What's the big idea?
Vacuum packing Crêpes allow us to pre-make our tasty treats so that we reduce long wait times and keep potential buyers from getting a hotdog instead. Catering and large events, like ArtPrize, are high profit days. Being mobile and dipping them in boiling water to reheat will reduce the prep time by over half, allowing us to serve over 100 Crêpes per hour instead of just over 50. Mobile vending is growing and we are filing a void in the GR market with an innovative cooking process, and the only Crêpe specific Café around. Our eyes are set on rapid expansion with investors in other markets.
Describe the nearest player in your field.
The Red Jet Café is a full service dinner that sells Crêpes. There are no mobile Crêpe businesses in Grand Rapids, though they do exist in Chicago and NYC.
How are you different from that player?
Our sweet and savory menu, cooking precess, and mobility set us apart from competitors. Overhead is less for catering and renting a space. Street visibility will allow instant brand recognition.
How does this idea scale into a big business?
Velocity Crêpes will generate a high profit margin with low cost. We will be operating in two cities, Grand Rapids and Providence, RI, by the end of this year, and franchising after that.
Why are you the one to run with this idea?
We, Chris and Tom, have developed the cooking process and both don’t mind working 70hr weeks if it reaps the desired reward. Entrepreneurship is in our blood and right now all we can think about is Crêpes!
What is a $5,000 experiment you can do to move your idea forward?
Licensing, building the Crêpe cart, operating in the downtown morning, lunch, and late night markets and legal advice from Start Garden for franchising to other markets.