Developer of projects in the gastronomic and gastrotech field.
We strive for each team member to do something they are passionate about and feel comfortable doing. Our team grows exponentially alongside the project. Soon, we will be opening stores, cafés, cooking schools, and much more.
To estimate the Total Addressable Market (TAM), Serviceable Available Market (SAM), and Serviceable Obtainable Market (SOM) for a premium catering and food delivery business in Mexico:
TAM (Total Addressable Market):
- Global premium food market: $100 billion.
- Mexico's share: 2%.
- TAM in Mexico: $2 billion.
SAM (Serviceable Available Market):
- Focus on high-income urban areas (e.g., Mexico City, Monterrey, Guadalajara).
- These cities represent 50% of the premium market.
- SAM: $1 billion.
SOM (Serviceable Obtainable Market):
- Considering competition and business capacity.
- Target to capture 5% of SAM in the first year.
- SOM: $50 million.
Example Summary:
- TAM: $2 billion.
- SAM: $1 billion.
- SOM: $50 million.
Data Sources:
- INEGI for demographic and economic data.
- Euromonitor, Statista for market reports.
- Industry associations for trends and statistics.
The growing demand for catering services shows us how to develop the service for external clients. We are currently developing stores, delivery, and our Becker Bakes coffee shop model, initially for XY Booster employees, with plans to expand to the external market within months.
We are working together with an outsourcing partner to generate appropriate financial statements and controls.
We are currently laying the basic foundations to enable steady growth, including the adaptation of kitchens and consumption centers, as well as the implementation of new concepts.
In a fast-paced world, The Lab Kitchen invites us to take a moment to reflect on current consumption practices, which are not always the most suitable. We aim to make the best use of received products and reduce waste. Understanding that an imperfect vegetable does not affect the taste of a dish and that overflowing displays, much of which will end up in the trash, are unnecessary.
We provide information about the origin of the product and, when possible, connect the consumer with the producer. We want people to understand the hours of effort and dedication, the care in production, and the value of organic products. In essence, valuing and appreciating what is brought to the table, something not always accessible in our fast-paced lives.
With the help of technology, The Lab Kitchen simplifies this information so we can grow as not just a foodie community, but as human beings sharing one world.
In a fast-paced world, The Lab Kitchen invites us to take a moment to reflect on current consumption practices, which are not always the most suitable. We aim to make the best use of received products and reduce waste. Understanding that an imperfect vegetable does not affect the taste of a dish and that overflowing displays, much of which will end up in the trash, are unnecessary.
We provide information about the origin of the product and, when possible, connect the consumer with the producer. We want people to understand the hours of effort and dedication, the care in production, and the value of organic products. In essence, valuing and appreciating what is brought to the table, something not always accessible in our fast-paced lives.
The Lab Kitchen is committed to simplifying this information so we can grow as not just a foodie community, but as human beings sharing one world.
There has never been a better time in history where consumers are more connected. Through this network of contacts, we can showcase those passionate about taking quality a step further. By creating a Foodie community, we learn from each other and share this knowledge. A virtuous circle is created, inspiring both the cook and the target consumer.
With the correct information, waste is minimized as consumers know how to make the most of these carefully curated products and can schedule purchases through an App, facilitating the distribution line. Additionally, we know what works and what doesn't, thanks to the feedback generated by the community itself.
In a globalized world, the importance of working with regional and seasonal products is often overlooked. Seeking local and quality suppliers improves results and prevents resource wastage. Through a collective, we directly connect the producer with the consumer, reducing waste and enhancing the experience. Local seasonal products = unbeatable dishes.
We minimize waste by connecting with producers and providing information on optimal product use. With technology, we create an accessible network for everyone.
Services:
-Specialized Catering for B2B Offices: Easy management of food and beverages with personalized events.
-High-Quality Bakery and Pastry: Sourdough breads and properly portioned desserts.
-Delivery/Refill of selected products: Planned consumption that minimizes waste.
-Management of healthy cafeterias in corporates: Menus for those who don't have time to care for their diet.
-Gastronomic Experiences at the Origin: Awareness through visits to production sites.
-Cooking Courses B2B, B2C: Product usage, fun learning, and garden creation.
-Laboratory for MVP creation: Space to experiment and align business models with our vision.