Restaurant Social Media
Question for the experts: What are the chances of success for this new concept?
What do you think of this new concept design especially to improve the lifestyle of a niche market by delivering right on the dining table at home, freshly prepared nutritious food that is hot, safe to eat and completely table ready? This would be the real ready-to-eat, nothing to reheat and nothing to go get. This is going right to the consumer with a totally finished first class product. The ultimate convenience, just sit down and eat.
The food production would be closely located to its very specific, easy to identify target market in any city, the upper-income households, busy executives, well to do retirees in gated communities or high rise apartment building. With the Internet, just to mention one advantage, we will know ahead how much to buy, what to prepare and where and when to deliver down to the minute and the best part, we will be paid ahead.
Banquet style production been the most profitable, we will offer only one entrée per day but different every day so that we can project a 25% food cost, 25% labor, 30% all other expenses and be close as possible to a 20% EBITDA. Please note that with this entrée will come a variety of freshly prepared vegetables the most missing in our daily diet.
A brunch also will be available on Saturday and Sunday but we expect the most revenue from catering and because it is so practical and affordable, it will revive in America the lost tradition of entertaining at home.
Patents are pending on a state-of-the-art reusable one hand held food carrier that has been design especially for a home environment. The food is guaranty hot above 140 degrees for the first hour. The carrier has so much class it can fit proudly on any dining table compared with Styrofoam.
This is a concept with scalabilities, intensely customer-driven strategy and outside-in thinking, recession proof due to its unusual market reaction flexibilities, switching instantly from filet mignon to meat loaf at no extra cost.
Feel free to ask if you need to know more before you answer.
The food production would be closely located to its very specific, easy to identify target market in any city, the upper-income households, busy executives, well to do retirees in gated communities or high rise apartment building. With the Internet, just to mention one advantage, we will know ahead how much to buy, what to prepare and where and when to deliver down to the minute and the best part, we will be paid ahead.
Banquet style production been the most profitable, we will offer only one entrée per day but different every day so that we can project a 25% food cost, 25% labor, 30% all other expenses and be close as possible to a 20% EBITDA. Please note that with this entrée will come a variety of freshly prepared vegetables the most missing in our daily diet.
A brunch also will be available on Saturday and Sunday but we expect the most revenue from catering and because it is so practical and affordable, it will revive in America the lost tradition of entertaining at home.
Patents are pending on a state-of-the-art reusable one hand held food carrier that has been design especially for a home environment. The food is guaranty hot above 140 degrees for the first hour. The carrier has so much class it can fit proudly on any dining table compared with Styrofoam.
This is a concept with scalabilities, intensely customer-driven strategy and outside-in thinking, recession proof due to its unusual market reaction flexibilities, switching instantly from filet mignon to meat loaf at no extra cost.
Feel free to ask if you need to know more before you answer.
Tags: concept, ready-to-eat, startup
Replies to This Discussion
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Permalink Reply by Howard Appell on -
You may want to check on a Florida company called Mr. Food, No Fuss Meals which launched a few years ago. I don't know how the entire chain is doing but they did close one store in my area in the last year.
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Permalink Reply by Gilbert on -
Thanks Howard,
Mr. Food and all other Dream Dinners, Signature Suppers, Meal Breakers’ and other of the type where one has time to go and put together meals to cook them at home justifies the need for such a service. Look at the increased sales in supermarket of what is wrongly called meals “ready-t-eat”. But, consumers are asking for convenience and that’s what my concept is about. It has very little to do with Mr. Food. Customers don’t come to me, I go to them and my food is hot, safe to eat and completely table ready. Today, busy consumers don’t even have time to go to a restaurant much less do his/her own cooking. In Las Vegas where I am, 6 -8 years ago there was maybe 6 to 8 of those meal assembly type stores and today only one is left. I wonder why!
So, Howard, what do you think of my concept?
Gilbert
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