Snack Shack is on its way BACK!
Are you hungry? Pre-orders due Tuesday March 9!
by Denise Snyders
The food and marketing classes have again combined efforts and talents to bring Snack Shack back. This student-based enterprise is a six-week unit where students in marketing and foods classes work together on an in-school business producing and selling snacks to teachers and the student body. Mrs. Snyders' marketing class is gathering market research by polling students via our web site and asking students to complete a survey, while Mrs. Sheldon's foods classes are busy testing recipes and figuring costs of supplies.
Brainstorming sessions on price, promotion, product, and place have been held by all classes. Since many factors have led to smaller study halls, the students agree that the place we sell the product is in need of a change. We pitched to Mr. Busch, and he approved, our idea to take pre-orders and deliver the treats during DEAR time when the entire student body is quietly reading and might enjoy a snack.
Another change is that all snacks must be pre-ordered. The entire Central Lyon staff is welcome to pre-order snacks. Even though Snack Shack will usually be on Fridays, during our first week Special K bars will be available Thursday, March 11. Pre-orders will be due Tuesday, March 9. Teachers can find pre-order forms in staff mail rooms and students can order during DEAR time. Extra snacks will be sold during 7th period study hall or after school.
During our site visit, the Department of Education showed a great deal of interest in this collaborative entrepreneurship project. Snack Shack provides students with hands-on practical experiences in food preparation, marketing, planning, implementing, and operating a food snack store. Students experience business planning, developing product, pricing, promotions, accounting, management, work schedules, and employability requirements.
Customer favorites range from monster cookies to big soft Bavarian pretzels. Profits generated by the Snack Shack are invested back into the store to cover operating expenses, inventory/equipment needs, and also help fund a field trip to related foods/marketing businesses.
