I. II. III.

IV. V.

VI. VII.

POTLUCK KITCHEN Company Background Business Environment (Customer Behavior and Lifestyle in Bandung, especially college students, musicians, executive officers) POTLUCK KITCHEN Marketing Mix 3.1. Segmenting, Targeting, Positioning 3.2. 7Ps a. Product b. Price c. Place d. Promotion e. People f. Physical Evidence g. Process (kitchen, barista, floor) POTLUCK KITCHEN The Flower of Service (Supplementary Service) Coffee Bar Industry Competition in Bandung (including beberapa coffee bar/resto, cafe substitusinya) + POTLUCK KITCHEN SWOT Analysis What really makes people always come back to Potluck? POTLUCK KITCHEN Dealing With Competition The Synergy Between POTLUCK KITCHEN and Communities (music, culinary, educational institution, corporate; including pembinaan entrepreneurship) POTLUCK KITCHEN The Road Ahead (improvement, perbaikan dan action yg mereka rancang tahun ini): ceritakan keluhan-keluhan pelanggan (seputar fasilitas) perbaikan fasilitas apa aja (+kendalanya) colokan, AC, perbaikan dannambah kursi, ada TV, kendala di rumah yg udah tua, investment cost gede Perpustakaan di aktifkan kembali Bukanya dari brekafast jam 8 jelasin ttg Potluck Inspiration

VIII. POTLUCK KITCHEN Business Strategies Focus Differentiation Brand Extention (potluck express) Alliances IX. Recommendation Bedah buku, populerkan lagi wishing well, potensi tempat ngerjain tugas enak + makanan juga enak, customer loyalty (Costumer recognition + Communication A sense of belonging Potluck as memorable place)

Rancil I, III, VIII Deru II Echa IV, VI, IX

Joddy V, VII