CHALLENGE PART 1

๏ IN-STORE DESIGN

- Creating drawings / plans to show layout and design ideas for store

Creation of scale drawings that include ideas for redesign of space and store layout.

Emphasis should be on creating a space that is a living embodiment of hiSbe’s values and brings alive the 8 Everyday Choices in zones.

Strong consideration must be paid to use of low energy materials / lighting / zero waste, etc., and estimates of costings provided where possible.

- Design of branded, moveable kiosks (or “pods”)

The store will include a number of moveable pods that will serve as trading spaces for other business owners providing prepared food, and non-food items.

We need designs for two pods, one of approximately 2.5 metres x 3 metres that is fitted as a kitchen with preparation space, ovens, sink, refrigerator/freezer, storage etc, as well as serving area and till point. This may look something similar to the mobile kitchen stands found at food exhibitions etc.

The other pod need only be around half the size and should accomodate various shelving options, storage and till point. This pod can be an open “walk in” design.

Consideration needs to be paid to the position of pods within the store, connecting pods to electricity / gas / water sources, and ensuring adequate extraction and ventIlition for pods producing hot food.

Both pods should be in hiSbe branding but provide spaces for custom made boards that allow the businesses to feature their own branding etc. The overall effect should be of a brand “living within” the hiSbe branding and values.

hiSbe Food CIC at Good For Nothing: Brighton,

22-24th June 2012.

CHALLENGE PART 2

๏ COMMUNICATION

- Publicity, marketing and social media plans

Press releases explaining hiSbe, the store and how we’re unique. Identifying the most relevant outlets to provide PR information to locally and nationally.

Ideas on how best to use our existing social media platforms and web presence to better communicate our goals, the opening of the store and how people can get involved.

Other ways to tell the people of Brighton what’s coming and why it’s significant, prepare six month plan to take into account periods before, during and after store opening.

- Explore ways to use technology to give store a 21st Century feel

We’d like to explore ways to give the store a “21st Century” feel, by using technology relevant to our customers to add to the instore experience.

Ideas to now have included; digital posters, interactive information points, projected live twitter feeds, automated check outs, mobile applications, QR Code information etc., but we need to ensure that what is provided is relevant and useful and enhances the customer’s experience in a purposeful way.

- Show how we could tell the story of ethical food and true value of food

Ideas of how to bring alive the concept of “true value” of food in store.

This could include visual and interactive displays presenting information relating to portion size, nutritional content, product comparisons, provenance and supply chain information.

hiSbe Food CIC at Good For Nothing: Brighton,

22-24th June 2012.

CHALLENGE PART 3

๏ DEVELOPING PLANS WITH STAKEHOLDERS

- Plans to build meaningful collaboration with our customers

We want to find ways to make hiSbe stores relevant and bespoke for the city, area and community that they serve.

This could include product sourcing, pricing information, staff, instore events, community consultation, demonstration of where profits have been distributed locally etc.

The intention is also to give shoppers a sense of ownership and involvement in the store from the earliest stage possible - perhaps opportunities to assist in preparing the store for opening, local marketing, crowdfunding etc.

- Preparing business plans for investors and finding funding

Providing estimates and financial assumptions for the business plan, based on costs already known and building an idea of projected spend in store.

Ideas for crowdfunding camapigns locally and nationally, as well as identifying a range of grants and funding / investment and preparing or completing application information.

- Identify relevant stakeholders and investors, prepare relevant information

Identification of potential stakeholders and partners in Brighton & Hove and gathering names of most appropriate contacts and their details.

Preparation of a pack of information that can be sent to potential stakeholders and partners to introduce hiSbe.

hiSbe Food CIC at Good For Nothing: Brighton,

22-24th June 2012.

CHALLENGE

PART 1

๏ IN-STORE DESIGN

- Creating drawings / plans to show layout and design ideas for store- Design of branded, moveable kiosks (or “pods”)

PART 2

๏ COMMUNICATION

- Publicity, marketing and social media plans- Explore ways to use technology to give store a 21st Century feel- Show how we could tell the story of ethical food and true value of food

PART 3

๏ DEVELOPING PLANS WITH STAKEHOLDERS

- Plans to build meaningful collaboration with our customers- Preparing business plans for investors and finding funding- Identify relevant stakeholders and investors, prepare relevant information

hiSbe Food CIC at Good For Nothing: Brighton,

22-24th June 2012.