1 / 16

El Quesarito Loco Authentic Mexican Food Truck Strategy and Implementation

El Quesarito Loco Authentic Mexican Food Truck Strategy and Implementation.

aradia
Télécharger la présentation

El Quesarito Loco Authentic Mexican Food Truck Strategy and Implementation

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. El Quesarito Loco Authentic Mexican Food Truck Strategy and Implementation At El Quesarito Loco, we aim to serve tasty and affordable Mexican cuisine in a way that is convenient for our customers. El Quesarito Loco will cater specifically to the nightlife crowds along the Main Line in Villanova, PA. Our goal is to provide a different alternative to the typical late night food and Mexican restaurants in terms of time, location, and accessibility.

  2. Market Analysis • Target markets: • College & Graduate students (Ages 18-24) • Post Graduates & Younger Adults (Ages 25-early 30s)

  3. Environmental Scanning • What are Consumers looking for? • Filling items • Unique • Easy to eat • Savory • Characteristics of Competitors: • Late-night • Convenient • Mexican • Chipotle Only

  4. Survey Results

  5. Competitive Advantages Order Winners • Cost • Convenience • Unique Products Competitive Priorities • Price • Flexibility • Time (Delivery Speed) Core Competencies • Mobility • Timing/Efficiency • Convenience Core processes • Customer Relationships • Order Fulfillment • Supplier/Leaser Relationships

  6. Suppliers Alex

  7. Periodic Review System • Simplifies the inventory checking system • Creates a routine for delivery scheduling • Use first few months to familiarize ourselves with necessary inventory & ordering levels.

  8. Customer Demand • Nightly customer demand varies greatly • Frequency of student purchases greatly impacts product demand • Impact on sales

  9. Product Demand

  10. Ingredient Forecasting

  11. Cashier: Takes order, rings up transaction (dollars or half dollars) Assembler: process orders using batch-order process Deliverer: calls out name, serves food to customer QueuingSystem

  12. FIXED/START-UP Significant Costs VARIABLE Food Utensils Equipment Gasoline • Used Truck • Commercial Kitchen • Licensing Fees • Compensation (3 employees)

  13. Profit Margins • Churros are cheap by the piece, so we can get a high profit margin without making the price high • Steak is expensive, so as to not turn customer away from high prices, we take little margin

  14. Thank You!

More Related