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Beyond the Chicken Wing : A Real Buffalo Dining Experience

Beyond the Chicken Wing : A Real Buffalo Dining Experience . Objective. exploration of local food culture beyond the typical stereotype of “the Chicken Wing. ” We will transport tourist to local non-traditional buffalo restaurants and offering them tastings. . Business Model.

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Beyond the Chicken Wing : A Real Buffalo Dining Experience

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  1. Beyond the Chicken Wing:A Real Buffalo Dining Experience

  2. Objective • exploration of local food culture beyond the typical stereotype of “the Chicken Wing.” • We will transport tourist to local non-traditional buffalo restaurants and offering them tastings.

  3. Business Model • Our service will have a reciprocal agreement with different restaurants in the greater buffalo area. • The restaurants featured will offertastings at a discounted rate in exchange for: • the business of our clients (i.e. our tourists). • Free promotional awareness (PR) • Credibility as one of the top restaurants in Buffalo

  4. Platform • Our platform is based around restaurantparticipation and tourcredibility. • Credibility in that our selections are legitimate and of quality. • The Restaurants willingness to participation for: • Free promotion (PR) • increase in the volume of traffic to their establishments during the tour and after

  5. Incentives • Restaurant Incentive: Restaurants should receive an influx in business and PR for their establishment. • Tour incentive: Our incentive is to heighten and promote local cuisine while making a profit. • Tourist incentive: To experience a broad expanse of buffalo’s refined cuisine.

  6. Target Audience • Middle to upper class citizens • Age: 20s and up • disposable income • People who are more conscious about what they eat, taste wise • This will generally be a mix between locals as well as non-locals who are willing to pay the initial reservation for fee.

  7. Tone • The tone will be based on a casual experience. • the causal dress code will make the customers feel comfortable. • This will reflect Buffalo’s tendency towards casual dining attire.

  8. Markers • Plaques: • Plagues will be awarded to participating restaurants and placed in the foyer of restaurant, stating thatthey arepart of the tour. • This is an honorary award of outstanding cuisine distinguishing them above the rest. •  Also, a complimentary brochure with restaurant listing, tour route and a description of the notable restaurants featured will be handed out during the tour as a keepsake souvenir.

  9. Challenging Mainstream Tourism • Our tour challenges the philosophy and semiotic structure of common tourist attractions. • Rather than taking tourist to local establishments that serve local cliché cuisine, our tour will take them to the “unmarked” markers within the dining culture of the city ofBuffalo.

  10. Promotional Strategy • We would apply our services to websites such as Groupon and Living Social to disperse our tour on a broader scale. • In addition we would circulate promotional deals in: • entertainment books • Local Newspapers • Radio Broadcasts • Billboards • Dining Magazines (buffalo spree, buffalo dining, etc.) • Initially this would be a guerrilla marketing strategy but once we are situated, we will establish a PR budget and a promotional system (deals on weekdays when business maybe waning). • We would also create a website and link it to social media (twitter, facebook, etc.).

  11. Transportation • Our tourists (clients) will be broken down in to small sizes groups • This will allow for a more intimate environment and will be less intrusive to the restaurant environment. • We will use small commercial quality vehicles for transportation (revamped short buses or vans, etc.).

  12. Participating Restaurants • Tempo • Oliver’s • Seabar • Kunis • Siena • Torches • Bacchus • Rue Franklin • Hutch’s • Left Bank • Trattoria Aroma • San Marco • Ristorante Lombardo

  13. Outcomes • An increase in participating restaurant sales from reoccurring visits by our tourist post tour. • Now that they have gotten a flavor for the cuisine, they maybe more incline to revisit the locations on our tour (this will most likely be locals but could also pertain to revisiting tourists such as businessmen or relocated Buffalonians). • Social Impact: Our tour will boast the awareness of buffalo’s more sophisticated food culture to the locals as well as tourists alike. • Economically Impact: it will boost sales at the particular restaurants we have on our tour. • Physically Impact: little to no physical impact, besides advertisements and an accreditation plaque placed in the participating restaurants. If tour is successful, we plan on having a festival highlighting our participating restaurants during the summer months.

  14. Potential Logo

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