FOUR POINTS MOBILE KITCHENHingham, Massachusetts

"Good BBQ is Love"

Summary

We come from different places and cultures. Steve is Swedish, Italian, Polish, Austrian, and Scots-Irish born and raised in Wyoming. Maia's background is north meets south with roots in Canada and Barbados yet she grew up in Boston with Caribbean influences. Adam is Blirish (Black and Irish). He comes from the best of what Boston has to offer. We are Four Points West meets east and North meets south somewhere in the middle we arrived here. Taking that entire flavor into consideration. Our barbecue is the result of passion-driven cooks who have spent years in kitchens and over grills perfecting the meats and sauces. The same passion applies to the long list of side dishes and desserts, giving a “Nana’s” kitchen flavor to the whole place. We share this experience with each guest and a simple nod of approval from a satisfied customer is what it's all about. Because. Good BBQ Is Love We wants to cook because BBQ is regional cuisine. County by county, state by state, there are significant differences between meats and sauces. For example; In the Carolinas and throughout the east coast, pork is all the rage with sauces based in vinegar, mustard, or tomato. Has a hot desire for BBQ taken hold of you? This is Southern barbecue with a twist - the molding of Caribbean refinement, Asian spice and Mexican flair that only the unique minds of Four Points can offer and bring to you some of the best BBQ in New England

Location

We are located south of Boston and will be driving to locations in the city and on the south shore. As well we are going to work the tourist crowd on the beaches and local attractions, Farmer's Markets and offer catering services. We will operate during the breakfast and lunch meal times. From 6 am to 3:30 pm. All cooking will be done in the mobile kitchen at the site for the day.

Menu

Big dude's BBQ pulled chickenMeal with sideSandwich or taco with fries or chipsIn gourmet saladMama's bbq pulled brisketMeal with sides Sandwich or taco with fries or chipsIn gourmet saladMama's bbq pulled porkMeal with sidesSandwich or taco with fries or chipsLobster Roll-SeasonalBBQ SalmonSalmon Cakes (Can be made into sandwiches)Little dudes’ pulled chicken chiliOn fries with cheeseOr by itself with cornbread. Bowl or cup.SoupClam Chowder

Beef (Brisket) October Fest Stew-SeasonalSaladCalifornia Avocado Garden Green SaladWalnut Blue Cheese Garden Green SaladSides:ColeslawCornbreadMac and cheesePotato saladFriesChipsMacaroni salad.DesertDu jourLittle dude's chocolate raspberry cupcakes. Chip off the block chocolate chip cookiesKey lime piePecan pieDrinkStrawberry lemonadeLavender LemonadeBottled waterCan soda.Sweet tea

Atmosphere

Check out the pictures above. This is what it will look like. We are motivated to make this happen. Both Maia and I have Masters Degree and because of the slow economy these degrees have become flooded with unemployed persons. Then the cut backs from the government created a need for lower pay with less educated people. All over the country more and more educated folks are faced with high student loan repayment and no jobs that pay enough. Our goal is to create great food in a great location and be able to survive financially. It will look like a couple who are seriously motivated to change their situation by creating the best BBQ in the area.

Marketing Strategy Four Points Mobile Kitchen will fill a niche in the food truck industry in and around the Boston area. Some seasonal changes will be made but mostly will operate year round. The market is growing since 2005 and the market is still on the rise. Analysts proclaim that this is due to a slowed economy and a need for people to have gourmet foods a reasonable cost. Costs are kept down because the overhead of a food truck business is less than that of a traditional restaurant. In 2011 the market in the US was estimated to be $630 Billion and growing. Boston is in the top five cities listed to support food trucks and their success.

TARGET MARKETS

People looking for affordable, local gourmet cooking, in a convenient location;People who want to support a locally run business organization;People interested in local produce and products, in order to support small farmers, and know where their food is coming from;People who want delicious, affordable, fresh gourmet foods cooked ready to eat without the hassles of fine dining.

COMPETITIVE ADVANTAGES & DISADVANTAGES

Competitively in the Boston area there are no BBQ type food trucks that cater from a southern style of cooking. The offerings of Four Points will be unique delicious and time tested from family recopies. Challenges are the promotion and the production.Being available to the Breakfast and Lunch crowd in the city of Boston and surrounding communities will give the consumer more variety and quality foods available to them on the curbside fast and convenient. Just the smell of fresh BBQ on the streets is tempting the taste buds and always consumed with a smile.

D. MARKETING AND SALES ACTIVITY

The Four Points Mobile Kitchen's primary marketing penetration strategy will capitalize on our proximity to the University, Beaches and Business communities as well as Farmer's Markets and special Catering events. Our identification with our primary customer base is done through social media such as Facebook and Twitter and the Boston Food Truck locator website. We will appeal to students, beach goers, business people and city workers as well as tourists. Customers will begin to, if have the knowledge that the food truck movement is rapidly spreading as a value-based, lasting trend.The media through which we will communicate with specific members of your target market will focus on online social networking, such as our blog, twitter account, website, and facebook page.We will self-promote our business through outreach materials made and sold by our creative talents members, including stickers, buttons, and screen-printed shirts and bags with a goal of promoting sauces through sample distribution.Our sales activities will focus on identifying customer needs with prospective products and suppliers through our personal relationships with farms and farmer, and our knowledge of and identification with of the primary customer group. Prioritization of our products will focus on seasonal special items from local farms; highlighting the growing practices and values of chosen suppliers; and response to customer demand.

Financial Plan Major expenses after opening will be the cost of supplies, goods and services. Working towards a 30% costs and a 70% profit margin. Leaves room to adjust accordingly to unforeseen environmental setbacks. Requirements for funding in the beginning will be needed from the backers supporting our goals. After which funding will come from the income of the Four Points Mobile Kitchen. Initial star up cost is 75k - 94 k depending on the newness of the vehicle and cost of kitchen conversion. Here is a breakdown of financial needs.

ManagementManagement and legal structure of the Four Points Mobile Kitchen will be dived 50/50 between Maia Heggie and Steven Olson.

MEMBERSHIP

Membership of the Four Points Mobile Kitchen will be divided 50/50 between Maia Heggie and Steven Olson. Backers will be members of the truck for discounts and perks earned donating to our cause.

PAID STAFF

Paid staff for the Four Points Mobile Kitchen will be the two owners of the Four Points Mobile Kitchen Maia Heggie and Steven Olson dividing profits after expenses and taxes. There will be a contracted CPA.

More InfoThere are perks involved and you ‘want to check them out. All Backers can choose to be on our list to recieve discounts and promotional offers.