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Submitted By: Urooj Fatima Hassan ALI Saira Javed Bilal Hassan
Naseem-ul-Hassan
2. Making the product more reachable to the end consumer through more efficient productivity 3. Increasing the consumers consumption level 4. Enhancing customer loyalty, customer service and increasing market share 5. Creating brand awareness
Objectives
1. 2. 3. 4. Increasing annual sales by 10% Expanding PJP by directly targeting 300 new accounts Productivity target per sales person will be 10 customers per day To improve customer service, 5-6 new sales persons will be hired to cater new accounts directly 5. Brand activation and promotional campaigns will be arranged per week as per the PJP in order to create brand awareness
Every business promises to provide good quality products to its customers and so is true with the restaurants and caterers. These are highly trusted by people based on their good quality and consistent performance that meets the customers expectations. Customers have high involvement level in both the cases. As far as the food quality is concerned the customers judge the food quality by measuring through sensory receptors including smell, sight, and taste, etc and it is the basic determinant of consumer perception regarding the food. Spices are the core ingredient that gives smell and taste to any food item and the customers want to have the same level of taste, every time, particularly in food items as they have experienced before. This experience leads to customer satisfaction and customer loyalty. Consumer perception is very strong determinant of making a decision regarding a product and in case of health related items consumer always remains highly conscious and make decisions very carefully. As mentioned above, restaurants are highly preferable because of their ultimate quality of products, specialties and services therefore it is important for the restaurants to deliver consistent quality.