Dinnertable aims to promote peer-to-peer green eating in a community-building environment. We plan to do this by creating an online and mobile platform that will allow chefs of all levels to host dinner parties where they can share their culinary identity and flavors with guests looking for a unique dining experience. Furthermore, we wish to challenge our chefs and educate our guests by providing locally sourced produce for cooking and consumption, respectively.

We have multiple potential profit points throughout our business model and have yet to select specific channels as our startup in the conceptual development phase. The first area is during the moments in which guests or chefs sign up for our service. We could charge both parties an initial signup fee and / or a periodic subscription plan, which would guarantee access to a set amount of dinner parties within that pay period. Another point of profitability would be through advertisements. Given the locavorism aspect of our service, our startup would be able to reach many guests and chefs that are not part of the movement. It would be a great opportunity for companies like supermarkets, farmer markets as well as companies that sell culinary tools to advertise through sponsorships or special promotions as they have a direct channel to our customers.

We would like to focus first on high quality chefs that want the opportunity to experiment and cook dishes they would not necessarily be able to cook in their restaurant. On top of that, we seek to attract two types of guests – both tourists and locals, with a focus given to the latter.