Da'wud Khawaja

Description: what happened? Customers enjoyed the product itself, but the service was not something many consumers were interested in, they wanted the product made for them, although customers that did ask for the lesson enjoyed the process, but majority were reluctant to take the lesson. Also, most of the people who came to the event were people we already knew.

Feelings: early on we did not know what we were doing with things such as making a website, so we were not confident, but as we kept attending and learning, things were taught and explained and we slowly understood the material and applied it to things such as our website, our pitch, and even on the day itself.

Evaluation/analysis: certain things went well, we made enough to break even and get £12 profit to give to charity, we projected more if we sold all units possible. What did not go well was the service provided, people simply were not keen on the idea of making it themselves, a lot of people wanted it made for them, to counter-act this, making the base cookie dough in advance and adding the toppings as customers arrived to achieve quick turnover would have been a more rounded idea and likely had worked better. Location was an issue too, we were in the back out of sight so not many customers approached our stall in the first place, as they would have to pass every other stall to get to ours.

conclusion:

We could implement real life examples or principles to our business, for example the growing reduction in attention span can relate to why people were not interested in the experience, and they were more interested in purchasing some cookie dough. Our pitch went very well, having answered any questions the dragons may have had in advance. Also, the social media side of things went well in my opinion, with our posts gaining traction and likes, and followers.

Action plan: I would get our stall in front of everyone, so people knew where we were and what we were doing. I would also focus more on selling our product rather than the service, and also including a wider variety of toppings and customisation, to attract a wider diversity of consumers.