HomeMy WebLinkAboutItem 5a. Review the Banchan Foods DEI SLO Business Grant Year-End Report Item 5a
Human Relations Commission
Agenda Report
For Agenda of: 3/5/2025
Item Number: 5a
FROM: Samantha Vethavanam, DEI Administrative Specialist
Phone Number: (805) 781-7064
E-mail: svethava@slocity.org
SUBJECT: REVIEW OF THE BANCHAN FOODS DEI SLO BUSINESS GRANT YEAR-
END REPORT
RECOMMENDATION
Receive and file the Banchan Foods’ DEI SLO Business Grant year-end report.
BACKGROUND
The 2023-24 DEI SLO Business Grant funding recommendations were approved by City
Council on June 20, 2023. On January 10, 2024, the Human Relations Commission
(HRC) assigned liaison roles for each grant recipient. In January 2024, the grant
recipients provided to the Office of Diversity, Equity, and Inclusion (DEI) their mid-year
reports, which were reviewed by the HRC on February 7, 2024. In August 2024, grant
recipients submitted their year-end reports, which were reviewed by the HRC on
September 12, 2024.
As required in the contract signed by the grant recipients, a mid -year and a year-end
report is required to be submitted to the Office of DEI detailing information on
project/program implementation during the life of the grant. Reports will include a
statistical section highlighting demographic data, a detailed financial section explaining
the use of the funds, and performance outcome measures related to the scope of
services. Commissioners review and provide feedback to staff on their review of the
reports.
Although the 2023-24 DEI SLO Business Grant funds were to be expended by June 30,
2024, and a year-end report due in July 2024, grant recipient Banchan Foods had run
into some setbacks related to obtaining the necessary permits to operate their business .
This in turn delayed the launch of the business, and therefore their ability to spend the
funds, by several months. Banchan Foods informed the Office of DEI about these
setbacks in a memo dated July 26, 2024, requesting an extension of six months. The
extension was provided on August 9, 2024, allowing Banchan Foods to have until
December 31, 2024, to expend the funds and until January 20, 2025, to submit their year-
end report. Banchan Foods submitted their year-end report to the Office of DEI on
December 22, 2024.
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Item 5a
As liaison to Banchan Foods, Commissioner Smith will provide a summary of the year-
end report and inform the HRC if Banchan Foods is in compliance with the expected
implementation of their proposed project and ask staff to follow up with recipient if
questions arise.
ATTACHMENTS
A – Banchan Foods Amended Contract
B – Banchan Foods Year-End Report
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AMENDMENT No. 1 TO DEI SLO BUSINESS GRANT AGREEMENT
THIS AMENDMENT, dated ___________________ for the convenience of the parties hereto, is
between the City of San Luis Obispo, a chartered municipal corporation (referred to herein as
CITY), and Banchan Foods (referred to herein as GRANTEE).
WITNESSETH:
WHEREAS, on June 29, 2023, GRANTEE and CITY entered into an Agreement for Diversity
Equity Inclusion SLO Business Grant (the “Agreement”), in which GRANTEE agreed to provide
and increase culinary diversity and promote Korean culture in San Luis Obispo as further described
in GRANTEE’s application submitted to the CITY on March 28, 2023 (the “Services”); and
WHEREAS, GRANTEE was unable to complete the Services by June 30, 2024 because of delays
in processing by the State for the Processed Foods Registration permit, and, after being forced to
move business locations, GRANTEE was required to amend their State and County operating
permits; and
WHEREAS, GRANTEE is now able to complete the services further described in Exhibit 1
because they have successfully obtained the required State and County permits for operation, and
the remaining unused funds will be used to amend their permits to reflect their new business
location; and
WHEREAS, the CITY reaffirms its finding that GRANTEE’s services will provide a benefit to
the community by enhancing a sense of belonging for all people and contributing to a community
that is welcoming, inclusive, equitable, and safe, and the goals of GRANTEE’S services will be
properly met if GRANTEE is allowed a reasonable extension of time to perform the services.
NOW THEREFORE, in consideration of their mutual promises, obligations and covenants
hereinafter contained, the parties hereto agree as follows:
1)AMENDMENTS. The parties agree to amend the Agreement as follows:
a)Paragraph 1 is deleted and replaced as follows:
The Parties acknowledge that GRANTEE made some of its Services, as described in its
application (the “Application”), incorporated by reference and attached to the Agreement
as Exhibit A, available to CITY residents in 2023 and 2024. GRANTEE further agrees to
complete the services described in Exhibit 1 of this Amendment by December 31, 2024.
b) Paragraph 2 is deleted and replaced as follows:
The Parties acknowledge that GRANTEE provided CITY with a mid-year report on
January 10, 2024. GRANTEE shall provide a final program report, summarizing
administrative, statistical, financial, and client Service activities in the form of Exhibit 2 of
this Amendment, by January 20, 2025.
Docusign Envelope ID: 96C332CC-0F4B-4A60-A00F-37D40370B529
August 9, 2024
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2) FAILURE TO PERFORM. Should GRANTEE fail to perform the services described in
Exhibit 1 on or before December 31, 2024, GRANTEE shall return to the CITY a prorated sum
calculated by the CITY which represents the funds granted to GRANTEE but unused by
December 31, 2024. Additionally, should GRANTEE complete the services described in
Exhibit 1 at a cost lower than the funding amount granted by the CITY, GRANTEE shall return
to the CITY the excess funds. Either or both reimbursement(s) shall be made no later than
January 20, 2025. Should GRANTEE fail to provide a final program report by January 20,
2024, GRANTEE may be deemed ineligible for future grants or other financial aid offered by
the CITY.
3) FORCE AND EFFECT. Except as set forth in this Amendment, all terms and conditions of
the Agreement shall remain in full force and effect.
4) PRIORITY ORDER. In the event of a conflict between the Agreement and this Amendment,
the terms of this Amendment shall take precedence.
5) AUTHORITY TO EXECUTE. Each Party represents and warrants that it has full power and
authority to execute this Amendment and to undertake each and all of its respective obligations
hereunder, and that each person executing this Amendment on its behalf is duly and validly
authorized to do so.
6) COUNTERPARTS. This Amendment may be executed in counterparts, each of which shall
be deemed an original and all of which shall be taken together and deemed to be one
instrument. The parties further agree that a signature transmitted via facsimile or e-signature
shall be deemed original for all purposes hereunder.
GRANTEE
By: _______________________________________
Trina Lee, Owner
CITY OF SAN LUIS OBISPO, A MUNICIPAL CORPORATION
By: _______________________________________
Greg Hermann, Deputy City Manager
APPROVED AS TO FORM:
By: ________________________________________
Sadie Symens, Deputy City Attorney
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MEMO
TO: City of San Luis Obispo
919 Palm Street
San Luis Obispo, CA 93401
Attn: Nestor Veloz-Passalacqua
Diversity, Equity, & Inclusion Manager
FROM: Trina Lee
Banchan Foods
DEI SLO Business Grant
FY 2022-2023
SUBJECT: REQUEST FOR EXTENSION OF AGREEMENT
Thank you for considering this request for extension of the DIVERSITY EQUITY INCLUSION SLO
BUSINESS GRANT 22-23 Agreement between Trina Lee/Banchan Foods and the City of SLO.
Due to setbacks in securing the necessary permits to operate, the grant funds have not been exhausted
before the end of the Agreement period. Therefore, I am requesting a 6-month extension to the
Agreement.
I experienced setbacks in the process of securing the necessary permits to operate, which delayed the
launch of my business by several months. The most significant setback was the processing of my
California Processed Foods Registration application by the California Department of Public Health’s Food
and Drug Branch.
Permit Application Processing Delays
Commercial kimchi production requires several permits. One of these permits is a Processed Foods
Registration from the California Department of Public Health (CDPH). Navigating the permitting process
was extremely challenging, but after numerous meetings and phone calls with local and State Health
Department representatives, as well as outside resources, I completed my application for Processed
Foods Registration in September 2023. Unfortunately, the State had a backlog of applications, and
processing took 5 months. I received final approval on February 6, 2024.
Subsequently, I applied for the Dependent Food Service Operator Permit from the SLO County
Environmental Health Services Division, which was approved on March 25, 2024. After that, I applied for
the Temporary Food Facility Multiple Events Permit, which was approved on May 9, 2024. I made my first
legal sale the following day on May 10, 2024.
Unfortunately, the period of time during which I was able to legally sell kimchi was very brief. Ownership
of the Commercial Kitchen space I rented changed, and the new landlord refused to honor the terms of
my lease. I was forced to move. On May 22, 2024, I moved to a new commercial kitchen location within
Exhibit A
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the City of SLO. Since all of my permits are attached to the old kitchen address, I will have to obtain new
permits before I can return to legally selling my kimchi.
Financial Report
Balance:
$23,656.00 spent
$1,344.00 remaining
Equipment - $4,663.17
Supplies - $4,223.83
Rent - $9,350.00
Permits & Licensing - $2,236.08
Insurance - $289.00
Food Costs - $662.32
Services - $194.80
Mileage - $2,036.80
Planned Business Activities
Changing kitchens requires amending my permits to reflect the new kitchen location. This will cost $1,344
in permit application fees.
August
Apply for Processed Foods Registration from the California Department of Public Health.
September
Apply for updated Dependent Food Service Operator Permit and Temporary Food Facility
Multiple Events Permit from SLO County Environmental Health Department.
Submit an updated Year-End Report reflecting the utilization of remaining grant funds.
Planned Utilization of Remaining Funds
Upcoming expenditures:
Application fees to amend all permits to reflect new kitchen location:
$556 - Processed Foods Registration+Health Safety Fee
$488 - Dependent Food Service Operator Permit-Moderate Prep
$300 - Temporary Foods Facility Multiple Events Permit
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Thank you for your consideration of my request for extension. I look forward to completing the necessary
steps to get this business fully launched in the coming months.
Trina Lee
Banchan Foods
805-704-5004
banchanfoods@gmail.com
Docusign Envelope ID: 96C332CC-0F4B-4A60-A00F-37D40370B529
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DIVERSITY EQUITY INCLUSION SLO BUSINESS GRANT 22-23
THIS AGREEMENT, dated ___________________ for the convenience of the parties hereto, is
between the City of San Luis Obispo, a chartered municipal corporation (referred to herein as
CITY), and Banchan Foods (referred to herein as GRANTEE).
WITNESSETH:
WHEREAS, GRANTEE has requested CITY to contribute to Kimchi Business as submitted in
its application to the CITY on March 31, 2023.
WHEREAS, the Services will be available to residents of the City, thereby serving both a public
and municipal purpose.
NOW, THEREFORE, CITY and GRANTEE for and in consideration of the mutual benefits,
promises, and agreements set forth herein, do agree as follows:
1. GRANTEE will make its Services, as described in its application (the “Application”),
incorporated by reference and attached as Exhibit A, available to City residents from July 1,
2023 to June 30, 2024.
2. GRANTEE will provide CITY with a mid-year report, due January 10, 2024, and final
program report, due July 10, 2024, summarizing administrative, financial, and client Service
activities. Said reports shall be in the form of “Exhibit B,” attached hereto.
3. GRANTEE and all its agents, representatives, or participants in any manner in the
performance of its obligations and duties hereunder shall be employees or volunteers of
GRANTEE. They shall not, for any purpose, be considered employees or agents of the CITY.
4. GRANTEE agrees to hold CITY harmless and to defend CITY against, from, and in any
claim, action, proceeding, or hearing wherein there is an allegation charging liability of the
part of the CITY as a result of any act or omission, negligent, or otherwise, by GRANTEE.
5. CITY agrees to pay the GRANTEE a one-time only grant, in the sum of $25,000, to be used
for the Services as described in the Application. The grant will be paid in one installment
when a signed contract is received.
6. The Department Head- Administration may terminate this agreement at his sole discretion,
after a public hearing and upon ten (10) days written notice to GRANTEE. Said termination
shall be effective thirty (30) after CITY mails notice of termination of agreement to
GRANTEE. Any funds not paid pursuant to paragraph 5 above shall revert to CITY upon
said termination.
7. GRANTEE shall complete the five-hour Small Business Development Center (SBDC) course
within 30 business days of fund disbursement. Proof of completion shall be provided to
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CITY. If GRANTEE fails to provide timely proof of completion, CITY reserves the right to
pursue return of the awarded funds in civil action.
8. GRANTEE hereby certifies and agrees that it will comply with the Human Relations
Commission “Bylaws,” which creates an environment within the City in which all persons
can enjoy equal rights and opportunities regardless of race, religion, sex, national origin,
sexual orientation, age, physical, mental, or economic status.
9. For purposes of notice under this agreement, all notices shall be considered effective upon
being sent by certified mail to the following addresses:
CITY:
City of San Luis Obispo
919 Palm Street
San Luis Obispo, CA 93401
Attn: Greg Hermann, Assistant City Manager
GRANTEE:
Banchan Foods
97 Ash Ave #183
Cayucos, CA 93430
Attn: Trina Lee
caltrinalee@gmail.com
IN WITNESS WHEREOF, the parties have executed this agreement by their proper officers duly
authorized:
GRANTEE
By: _______________________________________
Trina Lee, Owner
CITY OF SAN LUIS OBISPO, A MUNICIPAL CORPORATION
By: _______________________________________
Greg Hermann, Assistant City Manager
APPROVED AS TOFORM:
By: ________________________________________
Christine Dietrick, City Attorney
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HUMAN RELATIONS COMMISSION
Diversity, Equity, & Inclusion SLO Business Grant:
2023-24 DEI SLO Business Grant Application
The funding and grant application will support initiatives to diversify the local economy and
shall be accessible to anyone. All proposals must be inclusive of all individuals and
communities.
BUSINESS NAME
PROJECT/PROGRAM NAME
DATE BUSINESS ESTABLISHED
BUSINESS LICENSE NUMBER
WEBSITE
Address
*If you are not currently a business, you must be willing to participate in 5 hours of one-on-one coaching with
the Small Business Development Center and secure a business license.
(This person will receive notifications regarding grant decisions, contract execution, and reporting requirements)
BUSINESS CONTACT *
PHONE
E-MAIL ADDRESS *
WHO PREPARED THIS APPLICATION (if different than above)
BUSINESS INFORMATION
Banchan Foods
Kimchi Business
3/31/2023
NA
NA
City State / Province / Region
Postal / Zip Code Country
Street Address
Address Line 2
Yes No
CONTACT INFORMATION
Trina Lee
8057045004
calltrinalee@gmail.com
Exhibit ADocuSign Envelope ID: E0705B28-51CC-49D3-AA24-43CA8D5DB2B1Docusign Envelope ID: 96C332CC-0F4B-4A60-A00F-37D40370B529
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PHONE
1) Which of the below best describes your business proposal reflected in this application *
2) Provide an executive summary of the proposal (Max 200 words)*
3) Is this proposal for:*
4) Requested Amount *
GRANT REQUEST INFORMATION
Service
Product
Experience
Promotion
Other
Banchan Foods is a new kimchi business that seeks to increase culinary diversity and promote Korean
culture in San Luis Obispo. With a grant request amount of $25,000 and a total project budget of $55,000
(with the other $30,000 self-funded), Banchan Foods will produce and sell kimchi directly to consumers
through its website and at local farmers' markets. The company will also wholesale the product to SLO
Oriental Market, SLO Co-Op and other brick and mortar outlets.
To ensure sustainability, Banchan Foods will prioritize using locally sourced ingredients, eco-friendly
packaging, and a zero-waste production process. To make Korean culture more accessible and inclusive,
Banchan Foods will offer a range of kimchi options to cater to different dietary needs and preferences,
including spicy, vegan, and traditional options.
In addition to selling kimchi, Banchan Foods will use its social media platforms to promote Korean culture
through instructional and informative videos about the significance of kimchi to Korean culture. The business
owner intends to collaborate with the local Korean American community, including the CalPoly Korean
American Student Association, to increase community involvement and foster appreciation for Korean
culture.
Through this venture, Banchan Foods aims to create a sustainable business model that benefits
underserved communities in San Luis Obispo while promoting the importance of cultural diversity and
inclusion.
A new program
Continuation of an existing program
25,000
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5) Itemized breakdown of requested amount (e.g., products or services purchased, hours subsidized, etc.):
6) What percentage of the funding needed will this grant cover?*
EQUIPMENT $4,570
Robo Coupe $2,200
Mandoline x 3 $105
Commercial Vitamix $530
Knives $200
20-qt Stock Pot x 2 $120
Cambros x 6 $300
Booth Supplies $400
Smart Lav+ Mic $80
Ring Light $35
Tripod + Mount $200
MILEAGE $1,800
2800 miles/year $1,800
FOOD COSTS $9,100
Food $175 /100 jars $9,100
MATERIALS $6,890
Jars + Lids $4,530
Labels $1,510
Merchandise $600
Office Supplies $250
RENT $10,040
kitchen $25/hrx40hs/mo $1,000
Cold Storage $200/mo $200
Farmer's $170/wk $8,840
INSURANCE $1,200
Product liability $1,200
LICENSING $1,085
CA Processed Food Registration $456
SLO Health Dept Temp Food Facility $294
SLO Business License $95
Food Manager Certification $150
County Farmers Market Certified Producer Permit $90
SERVICES $8,436
Webhosting $40/mo $480
Bookkeeping $300/mo $3,600
Website Design $3,000
Legal and Tax Services $1,200
Canva $13/mo $156
TAXES $12,289
Income Tax $12,289
TOTAL $55,010
Approximately 45%
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7) How will this proposal benefit underrepresented and/or underserved communities in the City of SLO?*
8) Briefly describe 1-3 methods of evaluation with indicators of success for your proposal.*
I certify that the information contained in this application is, to the best of my knowledge, true and accurate;
that my business subscribes to the Human Relations Commission’s “Statement of Purpose and Bylaws” which
creates an environment within the City in which all persons can enjoy equal rights and opportunities regardless
of race, religion, sex, national origin, sexual orientation, age, physical, mental or economic status; and that this
application is submitted with the full knowledge and endorsement of the business and that I am authorized
submit the application on behalf of the business.
Signature *
Date *
Please include the following attachments. If these are not included, it will be considered as incomplete
application and will not be reviewed.
1. The Business Proposal/Plan (max 3 pages)*
2. Summary of P&L/Financials (max 1 page)*
It will provide a new and unique culinary experience to the community, which will increase the diversity of
food options available in the city. This will not only benefit those who are already familiar with Korean
cuisine, but also those who may not have been exposed to it before, thereby promoting cultural exchange
and appreciation. Secondly, as a Korean American-owned business that specializes in producing a
traditional Korean dish, Banchan Foods will bring visibility to the underrepresented Korean American
community in SLO. By sharing my cultural heritage and story through food, I hope to foster understanding
and appreciation for Korean culture among the wider community. In doing so, Banchan Foods will also serve
as a unifying force for the local Korean American community, who will see their culture represented and
celebrated through this business. Finally, Banchan Foods will utilize its social media platform to promote
Korean culture and increase understanding and appreciation for Korean food and traditions. Through
instructional videos and educational content, Banchan Foods will provide a window into the rich history and
cultural significance of kimchi and other traditional Korean dishes. Furthermore, Banchan Foods plans to
collaborate with the local Korean American community to promote and celebrate Korean culture in SLO.
One avenue for collaboration is through engagement with the Korean American Student Association at
CalPoly. By partnering with the club, Banchan Foods can engage with the community and foster a deeper
appreciation for Korean food and traditions. Through these efforts, Banchan Foods will increase the visibility
of Korean culture and provide a unique and valuable contribution to the culinary diversity of SLO. By
promoting inclusivity and understanding of diverse cultures, Banchan Foods will also foster a more
connected and supportive community for all.
Indicators of Success:
- average of at least 100 units sold per week
- available in at least 5 brick and mortar locations within the first year
- average of at least 20 instances of social media engagement (likes, comments, shares) per week
Signature
3/28/2023
Attachments
Banchan Foods - Business Plan.pdf 50.16KB
Banchan Foods - Profit and Loss Report.pdf 65.93KB
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3. Diversity, Equity, & Inclusion Statement (1-3 paragraphs)*
Banchan Foods - DEI Statement.pdf 24.29KB
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Business Plan
Banchan Foods
Banchan Foods is a new business that specializes in producing and selling authentic Korean
Kimchi.Our product will be sold at local farmers'markets and health food stores in San Luis
Obispo County at a competitive price of $12 per jar.Our mission is to provide customers with a
unique,healthy,and flavorful product that will keep them coming back for more.We are
committed to providing top-notch customer service,and we aim to expand our product offerings
in the future.Our startup budget of $55,000 will be used for the purchase of necessary
equipment,website development,branding,packaging,and marketing.
Market Analysis:
The market for fermented food products like Kimchi has been on the rise due to the increasing
awareness of the importance of gut health.Furthermore,Korean food has gained popularity in
recent years,and the demand for authentic Kimchi has increased in the US.Our target market
is health-conscious individuals who are looking for natural and organic food products that taste
great.Our customers will be those who are looking for unique and flavorful condiments to add to
their meals.
Marketing and Sales:
Our marketing strategy will be to leverage the power of social media platforms such as
Instagram,Facebook,and TikTok to reach our target audience.We will also partner with local
health food stores and farmers'markets to promote our product.To increase brand awareness,
we will attend food festivals and events,and we will offer samples to customers.Our sales
strategy will include offering a discount for customers who buy in bulk.
Product Line:
Our initial product line will include three flavors of Kimchi:traditional,vegan,and spicy.We will
use high-quality ingredients to ensure the best taste and flavor in each jar.Our Kimchi will be
made in small batches to ensure freshness,and we will use glass jars that are recyclable and
environmentally friendly.
Operations:
To start,I will be the only employee.I will handle production,sales,and delivery.I will be
responsible for making Kimchi,packaging,labeling,and delivering the product to the farmers'
market and health food stores.We will rent a space in a commercial kitchen in the City of SLO
where we will make our Kimchi.
Financial Projections:
Our total startup budget is $55,000,which includes equipment,website development,branding,
packaging,and marketing.We project our revenue in the first year to be $79,000 with a net
profit of $32,000.By the end of the third year,we expect to reach a revenue of $133,000 with a
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net profit of approximately $54,000.We will reinvest our profits into expanding our product line
and increasing production capabilities.
Conclusion:
Banchan Foods aims to provide customers with a unique and flavorful product that is healthy
and affordable.We are confident that our focus on quality,customer service,and marketing will
enable us to grow and establish ourselves as a reputable brand in the fermented food industry.
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Banchan Foods is a proposed kimchi business that aims to increase the culinary diversity of
SLO by sharing a beloved and essential aspect of Korean culture.Kimchi is not only a staple in
Korean cuisine but an essential part of Korean identity.By starting this business,I hope to share
my culture and unite the local Korean American community while also fostering understanding
and appreciation for Korean culture among the broader community.
The lack of representation of underrepresented cultures in the local food industry is a significant
issue.My mission is to increase the culinary diversity of the City of SLO by introducing
traditional Korean kimchi to the local food scene and to use my business as a vehicle for
promoting diversity,equity,and inclusion.
Overall,Banchan Foods seeks to contribute to a more diverse and inclusive community in SLO
by sharing the cultural significance and deliciousness of kimchi with everyone.The grant will
provide an opportunity to turn this vision into a reality and make a meaningful impact in the
community.
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Banchan Foods Profit and Loss Report
Profit and Loss Report
Revenue Year 1 Year 2 Year 3
Sales $79,200.00 $110,880.00 $133,056.00
Less: Discounts and Allowances $1,000.00 $1,400.00 $1,680.00
Net Sales $78,200.00 $109,480.00 $131,376.00
Cost of Goods Sold
Materials $15,740.00 $22,036.00 $26,443.20
Overhead $4,655.00 $6,517.00 $7,820.40
Total Cost of Goods Sold $20,395.00 $28,553.00 $34,263.60
Gross Profit $57,805.00 $80,927.00 $97,112.40
Operating Expenses
Advertising $500.00 $700.00 $840.00
Rent $10,040.00 $14,056.00 $16,867.20
Insurance $1,200.00 $1,680.00 $2,016.00
Mileage $1,800.00 $2,520.00 $3,024.00
Depreciation $600.00 $840.00 $1,008.00
Other Expenses $500.00 $700.00 $840.00
Total Operating Expenses $14,640.00 $20,496.00 $24,595.20
Operating Profit (Loss)$43,165.00 $60,431.00 $72,517.20
Add: Other Income
Other Income $1,200.00 $1,680.00 $2,016.00
Profit (Loss) Before Taxes $44,365.00 $62,111.00 $74,533.20
Less: Tax Expense $12,289.11 $17,204.75 $20,645.70
Net Profit (Loss)$32,075.90 $44,906.25 $53,887.50
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DocuSign Envelope ID: E0705B28-51CC-49D3-AA24-43CA8D5DB2B1Docusign Envelope ID: 96C332CC-0F4B-4A60-A00F-37D40370B529
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DocuSign Envelope ID: E0705B28-51CC-49D3-AA24-43CA8D5DB2B1Docusign Envelope ID: 96C332CC-0F4B-4A60-A00F-37D40370B529
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DocuSign Envelope ID: E0705B28-51CC-49D3-AA24-43CA8D5DB2B1Docusign Envelope ID: 96C332CC-0F4B-4A60-A00F-37D40370B529
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Certificate Of Completion
Envelope Id: 96C332CC0F4B4A60A00F37D40370B529 Status: Completed
Subject: Complete with Docusign: Amendment No.1 to 2023-24 DEI SLO Business Grant Contract - Banchan Foo...
Department:
Supplier:
Source Envelope:
Document Pages: 19 Signatures: 3 Envelope Originator:
Certificate Pages: 5 Initials: 0 Lindsay Christiansen
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Time Zone: (UTC-08:00) Pacific Time (US & Canada)
990 Palm Street
San Luis Obispo, CA 93422
lchristi@slocity.org
IP Address: 104.129.202.91
Record Tracking
Status: Original
7/31/2024 10:42:56 AM
Holder: Lindsay Christiansen
lchristi@slocity.org
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Trina Lee
calltrinalee@gmail.com
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Greg Hermann
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Deputy City Manager
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Sadie Symens
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Deputy City Attorney
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Daniel Clancy
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City of San Luis Obispo
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Katie Done
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Nestor Veloz-Passalacqua
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Electronic Record and Signature Disclosure
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Exhibit B
City of San Luis Obispo
Grant Recipient Report Template
Midyear Report Due:January 20,(YEAR)-Year-End Report Due:July 20,(YEAR)
Grant Name:DEI SLO Business Grant
Grant Year:FY 2022-2023
Type of Report:Midyear Report (check box)End-year Report (check box)✓
Organization:Banchan Foods
Project Name:Kimchi Business
Administrator ’s Report:(A brief synopsis of the activities of the reporting period,including a statement of the
activities,service or programs provided as described in Exhibit A (your grant application)and any changes that
have occurred during the reporting period.If operations or service provision have changed,please
disclose,and explain the reasoning and response to changes in this section.)
●Received long-awaited California Processed Foods Registration!
●Received SLO County Dependent Service Operator Permit.
●Received SLO County Temporary Food Facility Multiple Events Permit.
●Completed Food Handlers Manager Certification.
●Began conducting in-person sales from my commercial kitchen space in SLO.
●Established an account with Harvestly,have sold 36 jars of kimchi through this platform.
●Purchased remaining equipment and supplies needed for Farmer ’s Market sales.
●Applied for booth space at the following Farmer ’s Markets:
San Luis Obispo Saturdays San Luis Obispo Thursdays
Morro Bay Thursdays &Saturdays Templeton Saturdays
●Secured Morro Bay Business License.
●Started selling at the Saturday Morro Bay and Thursday SLO Farmers Markets,have sold
82 jars at these markets.
●Participated in AAPI’s Asian American Festival on May 11th,donated 30 jars of kimchi for
festival-goers to enjoy.
●Approached several brick-n-mortar markets—two are currently carrying my kimchi:
Sunshine Health Foods in Morro Bay and Soto’s Market in Cambria.I’m also in conversation
with SLO Veg,SLO COOP,and Gather Natural Market in Atascadero.
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●Ownership of my commercial kitchen space changed and I had to move to a new kitchen
space in the City of SLO.Unfortunately,this required reapplying for all of my permits with
the new kitchen address.
●Updated and renewed my CA Processed Foods Registration,SLO Dependent Food Service
Operator Permit,and SLO Temporary Foods Facility Multiple Events Permit.
●Participated in the Pickle Festival fundraiser for Meals That Connect,served
Gyeran-Jangjorim to 500 attendees.
●Collaborating with the CalPoly Korean American Student Association to plan an activity for
National Kimchi Day.
●Collaborating with Sichuan Kitchen on some upcoming community-centered events.
●Collaborating with local business podcast,The Artistic Abode,to do an interview.
●Creating educational videos on kimchi-making,which will be shared on social media as well
as used as part of a presentation for Kimchi Day.
Statistical Report:(This section must include 1)the metrics reported as described in Exhibit A (your grant
application)and 2)the demographic data collected through the surveys.
●Because of significant delays with permit application processing,I’m really only just getting
started selling my kimchi.So far I’ve sold 174 jars (36 jars through Harvestly,82 jars at
Farmers Market,24 jars wholesale to local grocery stores,26 in person from my commercial
kitchen,and 6 at events).
●I donated 30 jars of kimchi to AAPI SLO’s Asian American Festival on May 11th.
●I served 500 attendees at the SLO Pickle Festival on October 5th.
●I’ve made 74 social media posts across TikTok,Instagram,and Facebook,which have
garnered 278 engagements.
Financial Report:(A financial statement detailing how the City’s grant funding has been or planned to be
allocated.)
Balance:
$25,000.00 spent
$0 remaining
Equipment -$4,663.17
Supplies -$4,223.83
Rent -$9,350.00
Permits &Licensing -$3,724.78
Insurance -$578.00
Food Costs -$2,265.42
Services -$194.80
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Grant Metrics &Performance Outcomes Template
(must be reported by all grant recipients)
Metrics/Performance Outcomes Results
1.Number of individuals served.
Served refers to individuals specifically receiving any of the following:
•Services directly provided by the grantee;
•Program/project applications,instructions,trainings,products,
or concepts;
•Information (orally or in printed,in-person,virtually or over the
phone);
•Any materials (flyers,brochures,etc.);
1,221 individuals served
278 social media engagements
239 students at KASA presentations
30 jars donated
174 jars sold
500 event attendees served
2.Number of service hours provided.
Service hours refer to any amount of time that is directly linked or
performed as part of the work defined within the scope of the agreement
signed by the grantee.
810 service hours provided
1,356 hours making kimchi
96 hours outreach/events
3.Number of activities.
Activities can be defined as gatherings either the grantee organizes or
attends.In either case,grantee must specify if it attended or organized the
activity.This can be events,workshops,panel discussions,roundtable
discussions,presentations,etc.
•Activities refer to any gathering designed to promote programs,
services,or concepts related to the components within the
scope of the agreement signed by the grantee.
•Activities also refer to any gathering designed to create
awareness of the programs,services,or concepts related to
the components as defined within the agreement signed by
the grantee.
•Activities also refer to any gathering designed to outreach,
engage,consult,and collaborate with the community as
defined within the agreement signed by the grantee
5 activities
Asian American Festival
KASA Presentation
Podcast Interview
Kimchi How-To Videos
Pickle Festival
5.Report perception of services provided and/or
engaged activities.
Survey individuals to measure the impact of the services provided and/or
engaged activities as described within the scope of the agreement signed
by the grantee.Report in percent and total number of individuals served.
Technical assistance can be provided to grantee in development of
questions.
905 individuals served
239 KASA students
Approx 600 Asian American Festival Goers
204 Kimchi purchases+donations
500 Pickle Festival Goers
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6.Demographic Questions
Demographic questions are highly encouraged to be completed by
ndividuals that fall within the grantee’s scope of services.A current
demographic survey is available and is highly encouraged for grantee to
reach out for the demographic survey template.
Name:Trina Lee Title:Grantee Phone:805-704-5004
Signature:Date:Dec 22th,2024 E-mail:banchanfoods@gmail.com
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