VELOUR MACARONS

MORGAN CARR

ALEXXUS INGRAM

KEVIN MACHIQUE

TAYLOR REAGAN

KRYSTAL TOMLINSON

IDEA GENERATION

CONCEPT DEVELOPMENT

•Delicate French dessert made for the everyday person •Delivers a gourmet

experience to consumers looking for an elegant treat

•Convenient for people on the go

•Line extension of an exclusive product

•Perfect for any occasion

– Ex. Bridal showers, birthdays, graduation, baby shower, etc.

Gourmet Macarons

No Competition

Only available fresh in

specialty bakeries

Difficult to find in

traditional grocery stores

Endless flavor combinations

Specialty niche

Relatively simple to produce

GANTT CHART

TARGET AUDIENCE

● Gender: mainly females ● Age: 25 and older ● Income: $20,000-$150,000● Ethnicity: Caucasian, African American, Asian, Hispanic, Native

American, Pacific Islanders, others ● Education level: Some high school, high school graduate/GED, some

college, college graduate ● Psychographics:

○ Someone who loves to eat sweets○ Someone who wants to make events special (birthdays, holidays,

parties, etc.)○ Someone who wants to treat themselves or family with gourmet

desserts

MARKETING PLAN

● Unique frozen gourmet dessert ● Use of Facebook, Instagram, Twitter, and Pinterest for customer

feedback and special offers● Sensory testing used with randomly selected adults 25 and older ● Sell to mainstream stores such as Wal-mart, Target, Kroger, and

Albertsons● Will have a variety of flavors in the future● Located in the Frozen dessert section next to other Delizza products

and Sara Lee products

SENSORY EVALUATION

•Two tests were run: triangle test and likeability test.

•In the triangle test the objective was to see if consumers could tell if the exchange of margarine for butter could be perceived. We found out it could.•In the likeability test we tested many aspects of the macaron such as appearance, taste, and overall flavor. Many of the response were significantly positive.•We believe that this product will be well accepted by the general public consumer, if kept with the original buttercream filling.

PRODUCT COSTTotal Food Cost for a 12 count: $2.66Total Packaging Price: $0.20 Labor Cost: 22% Transportation Cost: 3% Selling Price at 22% Food Cost: $5.85Profit on Product: $3.19

INGREDIENTS & NUTRITION FACTS

SAFETY

• Allergen warning labels (contains eggs and nuts)

• Mandatory Employee Training Program

• Temperature control in storage and distribution

• Tracking and recall systems in case of emergency

• Record Keeping

GOOD MANUFACTURING PRACTICES

• All employees must practice good personal hygiene

• Correct hand washing procedures

• Use of hair/beard restraints

• Quality assurance program

STANDARD OPERATING PROCEDURES

STANDARD OPERATING PROCEDURESCONTINUED

SANITATION STANDARD OPERATING PROCEDURES

HACCP FLOW DIAGRAM

Process

Purchasing Almond Flour

Purchasing Eggs

Receiving Eggs

Production of Product

Packaging of Product

Hazard

Salmonella

Salmonella

Salmonella; temperature; broken shells

Cooked to an internal temperature of 165 F

Metal Debris

ControlMust be purchased from approved

suppliers; Flour must be made from pasteurized almonds

Must be pasteurized shell eggs

Must be received at an air temperature of 45 F or lower; pasteurized; and free of

broken shells

Temperature must be checked and read a minimum of 165F

Finished product must be sent through metal detectors

Monitor

Verification that product delivered meets product specifications

Verification that product delivered meets product specifications

Temperature of eggs must be checked and recorded upon delivery

Samples from each batch must be tested for correct temperature and

recorded

Packaging Supervisor must verify and sign Metal Detection Logs

MANUFACTURING FACILITY

PACKAGING

● Packing for Velour Macarons will follow Delizza’s signature plastic tub

● Protective inserts will be placed surrounding each layer of macarons

● Macarons will remain frozen until consumer decidesto use product

● The cookies will take 30-45 minutes to thaw at room temperature before consumption

SHELF LIFE

● Based on the shelf-life of comparable products: Trader Joe’s and Costco frozen French Macarons

● Our estimated shelf-life for Velour Macarons is 8 months

● Further testing can be done to determine a more precise shelf-life

http://www.thenfl.com/wp-content/uploads/shelflife.jpg

REFERENCES

● Associatio, N. (2014). Servsafe coursebook 6th edition revised (06.th ed.). Prentice Hall.

● HTTP://WWW.THENFL.COM/WP-CONTENT/UPLOADS/SHELFLIFE.JPG

● HTTP://WWW.GROCERIES-EXPRESS.COM/WEBPAGES/7667000106%20DELIZZA.HTML

● HTTP://ADMIXSOCIAL.COM/WP-CONTENT/UPLOADS/2014/05/TARGETAUDIENCE.JPG

● http://www.forbes.com/sites/davelavinsky/2013/09/30/marketing-plan-template-exactly-what-to-include/3/

● https://c2.staticflickr.com/6/5190/5666943882_f2be750214.jpg

● http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188363.htm

● https://clubboutiquecityshoesnh.files.wordpress.com/2014/10/picmonkey-collage.jpg