Theodore Wilm • Suzanna Zak • Carson Trobich • Stephanie Veljacic

1. Theodore Wilm • Suzanna Zak • Carson Trobich • Stephanie Veljacic

2. Big Dipper • Food Truck • Ice Cream • Milkshakes • Operating Hours • Convenient Location

3. Mission Statement “Our Big Dipper food truck strives to provide the highest quality ice cream and milk shakes to those in the greater Philadelphia area. In responding to customer recommendations, we provide top quality customer service from the most personable employees while serving delicious ice cream and shakes. In addition, we aim to create a friendly, exciting, and encouraging atmosphere for our employees and customers to enjoy.”

4. SWOT Analysis

5. Target Market

6. Order Winners • High Quality Ice Cream and Customer Service • Quick, Easy and Convenient • Location Depends on Demand • Unique Flavors of Ice Cream

7. Perceptual Map

9. Operations Strategy Front Office Approach • High Customer Involvement • Moderate to high resource flexibility • Low capital intensity • Customer Service is the backbone of the business

10. Operations Strategy: Products Batch Process and Make to Order • Truck will be stocked with batches of ice cream flavors and toppings for the day • Ingredients are assembled through a make to order strategy

11. Inputs From Suppliers

12. Equipment, Utensils, and Tools • Ice Cream Truck • 2 Freezers • 5 gallon tubs • Ice cream scoops • Milkshake blender • Sink • Spoons and Straws • Cleaning Supplies • Miscellaneous

13. Quality Approach • Lean Systems to eliminate wasteful steps

14. Quality Management

15. Quality Characteristics Conformance to Specifications Consistency of High Quality Products, Fast Production Speed Value Top Quality Ingredients with Low Cost Operations Support Helpful, Cheerful Employees with Top Tier Customer Service and Energetic Attitudes Psychological Impression Cheery Positive Interactions with Employees and Friendly Environment Attachment to Brand Image

16. Suppliers

17. Demand for Big Dipper • Seasonal Pattern • Focus on the Fall and Spring semester for heavy traffic, lowest season is Winter • Three target markets make up Main Line population • 20,000 college students in the immediate area, creating main demand drive • 20% of area’s population is under 18, makes up large part of customer • 33% of area’s population aged 18-34, young professionals targeted during lunch hours • 70% of this segment, on average, eats out twice a week

18. Expected Beginning Sales

19. Forecasting • Causal methods • Regressions • Seasonality • Naïve forecast • Simple moving averages • Weighted moving averages • Exponential smoothing • Multiplicative seasonal demand • Trend Progression with Regression

20. Sales Forecast

22. Annual Fixed Costs

24. Variable Costs • Cost of Goods Sold • $2.12 per milkshake • $0.47 per scoop of ice cream • $0.75 per ounce of toppings • Fuel • Currently 3.75 per gallon of diesel • 10 miles per gallon • About 38 miles per day

25. Inputs • Based on $216,170 of annual sales • Milkshake • components: 3 scoops of ice cream, one cup of milk, 2 tablespoons of syrup, half ounce of whipped cream, to-go cup, straw, napkin • Scoop of ice cream • Ice cream from vendor, cups, cones, napkins, plastic spoons, toppings

26. Pricing Decision One Scoop…………$2.60 Two Scoops………..$3.50 Three Scoops………$3.99 Milkshake…………..$4.00 Additional Toppings $.50 extra

27. Queues • Organized • Menu listed on truck • Segregate duties • Efficient technology • Additional staff

28. Questions?