Background
Cái Lò Nướng operates a central kitchen in Tan Binh, but does not yet have a showroom in the city center.
The challenge: transition from a production-based model to a point-of-sale model to build brand awareness and reach customers.
Problem
- There are no stores in the city center to serve customers in person.
- Suitable area and route have not yet been determined.
- There is a shortage of personnel to search for and assess potential locations.
- There are no clear criteria for selecting sales points.
There is no foundation yet for deploying an offline store system.
Target
- Develop a set of criteria for selecting suitable locations for the model.
- Search and screen potential positions.
- Opening the first retail outlets in the city center.
- Ensure operational efficiency and revenue from the start.
Site Plus deployment
- Develop criteria for selecting retail locations based on the bakery model.
- Searching, screening, and evaluating land plots.
- Focus on high-traffic routes, close to office areas.
- Assisting in contract negotiations to secure long-term exploitation.
Result
- Opened successfully first 2 stores in District 1 (Nguyen Thai Hoc, Nguyen Thi Minh Khai)
- The sales points meet the criteria for traffic volume and accessibility.
- Revenue achieved Meeting expectations right from the initial operational phase.
- Laying the foundation for the development of an offline store system.
From the central kitchen to the retail store, the first point of sale determines the potential for future brand and system development.
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