BUSINESS MODELS

ISAHI ALEXANDER SANTIBAÑEZ DEL MORAL

FAST-CASUAL
 CHARACTERISTICS

1- Use of technology: The fast-casual model often makes use of technology to streamline processes and
improve the customer experience.
2- Moderate price: In general, prices on a fast-casual model tend to be in the mid-range, offering balanced
value for money.
3- Focus on efficiency and speed: Although the fast-casual model differs from fast food in terms of quality
and atmosphere, it still focuses on offering fast and efficient service.
 ELEMENTS

1.- ORDER CUSTOMIZATION: FAST-CASUAL RESTAURANTS OFTEN ALLOW CUSTOMERS TO CUSTOMIZE THEIR
ORDER ACCORDING TO THEIR PREFERENCES.
2.- QUALITY MENU: THE FAST-CASUAL MODEL IS CHARACTERIZED BY OFFERING HIGH-QUALITY FOOD AND
HEALTHIER MENU OPTIONS COMPARED TO TRADITIONAL FAST FOOD.
3.- ATMOSPHERE AND DESIGN OF THE VENUE: ALTHOUGH FAST-CASUAL RESTAURANTS ARE MORE CASUAL
THAN CASUAL RESTAURANTS, THEY TEND TO HAVE A MORE PLEASANT AND COMFORTABLE ATMOSPHERE
COMPARED TO TRADITIONAL FAST FOOD.
DELIBERY
 CHARACTERISTICS
1.-FOCUS ON HOME DELIVERY: THE MAIN FOCUS OF THIS BUSINESS MODEL IS FOOD DELIVERY AT HOME,
EITHER THROUGH AN ONLINE DELIVERY PLATFORM, OWN DELIVERY SERVICE OR A COMBINATION OF
BOTH.
2.-MENU OPTIMIZED FOR DELIVERY: THE MENU OF A TAQUERIA WITH A DELIVERY BUSINESS MODEL MAY
BE DESIGNED TO OPTIMIZE THE QUALITY AND APPEARANCE OF THE FOOD DURING TRANSPORTATION.
3.-ONLINE DELIVERY PLATFORM: THE DELIVERY BUSINESS MODEL OFTEN INVOLVES THE USE OF AN ONLINE
DELIVERY PLATFORM, WHICH ALLOWS CUSTOMERS TO CONVENIENTLY PLACE ORDERS ONLINE AND MAKE
PAYMENTS.
ELEMENTS
1.- ONLINE PLATFORM: AN ONLINE PLATFORM WHERE CUSTOMERS CAN PLACE ORDERS AND MAKE
PAYMENTS. IT CAN BE A MOBILE APP, A WEBSITE OR A SOCIAL MEDIA PLATFORM.
2.- CUSTOMER SERVICE: EFFICIENT AND FRIENDLY CUSTOMER SERVICE THAT CAN RESPOND TO CUSTOMER
QUESTIONS AND CONCERNS IN REAL TIME.
3.- PRODUCT OR SERVICE CATALOG: A LIST OF PRODUCTS OR SERVICES THAT CUSTOMERS CAN PURCHASE.
CUSTOMER EXPERIENCE
CHARACTERISTICS
1.-CUSTOMER-CENTRIC APPROACH: THE CUSTOMER EXPERIENCE MODEL PLACES THE CUSTOMER AT THE
CENTER OF ALL DECISIONS AND ACTIONS OF THE COMPANY.
2.-OMNICHANNEL EXPERIENCE: THE CUSTOMER EXPERIENCE EXTENDS THROUGH MULTIPLE INTERACTION
CHANNELS, SUCH AS THE WEBSITE, SOCIAL NETWORKS, CUSTOMER SERVICE, EMAIL, LIVE CHAT, THE
PHYSICAL STORE, AMONG OTHERS.
3.-ACTIVE LISTENING: CUSTOMER EXPERIENCE INVOLVES ACTIVELY LISTENING TO CUSTOMERS, WHETHER
THROUGH SURVEYS, SOCIAL MEDIA COMMENTS, PRODUCT REVIEWS, WEBSITE COMMENTS, OR OTHER
SOURCES OF FEEDBACK.
ELEMENTS
1.-UNDERSTANDING THE CLIENT: IT IMPLIES KNOWING THE CLIENTS IN DEPTH, THEIR NEEDS,
EXPECTATIONS, PREFERENCES AND BEHAVIORS.
2.-CUSTOMER EXPERIENCE DESIGN: THIS INVOLVES CREATING AN INTENTIONAL AND CONSISTENT
CUSTOMER EXPERIENCE ACROSS ALL TOUCH POINTS.
3.-PERSONALIZATION: PERSONALIZATION INVOLVES TAILORING THE CUSTOMER EXPERIENCE BASED ON
THEIR INDIVIDUAL NEEDS, PREFERENCES, AND BEHAVIORS.
EVENTS AND CATERING
CHARACTERISTICS
1.-EVENT PLANNING: EVENT PLANNING INVOLVES IDENTIFYING THE CLIENT'S GOALS AND REQUIREMENTS
FOR A SPECIFIC EVENT.
2.- DESIGN AND DECORATION: DESIGN AND DECORATION ARE IMPORTANT ELEMENTS IN EVENT
PLANNING..
3.-VENDOR MANAGEMENT: VENDOR MANAGEMENT IS ESSENTIAL IN EVENT PLANNING AND CATERING
SERVICES.
ELEMENTS
1.-CATERING SERVICES: CATERING SERVICES ARE AN ESSENTIAL COMPONENT IN THE EVENT AND CATERING
MODEL. THIS IMPLIES THE PREPARATION AND DELIVERY OF FOOD AND BEVERAGES FOR THE EVENTS,
ACCORDING TO THE TASTES, PREFERENCES AND NEEDS OF THE CLIENT.
2.-SUPPLIER MANAGEMENT: SUPPLIER MANAGEMENT IS CRUCIAL IN THE EVENT AND CATERING MODEL.
THIS INVOLVES THE SELECTION AND COORDINATION OF EXTERNAL SUPPLIERS, SUCH AS FOOD AND
BEVERAGE SUPPLIERS.
3.-INNOVATION AND CREATIVITY: INNOVATION AND CREATIVITY ARE KEY ELEMENTS IN THE EVENT AND
CATERING MODEL. THIS INVOLVES GENERATING NEW IDEAS AND APPROACHES TO DELIVER UNIQUE AND
MEMORABLE CUSTOMER EXPERIENCES, AS WELL AS STAYING ON TOP OF THE LATEST TRENDS IN THE
EVENT AND CATERING INDUSTRY.
 FORMULA

EFFECTIVE- EVENTS- TACOS- DECORATION- TOPPING + SALES

PASTOR- 30% BISTEC 30% CHORIZO% 20 VARIANTES 20%
 SOLUTIONS
1.-QUALITY SERVICE
2.-UNIQUE EXPERIENCE
3.-MARKETING LOCAL
4.-CUSTOMER FEEDBACK
 RECOMENDATIONS

1.-VEGETARIAN OR VEGAN OPTIONS

2.-EXPAND MENÚ
3.-HOMEMADE SAUCES AND SEASONINGS
4.-SPECIAL SALES