Model of Marketing plan for sustainable food at college. Assume that the college is located in a culturally rich and vibrant area with a rich gastronomical tradition.
Target groups - Your target groups are college students from different backgrounds, nationalities and cultures. They all are fun loving, trying to experiment new food that is tasty, healthy and not so expensive. They have no practical restrictions except few religious on cultural reservations about food. They may also like to have their food greener, environmentally friendly and sustainable to cast minimum adverse effect on environment.
Product - The portfolio should comprise of items which have strong local influence, sourced through sustainable practices, affordable to all, healthy, nutritious and tasty. There should be ample varieties to suit multiple tastes and food habits.
Price - The pricing should be sustainable and keeping in mind the limited resources a student has access to.
Promotion - The target audience is well defined, which can be contacted easily. The means of communication should be trendy and capable of influencing the youngsters. It could be graffiti designs, mailers, videos played in common areas through college multimedia and promotional leaflets highlighting the unique proposition of the venture and live perfromances offering "touch and try" sessions for all, sampling all culinary delights.
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