Professional Documents
Culture Documents
Yummy!
AGENDA
1. EXECUTIVE SUMMARY
2. ABOUT THE COMPANY
3. OBJECTIVES
4. PRODUCTS
5. MANAGEMENT TEAM
6. MARKET AND COMPETITION
7. MARKETING AND SALES
8. IMPLEMENTATION PLAN
9. INFRASTRUCTURE
10. FINANCIAL SOURCES
11.OPPORTUNITIES
TANGO'S
EXECUTIVE SUMMARY
TANGO'S
TANGO'S
OBJECTIVES
TANGO'S
FOOD VARIETIES:
We target all age group of customers.
Our culture is to satisfy each and every
customers with our all variants in food.
Specially
Japan : Sushi, Bento
United States : Pizza
Middle East Asia : Kebab
United Kingdom : Fish and Chips
Indian food(northern style & southern
style)
Nepal : daal, bhaat
Taiwan : Beef noodle soup
Italy : Pasta
Thailand : Tom yum goong
TANGO'S
MANAGEMENT TEAM:
We employ over 1oo employees
CEO-Ms. Elizabeth Marcus
Chief Marketing Officer-Mr. Sahas
Chief Finance Officer-Mrs. Kala
HRD Officer-Mr. Aniket Marcus
TANGO'S
TANGO'S
TANGO'S
MARKETING
We have Adopted marketing strategies and The
market analysis table shows that within a three mile
circle98% are families. This is our customer base
which we cater to.
We follow penetration marketing strategy to chase
for market leadership. Our company provides
coupons for customers those who reach to 1000
rupees on bill. This coupon has a unique feature of
availing 30% off on overall bill on next visit to our
restaurant. This our promotion strategy.
TANGOS provide
IMPLEMENTATION
TANGO'S
INFRASTRUCTURE WE PROVIDE
COMMON HALL
PARTY HALL
BUSINESS MEETING
ROOM
TANGO'S
FINANCIAL SOURCES
TANGO'S
OPPORTUNITIES
TANGO'S
Sales Programs
We will encourage our employees to grow our
customer base and provide incentives and regular
bonuses to employees for referrals and repeat
customers.
It is also anticipated that as we grow our catering
business, along with our lunch business group, we
will hire a sales director to facilitate this portion of
the business.
Consumer demand for meals and snacks prepared
at restaurants is expected to rise due to increasing
population and restaurants like us will feel the need
to improve the health perceptions of our foods. We