Indus School Prostart II class conducted a marketing survey during high school lunchtime Feb. 3 to find out which cupcake was the best to add to a restaurant menu. Prostart II class members who participated were seniors Patricia Handorgan and Emily Kriske, and sophomore, Jace Nelson.
The first step was to decide which chocolate cupcake recipes to use. The first recipe used a simple box of chocolate cake mix and Diet Coke. The other cupcake was made from scratch using healthy, low-fat ingredients like applesauce and zucchini in place of vegetable oil. Recipe A was low-calorie, but Recipe B had more nutritious ingredients.
The next step was to develop a set of questions and a rating scale for participants to use when judging the cupcakes. Participants were given a set of questions regarding look, flavor, texture, and preference. They were asked to rate the cupcakes on a scale of 1-4, with 1 being terrible and 4 being delicious. In the end, they were asked which cupcake they would recommend to be added to a menu.
The results of the survey were not very helpful. Cupcake A, the box mix with Diet Coke, got 11 recommendations. The homemade recipe with applesauce and zucchini, received 12 recommendations.
The Prostart II class will continue its marketing project activities with a SWOT Analysis of a restaurant. SWOT stands for “Strengths, Weaknesses, Obstacles, and Threats” that face a restaurant operation. Analyzing these helps a business to determine how to proceed with marketing and with other operations.
