Late Night ExpressLet’s Get Saucy

By: Tom Chaloux, Christi De LaGuardia, Peiyu Lin, Steven Picone

Mission StatementOur mission is to satisfy the late night cravings of college students throughout the Main Line. Each night when the Late Night Express rolls around, the variety of options will generate excitement and make this event one that cannot be missed.

Corporate StrategyTransportability

We come to our customers, convenientSpecialty- not at every location all nights

BuzzExcitement regarding locations announced via social

media

Focus on late-night, becoming the late night staple

Corporate Strategy• Smart location• Aligns with our target market

Market Analysis•Targeting late night student snacking

•Competitors

• Wingers, Campus Corner, Dominos,

Insomnia Cookies, McDonalds

•Order winners• Mobility• Signature dipping sauces• Convenience

Convenience

Mo

bil

ity

Competitive Priorities

Consistent Quality

•Food is fresh, satisfies the taste buds/cravings every time, no surprises, exceeds expectations

Low Prices

•Value prices with large portions

Fast Service

•Serves the late night on-the-go lifestyle

Customization

•Customizable orders with our unique dipping sauces

Operations StrategyLicenses and Permits

Daily Activities Plan

Process Choices

Equipment, Utensils, Disposable Items

Ingredients

Choosing our Supplier

Quality Strategy• Lean System of Quality Control and 5S Method

Eliminate Waste

Sort

Straighten

Sweep

Standardize

Sustain

Quality Control

Inputs

OutputsService

Quality Control• Inputs:

• Supply chain: inspect inputs ourselves before use• Limits on time out of refrigeration and expirations• Quality checks will come not only before purchase but also again before

preparation

• Outputs:• Adhere to FDA regulations and recommendations• Internal temperatures checked and employee taste-tests

• Service:• Continuous reviews of employee’s service• Social media- monitoring of feedback and quality

Supply Chain Inventory Management

• No need to order in advance• Purchase decisions made by inventory levels and demand

history

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Stock up inventory at Restaurant

Depot

Stock up inventory at Restaurant

Depot

Stock up inventory at Restaurant

Depot

Make signature sauces for the week

Demand Management • 70-130 customers during peak season• 50 or less customers during off peak season• Implement a multiplicative forecasting model after

launch of our establishment

Demand Management• 1.8-2.1 items per customer• 0.7 cups of dipping sauce per customer• Implement a continuous forecasting model

after launch of our establishment

Pricing DecisionSTART-UP AND ANNUAL FIXED COSTS

Start-Up Costs

Truck Purchase $40,000

Vehicle Inspection $500

Retrofitting Truck $30,000

Generator $5,000

POS System $1,250

Paint $2,000

Professional, legal, consulting fees $2,000

Total Start-Up Costs $80,750

Annual Fixed Costs

Retail Food Establishment Permit $310

Health Department Approval $300

Commercial Activity License $300

General Liability Insurance $3,500

Commercial Auto Insurance $3,000

Total Annual Fixed Costs $7,410

TOTAL START UP & ANNUAL FIXED COSTS $88,160

Pricing DecisionMONTHLY AND RECURRING VARIABLE COSTS

Food Purchases $2,500

Utensils and paper goods $2,000

Office Equipment & Supplies $500

Payroll $4,320

Fuel $300

TOTAL MONTHLY VARIABLE COSTS $9,620

Thank you!Questions?