Food Hub Viability
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Transcript of Food Hub Viability
A Presentation on Food Hub
Viability
Presented By:
James Matson
Owner- Matson Consulting
Micaela Fischer
Graduate Affiliate, Center for Regional
Food Systems,
Michigan State University
In Collaboration With
Additional Food Hub
Resources
Matson, James; Sullins, Martha;
Cook, Chris. (January 2013). The Role
of Food Hubs in Local Food
Marketing. The United States
Department of Agriculture Rural
Development.
Fischer, Micaela; Hamm, Michael; Pirog,
Rich; Fisk, John; Farbman, Jeff; Kiraly,
Stacia. (September 2013). Findings of
the 2013 National Food Hub
Survey.
Coming Soon:
Matson, James. (March 2014). U.S.
Food Hub Operations Guide. The
United States Department of Agriculture
Rural Development.
Food Hub Viability Introduction
Workshop will combine three different data sources:
Findings of the 2013 National Food Hub Survey
Pathways To Food Hub Success: Financial Benchmark Metrics And Measurements For Regional Food Hubs
Matson Consulting Prototypical Food Hub
Each source will have slightly different results.
Workshop intends to create a clearer discussion on typical food hub viability.
Presenting ongoing research. Some data presented here is preliminary. Final results will differ.
Discussants
Kathy Nyquist—New Venture Advisors
Erin Pirro—Farm Credit East
Darrow Vanderburgh-Wertz—
Wholesome Wave Investments
Provide comments, critique, and context.
Food Hub Viability
Information from the 2013 National Food Hub
Survey
Micaela Fischer
MSU Center for Regional Food Systems
Food Hubs Emerging and
Growing
Over 220 listed on the Food Hub Collaboration website.
62% are 5 years or younger!
32% are 2 years or younger!
More hubs in East/West
coast states than in
middle America.
Finances
Sales Revenue
Financial Success
Most either ―somewhat‖ or ―not at all‖ dependent of grant funding.
Most have revenues that exceed, or are close in value to their expenses.
Business Efficiency Ratio=
Expenses/Revenue
Financial Viability
Unpublished financial findings and
updates with the publication forthcoming.
Unpublished study using data from the
2013 National Food Hub Survey.
Divided food hubs into two groups based
on efficiency ratio.
Compared operating characteristics between
two groups (logistical regression).
Financial Viability - Scale
Financially viable hubs had median 2012 revenues of $600,000 and sales of $450,000.
Hubs that were not financially viable had median revenues and sales of much less—$200,000 and $137,000 respectively.
Every $100,000 increase in revenue represents a 38% increased odds of being financially viable.
All food hubs classified as not financially viable had 2012 revenues under $500,000.
Financial Viability & Employees
Financially Viable
Median number of paid
employees = 4
Median salary per paid
employee = $15,370
Not Financially Viable
Median number of paid
employees = 3
Median salary per paid
employee of $14,560
Median % of revenue spent on employee salaries and
benefits is 71% more for food hubs that are not financially
viable than for food hubs that are (25.33% vs.14.79%).
Financial Viability & Expense
Structure
Food hubs that were not financially viable tended to spend nearly twice the proportion of revenue on overhead costs than did financially viable hubs.
Most financially viable food hubs are emulating more traditional food distribution businesses in their expenditure patterns
Closer to 15% of revenue on employee salaries and benefits and
Closer to 70% on food and product purchases (COGS, or Return to Farmer).
Financial Viability & Expense
Structure
Median Expenses as a Percent of Revenue
All Food
Hubs (N = 107)
Financiall
y Viable (N = 63)
Not
Financiall
y Viable (N = 15)
Food/product purchases 67% 68% 63%
Payments for warehouse or facility space 3% 2% 4%
Payments for trucks and equipment 2% 2% 5%
Gasoline and tolls 2% 2% 2%
Utilities 1% 1% 3%
Credit card and bank service charges 2% 2% 3%
Employee salary and benefits 18% 15% 25%
Consulting services 1% 1% 2%
The Benchmark Study: Pathways
To Food Hub Success
Collection of historical financial results and operational information from similar food hub businesses
Comparison to peer group
Analysis of information to identify a range of performance
Presented by the Wallace Center and WinrockInternational
The Scope of Operations
Average Age of Food Hubs: 11
Years
Average Revenue: $1.65
million
Annual Operations: 301
Days
Facilities:
Square Footage 9,018
Number of Loading Docks 2
Delivery Fleet (annual miles driven)
54,001
The Product
Sourcing Distance (miles)
521
Strictly Organic 20%
Grow Some of Own Produce 27%
Buy From Own Incubator Farmers
33%
Sources of Revenue
83.78%
Grants/Contributions, 8.99% Other
Enterprises, 6.35%
Delivery and Miscellaneous
, 0.88%
Product Sales, 83.78%
Profit & Loss
Revenue
100%
Cost of Goods
(67.63%)
Cost of Sales
(11.04%)
Gross Margin 21.33%
Overhead Costs
(24.29%)
Net Margin
Operational Efficiency
Markup Multiple 1.24
Gross Margin 21.3%
Labor Costs as a Percent of Sales17.4%
Labor Costs per Paid FTE$48,867
Sales per Worker Equivalent $286,788
Case Study Introduction
Presenting data from current client work and
experience.
Preliminary draft of a generic food hub.
Verified this data with findings from the
Benchmark Study and the Food Hub Viability
Survey.
Model begins with a level of break-even sales
and grows to a point of long term viability.
Case Study Generalities
Food hub is in a suburban locale.
Food Hub is assumed to have access to a variety of producers and members.
Located within 50 miles of customer locations.
10,000 square feet in size (adequate space for storage, handling, and cooler space).
Case Study General Operations
Operations in all months of the year
Product lines have seasonality.
Product will arrive and be handled by general
labor employees. Product will then be placed
in the appropriate storage area or readied for
delivery.
Deliveries/Pickup (six day operating)
Staffing Roles
General labor staff loads delivery vehicle.
Supervisory staff oversees.
Delivery driver arrives and makes route.
Case Study Product Lines
Product examples may include: Fresh Produce: Corn
Peppers
Cucumbers
Watermelon
Cantaloupe
Other: Honey
Jams
Dry Pasta
Dairy: Liquid Milk
Cheese
Other
Fresh
ProduceDairy
Products
Butternut Squash
Tomatoes
Berries
Asparagus
Meat
Eggs
Yogurt
Butter
Case Study Finances
Three year window of financial operations.
beginning with when the food hub is
approaching operational break-even.
Looking at operating at normal staffing and
paid staff.
Food hub has $225,000 loans on books and
uses a working capital loan up to $90,000 to
cash flow shortages.
This case study begins after the start up period has
been completed. It may have taken several years to get
to this point.
Case Study Annual Sales
Projections
Operational
Break-Even
Financial
ViabilityGrowth
-
500,000
1,000,000
1,500,000
2,000,000
2,500,000
Case Study % Product Sold by
Month
— Year Product
Average
— Seasonality
Averages
0.00%
2.00%
4.00%
6.00%
8.00%
10.00%
12.00%
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Case Study Seasonality by
Product
0.00%
2.00%
4.00%
6.00%
8.00%
10.00%
12.00%
14.00%
16.00%
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Fresh ProduceDairy Products
Case Study Variable Costs
Variable Costs
Break-
Even
Financial
Viability
Product Lost in Transport/Handling &
Returns (3.2%) (3.3%)
Revenue to Farms (0.7) (69.8%) (69.7%)
Credit Card Processing (0.2%) (0.2%)
Packaging Material Expense (0.2%) (0.2%)
Variable Labor & Delivery Expense (5.1%) (4.5%)
Total Variable Costs (78.5%) (77.9%)
Case Study Overhead Costs
Overhead Costs Break-Even
Financial
Viability
Payments for warehouse or facility
space (3.6%) (1.5%)
Payments for trucks and equipment (2.5%) (1.7%)
Total Selling and Marketing Costs (0.4%) (0.3%)
General and Administrative
Expenses (11.1%) (9.3%)
Unforeseen and Contingency
Expenses (4.0%) (4.0%)
Overhead Costs 21.5% 17.1%
Case Study Expenses Break-
Even
Variable Costs
Equipment Costs
Facility Costs
Marketing Costs
Gen/Admin Costs
Unforseen Costs
Depreciation
Case Study Wholesale Profit and
Loss
Break-Even Financial Viability
Revenues (Sales) 100% 100%
Total Variable Operating Costs (78.5%) (77.9%)
Variable Margin (Loss) 21.5% 22.1%
Total Equipment Costs (2.5%) (1.7%)
Total Facilities Costs (3.6%) (1.5%)
Total Selling and Marketing Costs (0.4%) (0.3%)
General and Administrative Expenses (11.1%) (9.3%)
Unforeseen and Contingency Expenses (4.0%) (4.0%)
Wholesale EBITDA (Loss) 0.0% 5.4%
Interest Expense (0.5%) (0.5%)
Depreciation Expense (0.7%) (0.8%)
Net Income (Loss) (1.3%) 4.1%
Case Study Cash and Income by
Month
-20000
-15000
-10000
-5000
0
5000
10000
15000
20000
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Increase or Decrease In CashEBITDA
Case Study Labor
5 FTE’s
Labor Roles:
Management
General Manager
Production Manager
Sales Manager
General
Delivery Driver
Line Supervisor
General Labor
Office/Administrative Labor Costs
Management
General
Office/
Administrativ
e
Case Study Management
Salary
0
20000
40000
60000
80000
100000
120000
140000
160000
Salaried Labor
Financial
Viability
GrowthOperational
Break-Even
Scenario: Break-Even with Added
Funding
$1,210,000
$1,094,374 $1,026,154
$739,713
$493,401
$-
$200,000
$400,000
$600,000
$800,000
$1,000,000
$1,200,000
$1,400,000
Baseline Added $25,000
Added $50,000
Added $100,000
Added $150,000
Sale
s L
evel
Scenario: Break-Even with Added
Costs
$1,210,000
$1,327,304 $1,441,389
$1,677,724
$1,791,809
$-
$200,000
$400,000
$600,000
$800,000
$1,000,000
$1,200,000
$1,400,000
$1,600,000
$1,800,000
$2,000,000
Baseline Expense of $20,000
Expense of $40,000
Expense of $80,000
Expense of $100,000
Sale
s L
evel
Example – Increase in Hourly
Labor
Hourly Wage
Baseline 20% Increase
Driver $13.00 $15.60
General Labor $10.00 $12.00
Line Supervisor $15.00 $18.00
Office/Administrative $16.00 $19.20
If the food hub experienced increases in hourly wages,
the food hub would need an nearly $12,000 in direct
funding from outside sources or approximately $70,000
of sales to maintain a break-even level of operations.
Break-Even vs. Return to Farmers (% of Sales)
$935,009
$1,210,000
$1,717,396
$2,901,422
$-
$500,000
$1,000,000
$1,500,000
$2,000,000
$2,500,000
$3,000,000
$3,500,000
65% ReturnBaseline: 70% Return75% Return 80% Return
Sale
s L
evel
(23%)
Decrease
from
42%
Increase
from
140%
Increase from
Retail vs. Wholesale
Differences
Smaller operation with higher gross margins
Reaches operational break even and long term
viability at lower gross sales
Direct sales to end consumers
More added cost of direct sales
Set up and operate retail storefront
Different labor requirements
Retail labor should have an expanded skill set to
deal with clients.
Preliminary Retail Model
Key Changes to Retail Model:
60% return to farmers
No GAP certification
Addition of shelf stable items purchased from outside
producers
Required man hours equivalent to 10 full time employees
No product delivery expense
Lease of a smaller combined warehouse and retail space
We created a preliminary retail model to show potential
differences between a wholesale and retail food hub and
these differences affect the sales level required to breakeven.
Preliminary Retail Model
Results
In order to reach an operational breakeven with a retail model the food hub must achieve a sales level of$660,000. The gross margin of the business would also increase from 21% in the wholesale model to 28%.
$660,000
$1,210,000
0
200,000
400,000
600,000
800,000
1,000,000
1,200,000
1,400,000
Retail Wholesale
Sale
s L
evel
Sales Required to Breakeven
(83%)
Decrease
from
Baseline
Conclusion
Wholesale food hubs can achieve financial viability as a medium scale business. $1.2 M to reach an operational break – even
$2 M to reach longer term viability
Grants or other contributions can significantly lower these thresholds
Higher costs can increase break – even levels so great care needs to be paid to sales levels vs. costs. Returns to farmers
Labor costs
Balancing cash flow throughout the year requires significant planning.
Want to Know More?
Contact Matson Consulting: Contact Micaela:
Micaela Fischer
Graduate Affiliate
Center for Regional Food
Systems
Michigan State University
James Matson
Matson Consulting
www.matsonconsult.com
(803) 233-7134
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