Worksheet+7B

[|[i]] WORKSHEET 7B Business Summary

Instructions
q Pull out your completed worksheets for Steps 5 and 6. q Fill out what you can below; return to fill in the gaps once you’ve finished the remaining worksheets in Step 7. _____________________ 1. Summarize the nonprofit’s mission, services, and role in the community. Our mission is to provide nutritious school lunches using locally-sourced, organic food from Canadian suppliers where possible. We aim to raise awareness of healthy eating issues and its relation to sustainable agricultural practices by improving the overall health and life of students. Our services are to provide food service to the schools and educating them about the different types of nutritious food alternatives to their current food menu. We would guide the schools in serving healthier food choices and helping them to promote this new food alternative. Our role in the community is to bring awareness to the local food industry by linking the local food producers to the schools. This would allow the local food producers to be the supplier to the various schools. Also, we also educate the community about the various healthy and nutritious food alternative.

2. What prior experience and expertise does the nonprofit have—in terms of core competencies, resources, and management and marketing capabilities—to operate a successful venture? To help with this question, refer to the information gathered for Step 2, Conduct a Venture Audit. To operate a successful venture the following are needed: Core competencies: knowing the service is something that the customers are looking for and is something that is of value to them. We know that people are very aware of health issues and would appreciate a healthy living. This is true since there are a lot of healthy eating clinics around town, so this is just another step to bring this idea to the younger generations. Resources: having the sufficient financial stability and budget flexibility. Considering that the main players in the company are willing to put down a lump sum for initial investment and having support from bank would put this venture in a good start. Also, since this is a service venture, there are less cost involved and there are more room to adjust spending. The main players are also willing to re-invest the monthly salary into the venture for the first year and this will allow the operation have more financial flow flexibility. Management and Marketing capability: We have a well organized management team that will look after different areas – HR, Marketing etc. With this we are able to provide more focus attention on each area. Marketing will be done extensively by making in-person promotion, sampling, and seminar talk to introduce the product to the public. I believe that we are able to get support and also print outs for students to bring home to their parents.

3. In a nutshell, what is this business all about? Who will the customers be, and what evidence is there that they will be willing to pay for something like this? Most of this information can be found in your feasibility research. (Summarize from Worksheets 5B and 5C.) This business is to provide guidance to school to provide healthy and nutritious food to students. We are selling our service in providing schools with healthy menus, food preparation tips and tricks and nutrition expertise in providing better options for students. Our customers are high school students and parents. With the increasing healthy and concern for body image, there would be a large demand for better food options in school where students spend most of their waking hours. There are also evidence that healthier students make better academic choices and can perform better in school. Parents would be interested in giving their children with better food options too since there is an increasing fear that children are not getting enough physical exercise. 4. Who will manage, market, and operate this venture? Why will their backgrounds and experience ensure its success? The management team are as follows: Paola Cassaigne – Director of Human Resources/Liaison with local farmers Elaine Ooi – Director of Marketing

Nigel Tunnacliffe – Director of Finance This group will operate and make executive decision on the overall operational and marketing of the venture.

5. What revenues do you expect from this venture? When do you expect to reach breakeven and at what sales volume level? What will it cost (start-up expenses plus initial losses) to get to that point? How profitable will it become? (Retrieve from Worksheet 6C.)

Will fill in when get the new business plan  6. What are the most significant risks that could undermine success with this venture, and what will be done to overcome them? Most significant risks is not being able convince the schools to invest into the plan. Although it is obvious that healthy food plan are necessary, but schools might not be willing to allocate resources into this plan or they might not be able to get support from parents to contribute this plan. To overcome this, we might need to pay for the cost to show the schools the respond from students. This can be done through sampling where we might need to absorb the cost for this. Another way to overcome this is to change the marketing to target students and parents by “selling” this idea to them. If the target customer are interested in the item, their demand might be a good encouragement for schools to consider investing.

[|[i]] //Copyright 2002 Amherst H. Wilder Foundation Published by the Amherst H. Wilder Foundation, 919 Lafond Ave., St. Paul, MN 55104// May not be copied or altered except for use by organization or individual who purchased this book. May not be resold.