🎬 (Opening Video Plays)

A short video opens the meeting, showing clips of vibrant poke bowls, fresh ingredients being
sliced, happy customers smiling, and paper packaging being handed out. It ends with the brand
slogan fading in:
“Pokemon – Fresh. Fun. Yours.”

📍 Team Meeting Begins

Trúc (Chairperson):
"Hi everyone, I hope you enjoyed the video – it really captures the spirit of what we’re building
together with PokeVibe. This brand is more than just a food concept – it’s about offering
something fresh, colorful, and customizable that fits the modern lifestyle."

"We’re targeting young professionals, university students, and health-conscious eaters who
want meals that are quick, clean, and satisfying. Whether it’s a lunch break, post-gym bite, or a
convenient dinner – PokeVibe is made for people who want something fast without sacrificing
quality."

"Today, each of you will present your part of the business, and after each section, we’ll discuss,
share ideas, and make sure everything is aligned before we move forward. Let’s begin with D,
who will talk us through the product description and brand features."

🥗 1. – Product Description & Branding

Hà Phương (Product Lead):

"Thanks, A. At the heart of Pokemon is the idea of healthy, fast, and flexible meals. We’re
creating a poke bowl that is inspired by the original Hawaiian dish but redesigned to suit
Vietnamese tastes and preferences. Each bowl has four main parts: the base, the protein, the
toppings, and the sauce."

Hà Phương:
"For the base, customers can choose between white rice, brown rice, or a fresh mixed salad. For
protein, we’ll offer choices like salmon, tuna, grilled chicken, or tofu – so we have something for
both meat lovers and vegans. Then come the toppings, where we’ll give customers a wide range
of options: things like avocado, mango, crispy seaweed, pickled vegetables, sesame seeds, and
fish roe."
"And finally, our sauces – this is where we add a special twist. We’ll have a Japanese-style
sesame sauce, a spicy Korean sauce, and a signature Vietnamese-style passion fruit honey
sauce, which gives a fresh, slightly sweet and tangy flavor that’s really unique."

Hà Phương:
"Some key features that define our product are:

1. Fresh ingredients every day – we want every bowl to be made with care and top quality.

2. Customizable orders – people can build their own bowl based on their preferences.

3. Eco-friendly packaging – we’ll use kraft paper bowls, wooden cutlery, and paper bags.

4. Vegan options – a plant-based menu option will help us attract a wider audience."

💬 Discussion

Trang ( staff ) :
"I love how the product covers a wide range of tastes. Having preset bowl combos might also
help customers who aren’t sure how to build their own."

Trang:
"That would help in the kitchen too – if a few bowls are already designed, it speeds up the
preparation process."

Uyên:
"Eco-packaging might raise the cost slightly, but it gives us a stronger brand image. People really
notice and value that these days."

Trúc:
"Exactly. I think everything here ties nicely into our brand promise. Let’s make sure we present
those key features clearly online and in-store."

🍱 2. – Production Plan

Trang (Production Lead):

"Thanks, everyone. So when it comes to production, our main goal is to keep things fast, clean,
and consistent while making sure every poke bowl looks and tastes great. The process starts
with the most important part – the ingredients. We’ll be using fresh ahi tuna and salmon, sliced
into neat cubes. Bases like rice or salad will be cooked and stored carefully each morning.
Vegetables – like cucumber, avocado, purple cabbage, edamame – will be washed, chopped,
and portioned out ahead of time."
Trang:
"Our sauces will be homemade daily, using soy sauce, sesame oil, minced garlic, ginger, and just
the right balance of spice and sweetness from wasabi or honey. Once the sauce is done, we’ll
marinate the fish for about 10 to 15 minutes. That short time is enough for the flavors to soak
in without changing the texture."

Trang:
"When it’s time to assemble the bowl, we’ll start with the base, then neatly arrange the
vegetables, add the fish, sprinkle on toppings like sesame seeds or crispy shallots, and finish
with a drizzle of sauce. It’s important that the final bowl looks colorful, fresh, and balanced –
both for taste and presentation."

💬 Discussion

Hà Phương:
"I think the way the bowls are layered will really help with our photos and social media. A
beautiful bowl makes great content."

Trang(staff):
"How much of the prep work can we do in advance without risking freshness?"

Trang:
"Vegetables, rice, and sauces can be prepped in the morning. But fish should be marinated close
to serving time – we don’t want to lose that fresh texture."

Uyên:
"Managing waste will be key – we’ll need to watch daily order trends to avoid over-prepping."

Trúc:
"Great. Let’s document the production flow and set quality checks to make sure everything
stays consistent."

👥 3. – Staff & Operations

Trang (Staff Lead):

"Thanks. So for staffing, I think starting small and efficient is the best approach. I suggest we
begin with 8 team members: 2 chefs to handle fish prep and bowl assembly, 2 kitchen assistants
for washing, chopping, and rice cooking, 1 cashier who can manage both in-person and online
payments, 1 server for packaging and handing off orders, 1 delivery person, and 1 marketing
staff."
Trang ( staff ):
"I also think it’s really important that everyone is trained to handle more than one role,
especially when things are slow or during busy hours. For example, the delivery person can help
with packing, and the marketing staff can help answer customer messages online."

Trang ( staff ):
"With a small team like this, good teamwork and communication will be really important. If
everyone understands their job and is willing to help out where needed, I believe we can run
things smoothly right from day one."

💬 Discussion

Trang:
"I totally agree. In the kitchen, having people who can shift between tasks makes everything
more flexible."

Hà Phương:
"Also, staff who feel part of the brand story will care more about the product. Maybe we can
involve them in our social media from time to time."

Uyên:
"From a financial point of view, this structure is lean and makes good use of every salary we
pay."

Trúc:
"Great, Trang. So we’re starting lean with a flexible, cross-trained team of 8 people. Everyone
should be ready to support multiple roles depending on the shift. This makes us adaptable and
keeps operations efficient. We’ll create job guides and focus on team spirit – helping staff feel
connected to the brand and its mission. That connection will definitely reflect in our customer
service."

💰 4. – Financial Plan

Uyên (Finance Lead):

"Thanks. So for our financial plan, we’ll work with a starting budget of 300
million VND. To raise that amount, we’ll split it between three sources: 100
million from our own savings, 100–150 million from friends or family
investors, and another 50–100 million through crowdfunding or pre-orders.
This gives us a good mix of low-risk capital."
Uyên :
"Here’s how we’ll use the budget:

 80 million for kitchen equipment and tools

 70 million to cover staff salaries for the first two months

 60 million for ingredients and packaging

 30 million for marketing and ads

 20 million for delivery gear and setup

 40 million saved as a backup or emergency fund"

"Since we’re starting from a shared kitchen or delivery-only model, we can

keep our fixed costs low and scale up later if demand grows. It’s a flexible
plan that allows us to test the market without too much risk."

💬 Discussion

Hà Phương:
"We can use crowdfunding as a marketing tool too – offer rewards like free bowls, discounts, or
even limited-edition items for early supporters."

Trang ( staff ):
"Maybe we can give out loyalty cards during the launch – people love simple deals like 'buy 5,
get 1 free'."

Trang :
"If we know how many pre-orders we get, we can also plan production better and reduce
waste."

Trúc :
"Absolutely. Let’s aim to launch the campaign with strong visuals, a short story video, and clear
reward

Uyên :
"Now, let’s talk about pricing. Our initial estimate is around 150,000 VND per
bowl. That would help us cover ingredient costs, labor, and still leave us a
decent margin. But it may be too high for students or younger professionals."

💬 Pricing Discussion
Hà Phương:
"Hmm, 150,000 might make sense for premium restaurants, but we’re
positioning PokeVibe as something accessible – modern, but not luxury. I
think that price might limit how often people come back."

Trang ( staff ):
"Exactly. Our target market includes students and busy office workers – they
usually spend around 70,000 to 120,000 for a decent lunch. We need to stay
within that zone if we want regular orders."

Trang :
"From a production standpoint, I believe we can maintain high quality at a
lower price point if we streamline prep and buy ingredients in bulk. Maybe
around 100,000 VND is the sweet spot?"

Uyên :
"If we go with 100,000 VND, we’ll need to be really efficient, but I agree it
strikes a good balance between value and quality. We could also offer
premium toppings or combos later for small add-ons."

Trúc :
"I’m with all of you – 100,000 VND feels right. It’s attractive for new
customers and sustainable if we manage portions and waste properly."

Trúc:
"Great work today. I think we’ve made strong progress , the product is aligned with our market,
and we now have a clear, smart pricing strategy."

"Our next steps are:

 Finalize preset bowls and pricing visuals

 Prepare for the crowdfunding launch

 Begin soft marketing content

 Set up staff training timelines"

"Thanks again, team – let’s keep the energy going.”