Rolling Harvest plans to operate a food truck business serving fresh, healthy, locally-sourced wraps. Their core products will be organic, gluten-free wraps made with ingredients from local farms. Their strategy is to target busy working adults and event-goers by operating the food truck at lunch locations near businesses and festivals. They will use technology like a mobile website and social media to promote the business and streamline ordering. Rolling Harvest sees opportunities in growing consumer demand for local, healthy options and few competitors offering advanced technology capabilities. Their goals are to break even within 30 months and expand to a restaurant within 10 years.
This document summarizes various analyses for a proposed public marketplace concept in New Bedford, MA, including:
- A SWOT analysis identifying strengths like no competition and community support, but also weaknesses like an unknown brand and lack of infrastructure.
- A PEST analysis outlining political, economic, social and technological factors like regulations, costs, trends and technology needs.
- A FUD analysis of fears, uncertainties and doubts for the city, consumers and suppliers.
- A BAF analysis of benefits, advantages and features around revenues, costs, accessibility and customer experience.
- A marketing mix plan covering the product, price, place, promotion, packaging and people elements.
- An AIDA marketing strategy to
The OWB, a semi-independent state agency funded through the tonnage tax, will take you through the successes accomplished this past year in marketing, media relations and educational programming before giving you a sneak peek of what’s in store for the coming year.
Introduction
Demand for local food and other local farm products is ever rising ˑ , but consumers continue to value the convenience of purchasing groceries from a single, central location with regular, year-round accessibility. Stocking grocery stores with local food and farm products can be a win-win-win solution for grocers, consumers and farmers alike .
Marketing locally produced items allows community grocers to build on the value of their unique place-based brand in a way that large national chains cannot. Just like the broader term “Made in the USA,” products branded “local” express solidarity with other area businesses. Customers find value in the sense of connection that derives from knowing where products come from, and that their purchases help support the regional economy. A strong, loyal customer base can develop from championing locally produced products in grocery stores.
This guide, written by the Kansas Rural Center in collaboration with other partners of the Rural Grocery Initiative, is designed to support grocers interested in tapping into the local foods market for the benefit of their businesses and their communities. The pages that follow outline the benefits and challenges of buying and selling local food and farm products, and offer practical strategies and resources to support farm-to-grocer success.
This Presentaion is on how McDonald's evolved as a Big Brand,various strategies implemented by the company,and how it turn out to be a billion dollar company.
This document summarizes the Fresh & Local in Philly Schools program, which aims to bring local food to schools in Philadelphia. It involved collaboration between various organizations to source produce from local farms for school meals. In a pilot at 5 high schools, about $15,000 of local produce was purchased by year's end. The program looks to expand to 20 schools while continuing to address challenges of minimum orders, recipe development, and securing long-term funding.
The document proposes establishing a farmers market in Avondale, Arizona to address food desert issues. It provides background on Avondale's growth and lack of grocery stores. The proposed mission is to increase social well-being and quality of life by providing affordable, fresh, local produce. Infrastructure like facilities and parking near the Boys & Girls Club are identified. Engaging the community through education, volunteering, and working with local businesses is emphasized. Accepting programs like SNAP, WIC and FMNP would promote access and affordability.
Vineland Research conducted several studies in 2010 on consumer preferences for peaches in Ontario. They found that external firmness, origin, and price are key factors in purchase decisions, rather than appearance. Consumer liking was positively related to sweetness, juiciness, and peach flavor when ripe, and negatively related to firmness and flavor when unripe. Providing information on peaches being local and organic can change perceptions and increase enjoyment. Future work will focus on assessing the supply chain to improve ripeness and marketing new varieties like white peaches, which consumers were unfamiliar with but receptive to in store taste tests.
California has over 600,000 acres of vineyards and over 4,600 bonded wineries, making it the largest wine producer in the world. The California Sustainable Winegrowing Alliance promotes environmental stewardship through programs like the California Code of Sustainable Winegrowing. Their third party certification program, Certified California Sustainable Winegrowing, verifies that vineyards and wineries have adopted sustainable practices in areas like soil, water, and pest management. Sonoma County has committed to becoming the first 100% sustainable wine region in the US by 2019.
This document summarizes various analyses for a proposed public marketplace concept in New Bedford, MA, including:
- A SWOT analysis identifying strengths like no competition and community support, but also weaknesses like an unknown brand and lack of infrastructure.
- A PEST analysis outlining political, economic, social and technological factors like regulations, costs, trends and technology needs.
- A FUD analysis of fears, uncertainties and doubts for the city, consumers and suppliers.
- A BAF analysis of benefits, advantages and features around revenues, costs, accessibility and customer experience.
- A marketing mix plan covering the product, price, place, promotion, packaging and people elements.
- An AIDA marketing strategy to
The OWB, a semi-independent state agency funded through the tonnage tax, will take you through the successes accomplished this past year in marketing, media relations and educational programming before giving you a sneak peek of what’s in store for the coming year.
Introduction
Demand for local food and other local farm products is ever rising ˑ , but consumers continue to value the convenience of purchasing groceries from a single, central location with regular, year-round accessibility. Stocking grocery stores with local food and farm products can be a win-win-win solution for grocers, consumers and farmers alike .
Marketing locally produced items allows community grocers to build on the value of their unique place-based brand in a way that large national chains cannot. Just like the broader term “Made in the USA,” products branded “local” express solidarity with other area businesses. Customers find value in the sense of connection that derives from knowing where products come from, and that their purchases help support the regional economy. A strong, loyal customer base can develop from championing locally produced products in grocery stores.
This guide, written by the Kansas Rural Center in collaboration with other partners of the Rural Grocery Initiative, is designed to support grocers interested in tapping into the local foods market for the benefit of their businesses and their communities. The pages that follow outline the benefits and challenges of buying and selling local food and farm products, and offer practical strategies and resources to support farm-to-grocer success.
This Presentaion is on how McDonald's evolved as a Big Brand,various strategies implemented by the company,and how it turn out to be a billion dollar company.
This document summarizes the Fresh & Local in Philly Schools program, which aims to bring local food to schools in Philadelphia. It involved collaboration between various organizations to source produce from local farms for school meals. In a pilot at 5 high schools, about $15,000 of local produce was purchased by year's end. The program looks to expand to 20 schools while continuing to address challenges of minimum orders, recipe development, and securing long-term funding.
The document proposes establishing a farmers market in Avondale, Arizona to address food desert issues. It provides background on Avondale's growth and lack of grocery stores. The proposed mission is to increase social well-being and quality of life by providing affordable, fresh, local produce. Infrastructure like facilities and parking near the Boys & Girls Club are identified. Engaging the community through education, volunteering, and working with local businesses is emphasized. Accepting programs like SNAP, WIC and FMNP would promote access and affordability.
Vineland Research conducted several studies in 2010 on consumer preferences for peaches in Ontario. They found that external firmness, origin, and price are key factors in purchase decisions, rather than appearance. Consumer liking was positively related to sweetness, juiciness, and peach flavor when ripe, and negatively related to firmness and flavor when unripe. Providing information on peaches being local and organic can change perceptions and increase enjoyment. Future work will focus on assessing the supply chain to improve ripeness and marketing new varieties like white peaches, which consumers were unfamiliar with but receptive to in store taste tests.
California has over 600,000 acres of vineyards and over 4,600 bonded wineries, making it the largest wine producer in the world. The California Sustainable Winegrowing Alliance promotes environmental stewardship through programs like the California Code of Sustainable Winegrowing. Their third party certification program, Certified California Sustainable Winegrowing, verifies that vineyards and wineries have adopted sustainable practices in areas like soil, water, and pest management. Sonoma County has committed to becoming the first 100% sustainable wine region in the US by 2019.
Dallas Market Retailer Tour (April 2009)Mike Spriggs
The document summarizes trends in the US food retail industry and premium food segments. It discusses growing consumer interest in natural, organic and locally-sourced foods. Private label brands are expanding their premium and gourmet offerings. "Foodies" are an important consumer segment that spends more on specialty foods and influences broader trends in the industry.
Food Cowboy - Technology Against Food WasteFood_Cowboy
Food Cowboy uses mobile technology to connect food companies with charities and composters to reduce food waste. Their system allows truckers to post details of refused food shipments, notifying nearby charities who can accept donations. This helps feed the hungry while protecting the environment. Food Cowboy also aims to help donors claim tax deductions for donations that often go unused due to high costs. They plan pilot programs and a crowdmapping initiative to increase donations from the supply chain and local businesses.
Hub or not to hub - Alison Blay-Palmer & Philip MountLocal Food
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
This document summarizes research on consumers' perspectives on local food in Michigan. It includes the following key points:
- Focus groups were conducted with various demographic groups to understand awareness, motivations, and barriers around farmers markets. Themes that emerged included the importance of signage/promotion, operating hours/convenience, location/facilities, and welcoming atmosphere.
- A survey found that most value food quality and supporting local farmers but also cite convenience as important. Latinos and low-income groups face more barriers.
- Recommendations include better promotion of markets, increasing diversity of vendors, and expanding payment options to increase accessibility. Policy changes could also help promote local food.
- Data on
This media plan was created for my Introduction to Media course. Our job was to pick a brand and develop a real life media plan that could potentially be used in the corporate world. Although our particularly choices were subjective, we had to ensure that our media buys had both a rhyme and a reason.
The municipal role in local food - Anne Marie YoungLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
Jennifer Holm and others conducted market research including talking to wholesalers, end-users, retailers, and consultants and conducting surveys. They initially thought of producing high-end water and juices for young, cool people but realized that idea did not survive initial customer feedback. Key lessons were the importance of finding the right niche and customer needs, having the right value proposition, creating a compelling story or brand, and focusing on effective distribution channels and partnerships to get products to customers.
The document discusses restaurant and dining trends in Asia. It notes that the food service industry is growing globally due to factors like increased internet access. Asian restaurants represent a large percentage of the industry. Recent trends include menu revisions influenced by avian flu, increased online ordering and technology budgets, more focus on heart-healthy and ethnic fusion foods, and the influence of social media. Dining trends are influenced by various industries and media and include preferences for quick prepared foods, authentic farm-fresh ingredients, and cuisines like Peruvian and Mediterranean.
The document discusses dining and restaurant trends in Asia. It notes that the food service industry is growing globally due to factors like increased internet access. Asian restaurants make up a significant portion of this industry. Some key trends mentioned include a focus on healthier, ethnic fusion foods; increased online ordering and self-service technologies; and consumers seeking familiar foods made with local ingredients. Social media is also influencing trends, and operators are trying to resist discounting while expanding through flexible new formats that incorporate mobile technology and detailed menus.
Grove Fresh Ltd. was founded in 1994 and registered remarkable year-on-year growth of 52% to become a 3.2 million pound company by 1996. It operates in the organic juices market in the UK and is known for its high quality products and innovative marketing. It has since acquired companies in Germany and France. The document discusses Grove Fresh's target customers, pricing strategy, distribution channels, SWOT analysis, and strategies for achieving further growth.
This document provides information and guidance for starting a mobile food business like a food truck. It outlines the legal permits and licenses required by cities and states to operate. It also discusses menu planning considerations such as equipment needs, preparation times, ingredient sourcing, and pricing. Advice is given around purchasing compact equipment to save space in the truck and testing hardware and software. The importance of a marketing plan is highlighted, covering goals, target markets, advertising channels, timelines, and budgets.
Reducing Food Losses and Waste in Asian Countries for Improved Food Security ...FAO
Reducing Food Losses and Waste in Asian Countries for Improved Food Security and Agri-food Chain Efficiency
Save Food Asia-Pacific Campaign
A Regional Campaign that seeks to:
–Raise awareness and draw attention to the high levels of food losses and the growing problem of food waste across Asia and the Pacific Region.
–Promote partnerships, and advocate for strategic approaches and actions to reduce food losses and waste and increase sustainable consumption in the region.
–Launched on 28 August 2013 during a High Level Multi-stakeholder Consultation, convened in Bangkok.
@FAO/Rosa S. Rolle
This document summarizes the marketing strategies used by California Avocados to promote their product in the US market. It discusses how consumption of avocados has more than doubled in the past decade, with California establishing itself as the premium brand. The strategies used targeted premium consumers through messaging around California Avocados' authenticity, sustainability, and local farming practices. These strategies included advertising, social media, retailer promotions, and establishing California's season as the premium season for avocado consumption. The results of these efforts included increased preference for California Avocados, higher sales and prices during its season, and more consumers identifying California as their preferred origin.
Governing quality and safety in informal dairy markets: Evidence from Kenya, ...ILRI
Presentation by Alejandro Guarín, Emma Blackmore, Giulia Nicolini, Bill Vorley, Silvia Alonso, Ram Deka, Charity Kinyua and Delia Grace at the virtual Agriculture, Nutrition and Health (ANH) Academy Week 2021, 29 June 2021.
An award winning local food distribution company called 100km Foods Inc. was founded in 2008 to provide a dedicated sales, marketing, and distribution channel for Ontario producers to access over 200 restaurants, institutions, hotels, and small retailers. It acts as a single channel for customers to access products from over 50 Ontario producers through single ordering, invoicing, and delivery. There is increasing demand from consumers and organizations for local food due to factors like freshness, taste, quality, known origin, and environmental benefits. However, distributing local food and meeting institutional procurement requirements presents challenges for small farms around distribution, food safety, approved vendors, reliability, and cost. The 100km Foods model aims to provide a full-service distribution solution
Reducing FLW in Europe and Central Asia for improved food security and agri-f...FAO
This document summarizes food losses and waste in Europe and Central Asia. It finds that in developed countries, most food losses and waste occur during distribution and consumption, while in developing countries losses are higher during production and post-harvest stages. The main causes include lack of resources and technologies, management issues, and inconsistent consumer demand and quality standards. Some countries are addressing this through public awareness campaigns, food banks, improved technologies, and support for local markets. Further options proposed include investment in upgrades, skills training, and measures to reduce losses in distribution and consumption.
The municipal role in local food - Rosie KadwellLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
The document profiles Marination Mobile, a food truck in Seattle that specializes in Hawaiian and Korean street foods such as tacos, sliders, and fried rice, which are prepared with signature sauces and usually served in tortillas. The food truck, which was founded in 2009, emphasizes that its food is fast, frequently marinated, carnivorous and vegetarian options are available, and it posts its daily locations on its website and Twitter account.
Dallas Market Retailer Tour (April 2009)Mike Spriggs
The document summarizes trends in the US food retail industry and premium food segments. It discusses growing consumer interest in natural, organic and locally-sourced foods. Private label brands are expanding their premium and gourmet offerings. "Foodies" are an important consumer segment that spends more on specialty foods and influences broader trends in the industry.
Food Cowboy - Technology Against Food WasteFood_Cowboy
Food Cowboy uses mobile technology to connect food companies with charities and composters to reduce food waste. Their system allows truckers to post details of refused food shipments, notifying nearby charities who can accept donations. This helps feed the hungry while protecting the environment. Food Cowboy also aims to help donors claim tax deductions for donations that often go unused due to high costs. They plan pilot programs and a crowdmapping initiative to increase donations from the supply chain and local businesses.
Hub or not to hub - Alison Blay-Palmer & Philip MountLocal Food
This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.
This document summarizes research on consumers' perspectives on local food in Michigan. It includes the following key points:
- Focus groups were conducted with various demographic groups to understand awareness, motivations, and barriers around farmers markets. Themes that emerged included the importance of signage/promotion, operating hours/convenience, location/facilities, and welcoming atmosphere.
- A survey found that most value food quality and supporting local farmers but also cite convenience as important. Latinos and low-income groups face more barriers.
- Recommendations include better promotion of markets, increasing diversity of vendors, and expanding payment options to increase accessibility. Policy changes could also help promote local food.
- Data on
This media plan was created for my Introduction to Media course. Our job was to pick a brand and develop a real life media plan that could potentially be used in the corporate world. Although our particularly choices were subjective, we had to ensure that our media buys had both a rhyme and a reason.
The municipal role in local food - Anne Marie YoungLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
Jennifer Holm and others conducted market research including talking to wholesalers, end-users, retailers, and consultants and conducting surveys. They initially thought of producing high-end water and juices for young, cool people but realized that idea did not survive initial customer feedback. Key lessons were the importance of finding the right niche and customer needs, having the right value proposition, creating a compelling story or brand, and focusing on effective distribution channels and partnerships to get products to customers.
The document discusses restaurant and dining trends in Asia. It notes that the food service industry is growing globally due to factors like increased internet access. Asian restaurants represent a large percentage of the industry. Recent trends include menu revisions influenced by avian flu, increased online ordering and technology budgets, more focus on heart-healthy and ethnic fusion foods, and the influence of social media. Dining trends are influenced by various industries and media and include preferences for quick prepared foods, authentic farm-fresh ingredients, and cuisines like Peruvian and Mediterranean.
The document discusses dining and restaurant trends in Asia. It notes that the food service industry is growing globally due to factors like increased internet access. Asian restaurants make up a significant portion of this industry. Some key trends mentioned include a focus on healthier, ethnic fusion foods; increased online ordering and self-service technologies; and consumers seeking familiar foods made with local ingredients. Social media is also influencing trends, and operators are trying to resist discounting while expanding through flexible new formats that incorporate mobile technology and detailed menus.
Grove Fresh Ltd. was founded in 1994 and registered remarkable year-on-year growth of 52% to become a 3.2 million pound company by 1996. It operates in the organic juices market in the UK and is known for its high quality products and innovative marketing. It has since acquired companies in Germany and France. The document discusses Grove Fresh's target customers, pricing strategy, distribution channels, SWOT analysis, and strategies for achieving further growth.
This document provides information and guidance for starting a mobile food business like a food truck. It outlines the legal permits and licenses required by cities and states to operate. It also discusses menu planning considerations such as equipment needs, preparation times, ingredient sourcing, and pricing. Advice is given around purchasing compact equipment to save space in the truck and testing hardware and software. The importance of a marketing plan is highlighted, covering goals, target markets, advertising channels, timelines, and budgets.
Reducing Food Losses and Waste in Asian Countries for Improved Food Security ...FAO
Reducing Food Losses and Waste in Asian Countries for Improved Food Security and Agri-food Chain Efficiency
Save Food Asia-Pacific Campaign
A Regional Campaign that seeks to:
–Raise awareness and draw attention to the high levels of food losses and the growing problem of food waste across Asia and the Pacific Region.
–Promote partnerships, and advocate for strategic approaches and actions to reduce food losses and waste and increase sustainable consumption in the region.
–Launched on 28 August 2013 during a High Level Multi-stakeholder Consultation, convened in Bangkok.
@FAO/Rosa S. Rolle
This document summarizes the marketing strategies used by California Avocados to promote their product in the US market. It discusses how consumption of avocados has more than doubled in the past decade, with California establishing itself as the premium brand. The strategies used targeted premium consumers through messaging around California Avocados' authenticity, sustainability, and local farming practices. These strategies included advertising, social media, retailer promotions, and establishing California's season as the premium season for avocado consumption. The results of these efforts included increased preference for California Avocados, higher sales and prices during its season, and more consumers identifying California as their preferred origin.
Governing quality and safety in informal dairy markets: Evidence from Kenya, ...ILRI
Presentation by Alejandro Guarín, Emma Blackmore, Giulia Nicolini, Bill Vorley, Silvia Alonso, Ram Deka, Charity Kinyua and Delia Grace at the virtual Agriculture, Nutrition and Health (ANH) Academy Week 2021, 29 June 2021.
An award winning local food distribution company called 100km Foods Inc. was founded in 2008 to provide a dedicated sales, marketing, and distribution channel for Ontario producers to access over 200 restaurants, institutions, hotels, and small retailers. It acts as a single channel for customers to access products from over 50 Ontario producers through single ordering, invoicing, and delivery. There is increasing demand from consumers and organizations for local food due to factors like freshness, taste, quality, known origin, and environmental benefits. However, distributing local food and meeting institutional procurement requirements presents challenges for small farms around distribution, food safety, approved vendors, reliability, and cost. The 100km Foods model aims to provide a full-service distribution solution
Reducing FLW in Europe and Central Asia for improved food security and agri-f...FAO
This document summarizes food losses and waste in Europe and Central Asia. It finds that in developed countries, most food losses and waste occur during distribution and consumption, while in developing countries losses are higher during production and post-harvest stages. The main causes include lack of resources and technologies, management issues, and inconsistent consumer demand and quality standards. Some countries are addressing this through public awareness campaigns, food banks, improved technologies, and support for local markets. Further options proposed include investment in upgrades, skills training, and measures to reduce losses in distribution and consumption.
The municipal role in local food - Rosie KadwellLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
The document profiles Marination Mobile, a food truck in Seattle that specializes in Hawaiian and Korean street foods such as tacos, sliders, and fried rice, which are prepared with signature sauces and usually served in tortillas. The food truck, which was founded in 2009, emphasizes that its food is fast, frequently marinated, carnivorous and vegetarian options are available, and it posts its daily locations on its website and Twitter account.
Fresh Leaves aims to provide healthy, organic, ready-to-eat meals to college students using a food truck. The founders conducted research on grocery stores and fast casual restaurants to develop their business model and identify opportunities. They created a SWOT analysis and used Doblin's innovation model to incorporate ideas like quality food, delivery services, and adapting to customer tastes. The marketing plan involves positioning Fresh Leaves as providing high quality food at affordable prices while caring for the community through excellent customer service in a natural environment.
The document summarizes the key genres used at a food truck - the menu, contact information on the truck, and the ordering process. It discusses how these genres work together to allow customers to view food options, learn about the business, and purchase food from the truck operators. The genres primarily serve the needs of the food truck operators by advertising their business and enabling sales, though they also provide value to customers by facilitating the ordering of food.
This document outlines the objectives, mission, vision, and strategy for a proposed mobile restaurant called "Meals on Wheels". The key points are:
- The objectives include keeping food costs below 40% of revenue, expanding marketing in Mumbai to increase customers, providing variety and changing menus regularly based on customer demand.
- The mission is to provide an eclectic atmosphere and excellent, interesting food selection alongside efficient customer service.
- The vision is to be the most recommended healthy and unique food joint.
- The strategy involves being unique and innovative with a focus on quality, satisfaction, varied menu options, reasonable prices, and exceptional taste.
This marketing plan presentation was presented by a group of graduate students from Golden Gate University for their Cheese Me food truck business. The presentation outlines the board members and goals of quickly serving customers at a cheap price while building loyalty. A survey showed most customers would buy from a food truck and were willing to spend $2-5. The marketing strategies section details approaches for placement, product, price, service, supply chain, integrated marketing communications including social media, and public relations such as food reviews and festivals.
Comprehensive business plan for a sustainable food truck.
I created this plan for my MBA in Sustainable Business. While the business never came to fruition, I hope it may inspire some of you to venture to start your own food truck business. Just make sure it is sustainable! :)
Food trucks are a booming business in the US. There seem to be more than one on every corner. If you're looking at starting your own food truck business then this guide is something you'll want to read.
David Wiesner uses watercolors to create rich, vivid illustrations for his surreal underwater stories. His choice of medium allows him to use light, airy colors for scenes taking place on land and more saturated hues for underwater settings. John Klassen also employs a simple, minimalist style with muted colors against a dark background to tell the wordless story in This Is Not My Hat without distracting from the illustrations and focus on the moral lesson that stealing is wrong.
Ulasan lengkap seputar penyakit gagal ginjal kronis. Sangat cocok untuk Anda yang memerlukan pengetahuan dan ulasan lengkap seputar penyakit gagal ginjal kronis
An overview of how Wireless Sensor Networks are being extended to a system which has tremendous capabilities. The future is all about Smart Dust. Trillions of sensors may be planted across the world to improve the ecosystem as well as the lives of human beings. Although the aim of reducing the volume to orders of micrometer has not yet been fulfilled, considerable developments have been made to build motes that combine sensing, computing, wireless communication capabilities and autonomous power supply within volume of only few millimeters and that too at low cost.
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In just one sentence, it pitches the idea of using Haiku Deck to easily design slideshows.
This document provides information about an upcoming workshop on creating engaging communication channels. The workshop will be facilitated by Alison Davis and Caroline Hey on March 26, 2015. It will provide 7 breakthrough ideas for communication channels and discuss how to capture attention in today's information overloaded environment in 3 seconds or less. The document outlines the agenda and speakers' backgrounds to introduce the topic and workshop.
The document summarizes an in-service for Project CARE tutors about electronic learning resources. It provides updates on program participation goals and tutor nominations for awards. It also lists upcoming training opportunities and electronic resources for tutoring English, ESL, math, and literacy. The in-service will be held on March 25 from 3-5 PM in room 237C and will feature presentations by Irina Cline and guest speaker Heidi Lundquist about using electronic resources like printable worksheets, Learning Express Library, and Reading Horizons in tutoring sessions.
Presentation given by Loren LaCorte and Jaclyn Kupcha of the USDA Farm to School Team - used during the workshop titled "Procuring Food for the School Meals Programs 101"
Rolling Greens is a proposed salad food truck business that aims to serve the underserved healthy food market in Rochester, NY. The document provides an overview of the salad food truck industry and market opportunity. It outlines the business model, financial projections, and marketing plan for Rolling Greens. The financial projections estimate the business will be profitable within 2 years with annual sales reaching over $360,000 by the third year of operation. The marketing plan details strategies to build awareness and attract the target audience of health conscious individuals through digital, event, and campus marketing.
This document summarizes a report on 2021 restaurant online ordering trends based on a survey of 1,525 customers in the US. Some key findings include:
- Online ordering and off-premises dining have become more important, especially during the pandemic. Customers prefer ordering takeout/pickup and delivery over cooking or dining in.
- When choosing where to order from, customers typically think about nearby restaurants or search online directories before going directly to a restaurant's website.
- Customers value a good ordering experience, the ability to customize orders, and fast delivery times above other factors like fees.
- Pizza is the most popular food for delivery, while American food is most popular for pickup.
- Customers
This document provides an overview of the juice and smoothie industry, trends in home delivery and takeout, and opportunities for a new juice business called Woholle Juice. It analyzes the competitive landscape and discusses keys to success such as sourcing ingredients and efficient distribution. Potential risks like seasonality and high costs are addressed along with recommendations to focus initially on home delivery, wholesale, and digital marketing to access customers and lower costs. Expansion to additional locations is suggested after establishing in the local San Diego market.
The document discusses improving access to healthy foods in Rhode Island communities. It describes a Healthy Places by Design initiative that is working on this issue in three pilot communities. The initiative involves assessing community health, conducting public workshops, and developing recommendations for comprehensive plan amendments to better support physical activity and healthy eating. The document also discusses strategies for increasing access to healthy foods through various components of the local food system, including production, processing, distribution, outlets, consumption, and resource recovery.
Grab and go trends how to enhance your offer 2017Rachael Sawtell
This document discusses trends impacting grab-and-go food options and how to enhance offerings. It covers key drivers like freshness, speed, and customization. Sandwiches are a key component and trends include international, comfort food, and vegetarian/vegan options. Packaging plays an important role in presentation, branding, and sustainability. Effective labeling informs customers and meets regulations. Environmental challenges include waste diversion and regulations, which compostable packaging can help address. Understanding materials, customer insights, and best practices can help operators get grab-and-go options right.
GreenLife cafe aims to promote organic and fair trade concepts through its food and beverage offerings in Tsim Sha Tsui East. It will target business professionals and younger customers. Marketing strategies will include competitive pricing using a break-even approach, promoting high quality coffee, food and wine options, and emphasizing excellent customer service. The cafe faces strong competition from Starbucks and McCafe locations in the area but aims to differentiate through its mission and range of products and services.
The document summarizes an American Culinary Federation meeting discussing produce. It outlines seasonal produce trends, highlights a produce supplier called Class Produce Group, and examines topics like organics and locally grown produce. Trends in the produce industry like sustainability and smaller portions were also addressed.
This document provides a marketing plan for Buffalo Wild Wings. It includes a situation analysis covering the external environment, industry analysis, competitive analysis, and internal/customer environment. Marketing goals are to increase market share and customer satisfaction. The primary target market is individuals aged 16-55. Strategies include introducing a frozen food line, determining pricing through focus groups, offering product samples at grocery stores, and implementing a delivery service. Financial forecasts, product, pricing, distribution, and promotional standards with corrective actions are provided to evaluate the plan.
Future of Off-Premise Dining - Emerging View.pdfFuture Agenda
From ‘dark kitchens’ to ubiquitous delivery brands and grocery on-demand, where, what and how we all eat is undergoing significant and rapid change.
In a collaborative project, put together in partnership with McCain, we have been looking out to 2030 to explore and define how Off-Premise Dining might further evolve, and which of the multiple current trends are likely to stick? The emerging view is a first step toward answering the question. It reflects the key insights gathered from interviews and in-depth workshops with key industry stakeholders in Europe, the Americas and Asia, as well as the Future Agenda database and synthesised desk research.
The fight for future market share is already well underway, and significant bets are being placed on a wide range of future opportunities; from health-focused vending machines, through increasingly sophisticated mobile apps, to personalisation of food flavours. With so many significant shifts taking place simultaneously across the entire off-premise dining value chain, there will inevitably be winners and losers. We hope our insights can serve as a jumping off point for further discussion as to where the winners might emerge.
As with all Future Agenda projects, the aim is to challenge assumptions, identify emerging trends, and build an informed assessment of the changes ahead and their implications for strategy, policy, innovation and action.
If you’d like to be involved and add your views into the mix please do get in touch james.alexander@futureagenda.org
Total quality management of fast food business presentationalaminmasum1
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4. Environmental Analysis
Economics
Strengthening U.S., Sarasota, and Manatee County economies
characterized by growing consumer spending, higher wages, and
lowering unemployment
Consumer social and food trends
Growing consumer preference for healthy, fresh, locally sourced
food (Appendix 2, 3, 6)
Convenience required by busy lifestyles
Case study: Chipotle
Food truck technology
Heavy use of digital and social media for informing customers about
menu and locations
Consumer demand for streamlined ordering and mobile payments
4
5. Environmental Analysis
Natural environment implications for food supply
Local, organic produce and protein supply will vary by
season and availability
Supply subject to weather and other natural environment
phenomenon
Regulations
Business registration
Heavy regulatory burden in Sarasota County
Political considerations
Special interest groups
Sarasota Originals vs. SRQ Food Truck Alliance
5
6. Top Lessons Learned from Food Truck
Owners1
Rules and Regulations most consistent external source of
frustration
Requires serious business planning
Requires hands on ownership
Most successful food truck owners have “passion for the
food” and “love interacting with people”
Events generally do better than daily sales
Make sure to purchase a reliable truck
1FoodTruckr.com
6
7. What makes a successful food truck?
From the Experts at FoodTruckr.com:
Focus on Execution
Limit the number of food items
Find a specialty/niche
Create Demand - Scarcity built into business model
Limited Serving Time
Limited Supply
Location Mobility
Use Social Media Right
Stimulate an immediate response
Makes consumers feel closer to the people serving the food
(augmenting the food truck experience)
7
16. SWOT
Strengths Weaknesses
• Rare combination of fresh, fast, and
healthy cuisine
• Most locally sourced menu
• Mobile payment and online
ordering
• Emphasis on customer service and
building loyalty
• Flexibility to alter menu and service
locations
• Lack of brand recognition and
awareness
• Limited menu size
• High price point
• Inability to quickly restock products
that run out
• Relatively little experience as
compared to competitors
Opportunities Threats
• Growing consumer preferences for
local, organic, and healthy cuisine
• Growing demand for gluten-free
options
• Recovering U.S. economy and
strong, growing local economies
• Few food trucks in the area have
the advanced technology
capabilities demanded by
consumers
• Heavy regulation in Sarasota
County
• Competitor price reduction
• Poor weather conditions either rain
or heat induced
• Decreased volume during summer
months
• Heavy traffic when traveling
between locations
• Increasing gas prices
• Unavailability of locally sourced
products
16
17. Target Market Identification
Lunch Segment
Ages 21 to 65
Busy lifestyle - convenience oriented
Health conscious
Dinner Segment
Ages 21 and over
Support local business
Seeking higher quality, freshness, and variety
Festival/Event Segment
Ages 18 to 65, tourists and local residents
Want a taste of fresh, local cuisine
17
19. Comments from the Lunch Customers
“I was often tempted by the food trucks with their
innovative options such as mac-n-cheese philly
cheesesteaks. But I would be far more likely to purchase
from a food truck on a regular basis if they provided me
with healthy, yet delicious options.”
Jillian (female, age 26), Bealls, Inc.
“I made an attempt to buy my lunch from the food
trucks that came to my offices, but the options were
fried or BBQ and just too unhealthy. Would have loved a
fresh, healthy alternative!”
Eva (female, age 34), Bealls, Inc.
19
22. Goal Setting
Short Term Goals
Customer satisfaction of 6 (Scale 1-7) in 3 years
Break even in 30 months
Long Term Goals
Payoff loan in 5 years
Increase Sales by 160% in 5 years
Savings of $100,000 in 5 years
Open a restaurant in Sarasota by Year 10
22
23. Positioning
Our strengths
Fast, Fresh, Healthy
Organic, Locally Sourced
Advanced technology use
Superior customer service
Our Positioning
Fresh, fast, and healthy wraps made with locally
sourced proteins and organic produce. Vegetarian
and gluten-free options available
23
24. The Thai Steak Wrap
Locally raised grass fed flank steak with locally grown
organic Asian style cabbage slaw
24
25. The Veggie & Hummus Wrap
Organic fresh made hummus and feta with locally grown
organic sautéed zucchini, squash, onions, tomatoes, and
spinach
25
26. Promotion
Website, social media, and mobile application
User-friendly and easy to navigate
Menu and location information
Core brand story
Online ordering enabled
Pay-per-click advertising
Google and Facebook
Target those w/in 5 miles of each location’s address and interest in
“food trucks”
Branding
Brand logo on water bottles
Creative truck decoration displaying benefits of healthy, fresh, local
cuisine
26
27. Mobile Website27
• Locations and Menu
updated daily
• Accepts online orders
and payments
• Allows selection of
available pickup times
• Orders automatically
entered in POS in real
time
30. Sampling – Lunch on Us
Operate on-site for
one hour without
charge to
customers. Hand
out menus
Contact office
manager to set-up
time for a free
service
Come to
agreement on
operating days
and hours
Maintain
relationship by
being timely in
arrival and clean-
up, and honoring
any requests
30
31. Customer Experience
Attraction points
Website/Social media
Mobile app
PPC advertising
Sampling
Engagement points
Truck decoration and friendly atmosphere with entertainment to
occupy customers during waiting periods
Emphasis on streamlined ordering and pick-up (on and offline)
Picnic area with tables and chairs for customers
Exit/Extension points
Food consumption
Word of mouth
31
33. Truck
window/Truck
kitchen
appearance.
Give
order to
cashier
Physical
Evidence
CustomerContact
PersonOn
Stage
Back
Stage
Support
Processes
Owners
obtain
proper
inventory
levels
Card payment
screen/Counter
Pay for
order/
Swipe
card and
sign.
Give customer
water bottle.
Take cash, return
change, and
give receipt if
necessary
POS
System
Wait for
order
Order
screen/Pick
up window.
Pick up
order
Consume
order
Order menu
displays order
name and
contents
Take order.
Recommend
if necessary
Input
order into
computer
Input cash into
drawer/Send
order to
kitchen/Kitchen
prepare order
Chef 2 prepares
wraps/Chef 1 prepares
"to go" bag with fork,
knife, napkins and
inserts wrap in bag
Appearance of
truck/Outside seating
areas/Atmosphere music
Food
Chef 1 brings
prepared item to pick
up counter/Fulfills any
extra requests. Give
water bottle if online
order
Customer
Experience
Blueprint
33
34. Resourcing
Role Responsibility Training Experience
Owners (3) Cashier
Chef
Accounting
Promotion
Inventory
Driving
Set-up/clean-up
None 7 years food
service
Employees (2) Cashier
Chef
Set-up/clean-up
One week on
site
2+ years
34
36. Scheduling
36 Start Time End Time Owner 1 Owner 2 Owner 3 Employee 1 Employee 2 Truck Location
6:30 7:00 Promotion Woody’s
7:00 10:00
Food
Preparation
Food
Preparation Woody’s
10:00 10:30 Travel Travel
10:30 10:45 Site Setup Site Setup Site Setup
Lunch Location
#1
10:45 11:45 Food Service Food Service Food Service
Lunch Location
#1
11:45 12:00 Travel Site Cleanup Travel
12:00 12:15 Travel Travel Travel
12:15 12:30 Site Setup Travel Site Setup
Lunch Location
#2
12:30 1:30 Food Service Food Service Food Service
Lunch Location
#2
1:30 1:45 Site Cleanup Site Cleanup Site Cleanup
Lunch Location
#2
1:45 2:15 Travel Inventory Travel
2:15 2:45 Truck Cleanup Inventory Truck Cleanup Woody’s
2:45 5:45 Inventory
Food
Preparation
Food
Preparation Woody’s
5:45 6:15 Travel Travel Travel
6:15 6:30 Site Setup Site Setup Site Setup Dinner Location
6:30 9:00 Food Service Food Service Food Service Dinner Location
9:00 9:30 Site Cleanup Site Cleanup Site Cleanup Dinner Location
9:30 10:00 Travel Travel
10:00 10:45 Truck Cleanup Truck Cleanup Woody’s
10:45 11:15 Accounting Woody’s
37. Lakewood Ranch Medical Center
Est. Employees: 400
Pop. w/in 5m: 112,000
Sarasota Trade Fair Center
Est. Employees: 347
Pop. w/in 5m: 36,000
Tervis Tumbler
Est. Employees: 250
Pop. w/in 5m: 32,000
Sun Hydraulics
Est. Employees: 200
Pop. w/in 5m: 116,000
Bealls, Inc.
Est. Employees: 500
Pop. w/in 5m: 122,000
State College of Florida
Est. Employees: 472
Pop. w/in 5m: 112,000
Tropicana Products, Inc.
Est. Employees: 600
Pop. w/in 5m: 122,000
Blake Medical Center
Est. Employees: 200
Pop. w/in 5m: 122,000
Manatee Memorial Hospital
Est. Employees: 402
Pop. w/in 5m: 122,000
USFSM
Students & Faculty: 700
Pop. w/in 5m: 112,000
PGT Industries, Inc.
Est. Employees: 200
Pop. w/in 5m: 32,000
Monday
10:45am – 1:30pm
Tuesday
10:45am –
1:30pm
Wednesday
10:45am – 1:30pm
Thursday
10:45am –
1:30pm
Friday
10:45am –
1:30pm
37
38. Quality Plan
Local sources
Naturally raised proteins - Dam Ranch, Bradenton, FL
Organic produce - Geraldson Farms, Bradenton, FL
Seafood - Star Fish Company, Bradenton, FL
Wastage
Chefs 1 and 2 will inspect quality of product during assembly
and not serve any defective product to customers
Owner 2 will record the amount of left over food as a
percentage of sales each morning during inventory
Wastage years 1-5: 10%, 9%, 8%, 7%, 6%, respectively
38
39. Food Truck Layout
Cashier takes order.
Order entered in POS
System. Customer
pays for order.
(10 sec)
Chef 1 cooks two
tortillas
(1 min)
Chef 2 reviews
order on POS
system
(10 sec)
Chef 2 wraps
tortilla with
ingredients
(10 sec)
Chef 2 fills tortilla
with ingredients
(15 sec)
Chef 1 packages
wrap
(5 sec)
Chef 1 confirms order
in POS system and
delivers order and
water bottle for online
orders
(5 sec)
Cashier gives
water bottle to
ordering customer
(10 sec)
Tortilla
pass Wrap
pass
Wraps created every 35 seconds after initial Start Up
Ability to create 100 wraps per hour
39
Online order
entered in POS
system
44. Pricing
Wraps will be sold for $9 in Years 1 and 2
Lunch & Event serving includes wrap with Rolling
Harvest labeled bottled water
Dinner serving includes only wrap
Price increase to $9.25 in Year 3 and $9.50 in Year 5
Average cost of raw materials per wrap is $3.25
Customers willing to pay more
62% for organic foods (Mintel, 2010)
70% for locally sourced foods (A.T. Kearney, 2013)
88% for healthy foods (Gagliardi, 2015)
44
47. Expected Daily Sales47
Lunch Location Site Lunch Population
Population Within
Five Miles
Bealls, Inc. 500 122,000
State College of Florida 472 112,000
University of South Florida - Manatee/Sarasota 700 112,000
Sun Hydraulics 200 116,000
Tervis Tumbler 250 32,000
Lakewood Ranch Medical Center 400 112,000
PGT Industries, Inc. 200 32,000
Tropicana Product Inc. 600 122,000
Sarasota Fair Trade Center 347 36,000
Manatee Memorial Hospital 402 122,000
Average 407 91,800
Dinner Locations
Population Within
Five Miles
3 Daughters Brewing 184,000
Motorworks Brewing 118,000
Jdubs Brewing Company 108,000
Green Bench Brewing Company 180,000
Darwin's Brewing Company 120,000
World of Beer Sarasota 76,000
Big Top Brewing Company 82,000
Average 124,000
Days Sales Per Month Projected Unit Sales Sales Rate
Lunch Site #1 18 30 7.37%
Lunch Site #2 18 30 7.37%
Lunch Site Local Population 18 15 0.02%
Dinner Site 18 52 0.04%
Festival/Event (est. pop 2,500) 7 138 5.52%
50. Income Statement50
Year 1 Year 2 Year 3 Year 4 Year 5
FY 2016 FY 2017 FY 2018 FY 2019 FY 2020
Sales 271,395$ 423,691$ 539,894$ 626,426$ 712,374$
COGS 98,893$ 165,163$ 205,885$ 237,609$ 261,478$
Gross Profit ($) 172,502$ 258,528$ 334,009$ 388,817$ 450,896$
Gross Profit (%) 63.56% 61.02% 61.87% 62.07% 63.29%
Salaries & Benefits 129,197$ 142,374$ 155,551$ 168,728$ 181,905$
Preparation Area Rental 24,000$ 24,480$ 24,970$ 25,469$ 25,978$
Business Loan Interest 6,553$ 5,990$ 5,401$ 4,786$ 4,142$
Liability Insurance 1,788$ 1,824$ 1,860$ 1,897$ 1,935$
Promotion 8,072$ 8,233$ 8,398$ 8,566$ 8,737$
Business License Fees 1,131$ 1,154$ 1,177$ 1,200$ 1,224$
Credit Card Processing 7,945$ 12,471$ 16,298$ 19,010$ 21,493$
POS System 888$ 906$ 924$ 942$ 961$
Depreciation 9,636$ 9,636$ 9,636$ 9,636$ 9,636$
Supplies 10,800$ 10,896$ 10,994$ 11,094$ 11,196$
Travel (Gas) 9,000$ 9,180$ 9,364$ 9,551$ 9,742$
Total SG&A 209,009$ 227,144$ 244,573$ 260,880$ 276,950$
Net Income (36,508)$ 31,384$ 89,436$ 127,937$ 173,946$
Net Income Percentage (13.45%) 7.41% 16.57% 20.42% 24.42%
Cumulative Net Income (36,508)$ (5,124)$ 84,312$ 212,250$ 386,196$
51. Important Financial Ratios51
Year 1 Year 2 Year 3 Year 4 Year 5
Gross Margin 63.56% 61.02% 61.87% 62.07% 63.29%
Net Margin -13.45% 7.41% 16.57% 20.42% 24.42%
Year 1 Year 2 Year 3 Year 4 Year 5
Days Inventory 6.56 4.20 3.30 2.84 2.50
Fixed Asset T/O 3.33 5.90 8.68 11.91 16.58
Year 1 Year 2 Year 3 Year 4 Year 5
Quick Ratio 8.44 14.21 16.55 16.79 16.47
Year 1 Year 2 Year 3 Year 4 Year 5
Times Interest Earned -4.57 6.24 17.56 27.73 43.00
Profitability
Asset Management
Liquidity
Solvency
52. Valuation52
Year 1 Year 2 Year 3 Year 4 Year 5
Free Cash Flow (79,330.28)$ 18,924.00$ 93,046.40$ 141,171.25$ 189,298.59$
No Growth Growth 2.5%
Enterprise value (NPV) 262,882.89$ Enterprise value (NPV) 282,967.34$
Debt 151,186$ Debt 151,186$
Equity value 111,697.29$ Equity value 131,781.74$
Rolling Harvest
53. What makes a successful food truck?
From the Experts:
Focus on Execution
Limit the number of food items
Find a specialty/niche
Create Demand - Scarcity built
into business model
Limited Serving Time
Limited Supply
Location Mobility
Use Social Media Right
Stimulate an immediate response
Makes consumers feel closer to
the people serving the food
(augmenting the food truck
experience)
53
Rolling Harvest:
4-6 menu items, changing with
season and ingredient availability
Focus on healthy, local food
5 hours a day, at a lunch location
once a week
Local ingredients, when we’re out
we’re out
More than 20 locations identified,
more to be found
Daily updates of menu and
location
Open conversation with truck
owners on and offline
55. Appendix 1: The success of Chipotle
1600 stores with $3.2B in sales in 2014 (Mathews,
2014)
Stock has grown 1080% since inception
Compared with 46% S&P growth during same time
High quality, locally sourced foods
Served 140m pounds of naturally raised meat in 2013
Bought more than 20m pounds of local produce for its
US restaurants an increase of more than 20% from
2012
55
56. Appendix 1: The success of Chipotle
(contd.)
Currently, 40% of the company's beans are organically
grown, which has helped it to reduce more than 140,000
pounds of chemical pesticide since 2005.
Raised prices and saw 17% sales increase
56
57. Appendix 2: Healthy Eating
The healthy eating index is forecasted to grow by 2.6%
between 2014 and 2019 (IBISWorld, 2014c).
Health remains an important aspect at all restaurant
types, which can be spun positively through using high-
quality, natural ingredients in all sandwiches (Fajardo,
2014)
Consumers are ordering more healthy wraps at
restaurants compared to last year 54% (Fajardo, 2014)
57
58. Appendix 3: Locally Sourced
64% of consumers indicate locally sourced
ingredients are important in their food choice
(Mintel, 2013a)
Increased 8% since 2009
96% of consumers have purchased a locally
sourced food (Mintel, 2014a)
53% in the last week
71% in the last month
34% every week
Locally sourced food purchases relatively equal
amongst all household incomes and ethnicities
58
59. Appendix 4: Fast and Convenient
92% of consumers agree that they eat at
fast food restaurants because “They’re
quick” vs. 63% that choose fast food
restaurants because “They’re inexpensive”
(Fajardo, 2014)
“Those employed are more likely to
purchase fast food” (U.S. Department of
Agriculture, 2014)
48% of consumers said that fast food is “not
too good” for you. 28% said it was “not
good at all” for you (Dugan, 2013)
59
60. Appendix 5: Organic
Organic food sales in US topped $35B US in
2013, an increase of 11.5% from the previous
year (The Shelby Report, 2014)
65% consumers interested in organic
products (Mintel, 2010)
Largest interest among 18-44 year olds
Above 60% for all household income levels; interest level
increases with income
45% consumers actively seek organic foods
60
61. Appendix 6: Freshness
“Freshness” traits: (Mintel, 2013a)
Made by the seller from raw ingredients – “made from scratch”
Locally sourced
41% of consumers list fresh ingredients in their top
three most important factors when considering
where to eat
Most important concern when buying fresh fruits
and vegetables, 82% said quality/freshness
How does produce quality at farmers' market
compare to supermarket? 73% say quality is higher
61
62. Appendix 7: Gluten Free
Market estimated to be $4.2bn in 2012 (Watson,
2014)
Listed as the #5 Menu Trend for 2014 (National
Restaurant Association, 2013)
“24% of Americans say they, or someone in their
household, currently eat gluten-free versions of
foods that typically contain gluten” (Watson, 2014)
25% of gluten-free consumers purchase because
“Gluten-free products are generally healthier”
(Packaged Facts, 2015)
Roughly one third of Gluten-free consumers are
ages 25 to 34 (PR Newswire, 2015)
62
63. Appendix 8: Festivals and Events
Food and beverage establishments accounted for
15.9% ($152bn) of the $960.2bn tourism market for
2014 (IBISWorld, 2015b; IBISWorld, 2015c)
Nearly 60% of tourist consumers say “locally-
produced food/drinks that you can’t get anywhere
else” are important when choosing a vacation
destination (Mintel, 2013)
73% say “unique restaurant/dining experiences” are
important (Mintel, 2013)
“More than 2.8 million visitors came through
Bradenton in 2013” (Vargas, 2014)
“Tourist season records hitting new highs” (Griffin,
2013)
63
64. Appendix 9: Breweries
$5.1 billion market with projected annual growth of
5.5% from 2015-2020 (IBISWorld, 2015a)
47% of consumers “enjoy drinking craft beer with a
meal” (Mintel, 2014b)
53% drink craft beer “to relax” (Mintel, 2014b)
Craft beer appeals to 49% of Millennials and 40% of
Gen Xers (Crowell, 2013)
28% of consumers ages 25-34 drink craft beer “once
a week or more often” (Statista, 2012)
23% of ages 35-44 and 21% 45-54 agree.
64
65. Appendix 10: Food Truck Tech
Heavy reliance on digital and social media (e.g.,
Facebook and Twitter) for providing menu and locations
“Food trucks are increasingly launching branded apps
to increase customer engagement.” (Hotard, 2014)
“In 2015, food trucks will start adopting alternative
methods such as Apple Pay, QR payments and more.”
(Hotard, 2014)
“In 2015, customers will increasingly order via their
phones” (Hotard, 2014)
65
68. Appendix
13: SWOT
Internal Strengths Low High Low High
1 2 3 4 5 1 2 3 4 5 Score
Freshness X X 25
Healthy X X 16
Covenient X X 20
Local X X 25
Tech use X X 20
Customer Service X X 15
Perform Importance
Strengths
Internal Weaknesses Low High Low High
1 2 3 4 5 1 2 3 4 5 Score
Brand Recognition X X 3
Menu Size X X 8
Price X X 4
Experience X X 2
Inventory replenishment X X 4
Perform Importance
Weaknesses
68
69. Appendix
13: SWOT
External Opps Low High Low High
1 2 3 4 5 1 2 3 4 5 Score
X X 20
Gluten-free food demand X X 16
Strengthening economies X X 20
Lack of food truck w/ tech use X X 25
Local, Healthy, Organic food
Opportunities
Attractiveness Success Probability
External Threats Low High Low High
1 2 3 4 5 1 2 3 4 5 Score
Regulation increase X X 12
Competitor price reduction X X 9
Poor weather X X 25
Decreased volume during summer X X 20
Heavy vehicle traffic during traveling X X 12
Increasing gas prices X X 20
Unavailability of local sourced products X X 8
Likelihood of occurrence Seriousness
Threats
69
70. Appendix 14: Goal Setting
70
Year 1 Year 2 Year 3 Year 4 Year 5
Sales
Target 271,395$ 423,691$ 539,894$ 626,426$ 712,374$
Percentage Change from Year 1 0% 56% 99% 131% 162%
Customer Service (Scale 1-7)
Target 5.0 5.3 5.5 5.8 6.1
Percentage Change from Year 1 0% 5.0% 10.3% 15.8% 21.6%
Product Quality
Wastage %
Target 10 9.2 8.5 7.9 7.5
Percentage Change from Year 1 0% -9% -15% -21% -25%
Employee Safety
Target 0 0 0 0 0
Percentage Change from Year 1 0 0% 0% 0% 0%
Goals
Years
71. Sarasota Trade Fair Center
Est. Employees: 347
Pop. w/in 5m: 36,000
Sarasota County
Zone: PID
Tervis Tumbler
Est. Employees: 250
Pop. w/in 5m: 32,000
City of Venice
Zone: PID
Sun Hydraulics
Est. Employees: 200
Pop. w/in 5m: 116,000
Sarasota County
Zone: ILW
State College of Florida
Est. Employees: 472
Pop. w/in 5m: 112,000
Manatee County
Tropicana Products, Inc.
Est. Employees: 600
Pop. w/in 5m: 122,000
City of Bradenton
Zone: PD-UI, LM, CITY, RSF-6
Blake Medical Center
Est. Employees: 200
Pop. w/in 5m: 122,000
City of Bradenton
Manatee Memorial Hospital
Est. Employees: 402
Pop. w/in 5m: 122,000
City of Bradenton
Zone: PD-UI, LM, CITY, RSF-6
USFSM
Students & Faculty: 700
Pop. w/in 5m: 112,000
Manatee County
PGT Industries, Inc.
Est. Employees: 200
Pop. w/in 5m: 32,000
City of Venice
Zone: PID
Lunch Map
71
Lakewood Ranch Medical Center
Est. Employees: 400
Pop. w/in 5m: 112,000
Manatee County
Bealls, Inc.
Est. Employees: 500
Pop. w/in 5m: 122,000
Manatee County
Zone: BR_SD1
77. Appendix 17:
Food Preparation Chef Schedule Lunch77
Start Time End Time Action Time Ingredient Recipe Equipment Active
7:00 7:05 Cleancauliflower 5 min Cauliflower Mash Comfort Food Sink x
7:05 7:10 Cleanveggies 5 min Marinara Sauce BakedEggplant Sink x
7:10 7:15 Cleaneggplant 5 min Eggplant BakedEggplant Sink x
7:15 7:20 Cleanveggies 5 min Veggies Veggie Sink x
7:20 7:25 Cleanbroccoli 5 min Broccoli Rabe Comfort Food Sink x
7:25 7:30 Cleanveggies 5 min AsianCabbage Thai Steak Sink x
7:30 7:40 Cut veggies 10 min Veggies Veggie Countertop x
7:40 7:50 Cut veggies 10 min Marinara Sauce BakedEggplant Countertop x
7:50 8:30 Mix ingredients 40 min Dough Tortillas Mixer x
9:30 9:10 Divide dough 40 min Dough Tortillas Countertop x
9:10 9:50 Form dough 40 min Dough Tortillas Countertop x
9:50 10:00 Overall Cleanup 10 min All All None x
78. Appendix 18: Food Preparation
Equipment Schedule Lunch78
Start Time End Time Action Sink Countertop 1 Countertop 2 Mixer Food processor Stovetop Flattop Grill Oven
7:00 7:05 Clean cauliflower X
7:05 7:10 Clean veggies X
7:10 7:15 Clean eggplant X
7:15 7:20 Clean veggies X
7:20 7:25 Clean broccoli X
7:25 7:30 Clean veggies X
7:25 7:30 Cut cauliflower X
7:30 7:40 Cut veggies X
7:40 7:50 Cut veggies X
8:30 9:10 Divide dough X
9:10 9:50 Form dough X
7:40 7:45 Dry Cauliflower X
8:15 8:20 Mix ingredients X
8:45 8:50 Cool broccoli X
9:40 9:50 Rest steak X
7:50 8:30 Mix ingredients X
7:20 7:25 Mix ingredients X
7:45 7:55 Mix ingredients X
7:30 7:45 Boil cauliflower X
7:55 8:15 Cook veggies X
8:15 9:15 Simmer X
8:20 8:25 Cook ingredients X
8:25 8:35 Cook veggies X
8:35 8:45 Cook ingredients X
8:45 9:00 Cook eggplant X
9:00 9:30 Grill chicken X
9:30 9:40 Grill steak X
9:00 9:30 Bake eggplant X
79. Appendix 19: Typical Work Week
Open four weekdays plus two weekend Events
Hours worked per Resource
79
81. Appendix 21: Depreciation
Five year depreciation of all Equipment
81
Initial Cost Year 1 Year 2 Year 3 Year 4 Year 5
Food Truck 77,698 7,770 7,770 7,770 7,770 7,770
Equipment 7,723 772 772 772 772 772
Promotion 5,225 523 523 523 523 523
POS System 5,715 572 572 572 572 572
Total Depreciation 9,636 9,636 9,636 9,636 9,636
82. Appendix 22: Cost of Goods Sold82
Year 1 Year 2 Year 3 Year 4 Year 5
Ingredients 98,893 165,163 205,885 237,609 261,478
Propane 1,800 1,836 1,873 1,910 1,948
Cooking Supplies 1,200 1,224 1,248 1,273 1,299
Credit Card Processing 7,945 12,471 16,298 19,010 21,493
50% Miscellaneous 3,000 3,060 3,121 3,184 3,247
Cleaning Supplies 1,800 1,836 1,873 1,910 1,948
Payroll System 288 294 300 306 312
POS System 888 906 924 942 961
Depreciation 9,636 9,636 9,636 9,636 9,636
Total Cost of Goods Sold 98,893 165,163 205,885 237,609 261,478
83. References
A.T. Kearney. (2013). Buying into the Local Food Movement. Retrieved from
http://www.atkearney.com/paper/-/asset_publisher/dVxv4Hz2h8bS/content/buying-
into-the-local-food-movement/10192
Crowell, C. (2013). Craft beer consumer stats: How will they affect your business
plan? Craft Brewing Business. Retrieved from
http://www.craftbrewingbusiness.com/business-marketing/craft-beer-
consumer-stats-how-will-affect-your-business-plan/
Fajardo, K. (2014). LSR: Sandwiches, subs and wraps concepts - US - October
2014. Retrieved from
http://academic.mintel.com.ezproxy.lib.usf.edu/display/679795/
Gagliardi, Nancy. (2015). Consumers Want Healthy Foods – And Will Pay More For
Them. Retrieved from
http://www.forbes.com/sites/nancygagliardi/2015/02/18/consumers-want-healthy-
foods-and-will-pay-more-for-them/
Griffin, J. (2013). Tourist season records hitting new highs. SHT. Retrieved from
http://www.heraldtribune.com/article/20130310/ARTICLE/130319977?p=1&tc=p
g
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84. References
Hotard, J. (2014). What tech-savvy food trucks will look like in 2015. InnovationInsights.
Retrieved from http://insights.wired.com/profiles/blogs/what-tech-savvy-food-trucks-
will-look-like-in-2015#ixzz3V275BmVe
IBISWorld. (2015a). Craft beer production industry at a glance. Retrieved from
http://clients1.ibisworld.com.ezproxy.lib.usf.edu/reports/us/industry/ataglance.aspx?e
ntid=4302
IBISWorld. (2015b). Tourism industry at a glance. Retrieved from
http://clients1.ibisworld.com.ezproxy.lib.usf.edu/reports/us/industry/ataglance.aspx?e
ntid=2002
IBISWorld. (2015c). [Graph illustration tourism industry products and services
segmentation 2014]. Retrieved from
http://clients1.ibisworld.com.ezproxy.lib.usf.edu/reports/us/industry/
Mathews, B. (2014). Chipotle’s Recipe for Success. The Motley Fool. Retrieved from
http://www.fool.com/investing/general/2014/04/21/chipotles-recipe-for-success.aspx
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85. References
Mintel. (2013). State tourism - US - August 2013. Retrieved from
http://academic.mintel.com.ezproxy.lib.usf.edu/display/675315/
Mintel. (2014a). The Locavore: Attitudes toward Locally-sourced Foods – US –
February 2014. Retrieved from
http://academic.mintel.com.ezproxy.lib.usf.edu/display/696804/#figure1
Mintel. (2014b). Craft beer - US - June 2014. Retrieved from
http://store.mintel.com/craft-beer-us-june-2014en 2005 and 2010. Retrieved
from http://www.usda.gov/wps/portal/usda/usdahome
Statista. (2012). [Graph illustration frequency of craft beer consumption in the
United States by age group 2012. Retrieved from
http://www.statista.com/statistics/289590/us-frequency-of-craft-beer-
consumption-by-age-group/
U.S. Department of Agriculture. (2014). American adults are choosing healthier
foods, consuming healthier diets: USDA research shows improvements in diet
quality betwecontentidonly=true&contentid=2014/01/0008.xmlDugan, A. (2013).
Fast food still major part of U.S. diet: Most Americans believe fast food is not
“good for you”. Gallup. Retrieved from
http://www.gallup.com/poll/163868/fast-food-major-part-diet.aspx
85
86. References
Vargas, M. (2014). Bradenton tourism enjoys record-breaking growth. ABC
7. Retrieved from http://www.mysuncoast.com/news/local/bradenton-
tourism-enjoys-record-breaking-growth/article_35991de4-d632-11e3-b21c-
001a4bcf6878.html
Watson, Elaine. (2014). What’s the size of the US gluten-free prize? $490m,
$5bn, or $10bn? FoodNavigator. Retrieved from http://www.foodnavigator-
usa.com/Markets/What-s-the-size-of-the-US-gluten-free-prize-490m-5bn-or-
10bnataglance.aspx?entid=2002
86
Editor's Notes
Drew to update this slide
We have a seafood aspect at dinner that is not shown here.
10 locations, doubled up. Just add these (Manatee Memorial Hospital w/ Tropicana; Blake Hospital;) Sarasota Memorial Hospital;
Sun partner
PGT probably gone
I don’t think this fits here but it’s a lot of how our model works too.
http://www.fool.com/investing/general/2014/04/21/chipotles-recipe-for-success.aspx
http://eds.b.ebscohost.com/eds/pdfviewer/pdfviewer?sid=7c220121-d4ba-432d-8319-82e37f28785f%40sessionmgr114&vid=6&hid=113