THE CHALLENGE
Innovative business model with a purpose : to improve health.
Attention to the concept: Weekly vegan menus with the advice of a nutritionist. We adapt the offer to meet the growing need for healthy-eating with a tendency towards plant-based diets, with the added bonus of professional advices on how to do it right.
The long-term goal is to make these kitchens replicable (and, why not, “franchising”) in any major city, to ensure the continuity of the philosophy and that the products are of the highest possible proximity and quality in all its branches.
WE DELIVER
Business plan creation, consumer study, brand strategy, brand design.
Here, a R&D of healthy vegan dishes was made, with seasonal fresh and quality products.
Operative: the client gets his personalized pack weekly at his home or office, with follow-up advices from the team’s nutritionist in an easy, agile and intuitive communication platform of their own.
THE RESULT WE ARE PROUD OF
A website as fun as responsive, with three types of very successful options under the heading “What’s Your Plan?”
- Vegan: for the strictest and most compassionate.
- Flexi: for those who chew on future changes.
- A tu gusto: for the eclectic and PH-neutral.
Don’t miss the additional intangible benefit of which we nailed it: “We don’t sell packaged food, we sell time in little boxes for you to achieve your goal”.
Support + differentiation: recipes from vegans to flexitarians with all the appearance of signature dishes by Eduard Vilella. After years of mother’s tupperware culture and home-delivered meals to get by, someone had to dare to put a gourmet dish in a food container, and it worked.
Recipes supervised by nutritionist Blanca Esteve, specialized in meal planning and “listening to tummies with doubts”.
