Mainline Mexican

By: Michael Dwyer, Remington Pope, Chris Falvo, Matt Colonnese

Mission Statement

“Mainline Mexican strives to offer accessible, delicious, and diverse tacos and burritos for a fair price. Mainline Mexican will concentrate on providing convenience, flexibility, fast service, affordability, and fresh products to our target customers who hold these qualities at a premium. Our goals are to achieve reasonable profitability and growth while establishing our food truck as the premier destination for Mexican cuisine in the Mainline community.”

Core Competencies

Outstanding Workforce

Flexibility Location Menu

Market Potential Unique Only food truck in the area

Core Processes

Service Processes

Supplier Relationships Customer Relationships

Manufacturing Processes

Batch Process

Target Market

Students Local Employees Ages 18-35 Median household

income between $75,000-$99,000

39% of the population in age range

Median household income : $96,174

Average age: 27.5 years old

The Target:

Radnor:

Competition

Chipotle

Main Line Bistro

Campus Corner

Wingers

Order Winners

Locally Grown

Accessibility

Short wait times

Quality Strategy

Lean Process Eliminating Inventory Waste Eliminating Overproduction Waste

Quality Control

Inputs Local Markets Day of

purchase use

Products Emphasis on training employees One owner present for every shift Trusted brands

Supply Chain Inventory Management

Suppliers Local farmers markets Sysco Novamex Coca-Cola Grainger Industrial Supply

Supply Chain Inventory Management

Periodic Review System

Demand per day

Moving Forward

Pricing Decision

Industry benchmarks

~300% Mark up

Increased rates for late-night menu

Revenues Costs ProfitWeekly Total 3,522$ 1,261 2,925

Monthly Total 14,087$ 5,043 11,700

Yearly Total 169,039$ 60,514 140,397

Pricing Decision

Unit PriceLate Night

Price Unit CostWeekday

Afternoon Demand

Weekend Afternoon

Demand

Evening Demand

Weekly Demand

Daytime Revenue

Nighttime Revenue

Total Revenue

Weekly Cost

Weekly Profit

Annual Demand

BurritosCarne Asada 7.25 8.5 2.5 15 15 10 40 217.5 85 302.5 100.00 202.50 1,920 Chicken 7.25 8.5 2.5 15 15 10 40 217.5 85 302.5 100.00 202.50 1,920 Picadillo 6.75 8 2.33 15 15 10 40 202.5 80 282.5 93.33 189.17 1,920 Al Pastor 6.75 8 2.33 15 15 10 40 202.5 80 282.5 93.33 189.17 1,920 Vegetarian 5.75 7 1.92 15 15 10 40 172.5 70 242.5 76.67 165.83 1,920

TacosCarne Asada 7.25 8.5 3 17 17 11 45 246.5 93.5 340 135.00 205.00 2,160 Chicken 6.75 8 2 17 17 11 45 229.5 88 317.5 90.00 227.50 2,160 Picadillo 6.75 7.5 2.5 17 17 11 45 229.5 82.5 312 112.50 199.50 2,160

Total Revenue and Demand for Food

Pricing Decision

Unit Price Unit CostWeekly Demand

Total Revenue

Weekly Cost

Weekly Profit

Annual Demand

Sides ***(No Price Diferential so no need for Revenue Breakdown)Rice 1.99 0.66 150 298.5 99.50 199.00 7,200 Refried Beans 1.99 0.66 50 99.5 33.17 66.33 2,400 Spicy Black Beans 2.25 0.75 50 112.5 37.50 75.00 2,400 Salsa 1.99 0.66 75 149.25 49.75 99.50 3,600 Guacamole 1.75 0.58 50 87.5 29.17 58.33 2,400 Jalepeno Peppers 0.99 0.33 25 24.75 8.25 16.50 1,200 Tortillas 0.99 0.33 335 331.65 110.55 221.10 16,080

Beverages:Soft Drinks 2 0.23 200 400 46.00 354.00 9,600 Other 1.5 0.23 200 300 46.00 254.00 9,600

Total Revenue and Demand for Food

Questions?