Assignment 2 Case Study Jack’s Sandwich Station is one of the best-known and most loved sandwich concessions in town. In business for about five years, he sells sandwiches and other lunch items made from locally produced food from his mobile food trailer. Jack’s passion and talent for creating reliably fresh, tasty lunch fare popular among a business clientele (largely employees and shoppers) has made his small enterprise a booming success.
Assignment 2 Case Study
Jack’s Sandwich Station is one of the best-known and most loved sandwich concessions in town. In business for about five years, he sells sandwiches and other lunch items made from locally produced food from his mobile food trailer. Jack’s passion and talent for creating reliably fresh, tasty lunch fare popular among a business clientele (largely employees and shoppers) has made his small enterprise a booming success.
In the last year, Jack added three bicycle-towed concessions that travels to different strategic locations in town, selling his popular sandwiches to customers who work beyond walking distance of Jack’s Sandwich Station. He now has a total of six employees, all part-time, working the concessions. Because he caters to urban customers, his concessions operate on week days from 10 am to 2 pm. To promote word-of-mouth advertising, Jack uses Facebook to publish his daily menus and the locations of the bicycle concession.
As a sole proprietor, Jack has been pleased with his lunch business success. Now it’s time to get serious about the future of his business. In the short and medium term, he wants to see the business grow into a potentially more lucrative enterprise, implementing a greater variety of food products and services, and increasing his competitive edge in the region. Ever the ardent entrepreneur, Jack’s long-term dream is to develop his creative, health-conscious culinary skills and services into a wider clientele outside the immediate region.
An opportunity has arisen to lease restaurant space about 20 miles away from his trailer concession location, close to a mall and the suburbs and nearer to his local food producers. Jack has jumped at the chance and plans to expand his current business. While he has hired professional business consultants to help him set up the space, design the menu, and implement the opening of the restaurant, he must also consider the short- and long-term financing, human resource, and management needs of such an expansion. Jack is particularly sensitive to his relationship with his customers, employees, and the community.
Jack’s Sandwich Station is one of the best-known and most loved sandwich concessions in town. In business for about five years, he sells sandwiches and other lunch items made from locally produced food from his mobile food trailer. Jack’s passion and talent for creating reliably fresh, tasty lunch fare popular among a business clientele (largely employees and shoppers) has made his small enterprise a booming success.
In the last year, Jack added three bicycle-towed concessions that travels to different strategic locations in town, selling his popular sandwiches to customers who work beyond walking distance of Jack’s Sandwich Station. He now has a total of six employees, all part-time, working the concessions. Because he caters to urban customers, his concessions operate on week days from 10 am to 2 pm. To promote word-of-mouth advertising, Jack uses Facebook to publish his daily menus and the locations of the bicycle concession.
As a sole proprietor, Jack has been pleased with his lunch business success. Now it’s time to get serious about the future of his business. In the short and medium term, he wants to see the business grow into a potentially more lucrative enterprise, implementing a greater variety of food products and services, and increasing his competitive edge in the region. Ever the ardent entrepreneur, Jack’s long-term dream is to develop his creative, health-conscious culinary skills and services into a wider clientele outside the immediate region.
An opportunity has arisen to lease restaurant space about 20 miles away from his trailer concession location, close to a mall and the suburbs and nearer to his local food producers. Jack has jumped at the chance and plans to expand his current business. While he has hired professional business consultants to help him set up the space, design the menu, and implement the opening of the restaurant, he must also consider the short- and long-term financing, human resource, and management needs of such an expansion. Jack is particularly sensitive to his relationship with his customers, employees, and the community.
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