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Signature Chefs

Signature Chefs. We’re putting the home, back in home cooking!. Company Mission. Our mission at Signature Chefs is to bring value home by providing one on one world class education on the preparedness of classic and exotic entrees for our valued customers. Our Core Values.

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Signature Chefs

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  1. Signature Chefs We’re putting the home, back in home cooking!

  2. Company Mission Our mission at Signature Chefs is to bring value home by providing one on one world class education on the preparedness of classic and exotic entrees for our valued customers

  3. Our Core Values We believe in a healthy diet consisting of cooking meals using natural ingredients and no preservatives Cooking meals involving the entire family brings them together and contributes to a healthy lifestyle Meals cooked at home are less expensive than ordering out and saves our clients in the long run We have a passion for cooking and can teach anyone who is willing to learn

  4. Management Team Daniel Adan ,Chief Executive Officer – Finance major; Investment Banking experience; Founded and led a student organization on campus Ray Mas, Chief Financial Officer – Finance major; Work experience in the finance industry Ray Clark, Chief Operating Officer – Experience working as Assistant manager at Service Merchandise Megan Lembo, VP, Marketing and Product Development – Experience marketing and selling Mary Kay line of cosmetics Evelyn Gonzalez, VP, Business Development – Finance major; 5 years work experience at Publix grocery stores Chris Wood, Chief Technology Officer – DIS major; Experience managing computer networks

  5. Board of Advisors Donald G. McGregor, J.D. – President of Johnson & Wales University ,Florida Campus. For eight years has been President of the leading culinary institute in South Florida. Norman Van Aken – Head Chef and founder of NORMAN’S and Mundo Restaurant. Time Magazine named him “South Florida’s Most Gifted Chef” and NORMAN’S as “One of the Top Ten Restaurants in the US”. Chris T. Sullivan – Founder, Chairman and Chief Executive Officer of Outback Steakhouse, Inc. Prior to OSI was an Exec. VP at Pillsbury in charge of the Bennigan’s Restaurant Group.

  6. Product Description • Class schedule and topics will be posted online and will allow customers to reserve a space online • Classes will target both novice and amateur chefs • “Cooking for the busy parent” • “Atkins” and “South Beach” classes • Holiday themes, i.e. Christmas, 4th of July • Cuisines from Around the World • The class experience will be fun, the value to the customer will come as a result of the class • Healthier Meals • Save money and time • Emotional rewards with children and family

  7. Value Proposition: Economic

  8. Value Proposition: Health Calories: 990 Fat: 52 grams Calories: 738 Fat: 28 grams Calories: 435 Fat: 11 grams

  9. Value Proposition: Entertainment • Positioning: High Quality Dining Entertainment Dining Quality Entertainment

  10. Business Model • Market: High Income Demographic • First location: Tampa, FL – Hyde Park • Avg. Home Value: $404,638 • 30% HH Income >$100,000 • Cost-based Pricing • Classes will be $60 to $80 per class per person • Price per class will vary depending on type of class and ingredients used • Distribution: 3 Channels • Facility, Internet, “House Calls”

  11. Promotion • Advertising • Neighborhood newsletters, Jazz and Classical Radio Stations, Newspaper, Cable TV: Food Network, Magazines: Bon Appetit • Sales Promotion • Reduced rate “Introductory Classes” for Late Users • Premium rate “Celebrity Chef Classes” • 25% discount to members who bring a friend to a class • Coupons for retail items given in classes • Public Relations: • Local Food Festivals • Samplings at Publix • Local Gyms :Healthy Meal and Diet Trend Classes

  12. Competition • Direct • Cooking at home • College Cooking Classes • Indirect • Restaurants • Food Network • Food Magazines - Bon Appetit • Cooking Books • Obtuse • Work • Leisure Activities • Movies • Theatre • Sporting Events • Studying • TV • Children RED = Plan to lessen competition through Strategic Alliances using advertising

  13. Our Future Year 3 Year 5 Year 10 Year 1 Goal: “10 in 10” In Ten Years we will have 10 facilities located in the southeast United States How: Alternate revenue streams: • House Calls • Increase internet revenue: streaming classes • Re-selling ingredients, tools and appliances • Restaurant Food Safety Service 1 Store 3 Stores 5 Stores 10 Stores

  14. Revenue & Op. Profit

  15. What we need to get it done • Total Capital Investment: • $2 million over 10 years • Option of splitting investment over 2 periods • Your involvement through the Board of Directors • What you get in return? • Portion of Signature Chefs equity

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