His Holy Church Mobile Food Ministry and FEMA Truck

The Living Business Plan

  • Executive Summary
  • What is the concept?
    • Our aim is to reach out to local sustainable farmers/ranchers to buy organic or beyond organic produce so that we can maintain and serve the freshest highest quality product to our customers.
    • We believe that a strong economy is a strong local economy! We want to encourage developing local entrepreneurship wether it's with a local church, church members or someone in the local community who are either involved or are interested in becoming involved with farming, gardening or ranching. We want to develop close meaningful relationships and partnerships.
    • "Farm to table" is the concept of purchasing locally grown food directly from the source. The term comes from the idea that the less time and fewer hands it takes for the food to get from the farm to the table, the fresher, more environmentally sensitive and community minded it is.
  • Benefits
    • We can greatly impact the economy of our community, health of our patrons and bottom line of our food cost budget as a result of buying from a local farm as our main food supplier.
  • Support the local economy
    • Money stays within the community, which in turn directly supports our business. 
    • Advertise and market information about the farm(s) that grows our food. 
    • Engage our customers with our locally minded concept and inspire our neighbors to support local commerce as well.
  • Keep inventory longer
    • Food that is purchased directly from the farm will naturally last longer on the shelf. 
    • It hasn’t spent time in a processing plant or on a truck for shipment. 
    • It came straight from the ground to us, meaning we just bought more time to think creatively.
  • Invest in value
    • Many local farmers will compete with nationally recognized grocery store chains, but at times may charge a bit more because the quality of product that is being sold may be greater. 
    • Local produce and meat is more likely to be organic which increases the value of our menu.
  • Create a local partnership. 
    • Building a business partnership between our business and local farmers, and other restaurants or business that support local business, can create a marketing network that promotes and sustains the local economy.
      • Challenges
        • Buy meat locally. Buying locally raised and processed meat, fish and poultry can be challenging. The U.S. Department of Agriculture restricts the number of birds a farmer can process on site and does not allow any red meat processing for small farm operations. Because of this, the meat may have been locally and organically raised with an emphasis on humane standards, but the slaughter and processing of the meat animals are probably (with the exception of poultry) handled off site.
        • Finding off-season produce. There will be periods between planting and harvesting when produce may not be as bountiful. However, many farmers do have greenhouses where produce can be grown during colder months. Discuss off-season options with our partnered farmer or farmers ahead of time to avoid lack luster deliveries.
        • Setting up in the city. Maybe there isn’t a farm just down the road from our restaurant. This is the case for many businesses, but chances are there is a farm within a reasonable enough distance to our urban area. Visit our local farmer’s market(s) and inquire about locations. Learn about delivery options for our establishment, or show up early and stock up weekly at the market.
      • Charity
        • Our main focus and aim will be for charitable purposes. Preaching the Kingdom of God is at hand. Seeking the Kingdom of God and His righteousness. (see business entities and charitable missions).
      • What type of food/product will you offer to the customers?
        • Farming is a seasonal vocation, therefore we will have a somewhat flexible menu based on the seasonal produce we get. This will also allow us to provide an adaptable and creative menu to our customers.
      • What is your mission?
        • Our Aim
        • Sustainability is not just a philosophy about food – it’s about people, attitudes, communities, and lifestyles.
        • All of our menu items will be made by hand and will be fresh according to the season. 
        • Items that are not homemade will be held to a high organic/beyond organic standard.
        • Our primary service will be brunch and dinner.
        • Everything we serve will be fresh and not frozen.
        • We may offer game meats, exotic and wild edible harvested food items if and when available.
      • Who and where will your clients be? 
        • The benefit of having a mobile restaurant allows us to cater to anyone wherever we go.
        • We will be looking to work various venues depending on the location and the season.
      • Where are you going to purchase, prepare and sell the food?
        • Location-Location-Location Wherever the Lord leads us we will go. We will be reaching out and buying fresh produce from local farmers and/or community supported agriculture (CSA's) as much as possible.
        • Lord willing we will prepare food while visiting both the Spring and Fall Church gatherings held in Missouri and Oregon.
        • Lord willing we will be preparing food while visiting and encouraging other Church gatherings and Events throughout the country.
        • Any other items we need, we will seek from locally produced/locally-owned business first.
        • We will prepare as much as we can on the food truck itself. 
        • Depending on where we are we may have to use a commissary or commercial kitchen and transport the items to our destination.
      • Will this be a commercial operation all the time? 
        • No, the purpose of the business will be primarily focused on and used for charitable purposes.
      • How will you pay for the initial expenses and purchases?
      • What kind of business entity will we use?
          • How are you going to deal with lawful/legal issues? 
            • Health and Safety
          • What happens if we sell out of food too soon? 
          • What if we prepare too much?
          • Have you trademarked your business name? 
          • Have you ensured that it’s original?
          • Other Notes: 
            • Even the most enjoyable of ventures needs a solid game plan. Make sure to have your ideas vetted with a business analyst or financial professional. Show your plan to lots of people, especially fellow entrepreneurs–can they poke any holes in it? Encourage people to play devil's advocate with you. It'll save you time and money in the long run!
            • Have at least 6 months of living expenses saved up for both Jack and myself.

          Interesting Articles:

          DIY Building a Competition BBQ Trailer

          Joel Salatin responds to New York Times’ ‘Myth of Sustainable Meat’


          How to Start a Food Truck Business

          Solar Powered Ice Cream Truck

          Farm to Food Truck