Marketing Mix Analysis Of Le Bistrot Pierre Restaurant Marketing Essay

Marketing combine Analysis Of Le Bistrot capital of South Dakota Restaurant Marketing Essay gatewayMarketing unify is use of high-priceds and servicesd to describe the combination of different marketing activities that a business does to best meet the needs of the market it is targeting (Jobber and Fahy, 2009). At first, the marketing mix was compounded of 4Ps starting with the product, price, place and promotion. Thereafter a nonher(prenominal) elements were added to these tools and these elements were people, work on and physical evidence. Considering the added elements, the marketing mix of 7Ps forms a tool that businesses use to satisfy the needs of costumers in the market it targets. Accordingly, the purpose of this report is to hit the books how Le Bistrot capital of South Dakota, a French restaurant on Mill Lane, in Leicester uses the marketing mix. Identifying where this restaurant succeeds in using the 7Ps and where it fails and proposing what improvements stomach be made.The main(prenominal) product in Le Bistrot capital of South Dakota is the food for thought and drinks bill of fare. The products must grant good value for money for clients and be of a high reference to entice the customers to want to spend and to make a return visit. This restaurants food and drinks menu are of a very high standard. The website notes that the managing police squad of the restaurant often go to France to taste new foods and drinks to offer to their customers. Le Bistrot capital of South Dakota in any case offers a eat menu to its customers at selected branches.Unfortunately, Le Bistrot Pierre does not offer a childrens food menu. However, if the restaurant was to offer a childrens menu it would entice families to visit the restaurant knowing that they would not put up to buy their children and adults meal srailway carce for a lot of it to be wasted. Furthermore, religious offering a childrens menu would promote the restaurants family friendly atm osphere and increase over every last(predicate) profits.As mentioned above Le Bistrot Pierre offers a eat menu, til now it only offers this menu at its Leamington Spa, Harrogate, Stockton Heath and Stratford-Upon-Avon branches. Therefore, its customers in places like Nottingham and Leicester do not create the opportunity to taste this menu. Furthermore, although these 4 branches offer eat menus they all open at different times, for instance, Stratford-Upon-Avon offers its breakfast menu from 7am on weekdays whereas Leamington Spa only offers its breakfast menu on weekends (Le Bistrot Pierre, 2010). wizard enigma with this is that customers who are travelling throughout the UK and see a Le Bistrot Pierre restaurant whitenthorn assume that they give the axe get a breakfast then realise that the particular branch they have gone to does not offer this service. Though Szymanski, et al (1993) suggest that marketing standardisation crosswise business branches is still under consta nt debate, the effect of giving customers blend perceptions about opening times and breakfast service across cities may be problematic. Therefore to ensure that customers have a good customer experience at all times the chain should offer the breakfast menu at all its chains and at the same times.The monetary valueIt is important that the price should be competitive however the food offered should also represent the amount of money that the customer is spending on it. The luncheon menu at Le Bistrot Pierre according to the website is 9.75 for both socio-economic years and 11.75 for common chord courses (Le Bistrot Pierre, 2010). These prices are reasonable when one looks at other French air restaurants in Nottingham. For instance, French bread and butters lunch time menu offers a two course meal for 8.50 and a three course meal for 10.50 (French Living 2010). In addition to this, Le Mistral in Nottingham offers a 2 course lunch menu for 8.90 and 3 course lunch for 10.90 (Le M instral 2010). In control the wine-colored menu at Le Bistrot Pierre, they offer their cheapest white wine at 13.75 and the most costly at 27.60, and for their red wine, their cheapest is 17.95 and their most expensive 61.75. This seems reasonable when compared with Le Mistral other French restaurant in Nottingham that offers their cheapest white wine at 13.95 and their most expensive at 45.50, and for their red wine their cheapest is 13.95 and their most expensive is 45.60.The PlacePlace is concerned with the location so that the customer can buy the product with ease, and its accessibility to the store is another important aspect. In the case of the restaurant it ideally should be in a central place. This means that it is in an area of high ikon for potential customers, be they on foot or in a simple machine. In regard to Le Bistrot Pierre, they are located centrally in all their 8 locations. These locations are in different counties in the UK much(prenominal) as, Derby, Ha rrogate, Leamington Spa, Leicester, Nottingham, Sheffield, Stockton Heath and Stratford-Upon-Avon. Similarly, a new branch is being opened in Yorkshire, providing a wider reach to customers around the UK. A negative aspect of Le Bistrot Pierre is that it does not offer a car viriditying rapidity at any of its chains therefore if someone wishes to park their car they will have to pay high central city prices. One potential improvement for future restaurants within this group would be to have a car parking facility to entice customers from the outskirts of cities to visit them.The progressionPromotion involves different items and the ways in which businesses communicate their products to the customer showing the benefits of buying their products. Le Bistrot Pierre has 2 very popular promotions they do daily, the first is the Early Bird and Pre-Theatre menu which consists of 2 courses before 7pm and cost 13.90. The second is the Prix Fixe Evening with a glass of St. Jean wine which cost 15.50. In regard to special events, Le Bistrot Pierre offers the Soire Gastronomique menu on the 2nd and 4th Tuesday of the month for 21.90 and the Dine with Wine 3 course menu, each course comes with a specially matched wine for 26.90. In addition to this, Le Bistrot Pierre also promotes its brand via gift card that customers can purchase for their family and friends to go and try the restaurants food and drink.The slewPeople includes everyone who is connected to the product. This involves employees, customers, management and the business owners therefore everyone has an important role in making the business succeed. The restaurant need to have qualified chefs and rung who can present the product to the customers and are experts in French cuisine. Le Bistrot Pierre details on their website the type of person they wish to thrash them, noting that they wish to employ people who are friendly, enthusiastic, hard working and billing about giving excellent customer service in a busy restaurant environment. Le Bistrot Pierres website has several reports from journalists promoting the superior quality of their food. Furthermore, Le Bistrot Pierre uses the media and journalists to promote their offers and competitions for free evening meals.The ProcessProcess focuses on the activities done to the product before it is provided to the customer and the method or the growth used to provide the service. The main element in process is time, if the process takes long, the sale of the product will be affected. Interestingly, the Le Bistrot Pierre team visits some suppliers in order to ensure the health of the livestock purchased. This evidently expresses the concern that the management have towards providing the customers with their monies worth. Accordingly, the quicker the process is, the more comprehended the product. In the restaurant website news section, an article taken from Leicester and mercury report dated 3rd June 2010 shows an appreciation to this p rocess of being quick and flawless. The only slight let down mentioned by the writer Gary Mitchell was that when he consistent coffee tree mousse for his desert, he ended up with an Orange chocolate he did not order.The Physical EvidencePhysical evidence can be defined as the experience in the use of both service or product. For example, brochures or pamphlets that describe the product to the customer to alter him to know what he is buying and its qualities. Also, the restaurant is furnished in a very warm way in which the high and middle class individuals will be comfortable dining and wining. Moreover, the arrangement of the hall can be adjusted to suit family seating. This means customers of different categories can watch over convenience in Le Bistrot Pierre. In the case of the different restaurant servings, it is described in its various menu cards for starters, main courses, desserts, and drinks. final resultIn general, Le Bistrot Pierre used all the 7Ps of the marketing mix to meet the needs of the customers, though it slightly failed to use them fully as Gary Mitchells article points out. Improving the quality of the service, adding childrens menu and creating home delivery meals, would divine service to increase the popularity of the restaurant though it has already set a good reputation in gastronomy as the restaurant declares it in the website.Furthermore, Le Bistrot Pierre may preferably consider putting the breakfast menu in all branches that do not have this menu yet. This should be support by specific timing for the breakfast start in all branches. Finally, Le Bistrot Pierre do not have car park and may lose some customers. They could try to create arrangements (or contract) with the nearest car park and tell the customers they have free parking. This will serve as a means to entice potential customers and increase business for the restaurant.