Gustavo pitch finale

1. Smart B2B Ordering with Taste

2. F&B AS WE KNOW IT
SUPPLIERS
Quality
Traceability
Food Consciousness
HoReCa
#foodporn
Social Media
Food Culture
Transparency

3. Broken communication channels
Waste of
Time & Resources
Suppliers HoReCa
Inefficient
order taking
process
Difficult
access to market
Complexity
in portfolio
management
Limited view
of the available
offer
Disaggregated
order and admin
tool Delivery
errors
PROBLEM

4. Smart ordering &
reordering system
Aggregated
payments
Admin docs in cloud
and protected
payments solutions
Your existing supply
network in one place
Data analytics
tools
Direct Connection
to wide F&B
product offer
SOLUTION

5. “Gustavo is a digital platform focused on
streamlining the relationship between
Suppliers and HoReCa”

6. 25% avg
food-cost
=
€140bn
and in Europe…
HoReCa
revenue
F&B Supply value
(Total Available Market)
Source: FIPE 2017 Annual Report on Restaurant business – based on Istat data
Forbes: B2B e-commerce trends to take notice of in 2018
€80bn
25% avg
food-cost
=
€20bn
FY17 in Italy…
€8.4 bn
growing…
€58.8 bn
growing…
€561bn
MARKET
B2B
Digital trend
(Addressable
Market)

7. Power of
Made in Italy
Focus on
high-quality
Fragmented market
Generational change
WHY NOW?

8. YES
54.5%
More than half of HoReCa are interested
in introducing Gustavo into their business
YES
92.3%
All Suppliers are interested in using a digital platform, like
Gustavo, to improve the communication process with their
HoReCa clients
12.5% Medium Company
(<250 employees)
25% Big Company
(>250 employees)
31.3% Microenterprise
(<10 employees)
31.3% Small Company
(<50 employees)
VALIDATION

9. HoReCa
PREMIUM ACCOUNT
€6,99/month
SUPPLIER
MODULAR SUBSCRIPTION
on existing supply relationships
€4,99/month
6%
Ave. Commission
On new transactions
BUSINESS MODEL
Data AnalyticsData Analytics

10. Supply management
1 2
3 4
1
2
3
4
Limited Marketplace Offer,
No/Limited B2B Supply
Management Tools
Wide Marketplace Offer,
No/Limited B2B Supply
Management Tools
No Marketplace Offer,
Digital B2B Supply Management
Tools
Wide Marketplace Offer, Digital
B2B Supply Management Tools
COMPETITORS

11. MILESTONE 3:
Participation at
UniVenture
2021
MILESTONE 2:
Market search
and first tests
MILESTONE 1:
Idea and
company
creation
MILESTONE 4:
Beta version of
the platform LIVE
MILESTONE 5:
Development of
Version 2.0
MILESTONE 6:
Double-sided
approach and intro
of Premium
Accounts
MILESTONE 7:
Expansion into
main Italian cities
& new
algorithm- based
features
MILESTONE 8:
Test logistic hub
services and
preparing to enter
the EU market
2016 2018
ROADMAP

12. > 2m
HoReCa
> 329k
HoReCa
MARKETING
STRATEGY

13. Digital Marketing
campaign
Face-to-face
Bi-sided approach
Face-to-face
One-sided approach Fairs & Events
Cross-Referral
Engine
Institutional
partnerships
Community &
word of mouth
MARKETING STRATEGY

14. FINANCIAL PROJECTIONS
24K
144K
241K
98K
395K
980K
2,5K 34K
80K
YEAR 1 YEAR 2 YEAR 3
Subscription Suppliers Commission Transactions 6%
Horeca Premium Fee
362
806
1356
2418
3024
4030
1236
2740
5378
8222
10321 13702
1HY1 2HY1 1HY2 2HY2 1HY3 2HY3
USERS GROWTH
Suppliers Horeca
About 2400 ACTIVE Suppliers
to reach the Break Even Point
in Q1 of Year 3
REVENUES BY STREAM

15. 1.05 M
Pre-Money
Valuation
330 K
Funding
Request
▪ Build Sales/commercial force
▪ Promotional and marketing effort
Market development
▪ Continuous IT platform
development
▪ Customer care / Back-office team
Product development23%
equity

16. Andrea
Brignoli
CEO
Cofounder
Jacopo
Nairoukh
CTO
Cofounder
Andrea
Battistella
Chef
Sandra
Tasca
Restaurant
Owner
F&B Consultant
Emanuele
Sucato
Business
Process
Claudio
Chinnici
Marketing
Expert
Cecilia
Raimondo
Gustavo’s Univenture
Team
Lucrezia
Bovina
Francesco
Di Pace
Tina
Latronico
Antonella
Cozzolino

18. Andrea Brignoli
andrea.brignoli@gmail.com
+39 328 2125660
Jacopo Nairoukh
jacopo.nairoukh@gmail.com
+39 340 8216949
info@gustavob2b.com
“gli chef del futuro saranno impegnati e tecnologici”
Massimo Bottura (3-Michelin star Chef)
1st in the world’s 50 best restaurants 2016 and 2018
2nd in the world’s 50 best restaurants 2017
Q&A