Final Presentation May 03, 2005

1
Final PresentationMay 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
Whats for dinner?
3
Whats for dinner?
4
Sally goes to McDonalds
because
5
Problem statement

• Grocery stores do not provide in-store meal
  planning assistance to the unprepared shopper.

6
Outline

• Problem
• Problem characteristics
• Proposed solution
• Solution characteristics
• Solution components
• Management plans
• SBIR phases
• Conclusion

7
Problem characteristics

• Shoppers are not planning
• Shoppers specialized meal requirements
• Low fat
• Low sodium
• Low carbohydrates
• Shopper uncertainty
• Sales, coupons, and member rewards
• Nutrition

8
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
Who is planning meals?
- Department of Labor, Womens Bureau
10
Why no planning?
- Department of Labor, Womens Bureau
11
Why no planning?
Dual Income Families
- Families and Work Institute
12
Specialized meal requirements

• Meal plans for high cholesterol, diabetes, diet,
  etc.

13
Nutrition uncertainty
Many see the cost and confusion about nutrition
as barriers to eating better.

14
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
Budget conscious shoppers
16
Goal

• Provide grocery stores with a meal planning tool
  that will allow shoppers to plan their meals in
  the store.

17
Objectives

• Build a robust database
• Develop database processes
• Create UI software
• Integrate with grocery store database
• Market product

18
Proposed solution Sous Chef
Sous Chef

19
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
Solution characteristics

• Sous Chef will provide grocery stores with
• Competition with restaurants
• Competition with other stores
• Complete method to gather shoppers purchasing
  trends and habits
  
• Opportunity to build the basket
• Increase shopper satisfaction and therefore
  shopper loyalty
  

21
Whats in the box?

• Hardware
• - Kiosk(s)
• - Server(s)

• Software
• - Web GUI
• - Database
• - Kiosk software
• - Sous Chef software

22
Meal planning process
23
System flow
24

25
(No Transcript)
26
Management plan overview
27
Management plan

• Oversee personnel
• Develop plan
• Review progress
• Reassess plan
• Coordinate scheduling between
• Personnel
• Processes
• Tasks
• Communication
• Twice-weekly meetings
• Web based communication

28
Evaluation plan

Each phase will be evaluated based on the
evaluation checklist for that phase.
Frequency of evaluation Every 3 months or as of
ten as necessary
29
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
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
Grocery sales market
32
Target market
-Progressive Grocer, December 2002
33
Target market
(Sales in million )
2000 2001 20
02 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
Marketing niche

• The average shopper shops at 2.2 different
  stores each week to obtain all their items
  
• -
  http//www.supermarketguru.com

35
Market competition
36
Phase 3 marketing plan - Year 1
Supercenters 11 in HR
37
Phase 3 marketing plan - Year 2
Supercenters 54 in Virginia
38
Phase 3 marketing plan - Year 3
Supercenters Over 800 stores
39
Phase 3 marketing plan - 4 years
Supercenters 1,713 in U.S.
40
Kiosk growth
- Frost Sullivan Summit Research Associates 2003
41
Kiosk usage
- http//www.coinstar.com
42
Risks

• Database integration
• Database performance
• Database scalability
• Test data consistency
• FDA guideline changes
• Database storage

43
Risks analysis
44
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
Schedule overview
46
Phase 0 - Personnel
47
Phase 0 - Schedule
48
Phase 1 - Personnel
49
Phase 1 - Schedule
50
Phase 1 - Budget
51
Phase 2 - Personnel
52
Phase 2 - Schedule
53
Phase 2 - Budget
54
Phase 3 - Personnel
55
Phase 3 - Schedule
56
Phase 3 Budget
57
Total Budget
58
Projected income
59
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
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
Whats for dinner?
62
Sally goes to the store
Sous Chef
What type of meal?
Diet specific?
Please, select from These recipes.
Print!
63
(No Transcript)
64
Whats for dinner?
65
Conclusion
Sous Chef
66
Appendix

• Additional diagrams
• SBIR table of contents
• SBIR appendices