Mainline Mexican By: Michael Dwyer, Remington Pope, Chris Falvo, Matt Colonnese.
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Transcript of Mainline Mexican By: Michael Dwyer, Remington Pope, Chris Falvo, Matt Colonnese.
Mainline Mexican
By: Michael Dwyer, Remington Pope, Chris Falvo, Matt Colonnese
Mission Statement
“Mainline Mexican strives to offer accessible, delicious, and diverse tacos and burritos for a fair price. Mainline Mexican will concentrate on providing convenience, flexibility, fast service, affordability, and fresh products to our target customers who hold these qualities at a premium. Our goals are to achieve reasonable profitability and growth while establishing our food truck as the premier destination for Mexican cuisine in the Mainline community.”
Core Competencies
Outstanding Workforce
Flexibility Location Menu
Market Potential Unique Only food truck in the area
Core Processes
Service Processes
Supplier Relationships Customer Relationships
Manufacturing Processes
Batch Process
Target Market
Students Local Employees Ages 18-35 Median household
income between $75,000-$99,000
39% of the population in age range
Median household income : $96,174
Average age: 27.5 years old
The Target:
Radnor:
Competition
Chipotle
Main Line Bistro
Campus Corner
Wingers
Order Winners
Locally Grown
Accessibility
Short wait times
Quality Strategy
Lean Process Eliminating Inventory Waste Eliminating Overproduction Waste
Quality Control
Inputs Local Markets Day of
purchase use
Products Emphasis on training employees One owner present for every shift Trusted brands
Supply Chain Inventory Management
Suppliers Local farmers markets Sysco Novamex Coca-Cola Grainger Industrial Supply
Supply Chain Inventory Management
Periodic Review System
Demand per day
Moving Forward
Pricing Decision
Industry benchmarks
~300% Mark up
Increased rates for late-night menu
Revenues Costs ProfitWeekly Total 3,522$ 1,261 2,925
Monthly Total 14,087$ 5,043 11,700
Yearly Total 169,039$ 60,514 140,397
Pricing Decision
Unit PriceLate Night
PriceUnit Cost
Weekday Afternoon
Demand
Weekend Afternoon
Demand
Evening Demand
Weekly Demand
Daytime Revenue
Nighttime Revenue
Total Revenue
Weekly Cost
Weekly Profit
Annual Demand
Burritos
Carne Asada 7.25 8.5 2.5 15 15 10 40 217.5 85 302.5 100.00 202.50 1,920
Chicken 7.25 8.5 2.5 15 15 10 40 217.5 85 302.5 100.00 202.50 1,920
Picadillo 6.75 8 2.33 15 15 10 40 202.5 80 282.5 93.33 189.17 1,920
Al Pastor 6.75 8 2.33 15 15 10 40 202.5 80 282.5 93.33 189.17 1,920
Vegetarian 5.75 7 1.92 15 15 10 40 172.5 70 242.5 76.67 165.83 1,920
Tacos
Carne Asada 7.25 8.5 3 17 17 11 45 246.5 93.5 340 135.00 205.00 2,160
Chicken 6.75 8 2 17 17 11 45 229.5 88 317.5 90.00 227.50 2,160
Picadillo 6.75 7.5 2.5 17 17 11 45 229.5 82.5 312 112.50 199.50 2,160
Total Revenue and Demand for Food
Pricing Decision
Unit Price Unit CostWeekly Demand
Total Revenue
Weekly Cost
Weekly Profit
Annual Demand
Sides ***(No Price Diferential so no need for Revenue Breakdown)Rice 1.99 0.66 150 298.5 99.50 199.00 7,200
Refried Beans 1.99 0.66 50 99.5 33.17 66.33 2,400
Spicy Black Beans 2.25 0.75 50 112.5 37.50 75.00 2,400
Salsa 1.99 0.66 75 149.25 49.75 99.50 3,600
Guacamole 1.75 0.58 50 87.5 29.17 58.33 2,400
Jalepeno Peppers 0.99 0.33 25 24.75 8.25 16.50 1,200
Tortillas 0.99 0.33 335 331.65 110.55 221.10 16,080
Beverages:
Soft Drinks 2 0.23 200 400 46.00 354.00 9,600
Other 1.5 0.23 200 300 46.00 254.00 9,600
Total Revenue and Demand for Food
Questions?