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Sustainable Food Truck Model

Investor Pitch Deck Template

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Vision

Serve as a resource for sustainability-minded entrepreneurs looking to enter the food space, specifically the food truck industry.

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The Issue

Where We Come In:

Difficult for potential entrepreneurs to get the tools needed to enter the food truck industry

Bring food sustainability and knowledge to a growing industry while being fiscally responsible

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Trends

Sustainable practices

Local sourcing → #1

Health conscientiousness

VS.

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Trends

Food Truck Industry

$869.5 million → 7.9% growth

Loosening regulations

#1 FOOD CITY

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College Market

College students

Ages 18-24

Convenience and low price

Driven by green initiatives

169,000

lbs food wasted

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College Market

81%

Pitt students who

support food sustainability

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College Market

75%

Pitt students who

enjoy buying food

from food trucks

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College Market

66%

Pitt students who

are more inclined to buy food from food trucks if they are sustainable

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Urban Market

“City-walkers”

Youth (ages 13-24) & Adults (ages 25-54)

Convenience and moderate-to-low price

Urban sustainability

80%

of food truck customers

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Urban Market

Who’s walking Downtown?

Largest age group, pedestrians under 25, has increased dramatically since 2010

As stated earlier, 20% of all food truck sales come from ages under 25

Second and third largest age groups consist of people ages of 25-34 and 45-54

Makes sense – 52% of traffic were traveling for work/business especially during 9:00 AM, 5:00 PM, and weekday lunch-hours.

The hustle-and-bustle of everyday life demands the convenience that food trucks provide – and food trucks provide this convenience better than any other dining option

Average individual spends $40 per week on food and drink Downtown

People are not only walking – they’re spending money, too

60% of food truck users under age of 44
Great opportunity to engage with a variety of age groups, ranging from ages as young as 13 years old to as old as 64 years old.

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Urban Market

Who’s walking Downtown?

Largest age group, pedestrians under 25, has increased dramatically since 2010

As stated earlier, 20% of all food truck sales come from ages under 25

Second and third largest age groups consist of people ages of 25-34 and 45-54

Makes sense – 52% of traffic were traveling for work/business especially during 9:00 AM, 5:00 PM, and weekday lunch-hours.

The hustle-and-bustle of everyday life demands the convenience that food trucks provide – and food trucks provide this convenience better than any other dining option

Average individual spends $40 per week on food and drink Downtown

People are not only walking – they’re spending money, too

60% of food truck users under age of 44
Great opportunity to engage with a variety of age groups, ranging from ages as young as 13 years old to as old as 64 years old.

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Urban Market

52%

Downtown visitors

are there for work/business

Largest age group, pedestrians under 25, has increased dramatically since 2010

As stated earlier, 20% of all food truck sales come from ages under 25

Second and third largest age groups consist of people ages of 25-34 and 45-54

Makes sense – 52% of traffic were traveling for work/business especially during 9:00 AM, 5:00 PM, and weekday lunch-hours.

The hustle-and-bustle of everyday life demands the convenience that food trucks provide – and food trucks provide this convenience better than any other dining option

Average individual spends $40 per week on food and drink Downtown

People are not only walking – they’re spending money, too

60% of food truck users under age of 44
Great opportunity to engage with a variety of age groups, ranging from ages as young as 13 years old to as old as 64 years old.

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Competition

36

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C-Leveled’s Target Market

Young Demographic feeds young demographic

8 culinary programs in Pittsburgh
90th percentile make $36,000/year

There’s already an established resource in place

Nova Place

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Key Stakeholders

and their interests in the project

Investors

The Forbes Funds

Food entrepreneurs
Hollymead Capital

The Food Innovations Group

Local Producers

Investors:

Investing in a low risk profitable business operation
Forbes fund

Focuses on building management capacity and impact of community-based nonprofits
Social Innovation program acting as a platform to encourage the development of new tools, new models, and new funding that positively impact orgs and the communities they serve

New model - social entrepreneurs who approach a social or environmental challenge through a market-based approach → food sustainability via food truck

Food Entrepreneur:

Owning and operating a sustainable food truck
Using efficient practices to increase profits
Culinary student graduates

Hollymead Capital Food Innovation Collaboration:

Capitalize on Hollymead Capital’s network and resources
Accelerator for locally branded food businesses
Rethinking relationship between food, the environment, and the economy

Local Producers: rely on subscription revenue streams so partnership with C-Leveled will be a more sustainable, reliable revenue stream (stakeholder matching)

Kretchmann Family Organic Farm
Isidore Foods
Fellowship Foods

Mutual benefits that can be achieved through collaboration

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Financials

3 years pessimistic, expected, optimistic estimates

Key Assumptions

326 operating days per year (excludes average of 39 days below 20F)
Operating for 8 hours per day, open for sales 6 hours per day
Only revenue stream is food
“Truck” includes truck chassis, kitchen equipment, labor for build-out
Licenses & registration based on Pittsburgh city standards
Commissary estimates based on external source

Can alter to estimate using Pittsburgh-based commissary

Cost of Goods Sold based on industry averages
Sales revenue based on $10 per customer per purchase

*Must note that resulting financial estimates can vary significantly based on the variation in the factors that go into calculations

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Big Picture

$

?

$

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Recommendation

C-Leveled should launch a program in which budding entrepreneurs will start zero-food-waste food trucks in the city of Pittsburgh.

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Timeline

0-90 days	90-180 days	180-365 days
Schedule meeting with investor (The Forbes Fund)	Have meeting to pitch to investors Follow up with investors to finalize an agreement	Sign agreement Contact culinary schools to seek candidates

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Thank You!