1. Late Night Express Let’s Get Saucy By: Tom Chaloux, Christi De LaGuardia, Peiyu Lin, Steven Picone

2. Mission Statement Our 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.

3. Corporate Strategy  Transportability  We come to our customers, convenient  Specialty- not at every location all nights  Buzz  Excitement regarding locations announced via social media  Focus on late-night, becoming the late night staple

4. Corporate Strategy Smart location Aligns with our target market

5. Market Analysis Targeting late night student snacking Competitors Wingers, Campus Corner, Dominos, Insomnia Cookies, McDonalds Order winners Mobility Signature dipping sauces Convenience

7. 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

9. Operations Strategy Licenses and PermitsDaily Activities PlanProcess ChoicesEquipment, Utensils, Disposable ItemsIngredientsChoosing our Supplier

10. Quality Strategy Lean System of Quality Control and 5S Method Eliminate Waste SortStraightenSweepStandardizeSustain

11. Quality Control Inputs OutputsService

12. 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

13. Supply Chain Inventory Management No need to order in advance Purchase decisions made by inventory levels and demand history

14. 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

15. 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

16. Pricing Decision

18. Thank you! Questions?