PAPA JUAN’S MEXICAN CUISINE

A project in Entrepreneurial Thinking at Georgia State

PROBLEM

Create a start up restaurant that will operate in downtown Atlanta. Conduct a SWOT analysis of the current market and research information as if the business were actually real.

SOLUTION

The team decided to make a food truck that will be located in the downtown Atlanta area because most restaurants are closed after 6PM. Our target market includes business people, college staff, and especially college students to establish brand loyalty. The hours of operation will fluctuate but we will have day and night hours to cater to different demographics.

Papa Juan’s will focus on having an omni-channel experience because we value our customer’s time. The food truck will have an app where people can order online and pick it up as soon as they get there. A loyalty program will also provide an incentive for customers to visit the food truck again.

We expect an increase in market capture of 15% after Week 4, due to exposure in the area and word of mouth. The profit margin is 39% and the profit for year 1 will be $214,000 with $550,000 in sales. Forecast captures a detailed customer audience and takes into consideration daily tendencies of each client demographic.

THE TEAM

Operations: Rachel Johnston

Finance: Tiernan Hegarty

Sales: Nicole Benitz

Marketing/Advertising: Marc Alano