Charcuterie 1 Page Business Plan
Overview
Charcuterie has a clear business objective to develop, produce, promote and distribute salamis and cured meat products. These products have been in development for over 6 months with a core focus on addressing the key customer problem and associated opportunities.
The Business Objectives
When as a key component of our growth strategy we consider it critical to identify and outline our business objectives, and align these objectives with clear and measurable development milestones. Our key long term business objective is to launch a new product. Whilst our existing products have been useful for testing the customer problem, new products are required to fully capitalise on our business potential. Our growth path is clearly oriented around the addition of new products, the development of these new products and the subsequent marketing of these. It is understood that costs will be associated with product development and marketing and these have been allowed for in our budget.
The Customer
Charcuterie has been created with a clear focus on the needs of our customers. Through a structured customer discovery process, we have validated the key customer problem as getting our name out and attracting more adventurous eaters. This is a critical issue for our selected target market of foodies, hunters, anglers, and the new age of restaurant goers.
The Value Proposition
Charcuterie is uniquely positioned to deliver value to our target markets. "Charcuterie will provide a locally sourced and made product at competitive prices with the focus on quality, natural ingredients ." In order to deliver on this value proposition, we will focus on the love of culinary arts and quality, simple ingredients including locally raised hogs and cattle, as well as wild game, this will be melded in my business plan to make a product unlike any other chef is creating. This capability has taken considerable time and resources to develop and forms the cornerstone of our competitive advantage.
Competitors
We have a number of competitors within the Charcuterie market. We consider our key competitors to be: The Grey Plume, Venue, Bread & Cup and other basic salami producers sold in grocery stores. Our understanding of these competitors has been used to refine our strategy and value proposition. We believe that we can compete effectively with The Grey Plume, Venue, Bread & Cup and others by using organic, free range animals, and ingredients that are used to make unique different kinds of charcuterie.
Key Strategies
Over the next 6 months our focus will be to expand our knowledge of the subject of charcuterie by taking more classes and start the R&D process. This task will be undertaken in the context of our broader strategy to expand to sell to restaurants, catering, and much more. These strategies are a tactical implementation of our overall business goal as outlined above.
Milestones
Measurement of the successful implementation of our strategies will be governed by measurable development milestones. The milestones that will be achieved over the next 2 years are: Start R&D recipes and perfect them. Sell commercially in the local community. Sell to restaurants, stores; open a small restaurant/bar.
About this document
Salamis and cured meats Business Plan
This document was created by Jeff of Charcuterie using the 5 minute Business Plan App. This technology and approach is powered by HyperQuestions.
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