Proyecto Final Mkt Servicios

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SERVICE MARKETING FINAL PROYECT Members : Cunya Bardales Dana Pizarro Ruiz Diana Susanibar Rios Giuliana Teacher : Alcocer Fulle Carlos Block : CN – PREING07B1N 1

Transcript of Proyecto Final Mkt Servicios

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SERVICE MARKETING

FINAL PROYECT

Members :

Cunya Bardales Dana

Pizarro Ruiz Diana

Susanibar Rios Giuliana

Teacher :

Alcocer Fulle Carlos

Block :

CN – PREING07B1N

2013 – II

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EXECUTIVE SUMMARY

Nowadays, Gamarra is one of the most important commercial centers in Peru as a result it has a large flow of people composed by buyers and businessmen that are constantly in the search of finding a place where they can have a break of all the chaos that surrenders Gamarra during the day.

“Tr3s” was created with the purpose to fulfill that need and exceed the expectations of their customers offering them a place that receives them in an adequate atmosphere where they can enjoy an spectacular meal and an excellent service.

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INTRODUCTION

The present investigation is about “Tr3s” a Peruvian restaurant owned by a young chef, that since a young age dreamed with opening his owned restaurant in the place he spend a big part of his life.

“Tr3s” gives us the opportunity to see by first-hand the beginning of a new business, that its principal objective is to give their customer a new concept of food and service by offering them a great menu.

As a result we can analysis all the variables involved in the creation of a new restaurant and the things they can improve to give a better service to their customers

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INDICE

EXECUTIVE SUMMARY………………………………………………………………………2

INTRODUCTION……………………………………………………………………………….3

1. BUSINESS CONCEPT…………………………………………………………………….5

2. SWOT ANALYSIS…………………………………………………………………………..5

3. VALUE……………………………………………………………………………………….6

4. COMPETITIVE ADVANTAGES……………………………………………………………6

5. SLOGAN……………………………………………………………………………………..7

6. MARKET SITUATION………………………………………………………………………7

6.1. Size

6.2. Competitors

7. SEGMENTATION AND TARGETING…………………………………………………….9

8. POSITIONING……………………………………………………………………………...10

9. MARKETING MIX………………………………………………………………………….10 9.1 Product………………………………………………………………………………….10 9.2 Distribution…………………………………………………………………….……….10 9.3 Promotion………………………………………………………………………………11 9.4 Price……………………………….……………………………………………………11 9.5 Physical Evidence……………………..………………………………………………11 9.6 Processes………………………………………………………………………………11 9.7 People…………………………..………………………………………………………11

10. CONCLUSIONS………………………………………………………………………….12

11. RECOMMENDATIONS………………………………………………………………….12

BIBLIOGRAPHY………………………………………………………………………………13

ANEXOS……………………………………………………………………………………….14

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“TR3S”

1. BUSINESS CONCEPT

“Tr3s” is a restaurant of Peruvian food that was inaugurated 2 years ago in La Victoria, in the heart of Gamarra. This restaurant was created by Andres Orellana with the purpose of been the first restaurant in Gamarra to give an unique experience for the customer. What “Tr3s” give to their customer is a place where they can escape from chaos that surrenders Gamarra and have a nice breakfast or lunch, to achieve these Andres Orellana created a menu that is filled with great dishes that are not only of Lima but of various regions of Peru. With these restaurant the owner also wanted to showcase some ingredients that are not well-know, in order to do this some dishes and drinks were created by him, for example: “camu.camu soda con hierba luisa” like these drink the menu offers innovative options for the customer.An excellent service will not be complete without a good service team behind it, “Tr3s” gives to their customer not only great food but also great service that is given by a well-trained team.

The Restaurant Tr3s has a strategic location in the district of La Victoria in the province of Lima. It is located in the central part of the city consolidated area. Bordered on the north by Cercado de Lima and El Augustino, on the west by downtown Lima and Lynx, to the south by San Isidro and on the east by San Borja and San Luis. The only place with which account is in Humboldt # 1562 CC Jr. Rodriguez - 2nd Floor Commercial Emporio Gamarra, The Victorio. (A half block from the park Canepa).

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2. SWOT ANALYSIS

STRENGTHS OPPORTUNITIES

Good service Fair Prices Differentiated product Infrastructure Variety on the menu Qualified staff

Large flow of people Increase of business around the

restaurant APEGA partners and participation

in fairs(Peru to the world in NY us) It is located in a commercial area

WEAKNESSES THREATS

No parking space near the restaurant

There is no dessert menu There is not an executive menu Look of panels outside the

restaurant

New restaurants substitutes products, they don’t

have the same quality but they are cheaper

no entry barriers for new competitors

3. VALUE

The value we offer is to be located in Gamarra emporium, and being the only restaurant in the area 3 forks, of course, putting the basis to quality, glamor and great service which would provide., also that will be offered will comply with quality standards , offer excellent service accompanied by cultural events , corporate dining, making show that it is a restaurant that gap in the market for glamor in their food service . The main reason we chose this service because today he can say without truthfully, that Peruvian cuisine is near its consecration and that our country continues to position itself as one of the most desired culinary destinations tourists. It is also true that more and more visitors looking at the calendar the perfect time to savor the flavor of our national food irresistible flavors that are reflected in our culture, diversity and creativity that characterizes surprising .

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4. COMPETITIVE ADVANTAGES

The differential advantage " Tr3s " , is based on good customer , handles high standards of quality in its processes regarding hygiene and health, local security and confidence in the final product , its dishes with innovative touches . It is the only restaurant that has a special reception in your area growing location . The position in the Commercial Emporio Gamarra and the whole district of La Victoria , positions us as the best alternative to taste dishes in a modern and comfortable environment , one hour of glamor to lunch .

It will also support an innovative menu featuring Peruvian dishes , letter worldwide, in original and creative atmosphere , playing with 3 species of animals chicken, beef and fish in our graphic lines

The competitive advantage that will be offered will be focused on customer satisfaction , but we know, we are a gourmet restaurant , but that does not rule out one daily Menu to include within our customer base , perhaps people waiting for a plate delicious food at a an affordable price, " well served" , and in a good atmosphere within the world bussy martingale , that is why we have implemented this idea of creating a daily menu , which is the most important point within all our competitive advantages , since it is known that there gamarra restaurant offering Menu from S / . 5 inclusive S/.20 reach up to , is why that would take the average market price , as well as being our competitive advantage , it seeks to compete directly with the market and won by these restaurants that may offer s dishes really low prices , per what the diner should know and perceive the future and that TR3S , in addition to offering this , it offers a quality product overall . This Menu will be directly consumed by this burgeoning middle society that we have within our country.

For starters, they implemented a model Menu , with 3 courses choice , with their respective entries to election, at an affordable price of S/17 . The menu will be as follows:

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5. SLOGAN

The Slogan is fundamental to the success of any business, for that we have implemented a slogan that meets the Tr3s reasons I always want to return:• Peruvian inputs, different stories with a personal style• A heterodox pisco bar• the kitchen a modern and cozy lounge, the terrace for sunny days

Is why it is proposed to use the slogan, so advertising and corporate identity

"The pleasure of finding the difference"

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MenuEntry:

• Cebiche• Tamal Criollo• Yucas Frita

Main meal:• Lomo Saltado (One of flag. Sirloin, onion,

tomato, cilantro, Chinese onion, stir-fry with fries, white rice and egg English.)

• La Mama Gallina(Pieces of chicken breast in yellow pepper sauce, fresh cheese, pecans with poached egg, olive jar, yellow potatoes and rice. Solemn.)

• El general(For those who like to eat well served. A tasty pallares tacu tacu mounted with a lomazo jumped, the English egg and banana apple tree.)

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6. MARKET SITUATION

6.1. Size

In the restaurant we have 33 tables scattered throughout the restaurant, each with a strategic location, plus very functional, without losing the touch that we want our guests receive from entering the premises, until they leave.

Is located on the second floor of a mall, hence the detail that there come so many tables, is a spacious and welcoming.

The required capacity and productive time in the service of the restaurant is take various forms such as:

The physical facilities to store or process the goods (parking lots, warehouses). Sometimes ability levels can stretch and shrink. Examples: Increase chairs and

tables in the restaurant, give the account more quickly and offer simple menus at peak times.

Adjustments capacity to match demand. You can take the following steps: Set certain tasks to off-peak times (holidays of employees). Use part-time employees. Invite customers to do some self. Train employees in various areas.

So while we can get a clearer idea regarding the determination, and the area assigned to the 60% applies to the living room and 40% for cooking in the restaurant.

we have different sizes and pax for tables, detailed in the following table

Capacity SquareTables for 4 pax (75*75 cm)Tables for 5 o 6 pax (150*75 cm)

chairs (50cm)

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Also for the number of tables that have, on average expect an influx of customers and average 70 per day, excluding public holidays or weekends clearly receive more diners, except Sundays, doors open not to our guests.

6.2. Competitors

The Gourmet Tre3s, being the first three forks restaurant located in the district of La Victoria, has no direct competition with any adjacent restaurant on Commercial Emporio Gamarra, this opportunity should be utilized effectively, being unique in the field gourmet restaurants. However, due to our country's gastronomic boom, Tr3s has extensive indirect competition because if they do not offer the same type of food or the same location (Commercial Emporio Gamarra) that Tr3s target the same target market with the same level service, among them include My conjecture, Fidel's true, Choza Nautica, tide, Mr.Steak.

After Analyzed direct competition, we can say that Tr3s has all the tools necessary to excel in this field. In the following table you can better visualize indirect competition Tr3s gourmet restaurant.

Restaurant name category location

(district) target market type of food services price ranges

(soles)

MI BARRUNTO 3 LA VICTORIA

BUSINESS PEOPLE AND ECONOMIC CAPACITY

SEAFOOD

GROUP RESERVATIO

NS ACCEPTED,

WAITERS SERVICE, TERRACE

10-30

EL VERIDICO DE FIDEL 3

LA VICTORIA-LA

MOLINA

BUSINESS PEOPLE AND ECONOMIC CAPACITY HIGH AND

MEDIA

SEAFOOD

MADE CORPORATE EVENTS AND PROMOTION

S

10-30

LA CHOZA NAUTICA

3( FRANCHISE)

CENTRO DE LIMA-LOS OLIVOS-

LINCE

BUSINESS PEOPLE AND ECONOMIC CAPACITY HIGH AND

MEDIA

SEAFOOD, GRILL,

BAR

CATERING, BUFFET 25-45

LA MAREA 3 LA VICTORIA

BUSINESS PEOPLE AND ECONOMIC CAPACITY HIGH AND

MEDIA

SEAFOOD

ACCESS FOR

DISABLED, HANDICAPP

ED BATHROOMS

, RESERVATIO

NS, DELIVERY, BAR, WI-FI

40-60

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MR. STEAK 3(CHAIN)SANTIAGO DE SURCO-AVIACION

BUSINESS PEOPLE AND ECONOMIC CAPACITY HIGH AND

MEDIA

GRILL , BAR

PARKING ,RESERVATIONS 30-40

7. SEGMENTATION AND TARGETING

Their clients are usually economically active people occupied with small businesses and medium-sized , as well as financial institutions located near Emporium Gamarra. Because of its location this restaurant projects its target clients from San Borja district , Cercado de Lima , San Luis and San Isidro , with which geographically limited . But not only those sectors of Lima arrive at the restaurant , also come person of La Molina , Miraflores , Santiago de Surco is because the restaurant is located in a commercial area , where many people do business and have small businesses.

According to the lifestyles of Rolando Arellano , one can determine that the market that addresses Tr3s is called " Progressive " , as found in all socioeconomic levels and are usually enterprising businessman and both formal and informal , a factor that is growing economically motivates looking for new opportunities to help them achieve their goals. Another feature with the Progressives is to be practical and modern , which is why Tr3s focuses on this segment , and that through their service and infrastructure provides such features.

The need identified by the restaurant was offering a premium service to Gamarra Entrepreneurs , since it 's conception had to be located in the district of Victoria was no need for a place that offers quality service and food .

Demographic Segmentation : Definitely the target audience is for the restaurant which belongs to socioeconomic T3RS "A " and " B " within lifestyles It caters for both ladies and gentlemen ranging in age from 20 years to 65 years. This target audience has college since most are freelancers or small business entrepreneurs . Although they are mostly Peruvians also is visited by foreign tourists, who do business in the area of Gamarra.

Psychographic Segmentation : are in the segment of entrepreneurs , male and middle-aged women , professional or small business owners that its offices is the commercial Emporio Gamarra or independent persons doing business in the area, since in the area that the restaurant is located is a commercial area.

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Benefit segmentation : This modern segmentation system makes it possible to recognize those customers they will definitely go to the restaurant Tr3s , because what they want is to have some sort of level and / or recognition , and attend the only restaurant in the area 3 forks allows this need is met .

8. POSITIONING

Tr3s is taking increasing participation in the minds of consumers and that our value is well framed in being the only gourmet restaurant located in the emporium Gamarra

- In the product The customer appreciates the difference having lunch at a restaurant located in Gamarra to a high end restaurant (gourmet) and Tr3s.

- Inside the restaurant: The environment is a "factor" which may be decisive for a client. The color, design, style ... that a great part of the site, as they have a great significance.

- Operation (context staff): If it is more likely to return a satisfied customer. Tr3s invests in training its employees to "improve the customer experience."

For everything detailed above so our position is well marked in each of the minds of their customers. That means that in the future our brand and this identified by prospective customers.

9. MARKETING MIX

9.1 Product:

Tr3s is a restaurant offering gourmet catering, serving fusion cuisine, and meeting the highest standards of quality in its inputs as well as a great presentation, the quality of service.Tr3s offers more than 35 dishes of traditional varieties of Peruvian food. Which are named creative and different to others.

Sanguches - The Classics

Accompany with our creams : Huancaína , Tatar house Aji , Aji de Cocona , Chimichurri Traditional Chimichurri yellow pepper , Olive and Ocopa .

o The Crackling Scrumptious crispy bacon and sweet potato skin and sarsita Creole frijo mint and hot pepper .S/.12.00

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o the Sausage Delicious country ham house on ciabatta with a mix of lettuces , pickled yellow pepper and Creole sarsa .S/.12.00

o Burger Faite Well Taipa with lettuce , tomato , cheese, ham, egg and banana manzanito the English cold.S/.12.00

o The Pavazo Bake long hours, bathed in his own sauce with a mix of lettuces, pickled celeriac and sarsa Creole .S/.13.00

o Filling A safety pin from Huacho and Creole fried sweet potato and apple mint to give the final touch.S/.10.00

o the Huachana The true, cooked with scrambled eggs, poached egg and crispy bacon more with chalaquita of sachatomate .S/.12.00

o The Lomazo French toast stuffed with juicy lomo saltado with onions , tomatoes, peppers, egg yellow and crisp.S/.14.00

Sanguches - The Our

Accompany with our creams : Huancaína , Tatar house Aji , Aji de Cocona , Chimichurri Traditional Chimichurri yellow pepper , Olive and Ocopa .

o The Tunche Crispy fried beef jerky , chili eggs, chalaquita Cocona , sachatomate , chili charapita . All willing sin a ciabatta .S/.12.00

o The Cholito Intrepid chactado cuy , ancashina spicy sauce , mix lettuce, pickles and Creole olluco with chincho hot pepper .S/.20.00

o Don Willy Succulent roast beef with all the juice , serrano cheese gratin , glazed carrots, onions and bacon bits accompanying .S/.14.00

o The Northern Roast cooked in dry sauce , mashed beans with caramelized onions and chips loche .S/.14.00

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o Monse Surferito Smelt arrebozado and crispy squid with a base chalaquita huancaina and hot pepper and cilantro.S/.12.00

o Porca Misery Lacquered pork belly chili teriyaki and lemon verbena , sweet potatoes brulee, citrus zest and chili powder to give the touch .S/.13.00

the Accessorieso Tamal Criollo cerdo S/.6.00o Green Tamal pollo S/.4.00o Popes fritas S/.5.00o Camotes fritos S/.5.00o yuccas fritas S/.5.00

To share

o majestic Ceviche A traditional: Fresh catch of the day in style we like with glazed sweet potato, corn and popcorn.S/.25.00

o Ceviche Mix Fresh union: our catch of the day and seafood , add glazed sweet potato , corn, trifles and weed .S/.25.00

o Infierno Spicy Ceviche : catch of the day , prawns, mussels and crab claw magna an intense tiger milk with glazed sweet potato chili and corn.S/.28.00

o The Fisherman Kingfish ceviche with yellow pepper pork with crispy squid rings , glazed sweet potato , and corn to accompany trifles .S/.28.00

o Anticuchada Dance A party at our tables: classic beef heart and anticuchero octopus , vegetables and fruits , roasted corn , roasted potatoes and chimichurris of the house.S/.25.00

o Dr. Octopus Tentacles of octopus, vegetables and cause anticuchera ... All grilled with yellow pepper sauce and peppers morroneados .S/.30.00

o Cakes and Fillings A trio of chili: meat stuffed pepper, yellow pepper stuffed with duck, pork chili teriyaki limos on tubers cake .

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S/.20.00o Causitas Tr3s Quarter

As homemade: chicken , tuna and crabmeat Are Causes ? Potato , cassava and , not least , with lima beans .S/.20.00

o Beach ... Parking Lot Delicious crab because fresh fish ceviche, fish tiradito tartare with chili and seafood corn cookies .S/.30.00

o Perucho piqueo A native feast : stuffed hot pepper over potato cake , heart skewered with roasted corn , green papita tamale filled and dry with Creole sauce .S/.30.00

o Bubba Gump Prawns stuffed with fish, sausage and more jungle : fried the panko on our causitas , lie sauce and vegetable tempura .S/.22.00

o Saudi Cuy Tatu Tacu quinoa , hummus and cayenne pepper crispy cuy mounted bathed with hot sauce flavored with lemon verbena .S/.22.00

o Always Classics Parihuela , as my GrandmotherDelicious concentrate rockfish , shellfish , sea crab and others with red pepper sauce are cooked in a clay pot and subtle aroma of cilantro .S/.30.00

o Sweating the Muelle de San Andrés Tasty rockfish concentrate , vongoles , yellow pepper and many flavors served in a clay pot with its ubiquitous white rice.S/.28.00

o Aristocratic shambar Trujillanos air soup that delights us with ham, skin and breast tip . Beans and mint aromas perfume the day.S/.25.00

o Sancochado 's Gang Broth chest tip all the trimmings cooked with cassava, corn , rice , cabbage , carrot , sweet potato ... among others , with more sauce .S/.25.00

o The Mother Hen Pieces of chicken breast in yellow pepper sauce , fresh cheese, pecans with poached egg , olive jar , yellow potatoes and rice. Solemn .S/.25.00

o Juicy Duck Rice Supersoft northern duck with flavors served in earthenware saucepan and accompanied by a fresh sarsita Creole . With the touch of Tr3s.S/.32.00

o Carnival Jelly

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Crispy Festival : day fishing , mackerel , seafood , diced fried cassava , plantain chips and popcorn northerners ; sarsa fresh Creole and all creams.S/.28.00

o Patricio ceviche Juicy marinated duck cooked with yellow pepper , sour oranges , cilantro , chicha with rice and boiled yucca that they bring .S/.28.00

o Picante de Cuy , this is not lent me money ... Delicious guinea pig with crispy skin , accompanied by spicy potatoes and white rice. Creole Sarsita mint ... missing no more .S/.35.00

o Kid Dry Milk Kid lamb cooked long hours northern style: chicha , loche and more , accompanied as it should with cassava , beans , rice and Creole sarsita . * With tacu tacu of beans .S/.30.00

o Lomo ( A) Skipped : neighborhood had not , well ...One of flag. Sirloin , onion , tomato , cilantro , Chinese onion , stir-fry with fries , white rice and egg English.S/.30.00

o Thickening , Monday , Tuesday, Wednesday ...Pepián chiclayano corn with cilantro , softest breast tip , tender yucca , rice with trifles and some diced fresh ceviche .S/.28.00

o Ola Brava Delicious rice with abundant seafood, morroneados peppers , peas, corn , cilantro and criollita more ... took everything .S/.25.00

o Cunning Pava pepián Turkey with all its juices accompanied pepián broken rice boiled cassava , fresh Creole, poached egg and olive more .S/.25.00

o The General For those who like to eat well served. A tasty pallares tacu tacu mounted with a lomazo jumped , the English egg and banana apple tree .S/.32.00

The Por Here

o Truxillo Reloaded Shambar Tacu chest mounted tip , smoked ham and hide in their own juices with piquillo pepper Creole and mint .S/.28.00

o Babe in Gamarra Chifero Noodle stir well taipa . Tasty lacquered pork belly with crispy skin teriyaki with vegetables of chifa more .

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S/.28.00

o The Piernona Quill huatia softest lamb over cake tubers : potato, celeriac , nasturtiums and peppers accompanied by fresh salad of field.S/.30.00

o Cajacay Creamy Quinoa with cheese, Cushuro and more with a wrapped sirloin crusted with peppers bathed in subtle Porcón fungi .S/.30.00

o The Peque Peque Concentrated dry soup vongoles and mussels with crusty grilled fish powder sausage jungle , trimmings and white rice.S/.28.00

o The Armored (400 Gr) Catch of the day with chips fried whole garlic and a sauce with these same vongoles with yucca fries , white rice and Creole forever. ( Chita , S/.40 )S/.32.00

o Dr. Velez Risotto with butternut squash , beans , peas, and more ... Above: fish and shrimp , suck sauce , quail egg yolks and pickles.S/.30.00

o Drier than Ica Desert Creamy and gold tacu tatu of dry beans with cooked roast trimmings accompanied by long hours and Creole glazed avocado and piquillo .S/.28.00

o Poseidon, The Castaway Handmade spaghetti sauce into a concentrated vongoles , concasee tomato , basil , octopus , shrimp and mackerel tails crunch .S/.30.00

o Chifa Chan - Chín Chaufa teriyaki lacquered pork , cured meat and sausage powder jungle with toasted sesame , sweet pepper and sweet plantains . All a boom !S/.28.00Our prices are in Nuevos Soles ( S / . )

Sodas:

- Aguaymanto S/. 8.00 - Camu-Camu S/. 9.00- Hierbaluisa S/. 10.00 - Toronja S/. 9.00

Bears: (CRISTAL, PILSEN O BRAHMA) S/. 10.00

Craft Bears: Amarilis, Cumbres, Sierra Andina, Bardarian - S/. 30.00

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Craft Bears

9.2 Distribution

The distribution point tr3s is simply the place where offer our varied dishes in the Grand Emporium Gamarra, that are we distribute as follows: Our catering service, offering our service to business events place in big companies, conferences, wedding parties, fifteen years party, promotion party or other occasions.Another distribution would come be our service we provide through the online stores (Hello Food, LimaDeliveryinfo.pe, etc.), which is an indirect channel for Tr3s at offering promotions as a set in the morning or in the evening hours , for example, offers or promotions breakfast lunch for 2 or 4 people, etc.

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9.3 Promotion

Tr3s not distribute flyers; do not appear on panels, etc. It has a very extensive advertising media. It is recognized as attached members for participating two years consecutive Mistura and so make themselves known in the gastronomic field , by many people. They have been exhibitors Peru to the World in New York in U.S., while we have been on different stories about Peruvian gastronomy in different TV channels as DIA D, PUNTO FINAL, or radio interviews one of the founders of Tr3s is Andres Orellana, having received the Young Entrepreneur of the Year Award 2013 awarded by the Network of Young Entrepreneurs of Peru., etc. .They are made in the Facebook page, promotions like happy hours, wine, gourmet dishes (such as kebab party, the daily ocean, etc.)

In promotion mix: A public relations is considered as our more indirect promotion, and that having a close relationship with great characters of the food, such as Gaston Acurio. This character is influential within the category where we are makes us expand our network of contacts in the world of gastronomy. This is important for the promotion mix and especially for the case of the gourmet restaurant.

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EVENTS:

PROMOTE CAMPAIGN AGAINST UNDERNUTRITION REPORTING ABOUT BEING HEALTHY FOOD FOR THE BODY. AND THERE IS A BETTER WAY TO COME TO ENJOY YOUR TR3S BEST DISHES.

9.4 Price

The prices of dishes vary by an average of 12 soles to 35 soles on what is accessible restaurant. These prices are designed to cover costs and generate profits, taking into account the location and the work that used to prepare the dishes and the quality of inputs.

TRADITIONAL DISHES TOP RATED

o Dr. Velez : S/. 30.00

o The Piernona : S/. 30.00

O The Peque Peque S/. 28.00

o The Armored (400 Gr) S/. 32.00

Sodas:- Aguaymanto S/. 8.00- Camu-Camu S/. 9.00- Hierbaluisa S/. 10.00

- Toronja S/. 9.00

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9.5 Physical Evidence

The personages

The idea of the characters in suits, with heads of chicken, beef and fish-left of the client. This is worked under the concept of the merger, the business man and finally the food itself, the raw material of the restaurant. Playing around with the idea of "you are what you eat" and giving it a more playful each character (riding skate, dj or jumping). This completes the idea of an exclusive restaurant with a varied menu.

Part of the design concept of Tr3sGeneric card. Part of the three personages. To finish up the idea of an air playful name and the brand. Technique to define the characters: Photomontage hand, xerography *, and finally vectorization.

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Placemats and coasters. Once with these three characters, there were three individual scenes and a scene with the 3 characters to have 4 different individual types.

The MenúDesigning the restaurant menu was not as simple as stationary applications. It was necessary to keep certain minimalist yet reflect the graphic of the characters, fully saturated color and overloaded with elements. To achieve desired visual maintain that balance was the key typography.The menu was intended to occur in hardcover, large format indoor and changeable according to the variety of dishes from each station.

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9.6 Processes

Tr3s offers a very effective way to process for the service, it is important to properly take process. The customer to enter Tr3s, I feel this in a friendly atmosphere, you feel identified with place for the colors in the walls or pictures of the place. It is given a warm welcome, and is located in the table that you want the client, then delivers the letter of the dishes Tr3s, the time delay of 13 minutes, and then takes the order provides and expects the requested the food required by the customer approximately 15 to 20 minutes is shipped. After the client has finished lunch and enjoy the delicious lunch, I request the account (approximate time 35 minutes), the waiter asks the account box and gives diners the same, the delay time is 5 minutes later the waiter returns or receives the returned tip by the customer and then dismisses (5 minutes).

Tr3s at the same time has the reservation service by phone and the time it takes to load is about 3 to 5 minutes, taking the data of the person who made the booking on weekends used and serving more people. Tr3s has no service delivery, but if you can buy to carry.

MEDICION DEL TIEMPO DE SERVICIO : MINUTOSllegada del cliente ,saludo y ubicación 13entrega de la carta y toma de orden,despacho de la comida 15cliente almuerza y solicitud de la cuenta 35mesero solicita cuenta y la entrega al comensal 8cliente paga y mesero lo entrega a caja 5mesero devuelve vuelto y lo despide 5

1091

mesero monta la mesa para atender a un nuevo comensal

TIEMPO TOTAL

9.7 People

The Staff of Tr3s has a staff first , who have been recruited with the best skills , interpersonal skills, knowledge of the service in order to deliver excellent service quality.With respect to training, each Tr3s employees have received accreditation from established practices and standards that have occurred inside the restaurant, and also training seminars were held with chef 's from abroad.

The customer in addition to review about the service Tr3s offers, also looking for information on a site and another on the restaurant, many new customers are people who come on the recommendation of others, either the service or the added value we provide for example: when I went to Tr3s

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with a group of friends and hope you get the order he had made, came a young man and brought a ticket to taste, it was an incredible invitation taste some mussels rich and rich mountain popcorn, and end of our lunch, brought about piononos majarblanco rich with courtesy, the public really be satisfied with the care provided in Tr3s by employees.

10. SOCIAL RESPONSABILITY

This part is very important for any company, quite apart from being in business ethics, serves to position myself in some way in the minds of consumers, therefore, TR3S has implemented a strategy that uses 4 different dishes from the menu, can be taken and marked in the chart with a red square in the area of de Sanguches - Los Clásicos, Sanguches - Los Nuestros, Para compartir, Clásicos de Siempre, Los de Por Aquí. This strategy benefits various organizations that support children orphaned, glasses of milk, abandon elderly, and different types of charity. these selected dishes change every three months.this works when a guest asks this dish that is inside a red box, and the whole dish will cost this season's chosen organization.

11. CONCLUSIONS

According to the investigation we realize that TR3S is a restaurant that promises a good future because of the success it has in the dishes offered and the service that provides to its customers, we know that if a customer goes to the restaurant he or she will probably recommended and return. It has succeeded in events such as Mistura which is becoming increasingly popular restaurant and see that also make news reports in promoting business success they have had in forming the business partners. One of the services that are also offered by this restaurant is the catering business in some national events.Tr3s, detect the need for small and medium businesses to have a gourmet restaurant with Peruvian cuisine with a menu oriented merger of the three regions of our country taking advantage of the country's gastronomic boom as well as consumer trends in recent years.Taking over 2 years to provide good services to their guests, while offering some additional services such as: Offering corporate events for business people Gamarra commercial emporium. Receiving cultural and gastronomic events on special dates, etc.

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12. RECOMMENDATIONS

Have a better signaling outside the restaurant, actually the restaurant only has a small sign with the name outside. This creates a difficulty for the customers to identify with facility the restaurant.

The restaurant it is located in the second floor of a gallery and it doesn’t have access for disable people so it would be recommendable to create access for them

“Tr3s” has parking space but it is 2 blocks away from the restaurant which generate a little bit of inconvenience for the customers, so it will be recommendable for them to find an space that is near the restaurant so the customers don’t have to walk that far.

Implement a dessert menu, actually they don’t have one and when you ask for it the waiter tells you the variety they have.

Implement a Micross system to reduce the waiting time of customers, Implement improved logistics management because they shop every

day and have no safety stock. Apply CRM to increase positioning.

BIBLIOGRAPHY

http://www.serperuano.com/2013/07/tr3s-el-restaurante-gourmet-en-gamarra-cumple-dos-anos/

http://elcomercio.pe/gastronomia/1001297/noticia-tr3s-restaurante-gourmet-centro-gamarra

http://arrozconconcolon.blogspot.com/2011/08/gamarra-gourmet.html

http://www.tr3s.pe/

https://www.facebook.com/TR3Scocinaperuana/info

http://www.renzogonzalez.com/?p=1720

ANEXOS

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