Cuisine Engineers is a project I originally started while I was in between jobs in March. Since then I have found more lucrative business ventures and no longer have the time to continue to work on the store. I launched the store about a week ago and made the first sale within a few days, to generate this sale I have marketed my store via word of mouth and by growing a social media following on Instagram. This listing includes a fully designed store, the Instagram account consisting of 4500+ followers, store domain, a specialized logo, all the shopify images.
This store implements the drop ship model therefor does NOT have any inventory.
This store has everything it needs to succeed. The only missing piece is a dedicated owner that has the time to commit to the store and really let it lift off. Had 1 sale before listing, now have 2.
How can the future owner improve the business?
No ads have been ran for this store, with a small ad budget you can find good returns. The store can branch out into many sub-niches about cooking such as the keto diet, fitness, vegetarian, vegan, etc. Continuing the Instagram and branching out into other social media will increase customer base as well and will be incredibly cost effective. I recommend taking a look at other large competitors (such as Sur La Table) for insight into more product ideas.
What work have you put into the store?
I built this store from the ground up. I have listed 150+ products that are ready to be sold, including pictures, prices, descriptions, and titles. Prices are marked so that margins are near 50-60%. I hired a graphics designer for a modernized and simple logo. I have designed the store and created an aesthetically pleasing website. I have gathered a 4500+ Instagram following and have made an ambassador network. I collected all the images in the store and website. (all included in this listing)
How many hours does it take to run this business per week?
I am an up and coming entrepreneur who's been dabbling in marketing and drop shipping. I am also one heck of a chef. I created Cuisine Engineers because I was passionate about cooking, like many other culinary students across the world.
Recently I have dipped my toes into other ventures which have proved lucrative but prevent me from committing the time that this store needs to grow.