Principles Of Marketing
17th Edition
ISBN:9780134492513
Author:Kotler, Philip, Armstrong, Gary (gary M.)
Publisher:Kotler, Philip, Armstrong, Gary (gary M.)
Chapter1: Marketing: Creating Customer Value And Engagement
Section: Chapter Questions
Problem 1.1DQ
Related questions
Question
For a samgyupsal grill box business, provide 10 opportunities you can conclude
![www
STRENGTHS
SWOT ANALYSIS
● New Concept/ Innovative
Product
Less Competitors since there is
no other business offering the
product in the Location.
●
O Highly Motivated workforce
Convenient Product offers
Equipment needed are accessible
Quality Meats and ingredients
Delivery type of service
I
WEAKNESSES
● There's no advanced equipment
integrated with the business yet.
It is difficult to establish customer
loyalty due to lack of reputation.
There is currently no long-term
supplier for the ingredients.
Low startup costs.
There are numerous substitute
●
●
products.
Prices are comparable to Korean
BBQ restaurants, but service is
not unlimited.
Employees have little experience
with restaurant operations.
Lack of culinary certifications
Low brand awareness
Difficult to access capital and
funding](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F22c0d991-c40a-43a3-8773-96229e0f2420%2F94755c29-67e1-492c-816c-0e573776a82a%2F4lpayb_processed.jpeg&w=3840&q=75)
Transcribed Image Text:www
STRENGTHS
SWOT ANALYSIS
● New Concept/ Innovative
Product
Less Competitors since there is
no other business offering the
product in the Location.
●
O Highly Motivated workforce
Convenient Product offers
Equipment needed are accessible
Quality Meats and ingredients
Delivery type of service
I
WEAKNESSES
● There's no advanced equipment
integrated with the business yet.
It is difficult to establish customer
loyalty due to lack of reputation.
There is currently no long-term
supplier for the ingredients.
Low startup costs.
There are numerous substitute
●
●
products.
Prices are comparable to Korean
BBQ restaurants, but service is
not unlimited.
Employees have little experience
with restaurant operations.
Lack of culinary certifications
Low brand awareness
Difficult to access capital and
funding
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