23A- Your Venture's Unfair Advanatge

1.      Environment

a.       Valuable- A good learning environment is what distinguishes a mediocre or enriching classroom. It is extremely valuable to have a safe and relaxing learning environment in order to have the students in the best condition to learn.

b.      Rarity- A good learning environment is not extremely rare but in the culinary community it should not be considered a plentiful commodity. But my kitchen will be a safe classroom where the student will not feel pressured and their creativity can work freely.

c.        Imitable- I believe that the environment that I will create will be one of a kind, because the people who are working will be the age of the student, it will feel like working with your peers rather than just taking orders. It will be more of a club than a class.

d.                  Substitutions- I do not believe that there are any substitutions for a specifically crafted safe environment. When the students walk into the kitchen it should feel like walking into a friend’s house.

2.      Recipes

a.       Valuable- The most vital part of any culinary class is the recipes. The most important thing to anything culinary is food that will actually be cooked. That is why I am making sure the recipes I use are fun, fast, cost-effective, and most importantly delicious.

b.      Rarity- A cooking class with good recipes is very rare because most cooking clubs think people just want to learn how to make chicken nuggets, fries, and cookies from hand. They do the bare minimum and you receive the bare minimum. The recipes that will be taught in my class will be delicious recipes that can feed many a full table of people.

c.       Imitable- Good recipes are very hard to imitate because when it comes to food most of the time everything is very calculated and specific. Especially when it comes to ratios and spices. That’s why the recipes for the classes will be worked out and tested before with the right amounts and calculations are given to the student so they can make the best tasting meal.

d.      Substitutions- They are some substitution that can be made to some recipes but for certain family recipes or foods they are recipes that cannot be substituted.

3.      Community Giveback

a.      Valuable- I believe that giving back to the community is a priceless commodity that society needs more of. There is no better use of time than helping the less fortunate.

b.      Rarity- Volunteering is not rare per se, yet so many humanitarian centers need volunteers. Not enough people are actually volunteers. So even though this is not rare people not volunteering is making it rare.

c.       Imitable- I believe that the system that I have would be extremely hard to replicate because of the creativity of the idea. I have never ever seen a culinary club cook meals for the less fortunate.

d.      Substitution- As I said in my rarity section, they are other substitutions to volunteer, but people do not do it because a lot of the time people are very self-centered. My club changes this by having the volunteer work be the work they are paying to do anyways. The student is still learning how to cook three meals, but the only thing is different is the meal is given to someone less fortunate.

4.      High Quality Cooking Materials

a.      Valuable- Other than the actual recipe the materials that go into the meal is the most important factor. Fresh and high-quality meat and veggies are vital because I am trying to show young adults do not have to survive on stale low-quality food.

b.      Rarity- When it comes to high quality materials it is not rare for a culinary club to use them, however, it is not conventional for financial reasons.

c.       Imitable- Any culinary club could use high-quality ingredients but will not because they try to cut corners. My club will not cut corners at all and will be providing good quality fresh ingredients.

d.      Substitution- When it comes to food ingredients, they are no substitutions for quality. If you use poor quality ingredients the meal with not come out well.

5.      Cooking Tools

a.       Valuable- The actual tools that are used to cook are extremely important. My associates and I love the world of cooking so all the tools used will be new and high-quality tools.

b.      Rarity- High-quality cooking tools are not rare, but you will not find them in most culinary clubs and classes because many will cut corners to save money. But I believe that it is vital that the students use the best tools.

c.       Imitable- This is the only part of my club highly imitable because all it takes is buying the equipment. But it’s only the cooking tools so it only makes sense others will have it as well.

d.      Substitution- They are many other substitutions to high-quality cooking tools the only issue is that the choice to downgrade may hurt in the end when the tool breaks during cooking and another has to be bought.

6.      Patreon Page

a.      Valuable- The patreon page will be extremely valuable because it will be the way the class is updated, it will have dozens of new original recipes I won’t teach anywhere else, and it will have YouTube recipes that you can follow along.

b.      Rarity- This extremely rare because I will not have those regular and video recipes anywhere else.

c.       Imitable- This would be extremely hard to imitate because of the regular and video recipes that I will upload will be completely original.

d.      Substitutions- They are some substitutions like just watching other recipes or looking at other culinary recipes for information.

7.      Teaching Experience

a.       Valuable- Having experience teaching is priceless when you are going to be a teacher. I have experience as a teacher and tutor.

b.      Rarity- It is not rare to have teaching experience but not all have it.

c.       Imitable- There is not much you can imitate when it comes to experience.

d.      Substitution- As a teacher, they are no substitutions for the experience because have the real-life knowledge and ability to relay information to a class is vital.

8.      Youth Staff

a.       Valuable- The staff on hand that will assist me teaching will also be young adults so the environment for the student will always be consistent and comfortable. Relating to the customers is the number one thing you need to do to sell your product.

b.      Rarity- When it comes to culinary class this is extremely rare usually the staff and assistants are older in age.

c.       Imitable- This is a resource that is imitable but not many young adults can cook to the the point where they would feel good teaching how to cook.

d.      Substitution- When it comes to teaching young adults, they are no substitutions for a relatable environment. This turns the class from just a class to a club and group of people who love to cook.

9.      Price

a.      Valuable- Money makes the world go around. The breaking factor for most of the customers that encounter my product will be the price. If the price is not worth the service, the product will not be bought.

b.      Rarity- The fact that I am offering my club at a price of 7 dollars a month is very rare. For the services that I am giving I am offering a very generous price.

c.       Imitable- This is very imitable other culinary classes could charge this price, but they won’t. Because their focus is cutting corners and making money.

d.      Substitution- They are no substitutions for a price, for 7 dollars my club is a price that other culinary classes and clubs would laugh at. For the price, my club is the best bang for your buck.

10.  Food Amount

a.      Valuable- At a cooking class the number one thing the student will think about is eating. They will want to actually eat the food they cook and if the amount of food is not substantial enough, they will be disappointed.

b.      Rarity- Actual sizable amount of food in cooking classes is very rare. Usually, they will want you to cook one mini serving and expect you to be satisfied. I will be showing how to cook at least 2 servings of each meal.

c.       Imitable- This is an extremely imitable resource, but many will not because they are more focused on making money instead of teaching cooking.

d.       Substitution- They are no substitution for meal size. When people eat, they want enough food to satiate them until they are hungry again, a small meal size will cause disappointment and lead to a possible cancellation of the service.

Conclusion- Overall, I felt that my recipes are the most important part of my product. When people go to a cooking class, they are expecting recipes that are fresh, fast, and delicious. If it is none of those things, then why cook it? I believe that having a well-rounded set of recipes will keep the students coming to learn and expand their repertoire.