LOCAL ORGANIC LUNCH
LOCAL ORGANIC LUNCH
To give people interested in a raw diet an eventually widespread accessible alternative to eating at home.
To give people interested in a raw diet an eventually widespread accessible alternative to eating at home. Read more
About this project
LOCAL ORGANIC LUNCH is a food cart that will reside in the business district of downtown Denver, CO. We provide inspired local and organic salads, raw finger foods, hummus and raw desserts.
Every single thing we offer is made by hand from raw organic ingredients. Our salad dressings and hummus are no different, if we need to make a dressing more sweet we add sweeter vegetables or fruits.
Our mission is to provide a fresh and healthy lunch that will assist in stimulating not only your mind and body but the community around you.
Every single thing we offer is: raw, vegan, organic, non-GMO, gluten free and intelligently designed for the specifics of the human body.
FRESH, RAW, BIOAVAILABLE.
The food available for purchase on the cart: Salad and hummus by the pound, romaine tacos, stuffed mushrooms, Squash or zucchini noodle salads, couscous (made with shredded cauliflower) and a variety of finger food desserts.
You can also expect to see microgreens such as chia, sprouts, cilantro and parsley growing right in front of your eyes at the cart ready to be cut fresh to add to your meal.
Aside from the van to transport the cart, the food cart and pans, I already have a large amount of supplies from my attempt at the business last year including biodegradable containers, utensils, cups and napkins. I also have a ninja blender, dash traditional electric juicer and a point of sale scale to sell the salad and hummus by the lb.
With success, local organic lunch will expand mid summer and launch a franchising effort in Boulder, CO. My long term goal over the course of the next three years is to expand to include not only Boulder, CO but also SAN FRANCISCO, PORTLAND and AUSTIN. If that goes well I will put a LOCAL ORGANIC LUNCH in every major city in the United States and with proper planning and lots of luck outside the US. This is a foreseeable future because the start up cost for a food cart is very approachable. Once a brand is successfully built I will expand to include a year round fast food style restaurant and expand from there.
Beginning April 15th we will be donating our food nearing waste to randomized homeless and disadvantaged people in Denver, CO. This will mark the beginning of "happy faces" an effort to launch a non-profit that feeds homeless people raw vegan organic healthy food. You may donate to this project through our kickstarter at either the "HUMANITARIAN" level or the "PHILANTHROPIST" level. These donations will go directly into the community in need and we predict ultimately it will assist people in choosing a healthy diet that has the ability to empower them.
I have worked out the costs for the first month of produce and the added equipment needed to successfully accomplish the fresh and raw aspect of the cart. I also intend to hire two employees, one to help me with prep and one to help me operate the business on the street. The two people I intend on hiring, one a cook/prep cook at a local restaurant and one who is a barista at a local starbucks, have already voiced their interest in the project. Dan, the barista, is one of the many local artists who have been creating hand drawn images for the limited print local organic lunch t-shirts and is just about as excited as I am for the re-open (as well as his excellently supportive girlfriend sara).
Risks and challenges
Last year in early july I suggested to a friend of mine that we go into business together and sell salads out of a cart on the street. I went on craigslist, found a cart, bought it and then the project had a face. We spent the next month repairing the cart and staining the wood. I jumped through all of the hoops necessary to get a business license, commissary, street corner, health inspection, LLC and tax ID's. I then contacted a local CSA to acquire a partnership with local farms for produce. The time came to go on the street. Prep lists were made, dressings were concocted and our free yerba mate beverage was loaded up. We were on the street for our first week doing very well until I noticed my partner lost his steam for the idea. We were not yet seeing profit (as a brand new business can expect) and he didn't want to be part of the business anymore. It dissolved as I did not have enough money to hire the help that I needed and I ended up in debt.
The debt is now paid off and I intend to make this into something permanent. Upon reaching my goal I will have enough money to buy the necessary equipment and with the momentum generated I will expand by mid summer to Boulder, CO.Learn about accountability on Kickstarter
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