The marketing mix is one of the most famous marketing terms. The marketing mix is the tactical or operational part of a marketing plan. The marketing mix is also called the 4Ps and the 7Ps. The 4Ps are price, place, product and promotion. The services marketing mix is also called the 7Ps and includes the addition of process, people and physical evidence. The marketing mix is . . . The set of controllable tactical marketing tools – product, price, place, and promotion – that the firm blends to produce the response it wants in the target market. The concept is simple. Think about another common mix – a cake mix. All cakes contain eggs, milk, flour, and sugar. However, you can alter the final cake by altering the amounts of mix elements contained in it. So for a sweet cake add more sugar! It is the same with the marketing mix. The offer you make to your customer can be altered by varying the mix elements. So for a high profile brand, increase the focus on promotion and desensitize the weight given to price.

Another way to think about the marketing mix is to use the image of an artist’s palette. The marketer mixes the prime colours (mix elements) in different quantities to deliver a particular final colour. Every hand painted picture is original in some way, as is every marketing mix. Let’s look at the elements of the marketing mix in more detail. Click on the links to go to the lesson on each element. Price is the amount the consumer must exchange to receive the offering . The company’s goal in terms of price is really to reduce costs through improving manufacturing and efficiency, and most importantly the marketer needs to increase the perceived value of the benefits of its products and services to the buyer or consumer. There are many ways to price a product. Let’s have a look at some of them and try to understand the best policy/strategy in various Place includes company activities that make the product available to target consumers. Place is also known as channel, distribution, or intermediary.

It is the mechanism through which goods and/or services are moved from the manufacturer/ service provider to the user or consumer. Product means the goods-and-services combination the company offers to the target market. For many a product is simply the tangible, physical item that we buy or sell. You can also think of the product as intangible i.e. a service. In order to actively explore the nature of a product further, let’s consider it as three different products – the CORE product, the ACTUAL product, and finally the AUGMENTED product. The Product Life Cycle (PLC) is based upon the biological life cycle. For example, a seed is planted (introduction); it begins to sprout (growth); it shoots out leaves and puts down roots as it becomes an adult (maturity); after a long period as an adult the plant begins to shrink and die out (decline). The Customer Life Cycle (CLC) has obvious similarities with the Product Life Cycle (PLC). However, CLC focuses upon the creation and delivery of lifetime value to the customer i.e. looks at the products or services that customers NEED throughout their lives.

Promotion includes all of the activities marketers undertake to inform consumers about their products and to encourage potential customers to buy these products. Promotion includes all of the tools available to the marketer for marketing communication. As with Neil H. Borden’s marketing mix, marketing communications has its own promotions mix. Whilst there is no absolute agreement on the specific content of a marketing communications mix, there are many promotions elements that are often included such as sales, advertising, sales promotion, public relations, direct marketing, online communications and personal selling.sushi train franchise for sale (Physical evidence is) . . . sushi online palma de mallorcaThe environment in which the service is delivered, and where the firm and customer interact, and any tangible components that facilitate performance or communication of the service.acquisto sushi on line

Physical Evidence is the material part of a service. Strictly speaking there are no physical attributes to a service, so a consumer tends to rely on material cues. There are many examples of physical evidence, including some of the following buildings, equipment, signs and logos, annual accounts and business reports, brochures, your website, and even your business cards. (People are) . . . All human actors who play a part in service delivery and thus influence the buyers’ perceptions; sushi las condes santiagonamely, the firm’s personnel, the customer, and other customers in the service environment. People are the most important element of any service or experience. Services tend to be produced and consumed at the same moment, and aspects of the customer experience are altered to meet the individual needs of the person consuming it. Process is) . . . The actual procedures, mechanisms, and flow of activities by which the service is delivered – this service delivery and operating systems.

There are a number of perceptions of the concept of process within the business and marketing literature. Some see processes as a means to achieve an outcome, for example – to achieve a 30% market share a company implements a marketing planning process. However in reality it is more about the customer interface between the business and consumer and how they deal with each other in a series of steps in stages, i.e. throughout the process.Startups have their eyes on kitchens around the country, aiming to add spice to the often bland routine of making dinner.Their updated dinner recipe for busy Americans goes like this: Order online. Receive an insulated pack of food. Prepare it in 30 minutes or less, with minimal effort. Meez Meals, Cooked and Madison & Rayne are among the Chicago-area companies catering to those who want interesting meals but don't want to do too much in the kitchen.Some services offer fully cooked meals. In others, customers receive the ingredients along with a recipe card, chopping, sauteing and aiming to replicate meals like the ones prepared by the celebrity chefs they watch on TV.

Some are subscription-based, delivering meals each week, while others allow consumers to buy meals a la carte. Prices vary, often hovering around $10 per serving. Dr. Sharon Robinson has been using meal delivery and prep services for about a year."I just didn't have the time or the desire to cook. I hate cooking, I hate it," said Robinson, a pediatrician and mother of two who lives in Evanston. "I do all of my grocery shopping on Peapod. Basically, I try to outsource everything in my life."Using Plated, a New York-based service that Robinson described as "almost gourmet," and other meal services has enabled her busy family to skip weeknight stops at restaurants such as Chipotle and Noodles & Co."It's a little pricey, if you look at it, but it's certainly cheaper than doing carryout for a family of four, and it's healthier. And we're eating at home, and I like that," Robinson said.She also relies on Dream Dinners, a "fix-and-freeze" company that has patrons visit its shops to assemble meals, which rotate monthly.

Dream Dinners has one location in Chicago.The target audience for the services includes everyone from individuals and couples looking for an alternative to takeout, to foodie couples with young kids and empty nesters yearning for more interesting meals after years of preparing family-friendly dishes. They compete with grocery stores such as Standard Market, Mariano's and Whole Foods, which have beefed up their prepared food sections with everything from sushi to take-home meal kits that go far beyond a deli counter's traditional fare of fried chicken and macaroni salad.More than $545 million has been invested in the U.S. food delivery space since April 2013, according to Rosenheim Advisors, a strategic consulting firm focused on the food-related tech industry.Blue Apron, known as the largest player in the category, started in 2012 and now delivers more than 1 million meals a month, at $9.99 per serving.Customers "write us love letters … saying things like, 'You've changed my life and you've saved my marriage,'" said founder Matt Salzberg.With a $50 million round of investments earlier this year, Salzberg said, Blue Apron's unit economics are "really healthy," but it is "spending that money on expanding."

Salzberg envisions Blue Apron, named for the blue aprons chefs wear while learning, becoming the largest name in the country for cooking. In November, Blue Apron said it would launch an online store for cooking gear, on top of its existing delivery system and a line of cookbooks.Blue Apron picks the recipes that are delivered each week based on food preferences, rather than letting customers choose from a variety of meals as some other services do. That way, the company can control its costs, as it knows just how much of each ingredient it plans to ship each week. Its recipes also call for the customer to wash produce, and chop and dice ingredients such as onions, steps some of the other services handle before shipping.Among the Chicago-area companies, Meez Meals features chopped and diced ingredients and sells only vegetarian food, but gives users suggestions on ways to add meat for carnivores; Cooked delivers ready-to-eat meals that just need to be heated; and Madison & Rayne delivers pre-cut ingredients so customers can create restaurant-quality dinners at home."

There is absolutely an appetite for this stuff, I'm not sure how big that appetite is," said Justin Massa, founder and CEO of Food Genius, a firm that works on big data for the food industry. "My concern for some of these companies is if they don't figure out alternate products to offer something to a more down-market, budget-conscious consumer, that growth is going to plateau fairly soon."Meez Meals, which delivers from a prep space in Evanston, takes its name from a play on the French term "mise en place," or the way a chef has ingredients gathered and in place before cooking, as well as a play on the idea of ease.Three times a month, a team at Meez Meals tastes items that could be added to the company's rotating menu. On a recent afternoon, the taste test featured a pizza with a spinach pesto cream sauce, sweet potatoes and cheese; quesadillas with ingredients such as feta and tomato; and desserts including a peanut butter and chocolate pizza and chocolate bread pudding with strawberry sauce.

Each person at the tasting gave feedback, including executive chef Max Barajas. Then, he went back to tweak the recipes. Founder Jen Moore wants recipes that are easy yet are things that customers would not think of concocting."If it is something people are already making on their own, they probably don't need us for it," said Moore, who left a brand management job at Unilever to start Meez Meals after hearing her sister complain about the preparation necessary to cook dinner from scratch.Madison & Rayne, started in 2013 by Melanie Mityas and Josh Jones, former executive chef at the restaurant Spring, is starting to look for outside investors in the hopes of replicating its model with a local chef, local sourcing and personal delivery in other U.S. cities next year. It says it has thousands of customers in the Chicago area, that most people order two meals per week, and that it is profitable."We're encouraged when we see the competition doing well because it shows that there is demand," Mityas said.