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Noodles

Noodles. Nadine Gray Brad Olynick Kyle Bergen. Introduction. Proposing the idea of an egg noodle processing facility Plant to be located in SK Plan to create an egg noodle that is low in cholesterol, low in fat and high in protein. Operations Plan. Organizational Structure.

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Noodles

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  1. Noodles Nadine Gray Brad Olynick Kyle Bergen

  2. Introduction • Proposing the idea of an egg noodle processing facility • Plant to be located in SK • Plan to create an egg noodle that is low in cholesterol, low in fat and high in protein. AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  3. Operations Plan AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  4. Organizational Structure AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  5. Lot Location AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  6. Site Plan AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  7. Facility Floor Plan AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  8. Process Flow AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  9. Business Cycle • Business Hours – 8:00am – 5:00pm • 6.5 hours of processing each day • Employees have two 15 min breaks and a half hour lunch break • Plant workers spend 30 min a day for clean up • Potential output: • 3500 Kg/day – 910,000 Kg/year AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  10. Standards & Regulations • follow guidelines of the Canadian Food Inspection Agency • meet HAACP and ISO 9001: 2000 standards and regulations • will also have to meet FDA standards in order to ship to the USA AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  11. Investment Requirements • Capital Budget Summary - Land $ 218,832 - Building Cost $ 264,675 - Equipment $ 309,426 - Working Capital $ 436,443 Total Capital Required $ 1,118,408 AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  12. Human Resources Plan AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  13. Saskatchewan Egg Noodle Employee’s • General Manager • Sales Manager • Operations Manager • Secretary • Plant Workers AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  14. Training Programs • All employees will be required to obtain their CPR/First Aid certificates • Sales Manager will be required to attend sales seminars • Plant Workers are required to obtain a forklift licence AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  15. Marketing Plan AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  16. The 4 P’s Promotion • Enriched with Omega-3 fatty acid • Zero trans fats • Enriched with pea hull flour • Western Canadian made Place • Small health food stores • Large grocery chains throughout Western Canada AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  17. The 4 P’s Product • Egg Noodles Pricing • SEN will be price takers • Large competitors dictate price • Small premium charged for nutritional benefits AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  18. Segmentation • Large scale grocery chains • Independently owned grocery stores • Health and nutritional outlets AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  19. Targeting • Small health food outlets • Large grocery retailers such as: • Sobey’s • SuperStore • Safeway • Federated Co-op AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  20. Positioning • A healthy alternative to regular pasta and other egg noodle brands • Western Canadian made AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  21. SWOT Analysis AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  22. SWOT Analysis AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  23. SWOT Analysis AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  24. SWOT Analysis AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  25. Market Analysis • Pasta consumption is constantly increasing • Need to inform consumers of benefits over other pasta choices • In order to follow consumer trends, it has opted to incorporate Omega-3 fatty acids, zero trans fats and pea hull flour into their egg noodles AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  26. Competitors AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  27. Marketing Strategy • Sales and Profit Objectives • Channel of Distribution • Wholesale distributor • Klondike Foods Inc. AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  28. Marketing Plan Budget AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  29. Financial Plan AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  30. Financing AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  31. Dividend Policy AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  32. Production Costs AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

  33. Sensitivity Analysis AgEc 75.6 College of Agriculture & Bioresources, University of Saskatchewan

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