Business Plan (Final) ver4.4

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Team Members: Shaun Fong Suganthi D/O Mani Maran Gilbert Chia Leslie Poh

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Mr. Shaun Fong - General Manager Business Administrator Starbucks for 5 years Miss. Suganthi D/O Mani Maran - Marketing Manger Promotions Officer for Starbucks for 4 years Mr. Leslie Poh - Finance Manager Finance Control Officer for Starbucks for 5 years Mr. Gilbert Chia - Operations Manager Starbuck Branch Manager 4 years

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To provide the Starbucks experience at a more accessible and convenient manner to the loyal patrons of Starbucks. To serve as a mobile marketing advert for Starbucks while on the movement. To create a more direct public relation and awareness with non-frequent customers of Starbucks.

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S erve as the business ’ s sole mobile unit and incorporate a system that is entirely new to the F&B scene in Singapore To provide its customers the mobility experience to order Starbuck drinks of their choice from their specific location To boost sales and awareness via the untapped residential / commercial / industrial areas of Singapore

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Starbucks currently hold 35% of Singapore coffee outlets Starbucks won over two other companies when first started Starbucks prices continuously matches with its competitor

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Internationally recognized brand Quality customer service Coffee specialize, beverages could be personally crafted STARBUCKS Branded Cafe Internally recognized brand Wide variety menu, serves food as well Catered to people who prefer to sit in and relax How are we better: With a smaller menu, Starbucks puts more emphasis on brewing and crafting better quality coffee. Also giving us the edge in terms of speed of service. Local Cafe Less crowded Cheaper Generally conveniently located in your own neighborhood

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Five Year Goals Increase distribution efficiency Increase market shares Increase profit margin Expand of business operations Measurable objectives I ncrease fleet size from 2 to 4 mobile cafés Increase area of sales coverage by 25% Own 60% of Singapore coffee industry Increase annual profit by 20-30%

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Stubb assumes there would be a certain number of customers per day, additional via the specialized catered events Stubb assumes that there are be no unforeseen changes in public health perceptions of its general products Stubb assumes invested equity capital and sufficient financing from HQ to for its initial startup.

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Healthy lifestyle trend discourage caffeine intake Blended fruit juices Various choices of tea High product price Prices will be reduced by 10- 20% Strict F&B regulations Ensure all staffs meets food handling requirements Investments L ong-term financing without the need for any additional equity or debt investment Solid growth F inancially sound growth based on customer request and product demand

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Long Term Financial investments in the field of training and development of the employees. Economic Fluctuations (e.g. petrol prices increasing) Short Term Loan on the purchase for vehicles Minimum of stocks and inventory Quality Control ( Coffee)

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