order something on their way out of the office, effectively maximizing the limited time they haveto eat as opposed to spending half of that waiting in unnecessary lines.To store and prepare our food products, which would primarily include chopping up vegetables,cheese, and meats, our company will rent our commercial kitchen spaces in each city ofoperation. Cleveland Culinary Launch & Kitchen and The Commissary in Columbus provide amultitude of services and rental spaces. The work spaces include full kitchens with all necessaryfood preparation equipment as well as dry storage, cooler, and freezer spaces with rental rates-7-
being dependent on the required usage per month. For the number of hours and amount ofstorage/cooling/freezing space we will require at these commercial kitchens, it costs about $100per month per location to rent; this cost includes the storage spaces and kitchen area mentionedabove in addition to many other free services such as office space, regular guidance, marketingassistance, networking opportunities, nutritional analysis, etc. We will also be able to park thetrucks in a secure area for free by utilizing these commercial kitchens.Regarding our suppliers, Midwest Meltswill get all meats, cheeses, and vegetables from localfarmers in order to stimulate the local economies in which our food trucks are located. Thesesuppliers would include North Market and Whole Foods Market in Columbus and West SideMarket in Cleveland, among others. Similarly, we will partner with local bakeries for oursandwich rolls, breads, etc. as needed, but we will first look to the same markets in eachrespective city. For beverages, we will serve Coca-Cola products, including Dasani water andPowerAde. We will also partner with local breweries to provide local beers and other alcoholicbeverages to our customers; our suppliers for alcohol will be Great Lakes Brewing Company inCleveland and Elevator Brewery and Draught Haus in Columbus.On average, a food truck business has 10.7 entrees on their menu, not including sides, drinks, orother items. The average price for an entrée is $6.33, compared to that of a restaurant at $14.09.We plan to have 8-10 items on our menu initially in order to keep things simple, but we willexpand that once we experience some growth. Although we will not have a large amount ofdesignated items on our menu, we will give our customers the option to make their own burgers,using choices of our cheeses, veggie toppings, and condiments. Our defined product lines will consist of lunch and dinner foods with our primary target marketbeing busy customers who only have a short amount of time to get a bite to eat before returningto work, however we will also be open Friday and Saturday nights to take advantage of theyounger, “bar-hopping” crowd. Our menu consists of a variety of hot sandwiches, our “melts”, amake-your-own burger option, hot dogs, and sides such as fries, onion strings, coleslaw, andhomemade chips.