Trends and Conditions
Trends and Conditions Paper
Crustal Cobar, Stephanie Blanks, Kenneth Jones, Roy Stittiams, Rochelle Woods
MKT/ 431
November 12, 2012
Bernie Cerasaro
| | | |
Restaurants Without Severs
The business proposal presented is an innovative delivery system for customer convenience, quality, and enhances trends of this current target market. We are presenting industry trends, choses in servicing details, and trending opportunities, which uses a conveyer system to deliver food, and beverages. This system offers and alternatives for customers looking to save time, and money, while changing the conventional way dining, and enhance privacy.
This new service will minimize the number of people needed to handle food products, and reduce opportunity cost. It will minimize capacity issues that come along with in house safety regulations as well as allow the customer the choice of less human interaction while enjoying a meal whether they dine in or in their car. New ideas that reduce the risk to personal health issues, maintaining quality, and convenient service at affordable prices to customers makes the idea attractive.
Industry Trends
Dietary Guidelines have slowly but surely changed how, where, and why people buy food and eat out. If a business hopes to survive, they must make gradual changes to meet customer needs and Dietary Guidelines. According to Celentano (2012): “Consumers base their decisions on convenience, ambiance, budget, what their family wants, menu options, and the brand of restaurant “. This means that all types of restaurants are trying to meet all or most of their customers’ needs. There are even restaurants that meet these customer desires by serving sushi on a conveyor belt. There are few of these restaurants in the United States, but the idea has been introduced from Tokyo and the unique experience has received a positive response from consumers. Because food grade conveyor belts are already being used for industrial factories,
Crustal Cobar, Stephanie Blanks, Kenneth Jones, Roy Stittiams, Rochelle Woods
MKT/ 431
November 12, 2012
Bernie Cerasaro
| | | |
Restaurants Without Severs
The business proposal presented is an innovative delivery system for customer convenience, quality, and enhances trends of this current target market. We are presenting industry trends, choses in servicing details, and trending opportunities, which uses a conveyer system to deliver food, and beverages. This system offers and alternatives for customers looking to save time, and money, while changing the conventional way dining, and enhance privacy.
This new service will minimize the number of people needed to handle food products, and reduce opportunity cost. It will minimize capacity issues that come along with in house safety regulations as well as allow the customer the choice of less human interaction while enjoying a meal whether they dine in or in their car. New ideas that reduce the risk to personal health issues, maintaining quality, and convenient service at affordable prices to customers makes the idea attractive.
Industry Trends
Dietary Guidelines have slowly but surely changed how, where, and why people buy food and eat out. If a business hopes to survive, they must make gradual changes to meet customer needs and Dietary Guidelines. According to Celentano (2012): “Consumers base their decisions on convenience, ambiance, budget, what their family wants, menu options, and the brand of restaurant “. This means that all types of restaurants are trying to meet all or most of their customers’ needs. There are even restaurants that meet these customer desires by serving sushi on a conveyor belt. There are few of these restaurants in the United States, but the idea has been introduced from Tokyo and the unique experience has received a positive response from consumers. Because food grade conveyor belts are already being used for industrial factories,