Question

Topic: Strategy

Strategy On Selling Unfilled Crepes

Posted by Anonymous on 4/9/2008 at 4:09 PM ET 125 Points
HI!
In a couple of weeks a will open a creperie,'Crepolino',located at the entry of a supermarket.It will be in a wood construction,with the look of a smiley face.
I will buy a automatic crepe making machine with the capacity of 300 crepes/hour.So...what is the strategy of selling also unfilled crepes and to whom?
Any other idea about this bussines is welcome.The filled crepes will be packed in the classic way(rolled).
Important:i need a logo and a tagline.
Shoot....:).....and thanks
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RESPONSES

  • Posted by Tracey on 4/9/2008 at 5:26 PM Accepted
    I want to be sure I understand your business. Are you selling crepes freshly made at the store? Why are they unfilled? Is the customer supposed to go buy their own ingredients to fill their crepe? Will they eat the crepe while shopping?
  • Posted on 4/9/2008 at 9:19 PM Accepted
    If you want me to buy unfilled crepes, I need filling (and sauce) recipes. Consider a series of recipe flyers -- each with a breakfast crepe filling recipe, a lunch crepe filling recipe, a dinner crepe filling recipe, and a dessert crepe filling recipe. Number the flyers "#1 in the series", "#2 in the series", etc. so you give me a reason to pick up each week's new flyer with new recipes.

  • Posted by Jay Hamilton-Roth on 4/9/2008 at 10:02 PM Accepted
    There's a business doing something similar at our local farmer's market. They sell the crepes, and you choose the fillings: savory or sweet. But if you're selling just the crepe to-go, then you've got a problem - a cool/soggy crepe isn't very appetizing. 300/crepes an hour means that you'll need a lot of customers who'll crave 'em.

    Before you get a name/logo, focus on who's gonna buy your crepes, how you'll be positioning them (etc.) first. The name is one of the last things you need to worry about.
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