Assignment 30A: Final Reflection

1) I would say the lows for this class started with the beginning assignments. I think I felt that the more abstract assignments, the ones essentially about nothing but working on our skills, were the hardest. Those were definitely the hardest and the most cringey to read. I think my interest in the class pick up when I had something consistent to write about.

2) I think what sticks out to me the most was the first elevator pitch and how the rest progressively got better. I was definitely sure that I could wing the first one. I was very confident in my ability to make something up. However, I ended up recording that pitch for like 2 hours. I hate being on public speaking and being on camera so this wasnt my favorite assignment. However, even though I didnt want to do it, I learned a lot from it. By the last pitch I was done in 15 mins. 

3) I do think that I now have an entrepreneurial mindset. I always find myself pointing out flaws, but instead of complaining and forgetting about it, now I think of solutions for the problem. I also have a running list of thing I think I could fix. 

4) I would say that a student going through this course definitely needs to be organized. Even though the assignments are the same time every week, some take more work than others. Even if you have a time set aside to do it during the week, you should check the assignments due at the beginning of the week to make sure your time that is set aside is enough. I also think a student in this course needs to be open minded. You have to step out of your comfort zone a lot to do these assignments but it is better for you in the long run. 

Assignment 29A: Venture Concept No. 2

Opportunity: People how are watching their pockets have a need for the low-cost food provided. The nature of the ultimate need, hunger, is common and frequent. The nature of the need of low-cost food depends on time and circumstances, but can be found in a lot of individuals. The forces that are creating this opportunity are the lack of quality food for a cheap price. This market is primarily college students and small working class families. Geographically, it would likely start in Gainesville. Currently, customers are getting cheap, low-quality food, like McDonald's, or more expensive, better quality food, like Olive Garden. I think that these other outlet fulfill the basic need of satiety but are not places that people are hooked to. I would say that this opportunity is pretty big; no one really tries to down-scale high quality foods or restaurants. I think the window will be open for some time because each segment is okay with the revenue they they are bringing in when compared to the quality that they put out.

Innovation: I will be selling customizable, quality bowls of pasta for prices ranging from $7-$12. This business will help customers have shorter wait times when getting their food. This market specifically to pasta makes it more accessible than every before. Pasta is rarely sold on its own, which makes customers have to jump through hoops like long wait time at dine-in restaurants or higher prices at dine-in restaurants to get to it. The restaurant would be focused on a build-your-own pasta bowl model, though there will be made designed menu items. It will work as an assembly line style ordering system where you pick what you want in your bowl, as much as you want. There will only be upcharging if absolutely necessary, but never over $12. These upcharges would be for things like gluten-free pasta or zucchini noodles for example. I think a good to keep up customer loyalty would be to have rewards for visiting often. For example, if you buy ten bowls of pasta you can get the next one free. I think having an attainable goal that customers can work toward would spark interest in my restaurant.

Venture Concept: The reasons that they would switch would be because it is hard to find, an adult serving size, quick, quality bowl of pasta for under $12 almost anywhere; it is pretty much unheard of. I don't think that it will be hard to get people to switch because the value is sort of self-evident. The most direct competitors would be big chains, like Olive Garden or Carrabba's, and small Italian restaurants. I think the chains are vulnerable because they have higher prices, and the smaller restaurants are vulnerable because they have a wide scope. I think my price point are the selling point and any thing else that is beneficial is added bonus. I don't think there would have to be a lot of employees to start off; maybe 5, but they would do classical restaurant roles. They would cook, take calls, make orders, man the register, etc.

Three minor elements: I think our most important resource will be creating a culture of adaptability to changes. I think what would be next would be getting involved with a delivery service and thinking about branching out to more locations. I think this would help me learn how to start my first business so that I could go on to start and finance more.


2. The most common critique that I got was to further explains and develop my price plan. There was a suggestion to have some sort of rewards plan to encourage custome loyalty.

3. What I adjusted from the comments I got on the last venture concept was the customer loyalty rewards plan. I mentioned that it would be a good idea to have a rewards system where customers can buy certain amount of bowls of pasta and get the next one at a discounted rate.

Assignment 28A: Your Exit Strategy

I think my exit strategy is to keep the business, at least for a few decades, and expand it. I don't know if I plan to pass it down to my children, but I know that it is something that I want to see through. If my children end up wanting to take the reigns on it, then they can have it. I think my chosen exit strategy has a lot to do with my personality. I am super loyal and I stick through thing even when times get rough. I know you will have to pick and choose what you dedicate your time to if you have multiple ventures that you have trouble maintaining. However, I don't plan to have a ton of other ventures, only a few. I think my exit strategy has influenced how I have chosen to go forward with the business. I have chosen to grow and expand the company to new locations. I don't think it has changed how I identify an opportunity.

Assignment 27A: Reading Reflection No. 3

The book that I chose to read was Shoe Dog by Phil Knight. The thing that surprised me the most about Knight was that he had managed to stay hidden for so long. Most people didn't know his name or his affiliation to Nike until a few years ago. I admired that he let other people be. He let his employees make have their own ideas and be able to lead their own lives in some aspects. The thing that I admired least about Knight is that he pretty much surrounded himself with yes men. I don't think it is smart to have a bunch of negative people who don't believe in you in your circle, but I think it is important to have some close skeptics or people who don't see you point your point of view. The adversity that Knight faced was always being broke. Since his parent company was in Japan, he needed numerous bank loans in order to keep brining the shoes to the U.S. Despite not feeling appreciated by the Japanese business men he worked with, he continued to try to make the company better. He improved the shoe designs as well as the name and the logo to try to attract more customers.One of Knight's competencies is undoubtedly that he isn't afraid to take risks. He started the company on a small investment and a bold approach to a CEO in Japan. I also think leadership is one of his core competencies. He has a more hands-off approach to leadership, but I think some of the best leaders trust their team. We can see that Knight does trust his team by not micromanaging them. I would say the most confusing part of the book was how he portrayed himself versus his actions. He said he was super awkward and could barely manage to tell the woman who would eventually become his wife that he had a crush on her. Yet, all of his actions seem to contradict this shy, introverted nature. For example, he walked up to a CEO and basically asked for a part of his company.One question I would ask Knight would be if he would do it all over again, start Nike, considering all of the hardships he endured. I would also ask if he believes that his shy and nervous attributes help him in any way. I think Knight's opinion of hard work is that it is the foundation of everything. He believes that hard workers make the difference in a company. He values the struggles that he has endured. I would say that I share that opinion. I think that hard work is the foundation of anything that is successful and has longevity, especially a company.

Assignment 26A: Celebrating Failure

My story about failure happened this semester. I had two exams on the same day, ten minutes apart, this past month and I didn't feel prepared for either going into the week of the exams. I am pre-med so I cared more about my Physics exam than my Business Finance exam. I was studying hard for my Physics exam, but the class is fairly difficult. Though I understood the information I was studying, I kept getting practice problems wrong. In my attempt to do well in Physics, I barely gave Finance a second thought. When I took my Finance exam I realized that I hadn't studied much by looking at the first question. I thought I could figure it out since it was mostly based on Accounting formulas that were somewhat interconnected. I was sadly mistaken. I got a 30% on the Finance exam, the lowest exam score I have ever gotten, and didn't even do well in the Physics exam. What I learned was that I am not naturally gifted in Finance and that I need to put a little more effort into studying it. I also learned that I shouldn't dedicate all of my efforts to one subject.

I absolutely hate failure. I am a perfectionist and I try to avoid failure at all costs. Since I loathe failure, I handle it really unhealthily. I don't really talk about it, and I definitely try not to process it or dwell on it. I would say this class has changed the ways that I think about failure. I have always been up for taking risks, but I always thought I would succeed in the risks or I wouldn't take them. Now, I can take risks and accept having to alter my plans if the risks don't pan out.

Assignment 25A: What’s Next?

Existing Market

1: I think what would be next for this business would be trying to make it happen outside of a college town. I think it would be really interesting to see how if and how families would gravitate toward the restaurant if it was placed next to a neighborhood of small family homes. I think knowing if the business would have a future as a chain is important.

2: When I talked to the interviewees, I got an overwhelming since of knowing how this restaurant would fit into their lifestyle. The people who were in college wanted to know if this would be accessible at late hours if they are studying, and would it be able to be delivered to them. The small families wanted to know if it could be brought to them as well, if they're having a day when the children are having a rough not and they need something quick to eat. They said branching out would be a good idea.

3: I think the way to grow for the future would to be to branch out. I would have to get my feet wet trying to seeing where best to put another location. These families would have to know that it existed, but it couldn't be too far that it felt like a hassle to go to. It also couldn't too close that it felt as though industrialization was infringing upon their neighborhood. I would also be interesting to see if working class single or married people would take an interest into the new location.

Also also think a great way to move forward would be to outline some accommodations. I think that it would be good to start setting hours of operation and thinking about those implications. I think it would be good to have the restaurant open during lunch time as well as later into the night for college students. However, it would have to be enough time closed so that workers don't feel like they have no time to rest. I also don't think this schedule would be needed if the location targeted to families opens. I do think that there needs to be some delivery service or partnership with outsourced delivery services for all locations.

New Market

1: Affluent individuals

2: I think this venture would create value because it is easily accessible and customizable. They won't have to spend too much time looking at a menu, and they definitely won't have to leave work.

3:  I interviewed doctors, and they basically said it would be great because it could get delivered to them. The only adaptation would be that they would want higher priced menu items like shrimp.

4: I think what I learned about this interaction was that having a system of delivering the food to the customer would be a big help. I also think that having some higher prices add-in would help complete the menu. Though it sort of defeats the purpose of keeping the cost low and having everything under $12, it does add some more variety. These changes to the menu would also help me market to these affluent individuals. This market is not as appealing as my current market because there are a lot less affluent individuals in the world.

Assignment 24A: Venture Concept No. 1

Opportunity: People how are watching their pockets have a need for the low-cost food provided. The nature of the ultimate need, hunger, is common and frequent. The nature of the need of low-cost food depends on time and circumstances, but can be found in a lot of individuals. The forces that are creating this opportunity are the lack of quality food for a cheap price. This market is primarily college students and small working class families. Geographically, it would likely start in
Gainesville. Currently, customers are getting cheap, low-quality food, like McDonald's, or more expensive, better quality food, like Olive Garden. I think that these other outlet fulfill the basic need of satiety but are not places that people are hooked to. I would say that this opportunity is pretty big; no one really tries to down-scale high quality foods or restaurants. I think the window will be open for some time because each segment is okay with the revenue they they are bringing in when compared to the quality that they put out.

Innovation: I will be selling customizable, quality bowls of pasta for prices ranging from $7-$12. This business will help customers have shorter wait times when getting their food. This market specifically to pasta makes it more accessible than every before. Pasta is rarely sold on it own, which makes customers have to jump through hoops like long wait time at dine-in restaurants or higher prices at dine-in restaurants to get to it. The restaurant would be focused on a build-your-own pasta bowl model, though there will be made designed menu items. It will work as an assembly line style ordering system where you pick what you want in your bowl, as much as you want. There will only be upcharging if absolutely necessary, but never over $12. These upcharges would be for things like gluten-free pasta or zucchini noodles for example.

Venture Concept: The reasons that they would switch would be because it is hard to find, an adult serving size, quick, quality bowl of pasta for under $12 almost anywhere; it is pretty much unheard of. I don't think that it will be hard to get people to switch because the value is sort of self-evident. The most direct competitors would be big chains, like Olive Garden or Carrabba's, and small Italian restaurants. I think the chains are vulnerable because they have higher prices, and the smaller restaurants are vulnerable because they have a wide scope. I think my price point are the selling point and any thing else that is beneficial is added bonus. I don't think there would have to be a lot of employees to start off; maybe 5, but they would do classical restaurant roles. They would cook, take calls, make orders, man the register, etc.

Three minor elements: I think our most important resource will be creating a culture of adaptability to changes. I think what would be next would be getting involved with a delivery service and thinking about branching out to more locations. I think this would help me learn how to start my first business so that I could go on to start and finance more.

Assignment 23A: Your Venture’s Unfair Advantage

Resource #1: I know a lot of college students, plus I am one.

V: College students will likely better listen to someone who has been in their shoes, or is currently in that situation, concerning food prices.

R: I don't think its rare to be a college student

I: I also don't think it is hard to become a college student, and there are many pathways to do so.

N: I don't think it is substitutable because that sense of trust and understanding can really help you build a relationship with your target market.

Resource #2: I have a good idea of understanding who people are by meeting them by meeting them.

V: I can better relate to someone once I know who they are and how they generally operate.

R: I don't think it is that common to be this aware of personality types and traits.

I: I think this is harder to imitate because it can't be learned.

N: I don't think you can substitute anything for it because it is a really good relational tool.

Resource #3: I love pasta

V: It is valuable because I feel like I really know what I am selling

R: It is not that rare. A lot of people like pasta but maybe less eat it as frequently as I do.

I: It is pretty easy to imitate

N:  You could just not like pasta but devote your time and money into making a pasta restaurant

Resource #4: I know how to cook pasta

V: That is an important first start to having a pasta restaurant

R: Pasta is not hard to make

I: Anyone can learn to cook pasta

N: You could hire other people to make the pasta

Resource #5: I have connections for maintenance work

V: I think that it is very important to think about the logistics and maintenance of the venture so having these low-cost resources is very beneficial

R: I think that it is rare that someone would have as many contacts as I do

I: I don't think it would be hard to make some connections to have later

N: You can just hire workers when problems arise

Resource #6:  I am highly observant

V: Less will go unnoticed and there will be more attention to detail

R: I think a lot of people are at least a certain level of observant

I: People can train themselves to notice more out of their daily routine

N: I think this would be hard to substitute for because either you catch things or you don't

Resource #7: I am able to be adaptable

V: There is a lot that changes daily when opening and running a venture

R: I think that a lot of people are adaptable

I: I think that you can learn to be adaptable but it is harder to do if you don't naturally accept change to come degree

N: I think you can remain rigid and inflexible but it will reflect in your organizational culture and ultimately throughout your venture

Resource #8: I am able to be calm under pressure

V: I think there are a lot of high-stress, high-pressure situations that can arise and I think it is better to be able to keep calm while working through them

R: I think there are a lot less people that keep calm under pressure than there should be

I: I think that this would be hard to learn if you don't already have it, but easy to copy if you do

N: People can remain frantic under pressure but this usually leads to worse off results in the situation.

Resource #9: The organizational culture will be friendly and hospitable

V: It helps people want to come to your establishment and invite their friends and family.

R: There are lots of firms that create a hospitable environment. It's really about the way they go about it

I: I think it is can be challenging to find the people will be hospitable in almost any circumstance.

N: I don't really think you can have an effective business by being mean to customers

Resource #10: I think that I have an inviting sense of humor

V: I think this a great relational tool to bring others in

R: I think that it is fairly rare

I: I think you can learn to be funny (comedians) but having it spark up constantly through daily life would be challenging

N:There is no real need for it but I think it is an added bonus. so I think can substitute it with the lack of this trait.

I think the most important thing on this list is being adaptable. There really is no way to know what you will encounter by opening and running your venture. I think it is best to be open to change and able to pivot and work with the change.

Assignment 22A: Elevator Pitch No. 3

https://youtu.be/oLrF4SAFR7Y

The feedback that I got from my previous pitch was that it was good that I decided to use more inflections and a script. This time I kept these inflections and I also used a script. I did change the order in which I was presenting my pitch. Looking back some of the things I was saying didn't make since at the time I was saying them. I also added a few more fact to really stress the time saving qualities that my restaurant would provide. I also added a little bit more about why I would be fit to provide this service.

Assignment 21A: Reading Reflection No. 2

The book that I decided to read was How to Fail at Almost Everything and Still Win Big by Scott Adams. I think the general theme of the book was centered around knowing how to embrace your failures but also maximizing your chances of success. I think that the book connected with the material we learn in ENT 3003 in a lot of ways. To start, when it talks about goal setting and embracing failures, I think about how we are supposed to use the feedback from failed attempts to adjust our perspectives and find the first thing that works and run with it. I think the material is enhanced by Adams referring to the way energy and attitude can affect your success. I think if we had the class write out five ways they could maximize their personal energy by catering to their needs, it would be beneficial. The exercise would be for the class to write out their methods, do them over the course of the week, and reflect on how they went. I think a big surprise that I had while reading was that he suggested choosing a career path in line with the level of risk that you are willing to take or that you are comfortable with. I found this really interesting because that though would have never occurred to me. You are always told to "follow your passion" or "do what you love", but this book completely refutes this notion. He is saying do what you are built to do best.

Assignment 20A: Growing Your Social Capital

1) Carrabba's Italian Grill, Inc.

1) George Bilowus is the Catering and Marketing DIrector at Carrabba's in Tampa. 

2) I thought that he would fit the description of a domain expert. I thought that, since he is in charge of catering and marketing, he would know a lot about making and selling pasta.

3) I used hoovers initially for Olive Garden. However, I couldn't seem to find good contacts for Olive Garden so I went to the industry of Italian restaurants. Carrabba's had 13 contacts and I picked the one that would fit most with what I wanted to know.

4) There was only a phone number provided, and he didn't answer when I called. I would have asked about his role in catering and marketing, like a day in the life. I would have also asked what he thought would be different about his position if Carrabba's wasn't a chain restaurant.

5) I think having production and marketing advice on how to sell a produce and sell a similar product from someone who does it daily would give me a leg up. I wouldn't have to learn by trial and error which production/marketing strategies work well. 

2) Blaze Pizza, LLC

1) Dave Reinhart is the director of design and construction at Blaze in Pasadena, California

2) I thought that Dave would be a good market expert because he works on setting the atmosphere for the market I am trying to target and creating the interior for a similar business.

3) I went on Hoovers and look up Blaze because I am trying to model the flow of customers after that business. 

4) I emailed Dave and asked him what comes to mind when creating an environment for Blaze customers. He basically said to have an open concept; not in the sense of space but in the sense of customer relationship. having the ingredients and grill out in the open so that customers can see every step of the process was important. 

5) This helps me because now I have a sense of direction when trying to create an inviting interior.

3)Wells Fargo

1) Krisiti Atwood is a second level business initiatives consultant at Wells Fargo Bank, National Association in South Dakota.

2) I thought she would fit well in the supplier category because Carrabba's uses Wells Fargo as their bank.

3) I just looked up Wells Fargo on Hoover and I thought she fit what I was looking for best.

4) Unfortunately, she didn't answer my email. I would have asked how would what would banking look like for a company that is starting small and begins to grow. Would there need to be different accounts opened, etc.

5) I think this would give me a good insight into banking for a company as opposed to for individual purposes.

Reflection: 

 I think this experience differed from past experiences because I am not just asking about their company but I am asking how it could help me company. I think I will now take the perspective of networking for my benefit when participating in future networking events.

Assignment 19A: Idea Napkin No. 2

1) My name is Nala Mckie, and I love pasta. I think I make fantastic bowls of pasta for myself, and I think that I could bring this to others. I believe with my skills to be able to quickly observe and analyze the needs of others and strategize about solutions. Thus, I aspire for this restaurant to appeal to the need for cheaper, quality bowls of pasta. I think I would love to have as a broke college-student and a lover of pasta.

2) This restaurant will be a build-your-own-pasta bowl facility. There will be an assembly line of ingredients and you can pick those that fulfill your desires for that night; then you could switch it up the next week. This restaurant would have a set up like Blaze were you can see your food being made. You can tell someone exactly what you want, piece by piece, and you can see how long it is taking.  All pasta bowls will be quickly prepared, unlike waiting at a dine-in restaurant, and they will be under $12, unlike paying at a dine-in restaurant. The cheapest bowl of pasta that you could get would be starting around $7 and for that price you could pasta, sauce and cheese if you desired. There are a number of options for vegans, meat-lovers, gluten-free individuals, and those eating on the lighter side. 

3) The commonality in all of the customers is a hungry stomach and an affinity for pasta. I think that it is pretty important to mention that they don't have to love pasta; they simply have to be willing to consider it while enduring their hunger pains. I think the most common demographic will be lower to middle income individuals and families. People who want to go out to eat, but are not looking to break the bank. The restaurant will be marketed as a great place to hang out though. A good place to have a family night out or for students to catch up with their friends. I like to think of it as a place to do life together, or grow closer with each other while grabbing a bite to eat.

4) Customers care because they can't find this specific food item without going through much more hassle. Instead of spending an hour and a half in a nice Italian restaurant with screaming children, you can be in and out in 15-20 minutes. Even if you called ahead to a restaurant and ordered take out, it would still take at least 30 minutes and around $15 a meal. This restaurant offers the same, or even better, quality food starting at half that price.

5)I believe the main thing that would set me apart would be a high level of customizability. You can't go into Olive Garden and tell them you want spinach and mushrooms with chicken and sausage without facing some serious upcharges. Also, they might not even have all of the ingredients that you desire. That is not to say that this restaurant would have every type of add-in ingredient, but it would have a lot. Another thing that would set this restaurant apart would be the warm, social atmosphere and the level of quickness paired with quality


I think these elements mostly fit together. The aspect of targeting families and students by competing directly against some challenge that they face, like limited time and money, fits really well together. I think that there is a consistency in consideration of the target customers in every aspect all the way down to the core purpose of the business. The one thing that I think is a bit out of place is marketing the restaurant as a great place to hang out and catch up. I think its a good way to get people to fall in love with the place by creating memories there with friends and loved ones. However, I think it goes directly against the vision to be a quick, in and out restaurant.

I didn't get any feedback on my last idea napkin, but I think I used what I learned from some of the other assignments that we have done to adjust this idea napkin. First, I added more of my strengths, as defined in the secret sauce assignment, to explain my skills and how they would incorporate into producing this restaurant. I also think I did a better job of describing the service and why people would want it. I added more cost information and numbers and better explained the set up of the interior of the restaurant.

Assignment 18A: Create a Customer Avatar

I would say that my customer avatar would be a a 20-year-old female college student. This student would probably be in a sorority and loves to go out with her friends. She loves to give back to community by way of events like Dance Marathon. She is really into staying fit. She goes on morning runs and goes to the gym in the afternoon. She has tried tons of diets to see which one works best. She probably drives a silver Honda or Subaru. She absolutely love the Bachelor/Bachelorette. She doesn't have any children.

The only things that I think I have in common with the customer avatar are that I like to go out with friends, I like to give back, and I don't have any kids. I don't think that these things are a coincidence. My target market for this restaurant is primarily college students. Since I am a college student, it makes sense that I have some of the attributes and qualities of the customer avatar. Those thing are very common aspects that most college student have.

Assignment 17A: Elevator Pitch No. 2

https://youtu.be/fd2C5InMFwE 

I didn't have any comments on my last elevator pitch so I really didn't change it much. I did add some more inflections to my voice. I realized while watching the last video that my voice was at a constant pitch throughout most of the video, so I tried to switch it up. I also used a script this time. I thought, in my opinion, that other people's pitches sounded better if it seemed like they had a script going into it. Overall, I think this added more consistency to the elevator pitch when compared to the ways I was slightly fumbling trying to remember what to say for the last one.

16A: What’s Your Secret Sauce?

1)  #1: I believe that the first way that I have human capital is that I am caring. I have a genuine desire to see everyone do well and continue to improve. I try to go above and beyond for people, especially when I don't know them. I desire to see the needs of other and put myself in a position where I can help out.

#2: I believe that I am diligent. I don't always take the most time to dedicate to anything. I am definitely a procrastinator and sometimes it is a hindrance because I truly desire to do a good job. However, when I get started on something I want to put my best foot forward by doing the best that I can. I will continue to tweak it until it is just right or at least acceptable to be presented to others in my eyes. I have a high standard for excellence and I desire to show that in all that I do.

#3: I think I am very humble (which is a humble thing to say, I know). However, I think that we to often discredit humility as an attribute. I definitely don't have an extroverted nature, which I think contributes to the humility. I don't care if I get all of the credit for something, though. I just want to know that I did my best. I honestly like it better when no one knows the things that I am involved in. I always try to do things because I want to do them and not because others want me to.

#4: I think that I am ambitious. I always try to set big goals and attain even bigger ones. A lot of the time it doesn't always work out, but I still try not to limit myself. I live life as though the sky is the limit and the impossible can miraculously happen, but I am still logical practical as I rationalize through things. I think that this optimism about my goals just propels me to aim bigger each time.

#5: One of the things that I believe set me apart from most other people that I meet is how observant I am. I make that the connections that others most others don't. I mentioned earlier that I am introverted, but I also have a very analytical mind. I believe that these two things combine the help me find solace in stepping away or withdrawing from a crowd and observing those around me. I think that I have a good idea of who people are and whats important to them after 10 minute of observing them in their element. I think that it helps me get to know people better by getting a feel of what they're like before even meeting them.

2) Person#1: I think that one of the things that stuck out to me when first meeting you was your sense of humor. Your sense of humor is what really captivates people and draws them in. You could be have the worst day but still smile and joke through it. This is one of the most vital way that you connect with people. I think that your humor keeps you approachable and lets everyone know your human.

Person #2: I think that you are so incredibly loyal. You push through and persevere even when things get really challenging. I have seen you stick with something even if it isn't the most favorable place to be. If you believe in something and think that it is worth your time, then you are in it for the long haul. You do that with your friends. You have a way of keeping you friends for life at all costs. you go to bat for them in incredible ways.

Person #3: I would say that you are spontaneous. Sometimes you say or do the most outlandish, unexpected things. I also think that it is not confined to one aspect of your life. You do unexpected things on both a small scale and a large scale. You can decide to just randomly break out into dance or you can randomly to go to the beach a day before you final. I think you are pretty innovative in the way that you can think of solutions really quickly, even if they aren't always the most effective. Your unpredictability keeps me on my toes.

Person #4: You are very trustworthy. One of the things that I appreciate about us being friend is that I know that you won't gossip about me. I know when I tell you something that I won't hear someone else saying it. I always just feel like I can you anything which is comforting.

Person #5: Something that I have always admired about you is how chill you are. You're always so calm under pressure. You can really stress about an exam or something but you always pull it together and you seem like you've got it. You always talk about being stressed but you seem unphased. You don't sweat under pressure, you just take it with a grain of salt and keep it pushing. I don't know how you do it because I would have a meltdown. It motivates me to keep persevering though.

3) These interviews really opened my eyes to things about myself that I don't really see. I knew this have most of the attributes stated, but I didn't really think that people noticed. I was surprised to see that the little things that I don't think about affected people the most and were the most memorable to them. I think I see describe myself by the things that I have to work for. If I am making a conscious decision about it then I notice it. I feel like other notice things that I do pretty effortlessly. I think that the interviewees are correct about the attributes they present. I think that I wouldn't make any corrections to the descriptions I provided. I think both presented lists are correct just in their own way.

15A: Figuring Out Buyer Behavior No. 2

Segment: College students age 17-23

#3) Person 1: This person believes that the most important factor to them is price. If they are deciding to eat out, they want something cheap. For example, if they are on Archer, they would rather go to Steak and Shake than Relish in an attempt to save money. This person does work two jobs and the have lots of expenses that they take care of. Thus, it is important to them to have a place to have a good time, but to be satiated for minimal expenses.

Person 2: This person prioritizes quickness and efficiency over all else. She has a relatively busy schedule and she believes her time is precious. She is taking a lot of really difficult classes this semester and she rarely has time to get food. She tries to combat the long lines at peak eating times by bringing or making her own food while studying. However, she would like to be able to get in and out of restaurant quickly if she does decide to eat out.

Person 3: This person believes food quality is most important. He thinks of himself as a foodie and really searches for the most quality restaurant or the best food recipes. He even buys the best of the best groceries, but only in small amounts. Though he doesn't have a lot of money, he does direct that money to the most quality restaurants, just in a lower frequency.

#4) All of the people that I interviewed are more likely to come into a restaurant to get food. I am pretty sure that this has something to do with the cost of delivery or delivery apps. Person 2 was the most willing to use a delivery app to get food. She wanted to reduce the waiting time that she personally experienced and she wanted to be able to focus on study during that time without having to commute to get food.

#5) Person 1 said that the way they feel after looking at the final price makes helps them know if it is a good decision or not. This person knows if they start to think that this could affect their future bills, even slightly, then it wasn't a good choice. Person 2 said she knows if a purchase was not a good idea if she finds herself wondering if she is going to be able to finish an assignment or finish studying while waiting in line for something. Person 3 said the the decision comes when they start eating the meal. If they don't like it or can't seem to find its uniqueness then they would think that it was a bad purchase. If they are able to say they would go back then it was worth it for them.

#7) Based on these responses I have realized that there are a lot of different dynamic factors that drive buyer behavior. I think that one of the most important things that I learned is that you have to try to differentiate yourself in a lot of ways to reach just your target market, but not too much so that you are not trying to reach people not in your target market. I also learned that people want you to be available and approachable as a restaurant. This correlates to lower wait times and less high priced foods.

Assignment 14A: Halfway Reflection

I think the main behaviors that I have used to keep up with this course are diligence and consistency. I plan to do the assignment preparations, whether that is reading a book or conducting interviews, all by Thursday night. On Thursday night, I like to have a good idea of what I would say in my post. Then, on Friday, I will use the morning to write my post. Then I will take all of Sunday, whether in the morning, afternoon, or at night, and I will do the responses and watch the lectures for the cupcake. I try to have the cupcake and responses done before Monday morning so that I don’t have to dedicate my morning to it. 

I think the most memorable moment that I had to pull through when I felt like giving up was the Friday before I had to take the GRE. I had three assignments due, and I wanted to just neglect all of them However, I decided that my grades would actually be the deciding factor for graduate school, regardless of a test score, and I actually got two done. I think I have developed a tenacious attitude over the past two months. I think it is because I actually see myself being able to run the business I am working on, or something like it. My 3 tips would be to have a set schedule and stick to it, to reflect on the areas where you have been tenacious and reward yourself for the successes, and think of ways you can work more effectively daily.  

Assignment 13A: Reading Reflection No. 1

The book that I chose to read was Twenty-Seven Dollars and a Dream: How Muhammad Yunus Changed the World and What It Cost Him by Katharine Esty. The thing that surprised me the most about Yunus was his ability to pursue multiple interest throughout his life with such proficiency, some of which he pursued simultaneously like economics, poverty, and politics. The thing that I admired the most about him was his ability to not let his disdain for corruption in the government to deter him from making political advances and even working with the government in some instances. His mistrust did not cause stagnation. One of the things that I least admire is his decision to put personal life on the backburner most of the time. I think that your personal life provides some emotional stability and sanity to your life no matter how much you love your job or how crazy your family is. Yunus encountered adversity a number of times. He tried to help the rural village of Jobra to produce economic reconstruction in a number of ways, and, initially, each attempt failed. Immediately after, he was discouraged from all of his failed attempts, but his successful program came about from him living life and simply having a conversation with someone from the village.


I think one of the core competencies that Yunus had was that he had multiple interests in a variety of things, and he had some level of proficiency in all of those things. For example, his Boy Scout experiences helped make some of the guidelines for his bank. His early interests in literature and drama made him a phenomenal writer and orator when giving speeches or writing memos to convince key players in a deal. Lastly, his ability to draw people in and make lasting connections quickly made networking a lot easier for his unconventional pursuits.


I think the most confusing part of all of this has to do with microcredit itself, and why it worked. I am confused if it was the overall lack of a consistent government that lead to the success of microcredit or was it the dynamic changes it presented to the society. I am struggling to see how it would work in places other than Bangladesh.


If I could ask Yunus two questions they would be "Where was your favorite place that you have traveled to?” and “If you can change your choice, would you have moved to New Jersey?” The first one is because I love traveling and he has been to tons of places for extended periods of time. The second is because he seems to love his daughter and his decision to stay put somewhat of a strain on his relationship with her since he couldn’t see her for so long.


I think Yunus’ idea of hard work is always putting yourself in a position that can be most useful for yourself and others. I think I share that opinion because I am always trying to utilize my time and resources effectively.

Assignment 12A: Figuring Out Buyer Behavior No. 1

Segment: College students age 17-23


Need Awareness:

Person #1: He works as a delivery person for Bite Squad. He says that he tries to eat before his shifts so that he doesn't become hungry. His need becomes most salient mean he is on a shift and he hasn't eaten yet, but he can smell the food in his car. He also has this need after a long shift, and all of the restaurant while riding down Archer.

Person #2: He lives in Murphree Area. He has a lot on his plate as an Engineering student and spends a lot of time in Library West. When he doesn't want to eat at Starbucks, he often ventures down University looking for something to eat. Also, when coming home from a long day of school or work, he often heads in the direction of the bright restaurants to calm his hunger pains.

Person #3: She classifies herself as a foodie. She often likes to seek out new restaurants in Gainesville. This happens especially when she has had a rough day and needs to have a good time. She also enjoys having some alone time from her roommates going out to restaurants by herself.


Information Search:

Person #1: The first thing he does to solve his problem is start looking at restaurants on Archer that he is passing. He makes a mental note of where he would like to go when he gets off of work. As soon as he gets off, he makes a call to friends to see if they want to go to the restaurant he decided upon, or if they have something else in mind.

Person #2: He often uses delivery apps so he does have to walk up and down the block making a decision. He picks a food category, or has a friend pick for him when he can't decide and he looks for who delivers. He does get delivery very frequently since he doesn't like to take prolonged study breaks.

Person #3: She usually asks around her friend group or her classmates about new restaurants to try. She really likes to get opinions from locals when she is able to meet them. She also doesn't mind riding around and exploring for a new place to eat, unless she is really hungry.


Conclusion: I would say that this segment is not usually aware of their needs until hunger is imminent. Not all of this segment plan ahead when it comes to meals. In this regard, they seem to act very impulsive in nature and tend to pick whatever sounds good that is close. As far as their information search, I do believe that they search in a variety of ways. However, for each person they got an opinion from someone else. I think personal recommendations hold a lot of weight for this segment.

Assignment 11A: Idea Napkin No. 1

1) My name is Nala Mckie, and I am a lover of pasta. I have been to a lot of restaurants, and I have been mostly unimpressed by the pasta dishes they serve. I believe with my skills to create dynamic dishes with combinations not typically seen, I can create tasty, well-respected pasta dishes. Thus, I aspire for this restaurant to have pasta take the center-stage. I think this restaurant will be the restaurant that I would have wanted as a broke college-student and a lover of pasta.

2) This restaurant will be a build-your-own-pasta bowl facility. There will be an assembly line of ingredients and you can pick those that fulfill your desires for that night; then you could switch it up the next week. All pasta bowls will be quickly prepared, unlike waiting at a dine-in restaurant, and they will be under $12, unlike paying at a dine-in restaurant. There are a number of options for vegans, meat-lovers, gluten-free individuals, and those eating on the lighter side.

3) The commonality in all of the customers is a hungry stomach and an affinity for pasta. I think the most common demographic will be lower to middle income individuals and families. People who want to go out to eat but are not looking to break the bank. The restaurant will be marketed as a great place to hang out though. A good place to have a family night out or for students to catch up with their friends. I like to think of it as a place to do life together, or grow closer with each other while grabbing a bite to eat.

4) Customers care because they can't find this specific food item without going through much more hassle. Instead of spending an hour and a half in a nice Italian restaurant with screaming children, you can be in and out in 15-20 minutes. Even if you called ahead to a restaurant and ordered take out, it would still take at least 30 minutes and around $15 a meal. This restaurant offers the same, or even better, quality food starting at half that price. 

5)I believe the main thing that would set me apart would be a high level of customizability. You can't go into Olive Garden and tell them you want spinach and mushrooms with chicken and sausage without facing some serious upcharges. Also, they might not even have all of the ingredients that you desire. Another thing that would set this restaurant apart would be the warm, social atmosphere and the level of quickness paired with quality


I think these elements mostly fit together. The aspect of targeting families and students by competing directly against some challenge that they face, like limited time and money, fits really well together. I think that there is a consistency in consideration of the target customers in every aspect all the way down to the core purpose of the business. The one thing that I think is a bit out of place is marketing the restaurant as a great place to hang out and catch up. I think its a good way to get people to fall in love with the place by creating memories there with friends and loved ones. However, I think it goes directly against the vision to be a quick, in and out restaurant.

Assignment 10A: Elevator Pitch No. 1

https://youtu.be/F3AqxsaLehk

Assignment 9A: Testing the Hypothesis, Part 2

Who: I think there are a few main categories of people that fall outside the boundaries of my opportunity. First, there can be people that just don’t care for pasta, which is what the restaurant is solely based on. There can also be people that don’t spend money to eat take-out. Lastly, people who are dieting may have second thoughts about coming to this restaurant.  

What: I think the point of differentiation is customizability. The need for dine-in restaurant pasta is not the same as the need for build-your-own pasta. There is a lot that can be added that you couldn’t get with a normal bowl of pasta. 

Why: I don’t think the underlying cause of the outsider’s need is different from the insider’s need. I think all have a need to satiate their hunger and all could choose to do so at this restaurant. 

Interview #1: This person always cooks and they don’t see the need for someone else to make something that they could make for themselves. Also, they believe they would save a lot of money to make the pasta on their own. 

Interview #2: This person has been known to try a number of diets. They know that there are options like zucchini noodles or sweet potato noodles. They think coming into the restaurant will lead to temptation and them eventually caving and getting a bowl of pasta 

Interview #3: This person just doesn’t like pasta. They think the idea would be cool, but they don’t really have a desire to be a customer. 

Interview #4: The customizability doesn’t really matter to this person. They don’t believe that this restaurant can really add much more to a bowl of pasta that they wouldn’t get at any other restaurant selling pasta. 

Interview #5: There are too many restaurants in Gainesville. This person has a set palate with specific desired restaurants. They don’t think adding one more restaurant to the city would increasing the likelihood that they would go there. 

Inside the boundary	Outside the boundary
Who is In  People who like pasta  College students  Families who have to cook often for a number of people  People who need low-cost options for food	Who is Not  People on keto and other diets  People who don’t like pasta  People who don’t eat out often/at all
What the Need Is  The need is for a pasta that can be more/ have more than a typical alfredo or chicken parmesan could offer. A pasta that you could deck out with all of your heart’s desires for cheaper than you would get almost anywhere.	What the Need Is Not  Any pasta that exists in various restaurants around Gainesville, and in the world
Why the Need Exists  People need an alternative to low-cost fast food that is a certain quality. They also need to be able to get pasta for cheaper and faster than they could at a dine-in restaurant.	Alternative Explanations  People need to feel like they are getting a deal to use your product/service. A customizable pasta bowl under $12 is getting more for less.