1. Adam Sampson Technical Development & Research Lead ODU CS 410 Team Orange March 23, 2005 1 Sous Chef Feasibility Presentation

2. Thursday, March 23, 2005Team Orange – Sous Chef2 Team Orange

3. Thursday, March 23, 2005Team Orange – Sous Chef3 Problem Problem characteristics Proposed solution Solution characteristics and components Solution pros and cons Target market Management issues Technical issues Resource issues Q&A Outline

4. Thursday, March 23, 2005Team Orange – Sous Chef4 What’s for dinner? Dinner?

5. Thursday, March 23, 2005Team Orange – Sous Chef5 What’s for dinner?

6. Thursday, March 23, 2005Team Orange – Sous Chef6 Sally goes to McDonalds’ because …

7. Thursday, March 23, 2005Team Orange – Sous Chef7 Problem Meal planning and shopping is problematic and complicated due to lack of time and knowledge. Characteristics Poor planning Lack of time Need specific meal plans Lack of knowledge Problem

8. Thursday, March 23, 2005Team Orange – Sous Chef8 Problem characteristics 70% of consumers do not know what they are having for dinner at 4PM. 68% of food purchased is based on impulse. - University of Indiana Study Poor planning

9. Thursday, March 23, 2005Team Orange – Sous Chef9 Lack of time Dual Earning Couples (with children) - Families and Work Institute Lack of time

10. Thursday, March 23, 2005Team Orange – Sous Chef10 Lack of time - Department of Labor, Women’s Bureau Lack of time

11. Thursday, March 23, 2005Team Orange – Sous Chef11 Need specific meal plans Meal plans for high cholesterol, diabetes, diet, etc. Need specific meal plans

12. Thursday, March 23, 2005Team Orange – Sous Chef12 Lack of knowledge “Many see the cost and confusion as barriers to eating better.”

13. Thursday, March 23, 2005Team Orange – Sous Chef13 Budget conscious meal plans 69% of shoppers list price as a “very important” factor in food selection - ACNeilsen Homescan 81% of households belong to at least one frequent shopper program - Trends in the US – Consumer Attitudes and the Supermarket, 2000 Budget conscious meal plans

14. Thursday, March 23, 2005Team Orange – Sous Chef14

15. Thursday, March 23, 2005Team Orange – Sous Chef15 Goal Provide grocery shoppers with a time-saving interactive meal planning tool for use in the store and at home. This will allow the grocery store to: Increase profits by building the basket Differentiate itself from competition Increase customer satisfaction Goal

16. Thursday, March 23, 2005Team Orange – Sous Chef16 Proposed Solution Sous Chef Proposed solution

17. Thursday, March 23, 2005Team Orange – Sous Chef17 Meal Planning Process Meal planning process

18. Thursday, March 23, 2005Team Orange – Sous Chef18 Functional Diagram Sous Chef components

19. Thursday, March 23, 2005Team Orange – Sous Chef19 What’s in the box? Hardware Kiosk(s) Shopping cart device(s) Server(s) Printer(s) Software Web GUI Database What’s in the box?

20. Thursday, March 23, 2005Team Orange – Sous Chef20 Sous Chef will… Provide grocery shoppers with: Shopper-specific recipes Recipe-specific coupons Complete customized shopping list Video-enhanced cooking directions Accompaniment suggestions (desserts, wines) Sous Chef will…

21. Thursday, March 23, 2005Team Orange – Sous Chef21 Sous Chef will not… Prepare meals Purchase groceries Guarantee nutrition of prepared meals Control serving size of prepared meals Sous Chef will not…

22. Thursday, March 23, 2005Team Orange – Sous Chef22 Competition matrix Competition Matrix

23. Thursday, March 23, 2005Team Orange – Sous Chef23 Target market “The average shopper shops at 2.2 [different] stores each week to obtain all their items … supermarkets are missing an opportunity to capture more consumer dollars by delivering and communicating a greater selection and value to their shoppers.” - http://www.supermarketguru.com Target market

24. Thursday, March 23, 2005Team Orange – Sous Chef24 Grocery Sales Market Grocery Sales market

25. Thursday, March 23, 2005Team Orange – Sous Chef25 Kiosk growth - Frost & Sullivan Summit Research Associates 2003

26. Thursday, March 23, 2005Team Orange – Sous Chef26 Kiosk usage breakdown - http://www.coinstar.com

27. Thursday, March 23, 2005Team Orange – Sous Chef27 Survey results Soft poll conclusions Survey results: 52% plan meals, 76% will use Sous Chef. They will most likely use the system because… - Group survey (50 participants)

28. Thursday, March 23, 2005Team Orange – Sous Chef28 Pros Increase store profits by building the basket Increase shopper satisfaction Interacts with store’s existing database Complete method to gather shopper’s purchasing trends and habits Shoppers have various ways to access the system Pros

29. Thursday, March 23, 2005Team Orange – Sous Chef29 Cons May create privacy issues

30. Thursday, March 23, 2005Team Orange – Sous Chef30 Risks 1.Customer disinterest (high cost, in-house development) 2.Technically adverse shoppers 3.Schedule (development and implementation) 4.Cost (development and maintenance) 5.Competition 6.Theft 7.Damage Risks

31. Thursday, March 23, 2005Team Orange – Sous Chef31 Risk analysis Risks analysis

32. Thursday, March 23, 2005Team Orange – Sous Chef32 Technical issues Database integration Network security Hardware interface Technical issues

33. Thursday, March 23, 2005Team Orange – Sous Chef33 Management issues Management structure

34. Thursday, March 23, 2005Team Orange – Sous Chef34 What’s for dinner? Dinner? What’s for dinner?

35. Thursday, March 23, 2005Team Orange – Sous Chef35 Sally goes to store… What type of meal? Sally goes to the store Diet specific? Please, select from These recipes. Print!

36. Thursday, March 23, 2005Team Orange – Sous Chef36

37. Thursday, March 23, 2005Team Orange – Sous Chef37 Revisit hook What’s for dinner?

38. Thursday, March 23, 2005Team Orange – Sous Chef38 Conclusion

39. Thursday, March 23, 2005Team Orange – Sous Chef39 References http://www.census.gov/ http://www.dol.gov/wb/ http://www.summit-res.com http://www.coinstar.com http://www.factsfiguresfuture.com/archive/october_2004.htm http://www.supermarketguru.com www.careerjournal.com/salaryhiring/computers/20040209-it-web-tab.html http://www.baselinemag.com/print_article2/0,2533,a=118634,00.asp References

40. Thursday, March 23, 2005Team Orange – Sous Chef40 Appendix A.Organizational chart B.Functional component Diagram C.Competition matrix D.Output competition matrix E.Cost Summary F.Preliminary recipe output G.Sous Chef Survey