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College Cantina

College Cantina. Mike, Mario, Lauren, JT. Mission and Competitors. P enetrate the already existing, but limited, Mexican food market, while providing a fun and friendly atmosphere to keep people coming back. Core Competencies and Processes. Market Know-how

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College Cantina

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  1. College Cantina Mike, Mario, Lauren, JT

  2. Mission and Competitors • Penetrate the already existing, but limited, Mexican food market, while providing a fun and friendly atmosphere to keep people coming back

  3. Core Competencies and Processes • Market Know-how • Being a part of the target market • Facilities • Location • Place to hang out and stay for more than a meal • Customer Relationship • What will differentiate ourselves • Order Fulfillment • Restaurants need great order fulfillment

  4. SWOT Analysis

  5. Market Description • Limited direct competition • Differentiation from Chipotle and bars • Atmosphere • Order Winners

  6. Products & Services

  7. Operations Strategy • Assemble to order • Customization is key • Make to order/make to stock • Why? • Heavy customer involvement • Flexible

  8. Supplier Relationship • Local Farmers • Quality • Constant improvement • Supplier Selection • Sysco Foods • Proven

  9. Tooling

  10. Quality Control • Lean System • Overproduction • Inventory • Employee Training • Non-utilized resources • Implementation of Inspections

  11. Quality Strategy 5s Method Sort Straighten Shine Standardize Sustain

  12. Supply Chain Inventory Management

  13. Forecasting Demand Judgment methods • Salesforce estimates • Executive opinion • Market research Quantitative forecasting • Time-series methods • Weighted moving average

  14. Customer Demand

  15. Product Demand & Inputs

  16. Pricing Decision • Start-up fixed costs= $265,000 • Cost for capital equipment = $100,000 • Including; furniture, equipment, fixtures, and computers/registers etc. • Administrative expenses = $150,000 • rent, utilities, legal and accounting fees, prepaid insurance, and pre-opening salaries • Opening inventory = $15,000 • Including all of the produce, Mexican food related inputs, utensils, and napkins etc. • Annual fixed cost = 75,000 • Including depreciation, insurance, interest expense, rent, and utilities • Monthly variable costs= $20,000 (will vary directly with output) • Comprised of the cost for direct materials, staff wages, production supplies, and credit card fees

  17. Conclusion • Great opportunity in this area • Great place for fun and delicious food • Come and join us!

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