Pink and Dude Chefs

1. Ongoing Evaluation
Evaluation
The first method we used to adjust the program included working with the client to help them
create a website and Facebook page, since sharing a website with Cal Poly’s STRIDE program
was hard to navigate and made the program seem as if it were combined with STRIDE,
when it stands on its own. We also created a mock Facebook page due to the lack of social
media. Social media is a quick way to spread the word about this program, and starting with
Facebook was the smartest option, since it appeals mainly to our target demographic. Lack
of social media and no personal website was not working, and we used this method to improve
this problem, and point our clients in the right direction. We originally planned to help
them create a website, and go through the process with them, but our plan changed due to
other needs that would be more beneficial for the client.
They had little networking and not a lot of knowledge on how to successfully pitch their program.
They also did not have any feedback, therefore were unable to figure out how to improve
the program. They had established relationships with a few local schools and even the
Boys & Girls Club of Santa Maria at some point in time, but did not maintain the connection.
We worked to re-establish the connection by sending out a survey to students and staff who
have previously/or currently been apart of the program, and then analyzing the results. We
spoke to a coordinator at the Boys & Girls Club and developed a plan in order to satisfy the
needs of our client and target audiences, in order to create a successful pitch. This was not
part of our original plan, and it turned out to be more helpful. The plan changed and evolved
into what was mentioned above, due to being connected with Jeremy Deming at the Boys &
Girls Club of Santa Maria.
2. Summative Evaluation
The campaign has been slow and ongoing, but overall, our methods that we used for Pink
and Dude Chefs have been successful. For now, the short-term benefits include receiving
feedback from local schools that are currently using the program, and being in contact with
Jeremy Deming, the Executive Director at the Boys & Girls Club in Santa Maria. It has been
extremely helpful and beneficial to be in contact with Mr. Deming. He is a great contact to
have, and he has connections within the Boys & Girls Club that have already helped this
program build a contact list.
He helped us create and send out a survey, which will give us the feedback that is essential
to improving this program. Feedback is extremely important, and Pink and Dude Chefs
never had any in the past, so we think this will also be a long-term benefit for the program.
The next step is to be in contact with the Director of Healthy Lifestyles at the National Headquarters,
which will be very beneficial in the long run. We have his contact information and
23