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Retail Management A Strategic Approach
Monopolistic competition in the retail industry
Retail Management A Strategic Approach
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Study Foods is a new retail company that will provide niche marketed goods comprising of a variety of specific study foods that is easy to access, in demand, and competitively priced. Study Foods will be an unincorporated partnership with a strategic goal of expanding and introducing a larger range of products and also expanding into an incorporated public business.
Study Foods will provide a wide array of competitively priced nutritional snack packs for the target market consisting of people aged 18-25. We are fully aware of the vast amount of retailers which sell similar products and we have specific plans to be the leader in the market. Our intent is to provide the community with unique nutritional study snack packs that they would feel comfortable upon purchasing. This will be specifically achieved through the broad use of creative and environmentally friendly packaging.
The business will be financed with a budget of $15,000, therefore limiting the business to achieve short-term goals as an ultimate priority to determine success or failure within the retail industry.
Although there may be certain food retail stores surrounding Study Food’s operations, we have an aim to tackle the market with efficient, competitively priced and effective study snack packs. As an opening business, we understand the need for what our target market want the most, which is cheap and quick snacks to get them through the day. Our main strategy to achieve market penetration will consist of:
• Grand opening sale and free snack samples to make ‘Study Foods’ known to the market
• Special events such as celebrations and contests – These special events will give ‘Study Foods’ powerful vehicles to promote our image, products and to generate good...
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...ponent of any business.
Creating value is an integral part of Study Foods overall business strategy, because value develops a positive relationship between the product and customers. Robert S. Kaplan and Norton say "Strategy is based on a differentiated customer value proposition. Satisfying customers is the source of sustainable value creation."
Creating a strong value proposition is based on the continual review and analysis of weighting up the benefits, cost and value Study Foods can provide to the target market group, in the form of highlighting the benefits of the product far outweigh the costs that will create a sustainable value proposition. Consumers will atomically consider the economic problem of value = Benefits – Costs, so in order for value to be developed benefits have to far outweigh the economic cost of the product.
...College students are the next generation of food consumers just starting to purchase and prepare their own food, setting purchasing habits that will follow them into their lives as they start their own careers. These habits will shape what food is in demand, and therefore what food is produced. Not only do college students hold financial power over the future economy, but they must make the decision of whether to become the next unhealthy generation, that will also indoctrinate their children to accept the level of food quality that is currently labeled as junk food as a standard level quality of food.
In the documentary, Food Inc., we get an inside look at the secrets and horrors of the food industry. The director, Robert Kenner, argues that most Americans have no idea where their food comes from or what happens to it before they put it in their bodies. To him, this is a major issue and a great danger to society as a whole. One of the conclusions of this documentary is that we should not blindly trust the food companies, and we should ultimately be more concerned with what we are eating and feeding to our children. Through his investigations, he hopes to lift the veil from the hidden world of food.
...umers, thus gaining new consumer, and building value. Educating the consumers to appreciate what Academia products offer will lead to future profits and long-term gains. A strategy of stressing Italian fundamentals will help differentiate Academia from its competitors, and at the same time increasing their target market. Italian food is continually becoming more popular around the world, and Academia’s potential to expand will increase by protecting their brand loyalty. Academia should continue to participate in culinary events such as the annual Aspen Food and Wine Festival to promote publicity. Academia should also look to advertise in broader food magazines, such as Zagat. Cookbooks would be another way to reach more consumers. With high quality products, these strategy maneuvers will help management reinforce core competencies and stay ahead of competition.
Whole Foods was founded by John Mackey in 1980 and since then, it has evolved into the world’s largest retail chain of natural and organic food supermarkets. It was an instant success because of an ability to carry far more organic and natural items than any rival, and its rapid growth is primarily due to being dedicated quality standards and core values. It was reflected in the company’s mission to “promote the vitality and well-being of all individuals by supplying the highest quality, most wholesome foods available.” Alongside with its mission, Mackey created five core values for the company. First, “sell the highest quality natural and organic products available.” Second, “satisfy and delight customers” as customers were declared the company’s
of Philip Morris, said “People could point to these things and say, ‘They’ve got too much sugar, they’ve got too much salt […] well, that’s what the consumer wants, and we’re not putting a gun to their head to eat it. That’s what they want.” (Moss 267) However, consumers are being unconsciously forced to fund food industries that produce junk food. Companies devote much of their time and effort into manipulating us to purchase their products. For instance, Kraft’s first Lunchables campaign aimed for an audience of mothers who had far too much to do to make time to put together their own lunch for their kids. Then, they steered their advertisements to target an even more vulnerable pool of people; kids. This reeled in even more consumers because it allowed kids to be in control of what they wanted to eat, as Bob Eckert, the C.E.O. of Kraft in 1999, said, “Lunchables aren’t about lunch. It’s about kids being able to put together what they want to eat, anytime, anywhere” (Moss 268). While parents are innocently purchasing Lunchables to save time or to satisfy the wishes of their children, companies are formulating more deceiving marketing plans, further studying the psychology of customers, and conducting an excessive quantity of charts and graphs to produce a new and addictive
..., John E., Strickland, A.J. Thompson, Arthur “Whole Foods Market In 2006: Mission, Core Values, and Strategy”, Crafting & Executing Strategy 15th Ed., McGraw-Hill Irwin, 2007
Food has been used as a tool by many cultures as movements to help with their culture become recognized, to identify their way of being, and to show their class and status. By exploring different author’s articles, and movie clips this will be visible. Food has created many cultures to explore these outlets and in return has had a positive impact on their culture.
In relation to the modern world of food, in terms of ways in which people or families have grown accustomed to this in turn affects the ways in which students and teenagers eat. In Jonathan Safran Foer’s article, “The American Table and The Global Table,” he expresses that people consume so mindlessly and ignorantly that as a nation, we are giving the government opportunities to manipulate the ways in which food is perceived. Foer argues that “today, to eat like everyone else is to add another straw to the camel’s back” (Foer 971). This is significant in that it highlights the role that consumers play in the food industry. Put bluntly, the more mindless demands that are made, the worse the situation becomes. Students and adolescents, ambitious and goal-driven, often claim that it is important to stop such unawareness, but the irony lies in the fact that we might be just as unaware. The more we demand, the more the government complies and essentially, people are “sending checks to the absolute worst abusers” (Foer 968). As administrators in the cafeteria, where finances are limited, and time is constrained on a daily basis, I believe it is so important that your team continues to implement quick, but sustainable food choices. In a sense, it is purely the matter of the ways of how easily students can be conditioned into choosing the right foods and by continuing to maintain these healthy options students will be able to avoid the growing epidemic, obesity. Michael Pollan claims that “daily, our eating turns nature into culture, transforming the body of the world into our bodies and minds,” and what can be drawn from this is that people are affected by habits and if students are habitually surrounded by these healthier food choices, the result will be most significant and beneficial in the end (Pollan 10). While I am not saying that by implementing a
Parker, Betty. "FOOD FOR HEALTH: The Use of Nutrient Content, Health, and Structure/Function Claims in Food Advertisements." Journal of Advertising 32.3 (2003): 47-55. Proquest. Web. 3 Mar. 2010.
Moreover, the controversy over cafeteria food is whether or not it is healthy for all students from elementary schools to colleges. Numerous factors lead to unhealthy eating in schools and on campuses. Sometimes options with better nutrition are offered, but when there are, they tend to be less appealing than the unhealthy foods which turns to obesity. Many schools are undergoing budget cuts and changes, and healthy food tends to take a back burner when deciding where the limited amounts of money should go (Gupta). Unfortunately, when schools do have healthy ingredients, the food is usually prep...
Naumann, E. (1995). Creating Customer value: The Path to Sustainable Competitive Advantage. Cincinatti: Thomson Executive Press.
fifty years (Rubin 430). Leading voices in the food industry have had different views on the
Explain how the company’s value-chain activities can be better linked to create value for the company.
According to Flemming and Samuelson (2008), food science is still relatively new and growing discipline brought about mainly as response to the social changes taking place in North America and other parts of developed world. Originally the food industry only provided primary product for final preparation in the home finds itself responding to market demands for more refined sophisticated and convenient products (McGill, 2011).
Customer Value is important to my company. My Company knows who purchase their goods and services and why these consumers view our offerings as having the highest value to them.