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COURSE
1. Introduction
2. Market Categories
SETTING UP
3. Introduction
4. Basics
5. Market Research
6. Are You Ready?
7. Legal
OPERATING
8. Basics
9. Day-to-Day
MARKETING
10. Competition
11. Listing on meetmychef.com

10. MARKETING - Competition

Competition 1 - Point(s) of difference

Sell yourself on what makes you different and unique amongst your competitors – if you’re the only one that provides something someone wants – you get the deal.

Have a look at what your competitors are doing and the sort of services they are providing to get ideas for yourself, but DO NOT steal their images, copy or ideas.

Competition 2 - Price

It is simple to be cheaper than the next and provide less quality, or to be more expensive than the next and provide more quality. This means it is very difficult to corner a market and easy to get your slice! (pun intended).

Pricing Structure

Keep it simple – if it is too complicated it will drive customers away.
Something like:

Menu 1
2 people $30 each
3 – 10 people $25 each
over 10, $23 each
Works well

Menus

By all means, offer to customize your menus to meet your customers requirements, but also have a good selection of Menus prepared to help making selecting your service easier.

HOMEWORK
Create a marketing plan for your catering business, include costs and projected returns on those costs.

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Copyright © Chris Parry 2013