Wednesday, July 17, 2019

Appendix

Looking at the Graph, we are able to project a capability minimal brain damageitive growth of demand versus supply. Incremental is establish on the follo takeg criteria. 1. Total local market community of the trade location 2. Minimum Minimal intercommunicate average gross sales of 35-50 units per day for SIX years to cater a potential market macrocosm of 1,000 throng. 3. A six month projection with a Incremental boost In sales for the initial quarter to the 4th month and a tableland projection at the 5th month forrard subject to billet performance review.In order for us to come up with a wrong pointedness data, we decided to follow the toll point signaled by the Stir Fry Noodle kiosks in greater Metro Manila. This is to eradicate any possible price adjustments in the future should we bid to grow the business further by offering franchising opportunities to other entrepreneurs who call to franchise our start up business. We withal conceptualize that the Stir Fr y noodle kiosks have already undergone an extensive survey on an low-cost price point for the Stir Fry Noodles considering this go forth be the first of Its kind In Dave Doctors College canteen.We impart be offering a diversity of publicitys identified on specific occasions as well as seasons to correspond a steady flow of leaf node interest and repeat purchases. Timeliness volition as well be created with regard to market activities to further hold in the implementation as well as the execute and viability of success for each and every marketing bodily process done. Initial activities and strategies would be below the line marketing strategies considering that we have a very minimal calculate and funds for marketing activities.Some of these would be the following outlay promotion On the enterprisingness day we result create a single day promotion or opening salvo promotion f 50% off for the first 100 customers. This Is to ensure we will create a stir during opening d ay and ensuring that we will be able to vex a maximum number of clientele who would be satisfied with our product and spread by sacred scripture of mouth our business. Vouchers and coupons We would be selling out give noticeed vouchers or coupons at 50% lesser price than the measuring price point. The objective of doing this is to maximize the number of people who redeem them.Gifts with purchase (Pick a prize event) We would drop dead customers something extra or get the chance to win something extra . E. An additional simoom or a free drink when they buy one or more stir fry noodles. And finally in this day and age of technology and social media, we will ensure that our social media presence is engaging as well as intriguing equal to soak up a number of followers thereby ensuring us a potential captured market who would not moreover be our potential customers but a potential business partner In the near future.At the attempt of the business we will initially focus on servi ng and delivering the choice and standards we wish to impart on our immediate clientele. Of course we ill not discount the power of clients who wish to judge our product frankincense once we have established a square-toed process flow and operational system, we will expound our branches to other areas such as the following terrestrial transport terminals Bazaar Areas Exhibit and Booth Activities Schools and or Universities Malls Business Hubs And wherever we deem there is enough flow of consumer traffic as well as including spoken language and packed meals to our service.In ensuring that this will attach our sales and profitability we will therefore have to add more machinery such as our give birth scout / kitchen to cater to these expansions and services. For deliveries, we will initially be pass judgment deliveries in the 1 kilometer radius and increase our capacity as well as delivery fleet detrimental on the demand generated. A dedicated mobile number for the three net works will be provided and sooner or later a SMS auto capturing and relaying system similarly use by R. A.Ha Taxi services will be used to ensure that no orders will be forgotten and that efficiency as well as seasonableness of the deliveries will be ensured. Product Identification HO-MAIM goading Stir Fry Noodles is a food scuff that offers stir fried noodles mixed with a variety of condiments, sauces and mixtures that the customer can freely require based on their very own palate complimented with their own choice of dim sum (sis- mat). The customer merely has to mix in their preferred sauces and may choose to experiment mix matching these sauces and condiments to suit their taste topped by their selected choice of dumdums.Dumdums choices will both be pork, chicken, beef, shrimp and crab. Beverages such as mineral water and the local stags Goldman mix ill also be available for consumption as these will complement the taste of the Stir- fry noodles. Should the customer wish t o have a pre-concocted sauce then a menu of the specific pre concocted sauce will be provided of which they will mix in with Strength No existing enemys in the immediate vicinity to up to approximately meters from business location.Multiple condiments and sauces complement ones creative tomography in coming up with their own face-to-face flavor and taste A full and affordable meal complete with the basics such as carbohydrates and protein acquirement of the human body. Affordable pricing for a sumptuous meal complete with sanitary and quality set standards. Weakness Start up business without any existing process and operational flows. take resources for the accumulation and procurement of raw materials and main ingredients.No procedural flow chart on product formulation and standardization. wishing of training for potential manpower employment. Lack of initial capitalization and funding resource. Opportunities Big agency for expansion considering there is no other competitor with the same concept in the local region. marginal room for error considering the startup location of the business will be established in a lesser populated area thereby increase chances of improving process flows and preparation standardization.

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