We strive for each team member to do something they are passionate about and feel comfortable doing. Our team grows exponentially alongside the project. Soon, we will be opening stores, cafés, cooking schools, and much more.

• Christian Becker D’Acosta, project driver: 20 years of experience in the gastronomic industry with companies like Four Seasons, The Walt Disney Company, Grupo Contramar, among others.
• Omar Díaz Valderrama, operations director: Over 20 years in the creation of specialty restaurants such as Grupo Contramar and Los Danzantes, among others.
• Paloma García Castillejos, TLK Stores Director: Experience in gastronomic press, teaching in prestigious culinary schools, and catering at events like the PGA.
• Natalia Gallego, service specialist: Coffee and wine enthusiast with experience in companies like Los Danzantes and Viñedos La Terquedad, and in implementing the Becker Bakes model.
• Benjamín López Martínez, Corporate Chef: Experience in high-end restaurants like Pujol by Enrique Olvera and Sud 777 by Edgar Núñez.
• Mario Castellano, Head Baker: Experience in traditional Mexican bakery in companies like Grupo Contramar and Ficelle, among others.
• Meydeline Solorzano Rodriguez, Head Pastry Chef: Experience in high-end pastry and chocolaterie in companies like Dinner in the Sky.

To estimate the Total Addressable Market (TAM), Serviceable Available Market (SAM), and Serviceable Obtainable Market (SOM) for a premium catering and food delivery business in Mexico:

TAM (Total Addressable Market):
- Global premium food market: $100 billion.
- Mexico's share: 2%.
- TAM in Mexico: $2 billion.

SAM (Serviceable Available Market):
- Focus on high-income urban areas (e.g., Mexico City, Monterrey, Guadalajara).
- These cities represent 50% of the premium market.
- SAM: $1 billion.

SOM (Serviceable Obtainable Market):
- Considering competition and business capacity.
- Target to capture 5% of SAM in the first year.
- SOM: $50 million.

Example Summary:
- TAM: $2 billion.
- SAM: $1 billion.
- SOM: $50 million.

Data Sources:
- INEGI for demographic and economic data.
- Euromonitor, Statista for market reports.
- Industry associations for trends and statistics.

The growing demand for catering services shows us how to develop the service for external clients. We are currently developing stores, delivery, and our Becker Bakes coffee shop model, initially for XY Booster employees, with plans to expand to the external market within months.

We are working together with an outsourcing partner to generate appropriate financial statements and controls.

We are currently laying the basic foundations to enable steady growth, including the adaptation of kitchens and consumption centers, as well as the implementation of new concepts.

In a fast-paced world, The Lab Kitchen invites us to take a moment to reflect on current consumption practices, which are not always the most suitable. We aim to make the best use of received products and reduce waste. Understanding that an imperfect vegetable does not affect the taste of a dish and that overflowing displays, much of which will end up in the trash, are unnecessary.

We provide information about the origin of the product and, when possible, connect the consumer with the producer. We want people to understand the hours of effort and dedication, the care in production, and the value of organic products. In essence, valuing and appreciating what is brought to the table, something not always accessible in our fast-paced lives.

With the help of technology, The Lab Kitchen simplifies this information so we can grow as not just a foodie community, but as human beings sharing one world.

In a fast-paced world, The Lab Kitchen invites us to take a moment to reflect on current consumption practices, which are not always the most suitable. We aim to make the best use of received products and reduce waste. Understanding that an imperfect vegetable does not affect the taste of a dish and that overflowing displays, much of which will end up in the trash, are unnecessary.

We provide information about the origin of the product and, when possible, connect the consumer with the producer. We want people to understand the hours of effort and dedication, the care in production, and the value of organic products. In essence, valuing and appreciating what is brought to the table, something not always accessible in our fast-paced lives.

The Lab Kitchen is committed to simplifying this information so we can grow as not just a foodie community, but as human beings sharing one world.

There has never been a better time in history where consumers are more connected. Through this network of contacts, we can showcase those passionate about taking quality a step further. By creating a Foodie community, we learn from each other and share this knowledge. A virtuous circle is created, inspiring both the cook and the target consumer.

With the correct information, waste is minimized as consumers know how to make the most of these carefully curated products and can schedule purchases through an App, facilitating the distribution line. Additionally, we know what works and what doesn't, thanks to the feedback generated by the community itself.