SYNOPSIS

Summer Internship at Cocoberry: Area of Study: Title: Research Objective:

Period 2 months Competitor Mapping Optimization of Cocoberry Toppings Comparative Study of Cocoberry, Red Mango and Yogurberry. Winter menu recipes Sale of sugar free chocolates Feedback of energy bar

Objective: The scope of the study was to increase the sales of Cocoberry Yogurt. With the aim of achieving the same a number of studies were conducted on various aspects, namely: Flavour of the yogurt which has maximum sales. Toppings which has maximum sales To identify non profit making toppings Identify strategies to increase our sales and be better than our competitors.

Research Methodology: The source of data collection were both primary and secondary. a) Primary Data Questionnaire Interview of customers at Cocoberry, Red Mango and Yogurberry. Interview of employees at Cocoberry, Red Mango and Yogurberry.

b) Secondary Data Secondary data was collected through websites of the company and visited various sites to get guidance: www.google.com www.cocoberry.co.in www. red mango. in www.yogurberry.in

Introduction to the Area of Study: Cocoberry is Indias first premium frozen yogurt chain started in year 2009. My area of study was competitor mapping where I compared Cocoberry with its competitors Red Mango and Yogurberry. Red Mango is a leading brand from USA and is considered to be a major competitor of Cocoberry. Yogurberry is a brand from South Korea and is making a new trend in the yogurt industry by expanding itself worldwide. Study was on the toppings used by Cocoberry. A comparative study was done on the same by doing Market Research and realised that Cocoberry has the highest number of Toppings. FINDINGS Study revealed that Cocoberry has the highest number of toppings

60 50 40 30 20 10 0

No. of toppings used by competitors

COMPANY

No. Of Toppings used

57

Cocoberry

Red Mango
Series1

46

Yogurberry
Coco berry Red Mango Yogurberry

42

Recommendations a) Continue to use seasonal fruits. b) Varieties of toppings to be increased c) People prefer branded chocolate toppings. They dont go for Unknown ones d) Sugar Free Chocolates. Posters are required Staff interaction with customers is required Product tasters are required Customers need awareness about the product e) Energy Bars Customers are liking the Product Pricing is reasonable Most liked blue colour packaging Good market for the product Would need Continuous Promotion. Abstract of the Project The project was on the toppings of competitors and which were categorized into fresh fruits, frozen, canned, poppers, fruit filling, sauces, syrups. A list of toppings was made categorizing it into toppings for adults and kids. Then worked on Winter Menu in which various recipes like hot chocolate with marshmallow toppings, warm desserts and berry tarts were there. Made hot chocolate recipes with the choice of premium toppings: Hot good Food Recipe of hot chocolate with marshmallows Hot cocoa. Some of the warm desserts introduced in the winter menu were: Hot fudge brownie cake topped with yogurt Deep dish chocolate chip cookies Chocolate cake with liquid centres. Various Berry tarts were: Blueberry tart

Winter fruit tart Winter berry tart recipe Fabulous three berry tart recipe Brown butter raspberry tart Blueberry cream cheese tart recipe Brown butter raspberry tart

Coffee Mocha Yoghurt Trial: A Coffee Mocha yoghurt trial was conducted in Galleria store, which received a positive consumer feedback through means of a questionnaire. Re-Introduction of Berry Blast Yoghurt: A survey was conducted for the Berry Blast Yoghurt where feedback of 20 customers was taken and a positive feedback was received. IMPLEMENTATIONS: Product tasters were introduced of sugar free chocolates Hoardings of sugar free chocolate were made Made a new list of toppings: 25 regular (fixed) 10 regular (seasonal) 9 premium (fixed) 7 premium (variable)

Synopsis submitted by: Jyoti Kumari MBA 16

Army Institute of Management ,Kolkata