This was one of the presentation that i gave up in team with one of my friends, Vijay Dholakiya at a National Level Event MX Square at Kum. M H Gardi College Rajkot. It was Basically a company defined problem given up by Yellow Chillies which we tried to evaluate and solve.
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Final presentation
1.
2. STRENGTH
Large labor pool
Easy to adapt to
changing
environment
Endless customers
WEAKNESSES
Intense
competitions
Low profit margins
OPPORTUNITIES
Gain customers
loyalty
Expand
services/products
Expand to new
locations
THREATS
Government
regulations
Changing trends
Bad economy
SWOT OF
RESTAURANT
BUSINESS
5. PRODUCT/SERVICES
The products of services are intangible as
well as perishable, heterogeneous and that
cannot be owned.
So it has to be designed with care.
No compromise in quality.
Hygienic food.
Indian food in redefined manner.
6. PRICE
The prices set are in relevance to the food
quality.
The only suggestion is that instead of
writing the price in words they should
write in numbers in the menu so that there
is a conveniency on the part of customers.
7. PLACE
Proper location is very important to bring
more customers.
Competitors
Out of the city area
2nd floor
8. PROMOTION
Services are something that can easily be
duplicated
Promotions are critical but necessary to
survive
Only a few know about the TYC
Online publicity, up gradation of the
website
Hoardings, local newspapers.
9. PEOPLE
Staff represents our organization.
Staff are the only people with whom the
customers come into Interaction in
services.
Training and retaining them is very
important.
10. Retention of The Staff
Give them Free Environment
Performance Appraisal
Motivation by Appreciation
11. PROCESS
The way we deliver the service to the
customers.
This may even include managing the time
of waiting after the order is placed.
The more time consumed by a restaurant,
the more fresh food it provides.
12. PHYSICAL EVIDENCE
Physical environment.
People prefer a restaurant that has nice
music, ambient lighting, good seating
arrangements and good service.
To make it more attractive we can put
Aquarium, fountains, etc.
14. “FEEL THE FOOD WITH
SANJEEV KAPOOR”
The key marketing initiative.
Open Cooking competition.
Meeting with Sanjeev Kapoor.
Mouth to mouth publicity.
Dish by Sanjeev Kapoor.
15. COSTS
Particulars Amount
Party Plot 70,000 to 85,000
Decoration & arrangements 25,000*
Accommodation 15,000
Participants snacks 155 per head
16. How To make TYC the most
desired destination
Kathiyawadi food in Sanjeev Kapoor style
By making some changes in the
infrastructure
By providing some entertainment facilities
Customer Relationship Management
Creating awareness about TYC
17. Retaining The Customers
Creating loyal customers is at the heart of
every business.
Acquisition of customers can cost five times
more than retaining current customers.
Retention brings more customers.
19. Importance Of Food
Adding taglines like:
“NO COMPROMISE WITH THE
QUALITY”
“QUALITY IS NOT AN ACT; IT’S A
HABIT”
“WE EXCEL IN QUALITY”
Creating Home-like environment