a fresh market <ul><ul><ul><ul><ul><li>a fresh market = a fresh choice </li></ul></ul></ul></ul></ul><ul><li>One that begi...
a fresh market <ul><li>Let our customers experience the BEST </li></ul><ul><li>By knowing what our  customer wants BEST  i...
a fresh market <ul><li>How do we create the BEST experience… </li></ul><ul><li>… .by offering a different experience </li>...
a fresh market <ul><li>Taste the difference </li></ul><ul><li>the most expensive doesn’t always mean the best! By knowing ...
a fresh market
A fresh market <ul><li>The Mid-level Customer </li></ul><ul><li>Our product base must always reflect their flexibility, so...
a fresh market <ul><li>Catering and Deli </li></ul><ul><li>By having our own chefs create fresh & lite entrees, innovative...
A fresh market <ul><li>Control the waste….and you control the profit </li></ul><ul><li>By rotating our produce, meats, and...
a fresh market How do we make the experience happen... Sweet, Sour, Savory, Salty and SCENT Every tasting regardless of th...
a fresh market <ul><li>Financial Goals: Per Weekly Average </li></ul><ul><ul><ul><ul><ul><li>%  of Sales   $ </li></ul></u...
a fresh market 11pm-7 11pm-7 11pm-7 11pm-7 11pm-7 Off 11pm-7 Prep Cook 11pm-7 11pm-7 11pm-7 11pm-7 Off 11pm-7 11pm-7 Prep ...
a  fresh  market
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Freshmarket

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Market Conception

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Freshmarket

  1. 1. a fresh market <ul><ul><ul><ul><ul><li>a fresh market = a fresh choice </li></ul></ul></ul></ul></ul><ul><li>One that begins with the local farmer and ends with our customers </li></ul><ul><li>As a fresh market grows and evolves into the Premier Gourmet Food establishment in the Pines and on Fire Island, shopping needs to be more than just a necessity it needs to be an experience…. </li></ul>
  2. 2. a fresh market <ul><li>Let our customers experience the BEST </li></ul><ul><li>By knowing what our customer wants BEST inside our store, we can go out to the open market and buy local, buy green and buy the freshest produce, meats and fish for our Fire Island Community. </li></ul><ul><li>From time to time, we may be limited by seasonal constraints, but by developing our standard of the BEST, we will be able to source out only the finest suppliers. </li></ul><ul><li>Our employees must have the most comprehensive and BEST knowledge of our products, who our BEST suppliers are, and learn how share this with our BEST customers. </li></ul>
  3. 3. a fresh market <ul><li>How do we create the BEST experience… </li></ul><ul><li>… .by offering a different experience </li></ul><ul><li>A fresh tasting- prepared foods by our chefs, by using the freshest and local ingredients, so we can stimulate their taste buds Every weekend. </li></ul><ul><li>Dinner on the Run - Let our pre-made entrees and sides selections take the guess work of dinner. With our easy 1, 2,3 dinner combinations, our customers no longer have to think about preparing the perfect meal, they just need speak with us. </li></ul><ul><li>Grab and Go - Whether it is a simple pre-made sandwich,marinated meat, or prepared entrée from the deli counter. Our Customers who “wait” to the last minute, need not worry anymore. </li></ul><ul><li>Delivery on the Hour - Every hour on the hour, our delivery team leaves the store. This allows our customers to know exactly when their products will be arriving, and gives them the freedom to enjoy our other facilities without worry or stress. </li></ul>
  4. 4. a fresh market <ul><li>Taste the difference </li></ul><ul><li>the most expensive doesn’t always mean the best! By knowing how our meat and poultry are raised we can ensure a good product is being sold </li></ul><ul><li>By building a relationship with our farmers, we will know the nutritional diversity of our products the same way they will know the biodiversity of their soil. </li></ul><ul><li>As we take the time to source out food suppliers, we in return will be sharing this with our customers, not only in a fresh market, but our restaurants as well. </li></ul>
  5. 5. a fresh market
  6. 6. A fresh market <ul><li>The Mid-level Customer </li></ul><ul><li>Our product base must always reflect their flexibility, sophistication and desire to purchase premium consumption products. </li></ul><ul><li>We must always remember </li></ul><ul><li>PRICE </li></ul><ul><li>CONVENIENCE </li></ul><ul><li>BRAND </li></ul><ul><li>We will always strive to create the “BEST “of this category and build their trust in us </li></ul><ul><li>Our goal is the BEST experience </li></ul><ul><li>By keeping a clean store, clean shelf lines. </li></ul><ul><li>work with scents & scences </li></ul><ul><li>Convey and cultivate premium </li></ul><ul><li>Create food Theatre with our tastings. </li></ul><ul><li>Know our trends, in all food categories. </li></ul><ul><li>Let our signage be constantly evolving into the informative and a suggestive </li></ul><ul><li>Evolve </li></ul>
  7. 7. a fresh market <ul><li>Catering and Deli </li></ul><ul><li>By having our own chefs create fresh & lite entrees, innovative sides and classic summer favorites our deli will be known across the Island. By constantly changing our menu selection our customer will continually return in search of the dish, that creates a memory, that has made an experience. </li></ul><ul><li>By carefully executing a well thought out menu that reflects the seasonal supplies of our local farmers, our catering department can offer the best hors d’oeuvres, sides, and entrees, that our customers will be proud to offer their guests. </li></ul>
  8. 8. A fresh market <ul><li>Control the waste….and you control the profit </li></ul><ul><li>By rotating our produce, meats, and dairy product through the store and to our restaurants we can control our ordering, eliminate waste, and increase our profits. </li></ul><ul><li>By starting our own packing we can take it a step further. Our breads can become croutons, our, bruised fruit can be recut and packaged in to a salad. </li></ul><ul><li>Our meats can be incorporated into cooked deli items, or specials in our restaurants. </li></ul><ul><li>Our kitchens now become operational 24 hours a day, maximizing their potential operational profitability. </li></ul>
  9. 9. a fresh market How do we make the experience happen... Sweet, Sour, Savory, Salty and SCENT Every tasting regardless of the time of day MUST cover three taste buds The experience begins before the customer walks in the door. It starts in the harbor every Saturday and Sunday morning. Every weekend beginning at 10am our tasting begins. With a sample of our freshest fruits, a hot breakfast item, and a beverage. At noon our breakfast ends and the shift will now focus on lunch, snacks and dinner. By having a live chef grill in front of the store , so people can ask questions, smell the food and watch it being cooked. Something new … . A fresh choice.
  10. 10. a fresh market <ul><li>Financial Goals: Per Weekly Average </li></ul><ul><ul><ul><ul><ul><li>% of Sales $ </li></ul></ul></ul></ul></ul><ul><li>Sales 60,000.00 </li></ul><ul><li>C.O.G.S 34% 21,000.00 </li></ul><ul><li>Opr Exp 29% 17,400.00 </li></ul><ul><li>Labor Cost 17% 10,416.05 </li></ul><ul><li>Profit 19% 11,400.00 </li></ul><ul><li>Breakdown: COGS - all items sold for an overall cost average of 34%, Opr Exp, include all utilities, rent/leases, maintenance, insurance. Labor cost is directly related to the schedule based on calculated needs of the store. </li></ul>
  11. 11. a fresh market 11pm-7 11pm-7 11pm-7 11pm-7 11pm-7 Off 11pm-7 Prep Cook 11pm-7 11pm-7 11pm-7 11pm-7 Off 11pm-7 11pm-7 Prep Cook 9-6 9-6 10-6 10-6 Off 10-6 10-6 Flowershop 7-4 7-4 7-4 7-4 7-4 Off 7-4 Stk/Del 7-4 7-4 7-4 7-4 Off 7-4 7-4 Stk/Receive 8-2 8-2 sampler 2-9 2-10 4-11 2-10 Off 12-8 Off Cashier 2-9 2-10 4-11 12-8 12-8 Off Off Cashier 8-4 8-4 12-8 8-4 8-4 Off Off Cashier 8-4 8-4 8-4 Off Off 8-4 8-4 Cashier 2-11 2-11 2-11 2-11 Off Off 1-9 Cashier 7-4 7-4 7-4 7-4 Off 7-4 0ff Meat 4-11 4-11 4-12 4-12 7-4 Off Off Meat Off Off Off 10-6 10-6 10-6 10-6 Deli/Meat 3-11 4-11 4-12 4-12 2-10 Off Off Deli 7-4 7-4 7-4 7-4 7-4 Off Off Deli 9-6 9-6 2-10 Off Off 2-10 2-10 Deli 7-4 7-4 7-4 Off Off 7-4 7-4 Deli 9-5 9-8 11-9 10-6 Off Off 7-4 Butcher Sunday Saturday Friday Thursday Wednesday Tuesday Monday Position
  12. 12. a fresh market

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