Our goal is simple but powerful — to make healthy foods more accessible for everyone in Baltimore. Too many families live miles from a grocery store but steps away from fried food. We know we can’t fix the entire system overnight, but we can start somewhere: right here in our own neighborhoods. BodyMore Health is creating spaces where fresh food, education, and community meet, because change doesn’t have to start big — it just has to start.
Healthy Food Should Be Accessible to All
Bringing Affordable Convenient Healthy Foods To West Baltimore
BodyMore Health is on a mission to make affordable, convenient, and healthy foods available to every neighborhood in West Baltimore. For decades, our community has lived with limited access to fresh and nutritious options. We’re changing that by building a local wellness brand that’s community-owned, locally sourced, and rooted in Baltimore pride—because real change starts right here at home.
Community Owned. Radically Different.
A community-based wellness brand creating affordable, convenient, and healthy food options in West Baltimore—made by us, for us.
Fueled by Change.
BodyMore Health was built from the belief that small actions can transform entire communities. Every cup, every product, every choice we make brings us closer to a Baltimore where health, access, and opportunity belong to everyone.
Statistically Speaking
85%
Inequity in Access
Of residents in HFPAs are Black — showing how access gaps fall hardest on our communities.
37%
Adult Obesity (City)
Diet-related disease remains high where healthy options are scarce and carryouts dominate.
4.2M
Market Visits / Year
Yet ~70% of vendors at public markets are carryouts — a missed chance for nutritious, grab-and-go food.
The Research
City planning reports and community health assessments show persistent food-access gaps, higher rates of obesity and diabetes, and millions of yearly visits to markets that mostly sell unhealthy options. Pilots that clearly label and market healthier items see sales go up — proof that better choices succeed when they’re easy to find.
Our Response
BodyMore Health is building a local hub at Liberty Heights & Gwynn Oak: fresh smoothies and juices, prepped fruit cups, teas, and simple meals — plus vendor incubation, licensing support, and community workshops. We meet people where they are with food that’s fast, affordable, and actually good for you.
Explore Statistical Data
Population, Food Insecurities %, and much more
How do we fix these statistics?
BodyMore Health — Roadmap
Phase 1: Seed & Prove
1 / 4
Launch-ready
Kickstart revenue, validate demand, and set the foundation for the café + incubator.
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Lease & set up storefront (2 units on Liberty Heights)Sign, paint, signage, light retail build-in; security, POS, and basic seating.
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Launch non-food & shelf-stable wellness lineTeas & bath teas, accessories, branded packaging; prepacked fruit cups pilot (as allowed).
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Online store + local deliveryWordPress shop + 5-mile daily delivery subscription pilot.
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Vendor incubation (foundation)Onboard 3–5 local vendors; assist with licensing, packaging, and retail readiness.
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Compliance & funding prepFood facility path, cottage food where applicable, SNAP/EBT onboarding, grant pipeline.
Budget & Targets
Phase 1 Budget
$35,000
Break-even goal
Month 6–9
Initial SKUs
20–30
Vendors onboarded
3–5
Milestones Timeline
Month 0–1 • Lease & light build-in
Sign leases, paint, signage, POS, camera/security, seating.
Month 1–2 • Product launch & shop
Teas/bath teas live, online store, delivery routes mapped.
Month 2–4 • Incubation cohort
Vendor intake, packaging standards, storefront placement.
Month 4–6 • Café prep
Permits, equipment shortlist, SNAP readiness, grant submissions.
On track — initial vendor interest and storefront prep underway.
BodyMore Health — Roadmap
Phase 2: Café Build-Out & Retail Expansion
2 / 4
Build-out in progress
Open the café, expand retail, and formalize food operations to scale daily volume.
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Café & front-of-house build-outService counter, bar equipment power/water, cold cases, seating, signage & menu boards.
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Menu launch: smoothies, juices, tea barCore recipes, portioning, pre-packed smoothie cups, food safety SOPs, allergen labeling.
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Permits, certifications & SNAP/EBT livePlan review, Food Service Manager certification, health inspection, SNAP terminal activation.
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Team & trainingHire GM/shift leads, bar/prep staff; safety, batching, service, and POS training.
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Vendor retail expansionOnboard 8–12 vendors; set planograms, consignment/rev-share, packaging standards.
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Delivery & partnershipsScale daily delivery; pilot “Half-Healthy” corner-store shelves; explore refrigerated vending.
Budget & Targets
Phase 2 Budget
$150k–$200k
Build-out window
3–5 months
Daily drink capacity
150–250
Vendors in store
8–12
Gross margin target
≥60%
SNAP status
Active
Milestones Timeline
Month 6–7 • Final plans & permits
Health plan review, electrical/plumbing, equipment orders, menu engineering.
Month 7–9 • Construction & install
Counters, cases, plumbing, power, POS; vendor planograms set.
Month 9–10 • Hiring & training
Staff onboarding; food safety, batching, service flow trials.
Month 10–12 • Soft open & ramp
Soft opening, SNAP live, delivery scaling, vendor retail fully stocked.
Dependencies: permit approvals, equipment lead times, SNAP activation.
BodyMore Health — Roadmap
Phase 3: Commercial Kitchen & Incubator Expansion
3 / 4
Production-ready
Build a compliant, high-throughput kitchen to scale batches, wholesale, and catering, while growing the vendor incubator.
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Commercial kitchen buildType I/II hoods, fire suppression, grease interceptor, 3-comp sink, hand sinks, dish, walk-in cold, HVAC, floor drains, U&O.
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Food safety systems (HACCP-lite)Batch logs, time/temperature controls, allergen & sanitation SOPs, recall + lot codes, vendor QA, health inspection sign-off.
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Wholesale, catering & bulkHigh-volume batching (cups, juices, teas), school/office catering menus, commissary services, refrigerated distribution routes.
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Packaging & labeling standardsNutrition panel templates, UPCs, tamper-evident seals, shelf-life testing, sustainability options, brand consistency.
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Incubator expansion15–25 vendors; shared-production blocks, ServSafe support, group insurance, co-pack options, retail/wholesale placement.
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Ops & data backboneInventory system, production planner, COGS dashboards, waste tracking, delivery routing, cold-chain monitoring.
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Staffing & procurementKitchen manager, QA/food safety lead, buyer; supplier contracts, bulk produce, backups & maintenance plans.
Budget & Targets
Phase 3 Budget
$250,000
Commissioning window
4–6 months
Daily production capacity
400–700 units
Active vendors
15–25
Wholesale accounts
8–15
Gross margin target
≥65%
Milestones Timeline
Month 12–13 • Final design & bids
Stamped MEP drawings, hood/fire package, equipment quotes, financing locked.
Month 13–15 • Build & install
Grease trap, hoods, plumbing/power, walk-ins, floors/walls; inspector walk-throughs.
Month 15–16 • SOPs & test batches
HACCP logs, recipe scaling, shelf-life & packaging tests, lot coding, cold-chain checks.
Month 16–18 • Go-live & scale
Wholesale & catering launch, incubator cohorts expand, distribution routes stabilized.
Dependencies: building permits, health approvals, equipment lead times, utility upgrades.
BodyMore Health — Roadmap
Phase 4: Scale & Replication (Vending • Mini-Hubs • Franchise)
4 / 4
Multi-site launch
Take the proven model citywide: satellite mini-hubs, refrigerated vending, and a franchise/licensing playbook.
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Refrigerated vending networkSmart fridges in schools, clinics, offices; remote temp + inventory telemetry; route service from central kitchen.
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“Half-Healthy” corner-store conversions70% healthy prepacked sets, planograms, co-branding, revenue-share, and vendor supply from BodyMore.
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Satellite mini-hubsSmall footprint shops (300–700 sq ft) for grab-and-go, delivery staging, and vendor retail in new corridors.
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Franchise/licensing playbookSOPs, training, menu & QA, equipment kit, site criteria, brand standards, and community-ownership paths.
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Anchor partnershipsHospitals, schools, employers for meal programs, bulk orders, and onsite vending/mini-hubs.
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Data & ops replicationCentral dashboards for sales, waste, cold-chain, route efficiency; site-level P&L; automated re-stocking.
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Membership & community ownershipSubscriptions (daily delivery), member perks, neighborhood advisory boards, local hiring commitments.
Budget & Targets
Phase 4 Budget
$250,000
New sites (12–18 mo)
Mini-hubs 1–3
Vending units live
10–20
Anchor partners
3–6
Net margin target
18–22%
Jobs created
15–30
Milestones Timeline
Month 18–19 • Playbook & legal
Finalize franchise/licensing docs, training materials, site kit & QA audits.
Month 19–21 • Pilot deployments
Install first smart fridges, open 1st mini-hub, integrate telemetry & routing.
Month 21–24 • Multi-site ops
Expand vending to 10–20 units, add 1–2 more mini-hubs, anchor partnerships live.
Month 24+ • Replicate & refine
Standardize quarterly audits, public impact reporting, prep next-city roadmap.
Dependencies: telemetry uptime, route capacity, partner MOUs, working capital for equipment.
Change Starts here
BodyMore Health connects neighbors, families, and creators — bringing affordable wellness and opportunity back to our community.
How can you support Change