We forecast a net profit of EUR 200.000€ by the end of Y2, raising to EUR 400.000€ by Y5.
You also get other advantages, according to the number of shares you own.
150€/5 shares 20% discount on your first meal.
300€/10 shares 10% discount for life for the shareholder meal.
600€/20 shares 10% discount for life for you and your friends dining with you.
1200€/40 shares 30% discount for life for the shareholder meal.
3600€/120 shares 50% discount for life for the shareholder meal.
6000€/200 shares 20% discount for life for you and your friends dining with you.
In this round we release B shares with 1/10 voice value.
The problem this product solves
The idea of Restaurant Nolla stems from the need to rethink the restaurant industry. This industry is not exempt from the big and ever-growing problem related to waste. An average restaurant produces around 70.000 Kg of waste a year related to food, packaging and by-products.
We strongly believe that contemporary waste management is out of date and needs to be rethought and fixed.
How the product solves it
Nolla aims to create a new sustainable model, a restaurant that doesn't produce any waste, which will be applicable in the future as a circular economy model. We will work directly with the sources of the ingredients to rethink, reject and control packages while at the same time sourcing local, sustainable and organic ingredients. We will have an on-site composter for our biowaste. Additionally, we will work with designers, engineers and architects to rethink trash, water and energy efficiency. We will involve our community in it to educate, inspire, cooperate and have fun.
Local, organic products will be the building block of our menus all year round. Our menus will be based on creative thinking and will change often on account of the daily arrivals, seasonality and need for seeking new ideas. We will work with wines produced using agricultural practices respectful of the environment, and without additives or technical manipulation. The beverage list will be complemented with non-alcoholic options; fresh organic juices made from fresh and preserved products and carbonated drinks brewed in-house.
Product use cases
We believe that sustainability and deliciousness should be tightly linked together. Our goal is to open a restaurant with great food, great beverages and with a feeling that by dining with us our guests will invest in sustainable future. Adjusting our price range and offering two different menus, we want Nolla to be affordable for everyone. For us eating out means enjoying life and having fun.
Albert Franch Sunyer Co-owner
After leaving his biology studies, Albert Franch Sunyer learned the kitchen ropes in the Michelin-starred Angle (1 Michelin star) and Abac (3 Michelin stars) in Barcelona. Albert has found his specialty in pastries, and his whisk is never too far out of reach. His experience reaches from the acclaimed Helsinki ... See more
After leaving his biology studies, Albert Franch Sunyer learned the kitchen ropes in the Michelin-starred Angle (1 Michelin star) and Abac (3 Michelin stars) in Barcelona. Albert has found his specialty in pastries, and his whisk is never too far out of reach. His experience reaches from the acclaimed Helsinki restaurants Chez Dominique (2 Michelin stars) and Olo (1 Michelin star) to also hotels, where he has collected valuable insight into personnel management. He is currently working as a chef at Helsinki's Restaurant of the Year 2017, Grön. See less
Luka Balac Co-owner
Always with a fishing rod on his back, Luka Balac found his calling already as a little boy in the kitchen of his grandmother. Originally from Serbia, Luka has taken a deep plunge into the challenging top kitchens of Helsinki. In addition to polishing his skills at Olo (1 Michelin ... See more
Always with a fishing rod on his back, Luka Balac found his calling already as a little boy in the kitchen of his grandmother. Originally from Serbia, Luka has taken a deep plunge into the challenging top kitchens of Helsinki. In addition to polishing his skills at Olo (1 Michelin star), A21, Emo, Hoshito, and Kuurna, the self-taught chef has also helped to operate the successful summertime family restaurant Gula Villan in the Helsinki area archipelago. See less
Carlos Henriques Co-owner
Famous for his piri piri chicken, Carlos Henriques studied hospitality management and quickly discovered his passion for cooking. He ran a successful catering practice in his native Portugal and has gained experience from top restaurants around the world. In Finland, he has worked at the re-renowned establishments Chez Dominique (2 ... See more
Famous for his piri piri chicken, Carlos Henriques studied hospitality management and quickly discovered his passion for cooking. He ran a successful catering practice in his native Portugal and has gained experience from top restaurants around the world. In Finland, he has worked at the re-renowned establishments Chez Dominique (2 Michelin stars) and Olo (1 Michelin star). His most recent culinary responsibility has been opening and running restaurants as an Executive Head Chef at the Royal Ravintolat restaurant group. See less
Eating out has been a steadily growing trend in the Helsinki area during the past few years. Nolla's idea is to be affordable for the general public, and target everyone who enjoys a good restaurant experience. However, the main customer target group for Nolla is people living in Helsinki metropolitan area with age group between 25 and 55, who are social media users and conscience about sustainability-related affairs.
In the recent years, the restaurant market in Helsinki has been expanding fast. Even though many new restaurants opened last year, almost none of them have the same offer as Nolla. There is an increase in demand for organic products and new sustainable practices in Finland. Additionally, people are waking up to the reality of sustainable issues, waste handling being one of the biggest topics. Hence, we believe that there is a big gap in the Finnish market for restaurants like Nolla.
Unique differentiator from competitors
There is no other restaurant like Nolla in the Nordic countries. Until now, no other restaurant combines sustainability, organic produce, and zero waste, making Nolla a unique project. Nolla will bring a stronger voice in the organic and sustainable market, and that is what the customer must see: that with dining at our restaurant they invest in the future and sustainability. Moreover, innovation will be one of the strengths of Nolla, aiming to create diverse programs and co-operations with other entities to discuss, think, rethink, and together solve the waste problem.
Company revenue streams
The revenue at Nolla will come from three different sources; restaurant, catering and consultancy.
The main revenue stream will be the restaurant activities. Catering and our presence at events will be a secondary source of revenue. The consultancy will be an important source of revenue in the future when Nolla can consult other companies that want to turn to more sustainable practices.
Nolla’s main channel to reach to our guests is through our restaurant in Helsinki. Interaction with our guests will be of key importance. Additionally, we will create strong marketing campaigns to increase awareness and present our project and practices. Instagram and Facebook will be the two most used platforms, but we will also concentrate on organizing events, sending newsletters, press releases and creating mailing lists.
Q4 2016. The idea was born and Restaurantnolla.com and .fi domains are bought.
Q1 2017. The first draft of the business and financial plan are finished. Social media accounts are registered. Nula Oy is registered as a shareholding company.
Q2 2017. Nolla did two successful pop-up events to test and promote its concept.
Q3 2017. Nolla joined a project for future planning of circular economy and self-sufficiency, organized by the city of Helsinki.
Next key objectives
Q1 2018. Establish restaurant Nolla in a permanent location.
2019. Nolla establishes its consultancy branch.
2020. Nolla opens a lunch operation restaurant
2022. Nolla's casual eatery is opened.
2025. Nolla farm is established.
Until now, Nolla has been funded with capital and working time by the shareholders and group of people who believe in this concept.
With this funding, Nula Oy has managed to create promotional material for the brand, all the digital content, and other necessary marketing material.
We have also spent over one year to develop our product, meet producers, and study the seasonality in Finland.
We always believed that to successfully achieve our zero waste goals, cooperation will be one of the key elements to finding solutions. For that reason, we will work directly with the sources of the ingredients to rethink, reject and control packages while at the same time sourcing local and organic ingredients. We will work with designers, engineers, architects, universities and creative people to rethink trash, water and energy efficiency. We will involve our community in it to educate, inspire, cooperate and have fun. We want to involve other restaurants in our practices and together strive to minimise and eliminate waste.
Use of funds
1- Establishing a popup (20%)
Funds will be used to refurbish the space, acquire the necessary kitchen equipment and start the operations.
2- Establishing the permanent restaurant location (60%)
Funds will be used to renovate and furnish the new restaurant, purchase kitchen equipment and purchase an in-house composter machine.
3- Research and development (10%)
Funds will be used to develop and standardize zero waste and energy efficiency practices, and to create and develop an LCA (life cycle assessment) project to minimize our carbon footprint.
4 - Marketing activities (10%)
Funds will be used for marketing activities to expand brand awareness.
- Finalists on the "Keittiöteko-kilpailu" award by Fredman Group.
- Member of the circular economy project organised by Helsinki city.
During the last few years, the restaurant industry of Helsinki has grown rapidly. At Nolla we expect an IRR following the average growth of our main competitors 5% to 6%, with the possibility of increasing when Nolla will expand into other branches like catering and consulting. The return of the investment will be paid in dividends after the second year of opening the restaurant.
Pioneering: We don't have a path to follow. Every step will be new in the industry.
New: A new restaurant cannot be established without reputation or money.
Cost structures: Our costs are higher than the ones of our competitors.
Suppliers: Organic suppliers are less available than regular ones, and the costs are higher.
Low supplier availability: Competitors' strong relationships with their suppliers.
Existing competitor market: The competitor already has a share of the market, and the market knows their product.
Future: Competitors developing a similar product.
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