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[Chris Amirault]

This request is from Saj Khan (general member sajkhan). For context, check out this topic. -- CA

I am a part time MBA student enrolled at Rutgers University. As part of our curriculum, a group of 6-7 MBA students take part in the Rutgers MBA Team Consulting program where a new or existing business presents a strategic problem for the team to analyze over two semesters.

The team that I represent is chartered with getting focus group feedback on the "meal prep" business Easy Meal Prep. The store will begin initial operations as a meal prep business, defined as a service in which customers sign up either online or through the telephone for a bundled meal plan. Meals can be either purchased individually or at a bundled price for 6, 9, or 12 entrées.

Customers then have the choice to come into the store to prepare the entrées or for an extra fee have the entrées prepared by the store’s employees. In preparing the entrées , the customer will do much of the assembly while the store provides all of the ingredients properly prepared. Customers have the option to customize their entrées to their individual tastes. For example, customer can avoid the ingredient for salt or other spices or add more/less cheese or sauce or anything else. This gives the customer the experience of creating the meals themselves without having to do all the chopping, shopping or clean-up.

10 to 12 entrées w/side dishes per month will be designed to be frozen, thawed and cooked at the customers home. There will be 3 to 4 weekly entrées that are designed not to be frozen. This “fresh entrée” selection is designed to maximize the flexibility of the model for customers who prefer fresh versus frozen menu items.

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Thanks!