 Hello, everyone. I'm Joe Keen, and I give you T-cap fiesta. We have this dream, this dream where we go after our passion. You hear about it, you read about it, you see it on the TV, it's possible. We decided to work hard on our passion and to see where we crossed the line. And here is where we came up. Meatball machine. Swedish made meatball with a cream authentic sauce. It's too good to be true. Why not top it off with some caramelized salmon? Salad and salsa. We're talking spicy grilled salmon with a homemade salad ingredient such as avocado, mangoes. And why not some honey in there? Top it off with a little yogurt. Oh, no. Oh, there's that one. There's that one. Ravishing reindeer. Ravishing reindeer meat with a homemade spicy tomato sauce. You simply can't miss. These three tacos give you a snapshot of our menu as a Swedish-Mexican fusion food truck right here in Minneapolis. We are what Justin Bieber was six years ago. The next big thing. Management team is comprised of myself, Joe Keen, and my friend Andres, who unfortunately couldn't be here today, because he's playing Nationals in Chicago in tennis. We met three years ago here at the Staples for the both-planet tennis team. We love tacos. Try new things. Did I mention tacos? We're dedicated and passionate, work hard, and create new life-changing menus to add to our recipes. Myself, I'm from Staples, Sweden, and Andres is from Cancun, Mexico. We're both curious, outgoing, and friendly personalities interested in the service industry. We all found what we want to do, and we're going to do it. There's currently, no, food trucks are more than just a luxury. They're quickly becoming one of the fastest-growing, most flexible, small-distance opportunities for entrepreneurs in the U.S. It's an industry that's competitive, but quickly growing and rewarding. It's our job to bring something new to the table in this ever-famous, ever-changing food culture. It means something new to the table or sidewalk in this case. This industry has seen an incredible revenue increase the last five years with an annual rate of 12.4%. Last year, there were more than 4,000 food trucks in the U.S. with an average revenue stream of $290,000. It's pretty good. It's something that we want to be a part of. Our target market are young people with a desire for change. The global station and the world's doorsteps, everyone's curious about what's up there. We provide you a convenient way and show you a piece of that history. Our target market, they think about how much food they get for their dollar, they like to try new things, and of course, they can't stay out of their phones. They're always on social media. We see a ubiquitous group that we want to invite to think of the U.S. There's currently 90 operational food trucks in Minneapolis, which of none resembles one of Swedish-Mexican fusion cuisine we like. There is, however, other challenges and advantages a food truck can face. Advantages such as, innovated, ability to innovate and cater. It's cheap, mobile. However, it has downsides as well, such as small working space, hardwood legislation, hard-to-find parking that's legal, and believe it or not, tough to find your customers, even though you can drive actually. And of course, your food truck is going to break down. The restaurant can't get a flat tire. We are nonetheless not worried. With a lot of research done in the industry, we believe that we are comfortable in uncomfortable situations. And also, with membership in the Minnesota Food Truck Association, we're confident that we'll find the answers to see and receive the help when needed. We will continuously work to introduce, and now connect, and develop offers on social media, anything to get our name up. We will have a great website, Snapchat, Pinterest, Instagram, YouTube, Facebook, and of course, you can find us on YouTube. We really believe in creating a boss-about-our-business prior to launching it, so everyone knows who we're coming. Our idea is to sell our first revenue before even selling the first product. We will do this by having discounts and gift cards on existing social media platforms. Since the target market are young people, we will strategically place ourselves outside of nightlife hotspots, waiting for people to head home, hopefully, with a future talk on it. In the winter times, our operations will change substantially. It's imperative for our customers to have easy access, so we'll have more or less a constant location. We'll also cater more, go to more events, and partner up with local businesses, any home to find our customers. Financials. With a very conservative outlook on this, we would need around $100,000 to get everything up and running. $90,000 for the food truck itself, the equipment, inventory, things you name it, will cost us $10,000 for cash on hand for the first year. We will go in with $5,000 on this ourselves as a down payment, and as an investment for the future. If we would have 50 customers every day, five days a week, buying food from us, and 25 people buying beverages five days a week from us, our breaking point with a 7% gross profit margin is surely up to one year. And with all our different approaches to reach our customers, we believe that we will understand the market and see what makes money. What does that mean? We're going to make this profitable. Our current status. We've done a lot of research regarding the industry, but if you never know too much of a breakthrough, so that's what we're going to continue to be. We'll also reach out to a successful restruct owner, Rick Webb at Minneapolis of Liechtenstein, Chovella, two professional chefs from Sweden, two professional chefs from Mexico, and also a local food truck owner, Paul Essison from the audience. Thank you. Our goal is to open a restaurant, a new place with a new style of food and an atmosphere as mixed as our tacos. Imagine, Swedish and Mexican art, furniture, music, design anything to make the sense of two worlds coming together into one new culture. One new culture. We want all of you to be a part of it. After that, we aim to hit the global market, extend our restaurants all over the world. This will be an adventure where we will share it, where we know best. We believe that this new culture of cuisine is the start of something big, something that will consider us as pioneers in the role of fusion and fun cooking. We want to intrigue people to go outside of their comfort zone, just like we do. This is our new food truck that will give a new uplifting vibe to your neighborhood and a menu that you won't see anywhere else. Welcome. What taco is your taco? So many businesses like this successfully start on a super strong core that's very, very small. Why would you start in Minneapolis versus starting in some way small that you could then build from if you considered that? Good question. No, we want to live in Ampli City, and we thought of getting right into it in Minneapolis. They know the big enough customer base, Francine Peter. I like the idea of Santa Lucia making a squad of a big. I am curious having tested this food. We have had a focus trip of our friends trying out our free existing tacos, and feedback was good. The meatball machines that are 8 out of 10, the reigning ones that are 8 out of 10, and the salmon that are 9. I was curious about reindeer, because the US population kind of tries away from reindeer right now. Right now. I have found a street from a pizza place that fusion Neapolitan Korean food, and I swear it never worked, and now I can't find parking on my street at all. I think it's a great idea, and I'm looking forward to eating on the tacos. Just as a side note, I think the numbers are off. So I think that working with the guidance folks, not only on, I don't think you need that, I think you need to be looking at financing the downstream and having far more cash on hand, but I think that the gross margin seems really high, just from having the fit of these, and so I think that there needs to be work on the numbers, but I look forward to finding out where the first location is. Thank you.