Sample Marketing Plan
MARKETING PLAN
IN PARTIAL FULFILLMENT ON THE COURSE OF MARKETING 201
“ANASTACIA PENSIONNE AND CATERING SERVICES”
GROUP 11
MARCH 14, 2013
PRESENTED BY:
KIRK E. DURAN
NUELMIE JOHN T. CANTILAN
KARLA ALEXA DUMPIT
KARL ANGELO DUMPIT
RENO GREGORIE JALALON
PRESENTED TO:
MRS. BEMIA SNOOKY ALCANO - BEBOSO
I. INTRODUCTION Anastacia Pension and Restaurant is on its third year of operation as of March 6, 2013. Anastacia as a restaurant has been known to the market as low selling and good quality food and catering services. It was first opened as a restaurant on year 1995 where it was managed by Clarence and Juvy Ebarle. Few years later the management was transferred to another person because of greener pasture. They were Mr. and Mrs. Philip Gerenia. Anastacia’s services grew from restaurant to a bar and restaurant and have gained new customers. However, customers who had preferred a non-bar venue and who have discrepancy with the managers were lost. Because of this, the business experienced massive loss and bad marketing could no longer cope up with the overhead expenses. Due to this event, the present managers had to surrender the business. At present Anastacia as a business is now owned by Kirk E. Duran. Renovations were made to cater an extended amount of customers both in meals and in lodging. Aside from these, Anastacia as a drinking bar has been driven off from the description and has been made non-alcohol institution. Marketing is now critical to its continued success and future profitability. The establishment offers an extensive menu of food. The basic market is to offer groups of people and takeout customers fresh, creative, delicious, and attractive meals and desserts.
Mission:
Anastacia Pensionne and Restaurant seeks to provide the customer with exceptional service and
IN PARTIAL FULFILLMENT ON THE COURSE OF MARKETING 201
“ANASTACIA PENSIONNE AND CATERING SERVICES”
GROUP 11
MARCH 14, 2013
PRESENTED BY:
KIRK E. DURAN
NUELMIE JOHN T. CANTILAN
KARLA ALEXA DUMPIT
KARL ANGELO DUMPIT
RENO GREGORIE JALALON
PRESENTED TO:
MRS. BEMIA SNOOKY ALCANO - BEBOSO
I. INTRODUCTION Anastacia Pension and Restaurant is on its third year of operation as of March 6, 2013. Anastacia as a restaurant has been known to the market as low selling and good quality food and catering services. It was first opened as a restaurant on year 1995 where it was managed by Clarence and Juvy Ebarle. Few years later the management was transferred to another person because of greener pasture. They were Mr. and Mrs. Philip Gerenia. Anastacia’s services grew from restaurant to a bar and restaurant and have gained new customers. However, customers who had preferred a non-bar venue and who have discrepancy with the managers were lost. Because of this, the business experienced massive loss and bad marketing could no longer cope up with the overhead expenses. Due to this event, the present managers had to surrender the business. At present Anastacia as a business is now owned by Kirk E. Duran. Renovations were made to cater an extended amount of customers both in meals and in lodging. Aside from these, Anastacia as a drinking bar has been driven off from the description and has been made non-alcohol institution. Marketing is now critical to its continued success and future profitability. The establishment offers an extensive menu of food. The basic market is to offer groups of people and takeout customers fresh, creative, delicious, and attractive meals and desserts.
Mission:
Anastacia Pensionne and Restaurant seeks to provide the customer with exceptional service and