My Marketing Plan

You ever wanted a nice baked potato that you can make up any kind of way that you like and have whatever toppings you like? Well you will love my Potato Parlor. Potatoes are definitely America's favorite vegetable. Did you know that every year we consume about 140 pounds of potatoes per person? Europeans have us beat, though. They consume twice as many spuds as American potato lovers! (Potato Fun Facts). Potato Parlor will not only have baked potatoes but French fries, grilled sandwiches, sweet potatoes for my healthy customers and sweet potato pies for dessert. My Potato Parlor will be a sit-in restaurant that seats about 15-20 people. The parlor will have a bar with the many toppings that people love to have on their potato, such as: chives, cheese, bacon, butter, sour cream and much more. There will also be the potatos that people can order from my menu. There will be the steak cheese potato, broccoli and cheese potato, shepherds pie potato and the hot potato. I will tame it down to just a few potatoes because I would want my consumers to be able to build their own potato because that what will be fun part of my restaurant.
Environmental Analysis
Competitive Forces: Let face it potatoes are sold nationwide as a side dish or even an entrée. Potatoes are commonly a side of a consumer’s meal. There are 4 restaurants that sell baked potatoes or allow you to create your own as a side but there are not any restaurants that mainly specialize and focus on the potato itself as the main course meal and the sides would be a grilled sandwich or side salad. This is where my restaurant would side out.

Economic Forces: According to Times News, Fresh potato prices are expected to average $7.75 to $8 per hundredweight, up from $3.80 to $4.50 last summer. Production costs average around $8 per hundredweight in early fall, rising to around $9 by summer thanks to storage costs that keep accruing until the crop is sold (Snyder, 2014). Since potatoes are still economically low