Custom essays on Marketing plan

Developing the marketing plan for the company providing custom, vegetarian and organic food for eating at home it is important to remember that the USA is the most fast-growing market in the world by the weekly consumption of organic food. By 2005, consumer spending on organic food had soared to nearly $14 billion, an increase of nearly 285 percent. That is why the marketing strategy should be aimed on the fast entering on the organic food market. Besides, the different kinds of vegetarian diets can meet different demand. Thus the characteristics and wants of potential customers should be studied carefully.
Potential target customers and market clients, their wants and needs.
The typical client for such menu is an American family coming together after work and school. The food they prefer is heat-and-eat meals and some vegetables. Sure, most modern families prefer food that is good for them, but in general the food should be affordable and delicious. That is why the “Let’s Eat at Home” should include the set of proposals in the different price categories. These propositions should include organic and custom food as well as vegetarian and non-vegetarian.
Another target segment for the business is the schools. The issue of school lunches is very important our days because of epidemic overweight among the U.S. schools children. Every third schoolchild in the country suffers from the obesity. The company should develop the proposition for schools with the calories calculation relatively to the needs of children.
The third potential market segment for this business is young singles preferring feeding at home. The needs of this market segment can include more drinks, organic and non-organics.
Conclusive thought
“Let’s Eat at Home” can develop its business at least in three dimensions described above.

 
References
Organic food is growing as a popular choice for customers. By Laura Incalcaterra, “The Journal News”. July 23, 2006. Retrieved 6 May 2010
Sarvana, K. V and Jain, D.K. 2003. Marketing of Organic Product and
Minor Forest Produce. Indian Journal of Agricultural Marketing.
Bourn D, Prescott J. January 2002. A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Critical Reviews in Food Science Nutrition. 42(1): 1–34