STANDARD 6 Students will learn the basics of the free enterprise

system.

Objective 2: Complete a free enterprise experience. Develop a business plan that incorporates the following: • a. Select a product or service to sell • b. Complete a market survey • c. Design packaging for the product if applicable • d. Establish a price for the product • e. Conduct an advertising campaign • f. Produce and sell the product • g. Evaluate the effectiveness of the process/business plan

very un-

likey 1

2 3 4 5 6 7 8 9 Very likely

10

How likely to purchase “Rice Grizzly Treats”

Chocolate Syrup

Marshmallows Fruity Pebbles Cocoa Crispies None

Alternative Toppings

Alternative Treat

Choc. Chip Cookies

Brownies Peanut Butter Cookies

Keep Same Candy No bake cookies

Series 1Series 2

How likely would you pass this up?

Very Unlik

ely 1 2 3 4 5 6 7 8 9

Extream

ly Lik

ely 10

0

1

2

3

4

5

6

What grade are you in?

Category 10

5

10

15

20

25

7th8th9th

INGREDIENT TOTAL COST COST PER FLOAT

ROOT BEER 23.46 .23

ICE CREAM 24.48 .24

CUPS 4.08 .04

SPOONS 2.04 .02

OVERALL COST OVERALL COST PER FLOAT

52.02 .51

TOTAL SALES - OVERALL COST = PROFIT111.06 52.02 59.04

iNGREDIENT TOTAL COST COST PER PRETZEL

ROLL 14.08 .16

BUTTER .50 .01

CUPS .88 .01

LIDS .88 .01

STICKS 7.04 .08

CINNAMON/SUGAR 2.43 .03

SALT .99 .01

CHEESE 1.50 .05

FROSTING 10.47 .13

CINN/SUGAR/FROSTING SALT/CHEESE

.43 .33

SALES - COST = PROFIT88.80 36.64 52.16

iNGREDIENT TOTAL COST COST PER CUP

LIMES 12.58 .03

SUGAR .54 .06

SWEETENED CON. MILK 7.16 .18

CUPS 2.00 .04

OVERALL COST OVERALL COST PER

22.28 .31

TOTAL SALES - OVERALL COST = PROFIT65.00 22.28 42.72

iNGREDIENT TOTAL COST COST PER RECIPE

ICE CREAM 24.00 .60

MILK 7.20 .18

CHOC. SYRUP 4.16 .16

STRAWBERRIES 7.70 .55

CUPS 2.00 .04

STRAWS .40 .01

OVERALL COST OVERALL COST PER CUP

45.46 .50/CHOC. .69/STRAW.

TOTAL SALES - OVERALL COST = PROFIT61.50 45.46 16.04