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Green Cuisine (PROFESSIONAL GOALS (Skills & Expertise (Other…
Green Cuisine
PROFESSIONAL GOALS
Social interaction
In House
Employee interaction
Customer interaction
Business Talk
Co-founder operates
Daily Operations
Business Wise
Train employees
Food Wise
Cook sometimes
Skills & Expertise
Culinary skills
Classical training
Flavor expert
Other preferences
Co-founder
Advertising skills
Marketing skills
People person
Job Security
Well off
Comfortably living
Need security
Growth Business
10 years
Short-term
For profit
Future Income
Comfortable 60K
Investments
Equity
Majority Share
Need 60%
Co-founder
WHO BUYS?
Vegans
Vegetarians
Gym goers
Healthy eaters
Losing weight
Environment geek
WHY?
Eco-friendly
New cuisine
Nearby
Limited restaurants
Environmental donations
Friendly staff
Low prices
ATTENTION GRABBER
First Line
statement/question
lifestyle link?
Product Description
healthy food
vegan food
low price
recyclables/compostables
Service Description
quick pace
niche filler
Investor Benefits
new cuisine
shifting diets
health benefits
niche filler
Business Descripton
global donations
community donations
eco-friendly
Action Call
charity help
carbon footprints
10%
You Factor
Environment lover
Kind hearted
Passionate
WHAT'S DIFFERENT?
No meat
Compostable materials
Recyclable materials
Donating profits
Quick cusine
Low prices
PERSONAL GOALS
Flexibility
Work weekdays
Work weekends
No kids
Location
City loft
City restaurant
Travel
Some limitations
Restaurant location
City only
Will travel
No kids
Physical Requirements
Mental health
Some limitations
Anxiety
Depression
Physical health
No limitations
Family Involvement
No investments
No participation
Support
Emotionally only
ATTRIBUTES
Quick food
healthy
affordable
vegan
Green restaurant
compostable materials
no meat
Eco-friendly
recycles
donates money
Consumer behavior
quick food
low-price
friendly environment
simple menu
Market need
vegan diet
limited menus
few competitors
STRATEGIES
Conversations
prospective customers
vegan friends
competitors
Percieved need
real profits
Identify customers
healthy eaters
Avoid obsolescence
No fads
Veganism rising
KEY CONSIDERATIONS
Solves problems
strict diets
Significant savings
cheap meals
Fits behavior
quick food
CO-FOUNDERS
Basic Traits
emotionally stable
adaptable
college education
passionate
WHY?
Weak Areas
business expertise
technology & programmer
marketing
networking
Skills
2 co-founder
technology expert
programmer
possibly marketing
less shares
1 co-founder
business expert
great communicator
confident person
netwroking
more shares
serious energy
PERSONAL VISION
Schedule
flexible
weekdays/ends
Future
no kids
can travel
Predictable drawbacks
Mental Illness
anxiety
depression
ENTREPRENEURIAL CHARACTERISTICS
Good Traits
driven
focused
flexible
motivated
Weak Areas
confidence
living uncertain
CUSTOMER PROBLEM
Solving
Exclusionary menus
HOW?
New menu
Soy proteins
Produce
Catered cuisine
Vegan friendly
Limited options
HOW?
Strict menu
Vegan only
ENTREPRENEURIAL RISKS
Risk Taker?
I am
innovative
realistic
understanding
I often try
new things
different ideas
Not comfortable
ambiguity
self confidence
socializing
failures