The 12 Slide F&B Pitch Deck Template​

Slide 1: Elevator Pitch

Title: “Revolutionizing [F&B Problem] with [Your Solution]”
Content:

1. Headline Statement (Problem + Solution):
   “We’re tackling the $X billion problem of [specific pain point, e.g., food waste, rising ingredient costs, inefficient delivery systems] with [unique solution, e.g., AI-powered solutions, sustainable products, cloud kitchens, etc.].”

2. Subheading:

   • Target Audience: “Helping [restaurant owners, beverage companies, or target segment] thrive.”
   • Value Proposition: “Cut costs, improve operations, and delight customers—all while reducing environmental impact.”

3. Visual:
   Use a high-impact image (e.g., an overflowing trash bin of food to represent waste or a beautifully served sustainable meal).
   Add your logo for branding.

Slide 2: Investor Highlights

Title: “Why Invest in Us?”
Content:

• Key Stats (3–4 short bullets):

  1. $X Revenue Generated or Pilot Success: “500 paying customers with $500K ARR.”
  2. Market Size: “$50B TAM in sustainable F&B solutions growing at 12% CAGR.”
  3. Proven Traction: “20% Month-over-Month growth.”
  4. Strategic Edge: “First-to-market AI-enabled food inventory tracker.”

• Milestones:
  “Partnership with leading distributors like [name]. Patent-pending tech launched Q4 2024.”

Visual:
A timeline graphic highlighting milestones or a stat board with icons.

Slide 3: Market Opportunity

Title: “A $X Billion Untapped Market”
Content:

1. Problem Scope (Data-Driven):

   • “30% of food is wasted annually, leading to $X billion in losses globally.”
   • “Demand for sustainable solutions in F&B is growing by X% year-over-year.”

2. Trends (Highlight Relevance):

   • “88% of Gen Z consumers prioritize sustainable food options.”
   • “Global F&B delivery market to grow 15% CAGR through 2028.”

3. TAM/SAM/SOM Chart:

   • TAM (Total Addressable Market): $50B.
   • SAM (Serviceable Addressable Market): $10B.
   • SOM (Serviceable Obtainable Market): $1B in initial launch markets.

Visual:
Use infographics, bar graphs, or a TAM/SAM/SOM Venn diagram.

Slide 4: Problem

Title: “The Challenges F&B Companies Face Today”
Content:

1. Statement of the Problem:

   • “Rising ingredient costs are squeezing margins.”
   • “Restaurants waste $X per year due to poor inventory tracking.”
   • “Sustainable sourcing is complex and expensive, keeping businesses from scaling.”

2. Agitate the Problem:

   • “Without innovation, F&B brands risk losing customers and eroding profitability.”
   • Use a negative projection: “X% of small restaurants fail in their first 3 years.”

3. Relatable Example:

   • “Restaurant A lost $50K last year due to spoilage and inefficiencies.”

Visual:
A pain-point infographic or images (e.g., empty shelves or food wastage).

Slide 5: Solution

Title: “[Your Solution]: Solving the F&B Industry’s Most Pressing Issues”
Content:

1. How It Works:

   • “We provide [a simple solution: AI-powered inventory management, direct-to-consumer organic foods, or cloud kitchens], enabling [specific benefits].”

2. Core Benefits:

   • Reduce waste by X%.
   • Improve margins by X%.
   • Increase customer retention through better experiences.

3. Differentiator:

   • “Unlike traditional systems, our solution integrates with existing platforms for a seamless experience.”

Visual:
Use a before-and-after graphic or mockups showing your solution in action.

Slide 6: Product or Service

Title: “How Our Product Delivers Value”
Content:

1. Overview of Key Features:

   • “Real-time inventory tracking via AI.”
   • “Forecast demand and optimize purchasing.”
   • “Easy-to-use dashboard for actionable insights.”

2. Customer Experience:

   • “Save X hours per week in manual tracking.”
   • “Reduce ingredient costs by X%.”

3. Scalability:

   • “Easily integrates with POS systems and supports multi-location businesses.”

Visual:
Include a demo screenshot, prototype image, or workflow chart to show the product’s simplicity and effectiveness.

Slide 7: Revenue Model

Title: “How We Make Money”
Content:

1. Revenue Streams:

   • “Subscription-based model: $X/month per restaurant.”
   • “One-time hardware sales for AI inventory sensors ($X/unit).”
   • “Freemium tier with upsell opportunities for premium features.”

2. Pricing Tiers:

   • Basic: Free for small businesses (limited features).
   • Pro: $X/month for advanced analytics and integrations.
   • Enterprise: Custom pricing for large F&B chains.

3. Customer Lifetime Value (CLV):

   • Highlight CLV vs. Customer Acquisition Cost (CAC).
   • “Average CLV: $X; CAC: $Y. Payback period: Z months.”

Visual:
Use a simple pricing table or a funnel diagram showing freemium users converting to paid tiers.

Slide 8: Traction

Title: “Proven Success and Rapid Growth”
Content:

1. Key Metrics:

   • “500+ paying customers.”
   • “$500K ARR with 20% MoM growth.”
   • “90% customer retention rate.”

2. Partnerships or Pilots:

   • “Partnered with [major F&B distributor] to roll out a pilot across 200 locations.”

3. Customer Stories:

   • “Restaurant A reduced spoilage costs by 30% in 3 months using our platform.”
   • Include short testimonials with logos.

Visual:
A line graph of revenue growth or before-and-after case study visuals.

Slide 9: Go-To-Market Strategy

Title: “Capturing Market Share at Scale”
Content:

1. Target Audience:

   • “Independent restaurants, mid-size F&B chains, and food suppliers.”

2. Acquisition Channels:

   • Digital marketing: “Targeted campaigns on LinkedIn and Instagram.”
   • Partnerships: “Collaborating with distributors and POS providers.”
   • Direct sales: “Dedicated outreach to large F&B groups.”

3. Marketing Campaigns:

   • “Webinars showcasing real-world ROI.”
   • “Content marketing via case studies and industry insights.”

4. Growth Projections:

   • “Aim to onboard 1,000 customers in Year 1 and expand to 10,000 by Year 3.”

Visual:
Use a multi-channel flowchart or a timeline infographic to illustrate the strategy.

Slide 10: Competitive Landscape

Title: “Why We Stand Out”
Content:

1. Competitor Comparison Chart:

   • Compare key features like real-time inventory tracking, ease of integration, sustainability focus, and affordability.
   • Highlight how competitors fail in areas where you excel.

2. Market Differentiation:

   • “Only platform offering predictive analytics for perishables.”
   • “First mover advantage in AI-powered food inventory for mid-sized restaurants.”

3. Barrier to Entry:

   • “Proprietary technology with patent-pending AI models.”

Visual:
Include a quadrant chart positioning your company as a leader or a feature comparison table.

Slide 11: Financial Projections

Title: “Scaling for Growth and Profitability”
Content:

1. Revenue Forecast (3-5 Years):

   • Show projected growth: “Year 1: $500K; Year 2: $3M; Year 3: $10M.”

2. Key Metrics:

   • Gross margin: “65% in Year 1, improving to 80% by Year 3.”
   • EBITDA-positive timeline: “Projected profitability in Year 3.”

3. Use of Funds:

   • “40% for product development, 30% for marketing, 20% for sales team expansion, 10% for operational scaling.”

Visual:
A bar graph or line chart showing revenue growth and breakeven point. Include a pie chart for fund allocation.

Slide 12: Team and Closing

Title: “Meet the Team Driving Innovation”
Content:

1. Core Team Profiles:

   • CEO/Founder: “[Name], 10+ years in F&B operations and tech innovation.”
   • CTO: “[Name], AI specialist with a track record of successful SaaS products.”
   • COO: “[Name], former VP at [major F&B company], scaling global supply chains.”

2. Advisory Board:

   • “Includes industry veterans from [brand name] and [brand name].”

3. Visionary Statement:

   • “Join us in reshaping the future of the F&B industry, creating sustainable, efficient operations for businesses worldwide.”

4. Call to Action:

   • “Let’s make it happen—contact us at [email/phone].”

Visual:
High-quality headshots with short bios. Add logos of noteworthy companies team members have worked for.