Seafood Driven
Donation protected
Seafood Driven is Allison Thacker and Alexander Curtis, and our goal is to serve sustainable seafood and locally-sourced produce on a food cart at Mark's Carts , here in Ann Arbor, Michigan.
Our menu is pretty simple and features Alex's own recipes, most of which are gluten-free! Choose from: Clam Chowder, Hand-cut Belgian-style Fries, Fried clams, Lobster Roll, and Fish'n'Chips. For a closer look, check out the full menu at our website.
In five years, the long-term goal is to expand Seafood Driven into a fixed food establishment (also called brick-and-mortar restaurant), also in Ann Arbor, but we must learn to walk first - that's where you come in!
Our start-up budget is $22,000. This includes the cart, the equipment , the hood vents and fire suppression systems, the company bank account, liability insurance, the fees for paperwork and licenses for Washtenaw County, the lease deposit for our spot at Mark's Carts, the PO Box, and food costs for two weeks of service.
We aim to crowdfund at least $5,000 to cover the paperwork costs and to receive a small business loan from the Bank of Ann Arbor. The financial plan of repayment is over 5 years, with the goal at 3 years.
Our monthly projections: expenses will be approximately $18,000, and monthly net profit should be about $40,000 - but not at first. April and May are slower business months at Mark's Carts, so we won't break even until closer to July or August. But ultimately, we calculate approximately $181,000 of positive net profit by the end of the fiscal year. (It should be noted that after the season at Mark's Carts ends, Seafood Driven will migrate to the south for a couple more months of service.)
We want to begin the season at Mark's Carts as early as possible, and our start date is currently April 15, 2016. That gives us 25 days to raise this money!
Seafood Driven isn't just focused on making money - we chose seafood for a reason: seafood is highly sustainable to farm, which is environmentally vital. Seafood also provides beneficial omega-3’s, which are important for heart health, and is a lower calorie, leaner protein option. Seafood is healthier for us, on individual and global scales, and is enjoyable and guilt-free in doing so.
Additionally, sourcing locally is healthier, too! It allows a small business to connect with their customers and connect them with their own communities and each other. Eating locally invests back into the local economy and connects individuals with each other and their communities.
We appreciate you taking the time to check out Seafood Driven, and if you want to learn more, feel free to check out our website! You can follow our blog, or our Twitter and Instagram profiles, or like our Facebook page - and email us , too, if you have any questions!
We hope you choose to help us make Seafood Driven happen, and in turn, we offer various rewards for your donation. And don't forget to come check us out at Mark's Carts this April through October!
Our menu is pretty simple and features Alex's own recipes, most of which are gluten-free! Choose from: Clam Chowder, Hand-cut Belgian-style Fries, Fried clams, Lobster Roll, and Fish'n'Chips. For a closer look, check out the full menu at our website.
In five years, the long-term goal is to expand Seafood Driven into a fixed food establishment (also called brick-and-mortar restaurant), also in Ann Arbor, but we must learn to walk first - that's where you come in!
Our start-up budget is $22,000. This includes the cart, the equipment , the hood vents and fire suppression systems, the company bank account, liability insurance, the fees for paperwork and licenses for Washtenaw County, the lease deposit for our spot at Mark's Carts, the PO Box, and food costs for two weeks of service.
We aim to crowdfund at least $5,000 to cover the paperwork costs and to receive a small business loan from the Bank of Ann Arbor. The financial plan of repayment is over 5 years, with the goal at 3 years.
Our monthly projections: expenses will be approximately $18,000, and monthly net profit should be about $40,000 - but not at first. April and May are slower business months at Mark's Carts, so we won't break even until closer to July or August. But ultimately, we calculate approximately $181,000 of positive net profit by the end of the fiscal year. (It should be noted that after the season at Mark's Carts ends, Seafood Driven will migrate to the south for a couple more months of service.)
We want to begin the season at Mark's Carts as early as possible, and our start date is currently April 15, 2016. That gives us 25 days to raise this money!
Seafood Driven isn't just focused on making money - we chose seafood for a reason: seafood is highly sustainable to farm, which is environmentally vital. Seafood also provides beneficial omega-3’s, which are important for heart health, and is a lower calorie, leaner protein option. Seafood is healthier for us, on individual and global scales, and is enjoyable and guilt-free in doing so.
Additionally, sourcing locally is healthier, too! It allows a small business to connect with their customers and connect them with their own communities and each other. Eating locally invests back into the local economy and connects individuals with each other and their communities.
We appreciate you taking the time to check out Seafood Driven, and if you want to learn more, feel free to check out our website! You can follow our blog, or our Twitter and Instagram profiles, or like our Facebook page - and email us , too, if you have any questions!
We hope you choose to help us make Seafood Driven happen, and in turn, we offer various rewards for your donation. And don't forget to come check us out at Mark's Carts this April through October!
Organiser
Allison Thacker
Organiser
Ann Arbor, MI
