Foodmapping is food intolerance testing business. The business comes with 2 testing machines (one new and one in excellent used condition), a full business plan, graphincs, logo, website, email, etc, ready for immediate trade.

The business is currently located on the Mornington Peninsula but can be taken anywhere.

Foodmapping Business Model

  • Value of Machines/Stock/Testing Substrates
    • Gastrocheck Machine (Large) – $23,500 (brand new, full 2 year warranty, un-used due to warranty replacement)
    • Gastrolyzer Machine (portable) – $2750 (used, excellent condition)
    • Disposables and Substrates approx. $500
    • Graphics, Logo, Website, Domain Name, Email accounts – approx. $15,000
    • Specialist (Surgeon and Dietitian consultants) development and design (electronic and printed copies) of training manuals/cheat sheets/resources/referral pads/stationary/marketing materials/business cards/educational materials –60 hours approx. $10,000-$20,000
  • Ongoing expenses – (excluding testing machine and disposables)
    • Rent at testing facility or run mobile or home based business
    • Staff for providing testing – no additional cost as doesn’t impact on usual daily work activities (time per patients cumulative 15mins each approx. over 3hr testing duration)
    • Stock for sale – $5wholesale cost (retail $15 each) for each FODMAP book from Monash University
  • Ongoing expenses – (Machine related)
    • Testing solutions (approx. $0.50-$1.50 per test)
    • Disposables – mouth pieces (approx. $2-4 per test) or if using gas collection bags rather than mouth piece is $10 per test
    • Disposables for take home kits approx. additional $15-25 per test
    • Calibration of machine/s monthly/yearly – $5 per month and large machine only requires sending back to supplier every 2 years whilst loan machine provided approx. $800 in total with postage and handling included
  • Income
    • Charge patients $80 per test (consider discounted rate of $50 for pensioner/students/concession card holders)
    • Minimum number of tests per person likely to purchase is 2-3 (1 x baseline to check rate gastric emptying, H+, 1 x fructose, 1 x lactose, also offer sorbitol, xylitol, SIBO, other?)
  • Capacity of testing per day
    • Testing done at 0, 15, 30, 60, 90, 120mins, (some patients need 150 and 180 mins, and a 45min test is optional too)
    • Allow 15mins patient information session prior to each test (ie: 7.45am if 8am test)
    • Minimal testing which would not require additional staffing using 2 machines for 2 x 3 hour blocks – 3-5 patients per machine = 12-20 patients per day ($960-$1600)

 

  • Maximal testing rates – Start times staggered using 2 machines = 7 x test sessions per day with up to 5 patients per test session = 35 patients per day max ($2800)
    • Gastrocheck test start times – 8am, 10.30am, 1pm and 3.30pm
    • Gastrolyzer+ test start times – 9.15am, 11.45am and 2.15pm
  • Calculating Profit and targets
    • Cost per session is $? rent and $? staff = $? – none
    • Cost per test is $4-$10 per test (= $7 average)
    • Minimum target is 10 tests per day x $65 average price ($50 concession to $80 full-price tests per day) =$665 for which costs us $140 for tests
  • Forms Provided
    • Patient instruction sheet (to be provided to patient 2-3 days prior to testing)
    • FOODMAPPING testing information sheet for patients
    • Patient test recording sheet
    • Protocols and manual
    • Results sheet
    • Promotional fliers and cards
    • Signs for waiting rooms
    • Educational sheets on each food intolerance
  • Advertising
    • Letters to all GP’s on database – provide referral pads
    • Letters to all current patients on database
    • Newsletter/Email to all current patients on database
    • Facebook page
    • Website – foodmapping.com.au
    • Instagram page
    • Contact local hospital staff and pathology clinics advising testing
    • Signs for GP/medical clinics/Gyms/health centres/health shops
    • Online directories
    • Newspaper/local media/radio advertising
  • Considerations for testing
    • Testing takes minimum 2-3 hours per test per person
    • 3 minutes for each person to do each breath sample (45 secs to blow and 2minutes for machine to recalibrate)
    • Manual data entry at end of each test into software for results
    • Results can be interpreted by tester but then patients should be referred on to a dietitian or GP for further education although providing written material is suitable
    • Write letters of results to local GP’s to encourage support of testing
    • Patients can only do one test per 48 hours to allow bowels to empty
    • Patient prepares for test 24 hours in advance (as per protocol)