ICrew USA, Inc. | Application Preview
ICrew USA, Inc. is seeking government grants for several critical purposes that will support their business growth. The proposed funding will be used for acquiring a refrigerated van (with branding), hiring a sales representative and a driver, marketing initiatives, purchasing induction burners, renting a walk-in cooler, creating custom packaging, expanding their product line, and engaging a co-packing service for their initial product.
The business plan includes launching with two out of three planned SKUs—classic and spicy chimichurri—targeting local stores in New York City like Whole Foods and Key Foods, in addition to selling in bulk to restaurants and hotels. They intend to operate by dedicating three days to sales, three to production, and one for rest. The founder, who has extensive culinary experience, aims to eventually open a unique restaurant-retail-grocery hybrid inspired by Eataly.
The justification for funding approval revolves around the challenges of the retail market compared to the manufacturing and distribution sectors. The founder emphasizes the importance of personal engagement in selling their products, believing that success relies on actively connecting with potential customers. They also highlight a gap in the market: most chimichurri sauces are shelf-stable and cooked, whereas their product will feature fresh and authentic flavors, setting it apart from competitors like Haven's Kitchen and Axel Chimichurri. The long-term vision is to take this fresh chimichurri product nationwide, accompanied by plans for future projects, such as a line of aioli sauces.
Overall, the funding is seen as essential for overcoming initial financial constraints and enabling the business's ambitious growth plans.
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General Information
Business Registration Number: 853180432
Location: Little Neck, NY, United States
Length of Operation: 1
Number of Employees:
Annual Gross Income:
Annual Gross Expense:
Open to Loans: YES
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Funding Usage
- Lease to own small refrigerated van (wraping it my logo) - Hiring 1 sales and 1 driver - Marketing - Induction burners - Rent a walk-in cooler - Custom Packaging (since glass jars are so expensive) - Expanding my product line - Taking my first product to an co-packer
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Business Plan
I have three sku's ready to go on the market (classic, spicy, and verde) But, only going to start off with two. My wife and I plan on hitting 10 stores a day. 3 days sales, 3 days production, and 1 days rest. Whole Foods, Key Foods, Food Bazar, North Shore Farms, and all the thousands of corner/deli stores out in NYC. We're also going to sell bulk to restaurants and hotels. Our goal is to get this started in our kitchen and pass it over to a co-packer when volume grows. Also, hire a driver and salesmen. Then work on my next project. Aioli. My long-term goal is to take this product nationwide. In the retail business, no customers no business. But, in the manufacturer/distribution business you have the ability to go out and sell. You beg, you smile, you cry, you make friends, you force, you sing to sell that wonderful product of yours. You do whatever is needed in order to make that sale. Out in the grocery world, the manufacturer is king. If one product goes well on the market and it goes nationwide. Then you've made it. Since I've been a chef for over 15 years my dream is to open a small Eataly (https://www.eataly.com/us_en/). Restaurant/retail/grocery. I've worked in top kitchens in NYC. From 1,2, and 3 Michelin star restaurants to many high-end Italian restaurants. Pasta is my world/passion and the store will be pasta heavy. I have so many ideas that I want to execute but don't have the funds like 99.9% chefs out there.
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Self Identified Competition
Haven's Kitchen Chimichurri Axel Chimichurri Elvio's Chimichurri Order these three chimichurri's on Amazon and you'll know why I made my own to sell. 99% of chimichurri on the market are shelf-stable and have been cooked. The authentic sauce is fresh which makes my product different. Also, it's going to a challenge producing this into the mass. Something I need to figure out.
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