Management

Business Plan
Pumpkin Pie Parfait Promotion
St. Margaret Hospital
Megan Weltmeyer

Pumpkin Pie
Parfait Promotion
Intended to increase parfait
sales, standardize the
parfait recipe, and improve
customer satisfaction

Business Objectives
Goal #1 - Increase parfait sales by 50%
Objective - Compare weekly parfait sales from

October 6th-12th and October 13th-19th

Goal #2 Standardize the pumpkin pie parfait

recipe
Objective Standardize the recipe by simplifying

instructions and ingredients in order to cut food and

labor costs
Goal #3 Increase customer satisfaction by offering

new products
Objective Assess verbal feedback in order to

determine if the pumpkin pie parfait will be featured

in the grab-and-go cooler for the rest of October

Mission Statement
Aramark
Enrich and nourish lives
St. Margaret Hospital
Spiritual Teaching and Healing
Nutrition Department
Promote Health and Wellness

Company Summary
Aramark has partnered with St.

Margaret for over 40 years!

Services Provided:
Healthcare
Blast Beverage
Java City
Management fee cost plus contract

Strengths of
Aramark
Able to create a competitive edge for their client
Reducing costs
Increasing profitability

Organized
Step-by-step guidelines

Control cost, implement programs, motivate

employees, improve sanitation and customer service

Communication
Email, phone, instant messaging, and video calls

Competitive Local
Businesses
Don Andres Mexican
Restaurant

Js Peapod Chinese
Restaurant

Hidden Treasure

Delivery

Carry out and

Orange chicken,

delivery
Burritos, tacos,

enchiladas, and
skillets
Under $10

fried rice, egg

rolls, and chop
suey
Under $11

SWOT Analysis
Internal

External

Positive

Negative

Strengths

Weaknesses

Variety of food
selection
Location inside St.
Margaret
No delivery fees
To-go boxes and
grab-and-go cooler
Large cafeteria with
seating for over 100
Cash, debit, and
credit

Opportunities

Seasonal flavors
Food trendsminiature desserts
Implementing new
menu items
Marketing cafeteria
and food items

No specialty ethnic
foods
Repetitive cycle
menu
Strict budget
No employee
discount
Competing parfaits
Cafeteria has no
name and few
promotional signs
Employee shortage

Threats
Change in
demographics
New local eateries
Fluctuation in food
costs
Meals from home

Market
Segmentation
Consumers

Employees
Visitors
Volunteers

Market
Segmentation
Age

Age

Market
Segmentation
Gender

Male
Female
Other

Target Market
Women ages 35-60

Marketing Strategy
Place
St. Margaret Cafeteria
Grab-and-Go Cooler

Product
Pumpkin Pie Parfait
Pumpkin
Vanilla Pudding
Whipped Topping
Graham Cracker

Crumbs
Pumpkin Pie Spice
Butter
Sugar

Marketing Strategy
Price

Promotion

$1.79

October 13th

9 oz. Serving

15 Parfaits

Clear Plastic

50 Samples

Sundae Cup
Dome Lid
Same as Chocolate

and Vanilla

Table Tents and

Flyers
Chocolate or

Pumpkin?

Budget
Category

Budget

Actual Cost

Food Cost +
Packaging

$15.00

$11.19

Flyers/Table
Tents/Decorations

$5.00

$0.00

Labor

$5.00

$4.13

Paper Products

$5.00

$1.00

Sales Forecast
Parfait Sales Day of Promotion
Parfait

Forecast

Actual Sold

Time Ran Out

Pumpkin

15 EA

15

30 min.

Chocolate

20 EA

N/A

Vanilla

10 EA

N/A

Sales Forecast
Increase parfait sales by 50%
Obtain parfait sales data from October 6th-12th
Compare data from promotional week

(October 13th-19th)
Parfait Sales Week Before and During Promotional Week
10/6-10/12

10/13-10/19

# Sold

75 Parfaits

220 Parfaits

Sales

$134.25

$393.80

Resource Review
Equipment
Grab-and-Go Cooler
Stand Mixer
Food Processor
Spatula
Clear Containers (2)
#12 Scoop (3 OZW)
Tablespoon
Food Scale
Sample Tray

Food
Purchase Request Form
15 oz. can of pumpkin
Pumpkin pie spice provided

by a dietitian
Ingredients on hand:
Whipped Topping
Graham Crackers
Butter
Sugar
Vanilla Pudding

Breakeven Analysis
In order to breakeven, 10 pumpkin pie
parfaits need to sell.
Variable Cost (VC)
Labor Per Unit

$0.27
(.5 hour, $8.25, 15 units
sold)

Raw Food Cost

$0.56

Total:

$0.83
Fixed Cost (FC)

Marketing

$0.00

Insurance

$9.50

Packaging

$0.19

Total:

$9.69

Breakeven
Explanation

BE=FC/(SP-VC)
FC=$9.69
SP=$1.79
VC=$0.83

Breakeven Breakdown
Labor Per Unit

$8.25

Labor Cost

$8.25 X .5 hour = $4.13

Labor Cost Per Parfait

$4.13/15 = $0.27

Cost of Table Tents and Flyers $0.00 (Provided by interns

dad)
Packaging (Dome Lids +
Sundae Cups

$0.19

Insurance

$9.50 (Provided by
production manager)

Evaluation
Goal #1 - Increase parfait sales by
50%
Objective - Compare weekly parfait sales
from October 6th-12th and October 13th19th

Parfait sales were increased by

180%

Evaluation Cont.
Goal #2 Standardize the pumpkin pie
parfait recipe
Objective Standardize the recipe by
simplifying instructions and ingredients in
order to cut food and labor costs

Whipped topping removed from

main recipe and switched to a

garnish
Graham cracker crumbs are no

longer mixed with butter

Evaluation Cont.
Goal #3 Increase customer satisfaction by
offering new products
Objective Assess verbal feedback in order to
determine if the pumpkin pie parfait will be featured in
the grab-and-go cooler for the rest of October
Can I have the recipe?
This parfait tastes just like pumpkin pie!
If these were in the grab-and-go cooler, I

would be in trouble
Youre already sold out of pumpkin pie

parfaits?