Grace Ubben

1. Tenaciousness is a competency. What are the behaviors that you have used (or developed) to keep up with the requirements of this course? The behaviors that I have used the most to keep up with this course are time-management, discipline, and passion. The assignments due each week are not things that can be quickly thrown together the half hour before it's due. These assignments take a lot of time and energy to complete. It requires discipline to devote time to doing them each week and a certain amount of planning to figure out when I have the time to do them. I would also say that finding a way to connect what I'm learning to my own unique passions has been incredibly helpful for me. I am super passionate about health, food, wellness, and taking care of the environment, so making my business idea connect with those passions has helped me connect with the assignments and find fun within the work.  2. Tenaciousness is also about attitude. Talk about a moment or two when...

I read Coco Chanel by Lisa Chaney. Here are my thoughts: 1. What surprised you the most? What about the entrepreneur did you most admire? What about the entrepreneur did you least admire? Did the entrepreneur encounter adversity and failure? If so, what did they do about it? I think what surprised me the most was the fact that Chanel had such a troubled upbringing. I really didn't realize before that her story is truly a rags to riches story. I assumed that because the Coco Chanel brand is synonymous with luxury, that she was born into wealth. I was surprised to hear that she was in fact self-made. The thing I most admire about Chanel is that she fostered social change. She was a pioneer for the modern woman. Through her designs of women's fashion, she was able to free women from their restrictive corsets and influence a push towards a new society. She created practical clothing that was comfortable for the new working woman. I love that she pushed back on the feminine id...

Choosing a segment: For this assignment, I chose a segment of college students. All three of my interviews were with people who are currently in college or grad school and are health-conscious in some way. One studies Health Science here at UF. She attends weekly Crossfit classes and teaches tennis lessons every weekday. Another is a grad student studying Marketing here at UF. She suffers from Irritable Bowel Syndrome (IBS), so she has to be extra cautious about the food she eats. The third, studies Applied Physiology and Kinesiology here at UF. She goes to Southwest Rec every day to workout and she enjoys cooking and experimenting with plant-based foods, like tofu, tempeh, and other meat substitutes.  Interviews:  Interview #1:  When she needs a quick lunch on campus she typically goes to Chick-fil-a.   She usually has about an hour to grab food when she's on campus.  Her biggest considerations when deciding where to grab food on campus ...

1. You My name is Grace Ubben, and I'm a senior advertising major at UF. I have more than four years of internship experience in everything from social media management, content creation, and video production, to strategy and analytics. Not only do I love creating powerful content, but also providing the data behind those creations. A communicator at heart, I enjoy building relationships with consumers by better understanding audience motivations and creating engaging content. For as long as I can remember, enjoying food has been a central part of my life. From Spaghetti-O’s and Kid’s Cuisine at my Nana’s house to overnight oats and avocado toast in my dorm room, food is not just a biological necessity; it’s something that I look forward to every day, no matter what. Nothing gets me more excited than planning and preparing a delicious meal. But, during my first couple years of college I began to develop an unhealthy relationship with food. I developed an eating disorder called or...

Who:  Although everyone I conducted interviews with liked my idea and seemed to fall inside my market, there are groups that fall outside of my market. These individuals are people who are not open to eating plant-based foods. These people love their classic fast food burger and fries from McDonald's, chicken sandwich and milkshake from Chick-Fil-A, or beef tacos from Taco Bell. These people love meat and don't want to eat plant-based meat substitutes. They love what they're used to and they don't want to try something new. Another group that falls outside my market are people that want cheap food. Some people are convinced that healthy food is expensive, so a healthy fast food restaurant will be more expensive than regular fast food. These people want to get a lot of food for not a lot of money. What: The original need that I identified was for a healthy fast food restaurant on campus. After interviewing people I realized that there was an opportunity to differentiat...

Product idea: My product is a sustainable plant-based fast food restaurant. The consumption of meat and dairy is not only one of the key contributors to a rising number of health problems, but it's also the single largest contributor to green house gasses, and it's enormously wasteful of our water sources. I would like to open a fast food restaurant that serves fast food made entirely without the use of animal products or artificial ingredients and served in 100% biodegradable and compostable materials. A few versions of this idea:  Plant-based burger joint: This restaurant would offer everyone's classic fast food favorites, just the plant-based versions. There would be burgers, fries, hearty salads, shakes, and other tasty treats made without animal products or artificial ingredients. People can enjoy some soul food and feel good about how they are taking care of their bodies and the planet.  Not just salad: So often people associate eating healthy with eating bori...

Healthy, Sustainable Fast-Food Chain Opportunity: Fast food is the leading cause of obesity in America. However, healthy eating can reduce the risk of chronic illness and disease including the three leading causes of death: heart disease, cancer and stroke.  The who: Americans  The what: They are trying to eat healthy The why: Eating well is fundamental to good health and well-being. Healthy eating helps maintain a healthy body weight and reduce risk of diseases.  Testing the who: Not just Americans have this need because obesity is a global epidemic. The "who" is not limited to Americans, females or males. It is anyone who is working towards improving their diet and living a healthier lifestyle. But, the majority of the "who" are those who live busy lifestyles, often on-the-go, who have very little time to cook a healthy meal.  Testing the what: Fast food chains are based on cheap, unhealthy ingredients, as well as a consistent experience at any store...

Economic Trend : Coronavirus spread & loss of sales for China's tourism and hospitality industries Source: https://www.nytimes.com/2020/02/03/business/economy/SARS-coronavirus-economic-impact-china.html I believe there is an opportunity here because there is evidence from the SARS outbreak in 2002 and 2003 that leads us to believe this coronavirus outbreak could not only play havoc with businesses that depend on China, but it has the potential to disrupt global supply chains.  The prototypical customer are those affected by the coronavirus outbreak and China's economy, including Chinese citizens, people traveling to or from China for business, businesses and countries that depend on China for machinery, components and raw materials, and companies that depend on China's enormous consumer market.  This opportunity is relatively easy to exploit because this is such a hot topic right now, and many people are either being affected by this crisis right now or living in ...