The Main Squeeze Sara Parnell Sara Ashline Grace Benson Kristin Perrella Kerry Boyd Kate Jennings

Today and Tomorrow Statement Today at Sage, bottled juices in Thyme for all Seasons and self-serve fountain juices in McKinstry are available for purchase. Tomorrow, students and faculty will purchase freshly squeezed, made to order juices from The Main Squeeze seasonal juice cart/produce stand. Today, students and faculty can purchase ready-made salads, cut vegetables and fresh fruit at Buchman and can access a salad bar and fresh fruit at McKinstry. Tomorrow, the Sage community will purchase fresh vegetables and fruit from The Main Squeeze produce stand. This will allow patrons to purchase produce to bring home or have on hand for a snack.

Operations, Product Descriptions, KRIs Hours of Operation: Monday, Tuesday, Thursday: 12 pm-4 pm Friday: 9:30 am-12:30 pm (30 weeks/year; fall and spring semesters)

Menu Berry Banana Blend Blueberries, apples, banana, kale Blackberry Banana Blend Blackberries, banana, orange, cucumber Taste of the Tropics Pineapple, kiwi, lemon, banana, kale Gaitor Bait Cucumber, kale, kiwi, banana Peach Melon Madness Watermelon, peaches, orange, apple Citrus Strawberry Strawberries, lemon, orange, cucumber Berry Green Goodness Blackberries, blueberries, strawberries, kale, cucumber Summertime Sip Watermelon, peaches, pineapple, cucumber Step 1: Choose 2Step 2: Choose 1Step 3: Choose 2 CucumberStrawberriesKale AppleBlueberriesPeaches watermelonblackberriesKiwi pineappleBanana lemon oranges Build Your Own Beverage

Competitors

Juice Employee Duties Prepping fruits and vegetables to be sold. Washing, peeling and slicing as necessary. Packaging prepped veggies in containers. Cleaning juicer, Working a cash register, Keeping all surfaces clean Prepping juice base in proper proportions Labeling and freezing pre-prepped base Ordering and storing fruits and vegetables The ability to move a cart of 100 pounds The ability to lift at most 50 pounds Stock cups and straws Hourly wages: $8.25

Customer Feedback Management will utilize 3 forms of customer feedback to gauge success and customer satisfaction. The first we will use is a survey. 1. We have already run a survey (conducted among our class peers) to help us decide on location, hours of operation, and product specifications for our business. 2. Once open, we plan to use sales per hour, which can easily be measured by the daily receipts and comment cards distributed to customers on- site. 3. Thirdly, observations and interactions with customers will allow us to gauge satisfaction.

Marketing Tactics Blast Flyer Punch Card Facebook Page Table Tent Livewell 101

Start-up Cost Total $15, ProductDescriptionPrice Cart8 X 4’$11, BlenderVitamix$ Flat lids1000ct$ Straws10.25” 1200ct$ Chalk board easel18x26”$64.00 Chalk16ct$5.98 Cold cups1000ct$ Baskets /basket-$ Cutting boards2- 12x24 $23.74/each$47.48 Knives:2- 12” chef knives $38.59 each 2- pairing knives- $5.89 each $77.18 $11.79 Gloves$6.39/100ct$76.68/1200 Register$2200 Crates12- $28.09/crate$ Produce per week$ Punch Cards/ Table tents$ Packaging$50.00 Flyers$5.00/50

Financials Fixed Cost Labor:$12, Vitamix: $ Cart:$11, Punch cards + flyers: $70.00 Chalk: $11.96 Gloves: $ Total: $24, Variable Cost Produce:$ Cold cups:$ Flat lids:$ Straws:$ Packaging$ Total: $ Revenue$30,000 Variable Percentage = total variable cost/total sales = $ /$30,000 = 29.94% Breakeven Analysis Fixed Cost 100% - Variable Cost $24, % % $24, = $34, Breakeven Analysis Year 2 Fixed Cost 100% - Variable Cost $12, % % $12, = $18,

5 Year Plan Fresh Squeezed Lemonade Reusable tote bags Summer hours Ordering produce from the Troy Farmer’s Market Reusable cold cups