1. what are the problems the business is facing 2. is it a symptom of something else...
Question:
1. what are the problems the business is facing
2. is it a symptom of something else or a root cause identify it.
BELOW IS THE GENERAL INFORMATION ABOUT THE BUSINESS
BUSINESS HISTORY
riches Kitchen is managed and owned by Mr. ken and Mr. lewis, both poland Immigrants.
Mr. ken passion for food inspired him to start his own business. In 2020, he started an online food-selling business through Facebook in the Poland community group, where Mrlewis became a consistent customer.
November 2022 was when they conceptualized the physical store. Then, in January 2023, they eventually finalized and developed November 2022, when they conceptualized the physical store. Then, in January 2023, they ultimately concluded and developed the idea.
Because of financial constraints, they initially planned to use a food truck but had difficulty finding where to park and deciding if they should move around. Fortunately, Mr. lewis's former employer owned the dundas Weekend Market. They were approved to get a space, and the rent was within the budget; that's how they got their present location.
In March 2023, in dundas Weekend Market, riches Kitchen started serving their customers through their physical food stall.
OWNER'S BACKGROUND AND EXPERTISE
Mr. ken has a remarkable background in managing and operating a food business. He worked as a Chef for 12 years in china in 3 different cuisines. He was a Head Chef at Phoon restaurant in oaks mall
Mr. lewis used to manage his own graphic and motion business.
GOAL AND OBJECTIVES
To offer a unique feature of Poland cuisine for polish and other nationalities.
To analyze the needs of the market when it comes to food and price.
They conceptualized the menu in a way that will be easy to prepare and understand, especially for unfamiliar customers like other nationalities, wherein they use translations to understand the menu.
CHALLENGES
Lack of financial capacity
Mitigating the long waiting time in serving customers.
Mismanagement, as they had no professional guidance when the business started
Afraid of losing market interest in their food.
Staff productivity, especially during downtime
ADVANTAGES OVER THEIR COMPETITORS
Riches Kitchen offers Combo meals (rice, egg, and drink of choice) at a reasonable price and individual meals.
They take pride in their Grilled chicken, breakfast meals like 'Tocilog' (Tocino and egg) ', Longsilog (Longganisa with egg)' and other authentic Filipino food.
They also offer specialty add-on meals every week, per customer request and seasonal demand, like 'Lomi'-a noodle soup for the cold season and the polish dessert staple in summer ', Halo-halo', to name a few.
Mr ken prepares the menu himself so the food is readily available on weekends, as they want it freshly cooked once they serve it to their customers.
CUSTOMERS
They value and prioritize customer service by asking for their first name upon ordering to connect somehow and build relationships with customers.
riches Kitchen Staff are trained to approach customers warmly and invitingly.
Over the past months, they have acquired over a hundred positive Google reviews.
80% of their customers are poliand nationals. 10% are Canadians, 5% are Indians, and 5% vary.
Feedback is taken 10 minutes after the food is served. QR code is also accessible in the store.
Most of their customers now are repeat customers.
Riches Kitchen offers incentive rewards like loyalty cards and free meals through completed food stamps for customers to feel valued.
OPERATIONS
Riches Kitchen is located at Dundas Weekend Market and is open from 9:00 a.m. until 5:00 p.m. every Saturday and Sunday.
When they first started, they hired two staff who helped them with the cooking and preparation. Now they have six staff working part-time and two shifts per day. The staff's primary responsibilities are taking orders, cooking, preparing, completing the orders, and cashiering.
The owners are also visible every weekend in the area. They oversee the overall production.
The average number of walk-in customers on Saturdays is around 20-26 orders, usually 15 online orders. On Sundays, they get 35-40 walk-in orders.
Turnaround time after ordering is 10 minutes.
COMPETITORS
They believe online presence is a strong advantage and are committed to serving customers through online ordering
They value professionalism, which they believe they are good at.
Credibility, in the sense that they have a physical store while most of their competitors don't have a stall.
They also offer a variety of foods, including frozen foods, and they also cater for parties or bulk orders, which people can access through their online platform.
MEASURES OF INITIAL INVESTMENT PROFITABILITY
Their market status is good.
The two business partners expected a return on investment in one year, but surprisingly, they got their return on investment after their third month of operation.
After six months of operation, they already consider the index and benchmark of a good overall performance.
VISION AND LONG-TERM GOAL
To become a Poland food staple in the Canadian food industry.
They aim to level up riches Kitchen into a full-scale restaurant.
Partner with investors who share the same vision, care more about the business and can also help with the financial aspect.
Stable financial system.
To be more efficient in the production process.
To satisfy the customer, Mr. Lewis said, their definition of success is to see their customers being satisfied with their food and
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