Slide 4

Introduction

In 2010, Jassem Alduaij and Bader Aloqaili, two young Kuwaiti food entrepreneurs, were driven
by a powerful vision to provide quick and healthy food. They firmly believed that food shouldn't
have to be unhealthy just because it's fast, and this belief would shape their successful journey in
the following years. The company's two founders had a busy daily schedule and little time to
grab healthy food while working together as workers in Kuwait's financial industry. Most food
available at this time could be eaten quickly but at the expense of health. The young business
owners quickly discovered that there was no healthy food available to them in a timely manner
because it simply didn’t exist.
After a year of examination, the two entrepreneurs considered the unique idea of quick, healthy
food. They experimented with various recipes of PICK YO original mix, and after much trial and
error, they found the perfect blend that remains unchanged to this day. In 2011, they launched
their first branch in Kuwait, focusing on frozen yogurt. This new concept, true to its Kuwaiti
routes, was a success; people fell in love with the idea that they could have healthy food while
having it fairly quickly. PICK YO was established as the first healthy grab-and-go franchise in
the region.
PICK YO's success was recognized with numerous awards, including the best SME company
2016. They now have 33 branches in Kuwait and recently opened a branch in Riyadh, Saudi
Arabia, in 2022. They have successfully achieved their goal of providing healthy food on the go,
positively impacting people's lives (our story, n.d.-a).

Slides 5 & 6
1.1 Company Overview
PICK Healthy Food Company is a famous player in Kuwait's health food industry, specializing
in offering healthy food options (PICK, n.d.-b). The company is committed to supporting healthy
lifestyles through its various range of products and services, including:
 Industry: Health Food Industry
 Products: Various healthy food options, including frozen yogurt, salads, wraps, juices,
smoothies, snacks, and coffee.
 Services: Quick-service dining, nutritional menu, and customized meal plans.
Market: Targeting health-aware individuals, fitness and athletic individuals, and busy
professionals.
Slide 7
1.2 Project Objectives (objectives, non-objectives)
Project Area: Launching a new line of organic, gluten-free snacks under Kuwait's "PICK
Organic Bites" brand.
OBJECTIVES:
 Product Development: Create a range of organic, gluten-free snacks that are in demand
among those with dietary restrictions or preferences for organic and gluten-free products.
 Market Distribution: Introducing "PICK Organic Bites" into health food stores, gyms, and
corporate wellness programs across Kuwait.
 Brand Extension: Expand the PICK brand into the organic snack sector, taking advantage of
its reputation for health and quality.
 Financial Goals: Achieve profitability by increasing revenue by 15% within the first year of
product launch.
 Sustainability: targets Sustainable Development Goal 8 by helping maintain economic
growth through job creation, fostering full and productive employment opportunities for its
workforce, ensuring decent work standards for all employees, and promoting supply chain
sustainability practices. Also use locally sourced ingredients whenever possible to support
the local economy and reduce its carbon footprint.

Slide 8
NON-OBJECTIVES
 Negotiating on the organic and gluten-free certification of ingredients.
 Sacrificing product quality and taste for lower production costs.
 Targeting a market sector outside the health-aware people.
Slide 9
1) Pre-project phase
 Market research: Identify consumer demand for organic and gluten-free snacks in
Kuwait.
 Competitive analysis: Analyze existing organic and gluten-free snack options.
 Product development: Research and develop recipes and conduct taste tests to finalize
delicious, healthy snack options in product-making.
 Cost analysis: Develop a project budget and timeline. Calculate production and marketing
costs to maintain profitability.
 Marketing and sales: Identify target market customers, design packaging, plan
promotional campaigns, and establish distribution channels.
 Securing resources: Source organic and gluten-free ingredients, packaging materials, and
production equipment and establish supplier relationships.
 Define the project communication plan.
Slide 10

2) Post-project phase
• Implement a marketing strategy to launch "PICK Organic Bites" in key locations.
• Increased brand awareness and market share within the healthy food industry.
• Enhanced customer choice through healthy and suitable snack options.
• Monitor sales performance and gather customer feedback for product refinement.
• Evaluate financial outcomes against projected targets to ensure profitability.

Slide 11
Project Priorities:
1. Product Quality: Maintaining high-quality, organic, gluten-free ingredients and
delicious taste.
2. Market Fit: Developing snacks that meet consumer demand and preferences.
3. Cost: Strictly sticking to the budget without reducing quality.
4. Profitability: Ensuring the new line generates a positive return on investment.
5. Timeline: Launch the product within the specified timeframe

Slide 12
Priority Matrix
Allocation:
● Time: Priority is given to meeting the 6-month deadline (Time Constrain).
● Performance: ingredient quality and packaging enhancements to exceed consumer
expectations (Enhance Performance).
● Cost: Adhering strictly to the KD 500,000 budget (Cost Constrain) and a minor
acceptance of up to 5% budget overrun if necessary (Cost Acceptance).
Slide 13
1. Identify the Project Scope (Level 1):
 Project Goal: Launch a new line of nutritious snacks.
2. Break Down the Major Deliverables (Level 2):
 Research and Development
 Production Setup
 Marketing and Launch Strategy
3. Detail Sub-Deliverables (Level 3):
Research and Development:
 Market Research
o Analyze consumer preferences for healthy snacks.
o Identify market trends in healthy food products.
 Recipe Development
o Create prototype recipes based on market research.
o Conduct taste tests and nutritional analysis.
o Refine recipes based on feedback.
 Packaging Design
o Develop packaging concepts.
o Finalize packaging design.
Production Setup:
 Supplier Management
o Identify and select ingredient suppliers.
o Negotiate contracts.
 Facility Setup
o Set up manufacturing equipment.
o Implement quality control measures.
 Production Testing
o Conduct trial runs.
o Optimize production processes.
Marketing and Launch Strategy:
 Branding and Positioning
o Design brand identity and logo.
o Develop brand messaging.
 Marketing Campaign
o Create promotional materials.
o Plan advertising and digital marketing strategies.
 Product Launch
o Organize launch events.
o Monitor initial sales and customer feedback.
Slide 14
1.6 Stakeholder Identification
Identifying the main stakeholders for the project to create a new line of organic, gluten-free
snacks at PICK Healthy Food Company involves understanding who will be impacted by and
involved in various aspects of the project (Hendricks,2024). Here are the key stakeholders and
their impacts divided into internal and external stakeholders:
Main Players/Stakeholders for PICK's Organic & Gluten-Free Snack Line Project:
1.6.1 Internal Stakeholders:
 CEO and Board of Directors oversee project signs and financial viability. Their impact
is to Provide strategic direction and approve project funding.
 Project Manager (PICK): This person leads the project, manages resources, and meets
timelines and objectives. Their impact is the key to the project's success.
 Product Development Team (PICK): The team is responsible for conducting research,
recipe development, and taste testing, creating delicious and healthy snack options that
meet market demands, and ensuring compliance with health standards. Their impact
directly influences product quality and customer satisfaction.
 Production Team (PICK): This team ensures efficient and cost-effective production of
the snacks. Production timelines, costs, and product quality are impacted by them.
 Marketing & Sales Team (PICK): this team Identifies target market customers, designs
packaging, plans promotional campaigns, and establishes distribution channels. Their
impact influences brand awareness, customer acquisition, and revenue generation.
1.6.2 External Stakeholders:
 Organic & Gluten-Free Ingredient Suppliers and Logistics Team: Procure organic
ingredients, manage inventory, and coordinate packaging and logistics for distribution.
Their impact affects product quality, cost, and adherence to organic and gluten-free
certifications. Ensure timely sourcing of organic ingredients and efficient distribution of
finished products
 Packaging Manufacturers: Design and manufacture packaging for the snacks. Their
impact affects product presentation and overall appeal to customers.
 Potential Distributors (Retailers, Grocery Stores): These provide channels for selling
the snacks to consumers. They negotiate agreements, provide shelf space, and promote
products at retail locations. Their impact affects market reach, sales volume, brand
visibility, and the delivery of the new snack line.
1.6.3 Additional Stakeholder:
 Customers: While not directly involved in project execution, their impact is ultimately
the most important. They purchase and consume organic, gluten-free snacks. Customer
satisfaction with taste, quality, and brand values determines the success of the new snack
line. The impact on consumers is significant as they drive market trends and preferences
toward healthier food choices.
 Regulatory Bodies: Review product labeling, ingredients, and manufacturing processes
to meet legal requirements. They ensure compliance with local health and food safety
regulations for organic and gluten-free products.
 Competitors: Competitors in the organic, gluten-free snack market may impact PICK
Healthy Food Company’s success through price competition or offering similar products
with unique selling points. Conducting market research on competitors’ offerings can
help inform product development strategies and differentiate PICK Healthy Food
Company’s new line from competitors’
Slide 15 & 16
1.7 Responsibility Matrix
Creating a Responsibility Matrix involves identifying all the tasks required for launching the new
line of organic, gluten-free snacks at PICK Healthy Food Company and assigning
responsibilities to the relevant stakeholders. Following is a detailed breakdown of tasks and their
respective responsibilities:
Task

Manufacturer
Suppliers and
Marketing &
Development

Distributors
Sales Team
Production

Regulatory
Customers
Packaging

Potential
manager

Logistics
Product
Project

Bodies
Team

Team

Team
CEO

s
Market R R R
Research and
Analysis
Define R R
Research
Objectives
Conduct R
Consumer
Surveys
Analyze R
Market Trends
Product R
Development
Production R R
Planning &
Equipment
Acquisition
Recipe R
Development
Ingredient R R R
Sourcing
Recipe Testing R
Marketing R R
and
Promotion
Develop R R R
Marketing
Strategy
Design R R R
Packaging
Launch R R
Campaign
Planning

Task

Manufacturer
Suppliers and
Marketing &
Development

Distributors
Sales Team
Production

Regulatory
Customers
Packaging

Potential
manager

Logistics
Product
Project

Bodies
Team

Team

Team
CEO

s
Distribution R R R
Setup
Identify R R R
Distribution
Channels
Logistics R R
Planning
Retail R R
Partner
Agreements
Quality R R R R R
Assurance
and
Compliance
Ensure R R R R
Organic
Certification
Ensure R R R R
Gluten-Free
Compliance
Customer R R
Feedback
and
Satisfaction
Gather R
Customer
Feedback
Address R
Customer
Concerns

Key:
 R: Responsible for completing the task.
 Blank: Not directly responsible but may be involved or consulted.
Slide 17
Project Information
Project Name: Launching a New Line of Organic, Gluten-Free Snacks
Project Owner: PICK Healthy Food Company
Project Objective: Introduce a new line of organic, gluten-free snacks to expand product
offerings in the health food market in Kuwait.
Project Duration: 6 months

Communication Plan
What information Target audience When? Method of Provider
communication
Milestone report CEO Bimonthly e-mail and hardcopy Project manager
Project status Project Team Weekly e-mail and hardcopy Project manager
report and agenda
Project Team Project manager Weekly e-mail Project Team
status report
Project Team Project Team Weekly Meeting Project manager
Meeting
Decision-Making Project Team Weekly Meeting Project manager
Accepted change Project manager, Anytime e-mail and hardcopy Packaging
requests project team, Manufacturers
customer
Marketing Plan CEO, project Quarterly Meeting Marketing &
manager Sales Team
Procure organic Project manager weekly Meeting Suppliers
& Gluten-Free
ingredients
Efficient and Project manager weekly e-mail and hardcopy Production Team
cost-effective
production
compliance with Project manager Quarterly e-mail and hardcopy Regulatory
local health and Bodies
food safety
regulation
Slide 18
The project and the Sustainable Development Goals (SDG)
Pick a healthy food company in Kuwait targets SDG 8 by promoting economic growth,
employment, and decent work through local sourcing, sustainable farming practices, and
community engagement (United Nation, n.d.).
The Pick healthy food company in Kuwait is making significant strides towards achieving
Sustainable Development Goal 8 (SDG 8) by implementing various initiatives that promote
sustained economic growth, full and productive employment, and decent work for all. These
efforts primarily focus on local sourcing, sustainable farming practices, and community
engagement.
Firstly, the company’s commitment to local sourcing contributes to economic growth in Kuwait
by supporting local farmers and suppliers. By purchasing fresh produce directly from local farms
instead of importing from other countries, Pick Healthy Food reduces transportation costs and
supports the local economy. This not only creates jobs for farmers but also generates income for
the community. By providing a market for their produce, Pick Healthy Food is helping to
improve the livelihoods of local farmers in Kuwait.
Secondly, Pick Healthy Food’s focus on sustainable farming practices ensures that its employees
have decent work conditions while contributing to long-term economic sustainability. The
company works with farmers to implement sustainable agricultural methods such as organic
farming and integrated pest management. These practices not only reduce the use of harmful
chemicals but also help to maintain soil health and biodiversity. By providing training and
support for farmers to adopt these practices, Pick Healthy Food is creating long-term
employment opportunities while contributing to a more sustainable agricultural sector in Kuwait.
Lastly, community engagement is a key component of Pick Healthy Food’s approach to SDG 8.
The company works with community organizations to provide education about healthy eating
habits. This helps to promote decent work by ensuring that all community members have access
to nutritious food and contributes to economic growth by increasing demand for locally sourced
produce.
In conclusion, Pick Healthy Food in Kuwait targets SDG 8 by promoting economic growth
through local sourcing and supporting sustainable farming practices that provide decent work
opportunities for farmers. Additionally, community engagement initiatives ensure that all
members of the community have access to nutritious food while increasing demand for locally
sourced produce.
Slide 19
Conclusion

Launching the "PICK Organic Bites" project marks a significant effort for PICK Healthy Food
Company in Kuwait's competitive health food industry. By introducing a new line of organic,
gluten-free snacks, PICK aims to cater to the growing demand for healthier snack options while
leveraging its established brand reputation for quality and nutrition.
Throughout the planning stages outlined in this project, careful attention has been given to
product development, market research, and strategic marketing efforts. The project's success
depends on maintaining high standards of product quality, ensuring market fit, controlling costs
effectively, achieving profitability targets, and adhering to the projected timeline for launch.
Key stakeholders, both internal and external, play crucial roles in the project's execution, from
the CEO and project manager to product development teams, production, marketing, and
distribution partners. Each stakeholder's contribution is essential in achieving the project's
objectives and ensuring smooth operations from initial research through to post-launch
marketing and customer satisfaction.
The project not only aims to expand PICK Healthy Food Company's product offerings but also
aligns with Sustainable Development Goal 8 by promoting economic growth through local
sourcing and sustainable farming practices. By supporting local economies and fostering
community engagement, PICK demonstrates its commitment to both business growth and social
responsibility.
In conclusion, the successful execution of the "PICK Organic Bites" project will not only
strengthen PICK Healthy Food Company's market position but also contribute positively to the
health and well-being of its consumers and the community at large. With a clear strategic plan in
place, PICK is poised to achieve its objectives and set a benchmark for quality and innovation in
Kuwait's health food sector.
Slide 23
Introduction of the topic
 PICK is a healthy food company developing a line of organic, gluten-free snacks through
a six-month project.
 Key tasks include market research, recipe finalization, marketing strategies, campaign
execution, and financial evaluation.
 Our stakeholders, including internal teams and external partners, are integral to the
success of this project.
 The project phases include market research, competitive analysis, product development,
marketing/sales, cost analysis, and resource allocation.
 The company's vision and mission, organizational structure, project management
structure, resource analysis, cost estimation, and project management tools like resource
allocation, Gantt chart, and project network diagram are essential for project planning and
execution.
Slide 24
Company Vision and Mission
Vision: Our vision is to become the best provider of healthy and nutritious food options in
Kuwait and promote wellness and vitality among our customers.
Mission: Our mission is to offer a wide range of high-quality, locally sourced, sustainable food
products to Kuwait's health-aware consumer market. We aim not only to provide delicious food
choices but also to inspire and support healthier lifestyles among our customers.
Slide 25 & 26
Company Organizational Structure
The company follows a functional organizational structure, where departments such as
Marketing and Sales, Product Development, Finance, and Operations, are specialized by
function. This structure allows for clear lines of responsibility and expertise within each
function, ensuring efficient operations and specialized knowledge in each area.
Advantage
Specialization: People in a functional structure setting have specialized skills to work more
quickly and efficiently.
Role clarity: Employees understand their role and what they can contribute to the company.
Clear lines of command: People in the department understand who they should take orders,
report to and be responsible for.
Disadvantage
Lack of Coordination: Each department is often more concerned with self-interest and its
functional area.
Lack of Flexibility: Functional organizations may struggle to adapt quickly to changes.
Delay in decision-making: due to lack of communication and coordination between separate
departments, this lead to delays in the decision-making process
Slide 27
Project Management Structure
 Pick Healthy Food Company uses a Dedicated Project Management Structure (a
projectized structure) for its single major project. A dedicated team is built by bringing
together specialists from different departments.
 The company is organized around a single major project, which aligns perfectly with the
dedicated structure's focus on one project at a time.
 A single project manager oversees the entire project.
 Cross-functional Team members from various functional areas report to the project
manager.
Slide 28
Resources Analysis
Human Resources (HR)
The people who will work on the project, include:
• Project Manager: Responsible for overseeing the entire project, managing resources and
timelines, and ensuring deliverables are met.
• Nutritionists/Dietitians: To develop healthy recipes and meet nutritional standards.
• Chefs/Cooks: Preparing healthy food according to the recipes.
• Marketing Team: To promote the products and create brand awareness.
• Sales Team: To distribute and sell healthy food products.
• Administrative Staff: To handle day-to-day operations and paperwork.
Equipment
The machinery and tools needed to operate. This could include:
• Food processing equipment: Ovens, stoves, refrigerators, blenders, etc., needed for food
preparation.
• Packaging Machinery: This is used to package food products efficiently.
• Office equipment: Computers/Software for administrative tasks, inventory management,
marketing activities, etc.
• Delivery Vehicles: If direct distribution is part of the business model.

Materials
Materials refer to the raw ingredients and supplies required to produce the final healthy food
product. For PICK Healthy Food Company project, materials would include:
• Fresh Organic Food Items: Fruits, vegetables, grains, etc., are needed to prepare
healthy meals.
• Packaging Materials: Containers, labels, and packaging supplies for storing and
transporting products.
• Marketing Materials: Brochures, flyers, and promotional materials for advertising.
Slide 29
Resources Analysis
The share of the project budget allocated to
● human resources will depend on factors such as salaries, benefits, training costs, and
any additional expenses related to hiring and retaining talent.
● Equipment costs include purchasing or leasing equipment, maintenance expenses,
upgrades, and any associated operational costs.
● Materials will include obtaining costs of raw materials, packaging supplies costs, and
printing costs for marketing collateral.
Slide 30
Here's an estimated breakdown of the project budget for PICK Healthy Food Company,
represented by a pie chart:
 Human Resources (HR): (40%) This is significant due to the expertise needed for
Chefs/Cooks, product development, and marketing a healthy food product.
 Equipment: (30%) Investment in essential equipment is crucial for production and
packaging.
 Materials: (30%) Cost of high-quality, healthy ingredients and packaging will be a
major ongoing expense.
Slide 31
Top-Down Cost Estimation
● Top-down estimation involves breaking down the project from a high-level perspective.
We start with the total estimated cost and then allocate it based on the given percentages.
Total Estimated Cost: KD 500,000
● HR (Human Resources): 40%
● Equipment: 30%
● Materials: 30%
Calculations:
● HR Cost = 40% of KD 500,000 = 0.40 * 500,000 = KD 200,000
● Equipment Cost = 30% of KD 500,000 = 0.30 * 500,000 = KD 150,000
● Materials Cost = 30% of KD 500,000 = 0.30 * 500,000 = KD 150,000
Slide 32
Bottom-Up Cost Estimation
● Bottom-up estimation involves estimating the cost of individual components or tasks and
then summing them up to get the total cost. For simplicity, we will assume the detailed
cost breakdown follows the given percentages.
Given:
● HR Cost = KD 200,000
● Equipment Cost = KD 150,000
● Materials Cost = KD 150,000
Summing these:
● Total Project Cost = HR Cost + Equipment Cost + Materials Cost
● Total Project Cost = KD 200,000 + KD 150,000 + KD 150,000 = KD 500,000
Slide 33
2.6 MS Project 2019: Allocation of Resources
Using MS Project 2019, tasks and their dependencies and resource requirements will be entered.
Resources will be allocated efficiently to ensure timely project completion, The following of the
steps can help you use project management software:
1. List of Tasks: Break down the project launch into smaller, manageable tasks (e.g., market
research, product development, recipe creation, marketing campaign).
2. Dependencies: Identify how tasks depend on each other (e.g., marketing campaign cannot
launch before product development is complete).
3. Resource Allocation: Assign team members to specific tasks.
4. Project Timeline: Estimate the duration of each task and create a project schedule.
Slide 34

2.7 MS Project 2019: Gantt Chart

MS Project 2019 is used to generate a Gantt chart. What is a Gantt chart? A Gantt chart is a
project management tool that illustrates work completed over a period of time in relation to the
time planned for the work. It typically includes two sections: the left side outlines a list of tasks,
while the right side has a timeline with schedule bars that visualize work.
Gantt charts are important because of the following:
 Easy to visualize the project.
 It offers better team communication
 It measures task progress, not only completion of work.
 keeping everyone focused and on track.
Slide 35
2.8 MS Project: Project Network Diagram
A project network diagram is a visual representation of the workflow of a project. A network
diagram is a project management chart that is populated with boxes noting tasks and
responsibilities, and then arrows that map the schedule and the sequence that the work must be
completed. The MS Project 2019 program will be utilized to generate the Project Network
diagram, outlining the sequence of tasks and their relationships to ensure smooth project
execution.
Slide 36
Conclusion
• In this project for PICK Health Food Company, we have carefully analyzed all key
aspects to ensure its successful execution.
• We aim to promote health and well-being through quality food products by aligning with
the company's vision and missions.
• The organizational and project management structures have been defined to fit within the
company's framework, ensuring clear communication and efficient execution.
• Resources have been allocated effectively, keeping within budget constraints. Cost
estimations were performed from both top-down and bottom-up perspectives for
accuracy.
• We created a detailed project plan, including a Gantt Chart and Project Network diagram.
These tools help track progress, identify critical paths, and manage project timelines
effectively.
By integrating these elements, we have laid a strong foundation for the successful
implementation of the project, aligning with the company's mission of promoting health through
quality food products