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Healthy Blender Team

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Kean Business Plan Competition 2018 Winner

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Healthy Blender Team

  1. 1. HEALTHYBLENDER2018 Ashley & Carina & Verna Wenzhou-Kean University
  2. 2. Social Dog :Student-led coffee shop in WKU
  3. 3. Junk food Greasy, Salty, Fatty Never Change Problem:Limited and Simple food variety
  4. 4. Management Team Verna • Major: Accounting • Proficient in financial analyzing, internal control consulting services, contract risk & compliance services, etc. Ashley • Major: Marketing • Proven market research experience on both client and agency side. Strong analysis to support brand decisions. Carina • Major: HR • Strong background in employee relations. Proficient & broad understanding of HR systems.
  5. 5. A semi-buffet light meal restaurant specializing in providing diet-friendly food as fresh, organic and low-calorie HEALTHYBLENDER
  6. 6. Product SALAD • Basic: Green Salad Caesar salad Tuna Salad • Customize: Toppings (Meat, Grain, Vegetables & Fruits) FRESH JUICE • Apple • Banana • Orange SANDWICH • Wheat Bread
  7. 7. Price
  8. 8. Semi-buffet Take-away Online ordering Delivery Service
  9. 9. Target Market 2500 Not satisfied with dining halls 70.4% Purchase Willingness (slimming/fitness/compact schedule…) 71.7% Substitute for dinner 61.9% Wenzhou-Kean University
  10. 10. Marketing Plan Sponsoring Introductory Notification Member Points System Strict Control of Raw Materials Marketing Plan Opening Ceremony 5%-Profit Donation Branches
  11. 11. Low price; Traditional Chinese food. High in oil, sugar and salt. Provide SAME food every day. Dining Hall 1 Competitors
  12. 12. Competitive Advantage S W O T • Customization • Healthy option, green oriented • Convenient location, flexible opening hours, delivery service • Relatively high input expense • Preconception • Lack advertising • Competition from dining hall, social dog, Gongcha cafeteria • Low entry barriers resulting in copycats • Substitutes can hamper business • Faculties‘ tendency to subscribe monthly meal service • The increasing popularity of Green food among students • Growing number of WKUers
  13. 13. Initial Business Structure Sales Team (4-5) Delivery Team (2-3)
  14. 14. Weekly Work Schedules
  15. 15. RMB¥130,000 (≈USD $20,622) Business Plan Prize¥30,000 Rent Expense¥42,000 Equipment Expense¥35,000 Financing • Rent Premises • Build-in refrigerated salad bar • Refrigerator • Microwave • Juice extractor • Cash register Employees Recruitment¥21,000 • Training • Hourly based wages Inventory Purchases¥42,000 • Foodstuffs • Food packaging boxes College Students Loan¥100,000 • 4.9% per annual, 2 years • matching the principal repayment
  16. 16. Financial ForecastLorem ipsum dolor sit amet kolor ¥188,745 ¥286,875 ¥352,080 ¥467,210 ¥1,320,300 ¥0 ¥200,000 ¥400,000 ¥600,000 ¥800,000 ¥1,000,000 ¥1,200,000 ¥1,400,000 1st year 2nd year 3rd year 4th year 5th year TotalSales Year 5 Years Sales Growth
  17. 17. Financial ForecastLorem ipsum dolor sit amet kolor -25.0% 1.0% 10.7% 21.6% 34.2% -30.0% -20.0% -10.0% 0.0% 10.0% 20.0% 30.0% 40.0% 1st year 2nd year 3rd year 4th year 5th year NetIncome/Sales Year 5 Years Profit Margin Break-even
  18. 18. WKU College Town Zhejiang Province China 4 Steps to Develop Our Business
  19. 19. Dr. Mohammad Mahdi MOUSAVI Vegetarian Muslim
  20. 20. Q & A
  21. 21. Appendix
  22. 22. Appendix

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