Liz

Sullivan

Community Coffeehouse and Kitchen
P: 415-111-1111
F: 415-111-1112
Email: Liz@CCK.com

Table of Contents

Executive Summary -----------------------------------------------------------------------------

Company Description --------------------------------------------------------------------------

Products and Services -------------------------------------------------------------------------
Sample Menu --------------------------------------------------------------------------

Standardized Recipe -----------------------------------------------------------------





Operational Plan --------------------------------------------------------------------------------

Design/Layout -------------------------------------------------------------------------
Equipment List ------------------------------------------------------------------------
Initial Food Order ---------------------------------------------------------------------
Initial Budget --------------------------------------------------------------------------

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I.

Executive Summary

$4 toast and fancy food have become a signs of gentrification and disconnect in San Francisco.
At Community Coffeehouse and Kitchen, we want to change that by inviting guests of all means
to come together in a welcoming, respectful space for a nourishing, healthful meal based on
local ingredients that costs as much as they can afford. Communal tables will encourage guests
to disconnect from stereotypes and reconnect with each other. There will be a suggested
donation for each dish, but our model is based on the fact that some people will be able to give
more, and others, less. We recognize the volatility this can create in funding, and plan to
actively seek donations and grants to support this model. An active volunteer staff will help
educate the customer base about our business model and foster connections between
customers.

Objectives and Goals:
Effectively implement a Pay What You Want model that encourages people from all
backgrounds to enter the caf.
Create a welcoming, respectful space that helps encourage community members to
connect.
Provide meals that meet the nutritional needs of vulnerable members of the community
with high quality ingredients.
Establish active volunteer bank that will help initiate connections
Be at least 70% funded by the pay what you want model and make up the remaining
30% via grants and fundraising.


II. Company Description

Title of Business: Community Coffeehouse and Kitchen (referred to throughout at CCK).

Mission: The mission of Community Coffeehouse and Kitchen is to nourish the community and
the physical, mental, and spiritual health of its members by providing a gathering space for
people of all means to share a healthful meal.

Business Philosophy: We believe that social and community impacts matter as much as
financial profits, and intend to build a business based on both. The current restaurant market in
San Francisco is only getting less accessible to low income populations and contributing to a
widening gap between those with more resources and those with less. Offering donation based
meals give people the chance to share a moment together. Some restaurants are doing this
with one meal, but we believe we can do it with an entire menu.

CCK offers a unique service to the community. While there are services within San Francisco
offering food to homeless and low-income populations, and plenty of high-end restaurants,
there isnt a space that is serving both populations simultaneously. Our staff will be comprised
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of passionate culinary professionals and professional baristas to transform the simple

ingredients into nourishing meals and delicious drinks. We aim for our food and beverages to
match the quality of top quality coffee shops in the area but with a social mission in addition to
food and drinks.

As part of our philosophy is being disconnected, we will not offer Wi-Fi at our cafe. This is a
potentially controversial decision, especially in San Francisco, which is a world technology hub.
However, because we are trying to foster connections between people and not devices, we
believe creating an environment free of Internet access is the best way to do that.

Growth and Profit: Our version of financial sustainability requires key privileged players to
contribute above the asking price at least some of the time to subsidize those who dont have
enough. We believe we can make this happen through education and discussion. However,
supporting a business based on high hopes of altruism would be unwise, so we predict that
while 60% of costs will be covered by meal-based donations, 40% will come through fundraising
and grants. Our team has a background in starting social enterprises and impact investing (a
financial investing model that takes into account social impacts as well as financial ones), and
we are well versed in structuring social impact ventures.

CCK is set up for success. We have built our team to support this idea. One member is well
connected to funders and venture capitalists in Silicon Valley; one is a well-respected
community activist in the Mission district; and finally, we have a culinary visionary who believes
in bringing simple ingredients together to create beautiful and nourishing meals. We have
located in the Mission district in San Francisco, making CCK ideally situated to reach the tech
community and the underhoused population.

At the outset, CCK will require substantial funding through grants and fundraising, in addition to
startup funding, until we establish the relationships necessary to ensure financial success. As
we expect this to take some time, we have no vision of expanding to more than one outlet for
the foreseeable future.

We will use local ingredients and use the same ingredients in several ways to reduce food cost.
We will recruit an active volunteer contingent to help us communicate to our guests and keep
staff costs down. We will actively engage with community organizations to promote our
business model and encourage customers to visit. We intend to develop long-term grant and
fundraising relationships to ensure sustainable funding until we can be profitable. We hope to
offer an ROI of 5% within a year to our investors and 7% within two years.







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III. Products and Services

Size of Business: CCK will have 38 seats, but expects to serve considerably more than that at
one time through takeout business.

Hours of Operation: CCK will be open 7 days per week from 7 am - 3 pm. During the first year of
service, we will be open on Thanksgiving and Christmas Day, as many of the homeless
population do not have meal resources on those days. If we find that other services are meeting
those needs, we will close on those days.

Style of Service: CCK will be a self-service cafe with both a sit down component and a to-go
customer base. Customers will order at the register, seat themselves, and pick up food at the
counter. We anticipate a large take-away customer base, especially in the morning.

Type of Menu: Breakfast items, tea, and espresso drinks will be available all day, with lunch
items becoming available at 11 am. Breakfast will focus on a variety of sweet and savory hearty
toasts on whole grain sourdough bread plus small side dishes; lunch will be a revolving menu of
grain bowls and entree salads with seasonal ingredients. Our menu includes suggested
donations next to each dish. The majority of ingredients will be sourced locally. See Diagram A
for a detailed menu example and Table B for a standardized recipe.

Type of Decor: We want CCK to be both modern and cozy. The space will be open and bright,
with white walls and natural wood bookshelves that will hold local goods to be sold (coffee, tea,
cookbooks, etc.). There will also be a small lending library of books. Coffee mugs and plates will
be simple, white, and ceramic. Small hanging plants throughout the restaurant will help freshen
air and provide some color. Large windows at the front of the cafe will let in natural light to
brighten the space. The tabletops will be lightly stained natural wood with white chairs. There
will be a chalkboard style menu on the wall behind the register.


Type of Furnishings: Our cafe will center around two long communal tables that can
accommodate twelve seats each. These will be custom-made from repurposed wood and self-
stained. Bench seating with smaller rounds will line one wall for smaller groups. Two window-
seating areas will attract attention from the street, and serve slightly larger groups of three to
five people. We will build the bookshelves ourselves with repurposed wood and install Ikea
cabinets at the lowest level for storage. An open kitchen will invite customers to observe and
engage in the food preparation process.

DIAGRAM A, SAMPLE MENU:

TABLE A, STANDARDIZED RECIPE:

Farro Grain Bowl With Cage Free Egg
Portion: 1 bowl - 1 cup farro,
Yield: 10 Bowl 1/4 avocado, 1 egg, 1 cup kale,
Servings
cup scallions
Total Cooking Time: 50 minutes

Ingredient
Farro
Salt
Water

Directions: Include step-by-step

instructions, the critical control points
(CCP-specific points at which a hazard
can be reduced, eliminated or
prevented) and critical limit (time
and/or temperature that must be
achieved to control a hazard).

Amount
3 cups/1.125 lbs, dry
3 tsp/0.04 lbs
6 cups/48 fl oz

Procedure
Rinse and drain farro.
Combine farro, salt, and water
in a large stockpot.
Bring to a boil. Reduce heat,
cover, and simmer for 25 - 40
minutes until farro is tender but
still chewy.
When fully cooked, season to
taste with salt.
Hold warm at 135 degrees F.
(CCP)
Dino Kale
2 lbs (AP)/6 med. bunches
While farro is cooking, rinse
Olive oil
5 tbsp
kale, trim and slice into ribbons.
Heat olive oil over medium heat
in large saut pan.
Saut kale in batches until just
wilted, 2 - 3 minutes. Set aside
but keep warm at 135 degrees
F. (CCP)
Cage Free Egg 10 ea.
Fry eggs to order in 1 tsp of
Butter
10 tsp butter, divided
butter in small fry pan. Cook
until white is firm. (CCP)
Avocado
2.5 ea. /562.5 (AP), cubed
When farro is done, spoon 1
Scallions
3 bunches/0.75 lbs (AP), thinly
cup into serving bowl and top
sliced
with 1 cup warm kale, cubed
avocado, 1 fried egg, and cup
sliced scallions.
Nutrition per bowl: 625 calories | 894 mg Sodium | 24 g Protein | 1 g Sugar | 32 g Total Fat

IV. Operational Plan

Location: We will be located in the Mission District of San Francisco at 14th and Valencia, close
to other retail spaces and transit centers for ease of access to commuters and the underhoused
population. This area is also a target in the debate about gentrification in San Francisco, and
because we recognize our potential to contribute to that dynamic, we have partnered with a
local community organization Causa Justa/Just Cause to volunteer and spread the word about
our offerings to the neighborhood.

Design/Layout (See Diagram B): Our space has to accommodate an open kitchen, large bar
area for food and drink pick up, and a substantial seating area. We also need two single stall,
gender-neutral bathrooms; a utility closet; and a pantry. We have found a 1700 square foot
space that can accommodate our needs.

The two community tables are the focal point of the restaurant and serve our mission of
bringing people together. Additionally, we will build in two window seats that can seat slightly
larger groups of people. The window seats will also create visual appeal to attract customers
walking by. Several small rounds along the wall will provide space for more intimate
conversations.

The espresso machine is next to the register so baristas can immediately start working on
beverages, as customers are often on the go in the morning. The coffee pick up area with
condiments will be also near the front. The toast bar in the preparation area will focus solely on
preparing and serving toast, with the rest of the food preparation happening on the center
preparation table, stove, and additional counter space. Customers will pick up toast and other
food items from the bar above the toast preparation area.

We will have two gender-neutral bathrooms along with a large utility closet to store cleaning
supplies and chemicals. The back door serves as the receiving area, which will allow us to easily
transport things to the kitchen pantry. The temperature controlled and vented pantry will hold
dry food items like bulk grains, cooking oils, fresh breads, produce that does not need
refrigeration, coffee, and tea. Metal shelving will hold all of those items. The refrigerator will
store our produce, dairy products, eggs, and meat. The freezer will contain meat, fish, and
edamame.











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DIAGRAM B:

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Equipment List

Equipment

Price

Brand

Commercial
Refrigerator (1)

$3989.30

Turbo Air Reach In Industrial Refrigerator

With Digital Temperature Control Three
Door 72 cu ft.

Espresso Machine (1)

$13,500

La Marzocco GB/5 Commercial Machine -

GB/5 Semi Automatic (EE)

Coffee Grinder

$832

Nuova Simonelli Eureka

Ice Machine (1)

$1892

Ice O Matic Undercounter Ice Maker Bin

84 lbs Per Hour Bin Holds 24 lbs

Range (1)

$4500

G Series Commercial Gas Range 10

Burners/2 Ovens

Freezer (1)

$3617

Turbo Air Reach In Commercial Freezer

With Digital Temperature Control Two
Door

Toasters (6-8)

$340 each =
$2040 - $2720
total

Waring Stainless Steel Toaster 4 Wide

Slots 120V

Commercial
Dishwasher (1)

$3700

HUBERT High Temperature

Undercounter Dishwasher

Preparation Table (2)

$162 each =
$324 total

Advance Tabco Economy Stainless Steel

Work Table With Flat Top 30"W x 60"L x
35 1/2"H

3 compartment sink (1) $667

John Boos 3 Compartment Sink Stainless

Steel 102"L x 23 1/2"W x 43 3/4"H

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Equipment Specifications
Although $340 seems expensive for a single toaster, it seemed worthwhile to spend more on a
high quality product, as toast is a significant portion of our menu. Additionally, toast is a simple
meal and requires that each component to be executed correctly in order to achieve peak
flavors.
















Toaster Features
Pop up style: We realize that using a pop-up toaster will take longer than using a
conveyer toaster but we want the toast to have the classic, at home taste.
300 slices per hour: The high capacity of this toaster will allow us to keep up with
demand all day.
Browning adjustment: People feel strongly about their toast. This will give us the option
to adjust based on customer preference and bread type.
4 extra wide slots: Were going to be doing high volume toasting. This will give us the
ability to efficiently toast our thick cut, rustic bread.
Easy disassembly and cleaning: The toaster has removable parts for repair and a
dishwasher safe crumb tray-making cleanup easy.


Brand
Waring Commercial
Case Pack

Material

Stainless Steel

Finish

Brushed

Volume
Capacity

300 Slices Per Hour

Length

11.88"
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Width

10.5"

Height

9"

Style

Four Wide Slot Toaster

Plug NEMA

5-20P

Amps

19

Volts

120.0000 Volts

Watts

2200 Watts

Hz

60 Hz

Phase

Warranty

One Year Limited

Certifications
ETL (US & Canada), NSF

Food Suppliers
Our goal is to purchase as many ingredients as possible from local vendors to decrease costs
and support the local community. We recognize that this may not always be feasible at scale,
and we are willing to look at small-scale vendors from other localities to fulfill our needs.
Should something on our menu become unavailable, we intend to source from farther afield
until we can adjust our menu to local availability.

As a main component of our menu, our bread is important to us. We have partnered with local
baker Josey Baker to deliver fresh bread each morning to our facility. Bakers cafe The Mill is
well known throughout the San Francisco community for high quality bread products. Their
bread is produced within San Francisco from locally milled flour. We have also been in
conversation with Tartine Bakery about sourcing their bread on occasion to support their
business and provide different offerings to our customers. We will source our coffee from Four
Barrel Coffee; they are local roasters that also have a cafe in the Mission neighborhood.
Although we are in direct competition with them, they recognize and support our mission and
we intend to support them by purchasing their coffee.

We intend to source our produce from local farms in the area. San Francisco has year-round
farmers markets on Saturdays and Wednesdays, and we believe we can build relationships
with local farmers to meet our demand. We have connected with Live Earth Farm, Eatwell
Farms, and Marin Sun Farms, all of who are present at the Saturday farmers markets. Marin
Sun Farms can also provide us the raw and cured meat that we need while Live Earth Farm can
provide eggs.

Should produce not be available at the farmers market, we will purchase inventory from
Rainbow Co-op in the Mission district. They can also supply us with bulk quantities of grains,
beans, tofu, olive oil, and dairy, as they work closely and directly with suppliers. Rainbow is able
to supply us with goods from many local and small producers, including Straus butter, Rancho

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Gordo beans, Massa Organics almonds and almond butter, Once Again peanut butter,
Hummingbird Wholesale tahini. Rainbow Co-op also considerable bulk spices available; should
we need larger quantities, we will purchase them from San Francisco Herb Company, also in the
Mission District.

Inventory Management
Our bread will require daily inventory management; we will not use day-old bread for our toast
menu items. We will track toast sales over time to determine how many loaves of whole grain
sourdough bread to order on a daily basis. Because of this, we will not use a par stock or
min/max system but we will set weekly minimums for ordering in order to secure competitive
pricing from Josey Baker.

We will use a min/max method for our bulk items that will be used consistently and can be
stored such as tea, coffee beans, eggs, chicken, and dairy products. A re-order of these items
will be triggered when we reach a minimum stock level (the level that we need to make it
through two days of service). For maximum freshness, we will purchase produce times per
week at farmers markets on Wednesdays, Fridays, and Sundays. This will also allow us to
maximize space in the refrigerator, as we will not initially start with a walk-in cooler.

Due to the nature of our business and having many fresh, perishable items, we will review
computerized perpetual inventory at the end of each business day and we will use a par-stock
method to trigger re-ordering of these items. We will do a physical inventory every three to
four days to ensure we are on track.

Initial Food Order
This food order is based on inventory for one week, being open seven days for two meal
periods with additional to-go orders. We will have a soft opening and plan to serve 10 of each
menu option (10 of each toast, 10 of each salad and grain bowl) per day for the first seven days,
for a total of 70 servings of each per week.

DRINKS

Coffee Beans (lbs)

Tea (assorted, lbs)
Milk, organic, whole (64 oz)
Almond Milk (48 oz)
Soy Milk (64 oz)
Drinking Chocolate (lb.)
FOOD

120 lbs
1 lb.
8 ea.
6 ea.
4 ea.
1 lb.

Bakery Items
Whole grain sourdough (loaves)

10 ea. /d

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Bulk grains

Farro (lb.)
Millet (lb.)
Brown rice (lb.)
Produce

12 lb.
12 lb.
12 lb.

Avocados (lb.)
Kale (lbs)
Chard (lbs)
Collards (lbs)
Mushrooms (lbs)
Bananas, medium (lbs)
Apples, medium (lbs)
Oranges, medium (lbs)
Salad greens (lb.)
Scallions (lbs)
Carrots (lbs)
Sweet potatoes (lbs)
Broccoli (lbs)
Celery (lbs)
Lemons, medium (ea.)
Sage, fresh (lbs)
Packaged or bulk goods

32 lb.
20 lbs
17 lbs
7 lbs
35 lbs
17 lbs
8.5 lbs
8.5 lbs
40 lbs
5.25 lbs
40 lbs
100 lbs
46 lbs
12 lbs
4 lbs
0.5 lb.

Tahini (15 oz cans)

Almond Butter (lb.)
Peanut butter (lb.)
Miso paste (lbs)
Orange Juice (gallon)
Honey (lbs)
Jam (lbs)
Almonds (lbs)
Hazelnuts (lbs)
Chickpeas (lbs)
Cashews (lbs)
Raisins (lbs)
Sugar in the raw (32 oz container)
Sea Salt (lbs)
Olive Oil (gallon)
Balsamic (gallon)
Mustard (105 oz tub)
Dairy
Sharp cheddar cheese (lbs)

14 ea.
5 lbs
5 lbs
1 lb.
1 gallon
7 lbs
3 lbs
10 lbs
3 lbs
45 lbs
5 lbs
6.5 lbs
2 ea.
6 lbs
2 gallon
1 gallon
1 ea.

10 lbs
16

Ricotta (15 oz containers)

Eggs (Dozen)
Greek Yogurt (lbs)
Straus Butter (lbs)
Meat/Protein

11 ea.
12 dz
11 lbs
20 lbs

Ham (lbs)
Chicken breast (lbs)
Firm tofu (lbs)
Tuna (lbs)
Frozen
Edamame (2.5 lb. bag)

Start Up Budget

Budget Item
Lease (monthly)
Utilities
Gas*
Electric*
Water
Garbage
Internet/Phone
Permits
CA Food Permit
Food Safety Management Training
Health Dept. License
CA Business Registration
Supplies
Cleaning Supplies
Square Register incl. iPad Mini
Office Supplies
Furniture
Community Tables (2)
Round tables (8)
Chairs (35)
Wall Benches (1)
Custom Wall shelving (3)
Ikea Cabinetry
Bus Table (1)
Cafe Ware
Mugs and Saucers; 12 oz & 16 oz

5 lbs
36 lbs
36 lbs
18 lbs

6 ea.

Estimated Cost
$5,600

$351
$1,991
$165
$150.54
$129.90

$340
$113
$1,192
$91

$1,650
$785
$750

$3,000
$205.60
$1,388.80
$975
$1,200
$1,752
$319

$532.50
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Small Plates
291.8
Compostable coffee cups - 12 & 16 oz
$481
Coffee Sleeves
53.45
Napkins
134.45
Compostable cutlery (spoons, knives,
forks)
$257.85
Food Cost (2 items, 1 week supply)

Farro Grain Bowl

Farro (12 lb.)
$25.08
Salt (6 lb.)**
$11.40
Kale (12 lbs, AP)
$87.50
Olive oil (1 gallon)**
$43.258
Cage Free Egg (6 dozen)
$51.32
Straus Butter (20 lb.)**
$165.25
Avocado (10.5 lb.)
$45
Scallions (5.25 lbs)
$35.70
Peanut Butter, Banana, Honey Toast

Sourdough Loaves (10 loaves)
$70
Peanut Butter (5 lbs)
$33
Banana (8.33 lb.)
$10.80
Honey (7 lbs)
$25.96
Equipment

Commercial Refrigerator (1)
$3,989
Espresso Machine (1)
$13,500
Coffee Grinder
$832
Ice Machine (1)
$1892
Range (1)
$4,500
Freezer (1)
$3,617
Toasters (6-8)
$2,720
Commercial Dishwasher (1)
$3,700
Preparation Table (2)
$324
3 compartment sink (1)
$667
Total:
$60,115


*Based on ConEdison Commercial Energy Calculator
**These items will be used for more than just these menu items and for longer than 1 week.

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