Retail Marketing and Wellness Project

Checklist, Summary, and Self-Evaluation

Note: If you have collaborated with one or more Sodexo dietetic interns at one facility, you need only complete one
report. However, each intern must write a self-evaluation and identify which parts of the project -if any- was his or her
responsibility.

To be submitted with this document:

 Copy of your menu
 Copy of examples of marketing collateral
 Photos of the event (“action” shots strongly preferred)

Name: Kelby Brink

Title of your event: What’s that Ingrediet? Date of the event: June 5th

Name, City and State of the account: ManorCare Lauraldale PA

Name of Manager: Carleen Kadunce

Briefly describe the customer base in the cafeteria: Rehab Residents at a Skilled Nursing Facility

Checklist
Type of event:
Food Demo

How will you present nutrition education:

 Information table during the event
 Lunch and learn
 Walk through café during event to chat informally with customers
 Other. Describe:
How will you evaluate the Marketing portion:
 Total sales for period of the event
 Number of items sold
 Number of samples consumed
 Other. Describe:
Date Task. Note:
5/22 Decide the topic for the event
5/22 Have your Idea approved by manager
5/22 Date/ time set for the rollout of your event
5/23 Determine recipes and locate on Sodexo Recipe Collection or other
5/24 Have recipes approved by manager
Cost, selling price, food cost percentage, and profit contribution decided for each item on menu (event was free for
5/24
residents)
5/27 Forecast amount of food needed
5/27 Design marketing collateral
5/27 Marketing collateral is approved and ready for printing
5/27 Promotional materials calendar is set
5/22 Decide the topic for Nutrition Education
5/23 Outline and Plan for Nutrition Education
6/3 Invitation and reminder of Nutrition Education sent
6/3 Decorations determined, approved and acquired or ordered
6/3 All menu items for your event are loaded into FMS with exception of Non-Sodexo recipes (used only non-Sodexo recipe)
6/3 Print all required reports including; procurement list, production sheets, HACCP logs, and Prep & Pull Reports
5/28 Order Food for event
6/3 Food received and accounted for
6/4 At least one day prior to event: staff meeting, signage, special signage
6/5 Day of the event: load POS or put PLU(s) into register
6/6 Day after event: determine outcomes, thank staff if not done previously
Within one week of the event : Complete checklist, summary, and evaluation form to be submitted to your reviewer
with action photos and copy of menu and marketing collateral

Project Summary

Summary Questions Brief Description

Describe the method(s) you used to market your
event?
Describe the method(s) you used to deliver
nutrition education.
State some comments from your audience about
the event.
Compare the receipts on the day of the event to an
average day for the account. Provide actual data.
Compare the customer count on the day of the
event to an average day for the account. Provide
actual data.
If you used a variety of menu items, which sold
better? Why.
I put fliers up in areas where residents visited frequently and also had the
event announced over the loudspeaker for all residents to hear the day of
the event.
I had fliers set out on the table for residents to take and also discussed the
nutrition education piece briefly when residents came to sample the
smoothie.
They enjoyed the smoothie and were surprised to learn that the secret
ingredient was cauliflower.
Since this event was free for the residents and also the staff, there are no
receipts to compare it to. However, similar taste testing events have been
done in the past and my event generated more participation from the staff
members than past events.
While there is no data on customer count to compare it to, my event
generated more participation from the staff members than past events as
per manager recollection.
I only had one smoothie recipe, however the residents and staff enjoyed
the flavor.

Other comments pertaining to this event
Project Self-evaluation
On a scale of 1-10, what score would you give
yourself for this project? Why not higher or lower?
On a scale of 1-10, what score do you think your
manager would give this project? Why not higher or
lower?
Identify and elaborate on 2-3 successes of the project
(start to finish).
Identify 1-3 challenges of the project and how you
addressed them.
Identify 2-3 management skills you developed or
enhanced in doing this project.
If you have an opportunity to plan and implement an
event such as this again. What are 2-3 things you will
do differently?
Overall I think that the event was a success. Participants enjoyed the
smoothie recipe and were impressed that adding a vegetable to a fruit
smoothie could taste so good.
I would give myself an 8. Since my food service management location is
not a for-profit account, my project was slightly different than most
interns. I think that I worked within my constraints while still being
able to benefit from this project, which is why I did not score myself
lower. I did not score myself higher because I think that the marketing
side of this event could have gone better to have benefited more staff
and residents.
I think that my manager would also give me a score of 8. I was able to
do the majority of the project on my own with little direction or
assistance from the manager, which is why I think she would not score
me lower. I think she would not score me higher because I did not
involve much of the kitchen staff for this event like the project
intended since it was on a smaller scale.
One success was the smoothie recipe. The participants liked the flavor
and could not tell that there was cauliflower in the smoothie. I think
that this helps the participants to see that are many easy ways to add
more fruits and vegetables into the diet, which was the goal of the
nutrition education piece. Another success of this project was the staff
participation. Usually these events were geared more toward the
residents of the rehab facility, but I was able to get some of the staff
involved in the event.
The main challenge that I faced was that I did not have a budget for this
event. Since the nursing home does not often do events like this one,
they did not have any money to give me for the food for this event.
This presented the biggest challenge because I had to create, make,
and buy food for this event that was enough for everyone to try it and
also was affordable for me. I chose to do a smoothie recipe with hidden
vegetables in it because I could buy most of the ingredients frozen at a
low cost and still be able to make enough for at least 30 people to
sample. Since I did not have a budget for this project, I also had the
challenge of coming up with ways to still check off the boxes of the
learning activities for this event. To do this, I went through the steps of
how I would do this event if I had a real budget (ex- mock-ordering
ingredients, figuring out what would have been the selling price, etc).
One skill that I developed in this project was leadership. Since the
facility does not do events like these often, I was able to decide which
recipe to use and how I wanted to set up the event without having a
specific template to follow from past events. I also enhanced my
communication skills. In working with the manager and dietitian to set
up this event, we had many discussions about the vision for this event
and how I wanted to market it. I was able to enhance my ability to
communicate verbally what my mental vision was for the event.
The first thing I would do differently would be to partner with the
activities department. I think that had I done that, the event would
have had a larger turn out and I would have had more resources to
work with. The second thing that I would do differently would be to
market more towards the staff as well. The staff who were bringing the
 residents over to the event were unsure as to whether or not they
could participate in the event and I had to reassure and encourage
them to take samples and participate in the taste testing.

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