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Key Topics
Requirement
Business Concept Control and Evaluation
Solution
ARRANGING THE REVIEWS
The marketing efforts will be reviewed by getting a review from the customers in a diary which can be given along with the bill. In that review diary, they can fill up their views about the management and food. All the review will be viewed by the manager at the end of the day. Those reviews can be used for improvement.
IMPLEMENTATION MILESTONE
While talking about milestones, it is known that milestones are the checkpoints which tell whether the business is growing or thriving. This can be checked by the putting cameras and keeping a check of working of their restaurant by employing good mangers as well.
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CONTINGENCY PLAN
The contingency plan would have multiple offers and attractive advertisements in case the restaurant goes through sudden loss of customers. There is a possibility that someday the customers are less so it will be better to make only limited kinds of food available that day and keep all material reedy but not food. (Vance, D. 2005)
PERSONAL SELLING PLANS
Personal selling in case of restaurants is possible by greeting the customers with a warm and comfortable welcome. Then offering them food calmly and not making customers wait for too long for the food. There must be smooth and calm running of restaurant.
PROMOTIONAL ACTIVITIES
A separate record will be kept for managing the promotional activities and the money spent on the same. No complex promotions will be made. Quality served will be given most importance and this can serve as the best promotion plan for a restaurant. Mainly, pamphlets will be used to make restaurant popular. Pamphlets are neither costly nor they limit information. (Gaines, M. 2013)
THE MARKETING MIX
The four P’s include price, product, promotion and place. Promotion was already discussed. Price would be maintained normally. It is better to earn normal profit than high profits. Normal profits stay for a longer time than the high profits. Hence rates would be kept normal. There will be a fixed percentage of profit on all the dishes. If we talk about place, market place would be given preference so as to attract more and more public. Market place is suitable for good transportation. (Codita, R. 2011)
EVALUATION PROCESS
The evaluation of marketing and promotional plans can be done quarterly or anytime when required. When the activities will be checked in short intervals then there is less possibility of getting complains from customers or having some defect in the system. In this way, person can stay connected with the business.
AREAS OF SPECIAL CONCERN
Main areas which will need good monitoring are-
Quality of food- it is important to look after what raw material is served to the business.
The employees- it is also necessary to keep a watch on the employees for seeing whether they are devoted towards the business or not. Monitoring their activities is important.
The wastage has to be kept in mind of the manager. There must be maximum profit with minimum wastage.
Maintenance of the restaurant should also be handled properly.
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Codita, Roxana. Contingency Factors of Marketing-Mix Standardization. N.p.: Springer Science + Business Media, 2011.
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Gaines, Melinda. “How to Develop Milestones for Your Business.” Small Business Chron (2013): n.pag.
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Vance, David E. “Business Models, Business Plans.” Raising Capital (1 Jan. 2005): 89–110.
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Woods, Carol. “What Is Contingency Planning in Business? - Definition, Example & Importance - Video & Lesson Transcript.” Study.com, n.d.
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