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

2. 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

3. Customers Primary target base is women age 20-36
Secondary target base are young adults age 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.

4. 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.

5. 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."

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

7. 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.

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

9. 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.

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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.

16. 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.

17. 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)