FINAL REPORT – AUGUST 2011 CAFETERIA FOOD Project Team Project Team Christina Porko Peter Touros
May 26, 2015
FINAL REPORT – AUGUST 2011
CAFETERIA FOOD
Project TeamProject TeamChristina Porko
Peter Touros
2© 2011
Business Issue• Cafeteria food is expensive and unhealthy
• The options for lunch served in the cafeterias are not popular and are not attracting students
• The food companies selling to high school cafeterias came to our marketing company to find out what they should say and sell & how to sell it to in order to increase product consumption
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There are three unique segments
Open minded eaters
45%Big eaters
35%
Nutritionists
20%
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Sorted by Total Sample : Highlighted >+9 winners & <-9 losers
Total Sample
Open minded eaters
NutritionistsBig
Eaters
BASE SIZE: 100 45 20 35CONSTANT: 27 20 32 33
Buffet style lunches served to satisfy all appetites 15 20 -1 18Pizza, pasta and salads day 13 11 9 18$5 foot long sandwiches available to save you a few dollars today
13 15 6 14
Fresh fruit grown from local farms to support the local community
13 16 29 -0
Salad bar always available 13 12 8 16Get an additional side for just a quarter more 11 9 18 10Fried chicken always available -0 3 -18 6Free can of soda included with purchase of meal $6 or more
-0 8 -11 -4
Only 550 calories per burger/burrito -1 8 3 -16One 2 ounce organic burger slider $4 -5 -3 3 -11Serving deep fried foods everyday to satisfy all your cravings
-5 0 -20 -4
Only vegan food served today -15 -26 6 -11
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Open Minded Eaters Likes
Wanted Variety In their lunches
Interested in Buffet style lunches
Getting the Most Food for their
dollar
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Big Eaters Likes
-The More Food The Better! -Only wanted big portions of everything
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Big Eaters Dislikes
-Organic Food
-Small Portions
-Anything Vegan 8© 2011
Nutritionists Likes
-Organic Foods
-Fresh Foods from local farms
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Nutritionists dislikes
-Any Fried Foods
-Sugar filled drinks
-All food with high fructose corn syrup and hydrogenated oils
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