Neha Bhakta Aramark Dietetic Internship

1. NehaBhakta Aramark Dietetic Internship MANAGEMENT BUSINESS PLAN PROJECTSt. Luke’s Medical CenterSalmon & Cilantro Slaw Ciabatta

2. Provides the intern an opportunity to develop a business plan aimed at the implementation of in a retail setting. • Includes: • Exploration of company • Market analysis • Promotional event concept • Financial planning • Strategy and implementation Purpose

3. OUR VALUESWe operate on these principles: • Integrity. Being completely honest in everything we do is the basis of our actions. • Valuing People. Taking care of people, including patients and employees, is the reason we exist. • Excellence. Striving to enhance high quality is our constant pursuit. • Goal Orientation. Focusing on what we want to achieve helps us design the best way to realize our vision. • Stewardship. Caring for St. Luke’s on behalf of the Episcopal Diocese of Texas. • Caring for the whole person - mind, body, and spirit Mission StatementSt. Luke’s Medical center

4. “Our mission is to Deliver Experiences that Enrich and Nourish Lives” • As a company Aramark has five focus areas: • Consumers • Clients • Employees • Shareholders • Communities in which we work and live.          Mission Statement Aramark Health Care Systems

5. Aramark has been partnered with St. Luke’s Medical Center for past 3 years. Aramark delivers innovative services in food, facilities, management and uniforms while providing award-winning services to healthcare institutions, universities, school districts, stadiums, arenas, and businesses in 22 countries around the world. Aramark is a leader in a large and growing market and provides high-quality services with safety, quality and services excellence as core values. Aramark was recognized in FORTUNE magazine as one of the “World’s Most Admired Companies” in 2013. Aramark has consistently been ranked as one of the top 3 most admired companies in the industry. Company Summary

6. Dedicated "to the glory of God and the service of mankind," St. Luke’s Episcopal Hospital opened in 1954 St. Luke’s soon made headlines with such milestones as the first successful heart transplantation in 1968and the first artificial heart implantation in 1969 Currently St. Luke's Episcopal Hospital is a 711-bed general medical and surgical facility St. Luke’s Medical Center

7. Salmon & cilantro slaw ciabatta

8. Primary Goal : Increase sales of the $6.49 promotional meal by 10% compared to the sales of the previous Thursday and Friday sales • Objectives: • Increase average customer check by 5% from previous week. Thursday from $5.54 to $5.82 and Friday from $5.85 to $6.15 • Increase the average net sales of the previous week by 5%. Thursday from $14,388.84 to $15,1082.82 and Friday from $13,714.51 to $14,399.90 Goal & Objectives

9. Competitive local business include: • McDonalds • Methodist Cafeteria • Chipotle Mexican Grill • Salada Extravaganza • Subway • Chick-Fil-A • Wan Fu • Pizza Hut • Trevisio Market

10. Price: • 44% of respondents state they spend $8.00 or more at off- site establishments. Customer Survey

11. Swotanalysis- Bertner Café

12. Market Segmentation Customer Survey

13. Market Segmentation Customer Survey

14. According to the Customer Survey • 64% of the customers are between ages 34-59 years old • Medical professionals or administrative staff members • Customers are craving healthy but fast and convenient meals • 65 % of customers report 30 minute lunch breaks Target Market

15. Today’s customers: • More mindful of health • Expect high quality meals as well as a good value • More daring- try new or different food. • Convenient Promotional Concept

16. Marketing Plan

17. Analyzed sales of promotional item for previous week • Meals sold: 23 • Goal: • Increase sales by 10% on March 20th & 21st • Sell at least 26 meals • Generate $168.74 from meals Sales forecast

18. Resources Production Retail Retail Manager: Terri Maino Production manager: Peter Montalvo Purchasing: Gordon Law Retail staff Prepared by: Carla Richards Cashiers

19. Refrigerator • Conventional oven • Hotel pans • Serving spoons/spoodles • Knives & Spatula • To-go plastic containers Equipment Resources

20. 1 ciabatta roll • 4 oz spoodle grilled salmon • 1 oz spoodle cilantro slaw • 2 oz spoodle cucumber slices • 2 tablespoons caper mayonnaise • 4 grinds of black pepper Food Resources

21. $172.50 (cost of 50 meals) Additional labor or marketing costs were not added for this event since the promotional event was accounted for into the monthly budget for Bertner Café retail No additional costs were incurred for promotion other than the normal budget Financial Resources

22. Breakeven analysis Breakeven Analysis FC/ (SP-VC) = $15.45/ ($6.49-$4.29) = 7.02

23. Evaluation • Primary Goal (met): • Sell at least 26 meals 23 Meals sold previous week 50 Meals sold during promotion + 27 Meals sold

24. Increase average customer check by 5 percent from previous week: (unmet) • Thursday • Goal: $5.54 $5.82 • Actual: $5.54  $5.62 • Friday • Goal: $5.85  $6.15 • Actual: $5.85  $5.66 Evaluation Cont.

25. Average net sales: (unmet) • Thursday • Goal: $14,388.84  $15,1082.82 • Actual: $14,388.84  $14,561.54 • Friday • Goal: $13,714.51 $14,399.90 • Actual: $13,714.51  $13,196.61 Evaluation Cont.

28. Questions