We also ask our respondents if how do they want their waffle to be served. 73 of them wants it as dine-in and 79 of them wants it to be take out. This let us know our location if we need more tables and chairs and for the take outs what kind of paper bags we need to satisfy our customer in our packaging.
We also ask in our survey what kind of packaging do they prefer for the waffles. 32 of them said they want a paper cup, 91 of them said they want a paper box, 14 of them said they want a paper plate and 15 of them said they want others and we ask them for suggestions and they said a paper cone, paper bag, clear plastic box, paper wrap or sleeve, a unique packaging, plate, big paper cones and the other one answered a link and when we
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In appearance 49 of them rate it as 5, 52 of them rate it as 4, 32 of them rate it as 3, 11 of them rate it as 2 and 8 of them rate it as 1. While in the taste, 107 of them rate it as 5, 11 of them rate it as 4, 23 of them rate it as 3, 4 of them rate it as 3 and 7 of them rate it as 1. And in smell, 56 of them rate it as 5, 107 of them rate it as 4, 40 of them rate it as 3, 19 of them rate it as 2 and 3 of them rate it as 1. We can see here that the first and most important to thecustomers are the taste, second is the smell and the last is the …show more content…
• Adults will not thinking of the price, they will order all the food they want.
• But the price is worth it for the food • There location are near the schools and their target market should be the students but the students can’t afford the price so it will be a big impact with your sales because student that can’t afford will not eat in their restaurant
PLACE • Daptian, V. Conception • Near the school they could target the teachers or the employees working in the university • Their location is in not that showy, it’s like a hiding spot and he his location have many different and affordable foods.
PROMOTION • They have credit card payments
• They have facebook page for the reviews • The students with credit cards can pay for their meal.
• They have promos • They don’t have their own website, customers will not see their
They have promotional activities to increase how many people come to the restaurant and how many people will come again
When different kinds of menu for lunch and dinner are included, there is an opportunity for attraction of more clients in the new outlet
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
The basic premise of this southern restaurant, devoted to “pancake’s crispier cousin,” was simple southern cooking and keeping overhead low (Hoovers, 2005). The restaurant chain embodies the spirit and culture of the1950s from the simple cash only payment policies down to the jukebox full of old time favorites found within every restaurant. The chain has altered its decorum and menu offerings minimally since it first opened in 1955. Waffle House has gained its fame for being open twenty-four hours a day and three hundred sixty- five days a year, regardless of bad weather or national holidays.
Fast-food franchises are an important part of many high schools income. This money, provided by the students, goes towards extra academics, sports, even art and music programs. When high schools could just as easily serve the same portions of regular school cafeteria food, and make the same amount of revenue by charging the same price.
The restaurant is unable to successfully market itself since competitors like Alice Fazooli’s and Terroni, both competitors have multiple locations with more seating capacity and also has a established brand awareness of their restaurants. Unlike the competitors, Tutti Matti offers one location serving in downtown Toronto (King and Spadina), good location with busy traffic, however despite the amount of customer traffic in downtown Toronto, the restaurant serves 70 seats only. Moreover, Tutti Matti does not offer lunch Saturdays and is not open on Sundays unlike competitors. Business is not consistent like competitors instead it is slower in the summer season along with Mondays and Tuesdays. Furthermore, like abovementioned, Tutti Matti has 2 price strategies - $15 lunch price-fixe or the menu ranges from $6.25 – 28.95, where the average dinner cost is $50 plus tip and tax. The restaurant does not use any middlemen and Solomon saves about $15, 000 from expenses by purchasing ingredients herself. Hence, for the first six months the business did well with a sales $210 000 and 30% of the sales was the cost of food expense. Thus, profit margin first six months is $165 900. The fixed cost of the business adds up to $130 616 which leaves a total profit contribution of $35 284 from operating the six months. In order to build brand awareness and increase customer base, Solomon is willing to
Taste is subjective, and smell can greatly impact how we might perceive a flavor. Taste is “ephemeral, shaped by trends and fads,” and is more so nose-based than it is actual flavor. Since it’s difficult for people to “gauge quality by flavor,” they tend to judge and purchase wines and other items based on price, which is more often than not the worst way to purchase anything (page 29). Wineries that price their wines at $500 have the same problem as wineries that sell wine for $10. “You can’t make the statement that if it’s low-cost it’s not well made,” a common mistake made by consumers (page 30).
Customers buy when they feel it is necessary giving them the upper hand on the industry. Bargaining power of suppliers: In the quick- service restaurant, the suppliers vary. They really do not rely distributors as large restaurants do. Threat of new substitutes: The restaurant industry is segmented into many parts: full service restaurants ($120 billion); quick- service restaurants ($110 billion); away-from-home managed institutions, examples: food services for schools and hospitals ($21 billion); and other food industries ($106 billion). (Marshall Jones, 1999). Rivalry among competi...
Since our primary target customers are the university students and the local residents, hence, the price of the meal must be cheap and affordable. There are 2 different groups of target customers where different levels of people have different income. Thus, we take the student’s monthly allowance into the consideration and come out with a promotion plan for the students. When the students show their matrix card, they will get a 15% discount for the bill.
Seniors usually gather in the mornings and leave at 11 am before the noon rush so that’ll give an opportunity to set up special nights during after-school hours’ design to encourage children and parents to visit the restaurant. She can offer discounted meals and children activities to keep the children involved and parents interested. This strategy will bring entire families to gather and certainly increase revenue overall.
Flavor is based on a combination of factors. These factors include taste, smell, texture, and temperature. The following experiment’s main focus is the flavor of food based on the combination of smell and taste. Have you ever pinched your nose while eating and noticed that you can’t taste your food? In this report you will learn how the nose and tongue work together to create flavor. Your sense of smell and sense of taste are very important when deciding the flavor of food.The tongue and nose influence each other more than you may think.
This essay discusses the validity of Oleogustus as a sixth official sense of taste, aside from the original five: salty, sweet, bitter, sour, umami. The discussion covers the definition and how it works, proving its validity as a sense of taste.
Introduction This essay will provide insight into parts of the Marketing Plan for Galaxy Restaurant by offering information through market segmentation and target market analysis. I will identify the four criteria useful in market segmenting and apply them to the restraunt while explaining how target marketing is more clearly defined once a segmentation of the population has been conducted. Next I will include a competitive and industry analysis introducing the top four competitors as well as conducting a industry analysis to ensure the health of the restraunt industry locally currently and looking forward. Finally, I will provide a SWOT Analysis for the Galaxy Restraunt in order to understand the strengths, weaknesses, opportunities, and
Competition Among Fast Food Chains MARKETING INFORMATION NEEDED FOR THE FAST FOOD INDUSTRY. To begin with, for the fast food industry around the world, the leading fast food chains marketing information is wrapped around convenience location, changing preferences, quality of food, pricing of fast food, potential customers, age of the customers, menu selection and diversification and last of all superior service. From a marketing perspective, location for the fast food service to the potential customers is most important, according to Maritz Marketing Research. A recent study showed the location has to be convenient. The analysis said that adults under the age of 65 prefer a convenient location for their fast food.