Specialty Broth\/Stock Delivery Service

BUSINESS PLAN

Premium Frozen Broth & Stock Delivery Service

1. EXECUTIVE SUMMARY

Business Name: Bone Broth Bliss (pseudo name)

What We Do: We deliver premium, nutrient-dense frozen bone broths and vegetable stocks directly to health-conscious customers' doors.

Why This Business: Perfect side business - batch cooking on weekends, minimal daily time commitment, growing health trend, and scalable delivery model that works around your day job schedule.

Target Customer: Health-conscious individuals aged 25-55 who value nutrition but lack time to make quality broths themselves - busy professionals, fitness enthusiasts, and wellness-focused families.

Key Advantage: Handcrafted, small-batch broths using high-quality ingredients with convenient frozen delivery, offering restaurant-quality nutrition at home.

Income Potential: $2,000-$8,000+ monthly within 6-12 months

2. THE OPPORTUNITY

Problem You're Solving:

• Quality bone broth takes 12-24 hours to make properly

• Store-bought versions are expensive and often lack nutrients

• Health-conscious people want convenient access to real, traditional broths

• Busy lifestyles make homemade broth preparation impractical

Why Now:

• Bone broth market growing 15%+ annually

• Increased focus on gut health and immune support

• More people cooking at home post-pandemic

• Rising interest in traditional/ancestral nutrition

Your Unique Angle:

• Small-batch, artisanal quality vs. mass production

• Frozen delivery maintains nutrients better than shelf-stable

• Customizable flavors and dietary restrictions

• Local sourcing story and transparency

3. YOUR SERVICE/PRODUCT

What You're Offering:

• Bone Broths: Beef, chicken, turkey, lamb (24-hour slow-simmered)

• Vegetable Stocks: Mushroom, roasted vegetable, herb blends

• Specialty Blends: Turmeric-ginger, garlic-herb, spicy variants

• Sizes: 16oz and 32oz frozen containers

Core Features:

• Grass-fed/pasture-raised bones when possible

• No artificial additives or preservatives

• Frozen within hours of completion

• Detailed ingredient sourcing information

• Custom dietary accommodations (keto, paleo, etc.)

Simple Pricing:

• 16oz containers: $12-15 each

• 32oz containers: $20-25 each

• Monthly subscription boxes: 10% discount

• Bulk orders (6+): 15% discount

4. TARGET MARKET & COMPETITION

Ideal Customers:

• Primary: Health-conscious professionals (25-45) earning $50k+

• Secondary: Fitness enthusiasts and athletes

• Tertiary: Families with dietary restrictions or health concerns

• Niche: People recovering from illness seeking nutrient-dense foods

Where to Find Them:

• Local farmers markets and health food stores

• Crossfit gyms and wellness centers

• Social media (Instagram, Facebook health groups)

• Neighborhood apps (Nextdoor)

• Corporate wellness programs

Local/Online Competition:

• Grocery store broths (lower quality, mass-produced)

• National brands like Bonafide, Kettle & Fire (higher prices)

• Local soup shops (limited variety, not frozen)

• Meal prep services (broths as add-ons only)

Your Edge:

• Personal, local connection vs. big brands

• Fresher than shipped national brands

• More affordable than restaurant/cafe broths

• Customizable to customer preferences

5. BUSINESS MODEL & PRICING

How You Make Money:

• Direct Sales: Individual orders (70% of revenue)

• Subscriptions: Monthly/bi-weekly deliveries (25% of revenue)

• Wholesale: Local cafes, gyms, health stores (5% of revenue)

Pricing Strategy:

• Premium pricing (15-20% above grocery store, 30% below luxury brands)

• Cost of goods: $4-6 per 16oz container

• Gross margin: 60-70%

Startup Costs: (Under $1,000)

• Large stock pots and slow cookers: $200

• Freezer containers and labels: $150

• Ingredients for first batches: $200

• Business license and permits: $100

• Insulated delivery bags: $100

• Website/ordering system: $150

• Marketing materials: $100

Ongoing Costs:

• Ingredients: $300-600/month

• Packaging: $100-200/month

• Gas/delivery costs: $50-100/month

• Storage (freezer space): $50-100/month

6. GETTING STARTED PLAN

First 30 Days:

• Week 1: Get permits, set up basic website/ordering system

• Week 2: Source ingredients, test recipes, create first batch

• Week 3: Package and photograph products, set up social media

• Week 4: Launch with friends/family, gather feedback, refine process

Marketing Approach:

• Social Media: Instagram food photos, health benefits content

• Local Sampling: Farmers markets, gym partnerships

• Word of Mouth: Friends, coworkers, neighborhood groups

• Content Marketing: Blog about bone broth benefits and recipes

• Referral Program: Discount for customer referrals

Time Commitment:

• Batch Cooking Days: 6-8 hours (weekends)

• Daily Operations: 30-60 minutes (orders, customer service)

• Delivery Days: 2-4 hours (1-2 times per week)

• Total Weekly: 10-15 hours

Tools & Resources:

• Large capacity slow cookers or stock pots

• Freezer space (chest freezer recommended)

• Food-safe containers and labels

• Simple website (Squarespace, Wix) with ordering system

• Insulated delivery bags

• Food thermometer and pH strips

7. FINANCIAL PROJECTIONS (REALISTIC)

Monthly Goals:

Month 1-3: (Building Phase)

• Orders: 30-50 per month

• Revenue: $500-1,200

• Net Profit: $200-600

Month 4-6: (Growth Phase)

• Orders: 75-150 per month

• Revenue: $1,500-3,500

• Net Profit: $800-2,000

Month 7-12: (Stabilization)

• Orders: 150-300 per month

• Revenue: $3,000-7,000

• Net Profit: $1,800-4,500

Break-even Analysis: Month 2-3 (covering all costs)

Profit Potential: $2,000-5,000+ monthly profit by month 6-12

8. ACTION TIMELINE

Week 1-2: (Foundation)

• Apply for business license and food handler's permit

• Research local regulations for home food business

• Set up basic website with ordering capability

• Source quality ingredient suppliers

• Create first test batches and refine recipes

Week 3-4: (Launch Preparation)

• Finalize packaging and labeling system

• Create social media accounts and content

• Take professional product photos

• Build initial customer list (friends, family, coworkers)

• Plan first delivery routes

Month 2-3: (Market Testing)

• Launch with soft opening to initial customers

• Gather feedback and refine products/processes

• Begin regular social media posting

• Attend local farmers market or health fair

• Establish wholesale relationships with 1-2 local businesses

Month 4-6: (Scaling Up)

• Launch subscription service

• Expand delivery area

• Add new flavors based on customer feedback

• Implement referral program

• Consider hiring help for busy periods

9. RISK MANAGEMENT

Potential Challenges:

• Food Safety Regulations: Complex local health department rules

• Seasonal Demand: Lower sales in summer months

• Ingredient Cost Fluctuations: Bone and vegetable price changes

• Competition: Established brands or new local competitors

• Time Management: Balancing with day job demands

Solutions:

• Work with local SCORE mentor familiar with food businesses

• Develop seasonal flavors and cold soups for summer

• Build relationships with multiple suppliers for price stability

• Focus on personal service and local community connection

• Batch production and efficient systems to minimize daily time

Exit Strategy:

• Sell customer list and recipes to local competitor

• Transition to wholesale-only model requiring less time

• Scale back to subscription customers only

• Complete shutdown with 30-day notice to customers

10. SUCCESS METRICS

Key Indicators:

• Customer Retention: 70%+ monthly retention rate

• Order Frequency: Average 2-3 orders per customer per month

• Profit Margin: Maintain 60%+ gross margin

• Customer Satisfaction: 4.5+ star average reviews

• Referral Rate: 20%+ of new customers from referrals

Monthly Goals:

• Month 1: 25 customers, 30 orders

• Month 3: 50 customers, 75 orders

• Month 6: 100 customers, 200 orders

• Month 12: 200+ customers, 400+ orders

When to Scale:

• Consistently hitting 150+ orders per month

• Waiting list of potential customers

• Requests from multiple wholesale accounts

• Unable to fulfill demand with current capacity

• Ready to reduce day job hours or transition to full-time

Next Steps: Start with Week 1 tasks and remember - this business grows through quality and word-of-mouth. Focus on making exceptional broths and providing excellent customer service. Your day job provides financial security while you build this gradually and sustainably!