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Meet Your Dietitian:

Meet Your Dietitian:. Color Yourself to Health By Andrea Shelley. Purpose of Business Plan. To promote healthier choices offered in the cafeteria Maintain profit Introduce Registered Dietitian. Business Objective.

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Meet Your Dietitian:

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  1. Meet Your Dietitian: Color Yourself to Health By Andrea Shelley

  2. Purpose of Business Plan To promote healthier choices offered in the cafeteria Maintain profit Introduce Registered Dietitian

  3. Business Objective To produce a 20% profit (not including discounts) on the lunch promotion “Meet Your Dietitian” theme day main entrée sold at the World Station in the Blessing Hospital Cafeteria. To increase the percentage of customers who state that the “promotions/specials were compelling” in the Your Voice Counts Survey by greater than or equal to 5% within one week following the theme day promotion.

  4. Market Analysis Main competition: Tea Room Set down or takeout Static menu with specials Located within the hospital

  5. Price Comparison

  6. Internal SWOT Analysis

  7. External SWOT Analysis

  8. Market Segmentation • Determined using Your Voice Counts • Core Health leading to demands for healthy food options • Menu variety • 58.8% of cafeteria customers stated that they eat in the cafeteria 4-7 times per week • Provide desired meal choices for college students to seasoned workers

  9. Target Market • Hospital Employees • Middle aged • Average age of 47 • Caucasian • Participants of Core Health

  10. Marketing strategy • Product: • Healthy meal • Dietitian to answer questions • Price: • A la carte • Entrée = $3.89 • Side dish = $1.29 • Dessert = $1.49 • Place: • Blessing Hospital Cafeteria • World/Demo station • Promotion: • Banner • Blessing emailed newsletter • Menu board flyer

  11. 2’ x 3’ Banner

  12. Sales forecast • Evaluated similar products served in cafeteria • Added 15% to average • Salmon = 86 servings • Green beans = 80 servings • Blueberry Cobbler = 160 serving • 15% not added

  13. Equipment Resources • Refrigerator • Grill • Stove • Stockpot • Hotel pans • Half pans • Tongs • Slotted spoon • 3 oz scoop • 4 oz scoop • Convection oven • Cutting Board • Cutting Glove • Chef’s knife • Whisk • Mandoline • Warmer • Mixing bowls • Sheet pans

  14. Food Resources • Collaborated with Purchaser • Proved scaled recipes • 10 days prior to event • Food ordered through Sysco • Changes made to recipes as needed • Frozen peaches used in place of fresh • Fresh blueberries mixed with frozen blueberries

  15. Entrée Sales and Cost Analysis

  16. Entrée Profit Analysis

  17. Evolution • To produce a 20% profit on the lunch promotion “Meet Your Dietitian” theme day main entrée sold at the World Station in the Blessing Hospital Cafeteria. • Met! • 30.1% profit • To increase the percentage of customers who state that the “promotions/specials were compelling” in the Your Voice Counts Survey by greater than or equal to 5% within one week following the theme day promotion. • Not Met • 2% increase

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