Constraints on the Marketing Mix
Constraints on the marketing mix
The marketing mix in public houses is driven by the marketing division of each company which on its own has its own draw back as a lot of the marketing and promotions are done generically so not all the ideas they have work in all pubs one of the biggest constraints in pubs is the food side, which in today’s business is high, some pubs would not exist without it.
The marketing mix, the four P’S as it is known by, for this piece of work this will extend to the 7 p’s to cover the full dynamics of this concept are the basic elements of which are;
Product, in hospitality retailing this would include all food and drink items as well as the accommodation and range of ancillary services, say, games machines in pubs. (Conrad Lashley 2000). As an example of this, a brand driven by Punch Taverns, managed house division, Fayre and Square, relies solely on the marketing mix as part of the brand as the product suggests everything about the brand that all food and drink items are set at a fair price, square suggesting some of the menu items are square i.e. all burgers are square served on square bread. One of the constaints of serving everything square is that when the supplier cannot keep up with the standard set i.e. not being able to keep up with demand, or sending the wrong shape. All drink products are chosen for the brand with a set of constaints meaning that they cannot sell anything else, on ordering if it is out of stock another product cannot be bought in its place , it is left to the staff to sell on a similar product.Next to or as part of the building there is accommodation, which on its own will have its own contraints being part of a brand that certain procedures must be followed, what is said at reception, the way a bed is made, the room set up , the total design of thge consept. All machines are low key with no volume to set the tone, that although it is a part of the income of the business, it is not vital.
Price,
The marketing mix in public houses is driven by the marketing division of each company which on its own has its own draw back as a lot of the marketing and promotions are done generically so not all the ideas they have work in all pubs one of the biggest constraints in pubs is the food side, which in today’s business is high, some pubs would not exist without it.
The marketing mix, the four P’S as it is known by, for this piece of work this will extend to the 7 p’s to cover the full dynamics of this concept are the basic elements of which are;
Product, in hospitality retailing this would include all food and drink items as well as the accommodation and range of ancillary services, say, games machines in pubs. (Conrad Lashley 2000). As an example of this, a brand driven by Punch Taverns, managed house division, Fayre and Square, relies solely on the marketing mix as part of the brand as the product suggests everything about the brand that all food and drink items are set at a fair price, square suggesting some of the menu items are square i.e. all burgers are square served on square bread. One of the constaints of serving everything square is that when the supplier cannot keep up with the standard set i.e. not being able to keep up with demand, or sending the wrong shape. All drink products are chosen for the brand with a set of constaints meaning that they cannot sell anything else, on ordering if it is out of stock another product cannot be bought in its place , it is left to the staff to sell on a similar product.Next to or as part of the building there is accommodation, which on its own will have its own contraints being part of a brand that certain procedures must be followed, what is said at reception, the way a bed is made, the room set up , the total design of thge consept. All machines are low key with no volume to set the tone, that although it is a part of the income of the business, it is not vital.
Price,