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Clase Emprendimiento - Proyecto Final

Maison Plaisir is a bakery focused on providing gluten and lactose-free pastries to individuals with dietary restrictions, emphasizing pleasure, safety, and innovation. The gluten-free market is rapidly growing, with significant demand and a projected annual increase of 16-20%. The business aims to differentiate itself through quality products, a controlled baking environment, and a commitment to customer satisfaction.

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Juan Vela Villa
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10 views19 pages

Clase Emprendimiento - Proyecto Final

Maison Plaisir is a bakery focused on providing gluten and lactose-free pastries to individuals with dietary restrictions, emphasizing pleasure, safety, and innovation. The gluten-free market is rapidly growing, with significant demand and a projected annual increase of 16-20%. The business aims to differentiate itself through quality products, a controlled baking environment, and a commitment to customer satisfaction.

Uploaded by

Juan Vela Villa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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BUSINESS MODEL

MAISON PLAISIR
THE TEAM

Emma Schuldt Ava Zilkha Matthieu Souy Isabel Valle


STATISTICS :
LACTOSE
Who is lactose intolerant?

Northern Europeans South Indians


2 to 15 % 60 to 70 %

White Americans Latinos


6 to 22 % 50 to 80 %

Central Europeans Blacks


9 to 23 % 60 to 80 %

North Indians Native Americans


20 to 30 % 80 to 100 %

Asians
95 to 100 %
STATISTICS :
GLUTEN

- The gluten-free market is constantly growing

- +216% : evolution of the index of the number of requests from the Google search engine on the
term "gluten-free" Worldwide

- This market has reached 3 billion euros by 2020

- Between +16 and +20% increase per year

- In the United States, 60% of restaurant owners have integrated gluten-free into their menu
VALUE
PROPOSITION

Nowadays, an increasing number of people are deprived of the pleasure of


consuming pastries, bread, or sandwiches because of allergies and intolerances.

Our bakery provides individuals with certain dietary restrictions the ability to
enjoy gluten and lactose free pastries by baking our pastries in a 100% controlled
environment.

Our values : pleasure, safety and innovation


CUSTOMER
PROFILE

DEMOGRAPHIC BEHAVIORAL PSYCHOGRAPHIC GEOGRAPHIC

● Men/women ● High to medium ● Have certain dietary ● Developed countries


● From 25 to 60 years purchase frequency restrictions, health ● Live in city or
old and consumption concerns, or want to countryside
● Medium/high class habits avoid certain ● Live quite close to
● Families, couples, ● Bakery items are allergens the bakery
single person part of their daily ● Prioritizing a healthy ● Pass by the bakery
consumption diet on their daily route
● Regular customer of ● Want to enjoy
the bakery / bakery items
customer who ● Ready to put the
comes to the bakery price in quality
only a few times products
VALUE
PROPOSITION
01
PRODUCT
Lactose and gluten free
bakery

02 03
GAIN CREATOR PAIN RELIEVERS
Larger access to food for Stress of being sick
people with intolerances Deprived of pleasure
Well being, pleasure Feel delayed / put aside from
Safety other people
Feel taken into account in
society
CUSTOMER
PROFILE

CUSTOMER JOB GAINS PAINS


Find a bakery with gluten/lactose Larger/easier access to products Can’t consume bread & pastries
free products Well being, pleasure Risk of being sick
Make sure the products are really Safety Feel delayed, put aside from
without allergen Feel taken into account in society other people
Interact with the baker
KEY PARTNERS

SUPPLIERS CUSTOMERS COOKS


that produce and sell dairy that buy our products that will cook our products and
products to our company with will be at the basis of the
lactose and gluten free products production
and all other food raw materials

REGULATORY
EMPLOYEES
ENTITIES
that will sell our products and
Such as food inspector that will
generate a revenue
control hygiene and standards
KEY ACTIVITIES

MAKE BUY

- Produce bread and pastries - Marketing to make consumers


without allergens aware of our shop & attract them
= CREATE VALUE = CREATE VALUE

- Sell the products and reach - Buy non-allergenic products for the
objectives in terms of turnover production of bread/pastries
= CAPTURE VALUE = DELIVER VALUE

- Create a customer base and make


them become loyal
= CREATE VALUE
KEY RESOURCES

TANGIBLE INTANGIBLE HUMAN FINANCIAL


Kitchen materials, raw Reputation, customer Cook, sales persons, Partners, bank or investors
materials for food base, patented recipes for manager, owner
production, a shop (local) the company
to sell our products,
packagings
CHANNEL

Direct sale in store = B2C

In the future : opening of a


chain of bakeries in different
countries

● 1st shop : Milano


● 2nd shop : Paris
● 3rd shop : Mexico city
COST STRUCTURE

FIXED COSTS VARIABLE COSTS

Rent of the building Food : raw materials


Kitchen materials Packaging
Salaries of employees Commissions
Marketing campaign
Training of the cooks
Phone/ Internet
Electricity, water
Other administrative costs
STRATEGY

Existing product on a new


market
= Market development strategy
COMPETITIVE
ADVANTAGE

Competitive advantage =
differentiation on a broad market
- Quality & non-allergen
products
- Controlled environment
- Remove risks of being sick
- Patented recipes
NEW VALUE CURVE

ELIMINATE
We want to eliminate the
REDUCE idea that all gluten and
We want to reduce the price 04 lactose free products taste
to make the product more bad. We also want to
affordable for everyone eliminate the idea that
We also want to reduce risks bakery products are
of contamination unhealthy
NEW
01 VALUE
03
CURVE
RAISE
We want to raise the quality CREATE
and care that goes into We want to create a product
making our products safe and that can change lives. We
delicious. We will do this with 02 want to make affordable,
exceptional customer service healthy, and safe pastries
and attention to detail that can bring joy to people
all over our community
VALUE CURVE
BLUE OCEAN
STRATEGY

Blue ocean strategy = High margins and


high volume of production

Very low competition (depending of the


country) because this is a market that has
just emerged
THANK YOU FOR LISTENING !

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