• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Target Market One of my first objective is to attract as many as customers I can to the restaurarant.

Extracts from this document...


M2 Objectives: * To attract as many as customers I can to the restaurant * To make profit * Remaining very competitive in the market * Target Market One of my first objective is to attract as many as customers i can to the restaurarant. Therefore My restaurant will be looking to attract different types of customers, such as, families, couples and older people. One of my other objectives is to make profit. To achieve this objective, I have to ensure that my restaurant attracts as many customers and in this way more profit will be made. * Theme The theme of the restaurant will be tropical with a wide range of different colours combination, such as, Green, Brown and Yellow. This will show the customers that the place is a very joyful place to visit as it will have many exciting colours on the wall. ...read more.


This means i have also achieved my second objective which was to make profit. After the customers have taken the ride they might also visit my restaurant or some customers may have take away so while they are queuing up, they might as well have light food. * Products and services One of my organisation objectives is to be remaining very competitive in the market. Therefore To be competitive, I need to start offering wide range of product and service to our customers. This means had to sell varieties of food for our customers such as fish & chips, pizza, fried chicken, sandwich, kebab and many more. My other organisation objective is to attract as many as customers I can to the Furnishing Customer would expect the restaurant to have enough facilities that meets their needs. Therefore to meet their expectation, My restaurant would have excellent furniture facilities such as small pedestal tables and chairs. ...read more.


The restaurant will have 1 lift which customers can use to get to the second floor and lift is also useful for disable people and we are also providing toilet facilities to our customer in both floors * Customer flows Customer would expect most restaurants to have two doors, one for entrance and one for exit. This is because if they use same door for both entrance and exit then it will difficult for them to come in and out of the restaurant. The place will be too congested. Therefore to meet the needs of my customer, my restaurant will have automatic doors for customer to use. The entrance will be wide enough for customers to walk in and will be wide enough for wheelchair users to access and out also will be wide enough or , customer to enter and exit at the same time. My restaurant will also provide fast service which allows my customer to get their service a lot quicker. ?? ?? ?? ?? ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Marketing and Markets section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Marketing and Markets essays

  1. Promotional campaign for Pizza Pan foods in Malaysia

    Service differentiation is also practiced. For example, we are delivering pizza without any additional charge whereas other fast food that delivers food expects delivering fees such as Pizza Hut, that charges RM2 to RM3.We have conducted a research in order to know exactly people who might be interested in buying

  2. The right target market

    Such variables as age, gender, income level, occupation and family life cycle come into play in this variable. Demographic variables are the easiest way to measure the market because consumer needs very often vary closely with demographic variables. The third variable in the market segmentation process is segmentation by psychographics

  1. Identify a marketing strategy for the Lydiard Travel Inn, Beefeater Restaurant, and Pub and ...

    The first floor will comprise meeting rooms and a breakout area. These meeting rooms will be sold on a daily/half day basis at �80 half day and �160 full day. Double sized rooms are also available. Research from technological partner BT shows that within the UK nearly 40 per cent

  2. Investigating Market

    Objectives The objectives are broken down step by step which help to achieve an aim. All objectives have to be measurable so the achievement can be achieved. If the objective was not measurable then the business would not know whether they have achieved this objective or not.

  1. Prepare a market strategy for Lucky Restaurant.

    A structured marketing strategy should help to increase sales by attracting new customers. To do this it should not excessive expenditure, that the service and the product is maintain and to retain existing customers. The main aim of the strategy is producing promotional materials that would increase sales revenue by 10%.

  2. Setting up an African restaurant on the Quayside in Newcastle.

    I could have chosen to set up my business in a larger city such as London however the rental costs in there can be up to 3 times more the rent in Newcastle. In addition in a city like London there is much more competition.

  1. Plannng and research. I would like to open a African restaurant, food from all ...

    I will note what works well and what doesn't. The space required per seat varies. For a small, casual-dining restaurant, you'll need about 15 to 18 square feet per seat to assure comfortable seating and enough aisle space so servers have room to move between the tables. Production area: Too often, the production area in a restaurant is inefficiently

  2. Marketing a Pub Quiz Web Site

    My business does this by gaining data collectively analysing and documenting any relevant issues. Keeping ahead of the competition - in competitive business environment organisations are forced to be on their toes. So we cannot let rivals gain advantages by offering lower prices or goods customers perceive to be substantially better.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work