Busy consumers who want home-cooked healthy meals but don't have the time to shop are becoming more attracted to the convenience of meal kit delivery services.
Consumers who subscribe to these services typically receive a box containing fresh, prepared ingredients for one or more meals and the corresponding recipes. They usually receive them once a week and some even have same-day delivery.
As the meal kit sector continues to grow, so does supply chain flexibility and meal kit delivery services demand.
In order to succeed, subscription meal kit companies not only need to offer good, quality meals and an intuitive user interface, but also must have excellent supply chain management skills.
Many services promise some mix of local, fresh, reduced-calorie, gluten-free, or organic products and may provide hard to find items.
Because of the growth of food home deliveries, the distance between stops has been reduced and the number of items delivered to each stop has been increased. This lowers the carrier’s cost resulting in overall lower shipping costs.
The attention to fresh ingredients is often ideal for consumers looking for healthy, tasty meal alternatives with many delivery options. Local farmers also benefit from the increased ongoing demand for their perishable foods.
This is prepared simply for practicing presentation-skills and understanding “slideshare”’s online platform. All content is simply for the learning purpose. We don’t claim accuracy or complete information. All information is presented just for overview. Any inadvertent use of company name, images are unintentional. & if brought to notice, we will remove them.
Busy consumers who want home-cooked healthy meals but don't have the time to shop are becoming more attracted to the convenience of meal kit delivery services.
Consumers who subscribe to these services typically receive a box containing fresh, prepared ingredients for one or more meals and the corresponding recipes. They usually receive them once a week and some even have same-day delivery.
As the meal kit sector continues to grow, so does supply chain flexibility and meal kit delivery services demand.
In order to succeed, subscription meal kit companies not only need to offer good, quality meals and an intuitive user interface, but also must have excellent supply chain management skills.
Many services promise some mix of local, fresh, reduced-calorie, gluten-free, or organic products and may provide hard to find items.
Because of the growth of food home deliveries, the distance between stops has been reduced and the number of items delivered to each stop has been increased. This lowers the carrier’s cost resulting in overall lower shipping costs.
The attention to fresh ingredients is often ideal for consumers looking for healthy, tasty meal alternatives with many delivery options. Local farmers also benefit from the increased ongoing demand for their perishable foods.
This is prepared simply for practicing presentation-skills and understanding “slideshare”’s online platform. All content is simply for the learning purpose. We don’t claim accuracy or complete information. All information is presented just for overview. Any inadvertent use of company name, images are unintentional. & if brought to notice, we will remove them.
This is a hypothetical case given by Harvard Business School about Brannigan Foods and the challenges it is currently facing.
In the end, a decision needs to be taken as to what should be the decision of the company.
The case can be found found online.
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This is a hypothetical case given by Harvard Business School about Brannigan Foods and the challenges it is currently facing.
In the end, a decision needs to be taken as to what should be the decision of the company.
The case can be found found online.
How Meal Kit Delivery Business Model workRavi Bhatia
Online meal-kit delivery services offer people a convenient way to have nutritious & delicious food at home without having to plan for it. These online portals let people choose meals from a menu (which is updated every week or so) and deliver pre-measured fresh ingredients along with recipes at their doorstep to help them cook chef-like meals at home.
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Consumer and market trends in the food & beverage industry, as reflected by the CAGNY 2015 presentations. This presentation follows the CAGNY 2014 analysis by Schieber Research, available on SlideShare.
*Follow us for FMCG trends & innovations presentations, we would love to keep in touch!
Beyond merely combining foods and beverages in a menu, menu development involves understanding you restaurant facility, market, and production capabilities. Menu has to include functional and appetizing recipes.
Foodservice operators from all segments are supporting their customers’ on-the-go lifestyles through grab-and-go service, food trucks and other retail solutions. In this hour-long webcast our panel of experts will explore where the mobile food movement is headed, the trends influencing it and how design and equipment selection can pave the road to success.
A solution to the Brannigan Case Study on soups. This presentation outlines the strategy that Brannigan can follow in order to choose from the given four alternatives in the case
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2. Strategy Overview
1) Leverage the Consumer strengths.
Build a Food Service positioning which reinforces and builds on these strengths.
healthy, great taste, aspirational, versatile
2) Focus on driving HOT dishes especially for Winter
Simple uses that diners can take back into in-home use.
New ideas for food service that link back into and extend the success to date
3) Fresh Avocados add value to the menu for chefs
Lifts the perception of a dish. Diners perceive as extra taste/healthy.
Opportunity for higher $ sales.
3. Positioning
• The strategy is to position the product as a
value add opportunity for chefs.
“Fresh Avocados are the new healthy way to
add flavour and excitement to your menu.”
4. Menu Strategy
Engineering a place on the Menu is the critical success factor:
• Must be highly proactive to promote “hero” Hot dishes to extend
usage.
• A communication strategy that is focused on promoting Hot use of
Fresh Avocados while still supporting use in Cold:
– e.g. “You know how successful adding Avocado is to salads and
gourmet sandwiches. Now Fresh Avocados can bring that same
success to your hot menu too…”
• Develop the Hot “menu ideas” that will resonate with chefs and
diners
5. Targeting the Market
• Priority Segments
Restaurants, Cafes, Hotels, Clubs
• Menu
HOT meal ideas for Modern Australian, Seafood, Italian/Pizza
• Diner
Female (and male), 20s to 40s, middle to high income, educated
• Region
Skew to Qld/NSW to leverage off the existing consumer and Cold
menu strengths. Vic.,is a sizable market which will not be ignored.
• Price Segment/level
Mid-level dining, good quality food with health considerations, menu
design would translate more easily to in-home, significant volume.
6. Food Service Programs
• Product Development Panel
• Chef Masterclasses
• Chef Advertising / Website
• Public Relations
• Providore Program
• Menu Penetration Survey
7. Timing
• 2008-09: Prepare for Winter 2009
Product performance panel
Baseline menu penetration national survey
• 2009-10: Launch Campaign
Launch Masterclasses
Establish Providore Program
Develop and launch creative campaign/advertising
• 2010-11: 2nd Winter Campaign
Continue advertising and Masterclass
Build on Providore partnerships
Prepare plans for wider opportunities
Menu penetration national survey
• 2011-12: 3rd Winter Campaign + expand to new segments
Creative and promotional campaign
Consolidate Providore Program
Explore wider opportunities: TAFEs, Tertiary/School/Caterer segments
Menu penetration national survey
