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Foodm8
KG
by
Kieran Grenfell
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1 view
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Updated Oct 11, 2021
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Chapters
00:00
Chapter 1
00:04
Chapter 2
00:49
Chapter 3
00:50
Chapter 4
01:02
Chapter 5
01:42
Chapter 6
01:43
Chapter 7
02:14
Chapter 8
02:15
Chapter 9
02:17
Chapter 10
02:24
Chapter 11
02:29
Chapter 12
02:47
Chapter 13
02:48
Chapter 14
02:56
Chapter 15
02:58
Chapter 16
03:25
Chapter 17
03:26
Chapter 18
03:28
Chapter 19
03:50
Chapter 20
03:51
Chapter 21
03:53
Chapter 22
04:35
Chapter 23
04:37
Chapter 24
04:45
Chapter 25
Audio Transcript
Auto-generated
00:01 - 00:02
Hello and welcome to this presentation.
00:03 - 00:04
You want some food meat.
00:06 - 00:06
What do you mean by that?
00:06 - 00:07
You might be asking?
00:07 - 00:09
Well, food mate is a revolutionary way to connect local
00:10 - 00:12
chefs with local people to provide healthy and sustainable home
00:12 - 00:15
cooked foods replacement of takeaway foods and potentially long term
00:16 - 00:16
customer relationships.
00:18 - 00:18
Why do we see a need?
00:19 - 00:21
Well, first of all, there's busy felt like yourselves unless
00:21 - 00:23
you require good quality food and affordable price.
00:24 - 00:26
And you can't argue that there's always a sense of
00:26 - 00:28
guilt when ordering a takeaway, beating the price or quality
00:29 - 00:29
of food that you're ordering.
00:30 - 00:32
For me, it is a platform where local chefs provide
00:32 - 00:34
you a guilt free if one of our regularly scheduled
00:34 - 00:35
for adoption that fit in your lifestyle.
00:37 - 00:39
But what really makes us different competitors in the food
00:40 - 00:41
carrier and private chef market.
00:42 - 00:42
That's right.
00:43 - 00:43
We've already said it.
00:43 - 00:47
We offer healthy, nutritious, affordable food provided by local chefs
00:47 - 00:49
that can be done in the schedule that suits you.
00:51 - 00:54
So food met operates and was known as the sharing
00:54 - 00:57
economy, which is defied by pure to pure selling and
00:58 - 01:00
sharing of goods or services, which is usually done via
01:01 - 01:01
an online platform.
01:03 - 01:06
And businesses in the sharing economy took a heavy hit
01:06 - 01:07
during the covid 19 plan damage.
01:08 - 01:10
However, a lot of these businesses such as Uber have
01:10 - 01:14
turned to using their sections of Uber eats to make
01:14 - 01:14
a profit.
01:15 - 01:17
This shows us that there is room for success in
01:17 - 01:20
the area of the market on, according to some scholars,
01:20 - 01:23
the effect of Covid and businesses was just a catalyst
01:23 - 01:24
for what was already going to happen.
01:25 - 01:28
As in 2014, the sharing economy was worth about 14
01:28 - 01:32
billion and now is expected to grow to 335 billion
01:32 - 01:33
by 2025.
01:34 - 01:36
And other figures have showed us that in the businesses
01:37 - 01:39
of these markets are expected, partake in the growth and
01:40 - 01:42
increased resilience on shared economy ideals.
01:44 - 01:47
Yeah. In doing so, millennials are deemed to be some
01:47 - 01:51
of the most overworked in a generation, with 73% working
01:51 - 01:54
40 hours a week and with 25% working over 50.
01:55 - 01:57
This has caused more lunch rates to be skipped or
01:58 - 01:59
simply just to be eaten other desk.
02:00 - 02:02
This shows that it is a need for business that
02:03 - 02:06
can be more affordable, which can be done with businesses
02:06 - 02:09
on their the sharing economy model with further trends, indicating
02:10 - 02:13
to an increase in a one for higher standards of
02:13 - 02:22
food. Mhm Market strategy aspects of a market strategy will
02:22 - 02:28
include STP and market penetration strategy, the customer segment.
02:31 - 02:32
The customer segments.
02:33 - 02:36
We are going to focus on our individuals and families
02:36 - 02:37
that have a busy work schedule.
02:38 - 02:42
There are people that want healthy, nutritious food that can
02:42 - 02:50
arrive as quickly as their unhealthier takeover counterparts segment.
02:50 - 02:54
We target a working millennials and various individuals that require
02:55 - 03:01
healthy, full arab convenient rate aspects of our marketing makes
03:01 - 03:04
decide our positioning as we offer a product that is
03:05 - 03:08
healthy. We considered to be of higher quality than our
03:09 - 03:13
food career competitors who mainly deliver for unhealthy tickle food.
03:13 - 03:17
We offer lower service quality than that of the highly
03:18 - 03:21
expensive private chef hiring companies such as done and urge
03:22 - 03:25
and having Oliver's just a job for today.
03:30 - 03:32
In order to gain some ground as a new business
03:32 - 03:34
in the market with resisting competitors, we need to have
03:34 - 03:36
some penetration strategies in place.
03:37 - 03:39
This can be done with pricing strategies that entice customers
03:39 - 03:40
to trying us out.
03:40 - 03:43
Perhaps a percentage off or refer friends came to increase
03:43 - 03:44
customer base.
03:45 - 03:47
We're also advertisers in places we deem as being high
03:47 - 03:56
traffic for our targeted segments in order to keep our
03:56 - 03:57
customers safe.
03:57 - 03:59
We need to vet our chefs background to make sure
04:00 - 04:02
they are qualified and safe enough to perform as the
04:02 - 04:05
suppliers of our platform, referring back to never get points
04:06 - 04:06
that surround sc.
04:08 - 04:08
We maneuver around them.
04:09 - 04:12
These issues by allowing those on our platform decide exactly
04:12 - 04:14
what price services sell them, males and male plans for
04:16 - 04:18
the way that we work allows our chef decides when
04:19 - 04:21
and where they work at times that suit their needs
04:24 - 04:26
to further ensure the safety of our customers and employees
04:26 - 04:29
who provide health and safety training on government standards and
04:29 - 04:31
in order to protect the date of our consumers.
04:32 - 04:35
But to make sure website and app is secure.
04:39 - 04:40
Thank you for listening.
04:41 - 04:42
If you have any questions, please follow us up on
04:42 - 04:47
an email and finally, here are some of our references.
04:49 - 04:49
Thanks for watching.
04:51 - 04:51
Have a Good Day.
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