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.
This document describes the concept for a new restaurant called Little Shanty that aims to fill a market space between fast casual and fast food called "Fresh Casual". Little Shanty will offer both healthy and indulgent options to appeal to customers who want fresh ingredients and frequent menu updates. The restaurant focuses on quality food, design, and community involvement. Financial projections estimate that a single location in Warren, NJ could reach $950,000 in annual sales once established.
Raymond Magdaluyo established the Red Crab Group which grew to include 14 restaurants under various concepts. Originally focused on Filipino and seafood dishes, he faced challenges with unclear branding and identity. Through market research, he learned his target customers were younger adults and repositioned the restaurants with an international seafood focus. He continued developing new concepts tailored to different locations and customers, applying lessons from detailed product testing and market research. This allowed the Red Crab Group to expand successfully with restaurants appealing to various segments.
This document describes a proposed mobile app called YummyNow that would allow restaurant patrons to design and share custom menu items. Initial research found that most respondents ate out frequently and were open to using mobile apps while dining. The concept is to generate user-generated content for menus in order to increase word-of-mouth promotion for restaurants. Sketches of potential user flows show a patron designing a custom sushi roll online, sharing it on social media to earn a discount, and having it added to the restaurant's TV display menu for others to order.
The document provides information about several innovative restaurants and food businesses in Columbus, Ohio. It summarizes each business' concept and highlights aspects of innovation. The businesses showcased include Bravo Italian, Pistacia Vera patisserie, Betty's Fine Food & Spirits, Jeni's Splendid Ice Creams, Due Amici restaurant, Barrio Tapas, and Two Caterers event planning company. They demonstrate innovation through creative menu items, attention to detail, entrepreneurial problem-solving, and commitments to sustainability and local sourcing.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
The document outlines plans for marketing the Seabear Oyster Bar in Athens, Georgia. Key goals included increasing brand awareness as many were unaware of Seabear. Tactics included designing flyers, stickers, bottle opener keychains, and a table flip book to educate customers. Social media engagement was increased organically by interacting with posts. Strategic partnerships with organizations like hotels and food tours were established to promote Seabear. Measures of success included doubling social media followers and selling out of all promotional products within months.
The document outlines plans for Seabear Oyster Bar, an oyster bar in Athens, Georgia. It introduces the team working on the plans and describes the brand, current problems of low awareness, and communication goals of increasing awareness of the name, what the brand is, and its persona. Various creative tactics are described, including flyers, stickers, keychains, a flip book for tables, and social media strategies. Relationships with local organizations are discussed to bring in potential customers. Measures of success so far include doubling social media presence, selling out of bottle shuckers and most stickers, and distributing flip books in the restaurant.
This document analyzes and compares two steakhouse restaurants, Tony Roma's and Outback, in Glorietta 4, Manila. It examines their missions/visions, core values, locations, ambiance, target customer segments, competitors, unique traits, and steak options. The conclusion is that location and customer service are important factors for restaurants, and that focusing on high quality steak while providing a good dining experience ensures customer loyalty.
This document describes the concept for a new restaurant called Little Shanty that aims to fill a market space between fast casual and fast food called "Fresh Casual". Little Shanty will offer both healthy and indulgent options to appeal to customers who want fresh ingredients and frequent menu updates. The restaurant focuses on quality food, design, and community involvement. Financial projections estimate that a single location in Warren, NJ could reach $950,000 in annual sales once established.
Raymond Magdaluyo established the Red Crab Group which grew to include 14 restaurants under various concepts. Originally focused on Filipino and seafood dishes, he faced challenges with unclear branding and identity. Through market research, he learned his target customers were younger adults and repositioned the restaurants with an international seafood focus. He continued developing new concepts tailored to different locations and customers, applying lessons from detailed product testing and market research. This allowed the Red Crab Group to expand successfully with restaurants appealing to various segments.
This document describes a proposed mobile app called YummyNow that would allow restaurant patrons to design and share custom menu items. Initial research found that most respondents ate out frequently and were open to using mobile apps while dining. The concept is to generate user-generated content for menus in order to increase word-of-mouth promotion for restaurants. Sketches of potential user flows show a patron designing a custom sushi roll online, sharing it on social media to earn a discount, and having it added to the restaurant's TV display menu for others to order.
The document provides information about several innovative restaurants and food businesses in Columbus, Ohio. It summarizes each business' concept and highlights aspects of innovation. The businesses showcased include Bravo Italian, Pistacia Vera patisserie, Betty's Fine Food & Spirits, Jeni's Splendid Ice Creams, Due Amici restaurant, Barrio Tapas, and Two Caterers event planning company. They demonstrate innovation through creative menu items, attention to detail, entrepreneurial problem-solving, and commitments to sustainability and local sourcing.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
The document outlines plans for marketing the Seabear Oyster Bar in Athens, Georgia. Key goals included increasing brand awareness as many were unaware of Seabear. Tactics included designing flyers, stickers, bottle opener keychains, and a table flip book to educate customers. Social media engagement was increased organically by interacting with posts. Strategic partnerships with organizations like hotels and food tours were established to promote Seabear. Measures of success included doubling social media followers and selling out of all promotional products within months.
The document outlines plans for Seabear Oyster Bar, an oyster bar in Athens, Georgia. It introduces the team working on the plans and describes the brand, current problems of low awareness, and communication goals of increasing awareness of the name, what the brand is, and its persona. Various creative tactics are described, including flyers, stickers, keychains, a flip book for tables, and social media strategies. Relationships with local organizations are discussed to bring in potential customers. Measures of success so far include doubling social media presence, selling out of bottle shuckers and most stickers, and distributing flip books in the restaurant.
This document analyzes and compares two steakhouse restaurants, Tony Roma's and Outback, in Glorietta 4, Manila. It examines their missions/visions, core values, locations, ambiance, target customer segments, competitors, unique traits, and steak options. The conclusion is that location and customer service are important factors for restaurants, and that focusing on high quality steak while providing a good dining experience ensures customer loyalty.
Dublin Dr. Pepper: A Goldmine of OpportunityAngela Romero
Dublin Dr. Pepper, a small-town soda maker, was forced to close by Dr Pepper HQ despite a loyal following. This creative brief proposes re-launching Dublin Dr. Pepper as an artisanal soda, targeting affluent urban professionals who prefer locally-made organic foods. The marketing strategy would emphasize Dublin Dr. Pepper's original taste from cane sugar in glass bottles. A two-page magazine ad would feature copy highlighting the soda's return and a design that doubles as a bottle opener.
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.
Southern Brewing Company lacked brand awareness and a cohesive brand identity. To address this, an advertising agency revamped SBC's digital presence, creating a new website and consistent branding across social media. This included establishing a welcoming tone and visual identity focused on locally sourced ingredients. The rebranding increased social media followers and engagement. SBC now has a stronger online presence to connect with the Athens community.
This document summarizes the branding and marketing strategy developed for White Tiger Gourmet restaurant. The strategy addressed two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned the logo, website, menu and photography to create a consistent brand image. They also increased social media presence on Instagram and Facebook through contests, user-generated content and events. This led to an 844% increase in Instagram followers and growth in Facebook interactions. Overall sales increased by 38% after implementing the new branding and marketing strategy.
Krupa Consulting is a public relations and marketing firm founded in 2010 and headquartered in Los Angeles. The firm specializes in brand identity, exposure, and alliances. Founder Rachel Krupa has over a decade of experience in event planning and public relations for high-profile clients in various industries. Krupa Consulting offers services in public relations, branding, communications, events, and strategic partnerships.
This document provides a case study and summary of a marketing campaign for White Tiger Gourmet, a restaurant in Athens, Georgia. The campaign aimed to address two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned branding elements like the logo, website, and menu to create a consistent brand image. They also increased social media presence on platforms like Instagram and Facebook through contests and engaging content. These efforts led to growth in social followers, interactions, and sales, establishing White Tiger Gourmet as a popular local restaurant.
The document discusses various elements involved in planning and executing a performance or event, including conceptualization, design, production elements like sound and lighting, the performance space, performers, and audience experience. It also references evaluation of return on investment. Additional sections cover roots of food and wine culture, trends in dining styles from traditional to modern, and resources for staying up to date on Asian food regulations and events.
This project is an application from Brand Identity & Strategy, in which we have used a fictitious Cafe located in the island of Menorca & our task is to build the brand from scratch using principle studied in the class
The document discusses several key factors in restaurant design including atmosphere, lighting, landscaping, signs, and interior elements. It emphasizes that atmosphere is crucial in attracting customers and should incorporate sight, smell, hearing, temperature, and landscaping. Both the exterior and interior design must invite customers inside and create a comfortable dining experience through elements like lighting, colors, furniture, and acoustics. The entrance specifically needs to be clearly visible and convey a positive first impression of the restaurant.
this ppt presentation is about the restaurant atmosphere that how should we enhance our restaurant beauty by following these simple steps..... things that affect our design, concept, theme and over all ambiance.....
Carrefour Gourmet aims to offer premium quality products with a vast selection, an excellent and unique customer experience, and interactive product information. More than just a supermarket, it seeks to create an authentic culinary experience. It focuses on quality, variety, and satisfying customers who appreciate good food through elegant store design and expert product ambassadors to share knowledge about their creations.
This event will be called "Cooking with Chef Carol" and will showcase healthy food alternatives for Ole Miss students. Tables will be set up in the Grove from 11am to 3pm with foods like quinoa dishes and recipes that students can take. Chef Carol Borchardt will speak about healthy eating at 12:30pm. The objectives are to promote healthy lifestyles and eating among students. The budget is $11,100 which will cover costs like food, tables, linens, and paying Chef Borchardt. Security and a sound system will also be provided.
Eeatons - A global marketing strategy for a Jamaican brandLéa Coubray
This document provides information about the branding project for Eaton's BBQ sauces in Australia and Brazil. It includes background research on the BBQ sauce markets in both countries, insights about consumers' perceptions and behaviors, positioning statements, creative concepts, and tactical marketing plans for each country. The plans outline objectives, target audiences, communication channels, events, and timeline for campaigns launching the brand in Australia and Brazil over 2016-2017.
The document discusses strategies to increase brand awareness and sales for several Irish brands, including Cnoc Suain, Dublin Cheese, and Odlums. For Cnoc Suain, recommendations include cultural programs, events, and partnerships to position it as a hub for Irish culture. For Dublin Cheese, suggestions involve targeting younger consumers through social media, new products, and advertising. And for Odlums, proposals comprise campaigns in schools, celebrity endorsements, and website changes to reconnect with customers.
Understanding Consumer Wine Perceptions with Tim Hanni MWOregon Wine Board
This document discusses a new approach to wine sales and service called "Vinotyping". It proposes that understanding individual sensory preferences and "Vinotypes" can help sellers better match customers to wines they will enjoy. The document provides examples of common wine reference types to aid comparative selling. It also outlines converting the traditional wine conversation into one focused first on the customer's preferences using the Vinotype framework to personalize recommendations and increase satisfaction, sales and repeat business.
Danny Boome is an international TV personality known for his culinary work and dynamic personality. He has over a decade of broadcasting experience and has built his brand across the globe. Fresh Fest is an event celebrating Fresh Direct's suppliers, produce, and values through a market, dining experiences with guest chefs, lectures from suppliers, and cooking demonstrations. Potential digital marketing campaigns include disrupting other grocery chains by comparing products, creating instructional videos on food pairings, and promoting Fresh Direct's suppliers.
The document describes two Pittsburgh businesses, The Waffle Shop and Conflict Kitchen, that take a "content-centric" approach to marketing. Both rely heavily on engaging content creation and interactions between customers to drive their business. The Waffle Shop produces various TV shows and live events featuring customers. Conflict Kitchen is a take-out restaurant that educates about countries in conflict with the US through food from that country and packaging featuring interviews. Both use content to promote discussion and understanding beyond what their core business offers.
This document provides a marketing plan for Southbound, a new restaurant in Fort Lauderdale, Florida specializing in grilled cheese sandwiches and hot dogs. The plan outlines the company description, strategic focus, situation analysis including SWOT analysis, market and product focus, marketing program strategy and tactics, financial projections, organizational structure, and implementation and evaluation plans. The owners analyzed the local market and saw an opportunity to open a specialty grilled cheese and hot dog restaurant with unique menu items and a retro, rock and roll atmosphere. Their goals are to attract both local and tourist customers and establish themselves as one of the most popular restaurants in the area within five years.
Nom Nom Bakery aims to provide customers with delicious and affordable baked goods in a welcoming environment. The bakery will offer a wide variety of fresh pastries, including multicultural options, using ingredients from local markets. Nom Nom Bakery will benefit the community by providing healthy eating alternatives, supporting local businesses, and sponsoring charitable organizations. The owners have developed a marketing plan targeting various demographics, and they provide financial projections estimating $36,000 in income within the first six months of operation.
El documento discute el concepto de paisaje cultural y el rol del arquitecto en diferentes contextos. En una ciudad nueva, el arquitecto tiene libertad para diseñar sin restricciones culturales. Sin embargo, incluso ciudades sin historia adquieren personalidad por su entorno natural. En ciudades antiguas, el arquitecto debe apegarse a la arquitectura histórica y cultural, pero también puede combinar elementos antiguos con modernos.
Doctoral Consortium "Networked Innovation - necessity, challenges and and research issues"
Tampere, Finland, September, 15-18,2011
www.nitim.eu is Ph.D. network on Network, Information Technology and Innovation Management
INFOGRAFIA “iRON_MOBILE” - El efecto mobile en el Índice de Reputación Online...Vivential Value
Primer estudio sectorial donde se analiza la influencia de las opiniones online, emitidas desde dispositivos móviles, sobre la Reputación Online de los hoteles españoles.
Dublin Dr. Pepper: A Goldmine of OpportunityAngela Romero
Dublin Dr. Pepper, a small-town soda maker, was forced to close by Dr Pepper HQ despite a loyal following. This creative brief proposes re-launching Dublin Dr. Pepper as an artisanal soda, targeting affluent urban professionals who prefer locally-made organic foods. The marketing strategy would emphasize Dublin Dr. Pepper's original taste from cane sugar in glass bottles. A two-page magazine ad would feature copy highlighting the soda's return and a design that doubles as a bottle opener.
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.
Southern Brewing Company lacked brand awareness and a cohesive brand identity. To address this, an advertising agency revamped SBC's digital presence, creating a new website and consistent branding across social media. This included establishing a welcoming tone and visual identity focused on locally sourced ingredients. The rebranding increased social media followers and engagement. SBC now has a stronger online presence to connect with the Athens community.
This document summarizes the branding and marketing strategy developed for White Tiger Gourmet restaurant. The strategy addressed two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned the logo, website, menu and photography to create a consistent brand image. They also increased social media presence on Instagram and Facebook through contests, user-generated content and events. This led to an 844% increase in Instagram followers and growth in Facebook interactions. Overall sales increased by 38% after implementing the new branding and marketing strategy.
Krupa Consulting is a public relations and marketing firm founded in 2010 and headquartered in Los Angeles. The firm specializes in brand identity, exposure, and alliances. Founder Rachel Krupa has over a decade of experience in event planning and public relations for high-profile clients in various industries. Krupa Consulting offers services in public relations, branding, communications, events, and strategic partnerships.
This document provides a case study and summary of a marketing campaign for White Tiger Gourmet, a restaurant in Athens, Georgia. The campaign aimed to address two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned branding elements like the logo, website, and menu to create a consistent brand image. They also increased social media presence on platforms like Instagram and Facebook through contests and engaging content. These efforts led to growth in social followers, interactions, and sales, establishing White Tiger Gourmet as a popular local restaurant.
The document discusses various elements involved in planning and executing a performance or event, including conceptualization, design, production elements like sound and lighting, the performance space, performers, and audience experience. It also references evaluation of return on investment. Additional sections cover roots of food and wine culture, trends in dining styles from traditional to modern, and resources for staying up to date on Asian food regulations and events.
This project is an application from Brand Identity & Strategy, in which we have used a fictitious Cafe located in the island of Menorca & our task is to build the brand from scratch using principle studied in the class
The document discusses several key factors in restaurant design including atmosphere, lighting, landscaping, signs, and interior elements. It emphasizes that atmosphere is crucial in attracting customers and should incorporate sight, smell, hearing, temperature, and landscaping. Both the exterior and interior design must invite customers inside and create a comfortable dining experience through elements like lighting, colors, furniture, and acoustics. The entrance specifically needs to be clearly visible and convey a positive first impression of the restaurant.
this ppt presentation is about the restaurant atmosphere that how should we enhance our restaurant beauty by following these simple steps..... things that affect our design, concept, theme and over all ambiance.....
Carrefour Gourmet aims to offer premium quality products with a vast selection, an excellent and unique customer experience, and interactive product information. More than just a supermarket, it seeks to create an authentic culinary experience. It focuses on quality, variety, and satisfying customers who appreciate good food through elegant store design and expert product ambassadors to share knowledge about their creations.
This event will be called "Cooking with Chef Carol" and will showcase healthy food alternatives for Ole Miss students. Tables will be set up in the Grove from 11am to 3pm with foods like quinoa dishes and recipes that students can take. Chef Carol Borchardt will speak about healthy eating at 12:30pm. The objectives are to promote healthy lifestyles and eating among students. The budget is $11,100 which will cover costs like food, tables, linens, and paying Chef Borchardt. Security and a sound system will also be provided.
Eeatons - A global marketing strategy for a Jamaican brandLéa Coubray
This document provides information about the branding project for Eaton's BBQ sauces in Australia and Brazil. It includes background research on the BBQ sauce markets in both countries, insights about consumers' perceptions and behaviors, positioning statements, creative concepts, and tactical marketing plans for each country. The plans outline objectives, target audiences, communication channels, events, and timeline for campaigns launching the brand in Australia and Brazil over 2016-2017.
The document discusses strategies to increase brand awareness and sales for several Irish brands, including Cnoc Suain, Dublin Cheese, and Odlums. For Cnoc Suain, recommendations include cultural programs, events, and partnerships to position it as a hub for Irish culture. For Dublin Cheese, suggestions involve targeting younger consumers through social media, new products, and advertising. And for Odlums, proposals comprise campaigns in schools, celebrity endorsements, and website changes to reconnect with customers.
Understanding Consumer Wine Perceptions with Tim Hanni MWOregon Wine Board
This document discusses a new approach to wine sales and service called "Vinotyping". It proposes that understanding individual sensory preferences and "Vinotypes" can help sellers better match customers to wines they will enjoy. The document provides examples of common wine reference types to aid comparative selling. It also outlines converting the traditional wine conversation into one focused first on the customer's preferences using the Vinotype framework to personalize recommendations and increase satisfaction, sales and repeat business.
Danny Boome is an international TV personality known for his culinary work and dynamic personality. He has over a decade of broadcasting experience and has built his brand across the globe. Fresh Fest is an event celebrating Fresh Direct's suppliers, produce, and values through a market, dining experiences with guest chefs, lectures from suppliers, and cooking demonstrations. Potential digital marketing campaigns include disrupting other grocery chains by comparing products, creating instructional videos on food pairings, and promoting Fresh Direct's suppliers.
The document describes two Pittsburgh businesses, The Waffle Shop and Conflict Kitchen, that take a "content-centric" approach to marketing. Both rely heavily on engaging content creation and interactions between customers to drive their business. The Waffle Shop produces various TV shows and live events featuring customers. Conflict Kitchen is a take-out restaurant that educates about countries in conflict with the US through food from that country and packaging featuring interviews. Both use content to promote discussion and understanding beyond what their core business offers.
This document provides a marketing plan for Southbound, a new restaurant in Fort Lauderdale, Florida specializing in grilled cheese sandwiches and hot dogs. The plan outlines the company description, strategic focus, situation analysis including SWOT analysis, market and product focus, marketing program strategy and tactics, financial projections, organizational structure, and implementation and evaluation plans. The owners analyzed the local market and saw an opportunity to open a specialty grilled cheese and hot dog restaurant with unique menu items and a retro, rock and roll atmosphere. Their goals are to attract both local and tourist customers and establish themselves as one of the most popular restaurants in the area within five years.
Nom Nom Bakery aims to provide customers with delicious and affordable baked goods in a welcoming environment. The bakery will offer a wide variety of fresh pastries, including multicultural options, using ingredients from local markets. Nom Nom Bakery will benefit the community by providing healthy eating alternatives, supporting local businesses, and sponsoring charitable organizations. The owners have developed a marketing plan targeting various demographics, and they provide financial projections estimating $36,000 in income within the first six months of operation.
El documento discute el concepto de paisaje cultural y el rol del arquitecto en diferentes contextos. En una ciudad nueva, el arquitecto tiene libertad para diseñar sin restricciones culturales. Sin embargo, incluso ciudades sin historia adquieren personalidad por su entorno natural. En ciudades antiguas, el arquitecto debe apegarse a la arquitectura histórica y cultural, pero también puede combinar elementos antiguos con modernos.
Doctoral Consortium "Networked Innovation - necessity, challenges and and research issues"
Tampere, Finland, September, 15-18,2011
www.nitim.eu is Ph.D. network on Network, Information Technology and Innovation Management
INFOGRAFIA “iRON_MOBILE” - El efecto mobile en el Índice de Reputación Online...Vivential Value
Primer estudio sectorial donde se analiza la influencia de las opiniones online, emitidas desde dispositivos móviles, sobre la Reputación Online de los hoteles españoles.
Rings have been discovered around the centaur Chariklo, making it the smallest object known to have rings. During an observation of Chariklo passing in front of a distant star, astronomers detected two brief dips in the star's light that revealed the presence of two narrow rings around Chariklo. The rings are made of water ice and are several miles wide, orbiting hundreds of miles from the center of Chariklo. This unexpected discovery provides an opportunity to learn how rings can form around small planetary bodies.
This advertisement promotes DogVacay, a service that allows dog owners to board their dogs with individuals rather than kennels, and also enables people to earn money by offering dog boarding, walking, training, daycare or pet sitting services in their own homes. DogVacay qualifies all pet sitters, provides insurance, veterinary support and satisfaction guarantees to give dog owners peace of mind when using their service to find quality dog care while traveling or working.
Deepak Sawant was born on April 4, 1965 at 3:47 AM in Mumbai, India. His horoscope indicates:
1. He is a self-made, practical person who achieves success through hard work rather than outside influence. He is slow to anger but perseveres to reach his ambitions after overcoming obstacles.
2. He has a serious demeanor and speaks carefully. He is not very social but can be successful in careers like civil engineering, teaching, or operating a fuel business.
3. Fortune comes later in life, after age 42-43. He should focus on savings and prudent investments. Marriage may occur early or late, and he may experience sacrifice in his marital or
2013 CES에 출품된 제품들 중 특히 Start-up들의 혁신을 담아 보았습니다. 그리고 스타트업들의 비약적인 성장을 가능케 한 플랫폼인 Kickstarter에 대한 소개와 더불어 광고 에이전시가 스타트업들에게 얻을 수 있는 Inspiration은 무엇이 있는지도 담아보았습니다.
Discussion on Labour Gap for Mining & Construction Industries - Morning Plena...ExpoPlaza Latina
The document discusses strategies for filling labor gaps in the mining and construction industries in Canada. It summarizes presentations from a morning plenary at ExpoPlaza Latina on how to address shortages of skilled workers. The presenters proposed developing competitive employer brands, engaging with students, and reforming immigration policies to expedite work visas as ways to recruit foreign talent and fill labor needs over the next decade as many current workers retire. Strategies discussed included promoting career opportunities, apprenticeship programs, and leveraging trade agreements and provincial nominee programs to facilitate international recruitment.
DeePak SS was born on April 4, 1965 at 3:47 AM in GMT +0 time zone. Their astrological chart indicates they have an Aries rising sign, meaning they tend to be energetic, pioneering, and independent. Their Sun, Moon, Mercury, Venus, and Mars are also in Aries, signifying assertiveness, enthusiasm, and a desire to lead. Their astrological profile suggests they like taking initiative and starting new projects, though may struggle with patience, follow-through, and considering others' perspectives. Overall, DeePak appears driven to pursue their goals energetically but would benefit from developing diplomacy, persistence, and teamwork.
The document discusses religious symbols in Catholicism. It references symbols related to the Holy Trinity such as lilies and doves, which represent the Holy Spirit. These symbols are important aspects of depicting faith and spirituality in the Roman Catholic Church.
The document discusses different types of customers in foodservice markets including captive, mass, and status markets. It examines factors that influence customer choices such as convenience, social occasions, and lifestyle. Various customer segments are also analyzed including repeat customers, families, seniors, and their specific needs and expectations from foodservice establishments.
This document outlines a communication strategy for Spanish Josh, a new restaurant serving Spanish and Indian cuisine. It begins with an introduction to the brand proposition and target market understanding. It then describes the results of a dipstick survey conducted in Bangalore to understand why customers frequently visit an existing restaurant, Mast Kalandar. The survey found customers appreciate Mast Kalandar's consistent quality, hygiene, and convenient location. The document concludes by recommending Spanish Josh focus its communication on engaging customers at multiple touchpoints from their first visit through return visits using social media, word-of-mouth promotions, and dual positioning to different customer segments.
The document summarizes a report about conducting market research for new steak house restaurants. It found that [1] customers want variety beyond just steak, a child-free section after 9pm, and high-quality ingredients. [2] Customers can be segmented into those seeking social experiences, focused on food, and desiring elegant ambiance. [3] Successful steak houses will identify their target customer segment and cater to what matters most to that group.
This document provides guidance on establishing and managing a successful bar business. It discusses identifying the target clientele and designing the bar concept, atmosphere, and decor to attract them. Specific customer types are outlined, including diners, drop-ins, and regular patrons. Location selection and market feasibility are also addressed. The document emphasizes that every element of the bar business, from drinks to staff to layout, should work together to create a coherent image and experience for the target clientele.
This document provides an overview of different types of restaurants and their characteristics. It discusses chains versus independent restaurants, franchised restaurants, quick-service restaurants, fast casual restaurants, family restaurants, casual dining, and fine dining. It also covers specific cuisine types like steak houses, seafood restaurants, and ethnic cuisines. Additionally, it summarizes theme restaurants, chef-owned restaurants, women chefs and owners, and centralized home delivery models.
This document provides an overview of different types of restaurants and their characteristics. It discusses chains versus independent restaurants, franchised restaurants, quick-service restaurants, fast casual restaurants, family restaurants, casual restaurants, fine-dining restaurants, steak houses, seafood restaurants, ethnic restaurants like Mexican and Chinese, theme restaurants, chef-owned restaurants, women chefs and owners, and centralized home delivery restaurants. For each type it provides 1-2 defining traits and discusses economic factors and operational aspects.
This document provides an overview of different types of restaurants and their characteristics. It discusses chains versus independent restaurants, franchised restaurants, quick-service restaurants, fast casual restaurants, family restaurants, casual restaurants, fine-dining restaurants, steak houses, seafood restaurants, ethnic restaurants, theme restaurants, chef-owned restaurants, women chefs and owners, and centralized home delivery restaurants. For each type, it outlines defining traits, examples, economics, and historical background.
The document discusses the transformation of the food industry as consumers demand better quality food at cheaper prices. It notes that foodservice segments are no longer clearly defined as operators across segments move toward an "optimum value platform" offering more upscale culinary options using lower cost ingredients. Two strategies are highlighted - casualization by high-end chefs and upscaling quick service menus. Examples are given of pizza, burgers, sandwiches, pasta and ice cream being platforms used to deliver this new value through creative ingredients and flavors. The key to success is evaluated as relevance, intriguing flavors, affordability and believability.
Two brews provides a summary of their branding guide which outlines their brand identity. The guide includes sections on their situational analysis, SWOT analysis, target markets, brand philosophy/tone, logo/colors, acceptable uses, and proposed branding materials like their website, apparel, and signage. The branding guide aims to position Two Brews as a coffee shop by day and bar by night that caters to college students and locals in Ithaca, NY.
This chapter discusses different types of restaurants and their owners. It describes chain and independent restaurants, as well as franchised, quick-service, fast casual, family, casual, and fine-dining restaurants. Specific restaurant types like steak houses, seafood, ethnic, theme, and chef-owned restaurants are also outlined. The chapter provides details on the defining characteristics, operations, advantages, and economics of each type. It concludes with a section on women chefs and restaurant owners, as well as centralized home delivery systems.
- Customers want quality products that match the price, whether expensive or inexpensive. They do not want to feel cheated.
- For higher prices, customers expect a premium, authentic product or dining experience that makes them feel it is worth the cost. This may include unique menu items, attentive service, or special details.
- However, inexpensive options are also appreciated if they provide good quality and value without seeming fake or low-quality. Customers recognize each product should be priced accordingly to its authenticity and characteristics.
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 gastro-pub emerged as a concept in the UK that focused more on food than traditional pubs. The first gastro-pub, The Eagle, opened in London in 1991 and aimed to offer good quality food at a reasonable price by reducing other costs. Gastro-pubs differ from regular pubs in their emphasis on food over drinks and from brasseries in having a more casual atmosphere. Examples show how gastro-pubs meet customer and business needs through quality food, value, and appropriate service levels. The popularity of the concept continues to grow due to these benefits.
1. The document outlines an objectives and marketing plan for launching a new Long John Silver's seafood restaurant in India.
2. Key elements of the plan include segmenting customers demographically and psychographically, choosing a prime location in Mantri Mall, developing unique seafood-focused menu items and combos, and creating print and audiovisual advertising to promote the new tagline "join the frenzy".
3. A grand opening launch is planned involving media promotions and a ribbon-cutting ceremony with the Mantri Mall manager to attract customers and media attention.
The document provides advice for a head brewer on producing quality beers that are balanced and drinkable. It emphasizes:
1) Using high quality raw materials like malt, hops, yeast and liquor and ensuring their efficient use in brewing.
2) Striking a balance between brewing quality beers, running a brewery commercially, and managing public relations. Quality should never be sacrificed for cost or publicity.
3) Developing a portfolio of beers that includes session beers, premium ales, and niche beers using both traditional and novel ingredients in new ways. Beers should be brewed for consumers but the brewer should also have fun experimenting.
Blue Coast Coffee - Business Summary 8.10.15Hilary Lane
Blue Coast Coffee is a coffee shop and cafe located in Shrewsbury, MA owned by Hilary Lane. It has received excellent reviews and ratings, being ranked #1 on both Yelp and Trip Advisor. The shop has a coastal New England theme and aims to provide exceptional quality food and service in a bright, cheerful atmosphere. It has experienced strong sales growth since opening and has potential to expand its offerings in areas like catering and retail sales.
South Florida Cuisine - Chapter 1, Miami Brunch Spots by Scott StorickScott Storick
This presentation goes over the top three brunch spots in Miami. It breaks it down into three categories: restaurant ambience, service, and, of course, the food.
The document discusses old guard food bloggers versus upstarts. Old guard bloggers are influenced by editorial oversight and advertisers, have expense accounts, and follow traditional rules and conventions. Upstart bloggers have no editorial oversight, rely on fewer advertisers and pay expenses out of pocket, follow few conventions, and have varying levels of influence. The document also discusses how one food blogger chooses topics including new and favorite places, unique experiences, suggestions from readers and PR, and serendipity. It lists influences on her blogging including local chefs, magazines, and other food websites. Finally, it discusses catering to influencers by monitoring reviews, offering business benefits to bloggers, and addressing complaints.
This document discusses the problem of unhealthy "bad food" dominating the food system and presents a solution called Basis. It summarizes that bad food is winning due to factors like subsidies for commodity crops and less time spent cooking. Basis is presented as a new business model that can make good, healthy food more affordable, convenient and less confusing by creating a value chain directly connecting family farms to consumers through services like Good Food to You weekly deliveries. The goal is to provide good food for all.
Freshfully is an online marketplace for local food that connects farmers and food producers directly with consumers. It allows local farms and producers to list their products for sale. Consumers can browse listings, read articles about local food, and purchase products online. The site was created to make local food more accessible and affordable, and to provide more revenue to farmers. It currently has 8 farmers selling 50 products and 300 business listings.
4. Survey
From
restaurant
email
list
Survey
format
was
asked
from:
excellent
to
poor
ra9ngs
Focus
Groups
20
randomly
selected
people
Blind
Taste
Test
(20
people)
Blindfolded
each
person,
and
put
two
plates
in
front
of
them.
Plate
“A”
had
half
of
a
five
napkin
burger
(the
restaurant’s
signature
-‐-‐
with
gruyere
cheese,
caramelized
onions,
and
rosemary
aioli
on
a
white
roll)
and
Plate
“B”
had
half
of
a
burger
from
the
compe9tor
Super
Heavy
Users
Asked
6
customers
that
go
to
Five
Napkin
on
a
regular
basis
5.
6.
7. Mission:
to
provide
the
community
with
a
hand-‐crafted
sushi,
appetizer,
and
entree
salads,
and
a
full
selection
of
entrees
Culture:
casual,
fun,
and
neighborhood
feel
lines
of
business:
burgers,
sushi,
and
drinks
Priorities:
provide
customers
with
a
wide
variety
of
gourmet
food
and
drink
options
8. Primary:
Secondary:
From
a
broad
context:
Competitors
are
restaurants
that
have
a
variety
of
moderately
price
burgers,
as
well
as
menu
drink
options
and
other
entrée
options.
In
addition,
the
atmosphere
is
more
on
the
upscale
side.
9. Size:
7
Locations
General
health:
Economically
Stable
Rationality/seasonality:
Seasonally
based,
does
well
in
the
summer/spring
Distribution:
Four
loca9ons
in
New
York
City,
one
loca9on
in
Boston,
one
loca9on
in
Miami,
and
one
loca9on
in
Atlanta
10. Sales:
Average
around
one
million
dollars
a
year
Share
of
the
Market:
Us
30%
ownership
of
the
Boston
Burger
market
Them
40%
of
the
market
within
the
competitive
context
Strengths:
Us
Them
• Unique
atmosphere
Tradi9onal
style
burgers
• Aptly
named
Strong
bar
atmosphere
• Well
constructed
Solid
year-‐round
customer
base
• Burgers
attract
specific
customers
great
loca9ons-‐
waterfront
and
• Beantown
burger-‐
Tourists
Newbury
street
Weaknesses:
Us
Them
• Trying
to
be
all
things
to
all
people
• Menu
is
not
unique,
lacking
in
variety
• Haven’t
dis9nguished
the
burgers
from
the
rest
of
the
menu
11. Image
and
awareness:
• Us:
don’t
have
a
clear
or
definite
image,
and
do
not
have
an
awareness
of
where
they
stand
in
the
market
or
what
differen9ated
them
from
their
compe9tors
• Them:
tradi9onal,
American
dining
for
everyone
Pricing:
• Us:
don’t
have
a
clear
or
definite
image,
and
do
not
have
an
awareness
of
where
they
stand
in
the
market
or
what
differen9ated
them
from
their
compe9tors
• Them:
tradi9onal,
american
dining
for
everyone
13. Demographics,
lifestyles,
values:
Those
looking
for
a
reasonably
priced
restaurant
with
a
nice
environment
(i.e.
tourists,
kids
on
vacation,
families)
Relationships/attitudes
toward
the
category
and
brand:
Customers
are
not
familiar
with
a
distinct
concept
of
brand.
They
are
driven
by
location.
Usage
patterns:
No
local
fan-‐base,
customers
go
there
once
or
twice
before
moving
on
Buyer
decision
dynamics:
Beantown
and
Five
Napkin
are
best
sellers
because
of
their
names.
14. Demographics,
lifestyles,
values:
Those
looking
for
traditional
american
cuisine
and
bar
atmosphere
Relationships/attitudes
toward
the
category
and
brand:
They
go
there
because
they
have
heard
of
it
before.
It
also
has
a
distinct
appearance
that
is
attractive
and
comfortable
Usage
Patterns:
Local
fan
base,
customers
go
once
and
continue
to
go
back
Buyer
decision
dynamics:
Bestseller
is
the
Joe’s
Original
Burger
15.
16. Sales:
Increase
sales
during
off
season
by
20%
by
attracting
a
local
customer
base
Distribution:
Social
media,
Corporate
Connections,
Local
promotional
efforts
(ie.
Magazines,
appearances
on
television
shows,
Restaurant
week
partnership)
Competitive
Position:
We
came
up
with
the
idea
that
Five
Napkin
Burger
is
a
burger
boutique
as
opposed
to
a
burger
joint.
We
believe
that
the
Five
Napkin
Burger
is
the
Classy
Burger.
We
hope
to
appeal
to
people
between
the
ages
of
21-‐30
who
are
trendy,
hot,
young
professionals
looking
for
a
gourmet
burger
and
want
a
consistent
location
that
allows
a
mix
of
business
and
pleasure.
17.
18. The
Artistry
of
Burgers
• Visually
looks
tasty
• Appealing
to
all
senses
• Classy
• Flavor/ingredients
19.
20. Target:
21-‐30
year
old
trendy,
business
conscience,
urban
dwellers
looking
for
an
updated
version
of
the
traditional
burger.
Purpose:
• To
come
eat
at
5
Napkins
with
family,
friends,
or
co-‐workers
and
order
a
classy
American
meal
Current
Response:
• “I
have
never
heard
of
5
Napkins
burgers”
• 5
Napkins
is
probably
just
like
any
other
burger
joint
• Typical
burger
joint
perception
:
• cheap
• fast
• casual
• not
that
good
food
Position:
• A
mature
environment,
casual,
vintage.
• Good
quality
classy
food,
gourmet.
• Fairly
priced
• Calls
on
all
our
senses
(decoration,
atmosphere,
good
food,
nice
music)
21. Benefit:
• Great
food
-‐
The
client
knows
he
or
she
is
eating
fresh
ground
meat
and
can
taste
the
rich
ingredients
specifically
handcrafted
for
them
• Great
environment
leading
to
great
experiences
• Decoration
(i.e.
Reminds
people
about
"La
casa
del
Jamon"
-‐For
people
who
travel
the
world
and
know
good
meat
-‐
feel
a
certain
relation
to
the
product
if
they
recognize
this)
• A
fun
place
to
come
for
casual
drinks
and
a
meal
with
friends
(Happy
Hour
every
day)
• Decent,
moderate
price
Desired
response:
5
napkin
burger
was
a
classy
yet
casual
place
to
come
and
have
a
couple
drinks
during
the
happy
hour
and
eat
delicious
fresh
ground
meat
burgers.
I
love
to
come
to
5
napkins
every
chance
I
get
for
a
special
and
fair
priced
German/
US
cuisine.
Personality:
• fun
• semi
-‐
causal
• mature
• vintage
• The
“it”
place
to
be
22.
23. “The
goal
of
our
communica9ons
plan
is
to
refocus
the
image
of
5
Napkins
burgers
as
the
home
of
gourmet
ar9san
burgers.
We
hope
to
appeal
to
people
between
the
ages
of
21-‐30
who
are
trendy,
business
focused
looking
for
a
gourmet
burger
whose
environment
reflects
the
class
of”
24. Menu
Revamp
Five Napkin Burger
Suggested Side: Tuscan Fries
Drink Pairings:
Beer: Blue Moon: Spring Blonde Wheat Ale
Wine: Merlot
5
Cocktail: Peach Bellini BURGER
FIVE NAPKIN
1/3 Prosecco
Original Artisan Non-Beef Burgers
2/3 Peach Nectar blended with simple syrup
Italian Turkey Burger
Cheeseburger This burger is something a little different, the flavors of melted Italian mozzarella, spicy vine-
Suggested Side: French Fries sauce, vinegar peppers, sesame egg roll create uniquely pleasing flavor combina-
ripe tomato
Drink Pairings: tion.
Beer: Budweiser
Wine: California Zinfandel
5 Napkin Veggie Burger
Cocktail: A deliciouson The Beach
Pop Rocks patty homemade with local vegetables, topped with our house 5N sauce, b&b pick-
1/2 oz Vodka les, and famer’s market fresh lettuce & tomato on a freshly baked multi grain roll.
1/2 oz Midori melon liqueur
1/2 oz Chambord raspberry liqueur
Ahi Tuna Burger
3 splashs Pineappletruly unique burger, the Ahi Tuna Burger is marinated in ginger. Topped with scallions and
A juice
Rim glass with crushed Strawberry Pop Rockfried onions, on a sesame egg roll.
soy, Wasabi mayo, tempura candy
Bacon Cheddar Burger Kofta Burger
Lamb
Suggested Side: Tater Lamb Kofta burger features a lamb patty topped with chopped vine-ripe tomatoes, local
The Tots
Drink Pairings: farmer’s market cucumbers, homemade pepper & onion salad, our house tahini sauce, on a
Beer: Amstel Light
freshly baked soft white roll.
Wine: Pinot Gris
Cocktail: Frozen Margarita
2 tsp coarse salt
1 lime wedge
3 oz white tequila
1 oz triple sec
2 oz lime juice
1 cup crushed ice
Inside Out Burger
Suggested Side: Sweet Potato Fries http://www.cnngo.com/sites/default/files/imagecache/inline_image_624x416/2011/01/20/
Shanghai-cocktails----el-Coctel-Midnight-Negroni-----inline2.jpg
Drink Pairings:
Beer: Bud Light Lime
Wine: White Zinfandel
Cocktail: White Sangria
1/2 cup peach schnapps
1/2 cup cognac
1/4 cup white sugar
4 oranges, sliced into rounds
2 mangos, peeled and sliced
4 (750 milliliter) bottles dry white wine, chilled
1 liter ginger ale, chilled
Beantown Burger
Suggested Side: Homemade Onion Rings
Drink Pairings:
Beer: Samuel Adams: Boston Lager
Wine: Chardonnay
25. Corporate
Connections
Five Napkin Burger
5
Suggested Side: Tuscan Fries
Drink Pairings:
Beer: Blue Moon: Spring Blonde Wheat Ale
Wine: Merlot
FIVE NAPKIN
BURGER
Cocktail: Peach Bellini
1/3 Prosecco
Original Artisan Beef Burgers
2/3 Peach Nectar blended with simple syrup
We would like you to hold your next Catering Menu
corporate meeting, fundraiser, or gathering in our private Cheeseburger The Original 5 Napkin Burger
Suggested Side:Our famous namesake burger features 10 oz. of our own imported freshly ground beef, French
French Fries
room! Drink Pairings: gruyere cheese, sweet caramelized Vidalia onions, homemade rosemary aioli, freshly baked soft
Beer: Budweiser white roll.
Wine: California Zinfandel
Cocktail: Pop Rocks on The Beach Cheeseburger
PRICING: 1/2 oz Vodka A classic burger made with prime ingredients featuring 10 oz. of our own imported freshly ground
1/2 oz Midoribeef, choice of gruyere, gouda, provolone, mozzarella, or sharp cheddar cheese on a freshly baked
melon liqueur
Price includes one burger, side item, 1/2 oz Chambord raspberry liqueur soft white roll.
and fountain beverage per person, 3 splashs Pineapple juice
along with a complimentary bottle Rim glass with crushed Strawberry Pop Rock candy
Bacon Cheddar Burger
of wine for the room*. The Bacon Cheddar Burger features 10 oz. our own imported freshly ground beef, sharp cheddar
Bacon Cheddar Burger
cheese, savory bacon, local farmer’s market fresh raw onion, lettuce & tomato, on a freshly baked
Suggested Side: Tater Tots soft white roll.
10 people: $500 Drink Pairings:
15 people: $750 Beer: Amstel Light Inside Out Burger
Wine: Pinot Gris healthier alternative to the classic burger in a bun, 10 oz. of our own imported fresh
20+ people: (Please contact A slightly
Cocktail: Frozen Margaritawith b&b pickles, tomatoes and our house 5N sauce is wrapped in local famer’s
ground beef, topped
our manager for a quote) 2 tsp coarse salt market fresh lettuce.
1 lime wedge
*Bottle of wine can be substituted with 3 oz white tequila
1 oz triple sec
Beantown Burger
three pitchers of beer upon request. The Beantown Burger, one of our best-sellers is an original artisan burger created specially for our
2 oz lime juice
1 cup crushed ice
thyme seasoned roasted tomatoes, locally made Boston baked beans and homemade relish on a
freshly baked soft white roll.
Inside Out Burger
Suggested Side: Sweet Potato Fries
5
Drink Pairings:
Beer: Bud Light Lime BURGER
FIVE NAPKIN
Wine:SIDES Zinfandel
White
If you have previously partici-
Cocktail: White Sangria
pated in one of our Corporate 1/2 cup peachFrench Fries
schnapps
1/2 cup cognac Tuscan Fries
Connections luncheons, you
1/4 cup whiteSweet Potato Fries
sugar
are eligible to receive a 10% 4 oranges, sliced into rounds & Cotija Salad
Tomato, Avocado
Tater Tots
2 mangos, peeled and sliced
discount when you book the Homemade Onion Rings
4 (750 milliliter) bottles dry white wine, chilled
room. Cole SlawSteamed
1 liter ginger ale, chilled
Broccoli
Bowl of House Cured Pickles
Beantown Burger Salad
Side
Suggested Side: Homemade Onion Rings
Drink Pairings:
Beer: Samuel Adams: Boston Lager *See our website for locations and to see our full menu
Wine: Chardonnay
Cocktail: Boston Sidecar
26. Publicity
5
The Award Winning
FIVE NAPKIN
BURGER