Mainline Mexican

By: Michael Dwyer, Remington Pope, Chris Falvo, Matt Colonnese

Mission Statement

“Mainline Mexican strives to offer accessible, delicious, and diverse tacos and burritos for a fair price. Mainline Mexican will concentrate on providing convenience, flexibility, fast service, affordability, and fresh products to our target customers who hold these qualities at a premium. Our goals are to achieve reasonable profitability and growth while establishing our food truck as the premier destination for Mexican cuisine in the Mainline community.”

Core Competencies

Outstanding Workforce

Flexibility Location Menu

Market Potential Unique Only food truck in the area

Core Processes

Service Processes

Supplier Relationships Customer Relationships

Manufacturing Processes

Batch Process

Target Market

Students Local Employees Ages 18-35 Median household

income between $75,000-$99,000

39% of the population in age range

Median household income : $96,174

Average age: 27.5 years old

The Target:

Radnor:

Competition

Chipotle

Main Line Bistro

Campus Corner

Wingers

Order Winners

Locally Grown

Accessibility

Short wait times

Quality Strategy

Lean Process Eliminating Inventory Waste Eliminating Overproduction Waste

Quality Control

Inputs Local Markets Day of

purchase use

Products Emphasis on training employees One owner present for every shift Trusted brands

Supply Chain Inventory Management

Suppliers Local farmers markets Sysco Novamex Coca-Cola Grainger Industrial Supply

Supply Chain Inventory Management

Periodic Review System

Demand per day

Moving Forward

Pricing Decision

Industry benchmarks

~300% Mark up

Increased rates for late-night menu

Revenues Costs ProfitWeekly Total 3,522$ 1,261 2,925

Monthly Total 14,087$ 5,043 11,700

Yearly Total 169,039$ 60,514 140,397

Pricing Decision

Unit PriceLate Night

PriceUnit Cost

Weekday Afternoon

Demand

Weekend Afternoon

Demand

Evening Demand

Weekly Demand

Daytime Revenue

Nighttime Revenue

Total Revenue

Weekly Cost

Weekly Profit

Annual Demand

Burritos

Carne Asada 7.25 8.5 2.5 15 15 10 40 217.5 85 302.5 100.00 202.50 1,920

Chicken 7.25 8.5 2.5 15 15 10 40 217.5 85 302.5 100.00 202.50 1,920

Picadillo 6.75 8 2.33 15 15 10 40 202.5 80 282.5 93.33 189.17 1,920

Al Pastor 6.75 8 2.33 15 15 10 40 202.5 80 282.5 93.33 189.17 1,920

Vegetarian 5.75 7 1.92 15 15 10 40 172.5 70 242.5 76.67 165.83 1,920

Tacos

Carne Asada 7.25 8.5 3 17 17 11 45 246.5 93.5 340 135.00 205.00 2,160

Chicken 6.75 8 2 17 17 11 45 229.5 88 317.5 90.00 227.50 2,160

Picadillo 6.75 7.5 2.5 17 17 11 45 229.5 82.5 312 112.50 199.50 2,160

Total Revenue and Demand for Food

Pricing Decision

Unit Price Unit CostWeekly Demand

Total Revenue

Weekly Cost

Weekly Profit

Annual Demand

Sides ***(No Price Diferential so no need for Revenue Breakdown)Rice 1.99 0.66 150 298.5 99.50 199.00 7,200

Refried Beans 1.99 0.66 50 99.5 33.17 66.33 2,400

Spicy Black Beans 2.25 0.75 50 112.5 37.50 75.00 2,400

Salsa 1.99 0.66 75 149.25 49.75 99.50 3,600

Guacamole 1.75 0.58 50 87.5 29.17 58.33 2,400

Jalepeno Peppers 0.99 0.33 25 24.75 8.25 16.50 1,200

Tortillas 0.99 0.33 335 331.65 110.55 221.10 16,080

Beverages:

Soft Drinks 2 0.23 200 400 46.00 354.00 9,600

Other 1.5 0.23 200 300 46.00 254.00 9,600

Total Revenue and Demand for Food

Questions?