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S&S Slice: Boston's Pie Food Truck Phenomenon

Join Rory, Osnat, and Lauren as they redefine pie with savory and sweet slices. Learn about their entrepreneurial journey and innovative marketing strategies to cater to Bostonians. Explore their menu, locations, pricing, and promotions. Dive into a SWOT analysis and their detailed labor budget. Be part of the S&S Slice experience!

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S&S Slice: Boston's Pie Food Truck Phenomenon

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Presentation Transcript

  1. Sweet & Savory Slices Rory, Osnat, Lauren Pie…not just dessert anymore!

  2. Agenda • Introduction • Goals of Organization • Marketing Plan • Layout design • Labor Budget • Questions • Conclusion

  3. Introduction

  4. Introduction • Who are we? • Food truck specializing in all things pie • Why? • Simple, delicious, & suddenly convenient for Bostonians!

  5. Introduction: S & S Slice • Food trucks have rapidly multiplied on Boston streets • Gourmet restaurant on wheels • National Restaurant Association survey: 59% would likely visit food truck if their favorite restaurant offered this option • “S&S Slice” founded by young team passionate about entrepreneurship, yet aware of a slow economy. • Financially feasible

  6. Intro: Food Truck Rationale • Popular trend • Financially viable: 8.4% growth • Entrepreneurial • Low food prices

  7. Intro: Type of Organization • Decentralized • Retail Sales • Counter service • Take out • Home meal replacement • Catering service • Basket meal catering

  8. Goals of Organization

  9. Goals of Organization • To provide quick and convenient services to our customers • Location, equipment • Keep food costs at 35% • Menu, product-cost analysis • To create a sustainable business that is appealing year-round • Local products, seasonality, marketing

  10. The 4 P’s

  11. Product • Slices of pie, both savory and sweet • High quality with fresh ingredients • Homemade-style • Conveniently served • baskets for a family meal • snack/meal slice • catered events.

  12. Place • 3 busy downtown locations in Boston area • Dewey Square • Harvard Square • Boston Public Gardens • Targeting • local & international tourists to Boston • local residents & office employees. • Daily updates by smart-phone app “Truckily” to exact street locations

  13. Price • Low cost of product is due to low overhead • Additional discounts will available by • Coupons via email and text • Specials • Social media

  14. Promotion • The marketing strategy: • attract new customers • increase sales to current customers • deepen relationships with customers • Daily menu & specials updated daily • The cashier will inform products • During less busy times, sample distribution • Portion of proceeds donated to charity.

  15. SWOT Analysis

  16. Strengths • Accessible & convenient locations • highly populated areas • Provides satisfying meal or snack • short period of time • New trend attracting much consumer interest • Fresh item provided daily from many locally produced products • Relationships with local farms & charity organizations will be cultivated

  17. Weaknesses • Limited menu to pies only • Not necessarily low calorie • Does not cater to special diets & food allergies • Food trucks are difficult to patronize in extreme weather situations • customers may prefer an indoor facility.

  18. Opportunities • High mobility potential • Easy to change marketing location • Can follow large crowds during special events • Advertises easily • Customers enjoy ‘following’ businesses&trends, using social media

  19. Threats • Highly competitive fast-food market • growing trend of food trucks. • Menu can could get ‘stale’ quickly • tastes and trends change quickly. • Harsh weather conditions

  20. Marketing Plan

  21. Marketing Tools Public opinion poll Survey

  22. Some of the questions… • On a scale of 1-5, how interested would you be in a pie truck? • (1 not at all; 5= very)

  23. Some of the questions… • Do you feel that there is an adequate amount of food choices at the Boston Common?

  24. Some of the questions… • What time during the day do you think that you would patronize the food truck?

  25. Some of the questions… • Do you think that there is room for another food truck?

  26. FoodTruckOpinion

  27. Survey • Short for customer to answer • Help to evaluate if extra truck will be successful • Evaluate continuously the target population • To evaluate the quality of service and product

  28. S&S Slices Website www.sandsslices.com

  29. Layout Design

  30. Layout The Commissary and Truck Floor Plan

  31. Labor Budget

  32. Budget Preparation

  33. Budget Details • Time and a half on holidays • Uniform provided by company • Health benefits not covered for everyone because company small

  34. Budget Details: Full-Time • 15 paid sick days per year • 2 days allowed without a doctor’s note • 1 paid vacation week • Health insurance for owners & head baker • 30% of salary of owners/head baker paid towards benefits

  35. Budget Details: Part-Time • Free meal per shift • Employee discount 20% for purchasing pies • 2 unpaid sick days, no doctor’s note required

  36. Questions & Comments

  37. Conclusion

  38. References

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