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03 MARKETING & SALES                                                                1. USPs & General Marketing & Sales Commandments                                                                                                                                                                                            65 // 98

                                                                                                    2. Distribution Channels (Segments)
                                                                                                    3.KPI’s











                03/2                                                                                DISTRIBUTION CHANNELS - CUSTOMER


                                                                                                    DEFINITIONS AND CHARACTERISTICS











                                                                                                    Segment USP’s                                                                       Do’s




                                                                                                              • No depreciation of goods.                                                       1. Who to pitch? Give the initial                                                   7. POS - Ensure the pizza is promoted on
                                                                                                                                                                                                    presentation to the chef/kitchen                                                   the menu, insert, leaflet or tent card. No


                COFFEE SHOPS                                                                                  • Space saving solution that can fit the                                              manager/cook and the owner.                                                        visual, no sales!
                                                                                                                 smallest outlets.


                & RESTAURANTS                                                                                 • Consistent dish quality and baking                                              2. Benchmark - Be aware of existing
                                                                                                                                                                                                    products in the segment - frozen

                                                                                                                 process.                                                                           pizzas, frozen crusts, combi steamer or

                                                                                                                                                                                                    ovens and define your ADVANTAGES

                                                                                                              • No dedicated professional personnel                                                 ACCORDINGLY.

                                                                                                                 required for operation.

                                                                                                                                                                                                3. Audit your customer – Before & during                                   Don’ts

                                                                                                              • Fast solution without compromising on                                               the presentation the presenter should

                                                                                                                 quality.                                                                           note the quality of the establishment:                                          1.  Brag - Don’t say, “MY PIZZA IS THE

                                                                                                                                                                                                    cleanliness, equipment maintenance,                                                BEST”, rather claim “MY SOLUTION IS

                                                                                                              • Custom Made dish available- add your                                                professional personnel, size of the                                                BETTER”.

                                                                                                                 toppings and invent your own pizza.                                                business in order to define the size of

                                                                                                                                                                                                    the drop, menu type, positioning.                                               2.  Dress inappropriately - Come to the

                                                                                                              • Scalability- Our business model can                                                                                                                                    meeting dressed appropriately, as a
                                                                                                                 suit 1 or more outlets.                                                        4. Logistic capablility- Confirm the                                                   representative of our company.

                                                                                                                                                                                                    customer has the ability to store the

                                                                                                                                                                                                    product adequately.                                                             3. Come unprepared – Know how many

                                                                                                                                                                                                                                                                                       people will be attending the meeting

                                                                                                                                                                                                5. Offer a solution for the outlet - number                                            and bring enough pizza.

                                                                                                                                                                                                    of ovens, type of oven and space

                                                                                                                                                                                                    allocation. Kindly offer alternative                                            4. Compromise on the MOQ drop for

                                                                                                                                                                                                    placements accordingly.                                                            the Cafes and Restaurants - they can

                                                                                                                                                                                                                                                                                       handle it.

                                                                                                                                                                                                6. Professional Training- The baking

                                                                                                                                                                                                    instructor completes the “Selling Cycle”                                        5. Oversell - Build the business

                                                                                                                                                                                                    by making sure the kitchen promotes                                                organically. Learn and grow the

                                                                                                                                                                                                    the product.                                                                       account.
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