Idea Napkin No. 2

1. Having had past experience in developing a business, I understand the importance of thinking through every aspect and asking for outside help to ensure you didn't miss anything. Since growing up with both of my parents, as well as grandfathers, have diabetes, I have experience in how dietary restrictions play a role in people's day-to-day lives and have constantly thought of new ideas that would help improve the hardships these restrictions have caused. I want my business to be a place for people to come and have worries about what's in their food, and to just be able to enjoy their food and their company. My bakery will allow people with dietary needs to be able to not constantly be cooking for themselves and to finally partake in group activities. Many cultures around the world consider meal time the fundamental time for familial and friendship bonding. With this in mind, I hope to open my bakery with this as our mission to make such bonding time possible for all people, no matter what they can or can't eat.
2. I imagine a sign above the register in plain sight among entering my store reading the menu. The menu will be split in the sections: gluten-free, sugar-free and vegan. Behind the scenes, the kitchen will be run similarly to kosher-style kitchens. This means separation; separating the bowls and utensils for the gluten-free from the sugar-free, etc. Kosher-kicthens have two sets of everything, one for meat and one for dairy. I'll be applying this idea to how my kitchen would be separated depending on the dietary restrictions I have listed above. As for bringing in regular dishes for those that want to eat with their friends that have dietary restrictions, but do not themselves have these restrictions, I hope to include this in the same way. So rather than three sections, I would have four; four-sets of this for sets of that and four sections on our menu. Finally, in the serving process we would tie in all aspects of this "splitting of the foods" and serve each dietary restriction on different colored plates as to not get the foods confused outside of the kitchen. So if a group of three friends came to eat at my bakery, the customer with the gluten-free restriction would receive her blueberry muffin on a blue plate, the customer that was vegan would be handed her chocolate cookie on a yellow plate, and the customer that was sugar-free would receive a banana-walnut bread on a red plate.
3. My primary customers are people with diabetes, gluten allergies, or vegan lifestyles, or friends/family of these people. Truly my demographic would be any person of any age or any gender, as long as they have a little bit of a sweet tooth! I expect that most of my customers will have some amount of concern or awareness of the food they put into their body, even those that might not have prior to their visit to my bakery should at least have the smallest sliver of recognition for this after leaving my shop because of the how evident it is all over the shop. 
4. With quality of food and nutrition becoming a bigger a bigger fad, my customers will be intrigued by how my shop offers these qualities, as well as focuses on a diverse group of people and is not restricting to only those without dietary needs. As these dietary restrictions slowly become more and more popular as more people choose to follow these diets to maintain happier lifestyles, more people will be looking for bakeries just like mine. And it won't just be those that have made the change to these diets themselves, but family of friends of these people, too, as they want to all eat out together.
5. What sets my business apart is the lack of solo-bakeries in Gainesville (or at least around the UF campus). And what I mean by that is that there are little to no shops in this area that just serve baked goods, or at least an assortment of baked goods. There are some shops that are specialty bakeries and only serve one or two baked goods, or there are restaurants with a wide-variety of baked goods, but also serve primarily meals. Secondly, my shop will also be different in the fact that it will be one of the only shops that not only serves to those with dietary restrictions, but with a rather wide-variety of dietary restrictions rather than just one.

I think that these elements all together will allow for an undoubtedly successful bakery as it's so unique that there will be little competition, while also being completely possible with no real use of new technology (just new ideas). With such a broad opportune clientele, so much room to grow and expand, and such consideration into current social movements, this bakery should be covered in all the right places and not have any problem becoming popular.

There was so little negative feedback that there was very little to change, fortunately. The five points that I took away from people's feedback was that: 1) Many people have one of the dietary restrictions I listed (which means I should have a big clientele). 2) Many people were friends with or had family that had these restrictions, which expands my clientele, as I mentioned above, into people that aren't even affected by these restrictions 3) People thought it be great to bring close to the UF campus because nothing even similar to my bakery exists in that area 4) Many comments noted that they liked how personal this issue was to me in growing up with parents that had diabetes and 5) How I was going to keep these foods separated (which I then took into consideration and laid out a solution to in paragraph 2).