Mercato food trip a. dela cruz

1. Midnight Mercato @ BGC A. Dela Cruz

3. Merry Moo Ar/san Ice Cream Merry Moo is oﬀers ar#sanal ice cream in fun and quirky ﬂavors, homemade using fresh local dairy and only the best, natural ingredients. It caters to young, trendy, and discrimina#ng ice cream lovers through exclusive bazaars and events.

4. Merry Moo Ar/san Ice Cream Founder and Chief Ice Cream Oﬃcer: Kelvin Ngo Started 2010

5. Key Partners ¡  Mercato Centrale Group ¡  Trendy chefs and restaurants ¡  Trendy food blogs and magazines ¡  Suppliers

6. Key Resources Suppliers – Dairy (farmers’ communi/es in Laguna) Suppliers – Special ingredients Ice cream-‐making supplies and technology

7. Key Ac/vi/es Sourcing ingredients

8. Key Ac/vi/es Ice cream produc/on Research (following food trends through books, blogs, travel)

9. Main Value Proposi/on Ar/sanal ice cream in fun and quirky ﬂavors

10. Sample Flavors §  Sea Salt Caramel §  Milo §  Brown Bread §  Horlicks §  Earl Grey Tea §  Apple Cinnamon §  Rum and Raisin §  French Vanilla §  Aztec Chocolate §  Strawberry Basil §  Coﬀee Kahlua §  Honeycomb §  Poprocks and Mallows §  BuMerscotch Pecan §  Berry Corny

11. Packaging

12. Customer Segments Upscale Young and trendy Rela/vely discrimina/ng Somewhat conscious of health, environment, and social issues

13. Customer Rela/ons Ac/ve Facebook page Feedback through food blogs Interac/on with the owner at the store or during events

14. Channels Selling channels Event catering Mercato bazaars and events – BGC, Trinoma, UTT Mall shops -‐ SM Aura, Glorie]a, MOA Promo#onal channels Facebook Blogs

15. Financials Cost Structure ¡  Fixed Costs ¡  Rent ¡  U/li/es ¡  Equipment ¡  Labor ¡  Produc/on and selling ¡  Marke/ng (e.g. ac/vely seeking features, product development) ¡  Sourcing ¡  Variable Costs ¡  Ingredients ¡  Packaging Materials Revenue Streams ¡  Sales from bazaars, mall stores, and events

16. Lu Chi Authen/c Dimsum House Lu Chi oﬀers fresh, authen#c, and all-‐natural Chinese dimsum and other Asian dishes. It caters to families through its store and at bazaars.

17. Lu Chi Authen/c Dimsum House §  Chef and owner: Luchi Dimatulac §  Nutri/onist §  Used to work at a Chinese restaurant, where she learned to make dimsum §  Started as a siomai supplier §  “Lu Chi” = happy ea/ng

18. Key Partners ¡  Mercato Centrale Group ¡  Suppliers

19. Key Resources Key Ac/vi/es Suppliers – Meat and other ingredients Dimsum produc/on

20. Main Value Proposi/on Dimsum and other Chinese family fare made with 100% natural and high quality meat, no extenders, no preserva/ves, and no MSG

21. Menu ¡ Shabu-‐shabu ¡ Dimsum ¡ Fried balls ¡ Maki

22. Customer Segments Middle-‐income Families Health-‐ and quality-‐conscious

23. Customer Rela/ons ¡  Not much

24. Channels Selling channels Promo#onal channels Lu Chi Authen/c Dimsum House Facebook Midnight Mercato (BGC) Blogs Cucina Andare (Glorie]a 3) Mezza Norte (UP-‐Ayala TechnoHub)

25. Financials Cost Structure ¡  Fixed Costs ¡  Rent ¡  U/li/es ¡  Equipment and property maintenance ¡  Labor ¡  Produc/on and selling ¡  Marke/ng (e.g. product development) ¡  Sourcing ¡  Variable Costs ¡  Ingredients ¡  Packaging Materials Revenue Streams ¡  Sales from restaurant/ grocery store ¡  Sales from bazaars, mall stores, and events

26. Hey Fishy Fishy! Fish n’ Chips Hey Fishy Fishy! oﬀers fresh, hot, and crispy beer-‐baMered ﬁsh n’ chips (and other meat and seafood). It caters to young, cosmopolitan bazaar-‐goers.

27. Hey Fishy Fishy Ar/san Ice Cream §  Chef and owner: Miguel Gregorio §  Used to work for Pino §  Inspira/on behind the concept: Deuce Bigelow

28. Key Partners, Ac/vi/es & Resources Partners §  Mercato Centrale and other bazaar organizers §  Suppliers (especially for seafood) §  Food bloggers Ac#vi#es §  Producing and selling the products on-‐site §  Managing and storing perishable ingredients Resources §  Ingredients (especially seafood and San Mig pale pilsen)

29. Main Value Proposi/on Fresh, hot, and crispy beer-‐ba]ered ﬁsh and chips

30. Menu

31. Customer Segments Upper middle-‐income Young professionals Somewhat cosmopolitan

32. Customer Rela/ons Ac/ve Facebook page Feedback through food blogs Interac/on with the owner at the store or during events

33. Channels Selling channels Midnight Mercato (BGC) Cucina Andare (Glorie]a 3) Citywalk Levante Eastwood LGV Sunday market Promo#onal channels Facebook Twi]er Blogs

34. Financials Cost Structure ¡  Fixed Costs ¡  Rent ¡  U/li/es ¡  Equipment ¡  Labor for produc/on and selling ¡  Variable Costs ¡  Ingredients ¡  Packaging Materials Revenue Streams ¡  Sales from bazaars

Mercato food trip a. dela cruz

Mercato food trip a. dela cruz

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