Business Proposal: Earthly Delights

The restaurant’s owner and matriarch is a Certified Sommelier and trained chef as is her daughter. They have been wowing visitors to their casual upscale bar and restaurant since 2004.

everything done for you and delivered to your door” (Lite n’ Easy, 2007) is the source of their

This paper will introduce a product and service which operates in the U.S. with the intent to expand within foreign markets eventually. The service that I chose is a current service in the food service industry that does exist but would benefit from enhancing it; there are market trends for the new service that would definitely satisfy potential customers’ needs and wants once the idea is brought to their attention. The goal is to bring the feel of the city’s fine dining and lounging experience to areas outside the city without having to travel far or spend more. The service is an

Drive around any reasonably sized town in America, and there will likely be a fast food restaurant. However, it is also probable that there be restaurants lining the streets too. In the short essay “Don’t Blame the Eater” by David Zinczenko, the author argues that it is difficult to find economical and convenient alternatives to fast-food restaurants. Conversely, grocery stores and sit down restaurants are widespread, providing customers with healthy choices. Grocery stores provide a wide array of healthy foods and ingredients to prepare a meal with. Fortunately, many restaurants will have nutritious options for health conscious individuals. While some may find it challenging to ignore the conveniences of fast-food restaurants, it takes very

I. IntroductionBecause of the omnipotence of fast food chains in America, when we feel the urge for an easy meal, Americans, in general, immediately look to the fast food nation for a quick suppression to their hunger. Because we live in a time-is-money society the most efficient means of hunger satisfaction is the almighty drive-through. Corporations spend billions of dollars advertising to enhance sales of their products. With American catching on to the lack of healthy food options in the fast food nation, fast food chains began campaigning healthier food such as their salads and fruit cups. However salads may sound healthy but a Southwest Salad with Grilled Chicken from McDonalds has 320 calories and 90 grams of fat. Where's the "healthy" in that. Now that Obesity is the second leading cause of preventable death in the U.S. we need to re-evaluate the importance of healthy eating. By increasing awareness of the

(-- removed HTML --) Our steaks are cut from the highest grade beef, and we only serve prime-grade and Waygu steaks. Our culinary staff prepares amazing side such as our famous Alaskan king crab and rock shrimp mac and cheese, double baked truffle potatoes and our must have roasted Brussels sprouts with bacon. Our raw bar includes a giant selection of fresh Maine lobster, Alaskan king crab and freshly shucked oysters from both coasts. All of our ingredients are brought in from sustainable sources and if they don't meet our rigid standards, they don't make their way into our kitchen. (-- removed HTML --)

Using the Stages of Business Buying Behavior Model ( p. 158), there are several stages that most buyers (in this case, local restaurants), face when experiencing a new buying situation. It all starts with problem recognition. Are local restaurants using the ingredients that today’s customers prefer? By understanding modern culinary trends, restaurants need to understand that customers demand the freshest, most natural, locally grown herbs in their dishes. Next is general need description and product specification. Restaurants need to determine what herbs they would like to

In order to determine how many titles the organization should transform (products to offer), it could compare total revenue and total cost; or, compare the marginal revenue and marginal cost. (McConnell, Brue, & & Flynn, 2009, p. 180) Focusing on the first method of total revenue and total cost. Using the numbers mentioned above, the organization’s total revenue for the older titles if they were to lower the prices to $8, TR= $8,000. Couple this with the idea that the transformation of the older titles should be minimal to nothing because of the fact that it will be done internally. It would be important to estimate the cost of creating the files at $3 a book since the organization is currently using very low cost venue and the organization is consuming the utilities that match that. For the same 1,000 books we used to figure total revenue, TC=$3,000. The organization will be establishing a total profit of $5,000.

In most places in North America, folks are familiar with food trucks and have either seen them on television or in public areas attracting large crowds of hungry individuals. Most people would agree food trucks offer a variety of cuisines that can satisfy any appetite and if you have ever partaken with food trucks it was necessarily worth the wait to say the least! Marketing a business in the food truck industry can be a lucrative business as witnessed on the Food Network show “The Great Food Truck Race.” Viewers witnessed first-hand how each contestant marketed their business with custom truck logos, an assortment of entrees that catered to a plethora of cuisines like Italian, Filipino, American, etc. For the purpose of this paper, I will outline my marketing plan regarding starting my own food truck business and will address key factors such as brand name, type of food served with menu choices, budget, and location. This will be used in conjunction to formulate a complete analysis in line with objectives for my business.

Today’s society is becoming increasingly more health conscious. Consumers are aware of calories, obesity, sodium content and fatty food intake issues. Many restaurants have responded to the healthy eating trend by expanding the number of healthy food choices on their menus. A study found that American fast-food chains increased their healthy menu items by 65% during the second quarter of 2009 to the second quarter of 2010 (Midday, 2010). Another important social factor is the desire to be socially responsible. More restaurants are going green by choosing local ingredients, meats, and vegetables over those shipped from thousands of miles away. A study reports that around 80% of Americans consider themselves to be environmentally conscious. The same study found that over 60% of Americans prefer to eat at eco-friendly or green restaurants (Hubpages, 2010).

Changes in customer preferences, general economic conditions, discretionary spending priorities, demographic trends, traffic patterns and the type, number and location of competing restaurants have a moderate effect on the restaurant industry (Chipotle, 2010). One example of customer preferences being a driver in the industry is the “Whole Food-ism Movement” which has put a large focus on organic, antibiotic-free, and non-processed foods (Mansolillo, 2007). Consumers now look for healthier options when eating and an overall healthier lifestyle. Chipotle has been able to benefit from this movement by carrying on their “Food with Integrity” mission (Chipotle, 2010).

The target markets for The Fox Den Food Park are the food truck vendors and the public (foodies) who wish to visit the food trucks. Initial research indicates a hole in the market for the expanding popularity of gourmet mobile food

The benefits of organic foods are well known. There are numerous studies in the field that have identified the benefits that organic foods have on individuals' health. There are also numerous studies that reveal the effects that fast food has on people. Certain governments in different companies develop campaigns intended to increase awareness on such issues, and to modify the eating habits of people in these countries. However, it is difficult to reach this objective when customers have numerous fast food restaurants to choose from. These restaurants provide fast service at smaller prices, and this is what most customers want.

Marginal Cost and Revenues well defined and the dynamics of pricing are initially defined well; the assumptions regarding elasticity are consistently applied, yet greater depth into variation of supply chain costs is needed to ensure a more complete view of elasticity and its variation over time.

As well, having access to more storage and higher quality airports, and airport services would allow Americans to increase their use of air as a travel and transportation device without choking up the system that is presently at its maximum capacity. This would then increase productivity and revenues.