Reference no: EM131458633

Read the rest article, write In a paragraph, discuss your (marketing mix tactics) approach to pricing and incentives. Be as specific as possible.

One page double space. No reference. No outside resource.

As a team, we have come up with two primary marketing goals for our sustainability opportunity called Waste to Want. Our first primary goal is to decrease individual restaurant waste by year three. This would require us to recruit six monetary donors within the first six months of starting the venture.

While finding the monetary donors we would also need to start searching for restaurant donors as well who would provide the leftover food to us so that we can then create meals out of it. We would need to acquire twelve restaurant donors within our first year of operation.

After getting the business up and running, we plan to collect 1,500 pounds of food from these restaurants every week. This amount was chosen because after doing some research, we discovered that the average person consumes about one pound of food per meal. This amount of food collected weekly will help to reduce food waste.

The second primary goal of Waste to Want is to provide 1,000 meals per week to low income areas. With this goal we would need to start out by selecting places to serve our food that can hold 200-250 people at a time such as school cafeterias or churches. We would then need to donate to ten of these locations within our first year of operation.

After getting everything up and running we would then hopefully be able to supply these locations with food three days a week (Monday, Wednesday, and Saturday). This will allow us to have time to collect and deliver the meals to these specific locations each week in a timely manner.

The target market we have selected for Waste to Want is mainly lower income areas and homeless shelters; those who are not fortunate enough to purchase their own meals. This will be perfect for our specific target market because we are aiming to provide fulfilling, healthy meals to those who need them and cannot provide for themselves. We are aiming to collaborate with restaurants in local areas that were going to throw away food that was cooked but never ate and provide that to our customers.

As far as competitors go, we really do not have any competitors because we are a non-profit organization. If we did not accept donations and we aimed to be a for-profit organization then we would in a sense have competitors.

The term competitors is still lightly used in this type of organization because of the type of work that we do is something that is doing good for others so there is not a need to call it competitors.

So all in all for our target we are aiming for areas with a lower income that cannot afford meals or homeless shelters to provide to even more of those who need the help.
Waste to Want's value proposition is, "Picking Up You and Your Food".

This statement puts the customer first and foremost which is a key component to grabbing consumer's attention. The phrase, "picking up" is used in two ways in this statement. The first being a moral pick me up to the consumer, we want to make the customer feel better by providing them with a quality meal. The second meaning is a nod to the actual action of the service which is collecting, or picking up, leftover food from restaurants.

Our target customers are low-income households, whether it be one or multiple people, located in food insecure areas. These areas will have the most people in need of the service we are offering because they do not have either the access or the resources (i.e. money, transportation) to obtain a quality meal.

The frame of reference for our service is the food bank concept. Most food banks provide food but people have to come to them. Our service "picks up" and delivers which adds new value to customers.

We believe our concept of "picking up" will add value not found anywhere else in order to draw more customers in and to differentiate ourselves. This is why our value proposition of, "Picking Up You and Your Food" is the best way to represent our sustainable opportunity by highlighting what we do while highlighting that the service is all about the customer.