Retailing, wholesaling, and logistical marketing plans

The restaurant will be based in Sydney and thus all the distribution strategies will be

based on the Sydney market and its environs. Since this is a restaurant which provides organic

fast food for children to create more nutritional food in order to decrease mental illness, whereby

customers will need to come and place their orders, it will be mostly perceived as a service

provider and thus the major aspects to take into consideration are the plans for locations, the

hours of operations, and how the “service” plans on managing demand and capacity issues.

The restaurant will be open from morning at 8 AM up to 10 PM in the night. These hours

will ensure that all the meals starting from breakfast, lunch, super and dinner are all served to

customers. In this case, the restaurant will ensure that all needs pertaining to meals for its desired

customers are covered. In this case, the restaurant will be open for more hours than its main

competitor Oliver restaurant which opens from 9 AM to 9 PM.

The restaurant will be located in downtown Sydney. This is a central location which

allows for easy access by all the people living in the city and those in the in the south west region

of Australia (Mrnjavac, Pavia and Cerović, 2016). This central location will make it is easy for

access of the restaurant and for the sending of food packages to customers who prefer their foods

to be delivered at their houses.

With respect to management of demand and capacity issues, the restaurant will have an

extendable lease whereby during peak periods whereby there are more customers, the

management can get more space for the customers (Kordel, 2008). In order to keep up with

increase in orders, the restaurant will ensure that there are staff on standby to handle such a case.

In this case, any increase in demand and capacity needs will be well addressed.
 In essence, the restaurant will act as a retailing base for high calories foods. It will strive

to offer excellent services in order for the customers to refer other prospective customers and

thus word of mouth will be the main marketing strategy. It is also noted that the services of the

resultant will mirror and be superior to its main competitor in Sydney which is Oliver restaurant.

References

Kordel, Z., 2008. Logistics in tourism and recreation. Geojournal of tourism and geosites, 2(2),

pp.137-139.

Mrnjavac, E., Pavia, N. and Cerović, M., 2016. Procurement in the supply chain: An element of

hotel product competitiveness. Współczesna Gospodarka, 7(4), pp.81-92.