The marketing plan summarizes strategies to introduce Taziki's Mediterranean cuisine brand to the Cranberry, PA market. Key tactics include:
1) Gaining exposure through community events like the Cranberry CUP, Taste of Cranberry, and farmers' markets.
2) Building relationships with local organizations like the Chamber of Commerce and sponsoring local sports teams.
3) Engaging customers through a recipe challenge, sampling trays, and competitions between local school rivals to increase awareness and trial.
4) Implementing a sustainable business program and social media promotions to enrich the brand and drive loyal customers.
The plan outlines tactics, timelines, and a $8,735 budget to launch
Hops - Grower Brewer Relationships - Old 4th and BeausLocal Food
The document discusses the relationship between Old 4th Hop Yard, an organic hop farm in Ontario, and Beau's All Natural Brewing Co., an organic brewery. Old 4th Hop Yard has been expanding its acreage and now has 4 acres in production. Beau's requires its hops to be organic and pelletized. It was a natural partnership given their local proximity and shared commitment to organic practices. The relationship has benefited both businesses through increased sales, education, and promoting local agriculture. They work collaboratively to determine which hop varieties to grow to meet Beau's needs.
This document provides an issue analysis and strategy plan for Farm2Kitchen (F2K), which delivers local produce baskets in Shanghai. It includes a PESTLE analysis of the political, economic, social, technological, legal and environmental issues impacting F2K. Market research was conducted including content analysis of competitors' websites and social media, and in-depth interviews. Goals are to improve education, visibility and community. Tactics discussed include redesigning the website and increasing social media presence through blogs, videos and events. Metrics to measure success include educational post engagement, event attendance and online conversations.
Presentation done by Thimothy Lee, Sung-Byung Yang, Chulmo Koo and Namho Chung, during "Online reviews" workshop, of the ENTER2015 eTourism conference.
This document outlines an immersive food festival taking place in Brooklyn on October 24-25. It will include a farmers market, farm-to-table dinner, and brunch event featuring local chefs. Sponsorship opportunities are available for the festival, which will target health-conscious consumers in NYC through marketing support from Rodale publications and events. Sponsor benefits would include brand exposure through signage, promotions, and articles across Rodale's health and lifestyle brands reaching over 1 million consumers.
The document provides an overview of the 2013 marketing programs and levy benefits for the Finger Lakes Wine Alliance. It discusses the success of 2012 programs, outlines the 2013 board of directors and budget, and details various marketing programs and levy benefits available to wineries including wine submissions, events, tastings, and promotional materials. Wineries can become levy contributors by submitting a worksheet and paying a fee based on their annual case production.
The document summarizes presentations from a leadership training event for local foods in North Dakota. It provides overviews of 14 different local food projects from across the state, each presented in 1-2 paragraphs. The projects covered a wide range of topics, including farmers markets, food hub development, gluten-free crop promotion, farm tours, food cooperatives, and initiatives to reduce food waste. Each overview briefly described the objectives, accomplishments and future plans of the respective local food project.
Fresh-Milwaukee is a proposed locally focused café/deli that will source ingredients from local farmers and focus on seasonal, sustainable produce. It aims to be the first location of a national green café chain. The café will have solar panels, eco-friendly décor and utensils, and source all produce locally. It will educate customers about urban farming and green building practices.
The marketing plan summarizes strategies to introduce Taziki's Mediterranean cuisine brand to the Cranberry, PA market. Key tactics include:
1) Gaining exposure through community events like the Cranberry CUP, Taste of Cranberry, and farmers' markets.
2) Building relationships with local organizations like the Chamber of Commerce and sponsoring local sports teams.
3) Engaging customers through a recipe challenge, sampling trays, and competitions between local school rivals to increase awareness and trial.
4) Implementing a sustainable business program and social media promotions to enrich the brand and drive loyal customers.
The plan outlines tactics, timelines, and a $8,735 budget to launch
Hops - Grower Brewer Relationships - Old 4th and BeausLocal Food
The document discusses the relationship between Old 4th Hop Yard, an organic hop farm in Ontario, and Beau's All Natural Brewing Co., an organic brewery. Old 4th Hop Yard has been expanding its acreage and now has 4 acres in production. Beau's requires its hops to be organic and pelletized. It was a natural partnership given their local proximity and shared commitment to organic practices. The relationship has benefited both businesses through increased sales, education, and promoting local agriculture. They work collaboratively to determine which hop varieties to grow to meet Beau's needs.
This document provides an issue analysis and strategy plan for Farm2Kitchen (F2K), which delivers local produce baskets in Shanghai. It includes a PESTLE analysis of the political, economic, social, technological, legal and environmental issues impacting F2K. Market research was conducted including content analysis of competitors' websites and social media, and in-depth interviews. Goals are to improve education, visibility and community. Tactics discussed include redesigning the website and increasing social media presence through blogs, videos and events. Metrics to measure success include educational post engagement, event attendance and online conversations.
Presentation done by Thimothy Lee, Sung-Byung Yang, Chulmo Koo and Namho Chung, during "Online reviews" workshop, of the ENTER2015 eTourism conference.
This document outlines an immersive food festival taking place in Brooklyn on October 24-25. It will include a farmers market, farm-to-table dinner, and brunch event featuring local chefs. Sponsorship opportunities are available for the festival, which will target health-conscious consumers in NYC through marketing support from Rodale publications and events. Sponsor benefits would include brand exposure through signage, promotions, and articles across Rodale's health and lifestyle brands reaching over 1 million consumers.
The document provides an overview of the 2013 marketing programs and levy benefits for the Finger Lakes Wine Alliance. It discusses the success of 2012 programs, outlines the 2013 board of directors and budget, and details various marketing programs and levy benefits available to wineries including wine submissions, events, tastings, and promotional materials. Wineries can become levy contributors by submitting a worksheet and paying a fee based on their annual case production.
The document summarizes presentations from a leadership training event for local foods in North Dakota. It provides overviews of 14 different local food projects from across the state, each presented in 1-2 paragraphs. The projects covered a wide range of topics, including farmers markets, food hub development, gluten-free crop promotion, farm tours, food cooperatives, and initiatives to reduce food waste. Each overview briefly described the objectives, accomplishments and future plans of the respective local food project.
Fresh-Milwaukee is a proposed locally focused café/deli that will source ingredients from local farmers and focus on seasonal, sustainable produce. It aims to be the first location of a national green café chain. The café will have solar panels, eco-friendly décor and utensils, and source all produce locally. It will educate customers about urban farming and green building practices.
Intelligentsia Coffee is a premium coffee roaster and retailer founded in 1995 that aims to become the leading premium coffee distributor in the US. Their objectives are to increase sales of seasonal roasts, expand their store locations, and increase revenue by 10% by the third quarter of 2013. Their target markets are educated adults over 45 years old with incomes above $50,000 who value high-quality products and experiences. Intelligentsia will use their website, social media, print ads, radio, and transit ads to position themselves as the "smart premium coffee choice" and invite customers to experience their premium coffee.
This useful and informative brochure shows the locations of all of the farmer’s markets on the island of Hawai’i. This project also provides a questionnaire to determine the effectiveness of the brochures.
- Luigi's Casa is a proposed pizza restaurant to be located in the densely populated Dadar region of Mumbai. The restaurant aims to provide an innovative dining experience focused on creating custom pizzas.
- The restaurant will differentiate itself by allowing customers to design their own pizzas. Its target market includes families, couples, friends and working professionals in the Dadar area with a household income above Rs. 1.6 lakh.
- Key challenges will include obtaining licenses and permits, competition from other restaurants, maintaining consistency in food quality, and high real estate prices in Dadar. The total proposed budget is Rs. 2 million.
2015 Business of Farming Conference: Welcoming Visitors to Your Farmasapconnections
What are the benefits and opportunities for opening your farm to the public? What safety and liability issues must you consider? This session will explore the questions to consider when determining if agritourism is right for your farm and what resources and tools are available.
Annie Baggett of North Carolina Department of Agriculture & Consumer Services
LaNese Harvey Sample Work (Tuscany Campaign)LaNese Harvey
- Tuscany is a 30-year-old Italian restaurant brand in Chicago facing challenges staying relevant against trendy competitors. A new marketing campaign aims to build brand awareness and appeal to younger consumers through advertising, social media initiatives, and menu updates.
- The campaign involves rebranding Tuscany and its 437 Rush restaurant, launching a loyalty program, creating shareable small plates and outdoor digital ads featuring Italian sayings. A singing waiter video contest and food truck will promote the brands on social media.
- The goal is to increase current customer visits by 10% and new customer visits by 15% in one year through revitalizing the brand image and generating presence among target consumers ages 25-45.
This document provides an analysis of Shake Shack, a fast casual dining chain known for burgers and frozen custard. It summarizes Shake Shack's history and growth, positioning as a healthier fast food option focused on quality ingredients. Social media listening revealed customers want more locations, a flexible menu with vegetarian options. Competitors are also promoting premium burgers and healthier choices. The recommendations include leveraging the mobile app and "Shack Cam" to share customer experiences, expanding the menu with secret items and alternative proteins, and repositioning to focus on family and social connections over American comfort food.
This document provides guidelines and procedures for beverage operations, including equipment requirements, drink measurement, dress code, customer relations, essential spirits and mixers to stock, garnishing, cleaning procedures, drink knowledge, menu items, pricing, receiving/storing wines, selling/serving wines and wine pairing with food. It also discusses trends like mixologists, vermouth, orange liqueurs, designer ice, coconut water, beer cocktails and the growth of wine consumption in China.
Building Wholesale Relationships & Positioning for the US Marketacornorganic
Beth Pomper presented this presentation as part of the 2013 ACORN Conference and Trade Show held in Moncton. Topics covered include wholesale, export and value-added organic production for building strong relationships in new markets.
FoodHood is a startup that delivers authentic local home-cooked meals prepared by over 30 local chefs and delivered within 40 minutes by a team of 10 delivery personnel. The app allows customers to order from over 40 unique dishes daily and pay through 10 different payment options. FoodHood's goals are to break even by the third quarter, have 10,000 app downloads, and 500 daily meal subscribers. The target audiences are students and working professionals who want healthy, affordable meals without cooking. Special discounts and bonuses are offered to attract and reward customers and chefs.
Burke Summer is seeking a customer service position where she can utilize her experience as a server and bartender. She has over 7 years of experience in food service roles, including at Luckies Tavern, Joes Squared, AllStars Sports Bar, and Bubba Gump Shrimp Co. She is ServSafe certified and has a high school diploma. Her resume emphasizes strong customer service skills, cash handling experience, and a commitment to cleanliness and safety standards.
This document discusses strategies to increase access to healthy foods for low-income populations, including farmers markets, new supermarkets, healthy corner stores, and urban agriculture. It outlines the benefits and barriers of each strategy, and notes that their impact on fruit and vegetable consumption varies from low to high depending on the level of resources required. Potential resources to support each strategy are provided, such as USDA grants and economic development funds. Contact information is given for organizations working on community food security.
Haraju Cube in Kuala Lumpur is more commercially successful than Sweet Hug House in Kampar, Perak for a few key reasons:
- Haraju Cube is located in Empire Damansara, Kuala Lumpur, a new mixed development area that is more accessible and aims to satisfy business and lifestyle needs.
- The annual revenue of Haraju Cube is higher at RM216K compared to RM100K for Sweet Hug House.
- As the capital city, Kuala Lumpur tends to have higher income levels and more potential customers compared to Kampar, Perak.
Café de Ville is a family-owned bakery and café that is relocating from France to Jersey City, NJ. The owners have created a strategic plan to open the café in December 2011 near three local colleges. Their plan includes leasing a property, starting advertising, and promoting the café to the local student and business communities. The café aims to provide quality food and service in a casual atmosphere targeting nearby college students and families.
This document summarizes the global capsicum market, focusing on China and the US. It notes that overall global paprika production is up in 2012, with a large Chinese crop and good US harvest. It provides details on the major capsicum species, products, producing regions, and characteristics of the Chinese and US markets. Challenges and outlooks are discussed for both countries, with an expectation of higher prices in 2014 due to lower 2013 plantings and stocks. Food safety and quality management are also highlighted.
The document summarizes research conducted by a restaurant to evaluate itself and its competitors. This included a survey of customers, focus groups, and blind taste tests comparing the restaurant's signature burger to a competitor's. Interviews were also conducted with frequent customers. The research examined the restaurant and its competitor's missions, cultures, strengths, weaknesses, images, pricing, marketing strategies, customer demographics and behaviors. It identified increasing local customers and sales during slow seasons as goals. The restaurant positioned itself as a "burger boutique" rather than a typical burger joint, aiming to attract young professionals looking for an upgraded gourmet burger experience.
Blue Apron is a meal kit delivery service that ships pre-portioned ingredients and recipes for healthy meals directly to customers on a subscription basis. The company was founded in 2012, has received over $8 million in funding, and currently ships 100,000 meals per month. Blue Apron aims to make home cooking easier by reducing grocery shopping time, limiting food waste, and teaching basic cooking skills through their online ordering platform and recipe cards.
I was assigned to create a business plan from bottom up. I created Primary, A Brunch Restaurant; providing a highly unique atmosphere to indulge in stylized dishes made with local ingredients and a chance to share the experience on social media.
The document observes and analyzes the characteristics of 5 different coffee shops in Australia. Coffee Shop 1 focuses on existing customers but has an unclean environment. Coffee Shop 2 emphasizes coffee but has poor seating and doesn't leverage its location. Coffee Shop 3 focuses on high margin meals but has little rapport with customers. Coffee Shop 4 has a friendly, relaxed atmosphere but it's unclear how they make money. Coffee Shop 5 prioritizes coffee turnover but has no reason for customers to visit with no food or seating.
The speaker discusses the global coffee industry and opportunities for Filipino baristas. Some key points:
1) The coffee industry has become a global phenomenon and billion dollar business, with coffee shops being the fastest growing restaurant segment.
2) The Philippines has a strong coffee culture, with Filipinos consuming coffee similarly to rice. The native 'Barako' coffee bean is unique with the largest beans in the world.
3) Proper training is important for baristas to gain competitive skills and take advantage of opportunities both locally and abroad in the growing coffee industry.
The document is a media kit for Canberra Weekly magazine that provides information about the publication to potential advertisers. It summarizes that Canberra Weekly has a large readership in Canberra, with readers regarding it as a trusted source of information about people, places and events in the city. It also notes that 91% of readers look at the real estate section, making it influential for buyers and sellers. The kit includes testimonials from advertising partners praising the quality and reach of advertising with Canberra Weekly.
Intelligentsia Coffee is a premium coffee roaster and retailer founded in 1995 that aims to become the leading premium coffee distributor in the US. Their objectives are to increase sales of seasonal roasts, expand their store locations, and increase revenue by 10% by the third quarter of 2013. Their target markets are educated adults over 45 years old with incomes above $50,000 who value high-quality products and experiences. Intelligentsia will use their website, social media, print ads, radio, and transit ads to position themselves as the "smart premium coffee choice" and invite customers to experience their premium coffee.
This useful and informative brochure shows the locations of all of the farmer’s markets on the island of Hawai’i. This project also provides a questionnaire to determine the effectiveness of the brochures.
- Luigi's Casa is a proposed pizza restaurant to be located in the densely populated Dadar region of Mumbai. The restaurant aims to provide an innovative dining experience focused on creating custom pizzas.
- The restaurant will differentiate itself by allowing customers to design their own pizzas. Its target market includes families, couples, friends and working professionals in the Dadar area with a household income above Rs. 1.6 lakh.
- Key challenges will include obtaining licenses and permits, competition from other restaurants, maintaining consistency in food quality, and high real estate prices in Dadar. The total proposed budget is Rs. 2 million.
2015 Business of Farming Conference: Welcoming Visitors to Your Farmasapconnections
What are the benefits and opportunities for opening your farm to the public? What safety and liability issues must you consider? This session will explore the questions to consider when determining if agritourism is right for your farm and what resources and tools are available.
Annie Baggett of North Carolina Department of Agriculture & Consumer Services
LaNese Harvey Sample Work (Tuscany Campaign)LaNese Harvey
- Tuscany is a 30-year-old Italian restaurant brand in Chicago facing challenges staying relevant against trendy competitors. A new marketing campaign aims to build brand awareness and appeal to younger consumers through advertising, social media initiatives, and menu updates.
- The campaign involves rebranding Tuscany and its 437 Rush restaurant, launching a loyalty program, creating shareable small plates and outdoor digital ads featuring Italian sayings. A singing waiter video contest and food truck will promote the brands on social media.
- The goal is to increase current customer visits by 10% and new customer visits by 15% in one year through revitalizing the brand image and generating presence among target consumers ages 25-45.
This document provides an analysis of Shake Shack, a fast casual dining chain known for burgers and frozen custard. It summarizes Shake Shack's history and growth, positioning as a healthier fast food option focused on quality ingredients. Social media listening revealed customers want more locations, a flexible menu with vegetarian options. Competitors are also promoting premium burgers and healthier choices. The recommendations include leveraging the mobile app and "Shack Cam" to share customer experiences, expanding the menu with secret items and alternative proteins, and repositioning to focus on family and social connections over American comfort food.
This document provides guidelines and procedures for beverage operations, including equipment requirements, drink measurement, dress code, customer relations, essential spirits and mixers to stock, garnishing, cleaning procedures, drink knowledge, menu items, pricing, receiving/storing wines, selling/serving wines and wine pairing with food. It also discusses trends like mixologists, vermouth, orange liqueurs, designer ice, coconut water, beer cocktails and the growth of wine consumption in China.
Building Wholesale Relationships & Positioning for the US Marketacornorganic
Beth Pomper presented this presentation as part of the 2013 ACORN Conference and Trade Show held in Moncton. Topics covered include wholesale, export and value-added organic production for building strong relationships in new markets.
FoodHood is a startup that delivers authentic local home-cooked meals prepared by over 30 local chefs and delivered within 40 minutes by a team of 10 delivery personnel. The app allows customers to order from over 40 unique dishes daily and pay through 10 different payment options. FoodHood's goals are to break even by the third quarter, have 10,000 app downloads, and 500 daily meal subscribers. The target audiences are students and working professionals who want healthy, affordable meals without cooking. Special discounts and bonuses are offered to attract and reward customers and chefs.
Burke Summer is seeking a customer service position where she can utilize her experience as a server and bartender. She has over 7 years of experience in food service roles, including at Luckies Tavern, Joes Squared, AllStars Sports Bar, and Bubba Gump Shrimp Co. She is ServSafe certified and has a high school diploma. Her resume emphasizes strong customer service skills, cash handling experience, and a commitment to cleanliness and safety standards.
This document discusses strategies to increase access to healthy foods for low-income populations, including farmers markets, new supermarkets, healthy corner stores, and urban agriculture. It outlines the benefits and barriers of each strategy, and notes that their impact on fruit and vegetable consumption varies from low to high depending on the level of resources required. Potential resources to support each strategy are provided, such as USDA grants and economic development funds. Contact information is given for organizations working on community food security.
Haraju Cube in Kuala Lumpur is more commercially successful than Sweet Hug House in Kampar, Perak for a few key reasons:
- Haraju Cube is located in Empire Damansara, Kuala Lumpur, a new mixed development area that is more accessible and aims to satisfy business and lifestyle needs.
- The annual revenue of Haraju Cube is higher at RM216K compared to RM100K for Sweet Hug House.
- As the capital city, Kuala Lumpur tends to have higher income levels and more potential customers compared to Kampar, Perak.
Café de Ville is a family-owned bakery and café that is relocating from France to Jersey City, NJ. The owners have created a strategic plan to open the café in December 2011 near three local colleges. Their plan includes leasing a property, starting advertising, and promoting the café to the local student and business communities. The café aims to provide quality food and service in a casual atmosphere targeting nearby college students and families.
This document summarizes the global capsicum market, focusing on China and the US. It notes that overall global paprika production is up in 2012, with a large Chinese crop and good US harvest. It provides details on the major capsicum species, products, producing regions, and characteristics of the Chinese and US markets. Challenges and outlooks are discussed for both countries, with an expectation of higher prices in 2014 due to lower 2013 plantings and stocks. Food safety and quality management are also highlighted.
The document summarizes research conducted by a restaurant to evaluate itself and its competitors. This included a survey of customers, focus groups, and blind taste tests comparing the restaurant's signature burger to a competitor's. Interviews were also conducted with frequent customers. The research examined the restaurant and its competitor's missions, cultures, strengths, weaknesses, images, pricing, marketing strategies, customer demographics and behaviors. It identified increasing local customers and sales during slow seasons as goals. The restaurant positioned itself as a "burger boutique" rather than a typical burger joint, aiming to attract young professionals looking for an upgraded gourmet burger experience.
Blue Apron is a meal kit delivery service that ships pre-portioned ingredients and recipes for healthy meals directly to customers on a subscription basis. The company was founded in 2012, has received over $8 million in funding, and currently ships 100,000 meals per month. Blue Apron aims to make home cooking easier by reducing grocery shopping time, limiting food waste, and teaching basic cooking skills through their online ordering platform and recipe cards.
I was assigned to create a business plan from bottom up. I created Primary, A Brunch Restaurant; providing a highly unique atmosphere to indulge in stylized dishes made with local ingredients and a chance to share the experience on social media.
The document observes and analyzes the characteristics of 5 different coffee shops in Australia. Coffee Shop 1 focuses on existing customers but has an unclean environment. Coffee Shop 2 emphasizes coffee but has poor seating and doesn't leverage its location. Coffee Shop 3 focuses on high margin meals but has little rapport with customers. Coffee Shop 4 has a friendly, relaxed atmosphere but it's unclear how they make money. Coffee Shop 5 prioritizes coffee turnover but has no reason for customers to visit with no food or seating.
The speaker discusses the global coffee industry and opportunities for Filipino baristas. Some key points:
1) The coffee industry has become a global phenomenon and billion dollar business, with coffee shops being the fastest growing restaurant segment.
2) The Philippines has a strong coffee culture, with Filipinos consuming coffee similarly to rice. The native 'Barako' coffee bean is unique with the largest beans in the world.
3) Proper training is important for baristas to gain competitive skills and take advantage of opportunities both locally and abroad in the growing coffee industry.
The document is a media kit for Canberra Weekly magazine that provides information about the publication to potential advertisers. It summarizes that Canberra Weekly has a large readership in Canberra, with readers regarding it as a trusted source of information about people, places and events in the city. It also notes that 91% of readers look at the real estate section, making it influential for buyers and sellers. The kit includes testimonials from advertising partners praising the quality and reach of advertising with Canberra Weekly.
O documento descreve uma intervenção sociológica chamada Totem Sociológico desenvolvida pelo Subprojeto PIBID Ciências Sociais na Escola Estadual de Ensino Médio Érico Veríssimo. O Totem foi criado para ampliar a interação da comunidade escolar com o subprojeto e facilitar a divulgação de oficinas e trabalhos. Ele continha informações sobre os objetivos do subprojeto e projetos relacionados. Um espaço no Totem permitia que alunos, professores e outros deixassem recados e sugestões
O documento discute a Páscoa Judaica e Cristã, comparando seus significados. A Páscoa Judaica comemora a libertação dos israelitas da escravidão no Egito através do sacrifício de um cordeiro. A Páscoa Cristã celebra a libertação do pecado por Cristo, o verdadeiro Cordeiro de Deus, que morreu e ressuscitou. Também critica a "Falsa Páscoa", que usa símbolos como coelhos e ovos de chocolate sem compreender seu significado espiritual.
Celeste Segura has experience in retail, food service, and volunteering. She attended Elgin High School and Elgin Community College, taking courses in computer applications, reading, English, political science, accounting, and more. She was nominated to represent her college at several conferences and leadership programs. Her skills include customer service, cash handling, stocking, and computer programs like Microsoft Office.
This document is a resume for Brendan Keough, who has 14 years of experience in biotechnology including genomics, protein purification, and next generation sequencing. He is currently a Manager at Lucigen Corporation, where he oversees the NGS Services business unit, managing projects, sales leads, and implementing new services that increased revenue. Previously he held research roles at ioGenetics, eMetagen, and has authored several publications. He has expertise in project management, sales, genomics, product development, and building new research capabilities.
This document is a business plan for a proposed restaurant called Color Your Palate to be located in Asheville, North Carolina. It includes an executive summary, location rationale, target markets analysis, menu details, SWOT analysis, situation analysis of the local community and industry trends, and comprehensive financial projections. The restaurant concept focuses on seasonal menus featuring colorful, locally-sourced ingredients prepared as works of art. It will be located in Asheville's River Arts District to support the local art community. The plan analyzes the favorable economic and tourism growth trends for the area as opportunities for the new restaurant.
FISHOP plans to operate a food truck in Manhattan serving fresh fish dumplings to health-conscious millennials. The business aims to be the first food truck offering seafood products at an affordable price point. The 3-year financial projections estimate growing revenues from food truck sales, frozen dumpling sales, and catering to eventually become profitable by the 5th month of the third year.
This document provides information about various agricultural education and community supported agriculture programs in Howard County, Maryland. It discusses the Farm Academy, which provides educational seminars about local farming for residents. It also describes the Jonesborough Farmers Market, the online market, and Boone Street Market, which expanded year-round local food access. The document outlines the Beginning Farmer Field School curriculum and farms it partners with. Finally, it introduces the Roving Radish mobile market program, which sells local meal kits to promote healthy eating.
Local Organic Y'All is an advocacy group that aims to expand access to locally grown organic foods through engagement with mainstream supermarkets and wholesalers. Their strategy is to address these private sector food companies and encourage them to adopt best practices around sourcing and promoting local organic products through education, partnerships with farmers, and by publicly ranking company performances on supporting local foods. They hope this approach will help address issues like the dominance of industrial agriculture and lack of local organic options currently found in many supermarket chains.
This document presents a business plan for a sandwich shop called Sandwich World. It outlines the menu, which will include various types of sandwiches and beverages. It discusses the vision, objectives, target customers, and competitive advantages of the shop. Financial projections include sales forecasts, equipment costs, profit/loss calculations, and cash flow statements. The shop is projected to reach profitability within two years and have a 24% return on investment.
The document summarizes the business challenges facing a restaurant located in Raval, Barcelona. It generates most of its revenue from its lunch menu and returning customers, but revenues are declining as customer frequency has dropped. The owner works alone and cannot invest in improvements or menu updates. Suggested solutions include improving online presence and marketing, refreshing the atmosphere, and keeping prices consistent while adding specials to increase turnover. Customer feedback indicates first-time visitors find it reasonably priced for quality Spanish food while regulars keep returning for service and food quality.
The document provides details about a business plan for a proposed Malaysian music cafe. It includes sections on background, location, products/services, market analysis, competitors, trends, strengths/weaknesses, marketing strategies, management structure, workforce, startup costs, ongoing expenses, sales forecasts, and financial projections. The cafe aims to promote Malaysian culture through food and live performances in a relaxing environment. It plans to attract customers from nearby offices and students by providing quality local cuisine and a platform for new artists.
The document provides details about a business plan for a proposed Malaysian music cafe. It includes sections on background, location, products/services, market analysis, competitors, trends, strengths/weaknesses, marketing strategies, management structure, workforce, startup costs, ongoing expenses, sales forecasts, and financial projections. The cafe aims to promote Malaysian culture through food and live performances in a relaxing environment. It plans to attract customers from nearby offices and students by providing quality local cuisine and a platform for new artists.
Midwest Pantry, based in Minneapolis, has created unique events to help grow companies that make & sell local food in America’s Heartland.
This slideshare will give you an overview of the Local Food & Gift Tradeshow, Top of the Pantry (TOPS) Awards, Local Food Poster Show, Shop Small Holiday Market, and our Education Series.
We'd love to hear from you if you'd like to participate in any of our events, or would like more information about becoming a strategic partner.
The document proposes the East Dallas Farmers Market at Peak & Bryan in Dallas, Texas. The market aims to support local farms and artisans, provide a social gathering place to enjoy locally grown food, and renew connections between urban and rural communities. It will take place each Saturday from 8am to 1pm, beginning in October 2009. The market hopes to give neighbors access to fresh, local products while benefiting farmers and food artisans.
This document provides tactics and best practices for combating rising food and operations costs shared by CEOs from three catering and hospitality groups. They discuss developing standardized systems to reduce waste, using menu engineering when designing cost-effective menus, determining true production and overhead costs, factors to consider when strategically raising prices, and effective purchasing practices.
The document proposes establishing a seafood restaurant called Riverside Restaurant in Baroda, Gujarat. Pre-launch research like traffic analysis and customer surveys will be conducted to determine demand. The target audience is taste-conscious middle to high income individuals. Competition will include other seafood restaurants. Barriers to entry include finding a good location, competing with established restaurants, and lack of start-up capital. Differentiation will be provided through home delivery, maintenance services, and customer training for employees. Pricing will initially offer discounts and then be based on quality and type of seafood. Advertising, sales promotions, events, and public relations will be used for communications.
The document recaps a Restaurant Week marketing campaign with a $2,400 budget that saw over 6,000 website visits and 870 YouTube views. Restaurant and consumer surveys found that most businesses saw a 5-16% increase in customers, with over 1,000 meals served valued at over $30,000. Surveys also revealed strong satisfaction rates and interest in expanding Restaurant Week offerings such as winery tours.
the topic is about the food and beverage sector under tourism industry. this will includes the processes of food and beverage profitable settings in terms f &industry. In this presentation, we'll also be discussing the importance of food and beverage in the hospitality industry, the reason why we the the service of this in different areas of tourism. Manpower and their jib specification will also be tackle in this power point presentation. this will able students and readers to learn the broad hospitality industry.
This marketing plan is for a new 86-seat restaurant offering moderately priced family style food. The restaurant will offer international cuisine and specialty items like a children's menu. It will be located in a major shopping complex targeting individuals, families, and takeout customers. The marketing strategy focuses on advertising through banners, inserts, and social media to promote the high quality imported foods and comfortable atmosphere.
The document describes an LA-based home delivery service for local and seasonal foods called Out of the Box Collective. It was founded two years ago by Jennifer Piette after living abroad in Europe for over 20 years and missing local markets. The service delivers weekly boxes of fruits, vegetables, meats and other items sourced from local farms along with meal plans and recipes. It has grown from a handful of subscribers to around 350 customers currently. The founder is seeking $300,000 in investment to expand marketing, infrastructure and operations into 1-2 new regions in California.
The document discusses different types of restaurants and provides examples of each type. It includes brief descriptions of cafeterias, fast food restaurants, casual dining restaurants, fast casual dining, coffee houses, pubs, bistros, ethnic restaurants, and examples of specific restaurants for each type. Three students each provide a 1-2 sentence summary of their experience with restaurants or what type they prefer and why.
The document outlines plans for a new bar called "The Bar" in Austin, TX. It will target customers aged 25-35 who enjoy craft cocktails, beer, games, and live entertainment. Competition offers similar drinks but lacks entertainment. The bar will focus on specialty cocktails and curated music/games. Data shows the top neighborhoods for customers match the target demographic. Marketing will utilize local blogs, magazines and social media. Management roles are defined, and sales are projected to grow over three years. Costs, profits, and operational details are provided.
The document introduces Paul Virant, a chef and owner of Michelin-starred restaurants in the Chicago area who focuses on local, seasonal ingredients and preserving foods through canning, as someone who could help promote Iroquois Valley Farms by sourcing meat for his restaurants and through culinary demonstrations at the renovated farmhouse to engage potential investors. Virant's philosophy of local, sustainable eating stems from growing up on a family farm and he has received recognition including a three-star review and being named one of Food & Wine's Best New Chefs.
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2. Business Description p. 3
• Colorful, local, fresh ingredients prepared nutritiously and served as works
of art
• Menu options will cycle seasonally
• Prime Rib will stay a constant year-round
• All dishes will have a scheme of bold colors, including monochromatic
entrees named after the color of the dish
• Red- Prime Rib with Roasted Red Potatoes, Yellow- Saffron Marinated
Chicken with Yellow Rice, etc.
3. Location Details p.4
• Located in the River Arts District at 372
Depot Street Units 50/60
• Leadership in Energy and
Environmental Design (LEED)
registered building with ample parking
• 60 apartment units located above with
no vacancy
• The area is known for its artistic
character and appreciation
• Local art from various artists will serve as
décor for the restaurant while available for
purchase
• Each piece of art purchased will
contribute a percentage of the
proceeds to chosen charity, the
remainder is for the artist
Courtesy: Cotton Mill Studio
6. Menu Review p.6
• Food Products:
• Full menu consists of 10 total seasonal appetizers &
salads & 15 seasonal entrees
• Prime Rib is served year round, Thursday-Saturday
• Salads are included with Appetizers to encourage entrée
purchases
• Additional menu includes 3 dessert options
• A smaller bar menu offered daily with smaller
portions & lower pricing
• Food Cost Analysis:
• Entrees, apps, desserts are priced to stay in range of 25-30%
food cost per item, with the exception of Prime Rib
7. Menu Review: Prime Rib Cost Analysis
• Prime Rib
• As Purchased: 15 lb.; Cost=$7/lb.=$105
• Edible Portion: 11 lb.; Cost= $105 + $28 [4 lb. loss at $7/lb.]=$133
• Toast = $0.22/slice
• Au Jus = $0.26/2 fl. Oz. portion
• Roasted Red Potatoes = $0.51/8 fl. Oz. portion
• From the roast, which has a 73% yield, leaving 176 oz.:
• 12 oz. cuts provide 14 portions + additional costs = $10.61 cost
• 16 oz. cuts provide 11 portions + additional costs= $13.24 cost
• Desired selling prices
• $24/12 oz. = 44% cost & 56% profit of $13.39 = $2/oz.
• $30/16 oz. = 44% cost & 56% profit of $16.76 = $1.88/oz.
p.14
8. Menu Review p.9
• Beverage Products:
• Beers
• Tap includes 10 local brews using 1/6 bbl (5.2 gal) kegs
• Bottled beers consist of 10 imported & domestic beers
• Specialty Menus
• 16 Craft Cocktails
• 6 Non-Alcoholic beverage options
• The wine list consists of
• 10 assorted white wines
• 10 various red wines
Available by the glass or bottle.
• Beverage Cost Analysis: p. 15
• All beverages are priced to stay in range of 22-28% beverage cost per item.
• This size keg allots 55-12 fl. Oz. servings at $1.80 each.
• 28% cost = $6.50 selling price/serving
• 72% profit margin = $4.70/serving & $257.50/keg
9. S.W.O.T. Analysis p.16
• Strengths of Facilities-
• LEED registered, high ceilings, stained concrete floors
• Has a kitchen
• Sixty apartments upstairs, no vacancy
• On street parking plus additional lot
• City bus stop with shelter and bike rack exists
• ADA compliant building
• Ideal location for target markets and concept
• Capability of seating 80 people comfortably and safely
• Weaknesses of Facilities-
• No hood system in kitchen
• Interior wall must be knocked down to open up space
10. S.W.O.T. Analysis
• Strengths of Services-
• Plentiful art galleries to feature
local work
• Incorporates artsy District
• Fills niche in Asheville’s Foodtopia
with combination of art and unique
food selections
• Weaknesses of Services-
• No private room for special
functions
• Outdoor seating is extremely
limited
11. S.W.O.T. Analysis
• Opportunities in the Marketplace-
• Branding the restaurant as a local art supporter is great for marketing
• Donating portions of art purchases to charities
• No other restaurant where food is prepared as color-themed artwork
• Ties Foodtopia into the vibrant River Arts District
• A chance to get involved with Asheville GreenWorks once a month in
order to help beautify the RAD.
• Threats in the Marketplace-
• Well known restaurants such as 12 Bones & the Junction exist in the
District
• The food and concepts are extremely different, but popular and less-
expensive
12. Situation Analysis: Trends in Industry
• Pattern of growth in Leisure & Hospitality Industry for Asheville Metro
Area increased 41% from 2000-2014 p. 20
• Average year-to-date industry increase was 5.3% from 2014-2015
• Society and Cultural Trends p. 22
• Supporting Local
• Green initiatives
• Healthier eating habits
Color’s Advantages:
• LEED registered building
• Local, fresh, healthy ingredients with healthier methods
• Area’s Hospitality Industry is growing
Disadvantages:
• other restaurants are implementing similar methods, meaning higher
levels of competition.
13. Competitor Analysis: Chestnut
48 Biltmore Avenue p. 24
• Target Markets
• Locals; Downtown
Business Men & Women
• Tourists
• Foodies
• Strengths
• Established, successful, &
popular with multiple
concepts
• Attractive location
• Fresh, seasonal menu
• Weaknesses
• Limited parking, costing
money
• Copious, differing restaurants
line Biltmore Ave.
• Comparison
• Both menus fresh & seasonal
• Convenient locations to
expressway
• Ample parking for Color Your
Palate
14. Competitor Analysis: Table
48 College Street p. 25
• Target Markets
• Locals; Downtown Business
Men & Women
• Tourists
• Foodies
• Strengths
• James Beard-nominated chef
• Upstairs cocktail & charcuterie
lounge
• Practice of sustainability
• Prevalent
• Weaknesses
• Tedious parking
• Limited seating for larger
parties
• Tables close together
• Comparison
• Downtown & RAD bustling
• Cyclical, local menus
• Color will also focus on
sustainability
15. Marketing Strategies
p. 26
• Market: Middle-Upper Class Locals
• Strategy: Products
• Reasoning: Prime Rib is rare in Asheville and locals love sustainability in
Asheville, whether art, food, or music
• Market: Luxury Tourists
• Strategy: Location
• Reasoning: Large art scene in area with local restaurants and art being
predominant in Asheville, art especially in the RAD
• Market: Health Conscious
• Strategy: Healthy, Fresh, Local Menu Selections
• Reasoning: Large focus on fresh ingredients, no preservatives or
hormones in everyday lifestyles is rapidly expanding
16. Implementation Plans pp. 26-27
• Target Market: Middle-Upper Class Locals
• Activity: “Complement Your Palate”
• Last Tuesday of each month, 6:30-8:30pm
• Three-course beer pairing dinner featuring an appetizer, entrée with a
side, and dessert
• Local musician will provide entertainment
• All-inclusive cost, except gratuities, covers food, alcohol, and music
• Target Market: Luxury Tourists
• Activity: “Paint Your Palette”
• Last Wednesday of each month, 6-9pm
• Painting lesson with two h’orderves courses, one dessert course, and
three glasses of wine
• Lesson provided by River Arts District artist, with his/her personal art
displayed at event
• Cost covers food, alcohol, art supplies and the lesson, gratuities not
included
17. Implementation Plans
• Target Market: Health Conscious
• Activity: “Expand Your Palate”
• Encouraging guests to try a new color dish each visit as a
loyalty initiative
• Ongoing internal promotion that restarts the first of each
month
• The restaurant’s app will be able to track guest purchases
• After three various meals each month, a free appetizer and
dessert will be rewarded to the loyal patron
19. Public Relations p. 28
• Art Auctions
• Charity
Donations
• Employee
involvement with
Asheville
GreenWorks
20. Advertising Plan p. 29
• Target Markets: Middle-Upper Class Locals & Health Conscious
• Media Selected: Direct Marketing Mailers via Yellow Pages
• Cost of Service: $0.75/Mailer at 5,000 Mailers = $3,750
• The direct mail will be sent to locals, within a five mile radius from the
restaurant two weeks from grand opening
• Filters of lifestyles, behavior, and demographics determine who receive
the mailers
• The card will offer a free appetizer with any additional purchase for the
first visit
21. Advertising Plan
• Target Markets: Middle-Upper Class Locals,
Luxury Tourists, & Health Conscious
• Media Selected: Search Engine Marketing via Yellow Pages
• Cost of Service: $400/Month
• Assists in generating leads on top search engines (Google,
Yellow Pages, Yahoo!, and Bing) based on location, whether
online or mobile access
• Over $175k searches for restaurants in the Asheville area
on YellowPages.com in 2015
• The hits produced with this marketing can produce $5,000
in revenue per month
22. Advertising Plan
• Target Markets: Middle-Upper Class Locals,
Luxury Tourists, & Health Conscious
• Media Selected: Weekly Color Print ads via Mountain Xpress
• Cost of Service: $451/52 Weeks + 20% Premium ($90.20) for Guaranteed
Ad Positioning
• Promote each activity created projected target markets
• Boost Color Your Palate’s concept and image altogether
• Mountain Xpress delivers to 75,000 readers each week across 800
locations rendering a 92% pick-up rate
23. Sales Promotion Program p. 30
• Product Publicity via social media sites is highly effective and
would be ongoing.
• Local art sales promotion and support via the physical
restaurant and all social media sites will be regularly
performed.
• The restaurant’s app
24. Labor Scheduling per One Week in March
Daily Sales:
$2,900 $2,900 $2,900 $2,900 $4,975 $4,975 $4,975
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
BAR HOURS=97.5/WEEK AM 6.5 AM 6.5
AM 6.5 AM 6.5 AM 6.5 AM 6.5 PM 5 PM 5 AM 6.5
PM 6 PM 6 PM 6 PM 6 PM 6 PM 6 PM 6
HOST HOURS= 60/WEEK
PM 4 PM 4 PM 4 PM 4 PM 5 PM 5 PM 4
PM 4 PM 4 PM 4 PM 4 PM 5 PM 5 PM 4
SERVER HOURS=167/WEEK
AM 4 AM 4 AM 4 AM 4 AM 4 AM 4 AM 4
AM 4 AM 4 AM 4 AM 4 AM 4 AM 4 AM 4
PM 3 PM 3 PM 3 PM 3 AM 5 AM 5 AM 5
PM 4 PM 4 PM 4 PM 4 PM 4 PM 4 PM 4
PM 5 PM 5 PM 5 PM 5 PM 4 PM 4 PM4
PM 5 PM 5 PM 4
PM 5 PM 5
FOH MANAGER HOURS=88/WEEK [ *=Key Manager]
AM/PM 11 AM/PM 11* AM 10 AM 7* AM 10 AM 10 AM/PM 11*
PM 3* PM 7 PM 4* PM 4*
p. 31
25. Labor Expenses per One Week in March
Total Weekly Sales: $26,525
Rate Hours/Week Labor Cost $
Bar $2.13 97.5 $208
Hosts $8.00 60 $480
Servers $2.13 167 $356
FOH Key $13.00 40 $520
FOH Manager $35k Salary 48 $673
Dish $10.00 88 $880
Prep $11 50 $550
Line Cooks $11.50 132 $1,518
Pantry $11.00 55 $605
BOH Key $13.00 40 $520
Chef $33k Salary 50 $635
Totals 827.5 $6,945
FOH & BOH Weekly Totals
Hours Labor $ Sales $ Labor Cost %
FOH 412.5 2,237 8.00%
BOH 415 4,708 18.00%
TOTALS 827.5 6,945 26,525 26.00%
26. DISH HOURS=88/WEEK AM 6 AM 6 AM 5
AM 5 AM 5 AM 5 AM 5 PM 6 PM 6 PM 5
PM 5 PM 5 PM 5 PM 5 PM 5 PM 5 PM 4
PREP HOURS=50/WEEK AM 5 AM 5
AM 6 AM 6 AM 6 AM 6 AM 5 AM 5 AM 6
LINE COOK HOURS=132/WEEK AM 6 AM 6
AM 6 AM 6 AM 6 AM 6 AM 5 AM 5 AM 6
PM 6 PM 6 PM 6 PM 5 PM 6 PM 6 PM 6
PM 6 PM 6 PM 6 PM 5 PM 5 PM 5 PM 6
PANTRY HOURS=55/WEEK AM 6 AM 6 AM 6
PM 5 PM 5 PM5 PM 5 PM 6 PM 6 PM 5
BOH MANAGER HOURS=90/WEEK [*=Key Manager]
AM/PM 12* AM/PM 12 AM/PM 12* AM 6 AM 10 AM 10 AM/PM 12
PM 6* PM 5* PM 5*
TOTAL FOH HOURS/WEEK=412.5
TOTAL BOH HOURS/WEEK=415 TOTAL WEEKLY LABOR HOURS=827.5
TOTAL WEEKLY SALES=$26,525
$26,525/827.5 hours= $32.05 in Revenue per each Labor Hour
33. Table Turns per One Week in March
March
Lunch Dinner
Monday - Bar 0.25 0.75
Thursday DR 0.75 0.75
Friday - Bar 1 1.5
Sunday DR 1 1.25
Total Seats= 82
Bar = 20
Dining Rm. = 62
Lunch Check Average=$15
Dinner Check Average=$35
Weekly Totals:
Lunch: 450 covers x $15= $6,750
Dinner: 565 covers x $35= $19,775
Total: 1,015 covers, $26,525 revenue
p. 38