Unit 1 Individual Project
MKTG 205 Principles of merchandiseing
process 7, 2012
Abstract
In this paper I will identify grocery storeing environment forces that could influence a loc anyy owned restaurant. I will further discuss strategies to overcome obstacles and to capitalize on opportunities that will arise from these market forces.
Market describes
Introduction
Many things burn influence whether a restaurant is successful. Poor decisions can train to catastrophic failure very quickly in this slip of business. Management must be aware of these things in allege to offer their convergence to a customer at a reasonable price if they want to stay in business.
Market Force 1: definition and Analysis of impact on product/service
The first source is that most forage items are perishable. Better prices can be found if acquire items in large amounts, but if you purchase much than what you can use before it spoils then the business will be at a risk of lower profit margins or even operating at a loss.
Market Force 2: Description and Analysis of impact on product/service
As of late the population has become more health conscious. There are many diets that become super popular almost overnight that could potentially hurt a restaurants business.
An example of this would be the low carbohydrate diet fad that hurt a lot of restaurants as people edit bread out of their diets.
Market Force 3: Description and Analysis of impact on product/service
Restaurants of all types are found everywhere. It is a very competitive market. As new restaurants open in the area then the market share changes to compensate. Gaining an edge over the competition is very key or a restaurant could slowly die as people will dine elsewhere.
Strategies to Overcome the Threats
Maintaining proper levels of mental strain is important. It will be hard to judge in the inception of a business but with time certain get trends will become evident....If you want to get a copious essay, order it on our website: Ordercustompaper.com
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