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Writer's pictureAJ SK

Coffeebar – a beverage made ‘solid’

Everyone knows how college students are – skipping the most important meal of the day in order to attend classes and do homework. It is harmful and many people are concerned about the unhealthy eating habits of students. Johnny Fayad and Ali Kothari, beloved students of Northeastern University, are no stranger to this lifestyle, but they go beyond just discussing it.

Fayad and Kothari registered their startup, ‘New Grounds Food’ under the Husky Startup Challenge. It is a business development competition, which is run by the University’s Entrepreneurs Club. “If you have an idea, the Husky Startup Challenge is a great resource,” Kothari claimed. He also said how the program’s boot camps and networking events, “really helped us think about the viability of our business in terms of our potential customers and our price points.”

Their flagship product, by the name of Coffeebar, was inspired by the breakfast problem of students. It consists of a full cup of coffee and flavoured with the taste of a mocha latte. Its target audience is obviously college students, people who are just starting as professionals and people like doctors and truck drivers, with weird schedules. “Our mission is to provide people with a healthier way to stay energised throughout the day,” Fayad said. “We don’t want to replace coffee, but rather provide an alternative when you’re running late and you don’t have time for breakfast or may need a second cup for later in the day.”

After this batch, they made out cinnamon, chocolate chips, and a full shot of espresso samples and handed out on Demo Day. IDEA, University’s student-run venture accelerator, was impressed by the startup and funded them $10,000, along with giving them a legitimate lawyer and got them connected them with the former supply chain manager of 2 Degrees Food.

Currently, Coffeebar is under mass manufacture, where the packaging, designing, and logo are being carried out with efficiency. Fayad and Kothari have already planned about launching different flavours, but it will all depend upon their startup’s initial success. “The results of the campaign will really tell our tale,” Fayad observed. “We look forward to seeing how people respond to our story and where this will take us.”

Pranjali Wakde

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