Express Melts & Sandwiches

Fast, Fresh Food for Healthcare Heroes

Express Melts & Sandwiches (EMS) is a mobile food service business designed to serve medical and healthcare workers in Hornell, NY. Operating from a converted retired ambulance, we provide fresh, made-to-order meals in under 5 minutes—faster than sit-down restaurants, better than fast food.

I drove ambulances during COVID-19 in Indianapolis and Louisville. I watched healthcare workers grab whatever they could during short breaks because nothing else was fast enough. Here in Hornell, the problem is the same: McDonald's or gas stations. Fast food gets old fast. We're the solution.

Engineered for Profitability

Every recipe has been costed to the penny. Our average meal COGS of 30.8% is significantly below the industry target of 35-40%, giving us cushion for unexpected costs while maintaining competitive pricing.

With an average transaction value of $10-12 including meal combo (sandwich, chips, drink), our target is 30 customers per operating day. Starting with 4 days per week, we'll adjust based on demand—if the market supports 7 days, we'll scale accordingly.

Proven Demand, Captive Audience

Our primary focus is hospital staff and patients, but the market extends well beyond. With my wife's gas station connections, college campuses nearby, and a robust event calendar through Hornell Partners For Growth, we have multiple revenue streams from day one.

Why We'll Succeed

Strategic Advantages

• Speed: Most orders ready in under 5 minutes—critical for medical staff on limited breaks
• Smart Scaling: Start 4 days per week, expand to 7 only if demand supports it—minimize waste, maximize efficiency
• Built-in Referral Network: My wife works at the gas station across from the hospital with hundreds of daily regulars who will be directed our way
• Event Calendar: 12+ annual events through Hornell Partners For Growth, plus 2 county fairs and multiple festivals provide consistent weekend revenue
• Brand Alignment: EMS theme built from a retired ambulance resonates authentically with first responders
• Signature Flavor: House-made hollandaise on every item creates unique taste profile and customer loyalty
• Low Barrier to Entry: Converted ambulance keeps capital costs minimal vs. new food truck ($50K+) or brick-and-mortar
• Owner-Operated: My wife and I will run operations—no payroll overhead in year one, maximum margin retention

Preparation Meets Opportunity

I've worked in food service on and off over the past decade—mom-and-pop diners, corporate chains, everything in between. I learned food costing the hard way: in real kitchens where every penny matters. I know how to run tight margins without cutting corners.

During COVID-19, I worked EMS in Indianapolis and Louisville. I lived the problem alongside healthcare workers—watching them grab whatever they could during 15-minute breaks because nothing else was fast enough. That's when I knew this business needed to exist.

For the past two years, I've been active in food truck business groups, learning from operators who've succeeded and failed. I've studied permits, health codes, equipment needs, and seasonal challenges. I know what breaks most trucks: poor cost management, inconsistent quality, and cash flow gaps.

Why I Won't Fail

• Every recipe costed to the penny before opening day—no guessing on margins
• Built-in customer base with genuine need (not hoping for foot traffic)
• I drove ambulances during COVID and lived the problem this business solves
• Low overhead model allows survival during slow periods and seasonal dips
• Two years of research, mentorship, and learning from others' mistakes
• Real food service experience—I know how kitchens work and where margins break
• Personal resilience tested and proven through overcoming homelessness twice

Use of Funds

Every dollar of the $20,000 requested has been calculated based on vendor quotes and industry standards. This is the minimum viable capital to launch professionally and sustainably.

The loan payment buffer ensures we can make our financial obligations during the critical build phase (months 1-3) and initial operating period without revenue pressure. Owner draw begins in month 4 at $1,000/month once operations are established.

90-Day Timeline to Operations

Financial Milestones

• Months 1-3: Build phase—no revenue, loan buffer covers payments
• Month 4: Launch operations, target 30 customers per day across 4 operating days ($1,200-1,400 weekly revenue)
• Months 5-12: Cover daily operating expenses and owner draw ($1,000/month), begin repaying startup costs
• Year 2 Goal: Achieve full break-even including loan repayment and owner draw increase

We're building this business to last, not to get rich quick. Conservative growth, careful cash management, and realistic expectations will get us there.

Profit with Purpose

Yes, this is a business. But it's also deeply personal. I've been homeless twice. I know what it's like to wonder where your next meal is coming from. I know what it's like to rely on the kindness of strangers.

Once we're stable and profitable, we plan to provide free meals to first responders, veterans, and neighbors in need. We'll never forget where we came from, and we'll pay it forward.

The real heroes are the doctors, nurses, EMTs, and firefighters who show up every day. We just want to make sure they're fed right—with fresh, quality food that respects their time and their work.