The document discusses a SWOT analysis for a restaurant business, highlighting strengths, weaknesses, opportunities, and threats. It details the marketing mix elements, focusing on product quality, strategic pricing, location, promotion, staff training, and customer relationship management. Additionally, it emphasizes the importance of retaining customers and enhancing their experience to build loyalty.

2. STRENGTH
Large labor pool
Easy to adapt to
changing
environment
Endless customers
WEAKNESSES
Intense
competitions
Low profit margins
OPPORTUNITIES
Gain customers
loyalty
Expand
services/products
Expand to new
locations
THREATS
Government
regulations
Changing trends
Bad economy
SWOT OF
RESTAURANT
BUSINESS

3. SWOT OF THE YELLOW
CHILLI

4. MARKETING
MIX
Product
Price
Place
PromotionPeople
Process
Physical
Evidence

5. PRODUCT/SERVICES
 The products of services are intangible as
well as perishable, heterogeneous and that
cannot be owned.
 So it has to be designed with care.
 No compromise in quality.
 Hygienic food.
 Indian food in redefined manner.

6. PRICE
 The prices set are in relevance to the food
quality.
 The only suggestion is that instead of
writing the price in words they should
write in numbers in the menu so that there
is a conveniency on the part of customers.

7. PLACE
 Proper location is very important to bring
more customers.
 Competitors
 Out of the city area
 2nd floor

8. PROMOTION
 Services are something that can easily be
duplicated
 Promotions are critical but necessary to
survive
 Only a few know about the TYC
 Online publicity, up gradation of the
website
 Hoardings, local newspapers.

9. PEOPLE
 Staff represents our organization.
 Staff are the only people with whom the
customers come into Interaction in
services.
 Training and retaining them is very
important.

10. Retention of The Staff
 Give them Free Environment
 Performance Appraisal
 Motivation by Appreciation

11. PROCESS
 The way we deliver the service to the
customers.
 This may even include managing the time
of waiting after the order is placed.
 The more time consumed by a restaurant,
the more fresh food it provides.

12. PHYSICAL EVIDENCE
 Physical environment.
 People prefer a restaurant that has nice
music, ambient lighting, good seating
arrangements and good service.
 To make it more attractive we can put
Aquarium, fountains, etc.

13. Feel The Food
With
Sanjeev Kapoor

14. “FEEL THE FOOD WITH
SANJEEV KAPOOR”
 The key marketing initiative.
 Open Cooking competition.
 Meeting with Sanjeev Kapoor.
 Mouth to mouth publicity.
 Dish by Sanjeev Kapoor.

15. COSTS
Particulars Amount
Party Plot 70,000 to 85,000
Decoration & arrangements 25,000*
Accommodation 15,000
Participants snacks 155 per head

16. How To make TYC the most
desired destination
 Kathiyawadi food in Sanjeev Kapoor style
 By making some changes in the
infrastructure
 By providing some entertainment facilities
 Customer Relationship Management
 Creating awareness about TYC

17. Retaining The Customers
Creating loyal customers is at the heart of
every business.
Acquisition of customers can cost five times
more than retaining current customers.
Retention brings more customers.

18. STRATEGIES

19. Importance Of Food
 Adding taglines like:
“NO COMPROMISE WITH THE
QUALITY”
“QUALITY IS NOT AN ACT; IT’S A
HABIT”
“WE EXCEL IN QUALITY”
 Creating Home-like environment