Matt Mahoney, Olivia Vitali , Amanda Esposito, Zachary Evans, Christopher Tamanini

1. Matt Mahoney, Olivia Vitali, Amanda Esposito, Zachary Evans, Christopher Tamanini

2. Mission Statement • Main Line Munchie’s  seeks to provide a quick, easily accessible, and affordable food service to the Main Line’s population of college-aged individuals.

3. Environmental Scanning • Food Trucks are “Trending” • Rutgers, Drexel, Penn…why not Main Line? • 100 colleges have university-run food trucks • Lifestyle of College Students • Low-price, quick, affordable options • Late night crowd • Main Competitors • Campus Corner • Winger’s / Nova Grill • On-Campus Dining

4. Core Functions • Core Competencies • Location and Accessibility • Speed • Low Cost • Core Processes • Service Logistics and Delivery • Market Research and Analysis

5. Market Analysis • College students and Main Line Residents ages 18-25 • Mobile Solution along Lancaster Ave • 4 Colleges/Universities • Bryn Mawr College • Haverford College • Rosemont College • Villanova University • Average Tuition: $53,000 • Local Average Income: $144,500

6. Operations Strategy • Most similar to a service process • Customization • Consistent quality • Customer driven • High customer involvement • Hoagie contest • Flexible but routine processes • Flexible workforce

7. Quality Strategy • Focus on: • Convenience • Speed • Price • Customer satisfaction primary goal • Defined guidelines in place

8. Quality Control Inputs Outputs

9. Our Suppliers • Honor Foods – Philadelphia, PA • 275 brand name suppliers of frozen/dairy products; McCain, Hormel, Perdue, etc. • Ranked #1 amongst customers in area • Penn Jersey Paper Company – Philadelphia, PA • Paper products and commercial grade equipment • Diverse product line • Proximity to location

10. Supply Chain Inventory Management • Periodic Review System • Most efficient in terms of stock • Large quantity order discounts • Ex:

11. Demand Management • Customer demand • Seasonal (open for 32 weeks a year) • Highest demand: Thursday-Saturday • Lowest demand: Sunday-Tuesday • 1683 customers to break even • Range: 50 customers (Mon)- 450 customers (Fri-Sat) • Average product profit: $2.57 • 2,188 products a week, 312 products a day • Each customer will buy 1.3 products

12. Weekly Demand

13. Managing Queues • We plan to manage any potential queues, or lines, that form by having some product ready to meet demand • Maintain fast service • Menu items can be customized to individual taste • We also plan to have efficient staff

14. Pricing – Consumer Trends • One out of every four nights out, students choose to buy late night food • 36.71% are only willing to walk 0-5 minutes to get food • 88.61% are only willing to walk 0-10 minutes to get food • 49.37% of customers do not want to wait longer than 10 minutes for their food

15. Pricing – Our Strategy • We bring fast, cheap food to you! Menu Item Price Cost Profit Level 1 Hoagie (1/2 lb) $5.50 $2.34 $3.16 Level 2 Hoagie(3/4 lb) $6.50 $3.51 $2.99 Level 3 Hoagie (1 lb) $7.50 $4.68 $2.82 Sides $3.50 $1.17 $2.33 Egg and Cheese $3.50 $1.24 $2.26 Bacon, Egg and Cheese $4.50 $1.89 $2.61 Drinks/Sodas $2.00 $0.21 $1.79