H E A LT H Y B I TE S C O O K I E S

The Healthy Bites Cookies Project consists of developing a new line of cookies, made with rich in Whole Grains, combined with a mix of trendy Antioxidant Ingredients, low in refined sugars and sodium, without the use of preservatives, artificial flavors or colors.

The purpose of this idea is to catch up on the trend in healthier lifestyle choices and stay ahead of the growing market in this food category.

As a trusted Brand, we are attentive to market’s needs and work very hard to present new and innovative products that costumers and consumers want.

CONCEPT

Home-made style Use of organic ingredients

approved by the USDA Use of whole grains and flours Rich in fruits, nuts, or spices

strong in antioxidant value No preservatives Low in refined sugars Low in Sodium No trans fats Attractive, eco-friendly,

recyclable packaging.

1.Lemon Coconut Cookies

2.Almond Butter, Turmeric and Ginger Cookies

INTRODUCING

DEFINING THE PROJECT

BENEFITS• Expansion of company’s product variety to new, faster

growing, unsaturated markets. • Raise our reputation in terms of expectations of our

customers/ consumers, by making desirable, safe and healthy products they prefer.• Opportunity to show our market that not only do we

care to deliver the best quality foods, we also care about the environment.• Promotional campaigns on this product line will

generally increase company’s visibility, projecting an increase in sales of other products already available.• Expected to profit the brand an approximate 14.5

million dollars in sales.• 12% the overall growth of the company.

PROJECT FINANCIALSProject Expenses

Capital Description Implementation Year 1 Revenue Year 1 Profit (%)

Administrative          

Human Resources Salaries, employee benefits $ 90,000.00 $ 450,000.00    

Documentation Mgmt Office supplies, Hardware, Software applications $ 5,000.00 $ 10,000.00    

Marketing Promotional campaigns, samples $ 580,000.00 $ 1,500,000.00    

Legal/ Regulatory Legal fees, Certification fees $ 225,000.00 $ 300,000.00    

Training Office supplies, textbooks $ 47,000.00 $ 141,000.00    

Operational          

Benchtop Operations Formulation supplies, baking supplies, lab supplies $ 25,000.00 $ 20,000.00    

Co-packer's Operations Outsourced manufacturing operations $ 100,000.00 $ 1,200,000.00    

Packaging Outsourced packaging design, supply $ 75,000.00 $ 200,000.00    

Distribution Car inspections, registrations, maintenance, tokens, gas $ 15,000.00 $ 180,000.00    

Sensory Analysis StudiesOutsourced Sensory Analysis team, Facility $ 30,000.00 $ 30,000.00

EXPECTED EXPECTED

Total   $ 1,192,000.00 $ 4,031,000.00 $ 14,500,000.00 259.7%

RISKS• A late launch of this new line of products. • Unavailability of the ideal, appropriately certified, raw

materials suppliers that can provide the best quality/ price.

• Ineffective application of promotional strategies as well as points of sale should be carefully picked.

• 4 Million dollar Investment the 1st year, will have our stakeholders lose confidence in our ability to succeed in future projects.

However, choosing not to action this project will take the company to falling mode. Sales will decrease. Our image as a trusted brand will lose territory. Layoffs. Possible plant closings can all be the consequence of not investing in this project.

P R O J E C T M A N AG E M E N T

TIMELINE

9/7/2016 1/25/2017

Sep. 7, 16Project Planning

21-Sep-16Plant Recipe Testing

10/17/2016 - 10/31/2016Shelf-Life Testing

11/8/2016 - 11/11/2016Sensory Analysis Testing - Initial

11/21/2016 - 11/23/2016Sensory Analysis Testing – Final

11/14/2016Product Formulation Optimization Start9/26/2016 - 10/7/2016

Plant Recipe Formulation Adjustments

10/10/2016Plant Based Recipe Testing - Final

1/20/2017Official Launch Date

1/2/2017Marketing Campaign Starts12/1/2016 - 12/15/2016

Training

12/19/2016Plant Production Starts

12/28/2016Distribution Starts

10/11/2016 - 11/4/2016Packaging Design and Testing

11/30/2016Product Design Deadline

9/14/2016Project Initiation - Recipe Formulation

9/12/2016Documentation, Communications Plans in Action

1/27/2017Project Closing

DOCUMENTATION MANAGEMENT• \R&D \Ingredients \Formulas and Reports \Benchtop Recipes \Plant Recipes• \Lab Testing \Microbiological/Chemical Testing Reports \Shelf life Reports• \Food Safety and Quality \Regulatory Protocols \HACCP plan \Certification \Traceability \Daily record charts• \Training

• \Regulatory \Labelling \FDA/USDA requirements \Scientific Data• \Suppliers• \Sensory Analysis• \Distribution \Marketing• \Sales• \Communications \Presentations \Meetings \Monthly Reports

Q&AT H A N K YO U

T A N I A M A R T I N S , C F S , C A P MC A P S T O N E P R O J E C T – D I P L O M A I N B A S I C P R O J E C T

M A N A G E M E N T