Brittany Rouse

Ph: (734) 000-0000

F: (734) 000-0001
E-mail: brittanyrouse@spoon-fed.com
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Table of Contents
Executive Summary ...3.
Company Description 4.
Product and Service ..5.
Sample Menu .7.
Standardized Recipe ...12.
Operational Plan .13.
Design/Layout .14.
Equipment List .15.
Initial Food Order ..17.
Start-up Budget ..20.

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Executive Summary
Spoon-Fed is determined to become a household name; expanding our business from the West Coast to
the East Coast, one subscriber at a time. We strive to meet these three pillars:
1. Supporting the individuals health: We support ones health through being able to customize the
meal send to ones door. Whether a person is gluten free, dairy free, vegetarian, vegan, soy free,
has allergies, has health problems or has personal reasons, we want to encompass and include
everyone.
2. Supporting the local communities: We support local communities through growing relationships
with local farmers, local butchers and local fishermen round cities with high subscribers. We
showcase these farmers, butchers and fishermen on our page, telling their story to our clients
and show our clients where their food is coming from.
3. Supporting the earth we all share: We support the earth through reducing food waste, and
increasing ones relationship with the earth. This is why we send you exactly what you need, and
why we showcase where our food comes from.
We try to do most of the work for our clients. We make all our own broths, sauces, condiments, etc, so
our clients dont have to wait for a sauce to chill in the fridge 8 hours, or simmer in a crockpot for 5
hours before use. Transparency is key with us; we label everything. Whether its produce, meat, fish,
condiments, sauces or broths, we make sure its labelled and clients know what theyre eating.
We plan on having a bi-weekly menu, focusing on 10, nutrient dense, mostly customizable meals. Once a
client clicks on the food name/picture of interest, they are taken to a page displaying the ingredients, a
picture of what will be inside the box, tips on how to prepare the food, description of any unique
ingredient, wine paring, alternative food options and rating/comments from previous clients who have
cooked that meal. If our client chooses that meal and the number of guest, the meal will be sent 3
business days later. Inside the send box will be the exact ingredients used, directions, cooking
techniques, nutrition information, what happens to the nutrients when cooked a certain way and wine
pairings. After our client prepares the meal, they will be emailed, asking them to rate their meal and
provide comments/suggestions/alternatives about that meal. This will allow us to better meet our
clients needs and increase our quality.
Our objectives for the first year of operation are to:

Double our profits within 1 year

Make at least 50% of new clients, repeated clients
Grow relationships with local farmers

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Company Description
Name of Business: Spoon-Fed.
Mission Statement: We stand by nutrition and make it a top priority. Our goal is to tap in and harness
your inner-chef; creating healthy, delicious and seasonal meals. We send you the directions and all the
ingredients required, right down to the herbs, spices and the already-put-together-sauces/condiments.
Its almost as if youre being spoon-fed, be we merely supply the ingredients, you are the real master
chef.
Business Philosophy: Spoon-Fed combines meal delivery with customizability, focusing on natural,
organic, seasonal and mostly local, high quality ingredients. Registered Dietitians and Executive Chefs
work together to create meals that are not only nutritious, but tastes delicious as well. Spoon-Fed gives
you the control over your dietary needs whether you have allergies or a strong, personal belief, we are
here to provide meals everyone in the family can enjoy.
Our goal is to reduce food waste. To do so, we send you the exact amount of ingredients needed to
make your meal, no more, no less. No more waiting for a sauce to chill for 5 hours, or flavors marry
overnight, we make the sauces/condiments/broths for you, if youve got salt, pepper and cooking oil,
you can make any meal on our page.
Growth and Profit: While there are many companies that provide the same services as us, we offer the
unique opportunity to customize clients orders to meet their dietary needs. We also make all the spice
combinations, sauces, broths and condiments on-site, so clients can be relieved to know only the
freshest, highest quality ingredients them. We also provide the opportunity for single person
households to have food sent to them, something no other online meal delivery has done. Inside the
package sent, is the recipe, nutrition information, and, with the help of Registered Dietitians and
Executive Chefs, we have the added value of explaining the process of cooking techniques and what is
happening to the nutrients when they are cooked a specific way.
The growth of Spoon-Fed will be through word of mouth and social media. Continuing to grow will allow
us to generate enough money to expand our dietary needs to include halal, renal and diabetic friendly
meals. Through the work of our Registered Dietitians and Executive Chefs, we hope to gain the trust of
hospitals, sending their kitchen staff our renal, diabetic and even dysphagia boxes, providing those
patients the opportunity to eat safe and nutritious meals, without sacrificing any flavor.

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Product and Services

Size of Business: Spoon-Fed is a 10,000 square foot warehouse, with a 100 square foot test kitchen,
7,000 square foot package/ship area, office space, employee lounge and restrooms.
Hours of Operation: Business hours will 8am-8pm, every day, excluding legal holidays. Different
employees will be preparing foods, checking/ordering inventory, packaging foods, reviewing online
orders, shipping/receiving, marketing, generating new ideas, etc.
Style of Service: Spoon-Fed is a package and ship warehouse. Clients will subscribe to our services,
select X amount of items from our menu, X amount of people, choose the day(s) they want to prepare
the food, check the box for specific food allergies or diet preferences and we ship it to their door.
Type of Menu: Spoon-Feds menu is focused around providing clients with fresh, seasonal and organic
produce. Organic, grass-fed, pasture raised meat and wild-caught fish. The menu can be customized
based on dietary preferences and restrictions, food allergies and religious dietary practices. Everything
required for the recipe is inside the box, in exact proportions.
Type of Dcor/Furnishings: Since Spoon-Fed is a package and ship warehouse, the place that will
require design would be our test kitchen. Our test kitchen is where the recipes will be brought to life,
altered and photographed. The idea is to have different style tables, plates, and utensils to photograph
the food made. The kitchen should have random colors of red, to stick with our color theme.

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Bi-weekly Fall Menu

Nov 15th Nov 28th

[onion, chicken sausage, turkey, parsnip]

Turkey | GF | Pork | Dairy Free

*Can be made vegan, heart healthy*

[apple, curry, ginger] [breadcrumbs, walnut oil dressing]

Soup: Vegan | GF | Dairy Free | Nut Free

*Can be made with animal protein*

Salad: Vegetarian | Gluten-Containing

*Can be made vegan, GF, dairy free, nut free*

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xBi-weekly Fall Menu

Nov 15th Nov 28th

[mushrooms, cilantro, sesame oil]

GF | Dairy Free | Soy Free

*Can be made vegan or with animal protein*

[onion, leek, garlic, red pepper flakes]

Soup: Vegan | GF | Dairy Free | Nut Free

*Can be made with animal protein*

Bread: Vegetarian | Gluten-Containing

*Can be made vegan, cannot be made GF*

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Bi-weekly Fall Menu

Nov 15th Nov 28th

[crme fraiche, red wine v inegar]

Pork | GF | Dairy-Containing
*Cannot be made vegetarian/vegan*

[pumpkin seeds, pine nuts, cumin, cinnamon, onion]

Vegan | GF | Dairy Free | Nut Containing

*Can be made with animal protein*

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Bi-weekly Fall Menu

Nov 15th Nov 28th

[sweet potatoes, parsnips, nutmeg]

GF | Heart Healthy | Dairy Free

*Cannot be made vegetarian or vegan*

[zucchini, garlic, coconut aminos, toasted sesame seeds]

Beef | Soy Free | Dairy Free | Nut Free

*Can be made vegetarian/vegan*

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Bi-weekly Fall Menu

Nov 15th Nov 28th

[Mozzarella, Ricotta, Garlic, Sage, Onion]

Vegetarian | Gluten Containing

*Can be made vegetarian/vegan or GF*

[av ocado, cabbage slaw, jalapeos, lime wedges]

Heart Healthy | GF | Nut Free | Soy Free

*Can be made dairy free, cannot be made vegetarian/vegan*

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Standardize Recipe
Spiced Apple Stuffed inside Acorn Squash with Balsamic-Maple Drizzle
Yield: 4 stuffed halved squashes
Oven: 400 F

Portion: 4, 8 ounce portions

Total Time: 55 minutes

Ingredients
Acorn squash
Coconut oil
Salt
Pepper

Amount
2 squashes
2 tablespoons melted - divided
1 teaspoon
1 teaspoon

Parsnip
Onion
Garlic
Ground turkey
Chicken-apple sausage
Fuji apple
Sage leaf
Rosemary leaves
Cinnamon
Nutmeg
Sea salt
Ground black pepper
Balsamic vinegar

1 large, peeled and diced

medium and diced
1 teaspoon, minced
1 pound
1 diced
1 small and diced
4 chopped small
1 sprig, fresh, chopped small
teaspoon
teaspoon
To taste
To taste
1 tablespoon

Balsamic vinegar
Maple syrup
Dijon mustard
Salt
Pepper
Olive oil

4 tablespoons
2 tablespoons
1 teaspoon
To taste
To taste
8 tablespoons

Procedure
With a fork, stab the squashes a few time
and microwave for 2 minutes.
Slice squashes lengthwise in half and rub
tablespoon of oil on inside of squash
and sprinkle with salt and pepper.
Place squashes on large baking sheet
with parchment paper skin side up, and
roast for 30-35 minutes.
Heat 1 tablespoon oil, saut parsnips,
onions and garlic for 5 minutes, until
onions are translucent.
Stir in turkey, sausage and apples. Adding
herbs, cinnamon, nutmeg, salt and
pepper.
Continue cooking for about 10 minutes,
until meat is lightly browned and cooked
through.

Remove the pan from heat and stir in

balsamic vinegar.
Spoon equal parts of stuffing into each
squash half. Put back in oven for 5-10
minutes.
Place all ingredients in a mason jar, close
the lid and shake vigorously for 30
seconds.
Drizzle over squash.

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Operational Plan
Facility Location: Spoon-Fed will be located in a 10,000 square foot, leased warehouse in Spokane
Valley, Washington. This is the perfect size for our 3,000 square foot walk-in freezer, 3 x 300 square foot
walk-in refrigerators, prep areas, office spaces, employee lounges and our test kitchen. This is a great
location for making connections with local farmers, butchers and fishermen. The location is also close to
major highways, great for deliveries.
Type of Storage Needed: A few walk-in refrigerators and one big walk-in freezer is needed for SpoonFed. Wire racks will be installed in the fridges and freezer to increase storage space.
Type of Inventory Control: Spoon-Fed will use a combination of par stock system and mini-max system
for inventory. Inventory Management will monitor inventory, establish minimum and maximum
threshold for each item and re-order inventory when amounts decline. However, we suspect using minmax for perishable items, such as produce, house made broths/sauces/condiments, animal protein or
dairy products. Par stock system will be used for non-perishable items, such as pastas, lentil, oats or
spices.
Food Suppliers: Spoon-Fed is located in the Pacific Northwest, taking advantage of the climate and the
abundance of farmers, butchers and fishermen. In the beginning stages of the business, we will depend
on a broad line vender, Sysco Seattle Inc. As our business grows and spreads across the country, we will
focus on farms, butchers (and possibly fisheries) found locally in regions across the US (PNW, New
England States, South and Midwest). In the beginning stages of growth, our farmers, butchers, fisheries
will be located in the PNW. Specific farms being Mountain Valley View Farm and Green Bluff Growers,
specific butchers being Skagit River Ranch and Earth Cycle Farm, and specific fisheries being Vital Choice
and Chinook Farms (focusing on locations in Alaska and northern Washington).

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Design/Layout

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Equipment List
Equipment
Walk-in Freezer
Walk-in Cooler
Work Tables
Wire Shelf Unit
Immersion Blender
Food Processor
Commercial Stovetop/Oven
Handwashing Sink
Fruit and Veg Wash Sink
3 Compartment Sink

Brand
TwoThousand Machinery
Kolpak
John Boos
Hubert
Hamilton Beach
Robot Coupe
Sunfire
Regency
Advance Tabco
Advance Tabco

Cost
$16,165.00
$6,999.00 x 3 = $20,997
$619.00 x 3 = $1,857.00
$149.00 x 44 = $6,665
$124.37 x 4 = $497.48
$2,069.00
$1,299.00
$413.99
$493.00 x 3 = $1,479.00
$1,971.00
Total: $53,413.47

Equipment Specification:
The premise around Spoon-Fed requires state-of-the-art
large, walk-in refrigerators. This not only houses produce,
but specially made sauces, broths and condiments, as
well. The reason the Kolpak P7-610-CT Polar-Pak is the
best choice for my business is because Kolpak has won the
industries, Best in Class, award for walk-in units 4 years
in a row, 5 thick foamed panels to save energy dollars, 10
year warranty and best price/cubic feet.
Kolpak P7-610-CT Polar-Pak Self-Contained Walk-In Cooler
Cost: $6,999.00 each
Standard Features:

Galvalume (aluminum and zinc coated) sheet steel interior and exterior
Holds at +38F
Smooth aluminum floor
Large enough for 24 wire shelving units
Door is self-closing with 2 strap-type, cam-lift hinges
1-piece refrigerating system with condenser, coil and condensate evaporator
5 thick Polystyrene panels insulate refrigerator well enough to substantially reduce electrical
costs as well as wear and tear on the cooling system.

Specifications:
Model Number
Weight
Width
Depth
Height

781-050
1,368 lbs
510
98
76
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Cubic Feet
Door Size
Floor
HP Motor
Size
Temp Range
Type
Voltage

320
26W x 78H
Aluminum

510 W
+38F
Indoor
120V

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Initial Food Order

This was based on 2 factors: Being open 7 days/week and slow clientele growth for the first year. Below
is a 1 week initial food order, assuming 10 subscribing clients 30 total people eating our food.
Produce
Yellow Onion
Red Onion
Butternut Squash
Acorn Squash
Parsnip
Apple
Garlic Clove
Kale
Lemon
Green Mix
Belgian Endives
Pears
Hakurei Turnips
Hakurei Leaves
Shiitake Mushrooms
Cilantro
Leek
Dried, Unsweetened Cranberries
Dumpling Squash
Clementine
Sweet Potato
Carrot
Zucchini
Spinach
Grape Tomatoes
Crushed Canned Tomatoes
Red Cabbage
Green Cabbage
Avocado
Jalapeo
Lime

Quantity
100 onions
80 onions
100 squashes
40 squashes
40 parsnips
40 fuji apples
120 cloves
220 ounces
20 lemons
160 cups
40 cups
40 pears
15 pounds
20 ounces
40 ounces
80 sprigs
20 leeks
10 cups
80 squashes
20 clementines
20 sweet potatoes
20 carrots
20 zucchinis
120 ounces
20 cups
20, 15 ounce cans
40 cups
20 cups
40 avocados
20 jalapeos
40 limes

Protein/Nuts/Seeds
Ground Turkey
Chicken Apple Sausage
Chicken Breast
Pork Loin
Salmon Filets
Angus Beef
Cod Fish

Quantity
30 pounds
20 links
180 ounces
20 pork loins
40 filets
20 pounds
30 pounds
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Raw Cashews
Flaxseed Meal
Egg
Lentils
Walnuts
Pumpkin Seeds
Pine Nuts
Silken Tofu
Extra Firm Tofu
Sesame Seeds

20 cups
1 1/3 cups
20 eggs
40 cups
6 2/3 cups
2.5 cups
2.5 cups
20, 12 ounce containers
20, 14 ounce containers
5 cups + 7 tablespoons

Spices
Fennel Seed
Salt
Pepper
Cayenne
Dried Sage
Sage Leaves
Garlic Powder
Rosemary
Cinnamon
Nutmeg
Curry
Ginger
Thyme
Oregano
Red Pepper Flakes
Bay Leaf
Parsley
Cumin
Mint
Coriander
Cardamom
Smoked Paprika

Quantity
1 cup
cup
2 cups
3 tablespoons
3 tablespoons
200 leaves
9 tablespoons
20 sprigs
7 tablespoons
10 tablespoons
cup
1.5 cups
4 cups
1 2/3 cup
1 tablespoon
20 leaves
20 ounces
1 cup
20 ounces
2 tablespoons
2 tablespoons
10 tablespoons

Liquids
Balsamic Vinegar
White Wine Vinegar
Rice Vinegar
Red Wine Vinegar
Apple Cider Vinegar
Maple Syrup
Vegetable Broth
Vegetable Stock
Coconut Milk

Quantity
6.5 cups
3.5 cups
1.5 cups
3 cups
2 cups
8 cups
40 cups
160 cups
20, 14 ounce cans
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Canola Oil
Walnut Oil
Sesame Oil
Grapeseed Oil
Coconut Aminos
Fish Sauce

5 cups
12 cups
20 cups
4 cups
5 cups
1.5 cups

Dairy
Goat Cheese
Crme Fraiche
Soy Crme Fraiche
Ricotta
Mozzarella

Quantity
220 ounces
3 cups
3 cups
20 cups
100 ounces

Grain
Breadcrumbs
GF Breadcrumbs
Corn Tortilla
Buckwheat Noodles
Sourdough Starter
Bread Flour
Basmati Rice
Brown Rice
Quinoa
Nutritional Yeast
Pizza Dough
GF Pizza Dough
Vegan Pizza Dough

Quantity
25 cups
25 cups
240 tortillas
10 pounds
20 cups
120 cups
30 cups
40 cups
20 cups
20 tablespoons
30 pounds
30 pounds
30 pounds

Other
Dijon Mustard
Brown Sugar
Sugar
Honey
Tapioca Starch

Quantity
2 cups
4 cups
1 1/3 cups
2.5 cups
3 1/8 cups

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Start-up Budget
Equipment
Walk-in Freezer
Walk-in Cooler
Work Tables
Wire Shelf Unit
Immersion Blender
Food Processor
Commercial Stovetop/Oven
Handwashing Sink
Fruit and Veg Wash Sink
3 Compartment Sink

Cost
$16,165.00
$6,999.00 x 3 = $20,997
$619.00 x 3 = $1,857.00
$149.00 x 44 = $6,665
$124.37 x 4 = $497.48
$2,069.00
$1,299.00
$413.99
$493.00 x 3 = $1,479.00
$1,971.00

Miscellaneous

Cost

Lease (Monthly)
Utilities Water (monthly)
Utilities Electricity (monthly)
Utilities Gas (monthly)
Utilities Garbage (monthly)
Trade Name Registration
Test Kitchen Renovation
Offices Renovation

$0.16 x 10,000 square feet: $1,600

$1,500
$10,000
$2,500
$200
$5
$50,000
$20,000

Hakurei Turnip (2 menu items, supply for 1 week)

11.5 lbs hakurei turnips
15 ounces hakurei leaves
15 ounces shiitake mushrooms
3.5 cups sesame oil
1.5 cups maple syrup
7.5 lbs buckwheat soba noodles
2 cups coconut aminos
1 cup rice vinegar
1 cup fish sauce
3 cups sesame seeds
30 sprigs cilantro

Cost (about 10 people)

$23
$5 (use some from hakurei turnips)
$23
$32
$4
$100
$25
$8
$15
$8
$5

Spiced Salmon and Cranberry Chutney

30 salmon filets
15 clementines
15 sweet potatoes
15 parsnips
15 red onions
15 ounces mint
2 cups sugar

Cost (about 10 people)

$40
$5
$8
$9
$3
$5
$1
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7.5 cups dried, unsweetened cranberries

cup cranberry chutney spice blend

$8
$2

Start-Up Budget Total: $139,552.47

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