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Food Industry, Beverage, Sensory & Evaluation

TBD
Closed
George Brown College
George Brown College
Toronto, Ontario, Canada
RB
Riley Bennett CCC
Professor
3
General
  • Undergraduate; 4th year
  • 24 learners; teams of 4
  • 12 hours per learner
  • Dates set by experience
  • Learners self-assign
Preferred companies
  • 1 projects wanted
  • Anywhere
  • Academic experience
  • Any company type
  • Any industries
Categories
General Market research Product or service launch Marketing strategy Hospitality, tourism & culinary arts
Skills
competitive analysis sales & marketing business consulting marketing strategy data analysis
Project timeline
  • September 9, 2019
    Experience start
  • November 16, 2019
    Project Scope Meeting
  • December 14, 2019
    Experience end
Overview
Details

Are you looking to update your restaurant or food establishment menu? Are you looking for new and original beverage pairings? Do you want to improve your supply chain, sustainability practices or technology within you establishment? In this project, students in George Brown's Culinary Management Bachelor of Commerce Four (4) Year Degree Program will provide unique and valuable insight to help you improve your understanding of the beverage industry and your business.

Learner skills
Competitive analysis, Sales & marketing, Business consulting, Marketing strategy, Data analysis
Deliverables

1. A report (5-10 pages) that includes one or more of the following:

  1. Recommendations on optimal technology, marketing, and analytics.
  2. Comprehensive review of your supply chain’s strengths and challenges, including, but not limited to accountability.
  3. Recommendations to improve supply chain production and sustainability.
  4. Recommendations for technological improvements to reduce costs and improve production.

2. A 7-10 minute presentation that summarizes their research findings, insights, and recommendations, which you can use and share with employees.

Project Examples

Students will spend approximately 7 week (21) hours consulting on a beverage challenge or opportunity of your choosing. Projects can include, but are not limited to the following:

  1. A beverage and dish pairing.
  2. Identification of potential new products/services that your establishment should explore.
  3. A supply chain, sustainability and/or technology analysis.
  4. Market research on your venture’s opportunities and challenges, and development of strategy recommendations.
  5. A beverage operation's analysis using SWOT (Strengths, Weaknesses, Opportunities and Threats) and PESTe (Political, Economic, Social, Technological, environmental) analysis related to beverages for your food service operation.
Additional company criteria

Companies must answer the following questions to submit a match request to this experience:

Be available for a quick phone call with the instructor to initiate your relationship and confirm your scope is an appropriate fit for the course.

Provide a dedicated contact who is available to answer periodic emails or phone calls over the duration of the project to address students' questions.