Foodm8

KG
by Kieran Grenfell1 view·Updated Oct 11, 2021

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Audio TranscriptAuto-generated

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