This course was created with the
course builder. Create your online course today.
Start now
Create your course
with
Autoplay
Autocomplete
Previous Lesson
Complete and Continue
Virtual Kitchen Resource Full Course
Module - 1: Training Program Overview
Preface
Table Of Content
About Instructor and Background
What to Expect After The Program
Video - Module 1: Training Program Overview (11:33)
Module - 2: Business Introductory
What is Virtual Kitchen?
History of Virtual Kitchen
Why and How Virtual Kitchen will fit in the market?
Why and who should start virtual kitchen business?
Module - 3: Starting Virtual Kitchen/Ghost Kitchen/Cloud Kitchen
How to start Virtual Kitchen
Check list before starting your business
Financial Forecast
Need the money for your initial business operations. Luckily, your startup capital can come from different sources.
Set up Financial and Accounting Systems
Tone/Voice
Get a Domain Name for Your Website and Setup Social Media
Module - 4: Marketing And Advertising
Media and Marketing Platforms
How to advertise and market your business
Advertising and marketing platforms
How to gain organic leads and sales using an online marketing channel
How to use social media influencers to promote and partner with your brand, product, or service
How to strike a deal with an influencer and develop exit strategies for marketing partners
Brand, products, and service promotion: Where to host events, promotes your business, and interacts with future customers
Content creation and materials
Module - 5: Third-party Application Service
Using third-party app service companies
What is a third-party food service app?
The benefits and drawbacks of collaborating with Third-party Apps
Understand marketing costs and ROI with third-party apps.
Understanding your business demography includes location radius, income and age, area population, and average household expenses.
Create your own local marketing channel
Module - 6: Which one come first chicken or egg for business Marketplace
Understanding basic principles of marketplace
What is Demand or Supply in Marketplace?
What Should Come First, Supply Or Demands?
How to Increase Demands for Your Product and Service?
How To Understand The Product Or Service Does Not Fit In Your Market?
Research and Survey of Your Product and Services?
Module - 7: Business Orientation
Product & Service Training Program
Staff and Member Mentorship
Rehash - Put (Old Ideas or Material) Into a New Form without Significant Change or Improvement
Conducting Product & Service Knowledge Training
Module - 8: Business Assessment and Evaluation
Product & Service Assessment and Evaluation
Member and staffs Assessment and Evaluation
Assessment and analysis of marketing, sales leads, and sales performance
Module - 9: Build Your Brand
Understanding of Brand Building
What Is A Brand?
Character of a company principle that assures people of their identity
Module - 10: Pricing Product
Character of Pricing
Material Cost
Labour Costs
Overhead Expenses
Market-Oriented Pricing
Market-Oriented Pricing - Price above Market, Copy Market Price, Price Below Market
MSRP (Retail Price) Final
Module – 11: Types of products
Types of Products
1. Different cuisine and varieties of each cuisine
2. Pre-made and Re-packed foods - Like dumplings, samosas, burritos etc.
3. In house fresh made - Hot Food and Cold food. Example: Sandwich and Salads.
4. Pre-packed snacks and Chips and Cookies
5. Beverages - Excluding Alcohol, - Like Bottle water cold, Soda cans and bottles, Juice cans and bottles.
6. Cake and Chocolates or Dessert.
Module - 12 Real Estate Program
1. How to negotiate for kitchen with landlord?
1.1 Offer 20-25% on sales revenue for 1 year contract with no payments on Rents and utilities.
1.2 Sublet the property and join with another partner 2-3 partners and share all Rent and Utilities cost.
1.3 Renew agreement after 1 year with fix rental payment if revenue payment is greater than Fix rental payments.
Module - 13 Contract with Partners (Space sharing partners)
1. Sign minimum of 6 months contract with partners in case of any exit plan.
2. Allocate new partners before 1st partner exits
3. Agreements on rentals and Utilities
Module - 14 Inventory Suppliers Contract
1. Procurement of inventory with contract partners.
2. Contract with manufactures or Distributors to cut cost on retail price purchase.
3. Open credit line with suppliers
Module - 15 In Shop staff and delivery partners
1. Employ all on a contract basis.
2. Pay 100% to delivery person
3. Don`t split on tips with all staff members and the business.
Module -16 Menu Management
1. Menu Engineering
2. Menu Pricing
Module - 17 Focus on Product Innovations
What is product innovation
1. Convenience:
2. Product pricing
3. Product Availability
Module - 19 Location Research and Survey
Analyzing and Predicting Location Strategy
Module - 20 Key Market Segment
1. Franchise
2. Standalone - Restaurants - Brick and Mortars
3. 3 Virtual Kitchen Segment –
Module - 21 Business Model Type
1. Independent Cloud Kitchen
2. Commissary / Shared Kitchen
3. Kitchen Pods
4. Food Trucks
Module- 22 Key Market Problems
1. Suppliers/ Manufacturer/ Distributions
2. Inventory Availability:
3. Ownership - Independent Cloud Kitchen / Restaurants
4. Labor / Staffing
5. Marketing
6. Delivery - Third-Party Service Providers - Create your own platform for delivery Service.
7. Customer base
Module-23 Business Services
1. Takeout:
2. Delivery:
3. Events:
4. Catering:
5. Food Subscription:
6, Franchise:
7. Satellite delivery service
Conclusion
Conclusion
How to gain organic leads and sales using an online marketing channel
Lesson content locked
If you're already enrolled,
you'll need to login
.
Enroll in Course to Unlock