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El Quesarito Loco Authentic Mexican Food Truck Strategy and Implementation

El Quesarito Loco Authentic Mexican Food Truck Strategy and Implementation.

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El Quesarito Loco Authentic Mexican Food Truck Strategy and Implementation

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  1. El Quesarito Loco Authentic Mexican Food Truck Strategy and Implementation At El Quesarito Loco, we aim to serve tasty and affordable Mexican cuisine in a way that is convenient for our customers. El Quesarito Loco will cater specifically to the nightlife crowds along the Main Line in Villanova, PA. Our goal is to provide a different alternative to the typical late night food and Mexican restaurants in terms of time, location, and accessibility.

  2. Market Analysis • Target markets: • College & Graduate students (Ages 18-24) • Post Graduates & Younger Adults (Ages 25-early 30s)

  3. Environmental Scanning • What are Consumers looking for? • Filling items • Unique • Easy to eat • Savory • Characteristics of Competitors: • Late-night • Convenient • Mexican • Chipotle Only

  4. Survey Results

  5. Competitive Advantages Order Winners • Cost • Convenience • Unique Products Competitive Priorities • Price • Flexibility • Time (Delivery Speed) Core Competencies • Mobility • Timing/Efficiency • Convenience Core processes • Customer Relationships • Order Fulfillment • Supplier/Leaser Relationships

  6. Suppliers Alex

  7. Periodic Review System • Simplifies the inventory checking system • Creates a routine for delivery scheduling • Use first few months to familiarize ourselves with necessary inventory & ordering levels.

  8. Customer Demand • Nightly customer demand varies greatly • Frequency of student purchases greatly impacts product demand • Impact on sales

  9. Product Demand

  10. Ingredient Forecasting

  11. Cashier: Takes order, rings up transaction (dollars or half dollars) Assembler: process orders using batch-order process Deliverer: calls out name, serves food to customer QueuingSystem

  12. FIXED/START-UP Significant Costs VARIABLE Food Utensils Equipment Gasoline • Used Truck • Commercial Kitchen • Licensing Fees • Compensation (3 employees)

  13. Profit Margins • Churros are cheap by the piece, so we can get a high profit margin without making the price high • Steak is expensive, so as to not turn customer away from high prices, we take little margin

  14. Thank You!

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