Hello everyone i'm here before you today to discuss my possible future as president of The Sloppy Slurpy Barbeque Stop. I come with a plan to revitalize this company into something great.
First off form utility. The ingredients used to make the products can look very bland before being converted into enjoyable food. My plan is to ensure that every meal served to the public is in tip top shape and appearance that not only surprises the customer but makes them come back for seconds.
Placement of the stores should be convenient so i'm talking local locations which can be something easily accessible to anyone. Locations such as strip malls and independently owned complexes that steer more towards a restaurant style feel. We want these locations
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We have to step up when it comes to keeping customers happy while making sure the competition does not get ahead. anything could happen like price changing or promises of better products. We need to keep up our game with the other guys and i ensure you that they will not win.
Distribution is fairly straightforward. Since we are a family style restaurant the product comes from the kitchen onto the tables of the customers .
Product and service management will be very carefully executed by a team of scientist that i will establish once i'm president. Our lab techs will work relentlessly creating new recipes and improving old ones. We need to establish a system that works involving product creation.
Pricing is very tricky when it comes to the food industry. Prices are always changing especially meat. When we buy our ingredients from other suppliers we need to remember when prices change we prepare for it and take action on our very own prices. I will guarantee that i stay ahead of the price game and that i will adapt to the ever changing market.
Promotion is also very important staying in touch with the customers is key. We should have an effective campaign to establish relation with the customer. We need to come off as family friendly because that is what our restaurants are all
My dad and I go hunting every weekend during deer season which is from mid of Novmber to the first of Janurary.We go sit at 6:00am and we leave at 8:00am,but why we sit we will be wacthing birds and squirrals playing in the place we have corn they will eat it like deer does.We half to sit still were the deer can’t see us in the deer stand.When we go hunting you have to climb up in the deer stand and then sit patiertly to wait for something to come out of the woods.We look three or four different way in the stand.”My dad stated,” theres a deer.We go hunting in Pearson Georgia.When we go hunting we have to be careful because the gun could go off.It could be dangous going hunting by yourself.But if anything happen I can help him.Because we
Summer has come to an end and school back in full swing. One is ready to crush the challenges facing a 5th grader. The last bell for recess sounds. Young boys race outside to enjoy the sun’s warmth. Name calling and horse-playing around immediately begins as they plan their weekend fun. Challenging each other to execute silly acts or daring one another to flirt with the girls across the playground. One yells out if you don’t jump from the top you are a sissy. Then one hears ask Julie out first. Recess is almost over when another one yells out he won’t…he’s a gay sissy. Silence has now blanketed the playground and one could hear a pin drop. Saved by the bell it was time to line up and head back to class. The final bell of the day
The primary marketing objective is to open between 190 to 205 new restaurants by the end of 2015. This will help connect more customers with local farmers providing better quality and tasting food items. By spreading awareness to customers of where their food comes from and how it is prepared, it looks to draw in more customers and increase their profits.
is extremely competitive, labor intense and risky. It is saturated with multiple different types of restaurants many competing in the exact segments. Companies operating in this type of environment seek differentiation strategies in order to set themselves apart from rivals, using various tactics such as pricing, food quality, menu theme, signature menu selections, dinning ambience and atmosphere, service, convenience, loyalty programs, specials, heart-healthy, and location (Thompson, Peteraf, Gamble & Strickland, 2014, p.C-138). Many restaurants can’t keep abreast and don’t survive, making them go out of
An RV is so much more than a vehicle, or shelter. It's something that brings families together. There's something so special about hitting the road in your own RV. No one understands the joy of RV travel as much as we do at the RV Outlet in Daphne, AL. We also know the frustration that comes along with finding out your RV is in need of RV repairs. When it's time to go, no one wants to be stuck having to get their RV fixed. While we can't stop these issues from happening, we can have our skilled RV repair staff get you back up and running as quickly as possible. We know how much you want to get on with your trip, and we do all that we can to help you do that.
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...g process. This risk-taking allowed creative opportunities to flourish and created an environment where innovation can flourish. The prospect for the employees to develop standards, guidelines, and priorities seemed to instill a greater confidence to move forward to create more abilities for solid research and development of quality products. This is a positive example how innovation, such as allowing for experimentation and creativity to develop from the bottom up in an organization can have a great impact on a company. It can be challenging as a manager to trust that all employees are focused and motivated to succeed in a cooperative environment, but the results can also be powerful. It can also be challenging to guide the creative process without attempting to lead, but if employees are motivated to work to their strengths, it can be a win-win situation for all.
The Santa Fe Grill is a relatively new Mexican restaurant that was started by two former business students from the University of Nebraska, Lincoln. The idea sparked after the two roommates who were both interested in pursuing entrepreneurial interests decided that a Mexican restaurant in their city would be highly successful. While taking an entrepreneur class at the University, the plan for the business began coming together. Their main focus was to create a restaurant that would feature the freshest ingredients, as well as a lively atmosphere, cutting edge advertising and marketing, plus exceptional service for customers. (Research Methods, Pg. 19) By doing so, the students hoped that they could fulfill their dreams of ownership.
...ur customers and employees happy, profits and growth will follow. In addition, Enterprise should always be aware of the tough competition that is out there and fight against it with innovative ideas and outstanding customer service. As Andy Taylor said, “We own the high ground in this business, and we aren’t going to give it up.”
In 1954, Roy Kroc, milkshake machine salesman, visited a restaurant in San Bernardino that run by two brothers, Dick and Mac McDonald. The restaurant offered very limited menu but operated with great efficiency, focusing on quality and speed (Our History, 2016). He was so impressed by their operation that he seized the opportunity to become their agent. In 1955,
The end goal of this proposal is to come up with a food truck that will be located in Harrisonburg. A demographic will be targeted and marketed to. The food truck will not be tied down to one spot but will, move around the Harrisonburg area, based on the ever evolving market. The food truck will come up with a specialized menu with a limited variety, but focus on quality. Many people do not like the monotony of everyday food choices, and often look for new places. The food truck will try innovative choices that break away from the monotony of everyday choices. It will be the goal to offer a niche food choices that are unique and can be made quickly and affordable. Not only will the niche food be offered but along with drinks and sides that complement the main food offered.
A fast food restaurant will have to have a good pricing strategy in order to ensure that competition does not push the firm out of business. This will ensure the restaurant remains competitive. For effective management of cash inflows, the management will require to create an environment whereby each item has been priced conspicuously and reflecting the cost of bringing the same to the table as well as the profit margins targeted by the restaurant (Mark 1998).
An evaluation of the restaurant’s strengths, weaknesses, opportunities and threats served as the foundation for this marketing plan. The plan focuses on the restaurants marketing strategy, suggesting ways in which it can build on new customer relationships, and development of new food products and targeted to specific customer groups.
We present best quality of food to the regulars customers with best presentation and excellent way of service.