business plan competition -- UMBS EVC Club

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Date Posted: 11:26:37 11/14/03 Fri
Author: nate
Subject: business plan competition

CULINARY CONCEPT INGREDIENTS:

1 TABLESPOON INSPIRATION:

A "pick-up n go" restaurant designed to invigorate the dining experience and meet the diverse wants and needs of consumer�s diets.

1 QUART VARIETY:

Consumer wants and needs are diverse, now more than ever. We can re-create variety by processing a handful of plant foods in a million different ways to change taste, but we can not change the underlying nutritional structure.

For example: potatoes can be transmogrified into bread, beer, or even frosted flakes, but it's still the same, basically, it just tastes different. �Once a carb, always a carb.�

According to the U. S. Department of Agriculture, half the vegetable servings eaten in 1996 came from only three plants: lettuce, tomatoes, and potatoes. If you use the Atkins diet this represents a real problem as numerous foods are derived from potatoes.

1 DASH QUALITY:

Heirloom plants are plants specifically adapted to local environments, such as drought-resistant flour corn which is grown in the desert. Heirlooms are important, because they are great impostors. The prickly pear cactus tastes a lot like a potato when prepared properly and is low in carbohydrates.

Heirloom plants represent the building blocks for creating foods that taste the way consumers are use to and can meet the demands of any diet.

1 PINT TEAMWORK:

Me: Student in Food Science program � Northern Illinois University, seven years experience working with heirloom plants, four years experience working with a catering company.

You: Experience in marketing, finance/accounting, small business management. Experience writing a business plan.

MIX VARIETY AND QUALITY THEN SIMMER. GARNISH WITH TEAMWORK. RECIPE YIELDS ENOUGH TO SERVE FOR YEARS TO COME.

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