Rabbit Food is a vegan and vegetarian catering company located in San Francisco that is launching in early 2013, and their marketing plan outlines strategies to promote their catering packages to various target markets including vegans, vegetarians, and health conscious individuals through social media, educational events, and expos while managing costs through hiring part-time chefs and budgeting for activities over the first year.
We are a plant-based butcher shop which means we butcher beans, veggies, herbs and spices to create a variety of delicious, organic, plant-based meat. You can come into our shop and get your plant-based meats and cheeses pre-packaged, or chopped up and served by weight.
We got our start at the Denman Island Farmer's Market. From there, we expanded to Victoria opening the first vegan butcher shop on the west coast of Canada. We had over 1000 people show up for opening day and had to shut down for a week afterwards just to restock everything. Since then we've been struggling to keep up with demand for our products. We launched a Kickstarter last summer to help us expand and raised $64,000 from 700 different backers. We used that money to expand into a bigger space where we significantly increased production as well as our product lineup.
Our objective at The Very Good Butchers is to produce organic, wholesome, real food without tricks or gimmicks. We want to make healthy planet-friendly meat alternatives that are accessible to omnivores, vegetarians and vegans. We are an inclusive company that wants to provide wholesome food for everyone to enjoy. We are currently unable to produce enough product to meet demand. We are looking for capital to help scale up our business and increase our production capacity.
https://verygoodbutchers.com
We are a plant-based butcher shop which means we butcher beans, veggies, herbs and spices to create a variety of delicious, organic, plant-based meat. You can come into our shop and get your plant-based meats and cheeses pre-packaged, or chopped up and served by weight.
We got our start at the Denman Island Farmer's Market. From there, we expanded to Victoria opening the first vegan butcher shop on the west coast of Canada. We had over 1000 people show up for opening day and had to shut down for a week afterwards just to restock everything. Since then we've been struggling to keep up with demand for our products. We launched a Kickstarter last summer to help us expand and raised $64,000 from 700 different backers. We used that money to expand into a bigger space where we significantly increased production as well as our product lineup.
Our objective at The Very Good Butchers is to produce organic, wholesome, real food without tricks or gimmicks. We want to make healthy planet-friendly meat alternatives that are accessible to omnivores, vegetarians and vegans. We are an inclusive company that wants to provide wholesome food for everyone to enjoy. We are currently unable to produce enough product to meet demand. We are looking for capital to help scale up our business and increase our production capacity.
https://verygoodbutchers.com
The Ontario Bean Growers board is here for you! Come learn about OBG llllllactivities and project investments and hear from a dry bean farmer about tips on a successful harvest.Jennifer Mitchell, Ontario Bean Growers; Brendan Louwagie, dry bean grower and Thompsons Limited agronomist, Meghan Moran, OMAFRA Canola & Edible Bean Specialist
Presentation for food content team, marketers on opportunities that exist now and in the future for evolution of veggie-friendly recipes, new ways of eating, vegetarianism, etc.
1. Consumers’ Awareness & Acceptance to Green Trend in Food and Ingredients
2. Tracking Survey to Consuming Behaviours
- Utilization survey to new consumer behaviours
- Rankings of hot topic types among consumers
- Rankings of mindshare of YouTubers
NACE presentation - Sustainable catering one bite at a timeMark Lopez
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
Sustainable food: how to eat more healthy at home and an eventGuy Bigwood
MCI webinar about sustainable food. what is it? Why? And how to incorporate into an event. Some case studies, stories and great pictures.
Updated July 2015
Food Insecurity as a Catalyst for Medical Mistrust in AppalachiaMeghanStump1
The Doctor Said to Eat Better, but With What?
Presenters:
Tori Makal, PhD
Assistant Professor of Biochemistry
Wendy Welch, PhD, MPH
Executive Director, GMEC
Did humans exist before grocery stores? It seems unlikely, but if they did, here's a way to figure out how they shopped for food.
Register to explore the whole course here: https://school.bighistoryproject.com/bhplive?WT.mc_id=Slideshare12202017
The purpose of this presentation is to create a new brand of Vietnamese fastfood restaurant from the beginning till the end including market research, gap identification, positioning and communication strategy.
4. Primary Market
• Vegans, about 0.09% of United States
Population.
• True Vegetarians, about 2.5% of United
States Population.
• Vegetarians, about 5%-9% of United
States Population
5. Why are People Vegetarian?
70%
60% 58%
54%
50% 47%
40% 38%
30% 28%
25% 26%
20%
10%
0%
Improve Environmental "Natural" Food Safety Animal Welfare Weight Loss Weight
Overall Health Concerns Approach to Concerns Maintenance
Wellness
6. Which Genders are Vegetarians
& Vegans?
70%
65%
59%
60%
50%
41%
40%
35%
Male
30% Female
20%
10%
0%
Vegans Vegetarians
7. How Old are Vegans?
2%
6%
14%
35%
16-24
25-34
35-44
45-54
55+
43%
8. How Old are Vegetarians?
17%
42%
18-34
35-54
55+
41%
11. Competition
• Back to Earth Organic Catering
• Are You Served Catering
• Local Love Catering
12. S.W.O.T. Analysis
Strengths Strong relationships with a diverse group Ex) There’s such a diverse market for Vegetarians, Vegans, Health
of customers Conscious Americans, and some religious groups
Excellent staff who are highly trained and Ex)Staff is trained monthly and are Vegans/Vegetarians themselves so
care about customers they give the customers the best quality food
High customer loyalty Ex) The customer is always right and Rabbit Food will offer continuing
customers the first slots for the Holiday seasons
Weaknesses The struggle to build brand equity Ex) It will be hard to break stereotypes on Vegans/Vegetarian cuisine; like not
Limited marketing budget to develop brand getting enough protein, fiber, or nutrients in meals
awareness Ex) Rabbit Food is a small family owned catering company, there is not a lot of
Difficult time finding chefs with culinary skills for money to spend on advertising and marketing
Vegan/Vegetarian cuisine Ex) A lot of chefs love food, and that includes meat
Opportunities This is a growing market with a large target Ex) The target market can range from Vegans, Vegetarians, Health-Conscious
market that is still unaware of Rabbit Food Americans, Body Builders, Religious Groups, and many average Americans
The learning curve that Vegan/Vegetarian food Ex) A lot of people are still under the assumption that this group only eats a
can be creative and use a variety of ingredients small amount of vegetables and ingredients
Develop long-term customers Ex) Rabbit Food will please the consumer and they will invite us back to cater all
of their functions
Threats Competition from similar catering businesses in Ex) San Francisco has a trend for Vegans/Vegetarians, Rabbit Food is certainly
San Francisco, CA. not the first or last catering company with this idea
Organic food will be expensive to purchase Ex) Depending on the season and the success of the crop organic ingredients
The economy can get pricey
Ex) The economy is still up and down right now, clients might not have the
extra money to spend on catering
13. Catering Package Number 1
• 2 appetizers, 1 soup
or salad, 3 different
main courses, 2
desserts.
• Roughly $70 per
person.
14. Catering Package Number 2
• 3 appetizers, 2 soups
or salads, 5 main
courses, 3 desserts.
• $150 per person.
15. Catering Package Number 3
• 5 appetizers, 2
soups & 2
salads, 8 main
courses, 5
desserts.
• $225 per person.
17. Picnic Promotion
• Educate the Public
• Influential Speakers
– David Wolfe, Sacred
Steve, Denley
Fowlke, Bearded Brothers
• Free Lunch
18. Timing of Activities
• December: Recipe Book & Website Designer
• January: First Social Network Promotions, Ads
for Part-Time Chefs, Business Cards
• March: Order Shirts & Natural Product Expo
20. Budget
Month Activity Total Expense
December Hire Website Designer $1,920
January Ad for part time chefs, pay website designer, business cards $2,845
February Pay web designer & part time chefs $2,645
March Shirts, pay part tie chef & web designer, & Natural Product Expo $8,228
April Pay part time chefs & web designer $2,845
May Pay part time chefs & web designer $2,845
June Pay part time chefs & web designer $2,845
July Park event, IFT Expo, pay par time chefs & web designer $5,678
August Pay part time chefs & web designer $2,845
September Expo East, pay part time chefs & web designer $3,678
October Pay part time chefs & web designer $2,845
November Pay part time chefs & web designer $2,845