Distribution
Distribution & Pricing
Dartaine Phifer
BA181 Foundations of Marketing
Instructor: Bell, Faith
A manager’s job is never ending, if you want to be successful in this business. Denny McKnight stated, “We think of best practices as doing all the right things with the right tools and getting the right results” (Harps, Best Practices in Todays Distribution). One of the marketing plans, distribution plays a key role to how products are exposed, stored and delivered, another key factor is the price of the products. Satisfying the customer making a product available either using direct or indirect means makes the difference when it comes to profit. Managing a restaurant, finding new ideas to expand this business as a whole, but more of a trademark, a name to be known by anyone and everyone. Distribution is very important, even for a small family own restaurant, choosing the best method can determine the success or failure of the business. Selling our own salsa homemade allows us to save or spending and gaining more in profits. Networking with companies and partnering with stores for shipping of products used to make the salsa since we started to grow our own vegetables to stay fresh. Buying another freezer storage to store our very own product right here at the restaurant. We choose not to buy or use a warehouse, only if we expanded and went stateside into selling the salsa, we decide to stay local. We contracted with three major stores in the city that would send their very own trucks to pick up the salsa from our location and deliver to the stores to place on the shelves to the customers. Pricing and packaging does not change from the originally price since no warehouse or labor is being used for this product, still making the same 10-15% return on labels and packaging from sells outside the store and in house sales as well. Selling our salsa Ghost either in stores, online or directly from the restaurant caters to our customers demand for the salsa and allows
Dartaine Phifer
BA181 Foundations of Marketing
Instructor: Bell, Faith
A manager’s job is never ending, if you want to be successful in this business. Denny McKnight stated, “We think of best practices as doing all the right things with the right tools and getting the right results” (Harps, Best Practices in Todays Distribution). One of the marketing plans, distribution plays a key role to how products are exposed, stored and delivered, another key factor is the price of the products. Satisfying the customer making a product available either using direct or indirect means makes the difference when it comes to profit. Managing a restaurant, finding new ideas to expand this business as a whole, but more of a trademark, a name to be known by anyone and everyone. Distribution is very important, even for a small family own restaurant, choosing the best method can determine the success or failure of the business. Selling our own salsa homemade allows us to save or spending and gaining more in profits. Networking with companies and partnering with stores for shipping of products used to make the salsa since we started to grow our own vegetables to stay fresh. Buying another freezer storage to store our very own product right here at the restaurant. We choose not to buy or use a warehouse, only if we expanded and went stateside into selling the salsa, we decide to stay local. We contracted with three major stores in the city that would send their very own trucks to pick up the salsa from our location and deliver to the stores to place on the shelves to the customers. Pricing and packaging does not change from the originally price since no warehouse or labor is being used for this product, still making the same 10-15% return on labels and packaging from sells outside the store and in house sales as well. Selling our salsa Ghost either in stores, online or directly from the restaurant caters to our customers demand for the salsa and allows