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James Barone Hyesil Cho Peter Nantawisarakul Aashni Shah

James Barone Hyesil Cho Peter Nantawisarakul Aashni Shah. What is BUBBLE TEA?. A tasty tea-based drink mixed with fruit or milk Most bubble tea come with small chewy tapioca or boba . Very popular in Taiwan and gaining popularity in the United States.

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James Barone Hyesil Cho Peter Nantawisarakul Aashni Shah

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  1. James Barone Hyesil Cho Peter Nantawisarakul Aashni Shah

  2. What is BUBBLE TEA? • A tasty tea-based drink mixed with fruit or milk • Most bubble tea come with small chewy tapioca or boba. • Very popular in Taiwan and gaining popularity in the United States

  3. Our mission is to provide the Villanova and Main Line communities with a unique café experience that offers a variety of high quality, fresh Bubble Teas and pastries in a quick and timely manner.

  4. Core Competencies • Workforce • Hire competent students • Well developed training • Location & Facility • Near Villanova campus • Comfortable and welcoming feel • Technology • Mobile application • Use of technology for all orders

  5. CompetitivePriorities • Fresh, high quality products • Only use fresh fruits with no added preservatives • High flexibility • We will encourage criticism with comment cards and surveys and change whatever is not wanted • We want the customers’ opinions on flavors of the drinks • Strong customer relationship • Friendly and welcoming treatment towards all customers • Specials and discounts for holidays and birthdays and reward systems

  6. TargetAudience • College students and young adults ages 18 to 29 • Household incomes between $50,000 and $74,999 • Those who enjoy a healthier and fruit based drink opposed to the soft drinks and artificially flavored beverages • Local residents

  7. TargetMarket Economic Characteristics for Bryn Mawr

  8. Target Market (cont.)

  9. Process Structures • Manufacturing Structure: • Make-to-Order, Seasonal • Will offer different flavored drinks with the changing seasons

  10. Process Structures • Customer Contact: • Friendly and open environment • Customer contact is a BIG part of Bubble Tea Café’s strategy

  11. Process Structures • Service Structure: • Open flow of communication; hybrid office • Mix between customized and standardized drinks allow customers to order variations of the normal drinks offered by Bubble Tea Café

  12. Process Structures • Capital Intensity • Café needs standard machines to operate • Blenders, refrigerators, freezers, etc. • Employees consist of 2 drink-makers, 2 cashiers, and 1 manager • Salaries:

  13. Supply Chain Inventory Management • Suppler Inputs: • Highest quality, lowest price • Perishable foods will come from local suppliers in Philadelphia • Non-Perishable equipment will come from other Philly Suppliers Philadelphia Wholesale Produce Market: Philadelphia Restaurant Equipment:

  14. Supply Chain Inventory Management • Order Accuracy: • We will use proper sales forecasting methods to accurately predict future demand. • Bubble Tea Café must constantly be stocked with fresh food.

  15. Expectations Amount of Expected Customers on Average: Compared to Tea Do • Monday to Thursday: 120-160 • Friday to Sunday: 170-220

  16. Forecasting Techniques: • Exponential Smoothing • Trend Projection with Regression • Time Series Forecasting • Market Research • Delphi Method

  17. Our Quality Strategy Our quality strategy will align with our competitive priorities: We will use implement both Lean System Controls and Total Quality Management controls.

  18. Quality Controls – Lean System

  19. Quality Controls - TQM

  20. Annual Expenses:$142,300 per year ($4.07 per drink)

  21. Fresh variety • Hot and cold drinks • With or without toppings • Baked good specials • Prices based on Bubble Tea Café’s costs, and competitor pricing and costs

  22. QUESTIONS?

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