Bringing A Project Back in Line

RFP for Café Au Latte

Name

Course

College

July 2017

RFP for Café Au Latte

The project’s main objective is to provide main quality beverages to the large number of customers in San Francisco. The Café Au latte Shop will ensure that customers get a variety of best tasting coffee beverages around the targeted area. To achieve this, the company will ensure it uses a high-quality ingredients and following a professional recipe for all the beverages prepared.

The menu listings, layout of the store and marketing activities will all focus on increasing the sales of the espresso drinks that will have a higher margin. To complement the espresso drinks, there will be brewed tea and coffee and some additional refreshment that will help increase the customer turnout. All these products will be sold in the Café’s coffee bar. In addition, there will be small salads, pastries and sandwiches that the customers will find handy when ordering their favorite coffee beverages. For those customers that would prefer homemade coffee like the gourmet clientele, the company will offer coffee beans. The customers will be able to access menu offering alongside free magazines and books that they can read when inside the coffee café.

Café Au latte’s main menu will be developed around coffee drinks that are espresso-based. These beverages include mochas, lattes and cappuccinos. For each line of espresso drinks, the menu will include an offer with skimmed, whole or soy milk all of which are ‘shot’ of espresso based to help widen the market segment. The preparation of the products will be through forcing heated water through the ground coffee and creating a high pressure for pure products. The products will also be matched with additional additives to help boost the product quality.

References

Chiralertpong, A., Acree, T. E., Barnard, J., & Siebert, K. J. (2008). Taste–odor integration in espresso coffee. Chemosensory Perception, 1(2), 147-152.

Morris, J. (2010). Making Italian espresso, making espresso Italian. Food and History, 8(2), 155-183.

Schwalbe, K. (2015). An Introduction to Project Management (5th ed.). Minneapolis, MN: Schwalbe Publishing.