[0:28] e [0:58] e [1:28] e [1:58] e [2:28] e [2:58] e [3:28] e [3:58] e [4:28] e e [5:15] hello welcome welcome to hatch Bloomington today is the official hatch off this is [5:22] the third stage of this amazing competition the winner will receive [5:27] $100,000 to locate their brick and more business in the city of Bloomington uh [5:33] we're really excited about the three folks that are going to present next um so we're basically going to get out of [5:39] the way I think um some of you know that we are doing community voting um that we [5:44] had a great response to that between uh the top 10 and the top three we will continue to do that but I want to remind [5:49] you you canot do it until after the presentations are over so once this [5:55] event wraps you'll be able to do your voting we will share the hatch hash hat hashtag hatch hashtag um before we get [6:04] started um thanks to our judges who are here today and to review our three finalists our finalists will have 15 [6:09] minutes to present followed by questions and then we'll Mo move on to the next group so our first um finalist today is [6:17] Kel Sony which is a startup dedicated to empowering women and girls by providing modest and culturally sensitive active [6:24] wear and wellness initiatives emphasizing Community engagement and support for Women's Health I'm I'd like [6:29] to welcome up our uh I think I'm doing the one at a [6:34] time yes I think I will do one at a Time come on [6:44] up thank you all [6:49] right so I'd like to share a story about myself growing up uh first of all my [6:55] parents both immigrated from Somalia in the early 90s um not once would I ever [7:00] imagined playing basketball or any type of sport because my mom always used to stay say we came here for Education not [7:07] passing around basketballs um and definitely learned a lot about teamwork and continuing to learn that through [7:13] athleticism and then what I started to do is realize that when I was playing basketball that was like the fun part [7:20] the hardest part was continuing to stay fit cuz I couldn't find clothing that aligned with my values of mod modesty [7:27] and if you're wondering what do you mean by modesty is about finding more full coverage clothing if you ever look at [7:32] the woman's section it's usually like crop tops tights um form fitted clothing [7:38] and not everyone wants form fitted clothing so I left the game of B basketball and started coaching youth [7:44] basketball and then I realized that not a lot of young girls from our community were playing basketball me I was always [7:50] a hard-headed kid and did not listen to anyone and still played basketball but I realized a lot of the young girls needed [7:56] support from their parents from their community and many of them did not step into the basketball court because of the [8:02] clothing again 10 years later after I started coaching youth basketball the same problem existed in our community [8:08] with the lack of modesty um and just finding more inclusive clothing hi my name is Mona Muhammad I'm the CEO and [8:13] founder of Clone Clon in my language means confidence and what I hope to do is create confidence within my community [8:20] so that young girls and women can be more active um at the U ofm they did a research project um that looked into our [8:28] young black Muslim girls in Minnesota being active the TU Center did aong the t0 study and found that 96 96.1% of [8:36] black Muslim girls were not active and the reason why was two barriers lack of [8:42] clothing culturally sensitive clothing and lack of um Community Based programming a lot of the young girls [8:47] were looking for female only spaces um and that was limited here in Minnesota so what we did it's a really cool story [8:54] that I usually don't share but we did a major research project with 25 young girls that that I coached and they [9:00] became the designers of the uniforms and from there we were able to create culturally inclusive sports uniforms and [9:06] we saw more number of girls participating in sports being physically active and then a group of moms came to [9:12] us they're like what about us we want to be able to be active um I grew up in the city of rside community which most [9:19] people see at Alpha 94 is the colorful Towers I grew up there and a lot of women love to walk around but what [9:25] they're doing is they're walking around with traditional clothing not the right active wear so we did the similar project with mothers and their daughters [9:32] grandmothers and their daughters and we saw a very great impact in women becoming their own voices and creating [9:38] their own clothing and you can just see a lot more woman being physically active and I wanted to expand my brand and be [9:45] able to create an opportunity that young W young women Muslim women all ages are [9:50] able to find clothing that empowers empowers them builds confidence strength [9:55] but most importantly a sense of belonging and being able to be themselves so I made a mission to [10:00] creating Kone to create modest inclusive Activa but I learned that it was bigger than that is what I was doing is was [10:07] eliminating one resource which was a access to um culturally inclusive clothing so I wanted to create a [10:13] flagship store um and I wanted to not only sell clothes but my goal is when [10:19] you walk into my space you have access to culture inclusive clothing you have access to culturally um inclusive Sports [10:25] hijabs and all she needs but I wanted to create a community Hub where she comes in regardless of whether you're Muslim [10:31] or not I want a space where women can come together be able to work out have personalized workouts group workouts and [10:38] just create a community Hub made for us and similarly I wanted to just be able [10:44] to support one another and have different trainers come in and really make it all about women and girls [10:49] Health if you want to see our ideal floor space um we have two potential [10:55] spaces that we are looking at that are about 20 2,200 50 square footage and my [11:01] goal is I went to the University of Minnesota and got my masters in kinesiology so a lot of the works we did [11:07] was understanding programming um physical activity programming and the goal that I want to do is have a [11:13] functional space um along with the strength and conditioning space and then I really believe in Plyometrics um [11:19] creating a space where people can do those type of workouts and what I always love is having a recovery space um a lot [11:26] of gyms have recovery spaces but I want to be a ble to have customized add-ons where people can get ice bath or have a [11:33] little Sonet and be able to have that space to recover um without feeling uncomfortable in the space and then our [11:40] retail space will be a shelf space that people can see and shop for our [11:46] clothing how will I do this my goal is to launch by September 2025 which is [11:52] kon's anniversary um I want to be able to plan and identify and secure our [11:57] location first in the first quarter and then also kind of legalize any business registration look at any zoning [12:04] that's needed in the city of Bloomington and have those preparation set in the first quarter by the second quarter I [12:10] want to be able to have the store build out work alongside our community and say hey what do you need what do you hope to [12:16] see in the gym and be able to finalize and start building out the gym and then on the third quarter I'm hoping to start [12:22] bringing more inventory for Kon and having Coles specifically to our space [12:28] um I know we already have an online space but I want to be able to create a specialized collection that will be sold [12:34] within the store so that people are so that we can build excitement around that and then hoping to recruit athletes um [12:41] and seeing if there's an opportunity to work with the University of Minnesota to have two exercise science um interns [12:48] come and work with us I'm really always Advocate about community and figure out ways that we can come together so I [12:54] really want to Resource um local universities to bring um internship in our space and of course I'll be working [13:01] there overseeing everything and then for the fourth quarter I want to be able to focus on building anticipation for the [13:07] launch once we have the store buil that I want to work with local influencers and can have them come in create [13:13] excitement around the space put it on Tik Tok social media but also create local Partnerships with local schools [13:20] and have people come out the space before the grand opening if you're wondering how I will [13:28] use the hatch B Minon um $100,000 majority of the money I'm hoping to 25% of it go to the store [13:34] build out another 20% to Leasing and rent my goal is to have a space that's [13:40] about $15 to $24 per square footage um and hoping to for the first year um look [13:46] at a smaller space and as we grow then build out more space and then another [13:52] 20% for inventory and being able to find healthy snacks originally I wanted to do [13:57] a cafe but it's all about realistic ideas um I want to be able to First have a mini fridge that people can purchase [14:04] snacks and Beverages and then as I grow then build a brand to have a mini workout in Cafe spot but hopefully using [14:12] another 15% for equipments 10% for Staffing and then 10% for marketing and [14:19] launching but I also want to do additional funding and my goal is to do in four different phases the first phase [14:26] being family and friends so do a family and friends round where we are hoping to raise [14:31] $25,000 and then secondly I've done crowdfunding before um so my goal is to do another Rise of crowdfunding and this [14:39] is a unique way to create excitement about the business and then have people buy memberships at a discounted rate so [14:46] I would have people lock in their membership um through craft funding and have people support and purchase apparel [14:51] through there and then through our program at T Birch that I was part of we have access to ke loans that's about [14:58] 25,000 which what I really like is no interest um so I'm able to have access through [15:04] our Partnership of $225,000 that I can use to build my business and most importantly you know I feel like we're [15:11] very privileged and blessed to be in the state of Minnesota that provides a lot of Grants and opportunities to businesses so my goal is to apply to [15:18] local grants and small business grants to be able to get another [15:24] 25,000 um the net revenue that we're looking into is being able to get majority of our Revenue drive for [15:30] membership followed by apparel and then hopefully we're hoping to do community programming the fitnesses being an extra [15:37] add-on um for group workouts and hoping to activate different programs for people who may not want to have access [15:44] to the gym but also want to have access to programming and then hopefully a 10% from snacks and beverages that were able [15:50] to sell at the store um expenses we're looking at majority of the expenses going into salaries and wages followed [15:57] by rent and utilities and then hopefully um inventory cost and non labor expenses [16:03] and hoping to make a net profit of 28,000 by year one and what I hope to do is in order to [16:11] grow and to build this brand I'm looking to collaborate with Community organizations there's Community [16:17] organizations like Strife Sisterhood robotic cultural center that has over 500 women in their programs my goal is [16:24] to activate cool events with them and be able to bring in their participants into our gym secondly secondly my friend um [16:32] jamad Finn she's a major influencer has over 2.2 million both on Tik Tok and on [16:37] Instagram and my goal is to really leverage her to come into our space and invite people to come over and check out [16:44] the space do different workouts and lead a activation event with her secondly I'm [16:50] all about small businesses and Brands I'm hoping to find brands that we can co- collaborate whether it's a protein [16:57] bar or whether it's a local restaurant just finding ways that we can come together and co- collaborate and bring [17:03] both our customers in one space and most importantly educational institution there's a lot in Bloomington I'm hoping [17:09] to work with local schools and high schools and figure out ways that if they athletic programs or their girls need [17:15] programming that we're able to use our space for our community and also bringing internships for [17:22] students and where is Kone growing in five years my goal is to start in the [17:27] heart of Bloomington um and be able to be able to bring this into another space in Minnesota my goal is to expand into [17:35] different markets not only in Minnesota but also globally um hoping to grow through brand awareness and be able to [17:41] create product diversification from gym fits to swimwear and become more specific in certain areas and most [17:48] importantly is working with local community members and research to continue building our customer Acquisitions and research so that we're [17:55] learning what we're not doing well and be able to grow that way in my language again means confidence [18:02] and I'm hoping that you all can vote for me so that I'm being able to build and Empower young girls in our community to [18:07] be confident in who they are and be able to embrace their sense of self thank you [18:14] [Applause] [18:38] hello hello there it is got it okay thank you so much for being here again um the one piece I I want Clarity on is [18:46] between um the goal and the actual space so your goal is to establish a flagship [18:52] retail store with an integrated workout space But as we look at your floor plan [18:57] it looks much more like a a workout space with an integrated retail space right so it it uh that's the piece I [19:04] just want to understand is is this going to be retail forward or is this going to be more like a gym Focus um with the retail theide um definitely more gym [19:11] focus with the retail inside my goal is like if you ever been to like a bar Bear bar like workout space I don't know the [19:18] company when you walk in is you have a space a shelf where there's clothing that you can sell but then when you walk [19:23] in it's more of a gym space um so the focus is to drive more Revenue through the gym um in regards to that Peril [19:31] thanks for that Clarity yeah um I have a few questions but I'll [19:36] just ask one for right now um you have two kind of different sides the membership side and the clothing side um [19:43] do you know your break even points on those what what do you need to sell in terms of memberships what do you need to [19:50] sell in terms of U uh apparel to break even um say that one more time sorry um [19:57] do you know your break even point for the two sides of the business apparel and the um exercise facility I'm hoping [20:06] to um break like in terms of Revenue or in terms of how much revenue will you [20:12] need to generate to just cover your costs um so what is um yeah just how [20:18] much revenue do you need how many members do you need to cover the cost of the facility for the rent the staff any [20:24] other cost you have how much revenue do you need for the clothing side uh when I did the numbers I'm looking at I did the [20:31] minimum of like 150 members per month um to be able to I'm looking at memberships [20:36] around $60 a month um and then for the clothing it it's it's going to for the [20:43] clothing I'm hoping to my goal is to sell at least 60 to 75 a month um and [20:48] usually most of our customers when we look at our online sales um and the [20:53] retail store in Bloomington most people are spending about1 to $125 [20:58] per transaction so you said $60 a month is [21:05] membership yes okay um when you look at the space you think it's about 2,000 [21:11] square feet uh How would how would that compare to some of the other smaller [21:16] clubs in the area do you or the one you were trying to think of is that about [21:21] the I I don't know what the comparison would be I kind of looked at um I worked with a contractor to like just get an [21:27] estimate of if I wanted a functional space a cardiio space polymetric what is [21:33] how much space do I need to put all this um and they recommended about 2,250 square foot um I haven't really ma [21:40] majority of the spaces I haven't seen in Bloomington but like the smaller Brands is usually like a small workout space [21:47] that are focused on like Pilates or things like that but definitely I want to be able to have a space that's a bit [21:53] bigger to be able to have those features in there [21:59] um so one question I have is about um like the market size so obviously the [22:05] Target and the passion for this comes from your experience and your U being uh Muslim woman and wanting to um you know [22:13] other women to have the opportunity to work out more um is this a kind of place [22:19] where someone who maybe is spel addressed immodestly or uh would feel comfortable coming in other women as [22:25] well or is the goal to make this a very uh specifically Muslim space um so I [22:31] always tell people I never once thought I would be here today um it started as like a modest company but I learned that [22:39] it's not just for a Muslim woman and that our customers are evolving is all different walks of life and the [22:45] overarching theme is about women and girls empowerment and to have a space that they feel comfortable without [22:50] judgment and fear of people around them so yes I'm selling modest active Weare but if there's a local company that [22:57] specifically is not selling modest active Weare but it's selling leggings that you can pair with the modest active Weare I'll be more than happy to have [23:04] their products in our retail shelf but the goal is is anyone who identifies as [23:09] a woman is more than welcome into our space um to work out and you know traditional gyms is you have everyone [23:16] coming in but anybody specifically looking for a space um that they can be [23:21] themselves and I know for sure if there's no men around most women will most Muslim women will start taking [23:27] their hijab off and having a space to be free um in the gym is what I hope to do [23:33] so all is welcome great one more question on your membership that gets [23:39] you in the door are there extra charges other other than if you buy a piece of clothing but how about the spa or any of [23:45] that is that any extra charges my goal is to um $60 is what I use to estimate [23:51] to be able to break even and make that money but my goal is to be able to work [23:57] with the community and see what price point is most feasible for everyone um but I want to do add-ons so with [24:03] different packages you can do add-ons with having access to the spot area access to personalized training access [24:10] to groups so kind of building your own plan and then also if they get the top membership then then they would have [24:17] even more access to getting discounted prices on Kon and the products that we [24:24] have all right two quick questions on the um the apparel side do you know what [24:30] your margin is on those is yeah um for the margins of the sports hijab is uh [24:36] 75% margin and then for the tops it's about 66% okay great thank you and then [24:42] um in terms of your team you mentioned one individual that had a large following that would help with this do [24:48] you have other mentors advisors who's who's your team that's going to help you execute this plan and make sure it's [24:54] successful um so being a community and have touch points with a lot of [25:00] different people um I know the people that started V3 Sports and I'm hoping to [25:05] leverage partnership with them to be able to help me cuz they just built the community center um and hoping to sit [25:11] down with them and Mentor me on how to build a space in a smaller scale um secondly in terms of other mentors is a [25:18] lot of access to um through the programs who Target incubator and Tory Burch hoping to reach out to them and talk [25:25] about mentors from finances to marketing to pitching and even um right now I went [25:31] through a program through REI founded outdoors and they actually have programs for people who went through their [25:37] programs to help them with their financial plan their growth strategy um so there's like courses that I will be [25:43] in in the next few months to be able to work out my market my business [25:50] plan um and then my question is around the revenue and net profit um slide that [25:55] you had um a lot of start up companies can't or usually don't pull a salary [26:02] until years three and five um so on that slide um does that uh salary piece [26:08] include you are you pulling a salary um from this as well and what do you plan to do with the net profits um will you [26:15] be investing re reinvesting um how do you plan to to to make sure that your um [26:21] your company is going to continue to grow yes I'm definitely going to put me first because I haven't done that um [26:27] with this right now um so definitely as my business grew I was able to start paying myself and yes I want to be able [26:33] to work there full-time which I'm doing full-time right now but also with the salary um pay myself and then two other [26:41] folks who will be supporting on the retail side and then one on the sell side for the membership so I want to [26:48] divy up um someone who's going to mainly focus on bringing brand Awareness on the [26:53] clothing aspect and be able to sell and then have a second person who's able to focus on on membership and creating that [27:00] inclusive space and getting sales going um and then sorry what was the second [27:05] part of the question about just reinvestment into the idea so they can continue to grow um yes definitely the [27:11] goal is to um continue bring money back into the inventory having more add-ons [27:18] and then also as the my goal is whatever money we make be able to grow the team [27:24] um there's a lot to be done and I think it takes a community to lead um and want to be able to yes three people may be [27:31] small but I think as I the business grows and I think we make more money I want to start creating specific jobs [27:38] focusing on sales focusing on marketing and just building that team so that we can build an [27:46] Enterprise I think in one of your other presentations you talked about Partnerships that you already have do [27:51] you still have those REI Tory Burch where are you still and are they selling your products and um so I'm an all REI [27:59] stores in Minnesota um I think I didn't mention is yes we have online sales but [28:04] I also have five different Partnerships for wholesale with REI being one um and [28:09] also Girls on the Run a nonprofit buying over 3,000 hijabs each year um so we [28:15] have different revenue streams coming in through wholesale and yes um REI and Tory Burch are one of only few [28:22] Partnerships that I mentioned that we have um one other question I had was was [28:28] on and obviously the goal of this is $100,000 so trying to fit that in there but I was wondering like is with $25,000 [28:36] be enough for a buildout um cuz I've heard I don't know anything about construction but I've heard like construction prices have gone up and all [28:42] that kind of stuff um so just help me understand more what went into those numbers for the costs and stuff I like [28:49] Simplicity my goal is to find a space that's already mostly finished um and lease it out and fix my goal is to [28:56] mainly focus on flooring and then whatever add-ons there needs to be and then I kind of allocated 25% but 25% but [29:04] I also want to raise money to build that the store um and numbers will change here and there but my goal is to find a [29:10] space that's already finished not like a warehouse space but a space that you can just lease and the most goal is to work [29:17] on the flooring and then the rest of the money going into um lighting or whatever [29:23] and just keeping it really minimal um for the first few years and then my goal is also to leas out the equipments so [29:29] that the money is not coming out right away and there's a space in Bloomington I believe that sells um workout [29:35] equipments that I looked at yeah and a quick just a quick follow up on that so um I guess the larger point I'm trying [29:42] to make is um again the goal of this is $100,000 that's what it is but um do you [29:48] have a sense of what like a full raise would be like what would be the amount if you if you were't capped at 100,000 [29:54] what would be the amount that you'd need to raise to for this to be able to be successful and you have some Runway to [30:00] get get it going and stuff I when I was looking at numbers I would say 210,000 and that's why my goal is to um [30:09] raise additional [30:22] $100,000 you thank you [30:33] thank you very much okay our next finalist uh will be joining us now um [30:41] that finalist is Nuna Nuna is a takeout and reservation-based restaurant concept [30:47] offering authentic West African cuisine aiming to fill a gap in The Culinary landscape of Bloomington and here is our [30:55] family come on in [Applause] [31:24] b m madame [31:35] mad Luna West African [31:41] restaurant my name is Lun [31:48] restaurant hi everyone my name is Shaban Laban and I'll be helping my mother present Nuna West African cuisine to all [31:55] of you it's more than just a meal it's a Journey now let's get [32:03] started as it says right there this is my mother rasa Laban and she wants to open a restaurant that is called Nuna [32:09] West African cuisine she has culinary experience and would love to pursue the idea of opening a [32:15] restaurant what is Nuna Nuna will be a restaurant dedicated [32:21] to serving authentically created West African dishes both for dining in and takeout our dream is to share the [32:26] vibrant and diverse flavors of West Africa with our community in Bloomington and Beyond some people will drive so far [32:34] from even outside of our city Bloomington for example we don't have any actual West African restaurants in [32:40] our city so if anybody wanted to experience authentic West African cuisine you'd have to travel all the way [32:45] up to St Louis Park for anything remotely similar to what we're going to be doing here in Bloomington and although this food comes [32:52] from our culture we're going to be sharing it with everyone in this city it doesn't matter who you are where you come from if you're interested in trying [32:59] a bit of Fufu or like Gela rice or a Goosey soup you're more than welcome I [33:04] can tell that some of this crowd might not know what Fufu is but I'm telling you once you get in your mouth it's [33:10] going to go straight to your head you're not you're you will never forget that feeling that first bite you'll love [33:17] it our missions are to spread West African culture and visibility across Bloomington to provide a space for West [33:24] African people to reminisce of Home provide cultural enrichment by allowing others to experience food and traditions [33:29] for the first time and then also to illustrate that anyone from anywhere can achieve their dreams no matter who you [33:34] are or where you come from I just wanted to provide a little [33:40] example of where Togo can be found on a map I know that Africa is a very large [33:45] continent so this map right here isn't entirely accurate of where we come from but that little orange sliver that you [33:51] see near Nigeria um it's next to civo Germany it's in between those two [33:58] also by benine right there that small sver of a country you get big personalities for example my mother um [34:06] anyway but that's where we're coming from and that's what we want to bring to you guys here today how was the idea made my mother's [34:15] culinary Journey began in her grandmother's restaurant in Togo where she developed her skin her skills and [34:20] ignited her passion for cooking though she kind of did also develop her skin too because she had to understand that not everyone's going to be satisfied [34:26] with everything in a restaur restaurant so she's going to have to build up that customer service and that familiarity [34:32] that she builds up with her customers to ensure that they ALS always feel comfortable after immigrating to the [34:37] United States the joyant compliments that she received from the dishes that she would make at Gatherings and parties [34:42] inspired her to fill a dream to open her own restaurant in [34:47] Bloomington on to our business strategy what are we planning to do our motto for this is to start small [34:55] and to grow smart we're focused on getting a small space that's as TurnKey as possible to reduce our currently [35:00] calculated cost thanks to our business adviser at Elevate hennipin we've come up with some estimates for how we're [35:06] going to reduce our cost but then also what we're going to need to open up the restaurant and to maintain it Year from [35:13] year we're going to do a similar to Chipotle where we have holding Wells [35:18] with different food items and things like that in the wells we're going to put them in the containers um we're [35:24] going to have to go to containers that people can take with them with the food can eat it in the restaurant or take it out and eat it at home um that's how [35:32] we're going to innovate and add sort of a how do I say a Intimacy in the [35:39] restaurant because you can interact directly with us oh I want this or I want that oh I'm not familiar with this [35:44] can you explain what that is so that everyone can understand where we're coming from and they can find a new taste that they enjoy and we also want [35:51] to appropriately manage our fixed cost to ensure our stability in the restaurant for our location we're [35:57] looking for for something that's about 1,000 ft and we've already identified a few spaces that are close to this goal [36:02] cuz we understand that most restaurants and other small businesses might tank because they're unable to manage their [36:07] fixed costs and rent is a huge portion of this we're looking for a turnkey location as previously mentioned so that [36:13] we can reduce the cost of the things that we need to get into the kitchen including like uh kitchen equipment we [36:19] might need some additional like POS systems things like that but as soon as we have most of the things we need in [36:24] our restaurant we can open up with not as many issues that we'd [36:29] want and then our sales goal for year after year we're looking to increase by 10% we believe this is a goal that we [36:38] would be appropriately able to meet we're trying to stay a bit conservative so that we can under we can under [36:43] promise but overd deliver we want to authentically provide authentic exceptional food and beverage for our [36:50] inor customers and an online ordering customers who will pick up in store but we will expand the way you can pick up [36:55] the food in the future we will consider and employing third party services like door Dash Uber Eats and other similar [37:01] Services though we understand that those will eat into profits because those fees and services do take up quite a bit of [37:08] your profit that you're making and then finally as I mentioned we want to increase our year-over year [37:13] profit by driving our sales growth and managing labor cost effectively through having a smaller team that is efficient [37:19] and has restaurant experience and customer service that we can so we can ensure an intimate experience for anyone [37:25] who's walking in and then for our menu we've decided to [37:30] go with five signature dishes that most people will be familiar with at least from our culture and if you're not I'm [37:37] happy to explain some of them to you today we have tomato chicken soup which is a nice simple tomato dish with um [37:44] Chicken in it and you can also have some other spices in it very aromatic very delicious you have joloff rice I could [37:50] see my brother salivating in the background he loves jalaf rice but jalaf rice that one you it's steamed and [37:57] cooked together with spices and soup you add this really delicious flavor to it you can eat it with lime and other [38:03] vegetables it's very amazing com it's similar to Fufu but it's a bit more [38:08] Tangy it's a bit more acidic but it's delicious you eat it with this tomato soup you can see a common themed tomato [38:14] we love tomatoes but we there's a lot it's delicious I love it a Goosey soup [38:19] I'm sure a lot of you are familiar with that one that one I've been seeing make the rounds on social media that one you [38:24] have crushed melon seeds you make that into a paste mix it together with other vegetables put it all together boom it's [38:31] a delicious soup and then finally the most eccentric one in my opinion but my favorite peanut butter soup that one is [38:37] amazing you guys have to try it you do customers will be able to adjust their portion sizing proportionate to [38:44] their pricing um so for example if somebody wants a bit larger of a portion [38:51] size we're going to include multiple for example they can have multiple servings or we can have like even like foil trays [38:57] for example so we can give out the food more easily and people can enjoy more at home also these dishes share ingredients [39:03] which makes them easier to source and use um dishes will offer customizability in terms of meats for example I know [39:10] some people love chicken other people like beef Seafood if you're not a meat eater at all we can emit that entirely [39:17] just for you and we're currently in the process of engineering a menu to offer an average $20 average guest check so [39:24] that that way we can meet our profitability goals as for our marketing we plan to use four [39:29] simple marketing methods to spread the word about Nuna we're going to do marketing social media we're going to have printed materials and customer [39:36] referrals and recommendations out of these four we see networking and social media being two of the most important [39:43] because my mother she's always going out to events and she knows so many people so just through Word of Mouth alone [39:49] while also handing out these printed materials explaining what it is that we're trying to promote to other people [39:55] if they can help us do that efficiently we're golden Nuna is going to be available to open for anyone to come in [40:01] and enjoy everything as for our costs we were able to connect with a business adviser from [40:08] Elevate hennipin who was able to provide us some sample figures of what we would [40:14] expect to open the restaurant just based on what we were able to give them so we have costs including fixtures equipment [40:21] signage decorations our rent deposit things like that but we understand that [40:26] as we're looking looking for a more TurnKey location with everything that we need our cost can diminish and we won't [40:32] have to spend that much to open and then our profit we we [40:37] calculated this based on our aformentioned $220 average guest check [40:42] and then we predict that we're going to have 90 customers per day coming in that [40:48] doesn't have to be 90 people individually because with our restaurant with the food that we're going to be [40:53] serving people will be able to come in and order multiple servings because the dishes that we're going to create are [40:59] really hard to make at home whether it's because the ingredients are hard to Source or because it takes multiple days [41:04] to prepare the ingredients that we're putting into the restaurant so because of that we predict that people will be ordering multiple servings which will [41:11] increase the amount that they're going to be purchasing so then that way we believe that we'll be able to easily meet that 90 a day sale [41:19] goal as for our future um we're going to include these um other ways to share the [41:26] food with other people people and increase our quality for example we're going to have online ordering and [41:32] Catering once you reach our long-term goals of that 10% that I a that I mentioned before um especially with [41:39] online ordering and Catering we suspect that catering is going to be a pretty big way that we're going to make our [41:45] profits because African West African food is pretty hard to find in our city already and in the state as a whole I [41:51] dare say so with our catering we're going to be able to bring our food to all of you no matter who you are what do [41:57] you want you want Fufu you want a Goosey soup we we got it you can eat it it's all for you later down the line we want [42:04] to add options for delivery services like door Dash but as we mentioned before those can e into our profitability and then we also want to [42:11] add customizability options for servings with the expansion of our menu and bundle options so for example we might [42:17] have like a two for 30 deal for example like two Entre and a beverage or [42:23] something like that or we can also include something like um for [42:28] example we we love um beef skewers we call them chichinga but they're also [42:34] known as suya you have one for $2 right I know my uncle Ahmed he's back there [42:40] somewhere he loves them every time that he Ser that my mom makes them he's knocking on the door [42:47] but but whenever they're available he pulls up if we have them at the restaurant we could he could purchase [42:53] one but he could do like let's say he could purchase even 10 he could purchase [42:58] 20 and that's going to help us drive our profit as well and then with multiple [43:04] purchases we can also introduce discounts and coupons as well too to give back to the community that's giving to [43:09] us and then finally I wanted to provide some images of the community that's been backing my mother for so many years now [43:16] ever since she came to America and also I don't have any pictures of my [43:21] community over here too but I have people that have been backing me since I've been born here too um I have a [43:28] really nice story I want to share actually um last year for my 16th birthday um I invited all my friends [43:34] over to my house we had a really fun party in my basement and I asked my mom to cook for us but then she also said [43:40] maybe you should get some pizza cuz maybe they're not going to be familiar with fu fu and gooy soup I don't know if you guys believe me [43:46] but the the peanut butter soup was gone it was finished we bought like two or three boxes of pizza and we had a whole [43:52] bowl of the soup with some rice that you could eat it with I'm telling you the rice was gone the yusi the peanut butter [43:59] soupy was finished there was still pizza left the pizza boxes look jealous they were upset they didn't get finished it's [44:06] ridiculous but we really hope that we can Inspire such interest in the food at [44:11] our restaurant will also fostering a culture that wants to share with other people so that we can all grow closer [44:19] together as a community in Bloomington and really share what it is that we have to offer through our food and through our hospitality [44:27] it's more than just a meal it's a journey and this journey wouldn't have started if it wasn't for my [44:32] great-grandmother wo it was because of her that my mother learned all of her cooking all of her Hospitality skills [44:39] some of the simple things that she needed to learn to understand how it is she can serve people in the community [44:45] both in food and also in feeling thank you so much for listening [44:50] to our presentation for Nuna West African cuisine if you have any questions or you want to contact us [44:55] further in the future there's some contacts from my mother right up over there and then also if there's anything [45:00] that seems a bit unclear in terms of our financials we are more than happy to connect with our business advisor to [45:06] provide more significant figures of how we plan to open the restaurant and keep [45:11] it open thank you [45:18] next good [45:25] it's all right I'll first um again thank you both for being here uh I just can't [45:31] tell you how um how much I resonate with your story um your mother reminds me of [45:38] my mom so I'm going to call your mother Auntie because she just has the energy and I'm really excited because uh for me [45:44] the best kind of food comes from homegrown true love and so that's definitely something I can feel right um [45:51] and it really resonates with me because I've lived what you're trying to do that's what my mother did that's what my [45:58] parents did that's how I contributed to our family growing up is running our deli restaurant that we had um but [46:04] having live that experience I know how difficult Running a Restaurant can be right um if West African people are [46:11] anything like hung people you're going to have people showing up at 8:00 9:00 in the morning so what are your hours of [46:18] operations that you plan on having um when you're running this restaurant okay so we plan to open I believe at 10:00 [46:26] a.m. and close at 900 p.m. so we have an 11-hour day um similar to how stores [46:32] both restaurants and retail stores at the Mall of America operate um this will allow us to share food whenever people [46:40] need it um the good thing about our food is that um since we're going to be serving it in airtight containers once [46:47] people come in and purchase it they can keep it in their fridges for up to three or four days they can go and eat it and [46:53] then they can come back and get more it can even last up to one week that's how good her hands are she's [46:58] magic um and then uh second question um in terms of wholesale availability right [47:05] um are there enough West African wholesalers in the Twin Cities that can support the kind of ingredients that you [47:11] need to to Source oh yes more than more than what we need actually we have a couple of warehouses that we can um [47:17] connect to in St Paul we also get our ingredients from places like Costco and Sam's Club and they're also more than [47:23] happy to work with businesses so that we can reduce the cost that we need to get our food and we're also going to work [47:29] with farmers markets as well because those have organic and locally grown [47:34] vegetables and fruits that we can use for our food [47:40] yeah thank you uh just a couple quick questions do you know what your break even sales amount is or number of [47:46] customers that you need So based on the aention finances that we were able to [47:52] come up with we haven't yet gotten to that but we're still in the process of working with our business business advisor to find out where exactly our [47:59] break point uh our breakpoint is um we estimate that because of the um our [48:06] marketing strategy and how we're going to be selling food it's going to be easier for us to make that goal especially considering we're going to be [48:11] a smaller restaurant it's not going to be on like franchise levels of like McDonald's or the like though we have a [48:17] chance of replacing them but because of that we we don't [48:23] entirely have a number for that yet but we're still in the process of making that and if future information is needed we are more than happy to provide that [48:29] okay thank you and then um in terms of the size of the place right um 1,000 [48:37] square ft does not seem like a lot for a kitchen also to have a place that maybe [48:43] people can sit right have you laid all that out fit all the equipment checked [48:48] with the city on requirements for water and refrigeration and everything like [48:54] that to make sure that it fits so from the places that we were able to find that closely meet our size goal for rent [49:02] and other operations when we were able to look inside although we don't already have all of the equipment that we need [49:08] from what we were able to see inside of the spaces that we are considering um using for our restaurant we've seen that [49:16] honestly they're they fit they might even be considered a little bit spacious [49:21] like we we have this we have the yeah you get what I'm trying to say [49:27] yeah no no I hear it I I appreciate that and and what is [49:33] fuu I love this question okay so Fufu okay it's do you want to explain it [49:39] actually you're the cook you're the chef Fufu is Yum you cook yam and you P [49:46] we have the flour too you can cook the flour on the [49:52] stove yeah it's like you have like the flower or it's really versatile actually because you can either pound it with [49:59] like um for example like yam or like plantains you can pound it and make it that way that way is a little bit more [50:06] difficult but that one is more authentic and in my opinion tastes better or you can get the box mix the flour and you [50:13] use that with water and you beat it together until it becomes a dough and the dough is what you use to eat with [50:19] the soups like the soups that I showed you before yeah you eat those and then the good thing about our soups too is [50:24] that they're versatile you can eat them not only with you can also eat them with rice um you can eat them with couscous [50:31] some people have even seen eat them with bread too so they have a lot of uses and they're all delicious in their own [50:37] way hi hi just two questions um just more clarification in your presentation [50:43] sure did you say that you would be cooking the food on site in the kitchen and offering it in the sort of the [50:51] holding dishes so you cook it there right in that kitchen so that sort of [50:57] speaks to the size of what you will need in the equipment right yes okay and then [51:02] um you're opening just as takeout and um but not online [51:08] sales yes online is the future yes online is in the future yeah just wanted [51:14] to clarify thank you yeah of course um related to the the wells that [51:19] you will have um when I saw that first thing I thought was like looks like a buffet is that is this a buffet is is [51:26] this a buffet style or is it like people order specific combinations and you would like um prepare it for them [51:33] essentially so it's going to be like the ladder like for example the example that I gave with Chipotle you would walk up [51:39] and you would say oh I would like this or I'd like that and then you would say your choice of protein like oh I'm [51:44] looking for chicken or maybe I want goat or I want fish um we put that all in for you and then you'd also be able to get [51:50] your choice of Beverage as well um two good examples of them would be bisap um [51:56] that's hibiscus juice amazing it's amazing there's also ginger juice as [52:01] well it's a nice Tangy a bit spicy but very sweet juice we would have those available we'd also have water and then [52:08] also some drinks that people are familiar with like Coke and Sprites that there's some familiarity we also [52:14] understand that there might be some familiar familiarity issues in the restaurant when it comes to the menu so [52:20] if it comes to it we would understand if we had to westernize the food a little bit just so that people would be able to [52:26] to kind of get adjusted to the food before they experience it in its entirety though I know a lot of West [52:32] African people are going to be coming to the restaurant so that might not be necessary actually so that that makes a lot of [52:39] sense um so the one thing that's coming to my mind is like say for example you're go Chipotle if I go to Chipotle [52:46] um I mean you can technically order online and you got to kind of pick things but almost as easier just go [52:51] inside and ask them to just make it for you um um it might be a little bit [52:56] harder to explain over the phone or something like that so those are just some thoughts that are coming to my mind about like the functionality the [53:03] customer experience and all that stuff um but that's just just thoughts that are going through my mind um and one [53:09] other question I had is is Nuna currently in business like are you guys have you guys I know you guys have made [53:15] food for people but have you ever charged people for food or anything like that to this point yet no we haven't [53:21] done that before um all the food that we've ever made before was simply because we wanted to make food for [53:29] events because people are looking for specifically West African dishes and to be honest they've been in high demand [53:35] that's part of the reason behind why we've joined the competition in the first place cuz before we even knew [53:40] about hatch Bloomington my mother came here to City Hall to ask for um permits [53:45] and how to start a business and then by luck um one of the receptionists just told her about it and now we're [53:52] here makes sense thank you [54:00] okay uh one more question for me looking at your costs your estimated costs and then you said that you got some support [54:06] from the Lo head ofen business consultant right it's it's very convenient to come in at [54:12] 98,000 um what is your worst case scenario for startup costs so um 100,000 [54:19] can if everything falls in line the 100,000 can support this but if it comes in worse and everything's more expensive [54:25] what is your all cost that you've estimated that you need to to get up and running so from our discussion with our [54:31] business advisor we did talk about this he did mention that it is very possible that it could go over [54:37] $100,000 um through the estimates that we've made from the equipment that we need um the type of food that we're [54:43] going to be serving how much we need to spend in marketing all those costs together um those came in at about [54:52] 130,000 yeah but as as I'd like to mention again though those were just [54:57] estimates um the big thing is that as we become more solidified in everything [55:03] that we're looking for all the equipment that we're going to be doing um the few staff that we're going to be hiring to [55:08] help us manage financials and then also the customer service experience all that together we'll have a more accurate and [55:14] final plan for you all right um just I think one maybe [55:22] two last questions we'll find out um who else is on your team team you you've talked about a few people helping you [55:28] are there other mentors advisors that are going to help you execute this okay [55:35] okay so besides um Elevate henpen and then like our family in general we do [55:40] have people outside who are in business that we are regularly in contact with to [55:46] ask them about small business grants for example um how we can get loans for what we need to succeed um also where we can [55:55] find equipment that we need that might not be too expensive all these people are on our team helping us but not [56:01] necessarily as like employees if that makes any sense a lot of what we've been doing has been fueled by the community a [56:08] lot of people who understand the ins and out of business or just like the culinary scene or just about West [56:14] African culture in general um and how to bring that to the masses so that anyone can enjoy it from [56:20] anywhere and then my other question is related to your growth you talked about [56:26] the potential to do um uh catering candidly it seems like you already have [56:32] the potential to do catering because you are what additional space would you need is this space going to be adequate for [56:40] that or will that outgrow what you need and you need additional cost because I I [56:45] think you already have a built-in Market there so from the way that our food is prepared um because you can make a large [56:53] quantity of it and store it for a certain amount of time because we have the ability to produce so much of that [56:59] food um in a space that isn't terribly big that we would need because of that [57:05] catering being added to our restaurant would fundamentally not change how much space we would need because every all [57:13] the space that we need is right there the amount that someone would order for themselves or their family we could [57:18] multiply that by like three or five or something like that and the batch that we're making for a catering event we [57:24] would still have enough space in the restaurant to be able to make all of that food and get it out to those people in due [57:30] time would you would you need additional labor to do that I don't believe so [57:38] no my mother honestly she's a very strong person she could probably make like 10 bowls of soup in like three days [57:44] if you asked her she really could and I'm talking about bowls like huge ones you're talented aren't you you [57:51] ready to take over McDonald's yeah [58:00] thank you very much of course thank you for having [58:05] us did [Applause] [58:11] it the bck off all [58:22] right thank you very much and our third in final finalist of the evening is [58:29] scrambling egg scrambling egg is a restaurant specializing in high quality Quick Service breakfast foods [58:35] transitioning from a food truck to a permanent brick and mortar location to better serve its growing customer [58:41] base scrambling it come on up [58:48] hey same it seems to be working every direction okay thank you [58:58] all right let's get scrambling one more time you guys my name is Grant veitenheimer and this is Nick Peterson [59:04] we're the founders of scrambling egg for those of you who don't know scrambling egg is a fast casual breakfast [59:10] establishment we prioritize quality service and timeliness creating a dying [59:16] experience like no other we currently operate over 72 [59:21] square foot food trailer in Bloomington specifically we are and only have been licensed by the city of blomington since [59:28] we opened in April 2023 the reason we did that is because we wanted to prove that our concept Works scrambling egg [59:35] doesn't operate like other breakfast restaurants and we don't operate like other food trucks either we don't go to [59:41] events or festivals we plant ourselves in public areas across Bloomington for one week this has allowed us to treat [59:48] ourselves like a brick and mortar to see if there is a demand for fast casual breakfast food and after a year and a [59:54] half of operations we can confident say there is since the beginning of scrambling egg we've modified and [1:00:00] improved our operations to create an efficient assembly line process a process that emphasizes our Three core [1:00:07] values of quality service and timeliness we will always look for ways to become [1:00:12] more efficient because the more efficient we become the happier our customers are and that's what it's all [1:00:18] about but at the end of the day a restaurant is only as good as its food that's why we've carefully crafted our [1:00:23] menu to align with our core values [1:00:29] our aim is to be able to provide a delicious Speedy breakfast for our customers and that stems from our success behind the scenes in making the [1:00:36] preparation process as efficient as possible we streamline our prep work through focusing not on items themselves [1:00:42] but solely on ingredients with five veggies four meats and five sauces we can invest time and labor into creating [1:00:48] the best options for you to make your best breakfast every step we take behind the scenes is to maximize customer [1:00:54] experience our speed never comes at the cost of quality fast food speed shouldn't mean fast food taste on [1:01:01] weekdays we have five people working in the trailer six on Saturdays our assembly line process [1:01:06] allows for multiple parts of the meal to be created at once cutting down on ticket time and getting orders out the door so you can keep scrambling we are [1:01:13] extremely proud of our efficiency as well as the food we serve but the trailer is at its maximum there's only [1:01:19] so much we can do in a 12x 6t space but through keeping the same touchstones of our business in place we can grow into [1:01:25] our new new space and continue providing Excellence to the [1:01:33] community we've greatly enjoyed our time in the trailer but we are more than prepared to go scrambling egg to its [1:01:39] full potential our number one problem right now is space we've outgrown our [1:01:44] little trailer we don't call ourselves scrambling egg just because we scramble all of our farm fresh eggs it's because [1:01:50] we're always scrambling we're scrambling to get your food out as efficiently as possible without ever compromising [1:01:57] quality or service timeliness is what has made us successful and we want to continue to improve that aspect of our [1:02:03] business with the money from this competition we would have the opportunity to scale up our business and [1:02:09] meet the current demand for some Cooks this photo is scary these are orders we received [1:02:16] before even opening our doors in the morning orders that customers placed online ahead of time we get over 100 [1:02:22] orders every day and we get them all out as efficiently as possible out of our limited space with the money we can [1:02:29] increase the size of our kitchen to improve our ticket times expand our menu to gain more customers and utilize [1:02:35] technology to make our customers ordering and pickup processes more efficient all of these improvements rely [1:02:42] on scrambling egg obtaining its first brick and mortar location in [1:02:47] Bloomington I'd like to touch on some of the ways that we plan on changing our menu when we get into a brick and mortar [1:02:53] we currently have three specialty coffee during served hot or ice the Cool Joe the oat Shada and the white squirrel we [1:03:00] we want to expand that offering more variety in the different ways that people start their day dealing with coffee in a food trailer comes with a [1:03:06] great deal of difficulties including monitoring energy output so you don't blow a fuse keeping items cold with [1:03:12] limited fridge space as well as packing enough ice to make it through the day this will include more health conscious [1:03:17] choices dietary restrictions and seasonal specialities there's also menu items that were very popular that we [1:03:23] unfortunately unable to continue doing while we're in the trailer the cine minis bite-sized cinnamon pancakes were [1:03:30] a huge hit for kids and adults however with our limited space it was becoming impossible to devote an entire section [1:03:36] of the trailer to only one menu item with an expanded space it would be [1:03:41] no problem to bring them back on the menu and other ideas for the future we also want to expand our sides customers [1:03:47] have been asking for a potato based side since we opened and we're excited to get a chance to try out some ideas we've been working on [1:03:56] this is a look at our current menu our customers have loved being able to customize their bowls burritos and [1:04:02] sandwiches with what we have and we want to add to that customizability we've had specialty [1:04:07] sauces like our cilantro lime sauce that sold very well which we would love to bring back we'd also love to add new [1:04:12] veggies like Black beans and at some point in the future add steak as well we're simply limited by space at the [1:04:18] moment and look forward to having an opportunity to provide more to the scrambling egg [1:04:24] menu now it's not the easiest thing to do but we think it's very important to provide everyone with an accurate image [1:04:31] of what to expect at a brick and mortar so the location we're looking at is in east Bloomington there's already a full [1:04:37] kitchen in the space so no new kitchen buildout would be required and this saves a lot of money on Startup costs [1:04:43] and this also gives us the ability to use the money to enhance the entryway and Lobby purchase proper kitchen [1:04:50] equipment and purchase kiosks for intore orders so right here in this photo you know we kind of have the we'd have the [1:04:56] front of the building with our big bright sign to be nice and noticeable for everyone driving by then as you walk [1:05:01] in this would be you kind of standing in the middle of the lobby as you look out of the me uh entryway like you're [1:05:07] standing in the middle and then you'll have kiosks for ordering and you'll also have limited seating and then if you [1:05:13] turn around you will find a pickup area for your order and a line of our friendly staff members ready to help [1:05:19] prepare your order or help assist you with anything you may need so essentially you would have three options [1:05:25] for ordering number one in store pickup where you place your order online set a [1:05:30] pickup time come into our store grab your food and go on your way or curbside [1:05:35] pickup where you'd place your order online enter your vehicle make and model set a pickup time send us a text upon [1:05:42] your arrival and a friendly staff member will run out your meal then finally in store kiosk ordering where customers [1:05:49] will order their or customize their order pay and pick up their meal at the pickup station this is very similar to [1:05:55] how we currently operate out of the trailer in 2024 online sales have accounted for 40% of our business and [1:06:02] those numbers continue to rise when a lot of our firsttime customers realize they can order online they opt in for [1:06:09] that on their next visit online ordering helps us streamline our operations which results in Faster ticket times and [1:06:16] happier customers now we included another photo of our lovely host Annie [1:06:21] because we always want to emphasize the hospitality aspect of our business if customers need help with the kiosks we [1:06:27] will always have a friendly staff member ready to assist we said this last presentation and we'll say it again we [1:06:33] will never let technology compromise our Hospitality at scrambling egg it has and [1:06:38] will continue to be a vital component of our success and now we also wanted to provide a brief cost analysis of needed [1:06:46] equipment uh we know what we think or sorry we know what we need and we think it's very important to show everyone [1:06:51] what we'll be using the money for so start we know we need a door way sign right above the entryway and those are [1:06:57] roughly around $7,500 uh we know we want to remodel the entryway and do painting and that's [1:07:03] around like 11,000 to $12,000 then we want one 72in cold food [1:07:08] table two 48 in refrigerators and two 48 in griddles and we also want four kiosks [1:07:15] uh that we would order through our POS system toast so roughly speaking right out of the gate we're looking around [1:07:20] like $35,000 um obviously those numbers can change they'll probably go up up cuz you [1:07:26] know there's always more things you need to buy but we just thought it was very important to show the things that we [1:07:31] know we need right now and how much they [1:07:36] cost as we expand our location we want to also expand different ways that we can reach the community this is a photo [1:07:42] of our commissary kitchen which we will continue to use to help accomplish these ever since we opened we have had [1:07:48] customers asking us if we cater after getting our business more squared away we know that we are ready to accommodate [1:07:53] that need we recently purchased a van that we'll be using in catering for local businesses and offices all over [1:07:59] Bloomington in the winter bring the food right to the customer we will also be keeping the [1:08:04] trailer for special events and festivals and possibly one day the state [1:08:12] fair so we're ready to use the money as soon as possible we've submitted our lease proposal to the property [1:08:18] management team and we have a timeline in place so we plan on running the trailer through the month of October and [1:08:24] closing for the winter we're then planning on moving into the space and beginning Renovations from November to February and then we are [1:08:31] hoping to be ready for operations by March 2025 now we also wanted to provide our [1:08:37] fiveyear plan for scrambling egg in 2025 we want to open our first brick and mortar location in Bloomington in 2026 [1:08:45] we want to find our second location in the metro area with drive-thru capabilities 2027 we want to continue to [1:08:52] grow and begin our scrambling egg app development an app where customers can [1:08:57] order their food pay and earn rewards for future purchases then in 2028 we [1:09:03] want to open our third location in the metro area and then 2029 we want to open our first out ofst State location now we [1:09:10] understand these are ambitious goals but we know based off our sales scrambling egg will be able to hit these marks and [1:09:16] we would like to have an aggressive mindset too because we think it's such a good idea we'd like to push it out as fast as we can [1:09:25] Bloomington is prime for a food scene and the support from we've seen from the city proves that we're lucky enough to [1:09:31] have people make scrambling a a destination driving from all over the state to see what we're all about but the customers we get right here in [1:09:36] Bloomington always expressed from us how much they would like us to stay in town we think Bloomington residents are [1:09:42] hungry for Unique locally owned businesses and tired of the same fast food chains as our demand has grown so [1:09:48] is our staff and we have the best staff in the world currently we have nine staff members we're Kennedy Eagles [1:09:54] Jefferson Jaguars and newcomers like myself we look forward to continuing to operate out of Bloomington and expanding [1:10:00] our team of talented individuals to meet the rising demand so one of the most important [1:10:07] things Nick and I want to show is our unique mindset when it comes to Running a Restaurant covid was not a good time [1:10:14] but it did drastically change the restaurant industry specifically how customers Place orders and how they pick [1:10:20] up their food we plan on using and improving these methods to create a whole new dying experience experience [1:10:25] for customers one where customers can order pick up and eat a delicious meal without skipping a beat and we plan on [1:10:32] using this concept to dominate The Breakfast industry we want to show people that you don't need to get a [1:10:38] below average breakfast meal at a fast food Burger chain and they don't need to sit down and wait 30 minutes for a meal [1:10:44] either we want to be right in the middle where you can get a delicious breakfast meal served quickly at an affordable [1:10:50] price and we also wanted to include this photo because it's very important to us [1:10:56] this was drawn way back in 2016 when we realized the breakfast industry needed to change Nick and I knew scrambling egg [1:11:03] was a great idea but like any great idea it needed time to be improved and modified Nick and I have been in the [1:11:09] restaurant industry for a combined 24 years and we know how much work it takes to be successful we're not afraid to try [1:11:16] new things and we have ideas that are going to revolutionize not just the breakfast industry but the restaurant [1:11:22] industry as a whole Nick and I have learned what work and more importantly we've learned what doesn't work we [1:11:28] learned everything we could not just because of our passion for what we do but because of scrambling egg and the [1:11:34] potential it brings to the restaurant industry now the time has finally come to share scrambling egg with everyone we [1:11:40] know this concept has legs and it has the potential to become a national chain and maybe someday a global chain so [1:11:47] let's get scrambling Bloomington with your votes we'll revolutionize the breakfast industry and Bloomington will [1:11:53] be known as the city where scrambling egg first [1:11:59] [Applause] hatched thank [Applause] [1:12:08] you all right thank you very much appreciate you being back I've got a few questions um you indicated that at some [1:12:15] point you'd like a drive-thru but not in Bloomington is that our fault I mean I wish we could I mean yeah it'd be [1:12:22] fantastic to get a drive-thru somewhere in Bloomington so I mean if the option's there we would definitely take it you [1:12:28] should find someone to talk to about that um so uh you indicated that you do a 100 [1:12:35] orders per day is that about accurate how much do you see that expanding with the fixed [1:12:41] location um well I mean we definitely see it going up just because so right now we operate from 7:00 to noon Tuesday [1:12:47] through Saturdays um and so we would expand our hours and then we would also expand our days of operation we' most [1:12:52] likely be open Monday through Saturday and then ideally we open at 6:00 in the morning close around 2:00 so we just [1:12:58] anticipate we'll be able to have more Sales Plus with our expanded menu we think we'll just kind of have more of an [1:13:04] audience with the different items we can offer sounds good um what is your [1:13:09] average ticket size and have you figured out what your break even for uh after [1:13:14] you make all the improvements and everything with the new cost yeah so the average ticket price right now is around [1:13:22] like I mean it's been hitting like 16 $16 usually for an average one and then you 100 to 100 a day little over over [1:13:31] would you say your break even isn't oh sorry what would you say the break even would be I break even I mean it's usually [1:13:38] around like 8 I'd say right now so that that's $8 but how much in [1:13:45] order to cover your overhead how many items do you need to sell how many at [1:13:51] $16 average ticket size how many per day do you need to get to to cover the new [1:13:56] overhead that you'd have at the location you know I wish we had that all ready to go I mean I'd say like probably like we [1:14:03] got to hit 60 orders a day that's definitely our ideal like I'd say that's a break even number right there 60 [1:14:09] orders a day okay and then you mentioned that you were doing renovations the the [1:14:14] only thing I saw in your chart of that was some stuff in the entry do you have to redo the kitchen to fit in additional [1:14:21] things um and I guess part of my question is you said you needed $35,000 to do that and the what we're [1:14:29] talking about is $100,000 so where did There's definations or what does the other [1:14:35] 65,000 go towards so it's a tricky situation right now and that you know we can't talk like too much about it but we [1:14:41] haven't gotten to fully inspect the whole kitchen right now so we're not able to put a full price on it we know [1:14:47] there's an operating kitchen and we know it's fully functional right now so we're just anticipating going in there and [1:14:52] actually getting to look at the kitchen specifically but I'm sure it will need some work like any kitchen that gets [1:14:58] pretty dirty so there will definitely be more cost which is unfortunate but [1:15:04] that's the way it goes there's all sorts of hidden costs that will pop up but that number right there that was just [1:15:09] like we know we need this equipment we know we know we need to renovate the entryway we know how much it costs so we [1:15:15] kind of just wanted to start somewhere with the price so when you talk about your sales [1:15:22] um I think in one of your past presentations you did have a a slide as to kind of your growth and [1:15:29] year-over-year and we didn't see that tonight so can you talk about that yeah I mean like um where you started and [1:15:36] where you are is it double trip you know kind of that that's the first part of the question well we know our our sales [1:15:42] from 2013 to 2024 they increased over 100 they increased 102% so from 2013 to [1:15:48] 2023 correct so over the winter in January we 2023 sorry yeah we had a post [1:15:54] go out about us and we got like a ton of attention and then ever since then it was kind of just go go go we kept [1:16:00] getting more customers we've kept getting busier and busier and I mean even still this summer they're just [1:16:05] still climbing so we feel like we've kind of Hit the peak right now we so so you opened in 2023 yep April 2023 so not [1:16:14] 13 oh no no no no April 2023 yeah we've been opening a year and a just about a [1:16:19] year and a half now so from when you open till now it's you've 100% doubled [1:16:25] all that you did as you first started opening correct okay and I had a question on the cost as well so this is [1:16:32] just really what you know immediately from an equipment standpoint um and then whatever else [1:16:40] came in okay um so 40% of your sales come [1:16:46] online the ticket slide does show that so they're all just coming and picking [1:16:52] it up they're ordering ahead yep the some people place their orders the day before um but yeah generally people are [1:16:59] just you know they go on their phone or their laptop or whatever device they use they order their food they pay and they [1:17:05] set their pickup time and then as soon as they press enter and pay it prints in our printer and we get their name and we [1:17:11] get the time of their pickup and then we just go making it and we have it ready for them when they arrive okay thank [1:17:18] you um good job guys uh in terms of the [1:17:23] if I'm understanding correctly you guys said you had a purchase order on the building or something like that or something is going moving forward with [1:17:30] the building yeah we've submitted our lease proposal leas proposal y okay um and obviously share what you can in [1:17:36] public I don't know what how that all goes but um is that is are you using [1:17:41] like for a down payment like from revenues or is there other additional streams of money you're seeking to in [1:17:47] order to make that lease agreement or I mean it would be from our own Revenue right now is what we anticipate we've [1:17:52] been you know we've self- financed everything so far we haven't had to take on any debt so far and of course we'd [1:17:57] like to continue that um that's obviously always the goal but yeah I mean we could yeah we're planning on [1:18:03] covering most things with the revenue we've been bringing in right now um and then you know I don't know if we ever needed more we'd probably take out a [1:18:10] loan with the local bank or something like that gotcha okay great um this is uh another question I had um in terms of [1:18:19] was it's are you to the OG's Originals of this um have you guys had any Equity [1:18:26] discussions and the reason I'm asking that is because um i' I I've heard of [1:18:31] people like you know they get into business and then they are think they're going to be best friends forever then [1:18:36] stuff happens or somebody has a kid and then they get busy and stuff like that so what kind of discussions have you guys had in terms of making sure you [1:18:43] have clear understandings about who owns how much of the company and all that kind of stuff yeah for sure that's definitely a very very important thing [1:18:50] and we've been talking about that a lot we actually worked uh through that elevate hennipin program and we got [1:18:56] connected with some lawyers and they drafted up a agreement between Nick and I for and a you know equity share that [1:19:02] we've worked out amongst the two of us um but yeah I mean that was the main thing I mean we've been friends for so [1:19:08] long and it is always a risky thing when you try starting a business with a friend but I would not start this [1:19:13] business with any other friend except for Nick because we both love what we're doing and we both work very well [1:19:18] together and I think we compliment each other very well so yeah I mean you never [1:19:24] know what could happen but we do have everything we have things in writing in case things happen CU you just never know got you absolutely uh and then my [1:19:31] last question um is so you guys have kind of built this ground swell of excitement around your business and [1:19:37] you're kind of like a traveling band moving around Bloomington selling your sandwiches and burritos and stuff um [1:19:43] would anything be lost by having a brick and mortar if you weren't able to still have that or do you think like that's [1:19:49] only going to elevate it I mean I definitely think it'll elevate it just because the there's so much we want to [1:19:55] do and like like we're just we feel contained right now kind of Trapped and [1:20:00] I mean there is the trailer's very cute there's a lot of you know people love seeing it um but I mean we with the [1:20:07] brick and mortar we want to try and bring the thing that PE the thing that people like about the trailer we want to [1:20:13] bring that to the brick and mortar like we have Barnwood all around the trailer it's very noticeable we like to bring [1:20:18] that in the brick and mortar somehow cuz obviously it's caught people's eye and now people kind of that Barn would look [1:20:25] with scrambling eggs so I think it's important to kind of keep those core pieces in the brick and mortar and we'll [1:20:31] definitely continue to do [1:20:36] that all right thanks guys um so you said right now you have nine staff [1:20:42] currently how many do you need to be fully staffed with the brick and [1:20:48] water we're aiming to up it to about 15 and at least for the opening weeks and all that and then we're going to kind of [1:20:54] feel it out from there we do have nine staff with I'd say the top would be what 30 hours or so for other than apart from [1:21:01] us and so we always have people looking for more hours for the nine that we have and yeah we would need to up it in the [1:21:07] future though just to cover the hours perfect um I was sorry I was going to say too one of the most important things [1:21:13] we've learned too is we've done a really good job at Cross trainining everyone um so people get used to kind of doing you [1:21:19] know cooking eggs for instance and then once they get that down we move them to our head you know our lead cook position [1:21:24] and then we get them taking orders so it's kind of one of the most important things we've learned is just the importance of cross training all of our [1:21:31] employees and and that's a great segue into my next question you have very [1:21:36] ambitious plans which I applaud you for and I'm excited to see um but a lot of that takes your focus off that original [1:21:43] plan so how how do you plan to continue to to keep that Hospitality to keep the field the vibe when you're busy working [1:21:50] on other projects to really grow your your business it's definitely fine amazing people that's definitely the [1:21:56] most important thing and one of the most difficult things um thankfully we've been in the restaurant industry so long [1:22:02] I feel like you know I have people that I've worked with that are excellent people and you know we've stayed in [1:22:09] close contact as we've been growing this and they've reached out and they you know they want to join scrambling egg and I'm like you got to wait a little [1:22:15] bit because we got you know we got to grow first and then we'll bring you on so I mean 100% it's all about the people [1:22:21] we hire we're only as good as the team we have around us and thankfully we've done an incredible job so far of hiring [1:22:27] some fantastic employees so I think that's just the most important thing when you're trying to have ambitious [1:22:32] goals as you know have a good base of employees that you know you treat really well and they're happy and they love [1:22:38] working for you so if we can do that I think we'll be I think we'll be in good shape and then my my final question is [1:22:45] just your dream all in you're going to set it up exactly how you like it what's your all-in dream cost for for doing [1:22:52] this right you mean like years from now are you saying just like first brick and mortar location like how much it would [1:22:57] cost to get a first brick and mortar going I would say like man I mean with [1:23:03] the space we're looking at right now um yeah I mean yeah probably like [1:23:09] $65,000 I would say and like I said it's tough I mean yeah we're [1:23:15] it's I wish we could see more of the space um I mean we know it's we know [1:23:20] it's got a good base right now um there's just some other questions about you know what work the back of the house [1:23:27] needs right now so we'll get those very soon so um two quick questions just uh [1:23:36] going after after what saw said The more ambitious plan what do you need have you [1:23:42] talked to people about financing that part of the growth where you have multiple [1:23:48] locations potentially an out ofate location catering all of those things do [1:23:54] you have have relationships to help you grow it to there I mean we do uh we work [1:24:00] with a broker right now and he's been fantastic it's we've been building a really good relationship with them and he's been letting us know you know that [1:24:06] as soon as you open this first brick and mortar you're going to have people reaching out to you like crazy especially if you guys show that you're [1:24:12] successful you're going to have people reaching out because they're going to want to help you grow they're going to want you get into their cities they're [1:24:17] going to want you to join them because they see the success you're building and they want to be a part of that so I mean [1:24:23] you know like I said we've been we know people that we've worked with so we're confident in building our team um when [1:24:29] it comes to finding those people that can help us get us over the top I think that'll kind of just have to come with time um but I am confident that we'll be [1:24:36] able to find those people because I think that's one of the most important things we've been doing recently or you know since we started is just not being [1:24:43] afraid to ask people for help reach out to people and take opportunities like the Elevate hopin program has been [1:24:49] fantastic like we got hooked up with a great accountant through that and I think it's just izing those resources [1:24:55] really helps us so we're going to continue to keep doing stuff like that so um how often do you move your [1:25:05] trailer uh every week we're at a different location we've narrowed it down to three locations but Health [1:25:10] Partners is actually where we're going next week yes how do I know that if I'm a customer they you have a following or [1:25:17] yep yeah like Instagram Facebook we we have a website scrambling egg.com that people will look at um and thankfully so [1:25:25] we so we stay at a location for one full week except Saturdays we go to the Bloomington Farmers Market um but we [1:25:30] stay at that location for one week and then last year we were going you know we tried different spots and then it was really nice last year we found out like [1:25:37] what were our best spots and we found like our four best spots so now this year we rotate through those four spots [1:25:44] so we'll go St Luke's Bobby and stev's Ace Hardware and then was the last one [1:25:51] Health Partners oh yeah and then we'll go to like Health Partners we kind of have like a different fourth one usually so getting a brick and mortar how old [1:25:58] that will you lose any of that Pizzaz if for going you're moving and how do you [1:26:04] have you been to that space with the trailer yes and it was good it was nice [1:26:11] weeks yes it was a very good week which was nice to see because it was kind of our test it was our test week you know [1:26:16] we're like we don't know how it's going to go if it's terrible we probably don't want to be here but it was a good week [1:26:21] people came out and people that even came to our other location they drove across town to find us um and there's [1:26:28] benefits to this area there's programs that are in place the area is going to be changed and I think that that change [1:26:34] is only going to benefit us all right very quick question and [1:26:40] this is going to get into minutia do you know if the building that you're looking at because you're going to cook in there [1:26:47] has a grease Interceptor and a uh code compliant air control system [1:26:54] we will have to talk to them about that when we get there okay the only reason I bring that up is the um air control [1:27:00] system depending on proximity to residential May cost over $100,000 in and of itself yep we've been aware of [1:27:06] that we've I've looked through yeah I'm very aware of how the the the rules right now and [1:27:13] um go ahead and finish your sentence Oh I I believe since if the transfers so [1:27:20] there's people in there right now cooking and essentially we'll be transferring straight into it so from [1:27:26] what I've okay that was a question for someone [1:27:33] dialed into regulations thank you very much thank you thank [1:27:42] you I want to thank um all of our finalists today you put so much work into this presentation As you move from [1:27:49] top 25 to top 10 to top three um incredibly exciting to see your ideas is [1:27:54] uh develop judges thanks for your exceptional questions and as youve refined them as you heard each proposal [1:28:00] and great to hear you reference previous I think that's made this a really robust conversation um so this is the last [1:28:08] round um the judges will um begin their deliberation in the next couple of days [1:28:14] as I mentioned earlier there is community voting it will start at 8:00 [1:28:20] tonight we refine this a little bit during uh the meantime um that will be on social I'm getting a yep affirmative [1:28:28] from the back um and then we do have hatch bloomington.com is a website that will be um available and live around [1:28:36] 9:00 um there is a QR code I believe right outside the door or behind my head [1:28:43] thanks uh so that's great um the winner will be announced um next Wednesday th [1:28:52] Thursday reading from my phone like people do with their speeches right the 30th and then we will recognize and [1:28:59] celebrate um that winner on the 16th before the city council meeting [1:29:07] of September so thanks for all of you for playing along it's been an exceptional experience a great partnership between the chamber and the [1:29:13] city of Bloomington um this is what economic development is all about I can't wait to see who lands and what [1:29:19] they do and contribute to this particular community so with that we will close thanks so much everyone [1:29:27] [Applause]