Quality Juice made from real California fruit

1. Soif Quality Juice made from real California fruit X470 Project Management EDP 325936 Summer 2011 Team: L 'Spawns Liolios Dino, Konstantinos Singh, Shraddha Pollock ,Kendra Achury, Michael Wang, Jing Nguyen, Phi Stanger, Karen

2. Organization chart 2

3. Contents • Project definition • Mission and Values • Project Statements and Chart • Project analysis • Assumptions • Constraints • Stakeholders • Risk analysis • Project plans • Deliverables • WBS • Milestones • Time structure • Cost/Time breakdown • Monitoring and Control • Communication plan • Responsibility matrix

4. Mission To produce a healthy, tasty, friendly, economical, and high quality juice – Made of real California fruits! Our commitment to the highest standard is the foundation of our business. We stand behind our product. Our mission is to make world a healthier and better place to live. Values L’Spawns as a team, and as individuals, values integrity, honesty, healthiness, and a greener world. These values drive us to achieve our mission.

5. Project Mission Statement By Nov 1st 2011, L’Spawns will have ready for distribution 10,000 cases of the new Naked product ‘Soif’, a seasonal Juice drink made from 40% California juice + 60% Water – delivered in a trendy re-usable bottle. Project Charter • Produce a 12 oz glass bottle from recycled material that can be easily be reused by the user • Create a new economical juice drink made from local California fruit • Create acatchy and appealing label

6. Project Assumptions • Budget provided by Naked • Production using existing Naked facilities • Distribution using existing Naked infrastructure • Sales and Marketing provided by Naked Project Constraints • Vendor selections • Limiting customer geography • Overseas Manufacturing Facility - China • Time – 6 months

7. Project Scope • In Scope: • Design and acquire new bottle • Develop new fruit drink recipe • Design and produce bottle label • Produce first batch of 10,000 cases • Out of Scope: • Distribution • Manufacturing • Acquiring capital

8. Stakeholders • Naked – Sponsor • Customers • Manufactures • Vendors

9. Risks Juice

10. Risks Bottle

11. Risks Label

12. Deliverables 1) Bottle & Cap 2) Juice 3) Label

13. Deliverables Seasonal Juice Flavors: Summer – Organic Apple Autumn – Organic Grape Winter – Organic Orange Spring – Organic Strawberry 13

14. WBS 14

15. Milestones • 1) Bottle and Cap • Finalize bottle design • Vendor contracts signed • Prototype • Final Bottle and Cap Delivery to Naked • 2) Juice • Vendor contracts signed • Fruit Delivered • Small scale production run completed • Taste test/focus group completed • Regulatory approval signed • 3) Label • Design approval • Digital printing delivery

16. Project Schedule Gantt Chart May June July Aug. Sept. Oct. Label Contents Properties Printing Bottle Development Manufacturing Juice Fruit/Vendor selection Quality Control/ Development Production 16

17. Project Dash Board Gantt Chart

18. Gantt Chart (continued)

19. Gantt Chart (continued)

20. Gantt Chart (continued)

21. Gantt Chart (continued)

22. Cost/Time Breakdown Bottle Total: $46,000 Label $15,000 Total:

23. Cost Breakdown Juice Total: $62,000 Project Total: $125,000 *breakdown on next slide ** assuming $1/gallon

24. 0.3 lbs fruit bottle 250 bottles X = 75 lbs Fruit Cost Breakdown Small scale production run For production testing, quality control, taste testing Will produce 250 bottles of each fruit flavor: Organic Apple $0.7/lbs $45 Organic Grape $1.1/lbs $75 Organic Orange $0.9/lbs $70 Organic Strawberry $1.2/lbs $90 Water: 1,000 bottles (355 mL) of 60% H2O = 215 L or ~ 60 gallons 24

25. Fruit Cost Breakdown Production run Juice for the market Will produce 120,000 bottles of Organic Apple: 0.3 lbs fruit bottle 120,000 bottles X = 36,000 lbs Organic Grape $1.1/lbs $40,000 Water: 120,000 bottles (355 mL) of 60% H2O = 26,000 L or ~ 7000 gallons 25

26. Vendor Evaluation Criteria Selection of Manufacturer (Qty: 10,000 cases, Bottles and Tops) Bottle Notes: Selection: 1, 3, 5 (good, better, and best) Weight x Selection = Score Select the highest total Score

27. Communication Plan

28. Responsibility Matrix A – approves, S – supports, C – creates, I – informs, R - reviews

29. High Risk Control Chart 29

31. Addendum Vendor Evaluation Criteria • For the Bottle, Fruit, and Label we will use a simple Vendor Evaluation Criteria to determine best vendor. • Cost – looking for best value (price vs quality) • Quantity – need a vendor that produces large quantities • Location – the closer to production plant the better • Availability – growers that offer a variety of fruit throughout the year

32. Addendum Time Line Fri 7/15/11 Mon 10/3/11 Today Dec Jul Aug Sep Oct Nov Jan Finish StartMon 5/9/11 11/1/11 Thu 1/1/12 Bottle Cap Deliverable Vendor Contract Signed Juice flavor agreement Deliver Label to Printing Company Deliver Labels to Bottling Produce Small Scale Production Formal launch Full Scale Production Milestones serve as Monitor and Control Checkpoints for the successor tasks

33. Addendum WBS (in level 4)