tifffins brand documentation
DESCRIPTION
This outlines the process for coming up with Tiffins and seeing the brand used in daily applications.TRANSCRIPT
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Tiffins restaurant documentation
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BRIEFIdentify a suitable eatery to open in and around the
area of Vancouver Film School
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Research & Findings
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QUESTIONS
How old are you?
Gender?
Favourite type of food?
Decision on what to eat?
Favourite place to eat?
How often do you eat out?
Average amount spent on lunch?
Open late?
Key features?
Type of restaurant?
DEMOGRAPHICS
FOOD PREFERENCE
BUYING HABIT
IMPORTANT TO THE AUDIENCE
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4%4%
12%4% 24%
36%16%16-2021-2526-3031-3536-4040-4545+
Age
28%
72%
MaleFemale
Gender
Demographic here shows that the majority of the
students are between the ages of 21 - 30. The
demographics is based on a single department, and
hence cannot be statistically significant. I would
assume based on visual observation the percentage
of males is higher to that of females in Vancouver
Film School. The information suggests that we are
catering to adults.
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Favourite type of foodSince this was an open ended question, we
received a variety of answers
JapaneseThai
ItalianSandwiches BurgerSteak
Lasagna Mexican
Pasta
Salad
The winner was Japanese, overwhelming
majority enjoyed Japanese food
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Favourite place to eat
Sushi Even though Sushi is not a
place, it goes to show again
how much people enjoy
Japanese cuisine
The analysis here is that the majority of the audience is interested in places that are not
extremely up class, however it should be clean, and the service needs to be quick. The Sushi
places around the school, and Bambo Cafe, as well as the other options chosen, all
represent a class of restaurants that are clean, convenient, and offer very quick service.
The runner up is Bambo
Cafe
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Key features of the
ideal restaurant
Amongst other things requested, a 24 Hour restaurant,
or one that is open past midnight, food delivery, and a
spot where wifi is available for free incase the groups
wanted to work at the restaurant.
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CRAVING, PRICE & PROXIMITY PLAY AN IMPORTANT ROLE IN
DECIDING WHAT TO EAT
Based on a scale of whats most important to least important, we asked the students what they considered most
when deciding on what to eat. Craving, price, proximity to school, and nutrition. Price was the most important,
followed by craving, then proximity. We can deduce from this that a restaurant that is competitively prices, and
can offer a variety of creative meals, will be a winner
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21%
21%42%
17%
Once a week2-3 times4-5Everyday
How often do
you eat out?
0
1.5
3
4.5
6
$5 $6.5 $7 $8 $9 $10 $15
Students
How much do you pay on average?
From here we can deduce that this is going to be a
lucrative business. The majority of students are willing
to pay between $8-$10 for a meal. Also 83% like to eat
out more than once a week.
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FINAL ANALYSISJapanese cuisine, or similar, however its due to number of Sushi places in the area
Competitively priced, but will pay more for value
Features such as wifi, free delivery, staying open late
Have a fun active atmosphere, with the focus being clean food, delivered quickly
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Brand strategy
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Features
Benefits
Rewards
Values
Personality
Indian food, free fruit, loyalty program, bulk buys, open late, cooking lessons,zero waste, social media
Delicious, nutritious, easy of use, convenient, accessible
Brand pyramid
Peace of mind, informed, satisfied, responsible
Passion, Flexibility, & Sustainability
Light hearted, trustworthy, & Conscious
idea
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Features
Benefits
Rewards
Values
Personality
Indian food, free fruit, loyalty program, bulk buys, open late, cooking lessons,zero waste, social media
Delicious, nutritious, easy of use, convenient, accessible
Brand pyramid
Peace of mind, informed, satisfied, responsible
Passion, Flexibility, & Sustainability
Light hearted, trustworthy, & Conscious
idea
An Indian eatery, offering take out food,
at affordable prices, while operating a
sustainable business with a smile
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Dabbawalas
Inspiration
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119 year old tradition
sustainable
lets bring it to Vancouver
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Naming and rationale
DESCRIPTIVE SUGGESTIVE METAPHORICAL
ARBITRARYHISTORICALNEOLOGICAL
Brief - Research - Creative concept - Brand & application
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The Indian Eatery
Happy Belly
Bollywood Deli
Roti & Naan
Naancycle
Sumana
Khana Khazana
Red Fort Eatery
Spinning Wheel
Tiffins
Roti Central
Masalas
Tinto
Omna
Naming and rationale
DESCRIPTIVE SUGGESTIVE METAPHORICAL
ARBITRARYHISTORICALNEOLOGICAL
Brief - Research - Creative concept - Brand & application
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Tiffins
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TIFFINS
What is it? Describe the project?
It is an eatery, with the majority of the business being takeout food. We are trying to cater to a target audience that has very little time, looking for a delicious balanced meal, and on a budget.
What is being offered?
The eatery will be offering home-style cooked food, a free piece of fruit, technology support in terms of communicating to its target audience, a loyalty program, as well as an option to pre buy meals in bulk.
What is the point of difference we must communicate?
We are here for you, from 7 am to 11 pm. A cooking lesson with the chef once a week to help students cook simple meals at home.
Who is our target audience?
The target audience are students in the surrounding neighborhood. There are 3 schools and several ESL institutes in the area. The halo effect would be office employees in the area also looking for a meal within a particular budget. Lastly, it would be the passer by that will be intrigued by the line ups outside of our door.
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What do we want the consumer / target audience to think and do?
We would like them to feel that they are always getting very good value for their money, and a meal that is healthy and fresh. We want them to also start being more sustainable, and that starts with them bringing in their own food container, or taking out one of our containers.
What should the personality of the communication be? Describe the character, tone and attitude.
Communication will be simple, via facebook. Social media will be used, since our target audience will be spending a majority of their time on the computer, the best way to communicate with them will be via facebook. The tone will be sweet and informal, to reflect the personality of the eatery.
Other important information
The eatery has very little seating, the majority of the space will be taken up by the kitchen, and all the tiffin boxes that need to be stored there. Fresh ingredients will be delivered daily, and there will also be room for a computer station where all the social media will be handled. The competition will always be the restaurants in the area, in terms of variety and prices, however none are open as late.
TIFFINS
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CHALLENGES & RECOMMENDATIONS
Surrounding restaurants
Stand out in terms of service and quality of food. Focus on core values, and ensure the brand remains consistent.
Promoting the business
Put coupons in welcome packages for students, and register with student services in the surrounding schools, and advertise on bulletin boards.
Retaining customers
A loyalty program involving a stamp card, a tiffin box/container system, and the ability to buy food in bulk order
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Mood boards
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Colour Palette
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I want the idea to tie back to its origin
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The Logo
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ti!ns
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Tiffins restaurantbranding presentation
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Applications
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Reusable bottles
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Key swipe for members
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Outside Menu board
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Prepackaged Food
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Monday, November 8, 2010
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Daily menu
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Takeout tiffin boxes and for delivery
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Social media for online orders & members
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Cooking classes
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Food delivery
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Monday, November 8, 2010
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Stationery
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Uniform
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SUMMARY
Simple restaurant with a winning concept
Sustainable & innovative
Meets the requirements of the target audience
Serving a niche target market, with the potential of a massive halo effect