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Late Night Express Let’s Get Saucy

Late Night Express Let’s Get Saucy . By: Tom Chaloux , Christi De LaGuardia, Peiyu Lin, Steven Picone. Mission Statement.

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Late Night Express Let’s Get Saucy

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  1. Late Night ExpressLet’s Get Saucy By: Tom Chaloux, Christi De LaGuardia, Peiyu Lin, Steven Picone

  2. Mission Statement Our mission is to satisfy the late night cravings of college students throughout the Main Line. Each night when the Late Night Express rolls around, the variety of options will generate excitement and make this event one that cannot be missed.

  3. Corporate Strategy • Transportability • We come to our customers, convenient • Specialty- not at every location all nights • Buzz • Excitement regarding locations announced via social media • Focus on late-night, becoming the late night staple

  4. Corporate Strategy • Smart location • Aligns with our target market

  5. Market Analysis • Targeting late night student snacking • Competitors • Wingers, Campus Corner, Dominos, Insomnia Cookies, McDonalds • Order winners • Mobility • Signature dipping sauces • Convenience

  6. Convenience Mobility

  7. Competitive Priorities

  8. Operations Strategy

  9. Quality Strategy • Lean System of Quality Control and 5S Method

  10. Quality Control

  11. Quality Control • Inputs: • Supply chain: inspect inputs ourselves before use • Limits on time out of refrigeration and expirations • Quality checks will come not only before purchase but also again before preparation • Outputs: • Adhere to FDA regulations and recommendations • Internal temperatures checked and employee taste-tests • Service: • Continuous reviews of employee’s service • Social media- monitoring of feedback and quality

  12. Supply Chain Inventory Management • No need to order in advance • Purchase decisions made by inventory levels and demand history

  13. Demand Management • 70-130 customers during peak season • 50 or less customers during off peak season • Implement a multiplicative forecasting model after launch of our establishment

  14. Demand Management • 1.8-2.1 items per customer • 0.7 cups of dipping sauce per customer • Implement a continuous forecasting model after launch of our establishment

  15. Pricing Decision

  16. Pricing Decision

  17. Thank you! Questions?

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