...McDonald Dessert Industry Report McDonald’s Dessert INDEX Page Reference Part I. Introduction ITEM1 Analysis McDonald’s………………………………………………...01 ITEM2 Issues of McDonald’s…………………………………………….......02 ITEM3 Executive Summary of McDonald’s………………………………....05 Part II. Industry Analysis ITEM1 Definition of McDonald’s Desserts………………………………….06 ITEM2 Size & Trend Projection of McDonald’s Dessert…………………….07 ITEM3 Segments & Divisions of McDonald’s Dessert………………………10 ITEM4 Major Competitor with McDonald’s Dessert…………………………11 ITEM5 Definition of Analysis model to be untilized…………………………13 Part III. Conclusions and Recommendations ITEM1 Conclusions………………………………………………………......18 ITEM2 Recommendations……………………………………………………21 Part IV. Key Next Steps………………………………………………………......22 Part V. APPENDIX……………………………………………………..................23 Part I. ITEM 1. Introduction Analysis McDonald’s McDonald’s, the most famous restaurant in the world, ranked No. 6 and No. 186 for Forbes’s “Valuable Brands” and “Global 2000”. In 1940, McDonald brothers, Dick and Mac, began an undertaking in San Bernardino. They were famous for offering food quickly and drivethru window to their consumers, then Kroc bought the world rights in 1961, and there are more than 100 countries include the United States, Europe, and Asia-Pacific, Middle East and Africa, over 35,000 restaurants around the world, serving nearly 70 million people everyday. As McDonald’s proclaims, the “most successful food service...
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...PLAN May 2 , 2011 nd TABLE OF CONTENTS: I. Executive Summary II. Situation Analysis o Market Summary Target Market Demographics Geographic Demographics Behavior Factors Market Needs Market Trends Market Growth o SWOT Analysis Strengths Weaknesses Opportunities Threats o Competition o Product Offering o Keys to Success o Critical Issues III. Marketing Strategy o Mission o Marketing Objectives o Financial Objectives o Target Markets o Positioning o Strategies o Marketing Mix o Marketing Research o Action Plan IV. Financials o o o V. Controls o o o VI. Summary Implementation Marketing Organization Contingency Planning Breakeven Analysis Sales Forecast Expense Forecast 2 Baked By Melissa Marketing Plan Hamos . Peerbhoy . Villacorta I. Executive Summary The Cupcake and cupcake bakery business is one of the fastest growing industries in America with New York as the “cupcake capital”. Cupcake bakeries are recession-proof, was fueled by the 1 recession and, according to the Wall Street Journal , they‟re contributing more jobs to the labor 2 market than the restaurant industry. Known as the “Magnolia Effect” , cupcakes have come a long way with the latest micro trend being mini-cupcakes – culminating with the coming together of two of food‟s hottest trends - “mini desserts” and “cupcakes”. New York City-based cupcakery Baked by Melissa, opened by ex-media planner Melissa Bushell a week after she was let go from her job in 2008, specializes in providing dessert-lovers...
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...Prepared for: THE CUPCAKE LOUNGE [pic][pic] Prepared by: 2PHASE3 [pic] [pic] BUSINESS PERFORMANCE SOLUTIONS Business Consultants TABLE OF CONTENTS INTRODUCTION ORGANIZATION The Cupcake Lounge was established in 2011 by Claudia Arizmendi and her husband Bill McGuiness to solve a void in the Byward Market sector of Ottawa – the existence of a gourmet cupcakery. The Cupcake Lounge has, since May 2011 grown into a fast-growing boutique cupcake shop catering to not only the tourists who flick to this historic sector, but to the numerous locals who work and shop in this area. To develop and master the variety of products sold within the store, Claudia has banked on her skills honed while completing her studies in baking and pastry art at Algonquin College. A testament to her skills in pastry art and specifically gourmet cupcakes, The Cupcake Lounge was rated the #1 cupcake taste champion in Ottawa by celebrity Hilary Duff as illustrated in the of Local Tourist Ottawa magazine on May 31/2012. A celebrity endorsement in a city like Ottawa brings attention. The Cupcake lounge presently has one location in the Byward Market and is planning to work operational efficiencies into its corporate identity in order to open a second location in the very near future. This fiscal year, The Cupcake...
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...CHAPTER 1 INTRODUCTION As the demand of Food Industry continues to upsurge at the present time, people as the consumers tend to explore for a unique food outlet which can offer products suitable to their taste and preferences. Since meals on the go are nothing new in the Food Service Industry, there is an outgrowing demand of people who are looking for healthy, “Home- Cooked Meals” and finding them outside their traditional way of eating. Food that is flavorful and healthy is making the grade, which explains why ethnic or native meals are among top home meal replacement preferences. Hence, Food chains are becoming popular already. Considering this fact, the proposed business is entitled “Harampangan ha Sinirangan”, this has the quickness of the service in fast-food chains and the convenience that most upscale restaurants gives to its customers and top it all with meals and delicacies that are inspired by purely Eastern Visayas Cuisine. The local residents and tourists as the major target beneficiaries, tend to discover a place where to gather, relax, enjoy and eat something new. Having these ideas, the proposed business would be a place that would cater with that needs and wants. It would be first Food Outlet that would offer purely native meals and delicacies. The proposed business would be situated at Real Street, Sagkahan Tacloban City. It is therefore accessible and is located near with the prospective target consumers. The proposed business would not only...
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...Standardized Recipes, Converting and Costing 10 Introduction; The importance of Standardized HACCP Recipes and Cost Cards 10 Standardized HACCP Recipes 11 Cost Cards 21 Comparison of MMP and Selling Price 26 SECTION III Equipment & Cooking Methods 28 Introduction; The importance of Selecting Equipment & Cooking Methods 28 Equipment Needed to Produce and Serve 28 Cooking Methods and Techniques Used 30 ?? Outlet: Do the Selected Cooking Methods and Techniques Work? 30 & Suggestions for Improvements based on Outlet and Target Guest SECTION IV Ingredient Category Research 32 Introduction: Definition and Description of the Ingredient 32 Trends Associated with the Ingredient 33 Impact of the Trend on the Hotel, Foodservice, or Outlet. 34 SECTION V Purchasing Specification 36 Introduction: Define and Describe Purchasing Specifications 36 Purchasing Specifications Example: (Meat, Poultry, Fish or Seafood) 36 Purchase Specification Rationale (Meat, Poultry, Fish or Seafood) 36 Purchasing Specifications Example: Produce (fresh) 36 Purchase Specification Rationale Produce: (fresh) 36 Purchasing Specifications Example: Dairy 36 Purchase Specification Rationale Dairy...
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...Contents Product Statement 4 Analysis of the External Environment 5 Industry Trends 5 Competitive Trends 7 Brand Competitors 7 Product Competitors 7 Generic Competitors 10 Total Budget Competitors 10 Political Trends, Legal Trends and Regulatory Trends 11 Franchising 11 Food and Drug Administration 11 Technological Trends 13 Economic Trends 14 Cultural Trends 17 Analysis of the Customer Environment 19 Who 19 How many 20 What 21 Why and How 23 When 24 Why Non Customers 25 Where 26 Analysis of the Internal Environment 27 Marketing strategies 27 Target Market 27 Image 27 Marketing Programs 28 Advertising 28 Product and Service Offering 29 Distribution and Channel Programs 30 Pricing 30 Sales strategy and Sales force effectiveness 30 Marketing research /intelligence gathering efforts 30 Public relations/publicity 31 Financial Performance 32 Additional Company Characteristics 33 Technical Capabilities 33 Available Resources 33 Production Capacity 33 Career Opportunities 34 SWOT Analysis 35 Strengths 35 Weaknesses 37 Opportunities 38 Threats 39 Marketing Goals and Objectives 40 Goals 40 Objectives 40 Marketing Strategies 41 Target market 41 Value Proposition 42 Positioning Statement 42 Issues Analysis 43 Action Plans 45 Valpak Savings Coupons 45 Free Smoothie Sample at Gasparilla Distance Classic Race Expo 46 Customer Loyalty Card 47 University of South Florida Freshman...
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...Contents Product Statement 4 Analysis of the External Environment 5 Industry Trends 5 Competitive Trends 7 Brand Competitors 7 Product Competitors 7 Generic Competitors 10 Total Budget Competitors 10 Political Trends, Legal Trends and Regulatory Trends 11 Franchising 11 Food and Drug Administration 11 Technological Trends 13 Economic Trends 14 Cultural Trends 17 Analysis of the Customer Environment 19 Who 19 How many 20 What 21 Why and How 23 When 24 Why Non Customers 25 Where 26 Analysis of the Internal Environment 27 Marketing strategies 27 Target Market 27 Image 27 Marketing Programs 28 Advertising 28 Product and Service Offering 29 Distribution and Channel Programs 30 Pricing 30 Sales strategy and Sales force effectiveness 30 Marketing research /intelligence gathering efforts 30 Public relations/publicity 31 Financial Performance 32 Additional Company Characteristics 33 Technical Capabilities 33 Available Resources 33 Production Capacity 33 Career Opportunities 34 SWOT Analysis 35 Strengths 35 Weaknesses 37 Opportunities 38 Threats 39 Marketing Goals and Objectives 40 Goals 40 Objectives 40 Marketing Strategies 41 Target market 41 Value Proposition 42 Positioning Statement 42 Issues Analysis 43 Action Plans 45 Valpak Savings Coupons 45 Free Smoothie Sample at Gasparilla Distance Classic Race Expo 46 Customer Loyalty Card 47 University of South Florida Freshman...
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...(PART I) TRENDS ON NUTRITION : A Paradigm Shift INTRODUCTION The Hospitality Industry plays a vital role in the Nurtition of our society specifically the Food and Beverage Industry. It caters to all kinds of people, rich or poor, single or married, male or female, individual consumer or family, it has no limit. With the new life style of today’s world, where both parents are working, high demand of work hours and hectic schedules, people tend to divert in fastfood products than cooking at home. This resulted somehow to create health problems of the cumsumers since not everyone in the Food and Beverage Industry is concern about the food they are serving. However, most of them value profit first and unconcious over the health benefits of the food products. Nutrition is a language of healthy life, proper diet and wellness of everyone. The advocacy of “Health is Wealth” is in every corner of the world but sad to note that the number of malnutrition in the Philippines alone, is increasing. According to statistics, under Poverty, Children and Health (Inquirer.net)malnutrition increased from 2005 to 2008, the prevalence of underweight children aged 0-5 years increased from 24.6 percent to 26.2 percent, about 3.35 million children. Another problem that concerns nutrition, is the rampant obesity. Obesity is more of a life and death issue than simply looking “bad.” Obese people are much more higher to develop diabetes type 2 and if not given extra attention will also cause...
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...spice trade, until European explorers discovered a sea route to India and other spice producing countries in the East. 1.2 Background of the Study The report has done to complete the partial fulfillment of Effective Business Communication for Managers (EMBA_504) course. The entire report is done under close supervision and instruction of our honorable course instructor Engr. Kamrul Hassan. We have completed our report based on a comparative study between Open Powder Spice and Branded Spice taking Spice as generic product in our consideration. We focus on the consumption pattern of spices, health benefit of spices, spice consumption level in our country, advantage and disadvantage of open and branded spice. We also focus on consumer trend of using spices. Spice as powder form found in open market and in packed condition. These two the...
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...Organization Studies http://oss.sagepub.com ‘Subterranean Worksick Blues’: Humour as Subversion in Two Call Centres Phil Taylor and Peter Bain Organization Studies 2003; 24; 1487 DOI: 10.1177/0170840603249008 The online version of this article can be found at: http://oss.sagepub.com/cgi/content/abstract/24/9/1487 Published by: http://www.sagepublications.com On behalf of: European Group for Organizational Studies Additional services and information for Organization Studies can be found at: Email Alerts: http://oss.sagepub.com/cgi/alerts Subscriptions: http://oss.sagepub.com/subscriptions Reprints: http://www.sagepub.com/journalsReprints.nav Permissions: http://www.sagepub.co.uk/journalsPermissions.nav Citations http://oss.sagepub.com/cgi/content/refs/24/9/1487 Downloaded from http://oss.sagepub.com at SAGE Publications on July 31, 2009 1487 Authors name ‘Subterranean Worksick Blues’: Humour as Subversion in Two Call Centres Phil Taylor and Peter Bain Abstract Phil Taylor University of Stirling, UK Peter Bain University of Strathclyde, UK This article engages in debates stimulated by previous work published in Organization Studies, and more widely, on the purpose and effects of workers’ humour and joking practices. The authors emphasize the subversive character of humour in the workplace, rejecting perspectives which see humour as inevitably contributing to organizational harmony. Drawing on methodologies, including ethnography, which permitted...
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...Introduction Millions of African smallholders—farmers, herders and fisherfolk—are resource-poor and suffer from food insecurity. Their low incomes mean they are unable to make investments and take on risks. Their agricultural systems are buffeted by sudden, acute shocks caused by natural and man-made hazards—drought, flooding, erosion, conflicts. Long-term trends, in part the result of international markets, national policy decisions and institutional frameworks, often move against them. The food-security problem is not merely an inability to produce enough food to keep pace with population growth. Such a simplistic reckoning fails to take into account the ecological, cultural, social and economic features which are the bedrock of sustainable agriculture. Environmental degradation and a diminishing resource base seriously affect African farmers who depend on rainfed agriculture. As critical watersheds are deforested, water supplies have become unreliable and the climate less predictable. Local actors are seldom consulted when agricultural policies are formulated. Small-scale farmers (especially women) find it hard to get credit, seeds and other inputs, and the information they need to farm their land in a profitable, sustainable way. Some governments still control the prices of key farm outputs, and unscrupulous traders manipulate the prices of others. In addition, political instability is a major obstacle to food security and sustainable agriculture in many countries. Access...
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...GLOBAL PRIVATE EQUITY REPORT 2013 About Bain & Company’s Private Equity business Bain & Company is the leading consulting partner to the private equity (PE) industry and its stakeholders. Private equity consulting at Bain has grown 13-fold over the past 15 years and now represents about one-quarter of the firm’s global business. We maintain a global network of more than 400 experienced professionals serving PE clients. Our practice is more than three times larger than that of the next-largest consulting firm serving private equity funds. Bain’s work with PE spans fund types, including buyout, infrastructure, real estate, debt and hedge funds. We also work with many of the most prominent limited partners (LPs) to PE firms, including sovereign wealth funds, pension funds, financial institutions, endowments and family investment offices. We support our clients across a broad range of objectives: Deal generation: We help PE funds develop the right investment thesis and enhance deal flow, profiling industries, screening companies and devising a plan to approach targets. Due diligence: We help funds make better deal decisions by performing diligence, assessing performance improvement opportunities and providing a post-acquisition agenda. Immediate post-acquisition: We support the pursuit of rapid returns by developing a strategic blueprint for the acquired company, leading workshops that align management with strategic priorities and directing focused initiatives. Ongoing value addition:...
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...Vance Packard With an Introduction by Mark Crispin Miller PUBLISHING Brooklyn, New York Copyright © 1957, 1980 by Vance Packard Originally published by Pocket Books, a division of Simon & Schuster, Inc. Introduction Copyright 2007© by Mark Crispin Miller All rights reserved. Printed in Canada Reissue Edition 10 9 8 7 6 5 4 3 2 No part of this book may be used or reproduced in any manner without written permission of the publisher. Please direct inquiries to: Ig Publishing 178 Clinton Avenue Brooklyn, NY 11205 www.igpub.com Library of Congress Cataloging-in-Publication Data Packard, Vance Oakley, 1914The hidden persuaders / Vance Packard ; [new] introduction by Mark Crispin Miller. p. cm. Originally published in 1957 by McKay and reissued in 1980 by Pocket Books with a new afterword. ISBN-13: 978-0-9788431-0-6 ISBN-10: 0-9788431-0-X 1. Advertising--Psychological aspects. 2. Consumers--Psychology. 3. Advertising, Political. 4. Propaganda. 5. Control (Psychology) I. Title. HF5822.P3 2007 659.101'9--dc22 2007027043 To Virginia CONTENTS Introduction by Mark Crispin Miller 1. The Depth Approach PERSUADING US AS CONSUMERS Z. The Trouble With People 3. So Ad Men become Depth Men 4. ....And The Hooks Are Lowered 5. Self-Images for Everybody 6. RX for Our Secret Distresses 1. Marketing Eight Hidden Needs 8. The Built-In Sexual Overtone 9. Back to the Breast, and Beyond 10. Babes In Consumerland 11. Class and Caste in the Salesroom 12. Selling Symbols...
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...PART I INTRODUCTION 6 I. GENERAL NOTES ON STYLE AND Stylistics 6 2. EXPRESSIVE MEANS (EM) AND STYLISTIC DEVICES (SD) 21 3. GENERAL NOTES ON FUNCTIONAL STYLES OF LANGUAGE 28 4. VARIETIES OF LANGUAGE 30 5. A BRIEF OUTLINE OF THE DEVELOPMENT OF THE ENGLISH LITERARY (STANDARD) LANGUAGE 36 6. MEANING FROM A STYLISTIC POINT OF VIEW 51 PART II STYLISTIC CLASSIFICATION OF THE ENGLISH VOCABULARY 63 I. GENERAL CONSIDERATIONS 63 2. NEUTRAL, COMMON LITERARY AND COMMON COLLOQUIAL VOCABULARY 64 3. SPECIAL LITERARY VOCABULARY 68 a) Terms 68 b) Poetic and Highly Literary Words 71 c) Archaic, Obsolescent and Obsolete Words 74 d) Barbarisms and Foreignisms 78 e) Literary Coinages (Including Nonce-Words) 83 4. SPECIAL COLLOQUIAL VOCABULARY 95 a) Slang 95 b) Jargonisms 100 c) Professionalisms 103 d) Dialectal words 106 e) Vulgar words or vulgarisms 108 f) Colloquial coinages (words and meanings) 109 PART Ш PHONETIC EXPRESSIVE MEANS AND STYLISTIC DEVICES 112 GENERAL NOTES 112 Onomatopoeia 113 Alliteration 114 Rhyme 116 Rhythm 117 PART IV LEXICAL EXPRESSIVE MEANS AND STYLISTIC DEVICES 123 A. INTENTIONAL MIXING OF THE STYLISTIC ASPECT OF WORDS 123 B. INTERACTION OF DIFFERENT TYPES OF LEXICAL MEANING 125 1. INTERACTION OF PRIMARY DICTIONARY AND CONTEXTUALLY IMPOSED MEANINGS 126 Metaphor 126 Metonymy 131 Irony 133 3. INTERACTION OF LOGICAL AND EMOTIVE...
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...[pic] Гальперин И.Р. Стилистика английского языка Издательство: М.: Высшая школа, 1977 г. В учебнике рассматриваются общие проблемы стилистики, дается стилистическая квалификация английского словарного состава, описываются фонетические, лексические и лексико-фразеологические выразительные средства, рассматриваются синтаксические выразительные средства и проблемы лингвистической композиции отрезков высказывания, выходящие за пределы предложения. Одна глава посвящена выделению и классификации функциональных стилей. Книга содержит иллюстративный текстовой материал. Предназначается для студентов институтов и факультетов иностранных языков и филологических факультетов университетов. GALPERIN STYLISTICS SECOND EDITION, REVISED Допущено Министерством высшего и среднего специального образования СССР в качестве учебника для студентов институтов и факультетов иностранных языков |[pic] |MOSCOW | | |"HIGHER SCHOOL" | | |1977 | TABLE OF CONTENTS Page Предисловие к первому изданию……………………………………………………..6 Предисловие к второму изданию……………………………………………………..7 Part I. Introduction 1. General Notes on Style and Stylistics…………………………………………9 2. Expressive Means (EM) and Stylistic Devices (SD)………………………...25 3. General Notes on Functional Styles of Language……………………………32 4. Varieties of Language………………………………………………………..35 5. A Brief...
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