|
The Aji restaurant’s business canvas identifies customer segments, customer relationship, channels, value proposition, key activities, key resources, key partners, cost structure, revenue streams of company. In the figure 4.10.
Figure 4.10 “Aji” Business Model Canvas by author, based on (A. Osterwalder & Y. Pigneur, Business Model Generation).
|
The restaurant serves more customer segments, for example local people, tourists. As we already classify by age: under 17, 18-40, 41 or. The big demand from the 2nd group is 18-40 age customers. (based on observation). This group include students, workers, office workers, top managers of companies, families, tourists so on in other words the people who has no time to cook at home which means busy life style owners.
The value propositions. We already mentioned in this block we show company’s offerings, solutions for customer problems. The Aji restaurant provides one smaller hall for smokers, and one big hall for families and friends or for business meetings and one trace. Besides good, calm atmosphere and interesting decoration and design of halls. The important thing the customers can enjoy variety of foods and taste. Author is planning to change menu content every 6 moth. Because it is known in personal practices that for the new food first- second months just introducing, third and fourth moths, customer gets enjoy from the food, fifth and sixth moth the taste bored them. It is the way not lost customers. Also, the restaurant offers free delivery if order is higher amount of price (identify the amount later). According to results of analyzing the restaurant offers not only sushi rolls, either desserts, pizzas so on.
The channels connect the business to the customer. The first possible channel is customer. Because, the customer comes to eat or interest to decoration, a new restaurant. Then if the customer gets good impression about restaurant, he or she will tell, or suggest, advice to visit the family members or friends, colleagues. While the survey author get that more people or very busy customers goes to the restaurant with advices of known person (friends, family member, colleagues, relatives so on).
The secondly channel is social media. The most uses social medias are Telegram, Instagram, Facebook, WhatsApp so on. They deliver information about the restaurant, new menu, offering discounts so on. If we talk about delivery, so it could be motorbike, bikes, cars so on. Delivery more important thing, because summer is very hot and winter so cold in Uzbekistan. So even very delicious food cannot make the customer go out to eat.
The Aji restaurant planning to use communities and co-creation customer relationships.
The communities placed on social media (restaurant’s group). In the groups, customers can tell their suggestion or their reactions for restaurant activities. It helps to administration to develop or doing changes, creating new meals so on. In shortly this relationship works for marketing analysis for the future of company.
The second relationship is co-creation. As we say good service, good atmosphere and delicious food are affects customer making decision process about the business. If the process results positive, then he/she may recommend other people to go to the restaurant.
The revenue streams. The Aji restaurant’s stream is that customer pay for ordered food or beverages. Besides they can order to write words or their name with cacao, chocolate other sauce on their drinks or desserts. It requires extra money.
Additionally, they can reserve the hall for celebrate some parties (wedding, business banquet so on.).
The customers can pay by credit card or cash.
The key resources are intellectual property of company, recipes, building, equipment, machinery, loan, investors, employee so on.
The key activities. The kitchen key activities are starting from the receiving the raw materials, which means checking the quality of product, every product exist ordered one day before so on. After receiving process need to assort products by types and placed in storage. The next step to cut and clean vegetable, pre-prepare other products, it helps serve faster. Then the customer orders the food and starting cooking process. Then delivery process starts. The waitress brings the food to customer.
The key partners are raw material supplier such as a rice, flour, beverage vegetable, specific ingredients etcetera. While starting partnership need to consider about quality of products, prices, location. Next possible partner is the call center which records order from customers. Social media.
The cost structure includes operating cost, marketing cost and others.
Do'stlaringiz bilan baham: |
