Gourmet meats
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Gourmet Meats. Business Plan for Balboa Burgers. Agribusiness Venture Management Ray Lei Biancia Rolle Kyle Templeton Dean Serdachny. Client Info. Currently producing lean hamburgers on a small scale (6 animals slaughtered)

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Gourmet meats

Gourmet Meats

Business Plan for

Balboa Burgers

Agribusiness Venture Management

Ray Lei

BianciaRolle

Kyle Templeton

Dean Serdachny


Client info

Client Info

  • Currently producing lean hamburgers on a small scale (6 animals slaughtered)

  • Hamburgers are incorporated with special family recipes developed in the summer of 2004

  • Sales are driven by word of mouth and family


Industry info

Industry Info

  • Beef Consumption In Canada:

  • After bovine spongiform encephalopathy (BSE) was discovered per capita consumption in Canada actually increased

  • Before (BSE) 13.5kg/annum per person


Industry info1

Industry Info

  • After (BSE) 14.2kg/annum per person

  • A significant portion of the per capita increase was geared to organic and natural beef products

  • Few competitors in his market currently


Operations plan

Operations Plan

Incorporation of:

Gourmet Meats


Work plan and flow of work

Work Plan and Flow of Work

Farms

Gourmet Meats

Processing Facility

Seasoning and Filler Ingredients

Freezer Storage

Local Grocers

Bar/Pubs


Working capital planning and management

Working Capital Planning and Management


Working capital planning and management1

Working Capital Planning and Management

  • Cost of Goods Sold


Working capital planning and management2

Working Capital Planning and Management

  • Total Cost of Goods Sold


Working capital planning and management3

Cash Management

Minimal requirement necessary

Initial investment of $15,000

No large inventories

No large capital costs

Working Capital Planning and Management


Inventories

Flexible production

More in winter, Less in summer

30 days in average

Inventories replenished in 4 days

Inventories


Accounts receivable

Policy

15 days credit

Reason

Incurring customers

Small company

Accounts Receivable


Accounts payable

Accounts Payable

  • Larger purchasing options only

    • Processing fees

    • Trim cost from Natural Valley Farms


Cash conversion cycle

Cash Conversion Cycle

  • Calculated to be 18 days

  • Variable with seasonal demand

    • Low turn around due to production capabilities


Marketing plan

Marketing Plan

PUSH STRATEGY

PULL STRATEGY


Gourmet meats

Product Overview

  • The Product

  • Hamburgers combined with ingredients for flavour

  • Four different flavours:

    • Teriyaki

    • Spice

    • Honey Mustard

    • Original

    • Cajun Maple

  • Size - 5 oz

  • Natural - follows current industry regulation standards


Gourmet meats

Market Objective

  • Focus on pub and grill market

  • Target 19-45 year old males

  • Promote a differentiated product

  • Push strategy

  • First step of market penetration

  • GOAL = Product awareness

  • Pull strategy for summer retail market

  • ie) BBQ season


Gourmet meats

Market Analysis

Market Size

36 733 000 lbs of beef consumed in Saskatchewan

14 693 200 lbs of ground beef consumed in Saskatchewan

3 367 330 lbs of hamburger eaten in Saskatchewan


Gourmet meats

Market Analysis

Market Size

3 367 330 lbs of hamburger eaten in Saskatchewan

14 693 000, 4 oz hamburger consumed in Saskatchewan

637 500 burgers/ year sold in non-franchised pubs and grills throughout Saskatchewan


Market needs flavour consistent taste cooking characteristics no shrinkage

Market Analysis

Market Needs

Flavour

Consistent taste

Cooking characteristics:

no shrinkage


Gourmet meats

Customer Analysis

Target Market

Primarily male demographic

Aged 19-45

Blue collar workers

Interested in new experiences and new tastes


Gourmet meats

Competitor Analysis

Companies Supplying Pubs & Grills


Gourmet meats

SWOT


Gourmet meats

Key Planning Assumptions

Beef consumption will not decline dramatically

Consumers are looking for a consistent and flavourful product

Steady and dependable supply of materials

4.Reliability of manufacturing and distribution channels


Gourmet meats

Business Proposition


Gourmet meats

Price

Target wholesale price:

$1.17/ burger

final production/logistic costs

Average wholesale cost:

4 oz $0.50-$0.70/ burger

5 oz $0.60-$0.70/ burger

6 oz $0.90-$1.15/ burger


Place

Place

Non Franchised bar and grill establishments

  • Immediate access to their entire customer base

  • Increased demand for flavour

    • Ribs, wings

  • Reduced advertising costs

  • High traffic

  • Diverse Crowd


  • Place1

    Place

    Local Grocery Stores and Gourmet Shops

    • Sask Made Store

      Internet sales


    Promotion

    Promotion

    To Consumers

    • Table talkers and posters in establishment

    • Table talker website promotion

    • Sponsor beer and burger nights

    • Taste testing


    Financials

    Financials


    Financial performance

    Financial Performance


    Risk analysis

    Risk Analysis


    Razor thin margins high risk good profit potential irr 70 7 err 48 9 no dividends early on

    Financials

    Razor thin margins

    High risk

    Good profit potential

    IRR= 70.7%

    ERR= 48.9%

    No Dividends early on


    Can your buns handle our burgers

    QUESTIONS?

    CAN YOUR BUNS HANDLE OUR BURGERS?


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