Professor Lonnie Gamble | ArtisanFoodSlowFood / Rebel Yell Business Plan

Business Plan:

Table of Contents

Executive Summary:

Mission Satement:

Make really f-ing good raw milk cheese (60-day aged cheese, under the counter fresh cheese, goat, cow and sheep), and provide education via: website, pamphlet distribution with products, workshops/farm visits, etc. about the benefits (health, economically, sustainably) of raw/local milk/cheese, why pasturization in this state is mandatory (CAFOs, unhealthy milk, etc), and why that�s all a load of bull.

Intrest/Competetive Advantage

We are a local, family owned/operated business that makes artisan cheese (small batches, high quality, made with love, specialty cheeses, etc) with raw milk from our own homestead where we raise healthy animals in a sustainable manner that does not adversely affect the environment, including neighboring farmsteads, nor the animals themselves. We will provide education to the public and those buying our cheeses of the benefits of raw milk, thereby raising the value of our products. Because the quality, flavor and type of cheese made depends on factors like water quality, milk quality (which depends of breed of cow, the type of fodder they eat, their age, etc) and the individual people and techniques used to make the cheeses, then a cheese made in a specific region can be considered to be an original cheese, true to that area (hence the types of cheeses named after each region of where it came from). Therefore, there will be an appeal to customers for true Fairfield-made cheese. We will openly provide information and tours of our dairy and the conditions in which our cows are raised to give people a more personal connection to where their cheese is coming from. Other cheeses may be organic, but they come from long distances away, they are not necessarily sustainable cheese-making practices, they are not artisanal and family owned and they are non-specific to region, making them less of a desired specialty.

Management:

management will be through a close-knit family of employees who all have input into how the business is run and receive payment based on how well the company does. This is possible because of the small nature of the enterprise. The desired work environment is one of personal support and freindship and professional commitment to integrity and quality.

Marketing:

the main methods of marketing will be-

word of mouth

partnerships with restaurants, bakeries and wineries where the source of their cheese is proudly advertised

tasting and educational workshops

farmers market and perhaps CSA's

Product Description:

artisinal, local cheese that has a unique taste of place and a refined, traditional proccess. Goat, Sheep and Cow cheese, both fresh and aged, biased on our supply and customers demand.

Finance:

there is an active group of investors in Fairfield unusual if not unique to such a small town, that is interested in supporting new businesses of this nature. (forgot the name. Fairfield entrapanurs association?)

Supporting Documents

Links