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Thermos Vacuum Shuttle Chef

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by

Humphrey w

on 15 November 2013

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Transcript of Thermos Vacuum Shuttle Chef

Thermos Vacuum Shuttle Chef
CRCM 4009 Principles And Practices of Public Relation and Advertising

Analyze it
Apply it
Break the subject into parts. Tell how it is made.
Describe the subject's uses.
Use any reasoning to argue for or against the subject.
Argue For
or Against It
Consumer Analysis : Focus group
Yuki, Cheng Suet Yi (12653853)
Elaine, Liu Yin Ling (12665312)
Queenie, Wong Hiu Ting (12665193)
Karen, Yim Ka Wan (12664294)
Calvin, Koo Ho Lun (11677902)
Humphrey, Wong Ki Chun (12662976)
Background of Thermos Vacuum Shuttle Chef – Indoor
.
Founded in 1904
Well-known brand in the worldwide
Our Concern
Brand concept
Keep Cold
Keep Fresh

Keep Health

Safety
and
Promise

Keep Warm

The features of Thermos Vacuum Shuttle Chef
Strength ( the selling points of the product )

Client Analysis : SWOT Analysis
Weakness
Heavy Weight
Only have 2-3 sizes
Expensive

Opportunities
Busy lifestyle
more concern about their health
so look for some convenient
Energy efficiency

Threat
Many competitors in the market

Incorrect use may lead accident


Keep warm
Save energy
Safety ( No gas and electricity )
Save time (Saves 60-80% cooking time)
Multifunctional- braised , boiled , stewed

Consumer Analysis
Find our target customer
Middle-class families


Never used Thermos our product
Housewife ( age 30-50)

Behavioral
Demographic

Gender - Women
Income - Middle Class
10K - 25K
come

To understand the demand in the market
The basic cognition of the product

Aim
Findings on focus group
Focus area (1): Basic knowledge

They usually cook 3-4 days per week
with cook for 3 servings.

Healthy > Affordable > Taste > Safe

Focus Area (2): Product

They know that the product can cook food and soup conveniently.
Misunderstand :
pressure shuttle chef = vacuum shuttle chef
It is not necessary to cook through vacuum shuttle chef.


Focus Area (3): Brands
There are few example :Tiger, Vaca,Zojirushi

Our product :
Well- known
Good quality
Selling cooking tools company.

Mostly concern : price , quality , function and design

Need:
have cooking
habit
vacuum shuttle chef
reduce
cooking time
more concern
price
and
healthy




Conclusion
Advantage:
long business history
professional technology
reasonable price and high quality

Conclusion
Problem:
The
cognition
of vacuum shuttle chef
not enough
vacuum shuttle chef = pressure shuttle chef
Conclusion
Client Analysis : Perceptual map
Client Analysis : Perceptual map
OUR FOCUS GOURP INTERVIEW
Place : Sha Tin
Date : 12/11/2013
Target : 6 Housewife
The End
Focus area (1) Basic Knowledge
Focus area (2) Product
Focus area (3) Brands
Our focus area would like base on....
Full transcript