FourCows Inc.

Business Proposal

Audience:
Farm Credit of New Mexico
President/ Chief Executive Officer: Al Porter
PO Box 94330, Albuquerque, NM 87199

Presented by: Christopher, Binod, Jacobus, Aspen and David

Table of Contents
Proposal ......................................................................................................................... 3
Introduction .......................................................................................................................... 3
Current Situation .................................................................................................................. 4
Project Plan........................................................................................................................... 5
Qualification.......................................................................................................................... 6
Our Business History ........................................................................................................... 6
Biographies........................................................................................................................... 6
Cost/Benefits Analysis:.......................................................................................................10
Conclusion ...........................................................................................................................13
Brief Reports ............................................................................................................... 23
Environmental Assessment ....................................................................................... 28
Technical Descriptions ............................................................................................... 31
FourCows Inc. Style Guide: ........................................................................................ 38
 Proposal
Introduction

Our company is FourCows Inc., we are well established dairy provider within our
community. Our company focuses on providing a healthy, educational and superior
dairy product. There are six co-owners who are experts in their fields. Together we form
a high functioning team that is efficient and hard working towards the success of the
company.
FourCows Inc. has been successful over the course of its existence and is looking to
broaden and expand its market share. The way that FourCows Inc. is looking to expand
its market share is by venturing into radio advertising. As a company we believe that
radio advertising is the best way for FourCows Inc. to reach new customers and show
them the great products that we have to offer.
We believe that Farm Credit of New Mexico would be the best group to receive a loan
from as they are a fundamental part of the dairy industry in New Mexico. They are an
organization that that supports the dreams of those in the agricultural industry. Working
with a loan from Farm Credit we believe that we can increase the profitability of our
company as well as secure the future success of FourCows Inc.
Current Situation

Background: We are a well-established dairy company, we have strong ties to our

community. We sell cheese, yogurt, ice cream and butter products. Our products are
diverse to adhere to many interests, and we offer organic products too. But we are not
very big off the ground yet and that is why we are here asking for this loan.
We understand this is a substantial amount of money and that it does affect your
decision, but that is why we shared our cost/benefits, and how we are going to get off
the ground using this money and I will pay you back in under five years. We are a
unique establishment that is worth the risk. we also added each of our resumes for our
qualifications, that we can use your money the wisest way possible to have the most
beneficial outcome for both parties.
As we know you have given other loans to other companies that are dealing with the
agriculture industry and that is why we feel we are a great fit for your loan. Thank you
for your Consideration for this loan.
 Project Plan

“Radio in the numbers “

FourCows Inc. Project Plan: Radio Advertisement

Goal: Increase number of customers, gain publicity and public awareness.
Details:
Type: Radio Advertisement; Radio Advertisements are cheaper and target our audience
easier
Radio Station: N/A; This depends on radio pricing, availability, primary listeners,
Target Audience: Parents and Couples; Parents could bring children for ice cream,
great for date night
Broadcast Time: Thursday-Friday 12-2pm; 4-6pm;
Length of Advertisement: 30 seconds

Step 1: Obtain Step 2: Create Step 3: Step 4: Air Step 5: Record

Funding Advertisement Contact Advertisement Data
Radio
Stations

Step 1: Obtain Funding, contact banks or financial institution to finance the

advertisement.
Step 2: Produce Advertisement for air, hiring voice actors and script designers.
Step 3: Contact radio stations, contact radio stations for approximate reach, price, time,
availabilities
Step 4: Air Advertisement, air the advertisement for twice a day, two times a week.
Step 5: Observe and record results, record any change in social media and customer
flow.

At the end of the first month we plan to pay off the bank loan and pay for future
advertisements without loans.
Qualification

We want to ingratiate ourselves in the community by providing an educational service

and observably quality goods in our local area.

Our Business History

FourCows Inc. as a company has been operating for the past three months. We have
been having a reasonable success with walk in customers up to this point and have
involved educational fieldtrips with the local Montezuma Middle School and Girl Scouts
local branch. Using in house talent we have been developing several redesigns from
available cooking tools to better suit our needs of visibility and our tight working
quarters.
We have been having notable issues with our current outside providers which has
resulted in a notable loss in revenue and are looking to get more reliable contracts
willing to meet our level of work ethic and quality.

Biographies

Jacobus McClure – Finance, Ice Cream Specialist

Jacobus McClure is the finance manager and his specialty within FourCows Inc. is the
Ice Cream department. Mr. McClure is a native of Las Cruces, New Mexico and grew up
in the dairy industry. The milk used at is from the dairies that Mr. McClure's family owns
and operates in southern New Mexico. Jacobus has worked on dairies throughout his
life and understands the sacred bond between the cow and the dairy man and wants to
highlight that in the organization. Jacobus first took interest in creating ice cream after
his experiences in Portland, Oregon with the Salt & Straw organization. He enjoyed the
artisanal flavors and creativity present in the business and wanted to be a part of it.
After working with the organization for five years and creating many specialty flavors,

Jacobus decided to move back to his home state and open up FourCows Inc. with five
other lifelong friends. This creation of a dairy specialty store had always been an
aspiration of Mr. McClure and it came true through with the help of his partners.
Jacobus is a finance and accounting major from the University of New Mexico. He
brings this experience to the FourCows Inc. organization where he keeps track of all the
finance information and keeps the business on budget. With his partners, Jacobus
pushes the limit and the norms of the dairy industry as they are all trying to create the
highest quality products from local ingredients and help the community grow.

James Green – Internal Systems, Cheese Specialist

James Green is a Masters in Psychology and Computer Science and a Bachelors in
Engineering. James has been working as the Co-Owner and manager of Internal
Systems for FourCows Inc. for the past ten years. The position as Internal Systems
Manager involves design and managing the needs and usability of our computer and
paper systems. Website management requires constant modification and maintenance,
and fulfilling the proper standards of online transactions for customer purchases. This
also includes internal bookkeeping, and messaging systems, keeping everyone
informed as smoothly as possible.
James Green was born and raised in Albuquerque, New Mexico, and has a dedication
to its peoples cultures and their prosperity. As a child James worked in several amateur
construction projects for his families and neighbors household expansions. James is a
University of New Mexico student and alumni with a dedication to furthering his
education.
Binod Sharma– Productivity analyst and Yogurt specialist

Binod Sharma is the productivity analyst and Yogurt specialist at FourCows Inc. He
studied bachelor’s in computer science with minor in Business administration from the
University of New Mexico. Passionate about the corporate and community
development, he joined FourCows Inc. to emphasis quality dairy products in
Albuquerque. He specializes the performance improvement strategies along with the
quality check of all Diary products before Bringing them on market.

Aspen Headrick – Director of Operations

As the Director of Operations, and Co-founder of FourCows Inc., Aspen Headrick

oversees the day-to-day activities of the organization. She makes sure production runs
smoothly and seeks out new ways each day that FourCows Inc. can provide people
with the best dairy products and an equally great experience. If a problem arises
(internally or externally with the company), Aspen is in charge of making sure the
company is in compliance legally and determines the actions taken until the problem is
solved. She earned a BS in Construction management from the University of New
Mexico and upon graduation spent time in Italy shadowing the Construction Manager
that oversaw the renovation projects for the shops in Florence, Italy. It was during her
time in Italy that she gained an appreciation of particular dairy products that were made
in an organic “farm fresh” environment. Aspen gained an ample amount of experience
managing teams and facilitating activity to accomplish goals throughout her time in the
construction field. She left her position as a Construction Manager at a firm in Colorado
in order to start up FourCows Inc. with her partners. One of her favorite responsibilities
as Director of Operations is coordinating and organizing the different fieldtrips and
community outreach projects that FourCows Inc. supports. Once a month all FourCows
Inc. employees do a service project together. These service projects have included
cleaning and completing repairs at local schools, partnering with the local homeless
shelters to provide meals for homeless families, and going to the University of New
Mexico Children’s Hospital to spend a day with the children and their families.
David Wilkins-Brown: Milk specialist, and Marketing director
David Brown a marketing director and milk specialist from Albuquerque who helped
FourCows Inc.. with five live life long friends. His interested in the dairy industry
stemmed from his love for milk and cereal. Ever since he was little he loved the milk and
began to look into the specifics of the dairy industry. David has never worked on a farm
or in a dairy factory but his love for dairy products pushed him to research how to
produce the best organic dairy products. He helped his coworkers get a basis for the
company and then began to work on the more creative steps to sharing the company
with the world. As a marketing director David will handle the ad campaigns and and
implementing other marketing techniques responsible for Planning short range in the
range targeted sales. A sophomore at UNM, David is majoring in communications and
journalism hoping to become a sports analyst.

Christopher Plante – Director of Human Resources, Butter Specialist.

Christopher Plante is the Co-owner, Director of Human Resources and Butter specialist
at FourCows Inc. Christopher has been working for FourCows Inc. For the last 3
months. He has over a decade in Human Resources experience. His Director of Human
Resources position requires him to manage personnel, reduce legal vulnerability,
oversee payroll, and organizing preventative measures for employee’s. Christopher’s
second position within the company is Butter Specialist, this position requires him to
oversee all butter production and sales. Christopher is responsible for bringing
innovation and creativity to the butter facilities.

Christopher was born in Cambridge, Massachusetts. He has lived in Albuquerque, New

Mexico for over 20 years. When Christopher was younger he join the Boy Scouts, Big
Brother program and the SigmaNy Fraternity. Christopher’s ties to the community are
stronger than most New Mexican. Christopher graduated with a Doctorate, in O.I.L.S.
and a Master Degree in Business Administration from University of New Mexico.
Christopher and a few of his close friends loved dairy products, being successful in their
selected fields they all decided to create FourCows Inc. Christopher had become the
butter specialist given his long history and vast knowledge on it. Christopher had been
producing butter since he was young, and has been the lead developer for that
department. Upon completing his Doctorates Degree Christopher had toured Europe
and explored new butter making recipes and processes. His tour in France and rejoining
of college friends made him want to further his butter making passion. Christopher had
also visited Vietnam in college giving him a unique Asian perspective on butter.
Christopher aims to travel more to become more culturally diverse and work as the
foreign relations manager of FourCows Inc. with the help of the community.
Cost/Benefits Analysis:

COST
Cost to produce an advertisement: $1,000
Cost per advertisement: $92 is average across AM stations. Given desired radio station
we can assume
Advertisement per day: 2; 12-2pm and 4-6
Advertisements per week: 2; Thursday and Friday
Weekly Estimated Costs
Purchased Service Cost Frequency Total
Ad Creation $1,000.00 1 (one time) $1,000.00
Ad Runtime (60s) $200.00 4 $800.00
Total $1,200.00 N/A $1,800.00

Monthly Costs
Purchased Service Cost Frequency Total
Ad Creation $1,000.00 1 $1,000.00
Ad Runtime (60s) $200.00 16 $3,200.00
Total $1,200.00 N/A $4,200.00

Given the tables above, we can expect an initial payment of $1800.00 and over the
course of a month to pay $4200.00. If we create a new advertisement monthly.
BENEFITS
Estimated Ad Reach: 5,000 people per advertisement (according to Radio Stations)
Estimated Return Value: 5% (Generally accepted return rates are 5-7.5%)
Increased Publicity/Noticeability: +20% of Ad Reach; Account for people informed from
Ad Reach sample
Diminishing Results: Some of our audience would be repeated therefor the reach would
diminish throughout the month
Weekly Estimated Benefits
Reach Type # of Return Value Value ($8 per
people (5%) person)
Ad Reach 5,000 250 $2,000.00
Word of Mouth 1,000 50 $400.00
Total 6,000 300 $2,400.00

Monthly Estimated Benefits

Reach # of Diminishing Return Value Four Week Value (8 per
Type people Results (25%) (5%) Multiplier person)
(4x)
Ad Reach 5,000 4000 200 800 $6,400.00
Word of 1,000 750 38 152 $1,216.00
Mouth
Total 6,000 4750 238 952 $7,616.00

The initial cost to finance and operate an Ad Campaign for FourCows Inc. Would cost
the company $1,800.00. The breakdown consists of a $1,000.00 flat production cost,
and a $200.00 Air time cost. We would run four ads per week totaling $800.00 total air
time cost. All values have been rounded up to ensure the necessary funds are allotted.
The monthly cost is $4,200.00, this is $3,000.00 lower than the weekly multiplied by four
since the production cost is one flat amount.
While running four advertisements a week we estimate reaching 5,000 people and
based on studies expect to see a 5% return rate. This would suggest 250 new
customers per week. The word of mouth function is to account for friends telling friends
or a family who brings multiple members. We have estimated a minimum of 20% of the
people who respond to the advertisement will bring or spread the word of our FourCows
Inc. The average amount a customer spends at FourCows Inc. is $10.00, we have
lowered the average to account for more purchases in smaller increments. To estimate
the potential revenue generated we multiplied the Return Values of both Word of Mouth
and Ad Reach by $8.00. Our estimated weekly revenue is $2,400.00. Our monthly table
has the same results with a diminishing value of 25% to account for repetitive listeners.
We then multiplied those results by four to estimate a $7,616.00 gross revenue.
In conclusion it would cost the company a maximum $4,200.00 to produce and run the
advertisement while generating a minimum of $7,616.00 gross revenue. This gross
revenue ($7,616.00) minus the cost ($4,200.00) would result in a net monthly profit of
$3,416.00. This would allow us to pay off any interest and work towards producing
another advertisement.
Conclusion

Funding our advertisement campaign would further allow us to distribute our

exceptional dairy profits, participate more in the community, donate more to
noble causes and generate money for both FourCows Inc. and its gracious
lenders. Our project plan is simple and direct allowing us to execute it with little
chance of error. Each partner’s credentials are above the average and show
advance knowledge in their current positions. The cost/benefit analysis was
grossly overestimated in every aspect to plan for the worst case scenario and still
projects a minimum of $3,416.00 profit. This would allow us to repay any loans,
and potentially further business with the banks for additional ad funding.
FourCows Inc. is a great idea lead by amazing minds and making us a safe
investment.
Resume’s
JACOBUS MCCLURE
4215 Tesota Road, Las Cruces, NM 88011 ·
(575) 652-7702
Jacobus@unm.edu

PROFESSIONAL SUMMARY
Widely experienced agricultural worker and writer with willingness to learn and ability to adapt to
different situations. Also, a collegiate athlete with a high work rate and ability to perform under
pressure.

SKILLS
Retail sales manager  Collegiate soccer player
Arena and construction  Intermediate Spanish
manager speaker
 Customer service  Extremely quick learner
representative  Multitasker
 Salt and Straw Ice Cream
Craftsman
EXPERIENCE

JAN 2015 – MAY 2017

SALT AND STRAW, ICE CREAM CRAFTSMAN
Focused on production and creating new flavors for the
company. Also, took a leadership role within the creation
process of new flavors

DEC 2010 – AUG 2014

NEWSPAPER EDITOR, DAILY LOBO
Focused on proofreading lengthy articles and editing content to
be concise and informative. Also, created policies and guidelines
for the paper to work efficiently and purposefully.

JAN 2009 – JUL 2010

AGRICULTURAL REATAIL MANAGER, LANDMARK
MERCANTILE
Focused heavily on employee and customer relationship
management and efficiency of project completion.
EDUCATION
2010 – 2014
GRADUATE, THE UNIVERSITY OF NEW MEXICO
Degree in accounting and finance
Four year Deans list recipient
Graduated summa cum laude
Christopher Plante
1229 Yale Street NE Albuquerque, NM 87106
(505) 900-7677 Cplante@unm.edu

EXPERIENCE
Sandia Laboratories, 1611 Innovation Pkwy SE, Albuquerque, NM
(87105) – Benefits Manager/Human Resources
January 2020 – April 2027
Responsibilities Included:

 Assessing  Write reports on future

Benefits benefit changes
 Comparing  Prepare and distribute
Healthcare work memos.
Benefits
 Supervising  Assessing Employee
New Hires Values
 Organizing  Maintaining Work
Complaints Place System

Frank Ortiz & Associates Inc., San Pedro and Indian School (87105) – Tax
Preparer/Technical Support
January 2018 – April 2018
Responsibilities Included:

 Preparing  Writing Formal

Taxes Documents
 Gathering Tax  Organizing Sensitive
Information Information
 Providing Tax  Providing Customer
Advice Service
 Contacting IRS  Maintaining Work
Place System
FAMILY DOLLAR, JUAN TABO AND LOMAS (87112) -
CASHIER/STOCKER
April 2016 – July 2017

Responsibilities included:

 Handling Cash  Ensuring Customer

Satisfaction
 Filling out end of night paperwork  Learning/Using P.O.S
Systems
 Observing for Crime  Organizing Work Station
EDUCATION
UNIVERSITY OF NEW MEXICO, ALBUQUERQUE NEW
MEXICO
August 2013 - 2027

I have completed my OL&LS Degree in August

SCHOOL NAME, LOCATION - GILBERT L SENA CHARTER

SCHOOL (COMPLETED)
August 2011 - May 2013

Attended the last two years of my high school, prior was Manzano High School.

SKILLS
 Customer Service Skills
 Critical-Thinking Skills
 Problem Solving Skills
 Communication Skills
 Expert Typist Skills (80 WPM)
 Resource Management Skills
 Teamwork Skills
 Time Management Skills
 Technical/Professional Writing Skills
 Knowledgeable with Microsoft Office programs (Photoshop, Excel,
Word, Outlook)
 Prioritization Skills
  Interpersonal Communication Skills

CERTIFICATIONS/QUALIFICATIONS
CPR Certified
IT1010 Certified
GS-11 Level
 James Green
505-515-5362, greenj@unm.edu

SUMMARY
I am a skilled senior manager of high level computer science and engineering
systems, including customer, worker, and manager interface systems.

EDUCATION
COMPUTER SCIENCE MASTERS, UNIVERSITY OF NEW
MEXICO 2014
PSYCHOLOGY MASTERS, UNIVERSITY OF NEW MEXICO
2015
ENGINEERING BACHELORS, UNIVERSITY OF NEW
MEXICO 2017

ACCOMPLISHMENTS
Honor Society 2014-2018
Lab Assistant for Computer Science 2010-2014
Graduate Teacher for CS 152 2014-2016

SKILLS
Experienced in Javascript and CSS - several site modifications for xenoforo boards and web apps, which have
unfortunately been taken down

Java/C/C++

Experience with Windows and Unix operating system performance and behavior

Leader for several projects with students while teaching

Brief Reports
Incident Report
Reporting Party: Jacobus McClure
On the morning of April 10, 2018, FourCows Inc. experienced a milk spillage that
equated to a loss of 3,500 gallons and $6,500.

8:00am Truckload of milk from Big Sky Dairy arrived on the premise.
8:05am Truck backed into the designated area for unloading of milk.
8:10am Employee, Jacobus McClure, connected the hose to the milk truck in order
to transfer the milk from the truck to the holding tanks.
8:12am Jacobus McClure turned the pump on to begin the transferring process,
and then left the area to begin a different task.

8:20am Employee, David Brown, noticed milk on the floor outside of the milk
holding area.
He proceeded to call Jacobus McClure and met him at the milk holding
area.
8:22am The two employees entered the holding area where they found the floor
covered with milk and more spewing from the hose.
8:23am The pump was immediately shut off and the valves from the truck where
closed to prevent any further losses.
8:25am The two employees began to clear the room and drained all the non-
usable milk so that the transfer process could continue.
9:00am The milk holding area was deemed all clear to begin the transfer process
again.
9:05am The hose was securely re-attached to the truck and milk holding tank.
Both Jacobus McClure and David Brown checked the connection of the
hose to make sure that the problem would not reoccur.
The two employees also stayed and observed the transfer process to
ensure that no problems occur.
9:25am The transfer process was completed as the truck was completely emptied.
9:30am The invoice was received, showing that the truckload contained 7,000
gallons of milk costing $11,000.
The milk holding tank showed that 3,500 gallons of milk had been
transferred, meaning that half of the truckload was lost in the spill.

In the future there are two things that we will change to prevent this event from happening
again. First, we will change the hose and valve system present in our milk holding area.
There are different mechanisms in the market that give a green light signal when securely
connected. This mechanism would directly prevent spillage from occurring in the future.
The next change that we will make will be a requirement of one person in the milk holding
area during the transfer process. These two changes, will make this event impossible
from happening in the future.
 Post-Mortem Report - A FourCows Inc. Field Trip
On April 16th, 2018 FourCows Inc. hosted a group of second grade students from
Chelwood Elementary School. The goal of this field trip was to give the students an
educational tour around the FourCows Inc. Facility, ending with a time of community
where the kids each got their own ice cream cone. In this post mortem report I will
describe the day’s events and give feedback and input for future events.
A student intern (SI) was in charge of leading the tour. The tour was scheduled to start at
10:15am that Monday morning, and conclude at 12:00pm.
At 10:22am the school bus full of second grade students arrived a little later than
projected. The SI immediately ushered the students, teacher, and 3 chaperones into the
building to begin the tour.
The students were quiet and in line through the butter and cheese portions of the tour,
however, as they reached the second half, the prospect of ice cream made them harder
to manage. Bathroom breaks, as well as kids wandering around without permission,
delayed the original schedule quite a bit. The SI got a little flustered and tried to pick up
the pace of the tour by skipping the yogurt station of the factory.
Throughout the tour, the students had abstract questions about the dairy processes in the
factory that the SI was unprepared to answer. The SI was able to successfully redirect
the questions and give a different answer.
By the time the group got to ice cream portion of the tour, the SI had gotten a manager to
help her finish out the field trip. The manager was able to step in and mediate
conversation and helped to distribute the ice cream.
The tour concluded at 12:20pm and all the students returned safely to their school.

Adjustments:
· Implement a mandatory training for tour guides that provides them with additional information
on the machinery and processes for each dairy product. SI’s must complete training in order to
lead tours.
· Have a supervisor present for all SI led tours. The supervisor should step in only when
needed to redirect conversation, not take over as a tour guide.

Best Practices:
· Keep the ice cream portion of the tour at the end. If you were to rearrange the order of
the stations for the tour, adjust the first three however you would prefer, but leave ice
cream for the end. This gives people something to look forward to. Also, giving people
sugar at the start of the tour (especially children) would potentially make them inattentive
for rest of the tour.
. Be flexible. People are human beings and things don’t always go according to the
original plan. If you need to cut something from the tour or increase the focus on a
particular subject, do it. Don’t stick to a rigid schedule and miss an opportunity for growth
and learning.

Report Completed by Aspen Headrick

April 17th, 2018
 Who Cut The Cheese Water Cooker Examination?
James Green

Introduction:
Who Cut The Cheese is using a new generation of water-heated sauce pans and is using
a different workload than other reported cooking stations using the same design. As a
safety measure, workers are to take notes of the cleaning process for general prediction
of wear and tear, and to look for any other unpredicted problems or areas for improvement
on design.

Procedure:
Measurement will be taken after two days of normal working hours for a sample size.
1. Start after standard work hours, 6:00 PM – 6:25 PM
2. Drain saucepan and wait five minutes for water to cool
3. Collect any debris in the holder
4. Note weight of material and clean
5. Remove holder to access heating stove and igniter
6. Repeat collection and measurement for second column
Measurements will be made in metric using the store serving size scale and should be
cleaned afterward for sanitation concerns.

Results:
Employee Mark Thompson proceeded to clean cooker 1-5 on April 17th after work hours.
An average 5 ml of assorted cheese product was found in the crack between pan and
water heating. No discoloration from improper heating or material degradation was found.
Underneath the pan, light flakes were found in cooker 2, amount too negligible to
measure.

Analysis:
Fall off detritus seems predictable amount if troublesome. Cleaning should be required
every week at this rate of build up. No notable fault from debris on cooker performance
and should be regulated by regular cleaning. Flaking in bottom panels of the igniter is
more troublesome, indicates improper sealing stress standard, and may require a rework.

Proposed solution is to introduce secondary mask to cookers, treated glass material to

separate pan from other exposed parts, to lower down during cooking.
 Progress Report: FourCows Inc.
Subject: Progress Report on FourCows Inc.
Ongoing Activities: The building has been completed, Employee training has begun,
product production has commenced, seeking advertisement opportunities.

Current Production Results

Cheese yields: 2kg/month (-60% anticipated Yield)
Yogurt Yields: 1kg/month (-70% anticipated Yield)
Ice Cream Yields: 1.25kg/month (-60% anticipated Yield)
Butter: 6kg/month (-10% anticipated Yield)
Negative Yields may be attributed to training the new staff and familiarization with their
workplace/co-workers.

Current Sales Results

Sales are overall above expected (+22%)
Cheese: +5%
Yogurt: +12%
Ice cream: +20%
Butter: -15%

High sales might due to the new location opening. To increase sales, it is recommended
we distribute coupons or deals. This will increase sales to match our production. We have
a massive overproduction of butter and we need to adjust production to reduce waste.

Agreements:
A deal with CowFerts was agreed upon, we would sell them our excess/spoiled dairy
products in return they will compensate us with 100 USD per Kg of waste we provide.
We have employed “Opportunity Aid” to design and distribute coupons and monthly
advertisements to increase business.
Overall: FourCows Inc. Is thriving and is focused on increasing longevity and balancing
production to sales.

Progress Report Concluded

Christopher Plante
Co-Owner
 Post-Mortem Report FourCows Inc. Store Decoration

Introduction:
On April 12 , 2015 FourCows Inc. planned the decoration of the store before it’s official
th

opening. The goal of the program was to decorate the customer lobby to make it more
attractive. The decoration was scheduled from 11:00 am to 4pm. This report contains the
day incident and feedback to make events more productive in future.

Activities/Problem faced:
The responsibilities for the decoration of the store was handed to the Mapping design
TM
which was supervised by Binod Sharma. The one designer from mapping design started
to paint the wall with cow graphics and other two workers were designing the customer
lobby, furniture and lights. Everything was going well till 1:00 pm. I left the store after 1:00
pm for some personal paperwork. As I return to store at 3:00 pm the furniture was fixed
in the place where they were not supposed to, instead of using the different colors light
bulbs, they had fixed the same color lights all over the place. The furniture that was
supposed to be fixed on front desk were arranged on customer lobby and use of same
color light bulb was making lights intensity horrible inside the store. As we had just an
hour left to complete the work, the work was rescheduled on April 13 for its final
completion.

Future improvements
To overcome the problems like this in the near future, the supervisor should make
everything clear to the corporation before assigning the task. Even the proper information
provided to the workers could have resulted in completion of the work in allocated time.
Due to the above problem, we had to pay the Mapping design extra revenue for the
™

completion of the work in April 13.

Report Completed by Binod Sharma

Environmental Assessment
Technical Descriptions

I Scream Ice Cream—A FourCows Inc.

IncProduct
FourCows Inc. is a locally rooted dairy company that specializes in producing organic
dairy products. One of the company’s best sellers is I Scream Ice Cream. FourCows
Inc. gets all of their ingredients from individual farms throughout the United States. This
company is planted in the Albuquerque community with the goal of producing organic
dairy products that the whole family can enjoy in a welcoming atmosphere.

Milk and cream are essential ingredients for any ice cream products. FourCows Inc. get
their milk and cream products from Big Sky Dairy based in Las Cruses, New Mexico.
They also get other key ingredients and natural flavors, such as peanut, honey and
lavender, from farms throughout the state.

I Scream Ice Cream comes in a variety of

flavors, from the classics like Vanilla and
Chocolate, to signature flavors such as Peach
Cobbler. FourCows Inc. makes everything on
site. People can come to their store and watch
as their ice cream being made, as well as see
the process for how yogurt, cheese and butter
are made. Your family can come in and see
how things are accomplished from start to finish
while hanging out in the café or walking through
the gardens outside the shop.

All of the I Scream Ice Cream flavors start with a cream base and then are moved to
different stations for flavoring. There is a separate station with equipment that is only
used for gluten free products to prevent cross contamination for people who are allergic
to gluten. You can buy their ice cream products by the scoop, or by the pint to take
home and enjoy later. With the wide variety of flavors and health conscious options,
FourCows Inc. does its best to give everyone a dairy treat that they will be satisfied
with.

FourCows Inc. strives to give an educational experience while meeting all your dairy
market needs by providing a fun café/market atmosphere. Grab your friends and come
see how one of the world’s favorite treats is made. You can watch, shop, hang out and
stroll your way through the FourCows Inc. experience. Aspen Headrick
 YO-Yogurt (FourCows Inc. Frozen Yogurt)
Binod Sharma

FourCow’s Inc. Frozen yogurt (Yo-Yogurt) is one of the healthiest products containing
minimum fat with the same great taste of ice cream. FourCows Inc. is responsible for
production and selling of all its product throughout the US. Big Sky diary facilitates all
TM

the fresh milk required to produce Frozen yogurt. The making of frozen yogurt is quite a
long process followed by pasteurization and fermentation of milk. Our masterful process
delivers the freshly prepared yogurt in the large scale

After production of fresh yogurt, the flavors are added in the adequate amount and are
kept in refrigerator for 2 hours to make it compact. All the flavors are added by
crunching nuts and fresh fruits to make it healthier and tasteful. We have 8 flavors and
50 toppings to make the (Yo-Yogurt) more flavorful. With endless toppings the customer
can enjoy the taste of all flavored yogurt as we charge on weight not on flavor.
 Who Cut The Cheese Limburger Cheese Introduction
James Green

Our Limburger Cheese is an iconic staple of the FourCows Inc. In-house curdling
process. As a member of the FourCows Inc. family, it is very important to know how to
keep the Limburger rolling. Cheese making is an involved process with many busy
hands but very worth it.

Today we will be going over the first steps of preparing a Who Cut The Cheese quality
wheel of Limburger cheese. We here at FourCows Inc. take pride in our specialized
tools which assure a quality product, but may take some getting used to, so don’t be
afraid to ask your coworkers for advice. You shall be learning how to ensure a proper
environment for pasteurization, and creating curds with the proper texture and moisture
that will lead to our final cheese product. Final cheese preparation is made to match
several types of orders, and so is something we’ll be going over at a later date.

The tools you will be getting familiar with today are some of our specialized cheese
making weapons. Cooking pots are water heated, providing an even temperature to the
entire whey, and specially treated glass, allowing customers to see every part of the
action. The cutting board with Limburger specific measurements helps you get the exact
right cut of curds from the whey. It is very important to keep any sealed areas sealed as
quickly as possible for our controlled moisture areas to work, as they are the most
important part of the job.

You will be expected to be able to start a new batch on request for any customer, and
juggle many orders at once, so it’s important to keep yourself familiar with the tools on
hand, and use proper note keeping for where any batch is in the cooking process.

Items required before making a batch of Who Cut the Cheese Brand Limburger Cheese
· Full pan of milk
· Pre-Prepared Penicillin Solution
· Lactic Starter culture
· Who Cut the Cheese cooking pan x 2
· Who Cut the Cheese chopping board
· Sanitized Cheese Mold

1. Heat Milk to 88F

2. Add Penicillin Solution directly
3. Measure out small divisions of Lactic Starter culture
4. Sprinkle and Stir in the culture in order to avoid clumping
5. Let temperature stand for 30 minutes
6. Add rennet and stir in
7. Wait another 45 minutes
8. Slowly cut out curds to avoid disturbing whey
9. Move curds to second cooking pan
10. Seal pan to preserve moisture
11. Heat at 92F for 10 minutes
12. Stir for 20 minutes at the same temperature
13. Move into cheese mold on draining rack
14. Flip Immediately
15. Flip Cheese every hour for the rest of the day

As a Who Cut the Cheese entry level worker, you will also have a responsibility to
prepare replacements for the Penicillin Candidum Solution we use. This solution is
required to sit for at least 16 hours before use, so make sure to replace any that you’ve
used once your cheese has entered the flipping cycle, and put it in the back of the
refrigerator so it’s used last.
Penicillin Solution Requires:
· Penicillin Solution (store bought)
· Water (1/2 cup)
· Sugar (2 tsp) Salt (2 tsp)
· Empty Atomizer
· Mixing basin

1. Heat water to low temperature

2. Stir in salt and sugar until water is clear
3. Add Penicillin Solution
4. Add to Atomizer
5. Move to back of refrigerator
 FourCows Inc. Churn Down for What
FourCows Inc. Churn Down for What butter products are among the finest in the world.
Our name comes from the famous song “Turn Down for What”, because you’d turn
down anything for this butter. We aim to deliver rich, smooth and organic style butter at
a moderate price. It's made of two simple ingredients; Sky Dairy ™ Cream and
Jacobsen Natural Sea Salt because simple is better. The churning process to make our
butter creamy and smooth takes 12 hours, with salt being added along the way. Our
masterful process delivers the fine golden butter used by the world finest chefs.

Our facilities utilize state of the art churners that maintain the perfect temperature and
fluidity. The cooling units are provided by CoolerKings™ this keeps the butter from
warming up or freezing. We ensure quality products from our churners to your burners.

Caution: This product contains milk and may have been processed on equipment
containing nuts or egg products.

Chris Plante
FOURCOWS INC. STOREFRONT AND PRODUCTION
SITE

The purpose for the FourCows Inc. Storefront and Production Site, is to bring various
local and fresh dairy products into one place for consumption and enjoyment. We carry
the four staple dairy products: butter, ice cream, yogurt, and cheese. Everything is
produced in house by our artisan craftsman with the highest quality ingredients.

The FourCows Inc. Storefront and Production Site, is located in Albuquerque, New
Mexico. The site is 40,000 square feet that is segmented into four areas all sharing a
communal area. The four areas are designated to each product we produce and sell. In
the four segments, each segment is further divided in half between retail and
production.

The retail side of each section is where you can see and purchase the product you are
looking for. Attached to the retail section, is the production area. In the production area,
the walls are a thick glass which allows the customers to watch each product being
freshly produced and appreciate the process that creates their favorite dairy product.

1. Yo – Fresh yogurt
2. I Scream – Fresh ice cream
3. Churn Down For What – Fresh butter
4. Who Cut the Cheese? – Fresh cheese

3
1

2 4

Each of our inhouse brands produce the highest quality dairy products. Everything is always
fresh and local. The center of our site is a welcoming area that has family style seating and
entertainment to help you enjoy what you are craving. The communal area allows access to
all the different stores and also allows you to watch the fresh production of each delectable
treat.
Jacobus McClure
FOURCOWS INC. STYLE GUIDE:
This document contains the specifications of the mandated style for the FourCows Inc. brand
and associated documents.

Brand
FourCows Inc. must be written in Comic Sans MS font, it should not be written in bold or
italicized, color Blue-gray, Text 2, Lighter 40%, and incorporated should always be abbreviated
as Inc. The FourCows Inc. name should never be placed in front of a backdrop (for an
advertisement or other medium) that is not within the specified FourCows Inc. color scheme.

FourCows Inc. Approved color scheme:

Blue-gray, Text 2, Lighter 40%

Gold, Accent 4, Darker 25%
Light-gray, Background 2, Darker 75%
Black, Text 1
White, Background 1

Published Documents
Technical documents should always be written in Arial font. Other documents (e.g. menus,
brochures and posters) should be chosen from the following: Arial, Comic Sans MS, or Avenir.
No indentation should be used between paragraphs. Rather, paragraphs should be separated
by line spacing. If a new heading is present after a paragraph, the space between should be
double.