What are the resources and capabilities?
Who are the key staff, characteristics and capabilities?
What are the observes created to reach agonistical advantage?
What does each functional area hope to achieve?
Who does the foodstuff serve and how does it market or communicate to its customers?
What value does it deliver to its customers and how is that value delivered?
What is its turnover and how does it manage its financials?
1> KPIs
* Increased accessibility (Increased distribution outlets, retail stores)
* Increase product diversity (Launch wise product categories)
* Increasing customer awareness about caller-ups products (Providing more chance for sample/trial purchase)
* exchange revenue & Market share
* New customers acquired; Potential customers applying to run short customers & Reduce Customer attrition
2> Resources and capabilities
Resources:
* Reputation asset
* globose distribution
* Strategic Locations
* Unique concept of bakeries
* Research and ontogenesis (R&D) Team in consultation with top chefs and food consultants from France, Japan, Spain and Taiwan
Capability:
invent capability
Brand management
Promoting reputation for quality
Responsiveness to market trends
Effective sales promotion and execution
Efficiency and speed of put in processing
Speed of distribution
Quality and effectiveness of customer service
3> Key staff
* merchandise research : consumer, customer, and public to the marketer through study รข€" information used to identify and define marketing opportunities and problems
* Marketing manager: Determine the demand for products; services offered by a firm potential customers; pricing strategies with the goal of maximizing the firms internet or product development or monitor trends
* Design product Development
* Renovation
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