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Brooklyn Bouillon

Good Food Lab Pitch
by

Rachael Mamane

on 1 June 2014

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Transcript of Brooklyn Bouillon

Locally Sourced and Produced
... aren't using their entire harvests.
FARMERS
CHEFS
... are usually highly processed.
STOCKS & SAUCES
... care about where
their food comes from.
CONSUMERS
Source: IGD Shopper Trends 2010 report
American consumers believe stocks
are a good item to keep
in the pantry.
... know the importance
of a good stock.
A variety of boxed stocks
and two companies who have
limited frozen distribution.
... delivers a delicious
value-added product.
Our customers shop
at farmer's markets
and specialty retail stores.
Home cooks in New York City
love what we're doing.
Our inexpensive raw materials
become a highly valued
culinary commodity.
TARGET MARKET
OUR SUCCESSFUL PILOT
CUSTOMER ACQUISITION
UNIT ECONOMICS
KEY COMPETITION
Rachael Mamane
Chef/Owner
OUR TEAM
Jason Foscolo
Food Attorney
Holley Atkinson
Making Food Work
Dan Gibson
Grazin' Angus Acres
Bob Lewis
NYS Ag & Markets
Expand Product Line
WHAT'S NEXT
Expand to Other Localized Regions
Offer Product to Chefs
USDA / Ag & Mkt Facility Costs
USE OF FUNDS
Production Resource(s)
Distribution Vehicle
Steam Kettle(s)
Develop Packaged Soup Mixes
... is a convenient, better tasting, more nutritious product.
And we connect the
consumer with the farmer.
price / unit
cost / unit
$8.00
$1.56
5+7=
(cc) image by anemoneprojectors on Flickr
contribution / unit
fixed costs
break even
$6.44
7500/month
1160 units/month
Full transcript