Farm-to-Table Brunch

1. Value Proposition • Digital side (Whop): • Weekly seasonal brunch menus curated by chefs. • Subscription membership for recipes, cooking guides, and live cooking sessions. • Priority access to event tickets and seasonal brunch pop-ups. • Physical side (Brick-and-Mortar): • A physical brunch club café or rotating pop-up in local markets. • Members can redeem perks (discounts, early reservations, free tastings). • Seasonal farm-to-table menu changing monthly.

2. Revenue Streams • Recurring Digital Subscription (Whop): • $15–$25/month for weekly menus, exclusive recipes, and online content. • Brick-and-Mortar Revenue: • Walk-in sales (brunch dishes, beverages). • Exclusive member-only brunch events. • Hybrid Revenue: • Meal kits shipped locally (ingredients + recipe cards). • Merch (aprons, coffee mugs, brunch-themed items).

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3. Customer Segments • Urban professionals looking for unique weekend brunches. • Foodies who enjoy seasonal, fresh, and farm-to-table concepts. • Health-conscious eaters seeking locally sourced menus. • Online subscribers nationwide (for recipes + meal kits).

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4. Marketing Strategy • Digital: • Instagram, TikTok, YouTube shorts with seasonal brunch prep. • Influencer partnerships (food bloggers). • Referral program on Whop (bring a friend, get a free brunch). • Local/Offline: • Collaborate with local farms. • Weekend brunch pop-ups at farmer’s markets. • Seasonal events (pumpkin brunch in fall, berry brunch in spring).