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Who’s Hungry Company Overview

Who’s Hungry is a gourmet mobile kitchen that travels to various locations and events in Eastern Carolina; the owner’s goal is to notify the customers when and where they’re going to be. The company started at the Farmers Market in Downtown New Bern 2 years ago. Within the last year there have been more requests from customers to cater their events. Since the beginning of the year it has become more of a catering travel kitchen than a lunch truck.

Who’s Hungry is a small company that provides gourmet food for vegans and meat lovers alike. This mobile kitchen isn’t just another fast food truck delivery service, but a healthy alternative for fast food. Every entree is carefully chosen and cooked from scratch. In the last year it has become a well- known place to get great food; with the demand increasing they are having a hard time keeping up with the company’s social media presence to provide time and place.

The company has a Facebook page that lists the locations and times of where it’s going to be. The website has limited capabilities for its customers on booking events, menu orders and lists, and catering. They would like to expand their website to give customers the ability to not only book events but also get a quote that includes price per person, menu options, and find where the traveling kitchen’s location. Due to the fact that it’s a small company with limited resources they have a difficult time getting a set schedule on the website and the website running effectively.

It has been a part of the growing Farmers Market in downtown New Bern that provides tourists and locals with delicious food while they shop. They assist in stimulating the economy of the downtown area by keeping the customers’ hunger satisfied with gourmet finger foods that enables them to walk around to the various stores. The small contribution that they provide gives back to local shops with more than just repeat customers, but it also keeps the circulation of money within the community.

My goal is to work with the company to improve their website and Facebook page. I would like the events’ times and places automatically be inputted on the Facebook page. Another goal for the company is to get a better price point for catering that allows them to be competitive without compromising the customer satisfaction. As of now they believe that there markup is 34%, but it’s only when serving at events not pertaining to catering. They are actually losing an average of $300 per catering event because they don’t want to over charge, and they aren’t paying close enough attention to the money and time needed for each event. I will be finding a comparable price points for them to still be reasonable and still make money after their overhead costs.

I am looking forward to working with a company that has the same values as me regarding customer service and quality products. Their slogan of great gourmet food without the price fits my point of view of how a company should treat their customers. The company is looking to provide their clients with quality food without paying a high price. They would like to stay small and serve their current customers. In order to continue being efficient, their Facebook and website needs to reflect their level of customer service and product while maintaining their competitive price point without giving up their integrity.

Who’s Hungry Company Overview Who’s Hungry is a gourmet mobile kitchen that travels to various locations

Marketing

And

Developing

Proposal

Who’s Hungry Mobile Kitchen

Table of Contents

Marketing And Developing Proposal Who’s Hungry Mobile Kitchen Table of Contents

1.

Introduction

  • 2. Instructions to Proposers

    • 3.1 Estimated Timeline

    • 3.2 Communication

    • 3.3 Addenda

    • 3.4 Proposer’s right to withdraw or modify RFP

    • 3.5 Public disclosure of proposal documents

  • 4. Evaluation and Selection

    • 4.1 Proposal evaluation and recommendations for selection

    • 4.2 Evaluation criteria

    • 4.3 Execution of contract

  • 5. Scope

  • 6. Conclusion

  • All requests and contract proposals information are to be directed:

    Jami Williams, Financial Consultant deludeja@yahoo.com 760-214-2518

    1. Introduction
    1.
    Introduction
    1. Introduction 2. Instructions to Proposers 3.1 Estimated Timeline 3.2 Communication 3.3 Addenda 3.4 Proposer’s rightdeludeja@yahoo.com 760-214-2518 1. Introduction " id="pdf-obj-2-39" src="pdf-obj-2-39.jpg">

    Who’s Hungry is a mobile kitchen that has been a part of Eastern Carolina’s community for 2 years. They have grown from serving local events such as Framers Markets to races. This year they have expanded to catering weddings and other personal events. With their growing market they are wanting to become competitive with local catering companies.

    The cost for a small event is $30-$70 person which includes drinks and d’oeuvers; it is $125- $300 per person for a sit-down meal with drinks. Who’s Hungry needs to stay in within this price range to remain competitive as well as increasing revenue over the breakeven point. In the past Who’s Hungry had a difficult time to determine how much each event should be charge to the customer for the type of event because they didn’t have a beginning amount of how much money and time was being used.

    In the past the company would charge individual sales per item for an event rather than charging the customer for catering for the event. This would leave Who’s Hungry losing money due to lack of sales; this would cause a negative balance that the company would have make up with another event, plus the possibility of having food purchased that would go bad that couldn’t be used again.

    The goal is to determine the type of event whether catering or sell individual items at a 34% mark-up. The company doesn’t want to continually lose money, to determine how to avoid it is to analysis the overhead cost while at the same time serve their customer’s needs. The company’s website also wants to reflect a price point for each type event as well as provide a menu list that customers can choose from. By having the website assist in price determination it takes guessing out of the companies hands and allows the customer to decide how much they want to pay, the type of food they want, and able to schedule.

    Who’s Hungry wants to continue to provide healthy fast food to the community without losing money. They have made a name brand for themselves and have received referrals from customers on a daily basis. Majority of the customers not only enjoy the food, but also like the cost. The company wants to maintain quality while keeping a reasonable price, and staying involved in the community.

    They enjoy serving their small community and helps them maintain their integrity while giving back to the community. Who’s Hungry continues to be loyal to their small customer base while expanding to the catering business.

    • 2. Instruction to Proposers

    Who’s Hungry is a mobile kitchen that has been a part of Eastern Carolina’s community for

    3.1

    Estimated Timeline and Extension of Time

    June 17, 2015 July 1, 2015 July 31, 2015

    Release of RFP Closing date for all questions, 5:00pm Final Date for reviewing proposals, 4:00pm

    These dates subject to revision or cancellation by Jami Williams in its sole and absolute discretion.

    • 3.2 Inquires and Communication Restrictions

    The company with the best proposal will accomplishing company price points through the use of website and financial documents with Jami Williams, Financial consultant 5564 HWY 258 Snow Hill, NC 28580 760-214-2518; deludeja@yahoo.com

    • 3.3 Addenda

    Jami Williams, financial consultant reserves the right to modify the RFP at any time prior to the proposal due date. If the RFP is modified, addenda to the RFP will be provided to all Proposer s known to have received a copy of the RFP. It is the responsibility of each prospective Proposer to assure receipt of all addenda. The financial consultant will modify the RFP only by formal written addenda. Proposer’s proposal should be based on the specifications herein and any formal written addenda from the financial consultant, not oral or other interpretations or clarifications, including those occurring at pre- Proposal meetings, site visits, etc.

    3.4. Proposer’s right to withdraw or modify RFP

    A proposal may be withdrawn on written request of the Proposer prior to the proposal due date. Prior to the proposal due date, changes may be made, provided the change is submitted in writing and signed by an officer or authorized representative of the Proposer No modification, unless in writing, will be accepted.

    • 3.5 Public disclosure of proposal documents

    Under North Carolina Law, proposals are private and nonpublic until the proposals are opened on the proposal due date. Once the proposals are opened, the proposer becomes public. All other data in the proposal is private or nonpublic data until completion of the evaluation process. The evaluation process is completed when The Outer Banks Chamber of Commerce enters into a contract with a Proposer. At the time, all remaining data submitted by all proposers is public with the exception of data exempted under North Carolina Article 1 G.S. 74C-3 of the North Carolina Government Private Protective Services Board.

    4. Evaluation and Selection

    3.1 Estimated Timeline and Extension of Time June 17, 2015 July 1, 2015 July 31, 2015deludeja@yahoo.com 3.3 Addenda Jami Williams, financial consultant reserves the right to modify the RFP at any time prior to the proposal due date. If the RFP is modified, addenda to the RFP will be provided to all Proposer s known to have received a copy of the RFP. It is the responsibility of each prospective Proposer to assure receipt of all addenda. The financial consultant will modify the RFP only by formal written addenda. Proposer’s proposal should be based on the specifications herein and any formal written addenda from the financial consultant, not oral or other interpretations or clarifications, including those occurring at pre- Proposal meetings, site visits, etc. 3.4. Proposer’s right to withdraw or modify RFP A proposal may be withdrawn on written request of the Proposer prior to the proposal due date. Prior to the proposal due date, changes may be made, provided the change is submitted in writing and signed by an officer or authorized representative of the Proposer No modification, unless in writing, will be accepted. 3.5 Public disclosure of proposal documents Under North Carolina Law, proposals are private and nonpublic until the proposals are opened on the proposal due date. Once the proposals are opened, the proposer becomes public. All other data in the proposal is private or nonpublic data until completion of the evaluation process. The evaluation process is completed when The Outer Banks Chamber of Commerce enters into a contract with a Proposer. At the time, all remaining data submitted by all proposers is public with the exception of data exempted under North Carolina Article 1 G.S. 74C-3 of the North Carolina Government Private Protective Services Board. 4. Evaluation and Selection " id="pdf-obj-4-36" src="pdf-obj-4-36.jpg">

    4.1

    Proposal evaluation and recommendations for selection

    The RFP does not commit Jami Williams, financial consultant to award a contract. Submission of proposal as provided shall neither obligate nor entitle a proposer to enter into any obligation to the financial consultant. Jami Williams reserves the rights to exercise sole and absolute discretion: 1) to determine if any aspects of proposal is satisfactory; 2) seek clarification or additional information; 3) negotiate cost or terms of proposal; 4) reject any or all proposals without justification.

    • 4.2 Evaluation criteria

    After reviewing of the proposals Who’s Hungry may immediately award to the proposer that meets all guidelines and requires set in RFP. Who’s Hungry may request additional information and cost analysis.

    • 4.3 Execution of contract

    Before a contract becomes effective between Jami Williams and Who’s Hungry, the contract award must be ratified and signed by Who’s Hungry or its designee. If for any reason Jami Williams or Who’s Hungry, its designee does not ratify and sign the contract then there are no binding obligations whatsoever between Jami Williams and Who’s Hungry relative to the proposed contract.

    5. Scope
    5.
    Scope

    The scope of work will include but not limited to the following: determining best proposal with best cost quote analysis, financial analysis, and price point. The accounting and budging will determine the overall price point, consumer analysis, and a viable scheduling for the calendar year. Any additional requests regarding updates and budget analysis are to be contacted for work information be directed to Jami Williams, Financial Consultant 5564 HWY 258 South Snow Hill, NC 28580 Cell phone 760-214-2518, email: deludeja@yahoo.com

    5. Conclusion
    5.
    Conclusion

    Who’s Hungry is a 2 year old company expanding into catering; they are wanting customers to schedule, get a catering estimates, and chose from the menu on the website. By comparing to other catering companies in the area this allows Who’s Hungry to stay competitive and not over charge, but still maintaining a mark-up over the breakeven point. By analyzing the financial statements it will give an accurate breakeven point, a fair percentage mark-up, and the amount of money being made per event and catering event. This will allow the company to continually maintain increasing profits, and provide customers with quality food and service.

    Recommendation Report

    4.1 Proposal evaluation and recommendations for selection The RFP does not commit Jami Williams, financial consultantdeludeja@yahoo.com 5. Conclusion Who’s Hungry is a 2 year old company expanding into catering; they are wanting customers to schedule, get a catering estimates, and chose from the menu on the website. By comparing to other catering companies in the area this allows Who’s Hungry to stay competitive and not over charge, but still maintaining a mark-up over the breakeven point. By analyzing the financial statements it will give an accurate breakeven point, a fair percentage mark-up, and the amount of money being made per event and catering event. This will allow the company to continually maintain increasing profits, and provide customers with quality food and service. Recommendation Report " id="pdf-obj-5-28" src="pdf-obj-5-28.jpg">

    Who’s Hungry

    EXECUTIVE SUMMARY

    Who’s Hungry is in the beginning stages of developing their company for catering services. In the last 2 years they have only provided service for events and at the New Bern Farmers Market. They have received many requests to cater for present customers’ events; once analyzed the potential market for catering the company had decided to branch out to the market.

    The first two months was a trial and error for determining price and the type of food served for the catering events; due to the difficulties of budgeting and time, the prices still aren’t comparable to other catering services in the area. The website was recently developed to assist customers in the ordering and schedule for catering events. It still isn’t perfected and has errors. As of today the main way for scheduling and ordering is only by phone. This could possibly lead to either over-booking, or conflicting schedules.

    To prevent any mishaps the website needs to be updated with the proper links in order to be working effectively. I have utilized wavewebain.org to search for any errors that needs to be address, I found 44 items throughout the website that was either set up incorrect or had errors. The best option is to correct them to make it more user friendly as well as to allow customers schedule their own event to include menu and price.

    Possible Solutions

    Home:

    Ensure to reorganize bullets Fill empty links or remove them Structure heading correctly

    Add attributes to images Move contact information to bottom of page in small text Move twitter, Facebook, and google icon to the follow us link Catering:

    Allow customers book an event and see availability

    Get quote per person/group

    Menu pricing

    Menu:

    Allow all food served and prices

    Allow to from menu

    Allow preordering

    Allow prepayment

    Calendar:

    Who’s Hungry EXECUTIVE SUMMARY Who’s Hungry is in the beginning stages of developing their company for

    Link event to Facebook and Twitter accounts See availability See location and times Testimonials:

    Allow to link with Facebook

    RESULTS

    By fixing these problems it leaves more time for employees to assist with preparation for any event, this also gives more time to provide better customer service. Just by adjusting the website the consumer has the ability to order and pay for any culinary need that may arise. The owner will be able to concentrate on the menus and events scheduled; verses answering the phone to answer questions that the website should’ve already provided.

    The updated website will allow the company to continually grow and upholding their quality customer service. Who’s Hungry’s main goal will be able to be achieved once the website has been updated with the tools that will take minutes for the customer to accomplish for themselves.

    CONCLUSION

    Who’s Hungry wants to maintain their level of customer service and gourmet food without sacrificing the company’s integrity. Once the website is updating it will continue to project high quality customer service but also give the consumer a better outlook on the mission of the company. The main goal is to allow the consumer to choose a price level that matches to the menu of choice. This will increase revenue, provide great customer service, and allow the company to grow.

    Link event to Facebook and Twitter accounts See availability See location and times Testimonials:  

    Marketing Plan for Who’s Hungry

    Overview

    Marketing Plan for Who’s Hungry Overview

    Who’s Hungry has weekly events that includes catering and social events within East Carolina. Facebook and Twitter are a huge part of their marketing strategy that informs customers of location, menu, and past events. It is considered their life line and couldn’t function without it. Updating and adding past and present events in a timely manner is crucial to keep the business running efficiently.

    Marketing

    Marketing Material Brochures to partner up with Wedding planners Brochures to partner up club owners Brochures for various consumer needs Facebook advertisement Brochures to partner up with non-profit organizations Flyers to announce main events

    The brochures will be able to meet every type of the consumer’s needs; the wedding planner’s brochures will display the menu list and prices for a small to big wedding party, the club owner’s brochure will have a smaller menu with a price list, and the non-profit organization’s brochure will demonstrate the actions that the company does to contribute to the community with time and places of yearly fundraisers. The Facebook advertisement will be brief regarding menu and price list; majority of it will display location of event and fundraisers. The flyer’s information will have time and place of big events and fundraisers placed in East Carolina.

    Promotional Events July 4 – Raffle for a $50 off catering all proceeds go to NC Food

    Banks July 12 – Pie eating contest $2 entry fee all proceeds go to

    American Red Cross Hurricane relief Funds July 19 – Purchase a $10 gift certificate for $5\

    July 26 – Raffle for $50 off Catering, all proceeds go to NC Food Banks

    Promotional events will be seasonal; this will allow the company to raise money for the community and give customers an opportunity to save money. The best option is to host promotional events quarterly to have continuous business throughout the year. By starting them in March this sets up wedding planners to use the company’s promotions for their upcoming weddings, while preparing for the hurricane season for the Red Cross. These promotional events sets up future business for the company.

    Timeline

    Everyday:

    Who’s Hungry has weekly events that includes catering and social events within East Carolina. Facebook and

    post upcoming events (Facebook, Website, Twitter)

    update today’s events(Facebook, Website, Twitter)

    Every Monday:

    post pictures of last week’s events on Facebook

    Upcoming events for the following week (Facebook, Website,

    Twitter) Link testimonials to website from other social media

    Update menu on website

    Every Friday:

    Update (Facebook, Website, Twitter) if any changes needed for schedule or menu

    Result

    By maintaining social media upgrades and its updates it will increase the level of customer satisfaction, revenue, and company’s daily information. It will also become user friendly that notifies the community of Who’s Hungry’s involvement. The company wants to establish a positive relationship within the community and help those in need with through the hurricane food relief program. The social media allows them to notify the community when and where they will be there to provide and assist. To continually update their social media sites it will give them the ability to maintain a close relationship with the community.

    Conclusion

    Who’s Hungry is maintaining their growth by expanding to various marketing tools that informs current customers while reaching out to new ones. With the demand of catering events whether personal, business, or fund raising Who’s Hungry is wanting to provide gourmet food with a low price. In order to inform various types of consumers by utilizing social media and building relationships with business owners, it has proven to be effective. The brochures will inform customers of the various services that the company provides with an accurate point for planning any event easier. These strategies are most effective for reaching a large amount of customers in a short period of time; the company will only continue to grow and increase revenue.

     post upcoming events (Facebook, Website, Twitter)  update today’s events(Facebook, Website, Twitter) Every Monday: 