Stephen Waite and Eric Shilling plan to open a new family-oriented restaurant and entertainment complex that will include miniature golf, ice skating, and performers to attract families and buck the trend of locating chains near other chains. Their restaurant will aim to stand out from national chains by focusing on locally-inspired dishes and providing higher quality food and experiences for consumers who are tiring of the same themes at other restaurants. While family dining is not new, Waite and Shilling believe their combination of food and entertainment could launch a new trend in theme restaurants if their concept proves successful.
The purpose of this presentation is to create a new brand of Vietnamese fastfood restaurant from the beginning till the end including market research, gap identification, positioning and communication strategy.
The purpose of this presentation is to create a new brand of Vietnamese fastfood restaurant from the beginning till the end including market research, gap identification, positioning and communication strategy.
Dolce, a made up restaurant used for our presentation and influenced by Dolce, Italy.
In 2009, Vito Cataffo attempted to launch a restaurant in Italy serving British cuisine. His efforts were documented in a Channel 4 TV show named Dolce Vito - Dream Restaurant. The series follows Cataffo as he finds a failing Italian restaurant, rescues and renovates it, and then sets about transforming it into a British restaurant.[6] It also shows Cataldo meeting various producers of high-end British ingredients, and testing these products on the Italian public. Dolce Vito began to air in August 2009, and continued through to September.
Accessory Design for a Restaurant with 'Interactive' ThemeVaibhav Bakhshi
I did this project as an Academic Exercise at Industrial Design Center, IIT Bombay.
This is a presentation of the Semester Project dealing with the design of Interactive Accessories for a hypothetical chain of Indian Restaurants and supports Indian cuisine.
Filipino context of restaurant design.
Architectural Interiors
Report by: SR
DLS-College of St. Benilde
School of Architecture
3rd Term S.Y. 2015-16
May 2016
Dolce, a made up restaurant used for our presentation and influenced by Dolce, Italy.
In 2009, Vito Cataffo attempted to launch a restaurant in Italy serving British cuisine. His efforts were documented in a Channel 4 TV show named Dolce Vito - Dream Restaurant. The series follows Cataffo as he finds a failing Italian restaurant, rescues and renovates it, and then sets about transforming it into a British restaurant.[6] It also shows Cataldo meeting various producers of high-end British ingredients, and testing these products on the Italian public. Dolce Vito began to air in August 2009, and continued through to September.
Accessory Design for a Restaurant with 'Interactive' ThemeVaibhav Bakhshi
I did this project as an Academic Exercise at Industrial Design Center, IIT Bombay.
This is a presentation of the Semester Project dealing with the design of Interactive Accessories for a hypothetical chain of Indian Restaurants and supports Indian cuisine.
Filipino context of restaurant design.
Architectural Interiors
Report by: SR
DLS-College of St. Benilde
School of Architecture
3rd Term S.Y. 2015-16
May 2016
Strategic Brand Shift for Desai Brothers Namkeen Lokusdesign
Enabling a legacy brand to achieve deeper penetration within its existing markets and become future ready by diversifying beyond its established businesses
Join AIPMM Anthropologist Paula Gray as she concludes the in-depth webcast series focusing on Consumer Behavior. This 3 part series has been a tremendous success as Paula has taken the time to unpack the somewhat mysterious buyer decision process. Part 1 focused on the product purchasing process, part 2 focused on internal process that shape buying decisions. Now join us for the final installment where we will look at how cultural and societal rules, laws, conventions, customs and values also affect the consumer’s purchase decision.
Your customer does not make buying decisions in a vacuum, but rather under the societal and cultural pressures that exist anywhere. Who better to uncover the complexity of that socio-cultural framework than our own AIPMM Anthropologist, Paula Gray? Join us as we learn more about these external influences and how they shape the internal buying decision.
As with the rest of this series you can use this information to inform your marketing strategy, create more relevant messaging and improve your social media strategy. This information is relevant for both tangible goods and intangible services.
Key topics in Part 3 will include:
· Definition of culture and how the components affect your customer’s buying decisions
· Subcultures and their “languages”
· Family and household member influence
· Reference groups and their influence
About Paula Gray
Paula Gray is an anthropologist and the Director of Research and Knowledge Development at AIPMM. She has traveled the globe to work with companies throughout the US, Europe, Africa and Asia-Pacific to help them gain a deeper understanding of their customers. She is featured in Linda Gorchels' book The Product Manager's Handbook and has contributed to several books on product management including The Guide to the Product Management and Marketing Body of Knowledge (ProdBOK). She is also the author of numerous blog posts and papers including Business Anthropology and the Culture of Product Managers.
Presented at Think Tank 2016 by Laura McLeod, Assistant Professor of Practice, Department of Marketing, UNL College of Business Administration
As marketers, we understand global brands. We may even admire these brands’ power, consistency, and reach. We also understand local brands and their ability to connect authentically with consumers. We may admire these brands for passion, connectedness, and community enrichment. So, what about a glocal brand? From Whole Foods Market Lincoln to HopCat, the self-described “anti-chain chain” – we’ll talk about whether a brand can be both global and local. Together, we will attempt to find a balance between brand consistency and meaningful connection with a local market.
Dinner in America isn't what it used to be, and only understanding shoppers emotional connections to dinner today will help retailers gain a seat at the dinner table. Brace will help retailer attendees define their growth objectives and develop strategies to create the right story for the desired audience.
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsEdelman
Look ahead to what’s next for food and drink around the world, and what it means for consumers and brands.
Prepared by Edelman's Global Food and Beverage sector.
Our team's campaign book for Promotions. Promotions is a year-long, 9-credit course at McIntire that centers on creating a campaign for a corporate sponsor to compete in the annual American Advertising Federation's (AAF) National Student Advertising Competition (NSAC).
Permaculture Propaganda: A Crash Course in Marketing, Brand Development, Prod...DiegoFooter
Want to make a living at permaculture?
We’ll teach you everything you need to know about the black art of marketing.
You’ll learn strategies, tactics, deep insights into consumer psychology, design deconstruction techniques, secrets, lies, and ways to manipulate the right people in the right ways. Marketing isn’t (necessarily) evil, and it’s not what you think it is.
In this 3-hour workshop that will definitely not put you to sleep, we’ll teach you how to use propaganda for good.
Learn more at permaculturevoices.com.
Start Over Strategy For Tomorrow's FutureThoughtworks
Josh Siegel, CIO of Natural Markets Food Group and Mark Collin, Head of Retail, ThoughtWorks Europe at ThoughtWorks Live Europe 2014.
Today's retail food landscape is in a constant state of change - with digital disruption creating multi-channel challenges. In addition, there is increasing consumer demand for healthier food options. Retailers must adapt by learning how to address these continual shifts and develop meaningful customer experiences across multiple touch points. Learn how Natural Markets Food Group is leveraging experience design and technology to create a truly innovative approach in the retail food and food service industry.
Similar to bucking the trend - Is “Family” The Next Theme Restaurant? (20)
The Scenario:
Alex : The person with the higher Authority, The Supervisor.
Chen Ling : The Employee/ The person who do the work.
Monday : Due date of the report.
Tuesday : Board meeting occur.
Discuss : Are Chen Ning and Alex both right in their own places? Would Chen Ning feel better if Alex had told them about the board meeting and the way she feels?
MISCOMUNICATION
SENDER – Correct message sent
MESSAGE – Message sent was unclear
CHANNEL – used verbal and also non- verbal expression
RECEIVER – message received but perceived differently
FEEDBACK – feedback was given
NOISE – language barriers
Group Debate using Six Thinking Hats ApproachSyaff Hk
The Six Thinking Hats was created by Edward de Bono to promote Parallel Thinking, where everyone has different kinds of thinking. This model helps us to focus on different aspect of thinking skills instead of jumble around the ideas at the same time. Different color have different criteria, therefore we can focus on a particular topic so that everyone can contribute accordingly.
Our work plan was to understand fully the six thinking hats. Each of us was trying to understand all the six colors before choosing the right one that suits with our personality. There was no conflict or argument during our discussions. Everyone agrees with the roles that are assigned to them.
We used the internet to search and understand the six thinking hats model. Not only that, we also watched the link that are given in our textbook.
2. Introduction
Stephen Waite regenerates his
Big house Brewing Company
His business partner, Eric Shilling
want to create a family-friendly
restaurant with:
• Miniature golf in summer
• Outdoor ice skating in winter
• Clowns and Magicians the
whole year round
3. Waite and Shilling's whole projects is
bucking the trend of locating chains near
other chains to drive traffic, predicting
that people are getting tired of chains.
Having dishes that a
indigenous to the area will set
restaurant apart from crowd of
national chain restaurant and
attractions that make up the
American suburban landscape.
4. In some cases, consumers have
stayed away because they are tired
of the same theme.
It’s also because consumers
demand higher
quality than the theme restaurant
provide.
Although family oriented dining is not
new, it may very well be the new trend
in theme restaurant.
5. Even through Waite and Shilling want their
family entertainment venue to be different
from the chains in the nearby area, they are
already looking at turning their idea into a
local chain.
6. QuestionONE
QUESTION
One
What type of consumer buying decision
best describe dining at Waite and
Shilling’s new family restaurant and
entertainment complex? Is it different
than decision made to dine at
McDonalds's new edutainment
restaurant? At a regular McDonald’s
restaurant? How?
7. What type of consumer buying decision
best describe dining at Waite and
Shilling’s new family restaurant and
entertainment complex?
8. Limited decision
making
Requires moderate amount of time for
gathering information and deliberating about
an unfamiliar brand in a familiar product
category.
10. Explanations
Renewing their theme
Consumer will have to spend their time to gather
information to know about the new Waite and
Shilling’s restaurant
The consumer also will compare the new
restaurant with the other restaurant that practiced
the same theme.
11. Is it different than decision made to dine at McDonalds's
new edutainment restaurant? At a regular McDonald’s
restaurant? How?
12.
13.
14. QUESTION TWO
List the factors that would influence
a consumer to spend his or her
dining budget at a family
entertainment-themed restaurant.
Include cultural, social, individual
and psychological factors on your list
15. Factors Influencing Buying
Decisions
Cultural Social
Factors Factors
CONSUMER BUY /
DECISION-
MAKING DON’T BUY
PROCESS
Psycho-
Individual logical
Factors Factors
17
16.
17. Explanations
Culture Freshly made Local Cuisine
Family or relation to dine in
Social (norms)
Spend time on with others
(Socialize)
RG – influence them to dine
here
18. Gender – women; freshly
made local food ( good for
Individual diet)
Age – provide food with
excellent taste for everyone
PSL- dine because of their
personality
Psychological Self-Actualization
Esteem
Perception – price , Social
quality and brand names
Motivations Safety
Learn & beliefs
Physiological
19. QUESTION THREE
What influences on consumer decision
making do you think are contributing to
the decline performance of once-
popular theme chains, like the Hard Rock
Café, The Gap, The Disney Store and the
Warner Bros. Store? Based on the factors
you Identify, Do you think that opening a
new theme restaurant is wise? Why or
why not?
20.
21.
22. Why the once-popular theme
restaurants and store decline?
High Cost
Consumer Demand
Changes
Technological Changes
Maintenance Problem
23. Do you think that opening a new theme
restaurant is wise? Why or why not?
24. Strategic
Price locations
Know your
competitors
The food
The theme itself.
(Quality)
27. There are no right and wrong answers, it’s just a matter of
opinion i.e. a part of learning process.
Mister Shapika
Miss Palah
Miss Ajri
Editor's Notes
B4 consumer make decision yg table ke 3 (title buyers decision) ada proces2 nya..
Other factors that influence consumer to spend their dining budget rhfam entertainment rest.Economical – rh theme rest may provide local cuisine ygmurah mcm mamihnasikatok $1 knyangparutEmotional – customer maybe pernah celebrate rh fam. Rest. Soodorgksnalagimengingatikisahsilam (emotionally attached)Political – bosbelanja.. Ikutsjatia.. Mkn free.. Wlwthndanyaman.. Krg lain jua rasa bostnitu.. Bos happy gajilancarEmployment – tnipulangbelanjabos.. Sxbostniknyamanan.. So bosbulihkesanalagituk dine in wif family nyakh.. So gajipnlancarReward – since Waite and shilling new theme ada golf, ice skate, magician .. So mybdorgbg free gift.. Mcm mug kh t-shirt kaa.. Etcetc
High cost psalbuat costume tuk waiter waitress lagi.. Table chair.. The wallpaper.. Arrangement.. Mistijua hire consultant which is pro in that areaConsumer demand change.. Nowadays hetic lifestyle bh.. Indalgberaspdapurrumah.. Knkerja den makan di restaurant.. Which means fast food is on the demand rytnao.. Lwdulu consumer lebihsukamasakrumah or crusineygnyamanfresly cook mcm ambuyat di aminaharif ah..tech,. Changes mksudnyalwdulupnya restaurant tvkutaksjadorggnakn which require large spaces.. Now consumer more to lcdtv or apakntuyg d mamihkaintuk projector ah.. TukliatbulaselalunyaMain. Probs- mksudnyamunsudhbnyakkn di ubahsuaimaintainancenyapntinggi.. Mcm.. Usaisegala blender.. Toilet.. Oven.. Plumbing.. Aircon leaking etcetc
High competition pasalcompete dgnexixting theme restaurantCompete dgndorgpnya priceThe food juaAnd the theme.. Dorgmistibuat theme lain driyg lain
Target consumers mksudnyaage.. Dorgmistibuat target consumernya wide indakiraumur gender background esp colorThis is because lwdorg concentrate rh theme disney land for example.. Urg tua2 or business person blehpkirtempatatu lame~ tuk knak2 sja (dorgpnyapresepsilhkirakn)That’s why bagikupayahknbuat theme restaurant due to all the reason stated above.