2022Journal articleFree to read
Bisma Ayodha Kurniawan Putra, Febrian Setya Enindito
Zenodo (CERN European Organization for Nuclear Research)
Customer Segment \n\nDemografi : Target market kami usia mulai 15 tahun sampai 30 tahun. Gender target kami adalah Perempuan, tapi tidak dipungkiri laki – laki bisa menjadi target kita atau collateral.\n\nSegmentasi kami adalah menengah kebawah, karena harga yang akan kita patok mulai 7.000 sampai 15.000. Anak kuliah dan anak sekolah adalah target market kami.\n\nUntuk geografi, toko kami berada di Kota Malang, khususnya kami akan membuka di dekat Sekolah dan Universitas. \n\nCustomer Relationship\n\n• Melayani dengan 5S (Salam, sapa, senyum, sopan, dan santun).\n\n• Memberikan tester kepada target market yang kita tuju.\n\n• Memberikan promo – promo menarik bagi yang berulang tahun.\n\n• Memberi promo menarik tiap bulan.\n\n• Antri online dengan membuka web. Orang pesan online dan memilih diambil jam berapa. Nanti ada jalur tersendiri dan menunjukkan kode pemesanan. \n\nChannel\n\n• Pemanfaatan Digital ads, kami menggunakan Manager Ads.\n\n• Marketing melalui konten tiktok, Instagram.\n\n• Pemasangan Billboard.\n\n• Memakai jasa influencer local.\n\n• Membuat web resmi. \n\n• Scanner Barcode.\n\nKey Partner : \n\n1. Kompetitor langsung : Es wawan dan Es Camelo karena mereka ada pada segmen menengah ke bawah.\n\n2. Kompetitor tidak langsung : Mixue,McDonald,Sour Sally, karena segmen mereka adalah menengah keatas\n\nKey Activities : \n\n1. Membuat rasa yang menarik untuk pelanggan seperti matcha,mangga,red velvet dll\n\n2. Biasanya cone ice cream tidak ada rasanya hanya rasa hambar, maka kami menciptakan cone yang terdapat rasanya, sehingga customer dapat menikmati keseluruhan es grem\n\n3. Poster dengan menonjolkan harga yang murah (font dibesarkan)\n\n4. Promosi menggunakan influencer local dan SMA \n\nKey Resources : \n\n1. Buka pukul 9.00 AM sampai pukul 8.00…
Abstract shortened. Read the full abstract at the source.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Food science / processing
Making, milling, storing or using matcha in foods.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is mentioned in passing here (named in the abstract).
Bisma Ayodha Kurniawan Putra, Febrian Setya Enindito. (2022). Business Model Canvas - Es Grem Abis. Zenodo (CERN European Organization for Nuclear Research). https://doi.org/10.5281/zenodo.7415125
DOI: 10.5281/zenodo.7415125
The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 76×Lately, matcha green tea has gained popularity as a beverage and food additive. It has proved to be effective in preventing obesity and related metabolic syndromes. However, the underlying mechanisms of its control effects against…
Animal studyMetabolism and weightInflammation and immunityAntioxidants and polyphenolsCited 48×For serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering…
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×The leaves of the Camellia sinensis plant are used to produce many different types of teas, and green tea is particularly noted for its health promoting properties which are attributed to high concentrations of phenolic compounds known as…
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×