 Have you ever been to an event where the food comes out too cold or not cooked to order? Well, a meat cannery can have a solution. With fondue, everything is cooked exactly how you want it and it won't get cold because you're the one cooking it right at your table with use of portable stove tops. This gives our customers more fun and interactive way to experience their food. A quick hit. A quick history. Fondue is a mixture of French, Swiss, and Italian influences. It gained popularity in the U.S. in the 1960s and kind of died down towards the end of the 1970s. So, hopefully some of our Hardian's members have memories of making fondue dark foods and going to fondue parties. And they all should know some of the hassles of the food preparation in addition to most households only have enough money to buy one fondue pot or only see the logic of buying one fondue pot. We don't have the option of enjoying all courses but one. Well, we make this experience easy. We started the event by showing up to the event location a few hours early for food prep and set up. There's going to be one fondue pot for every two people at the event. And the fondue pot itself has a removable bowl on the inside so that our staff can easily and swiftly move through the course process. We make this four course fondue experience simple, safe, and worry-free for the customers. Our target market is between the ages of 25 and 60. We wish to serve the upper to middle-class populations of the Minneapolis-Saint Paul area. We'll also really be focusing in on the wedding industry, marketing within bridal boutiques, magazines with event planners, and also by participating in bridal shows. I'm now going to hand out a manage of the judges so they can look at what a meet has to offer. Here are customers' different packages which may include salads, cheese appetizers, main courses, and chocolate desserts. On this menu we have also included lactose-free and gluten-free options, along with making sure that everything is organic. Through industry research we found that these are major trends that should not go unnoticed. Continuing on that note, about 80% of consumers now look for locally grown organic ingredients to aid them in their healthy lifestyles. So along with giving consumers the food they want, we want them to have a fun, interactive experience that they won't forget. Our marketing campaign is to have the customers leap happy. This is important to us in order to build relationships and a repeat customer base. The relationship we will now will help our future success in opening a restaurant. The main purpose of a meet catering is to raise initial funds for this restaurant and just to test and see if fondue would make a viable business before we do decide to expand. A quick recap. We plan on starting in the catering industry to practice our recipes and build a loyal customer base in the Minneapolis Twin Cities area. We use that revenue to build a brick-and-mortar store in the same area so we can serve all income levels. Overall, we believe we can give consumers a fun, interactive experience at their catered event that they won't soon forget. You're sure to have fondue memories with friends and family at a meet. Thank you for coming to our presentation and for your consideration with this competition. We're now moving on to other questions. Can you expand a little bit more on your thoughts about marketing, getting the word out, especially in a big market like Minneapolis, St. Paul? Sure. I mean, I think a lot of it comes from just like people telling each other like word of mouth, but I mean, we're going to have a website and like social networking, which is free. And like within the bridal boutiques, we're going to have like flyers and everything and then we're going to try to work with event planners to see if they'll like help us and we can like kind of pair up into like well, they'll... What am I trying to say? They're going to kind of recommend us and then we'll recommend them as well. In addition to, we plan on contacting the start review and having an article in the newspaper about our services. So I'm intrigued by your idea. I'm a little bit curious about your financing and usually this sort of business is a bootstrap business and I'm a little bit concerned about your plans for investors and venture capital. Why? Like what is your concern? Why would you go that route? No, that would be for more of like the restaurant once we do go on because that's going to take like a million dollars to start up a restaurant. But for the catering part, we're going to just pitch in our own money and go from there. Yeah. In addition to, there's very little competition for fondue related restaurants in catering but has anybody heard of the melting pot in Twin Cities? Yeah. It's a very high end popular restaurant. It's franchised and it's quite popular throughout the United States. They have restaurants throughout the East Coast but that's primarily the only fondue related competition. Yes. Any more questions? Mentor and Professor Marta for giving us guidance and aid throughout this project this semester. Thank you.