Hectic Lifestyle Wing Zone provides busy individuals more time to spend at work/college and less time and stress for waiting for food. Market Positioning At Wing Zone, feedback is taken from the customers in order to know the customers’ reviews so that improvements are made if necessary. Wing Zone uses fresh and hygienic products to occupy a clear and desirable place in the minds of target customers. Marketing Mix Product Product options offered by a restaurant are very important. At Wing Zone, there is a wide variety of dishes suitable for both vegetarians and non-vegetarians.
Without doing a perfect menu product development a food business cannot supersede others. So it has to put emphasis on menu product development planning to keep the business profitable and retain customers. Now, there are various stages of menu product development planning. The stages of menu product development are : Knowing the Customer/Occasion: In the first stage of menu product development the food business has to know what is the purpose of developing the menu product. It has to know what customer or audience the menu product is being developed for.
Frequent Diner The restaurant’s marketing plan will include an active Frequent Diner program. The program will allow us to reward our guests for their continued patronage. The program shall have flexibility to allow us to be creative in our reward structure. Additionally, it should allow us to adapt to changing market trends. We anticipate implementing a Frequent Diner program as a function of our POS (Point of Sale) system.
This can be one of the attractions, as some customers will choose to go to the restaurant, which have same race of employee. If PappaRich recruits equal races and gender of employees at outlets, can gain better reputation and public image, as they are showing to public that they are fair and respect to different background of employees. This will raise employees’ satisfaction and make them more likely to contribute for company. Diversity of employees can increase the creativity and innovation in recipes on menu. Due to different background, races and cultures, employees might come out with various opinions in the taste of food.
They implement the 7p’s of the marketing mix in their strategy in order to create, communicate and deliver value. The 7p’s are product, price, promotion, place, people, processes and physical evidence. The product is the physical item that McDonalds will sell to the people. This being the food which they offer the public and the quality of the items. (Anon., 2015) Their product which is food needs to be of a quality which is acceptable for the customer’s satisfaction.
PROCESS : OM works to create product in an efficient manner , analyzing them for cost , quality and labour requirements. The whole process from receiving ingredients to frying is designed to create a quality meal for the customer. LOCATION : Many key factors such as Political Risks, Currency risks, Social Norms, Brand Fit, Social Cost and business Practices are considered while locations are chosen.
In the restaurant business, the term engineering refers to menu – the process of creation the perfect menu to entice customers and keep them coming back to order the same dish or try new ones. On the whole all these deeds refer to marketing. Menu design isn’t just something that is thrown together! It’s based on strategically arranging items so the dishes the restaurant want to sell more of (or are already big sellers) are prominently displayed.  Menu engineering maximizes restaurant’s profitability as it subconsciously leads customers to buy what the restaurant want them to buy.
Here are a few business and restaurant marketing ideas to help you stand out and take you to the next level. 1. Create a loyalty program Creating a customer loyalty program is an excellent way for restaurants to keep their satisfied customers returning for future visits. By offering customers rewards based on visits or amounts spent,
This is because the tourist or traveller desire to eat interesting product in suitable environment. (Hall and Mitchell, 2000) define that the food tourism as visiting food exhibition, food festival, restaurant and specific locations for which food tasting and experiencing food are the primary factor for travelling an and it has similar definitions of food tourism include culinary, gourmet and gastronomic tourism stated (Boniface, 2003; Hall and Sharples, 2003; Long, 2004). The differences between food tourism and food as part of travel experience is evident in research that has classified tourist based on the values of food in the overall of their vacations. More and more people are travelling for reasons of gastronomy as (Bessiere, 1998; Hall and Sharples, 2003; Long, 2004) said, and for a result, food tourism has gained a higher profile as a pull factor in destination making marketing. 2.6 Push and Pull
A loyal customer not only associates itself with the company but also brings in other customers for the brand because they believe in it. Source: Primary Data • KFC and Dominos may have a good menu, variety, taste and even more nutrition, but, McDonalds on Cunningham road makes the customer feel more valued and therefore, they are more inclined to recommend the restaurant to a friend. • The above data helps to infer whether the customers are attitudinally loyal or behaviorally loyal. It also shows the tendency of a loyal customer to switch to another brand. • Ironically, when it comes to how valued the customer feels in the restaurant and the most important task of recommending to a friend, McDonalds takes the lead.