Skinny's is a growing fast casual restaurant chain that offers healthy food options. It has 64 locations currently open in the Northeast, generating $100 million in annual revenue. The presentation outlines Skinny's strategic plan to continue expanding nationwide by opening in more cities on the West Coast and establishing monthly membership programs. Key performance indicators include increasing revenue to $500 million, occupying major cities, and maintaining high customer satisfaction and low employee turnover rates.
Less sticks, more carrots: New directions for improving food safety in inform...ILRI
This document provides an overview and recommendations from a report on improving food safety in informal markets in low- and middle-income countries. It discusses the context of fragmented hybrid food systems and food safety deficiencies. Specifically, it describes poor physical environments, hygiene practices, and consumer protection in informal community marketplaces. The document advocates for less regulatory enforcement and more collaborative approaches like training, collective action, and incentives to motivate compliance. It recommends local interventions guided by central standards, and multisector partnerships to address challenges at scale through capacity building and differentiating approaches across contexts.
The document summarizes the business plan of an ice cream company. The company aims to become the leading brand in the dairy industry in Singapore. Its goals are to achieve a 30% market share by 2011 and to produce healthier alternative ice cream products. The strategic plan involves hiring professionals and the financial plan outlines funding for research and development, new product launches, operating expenses, and potential sources of funds. The long term goals are to use the business to further peace and justice efforts and to promote global sustainable dairy practices.
The document provides an overview of the Indian dairy industry. It discusses that India is the largest producer of dairy in the world, accounting for over 13% of global milk production. The dairy industry in India has seen a CAGR of 5% growth from 2014 to 2022. It also outlines the different categories of dairy products in India as well as the vision, mission, critical success factors, challenges, and SWOT analysis of the dairy industry. Additionally, it discusses gaps and opportunities for improvement in areas like infrastructure, technology, skills, and support from the government.
HealthPRO is a healthcare procurement organization in Canada that leverages the collective purchasing power of over 250 member hospitals across seven provinces to negotiate contracts for nutrition and food services. They follow a five step contract approach: 1) Develop a strategy and specifications; 2) Prequalify products; 3) Commit members to contracts in advance; 4) Issue a request for proposal and award contracts; 5) Provide ongoing support during the contract period. Their approach allows members to save money through national contracts while getting local support throughout the process.
This document proposes a solution to global hunger by implementing solar food drying and establishing entrepreneurial opportunities for rural communities. The solution involves:
1) Training and supplying rural communities, especially women, in food processing and preservation techniques using solar dryers costing under $300.
2) Establishing a franchise model to distribute the dryers and supplies through local shops owned by entrepreneurs.
3) Financing the purchase of dryers and facilitating the sale of dried foods to generate income for rural families.
HealthPRO provides nutrition and food services contracting for over 800 hospitals across Canada. Their contract approach involves:
1) Planning and developing a strategy based on factors like product complexity and need for innovation.
2) Prequalifying products by having nutrition experts score them on quality specifications.
3) Committing members to contracts in advance of supplier selection to ensure pricing commitments.
4) Issuing requests for proposals to prequalified suppliers and making award recommendations.
5) Providing ongoing support through implementation plans and supplier meetings to ensure benefits of national purchasing power, quality products, and savings.
Skinny's is a growing fast casual restaurant chain that offers healthy food options. It has 64 locations currently open in the Northeast, generating $100 million in annual revenue. The presentation outlines Skinny's strategic plan to continue expanding nationwide by opening in more cities on the West Coast and establishing monthly membership programs. Key performance indicators include increasing revenue to $500 million, occupying major cities, and maintaining high customer satisfaction and low employee turnover rates.
Less sticks, more carrots: New directions for improving food safety in inform...ILRI
This document provides an overview and recommendations from a report on improving food safety in informal markets in low- and middle-income countries. It discusses the context of fragmented hybrid food systems and food safety deficiencies. Specifically, it describes poor physical environments, hygiene practices, and consumer protection in informal community marketplaces. The document advocates for less regulatory enforcement and more collaborative approaches like training, collective action, and incentives to motivate compliance. It recommends local interventions guided by central standards, and multisector partnerships to address challenges at scale through capacity building and differentiating approaches across contexts.
The document summarizes the business plan of an ice cream company. The company aims to become the leading brand in the dairy industry in Singapore. Its goals are to achieve a 30% market share by 2011 and to produce healthier alternative ice cream products. The strategic plan involves hiring professionals and the financial plan outlines funding for research and development, new product launches, operating expenses, and potential sources of funds. The long term goals are to use the business to further peace and justice efforts and to promote global sustainable dairy practices.
The document provides an overview of the Indian dairy industry. It discusses that India is the largest producer of dairy in the world, accounting for over 13% of global milk production. The dairy industry in India has seen a CAGR of 5% growth from 2014 to 2022. It also outlines the different categories of dairy products in India as well as the vision, mission, critical success factors, challenges, and SWOT analysis of the dairy industry. Additionally, it discusses gaps and opportunities for improvement in areas like infrastructure, technology, skills, and support from the government.
HealthPRO is a healthcare procurement organization in Canada that leverages the collective purchasing power of over 250 member hospitals across seven provinces to negotiate contracts for nutrition and food services. They follow a five step contract approach: 1) Develop a strategy and specifications; 2) Prequalify products; 3) Commit members to contracts in advance; 4) Issue a request for proposal and award contracts; 5) Provide ongoing support during the contract period. Their approach allows members to save money through national contracts while getting local support throughout the process.
This document proposes a solution to global hunger by implementing solar food drying and establishing entrepreneurial opportunities for rural communities. The solution involves:
1) Training and supplying rural communities, especially women, in food processing and preservation techniques using solar dryers costing under $300.
2) Establishing a franchise model to distribute the dryers and supplies through local shops owned by entrepreneurs.
3) Financing the purchase of dryers and facilitating the sale of dried foods to generate income for rural families.
HealthPRO provides nutrition and food services contracting for over 800 hospitals across Canada. Their contract approach involves:
1) Planning and developing a strategy based on factors like product complexity and need for innovation.
2) Prequalifying products by having nutrition experts score them on quality specifications.
3) Committing members to contracts in advance of supplier selection to ensure pricing commitments.
4) Issuing requests for proposals to prequalified suppliers and making award recommendations.
5) Providing ongoing support through implementation plans and supplier meetings to ensure benefits of national purchasing power, quality products, and savings.
We created this presentation for our class ENBUS 640, Strategies for Sustainable Enterprises. In this presentation, we analyzed McDonald's current sustainability initiatives and provided recommendations on how to grow and differentiate the company. The presentation is text-heavy because it is written and delivered like a report, as opposed to a verbal presentation.
The document describes the Marketplace for Nutritious Foods initiative, which has four core initiatives to address malnutrition: large-scale food fortification, interventions to improve micronutrient deficiencies, interventions to improve nutrition of children under 2 and pregnant/lactating women, and interventions to improve the nutritional quality of agriculture. It discusses supporting local food businesses through a Community of Practice, Innovation Accelerator grants and technical assistance, and linking businesses to investors. Examples are provided of businesses in Mozambique, Tanzania and Kenya that received support to produce and sell fortified foods and increase access to nutritious options.
The document provides details on the marketing plan for a proposed new healthy food restaurant. It discusses the mission to exceed customer expectations through sensory experiences. It will target middle and upper middle class customers aged 16-40. The unique selling point is providing at least 35% lower calorie dishes without compromising taste. Advertising will be through colleges, gyms and organic vendors. The marketing mix discusses products like healthy foods and beverages, pricing to be competitive, locations in business parks, and promotions using discounts, loyalty programs, and digital/print advertising.
Presentation on Feasibility Report of setting up a Fruit StallAyushNayak16
This is a presentation on a Feasibility Reoprt of setting up of a fruit stall named FRUITOPIA(here) near KIIT UNIVERSITY, BHUBANESWAR. It includes all the aspects of business like Marketing and Sales Strategy, Pricing Strategy, Technology embedded, and many more. Check out for awesome information.
This document provides an overview of a Healthy Corner Store Project toolkit created by Sustainable Long Island. The project aims to improve access to healthy foods in underserved communities by partnering with corner store owners. Key aspects of the toolkit include conducting assessments of neighborhood demographics and store inventories, interacting with customers and the community through surveys and outreach, strategically partnering with store owners by providing incentives and support, and monitoring the program's impact through sales tracking and evaluations. The toolkit also outlines successful features of similar programs in other cities that could be replicated, such as increasing healthy product selection and making those products more prominent. If implemented properly using the guidance in this toolkit, the project seeks to create healthier food environments and communities.
This document provides details about PepsiCo's budget preparation process. It includes an introduction to PepsiCo's objectives to deliver sustained growth while reducing environmental impact. It then describes PepsiCo's 8-step budget preparation process, which includes setting strategic goals, analyzing external PEST factors and internal SWOT factors, setting budget objectives, and implementing the prepared budget. PEST and SWOT analyses identify political, economic, social, and technological factors as well as PepsiCo's strengths, weaknesses, opportunities, and threats. The document also lists PepsiCo's product portfolio and provides financial statements.
(iCHEFTeam A) (DeVry Inc. MGMT 600 November.docxjoyjonna282
(
iCHEF
Team A
) (
DeVry
Inc.
|
MGMT 600
|
November 24, 2015
)
Industry Review
iCHEF is a convenient service presented to our customer through a mobile APP. We offer an array of Appetizers, Entrees and Desserts. The industry we are embarking on is the Food Service and Catering industry.Examining the food service/ catering industry, we’ve learned that this industry is on the rise. It is an industry that is expected to expand over the next five years. This industry will continue to grow and define its niche by being innovative, offering international cuisines and beverages, and using sustainable locally sourced produce. The industry has received a boost from an improving economy, as consumer spending is expected to rise at an annualized rate of 2.6% during the five years to 2020. Households, which account for over 50.0% of industry demand, are expected to bolster their demand for catering services as consumer conditions improve. Unemployment is forecast to decline over the next five years, while disposable income is expected to moderately grow. As consumer conditions improve, time-poor consumers are also expected to prefer to use catering services, rather than attempt to do it themselves.
Over the next five years, consumers will continue to demand higher-quality food, better food presentation and a wider menu selection with healthier alternatives. Many customers will also begin to seek out caterers that use organic and locally sourced foods. Menus will need to more thoroughly describe items, by methods such as listing ingredients, where they came from and how they were prepared. These new demands may force some operators to increase their purchase expenses, or choose to vertically integrate by owning and operating their own farms. Consumers will also demand more value-added services, such as decorations, floral arrangements and entertainment. Overall, the number of industry enterprises is anticipated to increase 1.2% per year on average to 11,320 households and businesses.
Industry profitability is expected to strengthen and stable over the next five years in line with rising demands of the consumers. However, profit growth will be limited by strong internal and external competition and forecast rising purchasing costs. As competition rises, it will become even more important for operators to define their niche and find a way to differentiate themselves from competitors, whether through services offered or quality of service. Food costs are forecast to increase due to strong emerging market demand and volatile weather conditions. The trend towards serving more innovative, exotic food and using locally sourced and sustainable produce will also increase purchasing costs for caterers. Wage costs are also expected to increase by 2.0% per year on average over the next five years to reach $3.0 billion, as higher-paid chefs and consultants are brought on to provide more complex fare.
Looking ahead the food service/caterers industry is in the mat ...
This document provides a business plan summary for a new restaurant called Laar's. Some key details include:
- Laar's will be located in Badin and offer Pakistani, continental, and Chinese cuisine.
- The management team is led by CEO Awais Rahimoon and includes a CMO, CFO, and HRD officer.
- The restaurant aims to appeal to customers of all ages with quality food and service.
- Marketing strategies will include advertisements, coupons, and a loyalty program to attract customers and build brand recognition.
This case study proposes a local food marketing program for Fresh Encounter Supermarkets. It defines local food based on research and recommends targeting two customer types - heavy local users and mainstream shoppers. For heavy users, the program demonstrates expertise, offers a variety of local products, and builds supplier legitimacy. For mainstream shoppers, it defines and promotes local foods, demonstrates quality and taste, and consistently presents the local brand. Tactics include local product displays, sampling, recipes, and a "Local Fresh Encounters" brand. Research found consumers will pay more for local foods and expect them in key departments. The program is expected to increase sales by 20-35% annually based on a case study of similar retailers.
Sustainability Report of a Catering companySB Solutions
This presentation is about Sustainability Report of a catering company. It covers Marketing Strategy, Product Strategy, Service Strategy, Pricing Strategy, Market Segmentation, Market Positioning, Global Footprint, Carbon Footprint, Ecological Footprint, Value Chain, Key Competitor, SWOT Analysis, Recommendations and Conclusion of the Presentation. To make such presentations for a reasonably cheaper price, please visit https://sbsolnlimited.wixsite.com/busnedu/bookings-checkout/hire-designer-for-powerpoint-slides
Australia Vegan Fast Food Market Global Industry Analysis and Forecast (2023-...PriyanshiSingh187645
The Australia Vegan Fast Food Market is projected to grow from USD 159.64 million in 2023 to an estimated USD 306.07 million by 2032, with a compound annual growth rate (CAGR) of 7.50% from 2024 to 2032.
How do Companies Make Noodle DistributorsNHK Noodle
The process of making noodle distributors involves several strategic steps, ensuring that the product reaches a wide range of consumers efficiently. This comprehensive guide explores how companies establish and maintain successful noodle distribution networks.
Mérieux NutriSciences provides laboratory testing, auditing, consulting and other services related to food safety and quality. They have a global network of facilities and have experienced significant growth over the last 5 years. Their new facility in Saudi Arabia will help clients in the Middle East and Africa regions assure food safety and quality across their supply chains through integrated solutions like testing, inspection and certification services. Food safety has become increasingly important to consumers, regulators and businesses operating in Saudi Arabia.
This document outlines a business plan for an organic farming startup. It discusses the disadvantages of conventional farming practices and the importance of organic farming. It then provides details on the proposed organizational structure, including farms, a storage and processing unit, dispatch centers, and transportation. It identifies target customer areas such as urban residents, hotels, hospitals, and health-conscious individuals. It also outlines plans for staffing, operations, funding requirements, and future goals of establishing a dairy farm and becoming a mainstream company within 2-3 years.
Global Public Affairs_Diversity and Inclusion_Dept Overview_LinkedINAustin Krogh
Johnson Controls outlines its vision, mission, and leadership in the areas of public affairs, diversity and inclusion, environmental sustainability, community engagement, supplier diversity, government relations, and recognition. Its vision is to be a global leader in corporate social responsibility. It aims to advance this through stakeholder engagement, policy advising, leadership behaviors, and initiatives relating to social, diversity, environmental and governance issues.
Inception of an Organic Food Company - Horizon 'Spot The Case' Final RoundMd Abrar Jahin
Khati Food Ltd. is an organic food company looking to expand its business. A marketing campaign is proposed with the goals of establishing resilient sales distribution, promoting the brand, and gaining farmers' trust. The campaign implements a push-pull strategy using retailer-focused trade marketing and brand promotion. It establishes accreditation for food safety, relaunches the brand, segments the market, and implements a multi-phase plan including improving supply chains, partnering with retailers, and digital/ATL awareness campaigns. Key performance indicators and a budget are provided, with the campaign estimated to reach over 300,000 people with a 58.4% projected ROI.
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...Ang Chong Yi Singapore
In the heart of Singapore’s bustling culinary scene, a visionary chef named Ang Chong Yi is quietly revolutionizing the way we think about food. His mission? To create delectable Ang Chong Yi Singapore — Plant-based meat: Next-gen food alternatives that not only tantalize our taste buds but also contribute to a more sustainable future.
More Related Content
Similar to GLORIA FAST FOODS RESTAURANTS BUSINESS.pptx
We created this presentation for our class ENBUS 640, Strategies for Sustainable Enterprises. In this presentation, we analyzed McDonald's current sustainability initiatives and provided recommendations on how to grow and differentiate the company. The presentation is text-heavy because it is written and delivered like a report, as opposed to a verbal presentation.
The document describes the Marketplace for Nutritious Foods initiative, which has four core initiatives to address malnutrition: large-scale food fortification, interventions to improve micronutrient deficiencies, interventions to improve nutrition of children under 2 and pregnant/lactating women, and interventions to improve the nutritional quality of agriculture. It discusses supporting local food businesses through a Community of Practice, Innovation Accelerator grants and technical assistance, and linking businesses to investors. Examples are provided of businesses in Mozambique, Tanzania and Kenya that received support to produce and sell fortified foods and increase access to nutritious options.
The document provides details on the marketing plan for a proposed new healthy food restaurant. It discusses the mission to exceed customer expectations through sensory experiences. It will target middle and upper middle class customers aged 16-40. The unique selling point is providing at least 35% lower calorie dishes without compromising taste. Advertising will be through colleges, gyms and organic vendors. The marketing mix discusses products like healthy foods and beverages, pricing to be competitive, locations in business parks, and promotions using discounts, loyalty programs, and digital/print advertising.
Presentation on Feasibility Report of setting up a Fruit StallAyushNayak16
This is a presentation on a Feasibility Reoprt of setting up of a fruit stall named FRUITOPIA(here) near KIIT UNIVERSITY, BHUBANESWAR. It includes all the aspects of business like Marketing and Sales Strategy, Pricing Strategy, Technology embedded, and many more. Check out for awesome information.
This document provides an overview of a Healthy Corner Store Project toolkit created by Sustainable Long Island. The project aims to improve access to healthy foods in underserved communities by partnering with corner store owners. Key aspects of the toolkit include conducting assessments of neighborhood demographics and store inventories, interacting with customers and the community through surveys and outreach, strategically partnering with store owners by providing incentives and support, and monitoring the program's impact through sales tracking and evaluations. The toolkit also outlines successful features of similar programs in other cities that could be replicated, such as increasing healthy product selection and making those products more prominent. If implemented properly using the guidance in this toolkit, the project seeks to create healthier food environments and communities.
This document provides details about PepsiCo's budget preparation process. It includes an introduction to PepsiCo's objectives to deliver sustained growth while reducing environmental impact. It then describes PepsiCo's 8-step budget preparation process, which includes setting strategic goals, analyzing external PEST factors and internal SWOT factors, setting budget objectives, and implementing the prepared budget. PEST and SWOT analyses identify political, economic, social, and technological factors as well as PepsiCo's strengths, weaknesses, opportunities, and threats. The document also lists PepsiCo's product portfolio and provides financial statements.
(iCHEFTeam A) (DeVry Inc. MGMT 600 November.docxjoyjonna282
(
iCHEF
Team A
) (
DeVry
Inc.
|
MGMT 600
|
November 24, 2015
)
Industry Review
iCHEF is a convenient service presented to our customer through a mobile APP. We offer an array of Appetizers, Entrees and Desserts. The industry we are embarking on is the Food Service and Catering industry.Examining the food service/ catering industry, we’ve learned that this industry is on the rise. It is an industry that is expected to expand over the next five years. This industry will continue to grow and define its niche by being innovative, offering international cuisines and beverages, and using sustainable locally sourced produce. The industry has received a boost from an improving economy, as consumer spending is expected to rise at an annualized rate of 2.6% during the five years to 2020. Households, which account for over 50.0% of industry demand, are expected to bolster their demand for catering services as consumer conditions improve. Unemployment is forecast to decline over the next five years, while disposable income is expected to moderately grow. As consumer conditions improve, time-poor consumers are also expected to prefer to use catering services, rather than attempt to do it themselves.
Over the next five years, consumers will continue to demand higher-quality food, better food presentation and a wider menu selection with healthier alternatives. Many customers will also begin to seek out caterers that use organic and locally sourced foods. Menus will need to more thoroughly describe items, by methods such as listing ingredients, where they came from and how they were prepared. These new demands may force some operators to increase their purchase expenses, or choose to vertically integrate by owning and operating their own farms. Consumers will also demand more value-added services, such as decorations, floral arrangements and entertainment. Overall, the number of industry enterprises is anticipated to increase 1.2% per year on average to 11,320 households and businesses.
Industry profitability is expected to strengthen and stable over the next five years in line with rising demands of the consumers. However, profit growth will be limited by strong internal and external competition and forecast rising purchasing costs. As competition rises, it will become even more important for operators to define their niche and find a way to differentiate themselves from competitors, whether through services offered or quality of service. Food costs are forecast to increase due to strong emerging market demand and volatile weather conditions. The trend towards serving more innovative, exotic food and using locally sourced and sustainable produce will also increase purchasing costs for caterers. Wage costs are also expected to increase by 2.0% per year on average over the next five years to reach $3.0 billion, as higher-paid chefs and consultants are brought on to provide more complex fare.
Looking ahead the food service/caterers industry is in the mat ...
This document provides a business plan summary for a new restaurant called Laar's. Some key details include:
- Laar's will be located in Badin and offer Pakistani, continental, and Chinese cuisine.
- The management team is led by CEO Awais Rahimoon and includes a CMO, CFO, and HRD officer.
- The restaurant aims to appeal to customers of all ages with quality food and service.
- Marketing strategies will include advertisements, coupons, and a loyalty program to attract customers and build brand recognition.
This case study proposes a local food marketing program for Fresh Encounter Supermarkets. It defines local food based on research and recommends targeting two customer types - heavy local users and mainstream shoppers. For heavy users, the program demonstrates expertise, offers a variety of local products, and builds supplier legitimacy. For mainstream shoppers, it defines and promotes local foods, demonstrates quality and taste, and consistently presents the local brand. Tactics include local product displays, sampling, recipes, and a "Local Fresh Encounters" brand. Research found consumers will pay more for local foods and expect them in key departments. The program is expected to increase sales by 20-35% annually based on a case study of similar retailers.
Sustainability Report of a Catering companySB Solutions
This presentation is about Sustainability Report of a catering company. It covers Marketing Strategy, Product Strategy, Service Strategy, Pricing Strategy, Market Segmentation, Market Positioning, Global Footprint, Carbon Footprint, Ecological Footprint, Value Chain, Key Competitor, SWOT Analysis, Recommendations and Conclusion of the Presentation. To make such presentations for a reasonably cheaper price, please visit https://sbsolnlimited.wixsite.com/busnedu/bookings-checkout/hire-designer-for-powerpoint-slides
Australia Vegan Fast Food Market Global Industry Analysis and Forecast (2023-...PriyanshiSingh187645
The Australia Vegan Fast Food Market is projected to grow from USD 159.64 million in 2023 to an estimated USD 306.07 million by 2032, with a compound annual growth rate (CAGR) of 7.50% from 2024 to 2032.
How do Companies Make Noodle DistributorsNHK Noodle
The process of making noodle distributors involves several strategic steps, ensuring that the product reaches a wide range of consumers efficiently. This comprehensive guide explores how companies establish and maintain successful noodle distribution networks.
Mérieux NutriSciences provides laboratory testing, auditing, consulting and other services related to food safety and quality. They have a global network of facilities and have experienced significant growth over the last 5 years. Their new facility in Saudi Arabia will help clients in the Middle East and Africa regions assure food safety and quality across their supply chains through integrated solutions like testing, inspection and certification services. Food safety has become increasingly important to consumers, regulators and businesses operating in Saudi Arabia.
This document outlines a business plan for an organic farming startup. It discusses the disadvantages of conventional farming practices and the importance of organic farming. It then provides details on the proposed organizational structure, including farms, a storage and processing unit, dispatch centers, and transportation. It identifies target customer areas such as urban residents, hotels, hospitals, and health-conscious individuals. It also outlines plans for staffing, operations, funding requirements, and future goals of establishing a dairy farm and becoming a mainstream company within 2-3 years.
Global Public Affairs_Diversity and Inclusion_Dept Overview_LinkedINAustin Krogh
Johnson Controls outlines its vision, mission, and leadership in the areas of public affairs, diversity and inclusion, environmental sustainability, community engagement, supplier diversity, government relations, and recognition. Its vision is to be a global leader in corporate social responsibility. It aims to advance this through stakeholder engagement, policy advising, leadership behaviors, and initiatives relating to social, diversity, environmental and governance issues.
Inception of an Organic Food Company - Horizon 'Spot The Case' Final RoundMd Abrar Jahin
Khati Food Ltd. is an organic food company looking to expand its business. A marketing campaign is proposed with the goals of establishing resilient sales distribution, promoting the brand, and gaining farmers' trust. The campaign implements a push-pull strategy using retailer-focused trade marketing and brand promotion. It establishes accreditation for food safety, relaunches the brand, segments the market, and implements a multi-phase plan including improving supply chains, partnering with retailers, and digital/ATL awareness campaigns. Key performance indicators and a budget are provided, with the campaign estimated to reach over 300,000 people with a 58.4% projected ROI.
Similar to GLORIA FAST FOODS RESTAURANTS BUSINESS.pptx (20)
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...Ang Chong Yi Singapore
In the heart of Singapore’s bustling culinary scene, a visionary chef named Ang Chong Yi is quietly revolutionizing the way we think about food. His mission? To create delectable Ang Chong Yi Singapore — Plant-based meat: Next-gen food alternatives that not only tantalize our taste buds but also contribute to a more sustainable future.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONALNataliaLedezma6
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.
1. Personal Details
Name: Ikedinma Gloria Ukamaka
Matric Number: NOU221143835
Study Centre: Abuja Model Centre
Programme: B.Sc. Public Health
Phone Number: 0703 197 4793
Email: nou221143835@noun.edu.ng
Incubation Centre: North Central
1
6
2
3
4
5
Problem Definition
Innovativeness of the proposed
solution
Feasibility of the proposed
solution
SWOT Analysis and strategies
Financial Analysis and
sustainability
Potential Impact and
Sustainability
6
2
3
4
5
2. Problem Definition
This situation contributes to several challenges:
1. Limited Dining Choices: The absence of diverse, high-quality
fast-food options in the area leaves residents and tourists with
few selections for a quick and enjoyable meal.
2. Environmental Impact: Many fast-food restaurants in the
region rely heavily on single-use plastic packaging, leading to
increased pollution and environmental degradation.
3. Health and Quality Concerns: Some fast-food outlets may not
prioritize the use of fresh and locally sourced ingredients,
raising concerns about the quality and healthiness of their
offerings.
4. Community Well-being: The lack of support for local suppliers
and sustainable practices adversely affects the economic growth
of the community.
Gloria Fast Foods seeks to address these problems by providing a
broad menu of delicious and eco-friendly fast-food options that
cater to various tastes and preferences while supporting the local
community and implementing sustainable practices.
Executive Summary
Gloria Fast Foods is a thriving fast-food venture located in [Abuja,
Nigeria]. Our mission is to provide convenient, delicious, and
affordable fast food to our community, while adhering to
sustainable practices and supporting local suppliers. Our vision is
to become a beloved food destination known for its quality,
service, and commitment to sustainability.
Vision, Mission, and Objectives
Vision: To be the preferred fast-food destination in [Abuja] for
both locals and visitors, recognized for our exceptional food
quality and sustainability efforts.
Mission: To deliver tasty and affordable fast food while
implementing sustainable and eco-friendly practices, supporting
local suppliers, and creating a positive impact on the community.
Objectives:
1. Open and successfully run three branches within three years.
2. Achieve a 30% reduction in single-use plastic waste by the end
of the second year.
3. Develop a loyal customer base with a 20% growth in returning
customers in the first year.
In Abuja, Nigeria, there is a notable lack of convenient and affordable dining options for residents and visitors. People are often left with limited
choices for a quick and satisfying meal. Moreover, many existing fast-food establishments do not prioritize sustainability and eco-friendly practices,
resulting in excessive plastic waste and environmental harm.
3. Innovativeness
1. Sustainable Practices: Unlike traditional fast-food chains, Gloria
Fast Foods places a strong emphasis on eco-friendly practices.
We aim to minimize our environmental footprint by using
biodegradable packaging, recycling waste, and sourcing
ingredients locally to reduce transportation emissions.
2. Diverse Menu: We offer an innovative and diverse menu that
caters to various dietary preferences and restrictions. From
vegan and vegetarian options to gluten-free selections, our
menu ensures that everyone can find a delicious and nutritious
meal.
3. Efficient Ordering: Gloria Fast Foods leverages the latest
technology to streamline the ordering process. We offer
convenient mobile app and online ordering options, reducing
waiting times and providing a seamless customer experience.
4. Community Engagement: In a novel approach, we actively
engage with the local community by sourcing ingredients from
nearby farms and collaborating with local food producers. This
not only supports local businesses but also ensures the freshest
and highest-quality ingredients in our dishes.
5. Sustainable Sourcing: Our commitment to sustainable sourcing
extends beyond supporting local producers. We actively seek
out suppliers who follow ethical and environmentally
responsible practices, reinforcing our dedication to
sustainability.
• These innovative features collectively position Gloria Fast Foods
as a groundbreaking and transformative venture in the fast-food
industry. By redefining fast food with a focus on sustainability,
diversity, and community engagement, we aim to set new
standards and inspire change within the industry and beyond.
Product and Service Description
Gloria Fast Foods offers a diverse menu, including burgers,
sandwiches, salads, and refreshing beverages. Our
emphasis is on using locally sourced, fresh ingredients to
create mouthwatering meals. We also provide takeaway
and delivery services for maximum customer convenience.
Current Stage of Business
We are in the initial phase of establishing our first fast-food
restaurant, set to open in [Month, Year].
Support or Technical Devices
To streamline operations, we will employ an efficient Point
of Sale (POS) system, a reliable delivery management
platform, and a user-friendly website and mobile app for
online orders and reservations.
Gloria Fast Foods is driven by a commitment to reinvent the fast-food industry by integrating innovation into every aspect of its operations.
Our unique and pioneering approach to fast food is characterized by several key innovations:
4. Feasibility
1. Market Feasibility:
1. Market Research: Extensive market research has been conducted
to understand consumer preferences, local demand, and potential
competitors. The research shows a strong appetite for a fast-food
restaurant with an emphasis on quality, sustainability, and
diversity.
2. Target Audience: Our analysis has identified a target audience of
local residents, students, professionals, and health-conscious
individuals who seek diverse, sustainable, and convenient dining
options.
2. Operational Feasibility:
1. Location Selection: We have secured a strategic location with high
foot traffic and proximity to our target market. The location is in
line with our business objectives and marketing strategy.
2. Supply Chain: Partnerships have been established with local
suppliers and farmers to ensure a consistent and sustainable
source of ingredients. This promotes freshness and aligns with our
eco-friendly commitment.
3. Financial Feasibility:
1. Startup Capital: The required startup capital has been estimated at
₦1,500,000. This includes funds for equipment, rent, initial salaries,
and marketing.
2. Income Projections: Based on market research and industry
benchmarks, we anticipate monthly revenues that are expected to
grow steadily over time. Our estimated income and profit
projections align with our financial goals.
4. Legal and Regulatory Feasibility:
1. Compliance: We have adhered to all legal and regulatory
requirements, including obtaining the necessary permits and
licenses to operate a food establishment.
2. Food Safety Standards: Our operations strictly follow food safety
and hygiene regulations to ensure the well-being of our customers
and the integrity of our brand.
Organizational Structure and Team Experience
• Founder/CEO: Ikedinma Gloria ukamaka – 5 Years experience
• Head Chef: Edet Abasi - 14 Years culinary experience
• Operations Manager: Johnson Alfred – 7 Years experience
• Marketing Manager: Stella Edward - 3 Years marketing
experience]
• Customer Service Representatives: Joy & Amaka - 4 Years
customer service expertise
Competitive Analysis
Our competitors include established fast-food chains, local
eateries, and food delivery platforms. While we face competition,
our commitment to sustainability, local sourcing, and unique
flavors sets us apart.
Gloria Fast Foods has undergone a comprehensive feasibility analysis to evaluate the practicality and viability of our business concept. This analysis
spans various aspects of our venture, ensuring that we can successfully establish and operate our fast-food business. The key elements of this
feasibility study are as follows:
5. SWOT Analysis & Strategies
SWOT Analysis & Strategies
Strengths Strategies
Sustainable practices
Promote eco-friendly efforts to
attract conscious customers.
Local sourcing of ingredients
Highlight support for local
suppliers in marketing
campaigns.
Market Strategies
• Engage in local advertising
campaigns and collaborations
with influencers.
• Introduce loyalty programs to
retain customers.
• Emphasize community
involvement and
sustainability efforts in
marketing.
Weaknesses Strategies
Limited brand recognition
Invest in local advertising and
social media presence.
Opportunities Strategies
Growing demand for fast
food
Expand the menu to cater to
diverse tastes and
preferences.
Threats Strategies
Intense competition
Offer competitive pricing and
loyalty programs.
6. Financial Analysis & Sustainability
| Startup Capital Needed: ₦1,500,000
Fixed Costs (Monthly) Estimated Prices
Rent ₦100,000
Equipment and Furniture ₦400,000
Salaries ₦300,000
Utilities ₦50,000
Working Capital (Monthly) Estimated Prices
Marketing and Promotion ₦80,000
Miscellaneous ₦20,000
Average Monthly Estimate of Output Estimated Prices
Monthly Revenue ₦900,000
Profit ₦200,000 (estimated)
Gross Margin per Month 22.22% (estimated)
Break-even Analysis:
•Break-even Point Calculation: ₦620,000 (estimated)
•Months to Break-even: 3 months (estimated)
7. Potential Impact and Sustainability
At Gloria Fast Foods, we recognize that our actions today have a profound impact
on tomorrow. Our commitment to sustainability extends to the potential impact
we aim to create and the strategies we employ to ensure long-term sustainability.
Here's a closer look at the potential impact and sustainability initiatives at Gloria
Fast Foods:
1. Reducing Environmental Impact:
•Less Plastic Waste: Our immediate goal is to reduce single-use plastic waste by 30%
within two years. We are implementing eco-friendly packaging and encouraging
customers to make sustainable choices. This aligns with SDG 12 (Responsible
Consumption and Production) by minimizing waste and encouraging responsible
consumption.
2. Community and Economic Growth:
•Supporting Local Suppliers: By sourcing ingredients from local suppliers and nearby
farmers, we directly contribute to the economic growth of our community. This
practice aligns with SDG 8 (Decent Work and Economic Growth) and fosters
prosperity in our region.
3. Fostering a Greener Future:
•Eco-Friendly Operations: Our day-to-day operations follow eco-friendly practices in
waste management, energy consumption, and water usage. This not only reduces
our environmental impact but also promotes sustainability and a greener future in
[City, Nigeria].
4. Creating Awareness:
•We are dedicated to educating our customers and community about the
importance of sustainable practices. We believe that informed consumers make
responsible choices, contributing to a more sustainable future.
5. Continuous Improvement:
•We are committed to ongoing improvement in our sustainability efforts. This
includes regular assessments of our practices and exploring new ways to minimize
our environmental footprint.
![Problem Definition
This situation contributes to several challenges:
1. Limited Dining Choices: The absence of diverse, high-quality
fast-food options in the area leaves residents and tourists with
few selections for a quick and enjoyable meal.
2. Environmental Impact: Many fast-food restaurants in the
region rely heavily on single-use plastic packaging, leading to
increased pollution and environmental degradation.
3. Health and Quality Concerns: Some fast-food outlets may not
prioritize the use of fresh and locally sourced ingredients,
raising concerns about the quality and healthiness of their
offerings.
4. Community Well-being: The lack of support for local suppliers
and sustainable practices adversely affects the economic growth
of the community.
Gloria Fast Foods seeks to address these problems by providing a
broad menu of delicious and eco-friendly fast-food options that
cater to various tastes and preferences while supporting the local
community and implementing sustainable practices.
Executive Summary
Gloria Fast Foods is a thriving fast-food venture located in [Abuja,
Nigeria]. Our mission is to provide convenient, delicious, and
affordable fast food to our community, while adhering to
sustainable practices and supporting local suppliers. Our vision is
to become a beloved food destination known for its quality,
service, and commitment to sustainability.
Vision, Mission, and Objectives
Vision: To be the preferred fast-food destination in [Abuja] for
both locals and visitors, recognized for our exceptional food
quality and sustainability efforts.
Mission: To deliver tasty and affordable fast food while
implementing sustainable and eco-friendly practices, supporting
local suppliers, and creating a positive impact on the community.
Objectives:
1. Open and successfully run three branches within three years.
2. Achieve a 30% reduction in single-use plastic waste by the end
of the second year.
3. Develop a loyal customer base with a 20% growth in returning
customers in the first year.
In Abuja, Nigeria, there is a notable lack of convenient and affordable dining options for residents and visitors. People are often left with limited
choices for a quick and satisfying meal. Moreover, many existing fast-food establishments do not prioritize sustainability and eco-friendly practices,
resulting in excessive plastic waste and environmental harm.](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)