1) My name is Nala Mckie, and I love pasta. I think I make fantastic bowls of pasta for myself, and I think that I could bring this to others. I believe with my skills to be able to quickly observe and analyze the needs of others and strategize about solutions. Thus, I aspire for this restaurant to appeal to the need for cheaper, quality bowls of pasta. I think I would love to have as a broke college-student and a lover of pasta.
2) This restaurant will be a build-your-own-pasta bowl facility. There will be an assembly line of ingredients and you can pick those that fulfill your desires for that night; then you could switch it up the next week. This restaurant would have a set up like Blaze were you can see your food being made. You can tell someone exactly what you want, piece by piece, and you can see how long it is taking. All pasta bowls will be quickly prepared, unlike waiting at a dine-in restaurant, and they will be under $12, unlike paying at a dine-in restaurant. The cheapest bowl of pasta that you could get would be starting around $7 and for that price you could pasta, sauce and cheese if you desired. There are a number of options for vegans, meat-lovers, gluten-free individuals, and those eating on the lighter side.
3) The commonality in all of the customers is a hungry stomach and an affinity for pasta. I think that it is pretty important to mention that they don't have to love pasta; they simply have to be willing to consider it while enduring their hunger pains. I think the most common demographic will be lower to middle income individuals and families. People who want to go out to eat, but are not looking to break the bank. The restaurant will be marketed as a great place to hang out though. A good place to have a family night out or for students to catch up with their friends. I like to think of it as a place to do life together, or grow closer with each other while grabbing a bite to eat.
4) Customers care because they can't find this specific food item without going through much more hassle. Instead of spending an hour and a half in a nice Italian restaurant with screaming children, you can be in and out in 15-20 minutes. Even if you called ahead to a restaurant and ordered take out, it would still take at least 30 minutes and around $15 a meal. This restaurant offers the same, or even better, quality food starting at half that price.
5)I believe the main thing that would set me apart would be a high level of customizability. You can't go into Olive Garden and tell them you want spinach and mushrooms with chicken and sausage without facing some serious upcharges. Also, they might not even have all of the ingredients that you desire. That is not to say that this restaurant would have every type of add-in ingredient, but it would have a lot. Another thing that would set this restaurant apart would be the warm, social atmosphere and the level of quickness paired with quality
I think these elements mostly fit together. The aspect of targeting families and students by competing directly against some challenge that they face, like limited time and money, fits really well together. I think that there is a consistency in consideration of the target customers in every aspect all the way down to the core purpose of the business. The one thing that I think is a bit out of place is marketing the restaurant as a great place to hang out and catch up. I think its a good way to get people to fall in love with the place by creating memories there with friends and loved ones. However, I think it goes directly against the vision to be a quick, in and out restaurant.
4) Customers care because they can't find this specific food item without going through much more hassle. Instead of spending an hour and a half in a nice Italian restaurant with screaming children, you can be in and out in 15-20 minutes. Even if you called ahead to a restaurant and ordered take out, it would still take at least 30 minutes and around $15 a meal. This restaurant offers the same, or even better, quality food starting at half that price.
5)I believe the main thing that would set me apart would be a high level of customizability. You can't go into Olive Garden and tell them you want spinach and mushrooms with chicken and sausage without facing some serious upcharges. Also, they might not even have all of the ingredients that you desire. That is not to say that this restaurant would have every type of add-in ingredient, but it would have a lot. Another thing that would set this restaurant apart would be the warm, social atmosphere and the level of quickness paired with quality
I think these elements mostly fit together. The aspect of targeting families and students by competing directly against some challenge that they face, like limited time and money, fits really well together. I think that there is a consistency in consideration of the target customers in every aspect all the way down to the core purpose of the business. The one thing that I think is a bit out of place is marketing the restaurant as a great place to hang out and catch up. I think its a good way to get people to fall in love with the place by creating memories there with friends and loved ones. However, I think it goes directly against the vision to be a quick, in and out restaurant.
I didn't get any feedback on my last idea napkin, but I think I used what I learned from some of the other assignments that we have done to adjust this idea napkin. First, I added more of my strengths, as defined in the secret sauce assignment, to explain my skills and how they would incorporate into producing this restaurant. I also think I did a better job of describing the service and why people would want it. I added more cost information and numbers and better explained the set up of the interior of the restaurant.
Hey Nala,
ReplyDeleteMy first Idea Napkin didn't get many comments so I had to revise and edit on my own just like you sound like you did and I am happy that you found a way to make it better and compared to your first one, it sounds a lot stronger and more clear. A restaurant is an interesting idea but how would you be different? There are so many restaurants in the world, why would yours be special?
Hello Nala!
ReplyDeleteMuch like you, I didn't receive any feedback on my first idea napkin, but interestingly enough, found that revising it and trying to self-identify areas of improvement made it much more developed and well-thought out. Having gone back and read through your initial idea napkin versus your current iteration, it's really nice to see how much of a complete concept this seems now, and definitely sounds unique compared to many of the food options that already exist out within the market, an experience that I also shared during my revision process.
Thanks so much for sharing!
Hey Nala! My first idea napkin really got no comments, so I also didn't have a lot of feedback. I think that this idea is awesome and has a lot of potential. It has a uniqueness to it because who doesn't like pasta? And you can also make it customizable to each person which is a great feature to have!
ReplyDelete