1. SenzaGlutine (G-Free-To-Go) Mobile Food Vendor Edwin Franco, Principle Owner/Operator Contact: 917-692-6320 www.senzaglutine.com

2. What is Gluten-Free? Gluten-free is more than just a diet or a fad, it’s a lifestyle choice. It’s a healthy alternative for people affected by food allergies and in need of meal options. Living gluten-free is a lifestyle choice which most businesses in New York have not capitalized on, until now. After being diagnosed with Celiac disease, the Francos took matters, and their health, into their own hands.

3. SenzaGlutine (G-Free-To-Go) Driven by passion and born out of pure necessity, SenzaGlutine is New York City’s first all-gluten-free food truck. Created by co-founders Edwin and Catherine Franco, SenzaGlutine (Without Gluten) will burst onto the oversaturated street vendor market in New York City and take the city by storm!

4. SenzaGlutine (G-Free-To-Go) Dissatisfied with the lack of gluten-free meal options in New York City restaurants, Chef Cat Franco recreated some of her favorite recipes using all gluten-free products (flour, pasta, etc.) and reintroduced her famous dishes to family and friends.

5. Marketing Strategy The Product Gourmet g-free meals for breakfast and lunch at affordable prices ranging between $4-8 for a complete Caribbean/Hispanic infused meal! Place Manhattan’s Upper East Side along York and 1st Avenues will be our target as food options are limited and gluten-free options are non-existent.

6. Marketing Strategy Promotion We will take advantage of Social Networking sites and establish our website, www.senzaglutine.comfor ordering and providing updates. Price A complete breakfast ranging between $4-5 and a hearty lunch around $7-8 is a steal in this city!

7. Competition We will be up against other food trucks and street vendors stationed near our target areas of New York City. SenzaGlutine will also have to compete with the cafés, specialty food shops and eateries which offer gourmet meals at similar prices.

8. Operating Procedures To operate a food service business in NYC, we must adhere to the following guidelines: Business License Food Handler’s Permit Signs Permit Fire Certificates

9. Operating Procedures Commissary Kitchen As a start-up and a mobile food vendor, it is crucial to have a steady location to prepared raw foods and avoid the threat of cross-contamination. Equipment The Wall Street Journal’s Small Business section recommends purchasing a second-hand truck for start-up food businesses.

10. Location, Location, Location! One of the biggest problems faced by mobile food vendors in New York City is location. Finding a legal spot to park your truck during hours of operation where you won’t be ticketed is a job all its own. Finding a location where you won’t be harassed by other vendors for space is even trickier.

11. Personnel Ed Franco – Co-owner / Business Manager Cat Franco – Co-owner / Chef Jay Franco – Web Design & Maintenance Jasmine Rodriguez – Customer Service Jonathan Rodriguez – Driver/Cook

12. Financial Projections

16. Let’s Go Gluten-Free!!!