Kombucha business plan
Related slideshares at raw kombucha business kokaisel, implementations manager & sales hed on apr 11, ss plan for a sustainably brewed you sure you want message goes the first to esther nieves, ing executive at kolkata /winemaker at muwin estate wines ltd. And bulwark raw kombucha business bodywild & raw kombucha our company and product by: kelly jo ehello and thank you for your interest in green body wild & raw kombucha. 1) overview & concept 2) the science of kombucha 3) our sustainable system 4) our points of difference 5) our team 6) future expansion goals 7) our commitment 8) income & expenses 9) photos 10) thank e kombucha: functional foodkombucha is a fermented tea, desired for it’s detoxification and energy ly sweet, slightly sour, modestly effervescent, and at only 54 calories per serving (8 oz). Kombucha is an excellent substitution for sugary soda and sweet ew & concept our mission: green body wild & raw kombucha exists to provide one truly healthy and conscientious modality of a clean-food ha, what is it? To make kombucha, a symbiotic culture of bacteria and yeast (or scoby) is added to an organic black tea/sugar mixture. The result is kombucha tea, a drink ‘unusually rich in nutritive properties’ [3] such as vitamin c which can increase vitality, boost the immune system, stimulate metabolism, soothe digestion, and in organic acids which can alkalize the bodys ph’ [2]. Green body wild & raw kombucha is raw because it has never been cooked, processed or pasteurized. You will see that our kombucha can be a great home made substitute for sugary, high calorie & carbohydrate teas, sodas, and juices found on the shelves of todays markets. Besides being good for you, we’ll hope you’ll agree with us that green body wild & raw kombucha is the best tasting kombucha tea beverage you will find.
Each 8 oz serving contains about 54 ew & conceptthe problem with modern diets kombucha’s antioxidant properties and probiotic content are uniquely beneficial and is something that is lacking in many modern diets. There are many reasons people drink kombucha; some to add nutrients, vitamins, and minerals to their diet, some to combat pollutants in their bodies from the foods and products we use and consume, and some just because it tastes really, really good. These chemicals can contain endocrine suppressants, carcinogens, and at very least ‘stimulate plant growth too rapidly for the uptake of the trace elements and minerals essential for our bodies, resulting in the food lacking nutritional value’ [4]. It is imperative that we wake up and educate ourselves and others in the ways of protecting ourselves, as well as our planet. When the homeostatic balance of the body is disrupted, consuming a fermented food such as kombucha can aid in restoring your metabolic balance and health. So, try it for yourself, and see how good green body wild & raw kombucha can make you feel! The first recorded use of kombucha comes from china in 221 bc during the tsin dynasty. After the war dr rudolph skelnar created renewed interest in kombucha in germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure ,and diabetes’ --james roche,the history and spread of kombucha [8]. Science of kombucha‘recent medical news reports support the long heldbelief that kombucha tea may prevent cancer.
This comment is not to imply that kombuchais a cure for cancer, only that some believe that it hasfor themselves or for others’ --c. Greenwalt, abstracton kombucha l studies show that people who drink blackor green tea (found in kombucha) show a ‘60% to75% decrease in various types of cancer’. Acid, a major component of kombucha and not found in plain tea alone, is naturally producedby a healthy liver and aids in the detoxification of the body.. Drinking kombucha with this metabolite canhelp prevent your body tissues from absorbing toxins and poisons you may be exposed to by our food science of kombucha kombuchasvital organic acids these acids work symbiotically to create homeostasis in our bodies, and protects us and detoxifies us from the harsh chemicals in our foods and onic acid: produced by a healthy liver, this oxalic acid: stimulates intercellular production of acid is a powerful detoxifier and can readily be energy. A product of the oxidation process of glucose, glucuronic acid is one of the gluconic acid: a sugar product which can break more significant constituents of kombucha. There may be more organic waste due to the large batches, but it still will remain as less than 1% of total volume and will not require substantial waste sustainable systemsuppliers organic , fair trade ingredients from co-op partners warehouse use what’s in seasondistribution suppliers co-op partners warehouse [11] sell bulk & bottled kombucha locallystorage workforce distribution during initial phase, product can be stored on site. We will also partner with minnesota wastewise to recycle management paper products from labeling, as well to hone our sustainability plan [13]. Issues through our host partners (currently green body [14]), we will teach classes to offer knowledge transparently to all those that are interested in making kombucha at home. Until commercial vehicles are obtained, processing must take place on-site of sales, as product cannot be legally transported without them, or transported by our distributor is part of the business plan that making kombucha classes are offered to teach people how to make the beverage themselves (flyer included on photos page at end of this plan).
This means that our partner locations would be places that have the capability to offer cooking classes, providing the resources necessary to process the kombucha on-site. It is also through this process that gluconic acid is produced, which is the chemical found to give kombucha it’s strong anti-oxidant properties. The tea itself gives kombucha its small amount of caffeine, which is desired for its energy continuous fermentation, tea and sugar are added periodically to a distribution/fermentation vessel with a spout used to dispense the product in a bulk process. Plastic or standard ceramic will leach chemicals into the kombucha due to it’s high acidity (low on the ph scale). Sustainable system disposalkombucha is only fermented, not brewed like beer, and so therefore does not have the waste that brewers would have to deal with. With unflavored kombucha, there is less than 1% fermentation waste, (sugar, scoby) and this is left in the beverage and desired for consumption due to it’s claimed health benefits. In flavored kombucha, approximately 2 oz of fruit material is strained out after infusion (infusion occurs after bottling by adding 2 oz of fruit to the beverage and letting it sit for a certain number of days). In a large scale scenario where we are able to grow our own sugar, tea, and fruit, it would be ideal for the waste to be used as compost material for the plants, closing the system paper material from labeling should be recycled. Kombucha is processed on-site of sale, or in a large scale space in future phases.
For a few points of difference competitive review ‘long popular in other countries, kombucha tea is gaining popularity in the united states’ [7]. During the products [kombucha’s] meteoric rise, celebrities talked it up, whole foods embraced it, and dozens of small brewers sprang up to meet burgeoning demand. 1] ‘sales of kombucha and other “functional” juices in the united states topped $295 million last year, up 25 percent over a two-year period, according to spins inc. In 2009 americans bought more than a million bottles of gt’s kombucha, the leading commercial variety made by millennium products’ [6]. Points of difference competitive reviewcompetition gt’s raw organic kombucha: nice taste, but expensive and has a negative reputation after being very publicly removed from store shelves due to bottling and alcoholic content issues. We are sure that you will find green body wild & raw kombucha to be more competitive in price, taste, and quality that our points of differenceproduct form factor: purchase or bring in a grog to fill from the continuous fermentation jars. Intellectual property: the green body logo and wild & raw kombucha name are property of kelly kokaisel and green ss model revenue model: making kombucha classes retail product pricing: starting with one size: 34 oz priced at $10 natural flavor / $11 flavored average account size: affiliate with boutique fitness gyms, health centers, and natural food markets. Customer/pipeline list: green body studio is the pilot retail channel with a customer base of over 200 past and present clients, partners, and affiliates, and which utilizes small business marketing through constant contact marketing services. Green body is located in an upscale condominium complex, and several of the unit owners and tenants add to the green body community as teamgreen body aligns with the values of wild & raw kombucha ‘energy is the essence of life.
A green body can be achieved through a progressive functional-strength exercise plan, endurance training, body-awareness and the mindful eating of clean and powerful whole foods. Trainer/owner david lachapelle, green team the green body studio, our processing teamwe are positioned to be the first sustainable fitness & clean eating studio in the mid-west, and 1 of only a handful in the entire do we care about running a sustainable business? Historically, our earth has been at only 275 ppm; this is a healthy level for our planet. Climate experts believe that 350 ppm is the upper limit, and when we exceed this limit we risk damaging our planet’s systems beyond repair. Reduce consumption, change habits, retrofit building, use available alternative energy expansion goalswe are seeking investors who want to be a part of this bourgeoning market in clean eating, and who can assist in growing green body wild & raw kombucha to meet the potential and demand that the near future holds. Ifyou agree with us that green body wild & raw kombucha is the best tasting kombucha you’ve ever had, then please join our team, and together we can realize our potential, personally and expansion goals carbon neutral 1 year 5 years 10 years purchase invest carbon use biomass offsets and acquirework with initiate practice reduce need begin plan system for become use energy acquire solarsustainable sustainability for for leed cooking gas carbon learn alternative generating panels designer plan refrigeration building (eventually neutral! Energy equipment monitor for all gas) options at expansion goals water neutral 1 year 5 years 10 years invest install gray use living use eco water install rain machine towork with initiate practice install green begin plan become settings on capture barrels to recycle allsustainable sustainability roof on for leed water learn washer and systems in collect water in designer plan building building neutral! Dishwasher bathroom rainwater closed loop monitor and kitchen expansion goals leed certified 1 year 5 years 10 years begin plan to invest join up with become construct use green leed createdwork with initiate practice equipment become repurposed coalition for certified or constructed meet leedsustainable sustainability instead of leed learn and recycled material acquire a equipment requirements designer plan consuming certified! Tools: •the natural step framework [17] vision •carbon footprint calculator [19] •water footprint calculator [23] •triple bottom line [25] •biomimicry [20] outcome strategy •life cycle analysis [26] •permaculture principles [21] •hannover principles [22] expansion goals our plan we believe we can create positive environmental impacts by way of skillful, intentional p sustainability plan, launch on earth day 2011.
Do a lca on the green body studio and our wild & raw kombucha (water usage, energy usage, etc. Create triple bottom line: people, planet, profit (as part of profit, become a member of 1% for the planet) [29]. Green body 5k, the cleanest race on the planet’, at which we will supply wild & raw kombucha). We keep up to date on and in synch decisions upon the well being of people and the planet. Our bottle recycling we pledge to operate in buildings that are not harmful to program promotes our business plan as a service, rather their occupants nor to the larger environment. Our locally products which require less energy, and rely on natural owned and operated business includes and promotes our energy flows such as solar, wind, and geothermal. We use beautiful and healthy community, and aligns ourselves permacualture and biomimicry principles in terms of with locally managed non-profit organizations and growing our food, harnessing our energy, constructing regional corporations, working as partners together to things, conducting business, healing ourselves, processing help make a difference in our communities. A 52% from our classes & you this is how we envision our homemade, grass roots, community created kombucha product to be produced and distributed. Two thousand years of positive anecdotal information about kombucha can be taken for what it is worth.
We cannot state that kombucha can cure any illnesses, therefore we do not make any such health claims. Now customize the name of a clipboard to store your can see my sity of east college students started a successful kombucha yogis to you ever wondered how to start a successful company? These two college students turned their healthy eating and yogi lifestyles into a booming spring two wake forest students, lauren miller and olivia wolff, started updog kombucha. Updog kombucha is a small batch, handcrafted kombucha company in winston-salem, north raphed by adrian martino. She has been a fan of kombucha for over five years, and initially started brewing as an alternative to purchasing doing the eight angle joined forces with fellow yogi and kombucha enthusiast, olivia wolff over winter break after reading an article olivia wrote about brewing kombucha. We knew our product wasn’t perfect at first, but we put ourselves out there and after every batch we improved from our mistakes,” said in the one leg crow pair have turned updog kombucha into a successful small batch and hand crafted company. We would meet in my dorm kitchen and bottle and brew for seven to eight hours and sell on mondays and wednesdays,” said the time the pair left school in the spring they were selling updog kombucha out of a french food truck, “la vie en rose. The help of the new venture seed grant awarded in spring 2016 from wake forest university, updog kombucha has had continuous growth. Lauren and olivia also received wake forest’s hobbs student award for entrepreneurial asked about her proudest moment with updog kombucha olivia said: “my proudest moment was winning an award for entrepreneurship from wake last semester.
By kurt pair will be renting a commercial kitchen to brew, continuing to sell bottles, and starting to sell kegs of their kombucha. You should expect to see updog kombucha in cobblestone farmers market and mission pizza among other places in winston-salem, nc would you like to see updog kombucha in a year? Starting a business is kind of like jumping out of a plane and building a parachute on the way down. Said just a few short months olivia and lauren were able to make a profit, establish themselves, and generate a business plan. Please try again hed on may 17, 20134th place winner, capital kombucha, with presenters andreas schneidar, gwsb mba '13, daniel lieberman, law js '13, and john lee, gwsb mba 'rd youtube autoplay is enabled, a suggested video will automatically play are they now? Capital studios platinum television group high country ha: why this funky tasting tea is catching on at california restaurants - staples, episode hundred seconds video ha an expat grows fermented tea business in cambodian kombucha - sustainable entrepreneurship o'brien center for sustainable enterprise (docse). Of wabi o bucha kombucha: in the to start a business with no la's new brewery!! Gw business plan competition finals best undergraduate: sk san francisco magazine | house kombucha tour with proprietor rana sk san francisco publications llc. Gw business plan competition finals 1st place winner: ha, finally done right—an entrepreneur's story with waylon e & cook team presentation- 2012 business plan ends tea and kombucha | local producer loan program | whole foods market.
Eats: real food, green kombucha, going commercial means getting january 8, ewers run into trouble scaling up their production because there isn’t equipment specifically made to accommodate the unique requirements of : annie corrigan/ sweet, showing off her scoby mason jars to bar sweet is getting ready to make a new batch of pulls a scoby out of a 6-gallon glass bucket – her scoby hotel. She and her husband adam opened the pizza joint in bloomington, indiana just four months they were planning the drink menu, she saw an opportunity to bring her kombucha to the business. Since they wanted to offer a non-alcoholic drink on draft, “we decided, why not do kombucha because we all drink kombucha, we all know how to brew it, we all love ’s not like making a batch of cookies, where you can just increase everything… there are many different components of it, and they’re living, and how they interact with each other is very unique and what they didn’t know was how to scale-up their homebrewing. All of these, including beer and wine, all come initially from a homebrewer process that has overtime evolved into commercial industries,” says hannah crum, president of kombucha brewers international. Meanwhile, demand for the beverage is of ready-to-drink carbonated tea, like kombucha, jumped from about $120 million in 2009 to $529 million five years later. That’s especially striking since the drink has only been widely available for about twenty ewers run into trouble scaling up their production because there isn’t equipment specifically made to accommodate the unique requirements of kombucha. The hardest part about scaling up kombucha is that nobody has done it and written about it,” says sarah. The hard lly, buchi was capped at brewing 60 gallons of kombucha a week because that’s all their equipment would allow. They did some research into the beer, cider and yogurt industries and pieced-together an equipment , the kombucha crisis of 2010 hit.
Officials tested bottles of kombucha at a whole foods in maine and discovered some contained more than 0. As a result, whole foods pulled kombucha off its shelves to 2010, buchi had been sending their kombucha to a lab for testing, and sometimes they had to wait four days to get the results. Little too weird for a pizza alicia was sketching out her kombucha plan for king dough, she wasn’t worried about the financial cost; her concern was how much time it would take to brew enough for the restaurant. Stretch the kombucha, she came up with a blend of ginger juice and white grape juice. But really the main problem for us, the downfall of our kombucha altogether was it just wasn’t selling. Alicia sweet, bacteria, black tea, brewing, buchi, caffeine, fermentation, homebrew, jeannine buscher, king dough, kombucha, sarah schomber, sweet d posts (automatically generated).
