Final Report

1. Final Report Helena Chiu March 28th, 2012

2. Venture Introduction • Growth opportunity within a small enterprise • Located on 369 Yonge Street, in downtown Toronto • Project name is “Drinks and Desserts”, and the purpose of this venture is to increase sales for the restaurant, and increase options for consumers • I wanted to promote something that is between the price point of $2.00 to $3.00 • In the end, we launched a series of fruit juices, milk-shakes, and small desserts.

3. The TEAM The TEAM consists of four people in total: Student: Helena Chiu (Me) I am responsible for designing the practicum, setting the objectives and goals. I am also the one deciding what strategies to use, how everything would be done, designing the process and the one who is generating the ideas. Professor: Peter Miller Peter was responsible for giving suggestions to what ideas and projects we could potentially do, and guide the process of the practicum. Professional: Vincent Chan Vincent was responsible for giving professional advice and teach strategies and give expertise. Student Advisor: David Bremang David was responsible for helping keep the venture on track and evaluate ideas.

4. Tasks & Process

5. End Product

6. What I Learned • Process of creating a new product to promote in a restaurant • Leadership and creativity skills. • Must take more time in gathering information of what your customers like, it would be beneficial to attracting more consumers to buying the product • Improved workflow by having people do assigned tasks • We could have been prepared if we had spent a little more time on seeing what the consumer’s preferences were. • For the people who come in for the all-you-can-eat menu, the consumers find more value in a refillable $1.75 drink, compared to fresh juice and milk-shakes that were for $2.00 and $2.50. • Overall, the experience was helpful, it allowed to me to take a deeper look into the process of launching new products, and decided what drinks and foods to carry in a restaurant.