PermaCuisine - Boudreaux Family Farms | Skillshare Projects



PermaCuisine - Boudreaux Family Farms

PermaCuisine at Boudreaux Family Farms by Cajun Chef Ryan

Introduction to PermaCuisine | Permaculture Cuisine ~ Combining the efforts of permanent agriculture and cuisine creating a new generation of local, sustainable, renewable eating experiences.

We are located in Wake Forest, NC. 

We will feature our efforts at creating fine dining experiences from our local, sustainable, front yard and urban/suburban homestead. Possibly obtaining more usable and useful land resources as the business grows.

Two Thymes

Future Backyard Garden Expansion

Using a news/blog format the website will attempt to aggregate permaculture, homesteading, urban and home gardening websites from across the globe. Featured posts will be displayed in a scrolling image area, and will link to the post or aggregated website.

Bibb Lettuce Seedlings from fall crop

Business Model

PermaCuisine is a new term I created/coined combining the two primary terms Permaculture and Cuisine.

The premise behind PermaCuisine is combining the efforts of permanent agriculture and sustainable cuisine creating a new generation of local, sustainable, renewable eating experiences.

Grow your own!

From yard to table!

Sustainable permanent agriculture ~ sustainable cuisine!

Bon appetite!

Our ultimate goal is to use sustainable, permaculture, and hydroponic techniques to grow and raise exotic and organic produce, in addition to eggs, fresh fish, and dairy products for wholesale to local restaurants, retail farmers markets, and possibly CSA home delivery to retail customers.


Current Assets

Land - .45 acres in an unincorporated section of the county in a sub-division which about half of that land is usable for gardening and permanent agriculture techniques.

Equipment – Gas powered riding garden tractor/mower, gas powered tiller, gas power cultivator,   miscellaneous gardening hand tools. Soaker hose system for four growing areas

Raised Beds – Seven raised beds/growing areas that total to 432 sq. ft.

Non-Raised Beds – 3,200 sq. ft. of land for planting various edible flowers, herbs, and pumpkins

Compost Bins – Two 64 cubic foot compost bins made from recycles wood pallets for recycling yard waste leaves and organic kitchen scraps.

Future/Proposed Assets

Land – As demand permits the expansion of fertile arable land that can be converted to permaculture techniques within a 15 mile radius of our current location is possible with real estate searches for between 5 and 20 acre lots.

Equipment – Greenhouses, hydroponics for raising fresh fish, farm equipment, hand tools, watering systems and such.

Raised Beds - Future raised bed space in the current lot can be doubled in addition to another non-raised bed growing area of 1,600 sq. ft. for growing pumpkins and other fall crops.

Compost Bins – Expansion of compost creating opportunities can be doubled in the current location.

Human Resources

Current human resources are I and my spouse. As demand grows there could be a need to hire more labor workers for planting, harvesting, packing, delivery, and sales. Depending on expansion third-party contractors may need to be hired to build facilities such as greenhouses, production/packing facilities.

The Hard Parts

Working outdoors is hard labor, in the sun, in the cold, in the wet, getting your hands dirty, it goes without saying that these are all physically hard things to do. Another hard part will be creating a unique niche that sets PermaCuisine apart from other local farmers.

What makes us unique?

With 21 years of experience in the restaurant industry, and over 10 years’ experience growing vegetables and herbs, I am in a unique position to find, grow, and raise sustainable agriculture products that discerning chefs and restaurateurs are looking for in their “localvore” business model, which also sets them apart from typical restaurants. As such, similar farmer market clients and homeowners may want to cook and experience these same products in their homes.

Getting repeatable results!

Offer year-round rotation of products that change with the seasons, and continue to provide new varieties of produce and other products that customers are willing to try out. 


If you're an entrepreneur, write down how you will:

  1. Relentlessly hire people to delegate work to
  • Solicit hiring family members who express a similar interest in working for a start-up company
  • Solicit hiring request to friends who express a similar interest in working for PermaCuisine.
  • Solicit classified advertisements for positions that are required based on business growth
  • Give yourself a promotion so you are constantly doing work you're unable to hire anyone else to do
    • Set aside enough cash to continue to live off the business while continuing to grow the network of customers, partners, and product sources.
  • Build an organization that has the cash flow to permit you to do those two things
    • See above


    Fund your business

    Do you need money for this business?

    Does more money increase the chances you will reach positive cash flow? Profitability?

    What are the assets the money will go to pay for?

    Delivery truck(s), Tractor(s), other farm equipment
    Seeds, plant stock
    Organic fertilizers

    Viable land of 10 – 20 acres

    How long before the money invested starts turning into money returned?
    1 year

    Do you hope to sell this company?

    When it is time to fully retire, no sooner than 15 to 20 years from now.

    For how much?
    Good question! Hard to tell since it is expected to remain in my hands for at least 15 – 20 years.

    What is the gross margin of what you'll be selling?
    Shooting for a margin of 70%

    How long will it take you to reach scale?
    I am hoping for a minimum of 1 year, possibly 2 years at the maximum to reach a profitability scale of 70% margins.

    Given all this and what you learned in the video, what sort of funding are you seeking?

    The Kickstarter fundraising model would probably work well for my project.

    Why would this investor choose your offering over all the others available?
    I have a following from several blogs that has been building since 2008 and have been relatively an untapped resource which could fit well with the PermaCuisine project.

    Commit to a hiring plan

    If we can agree that a key part of your business is going to be your people and what they contribute, can we also agree that some hires are better than others?
    Yes, as I like to say, “Hire hard, and manage easy!”

    In this part of the 7-part plan, you're going to commit (not just describe, but commit) to what your human resources look like.

    Who are the first employees you need?
    Key Partners in the way of construction and building farm facilities if the location is not an existing farm.
    Eventually farm hands will be needed to work the land, in addition to the possibility of a trained permaculture specialist.

    Where will you find them?
    Place ads, college group directories, employee want ads and online job search organizations.
    Word of mouth
    Other key partners

    Why would they join you?
    Because we have an innovative service and unique product to deliver they will want to become a part of our team. Also, many folks are unemployed and looking for a change in their lives.

    How will you tell the good ones apart from the convenient ones?
    Interview process

    What's your funnel?

    After hiring people, how will you evaluate them?
    Three month evaluation and annual review

    How long after starting will you give people a formal review?
    Ninety days and 1 year

    What's your approach for talking about the uncomfortable?
    Tell them that I am uncomfortable and how I feel and then ask them how they feel!

    Are you asking people to do work that's been done before, or to explore the edges of a new universe?
    It’s all been done before, but we will try to incorporate new ways of adding permaculture to balance with conventional farming methods for a sustainable future.

    Business Name

    Boudreaux Family Farms

    Cash Flow

    Understand and control cash flow and pricing:

    • Products
      • Vegetables
      • Spices
      • Sauces
      • Eggs
      • Dairy


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