By: Esteffania Jaramillo and Tahnee Ruiz VeggieBowl By: Esteffania Jaramillo and Tahnee Ruiz

Product Fresh Organic fruit options from suppliers like Albert's Organics. Set combinations and personal customer mixes. Our products will include: Vegetable bowls, plates, and salads (with healthy dressings) Fruit bowls, plates, and salads (optional nuts, cheeses, or yogurt) Hand blended smoothies Fresh Juices Creamy ice cream in seasonal flavors

Customers Primary target base is women age 20-36 Secondary target base are young adults age 16-24 looking to eat healthier. Organic products are great for those who are aging or fighting/recovering from illness. We are a unique introduction to healthy, nutritious, organic foods.

Goals Short Term: Mid-term: Long Term: To gain the capital necessary to obtain a second truck and continue service with one location while expanding our territory and client base. Mid-term: Within 3 years we would like to have 2 stationary locations with 1-2 trucks from each location offering food items similar to our originals based on location. Long Term: To gain enough capital to expand to 2-3 stationary locations with 4-5 trucks varying in food items but with the same mission. Ideally the locations would be throughout the state. With 1-2 trucks for each location.

Mission Statement "The VeggieBowl is a journey for nourishing food that is healthy for you and fitting your best needs. Our nutritional, organic, and well prepared meals will come from farmers and purveyors we trust, so that our customers can have the finest ingredients that satisfy their healthy eating. We believe that eating an organic nutritious lifestyle can have a great impact in improving one's health."

Principle Members Estefania Tahnee Marketing Customer Service Supervising Management Tahnee Food Production Sales Ordering Finances

Legal Structure Limited Liability Company Protects owners from debts and liabilities. Creditors cannot pursue personal assets Taxes for Income (Loss) are reported on personal forms. Establishes credibility with employees, vendors, and partners. Free to establish organizational structure.

Industry Professional food service industry. On-the-go dining of healthy and organic food. Quick service restaurant market segment.

Competitors Those operating in "healthy" food segments like: Jamba Juice Frozen yogurt shops Starbucks Cuisines focused on raw organic ingredients. Could inlcude General fast food chains like: McDonalds Burger King Wendy's Subway Etc. Other food trucks, taco stands, fruit stands, etc.

Competitive Advantage Quality organic food Helps people achieve better health goals Increases energy levels Reduced disease risk Options rich in nutrients, whole grains, and unsaturated fats Enhances your mood Helps maintain and lose weight Healthy eating with great taste

Regulations The Utah Health Department ( food safety management, food service sanitation, vehicle emissions/inspections and maintenance) The United States Food Departments such as the FDA and USDA (food borne illness and contaminants, ingredients, packaging, and labeling, food defense, food recalls, outbreaks, compliance/enforcement, and inspection) Business Licensing Requirements Utah State Tax Commission, Utah Labor Commission, Utah Department of Commerce, Utah Department of Workforce Services, and Utah Department of Environmental Quality

Pricing Structure Our pricing structure will follow general costing guidelines where our cost of products will equal 30% of our menu price. Cost: $2.40 / 30% (.30) = $8.00

Life Cycle Introduction stage Low profits due to research, development, production, and marketing cost. Prices set high to gain development Emphasize promotions, sales, loyalty programs Little to no direct competition A lot of indirect competition Sales will start low while the market accepts our product

Growth Strategy Marketing: Business Expand out from women to include men and teenagers Keeping the focus on healthier eating Business Expand advertising after one year (radio, TV, etc.) Grow into a second store location with 2-3 trucks Varying food styles keeping with our original theme

Communication Advertising to our market segment through: Social networking (Twitter, Instagram, Facebook, etc.) Radio stations Offer discounts Organic vs. Non-organic sampling during first 2-5 months Website providing product information and farms utilized Secure servers to protect information and customers.

Prospects We plan to sell our product fresh prepared from the trucks while maintaining all health code and business standards held by the state of Utah as well as governmental regulations. Selling of items will occur from 10am-4pm, consisting mainly of walk ups, around downtown Corporate Salt Lake City. For special events such as sports and concerts, we plan to post our truck during those times, before, after, or during the event depending on what type of event it is.

Operation Expenses and Customer Needs Yearly: $65,700 = 8,213 Customers Monthly: $5,475 = 684 Customers Weekly: $1,217 = 152 Customers Daily: $175 = 23 Customers (Based on a $8.00 product average)