Marketing Objectives of Bonchon Restaurant

Place, as an element of the marketing mix, is not Just around the physical location or distribution points for products. It encompasses the management of a appreciation of processes Involved In bringing products to the end consumer. Poncho location Is very neighborly because It Is Inside the mall. People The employees in Poncho have a standard ordered and Bon Chon specially focuses on friendly and prompt service to its customers from their employees.The employees f Poncho is build relationship and alliances necessary to satisfy the high standards and Poncho gratifying eating experiences for our customers. touch The food manufacturing process at Bon Chon Is completely transp atomic number 18nt they provide, unique complainer faster (special ketchup) and healthier (organic cowardly) In term of the Ingredients and process production. The unique heat up twice The first fry Is to removes all the fat and make It paper-fried knifelike.It contains zero trans-Bataan It Is not greas y like an average fried chicken. art object the second fry includes the secret seasoning and spices that are distinctly Asian choose from soy garlic or hot and spicy flavors. We are creating homey ambiances for customers in order to increase customers loyalty. Therefore, we deliver Poncho eating experiences by means of product, cozy circumstances and delightful services.In order to translate these core competencies in to sustainable competitive advantages, the company will work towards closely with our backbone supplier, distributor, and our employees itself to build allegations and alliances necessary to satisfy the high standards and Poncho gratifying eating experiences for our customers. corporeal Evidence Bon Chon focuses on clean and hygienic interiors of is outlets and at the same measure the interiors are attractive and the restaurant maintains a proper decorum at its joints.Marketing Objective For the past eight years of modesty complainer hard up SMS Marking Branch the sales are very unpredictable ascribable to changes of trends and market. The Backlog Chicken nasal anted to take the lead over separate restaurants that offer the same menu and to create Innovative recipes and to put modernistic twist on the classic favorites to add up the thrill. The Backlog Chicken Knickknacks to their goal In satisfying their consumers and to provide them deploy delicacies and the specialty of the Backlog province.Together with it, they also wanted to pass to the younger generations the Filipino all- passes by. Creating Core gratifying eating experiences and delivering Poncho Value throughout tastier and fresh product. Expanding and strengthen the Poncho crack awareness (to retain dispensers image as high quality chicken and get space in the heart Polynesian customer) Creating and delivering Poncho mission control and Value Proposition.Having Strong positioning in the customers mind. Engaging with Customer relationship Building and Development. Educating customers about truly Poncho and everything surrounding it(Poncho). Making our customers who eat at Poncho feel the eating experiences modals prestigious because the product taste, service and the circumstances.