1. 1 Final Presentation May 03, 2005 Tiffany Emerson Financial and Accounting Lead Old Dominion University, CS 410 Team Orange http://www.cs.odu.edu/~cpi/cpi-s2005/souschef

2. Tuesday, May 03, 2005Team Orange – Sous Chef2 What’s for dinner? Dinner?

3. Tuesday, May 03, 2005Team Orange – Sous Chef3 What’s for dinner?

4. Tuesday, May 03, 2005Team Orange – Sous Chef4 Sally goes to McDonalds’ because…

5. Tuesday, May 03, 2005Team Orange – Sous Chef5 Problem statement Grocery stores do not provide in-store meal planning assistance to the unprepared shopper.

6. Tuesday, May 03, 2005Team Orange – Sous Chef6 Problem –Problem characteristics Proposed solution –Solution characteristics –Solution components Management plans SBIR phases Conclusion Outline

7. Tuesday, May 03, 2005Team Orange – Sous Chef7 Problem characteristics Shoppers are not planning Shopper’s specialized meal requirements –Low fat –Low sodium –Low carbohydrates Shopper uncertainty –Sales, coupons, and member rewards –Nutrition

8. Tuesday, May 03, 2005Team Orange – Sous Chef8 Shoppers are not planning 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

9. Tuesday, May 03, 2005Team Orange – Sous Chef9 Who is planning meals? - Department of Labor, Women’s Bureau

10. Tuesday, May 03, 2005Team Orange – Sous Chef10 Why no planning? - Department of Labor, Women’s Bureau

11. Tuesday, May 03, 2005Team Orange – Sous Chef11 Why no planning? Dual Income Families - Families and Work Institute

12. Tuesday, May 03, 2005Team Orange – Sous Chef12 Specialized meal requirements Meal plans for high cholesterol, diabetes, diet, etc.

13. Tuesday, May 03, 2005Team Orange – Sous Chef13 Nutrition uncertainty “Many see the cost and confusion about nutrition as barriers to eating better.”

14. Tuesday, May 03, 2005Team Orange – Sous Chef14 Budget conscious shoppers 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

15. Tuesday, May 03, 2005Team Orange – Sous Chef15 Budget conscious shoppers

16. Tuesday, May 03, 2005Team Orange – Sous Chef16 Goal Provide grocery stores with a meal planning tool that will allow shoppers to plan their meals in the store.

17. Tuesday, May 03, 2005Team Orange – Sous Chef17 Objectives Build a robust database Develop database processes Create UI software Integrate with grocery store database Market product

18. Tuesday, May 03, 2005Team Orange – Sous Chef18 Proposed solution – Sous Chef Sous Chef

19. Tuesday, May 03, 2005Team Orange – Sous Chef19 Solution characteristics Sous Chef will provide grocery shoppers with: –Shopper-specific recipes –Recipe-specific coupons –Complete customized shopping list –Video-enhanced cooking directions –Accompaniment suggestions

20. Tuesday, May 03, 2005Team Orange – Sous Chef20 Solution characteristics Sous Chef will provide grocery stores with: –Competition with restaurants –Competition with other stores –Complete method to gather shopper’s purchasing trends and habits –Opportunity to “build the basket” –Increase shopper satisfaction and therefore shopper loyalty

21. Tuesday, May 03, 2005Team Orange – Sous Chef21 What’s in the box? Hardware - Kiosk(s) - Server(s) Software - Web GUI - Database - Kiosk software - Sous Chef software

22. Tuesday, May 03, 2005Team Orange – Sous Chef22 Meal planning process

23. Tuesday, May 03, 2005Team Orange – Sous Chef23 System flow

24. Tuesday, May 03, 2005Team Orange – Sous Chef24

25. Tuesday, May 03, 2005Team Orange – Sous Chef25

26. Tuesday, May 03, 2005Team Orange – Sous Chef26 Management plan overview Evaluation PlanMarketing Plan Scheduling Plan Funding Plan Staffing Plan Risk Management Plan Project Management Plan

27. Tuesday, May 03, 2005Team Orange – Sous Chef27 Management plan Oversee personnel –Develop plan –Review progress –Reassess plan Coordinate scheduling between –Personnel –Processes –Tasks Communication –Twice-weekly meetings –Web based communication

28. Tuesday, May 03, 2005Team Orange – Sous Chef28 Frequency of evaluation: Every 3 months or as often as necessary Each phase will be evaluated based on the evaluation checklist for that phase. Technical Factor Marketing Factor Financial Factor Evaluation Checklist (Phase 0, 1, 2 or 3) Personnel Factor Administrativ e Factor Phase 0Phase 1Phase 2Phase 3 Evaluation plan

29. Tuesday, May 03, 2005Team Orange – Sous Chef29 Marketing plan Primary target market - Wal-Mart Supercenter(s) Why Wal-Mart? - Lack of meal planning on website - Supercenter food sales growing - Interactive webpage for other services - Self check out kiosk

30. Tuesday, May 03, 2005Team Orange – Sous Chef30 Marketing plan Secondary target market - Grocery chain(s) Why secondary market? - Already have some meal planning - Most directly compete with Wal-Mart - Currently majority of sales

31. Tuesday, May 03, 2005Team Orange – Sous Chef31 Grocery sales market

32. Tuesday, May 03, 2005Team Orange – Sous Chef32 Target market -Progressive Grocer, December 2002

33. Tuesday, May 03, 2005Team Orange – Sous Chef33 Target market (Sales in million $$) 2000 2001 2002 Sales % growth Sales % growth Sales % growth Traditional Grocers/Food Retailers Sales in South HR $2063.6 1.13% $2101.5 1.83% $2166.5 3.09% Wal-Mart Sales in South HR $118.4 4.31% $142.5 20.35% $174.5 22.45% -Progressive Grocer, December 2002

34. Tuesday, May 03, 2005Team Orange – Sous Chef34 Marketing niche “The average shopper shops at 2.2 [different] stores each week to obtain all their items…” - http://www.supermarketguru.com

35. Tuesday, May 03, 2005Team Orange – Sous Chef35 Market competition

36. Tuesday, May 03, 2005Team Orange – Sous Chef36 Phase 3 marketing plan - Year 1 Supercenters: 11 in HR

37. Tuesday, May 03, 2005Team Orange – Sous Chef37 Phase 3 marketing plan - Year 2 Supercenters: 54 in Virginia

38. Tuesday, May 03, 2005Team Orange – Sous Chef38 Phase 3 marketing plan - Year 3 Supercenters: Over 800 stores

39. Tuesday, May 03, 2005Team Orange – Sous Chef39 Phase 3 marketing plan - 4+ years Supercenters: 1,713 in U.S.

40. Tuesday, May 03, 2005Team Orange – Sous Chef40 Kiosk growth - Frost & Sullivan Summit Research Associates 2003

41. Tuesday, May 03, 2005Team Orange – Sous Chef41 Kiosk usage - http://www.coinstar.com

42. Tuesday, May 03, 2005Team Orange – Sous Chef42 Risks 1.Database integration 2.Database performance 3.Database scalability 4.Test data consistency 5.FDA guideline changes 6.Database storage

43. Tuesday, May 03, 2005Team Orange – Sous Chef43 Risks analysis

44. Tuesday, May 03, 2005Team Orange – Sous Chef44 Risk mitigation strategies 1. Database integration: Develop integration strategy 2. Database performance: Consult database expert during early development 3. Database scalability: Design database and servers to be interchangeable and load-balancing 4. Test data conformity: Conform testing to data processing and performance

45. Tuesday, May 03, 2005Team Orange – Sous Chef45 Schedule overview

46. Tuesday, May 03, 2005Team Orange – Sous Chef46 Phase 0 - Personnel

47. Tuesday, May 03, 2005Team Orange – Sous Chef47 Phase 0 - Schedule

48. Tuesday, May 03, 2005Team Orange – Sous Chef48 Phase 1 - Personnel

49. Tuesday, May 03, 2005Team Orange – Sous Chef49 Phase 1 - Schedule

50. Tuesday, May 03, 2005Team Orange – Sous Chef50 Phase 1 - Budget

51. Tuesday, May 03, 2005Team Orange – Sous Chef51 Phase 2 - Personnel

52. Tuesday, May 03, 2005Team Orange – Sous Chef52 Phase 2 - Schedule

53. Tuesday, May 03, 2005Team Orange – Sous Chef53 Phase 2 - Budget

54. Tuesday, May 03, 2005Team Orange – Sous Chef54 Phase 3 - Personnel

55. Tuesday, May 03, 2005Team Orange – Sous Chef55 Phase 3 - Schedule

56. Tuesday, May 03, 2005Team Orange – Sous Chef56 Phase 3 – Budget

57. Tuesday, May 03, 2005Team Orange – Sous Chef57 Total Budget

58. Tuesday, May 03, 2005Team Orange – Sous Chef58 Projected income

59. Tuesday, May 03, 2005Team Orange – Sous Chef59 Funding plan National Science Foundation –Division of Information & Intelligent Systems –Digital Society & Technologies –Deadline: December 15, 2005 CIT Corporate Giving Program –Commercial Finance Group –No deadline

60. Tuesday, May 03, 2005Team Orange – Sous Chef60 Future plans Allow for multiple types of I/O device(s) Allow storage of personal recipe(s) in recipe box Create method to integrate customer recipe(s) in Sous Chef database Create methods to mitigate risks stemming from new device(s)

61. Tuesday, May 03, 2005Team Orange – Sous Chef61 What’s for dinner? Dinner?

62. Tuesday, May 03, 2005Team Orange – Sous Chef62 Sally goes to the store… What type of meal? Diet specific? Please, select from These recipes. Print! Sous Chef

63. Tuesday, May 03, 2005Team Orange – Sous Chef63

64. Tuesday, May 03, 2005Team Orange – Sous Chef64 What’s for dinner?

65. Tuesday, May 03, 2005Team Orange – Sous Chef65 Conclusion Sous Chef

66. Tuesday, May 03, 2005Team Orange – Sous Chef66 Appendix Additional diagrams SBIR table of contents SBIR appendices