WK 10: Distribution/ Final

Caribe a al Carte is a food truck, there will be need to stock up on the items needed to make the food that is on the recipe for its customers. A designated warehouse will be needed to store its supplies that I need to keep the truck operational. “A large, highly automated warehouse designed to receive goods from various plants and suppliers, take orders, fill them efficiently, and deliver goods to customers as quickly as possible.” Some of the suppliers for my business are La Cadena, El Supermarcado, Sam’s Club and Costco. There will be a refrigerator, a space to store dry goods and having a space to conveniently stock the food truck. Once receiving our goods from our supply chain, it is the food truck that solely delivers our special menu to all of its customers. My priority is delivering the highest quality of ingredients that make up my recipe to my customers as quickly as possible. Keeping the food fresh means that a refrigeration system must be in place in the food truck as well, and it also has to be in regulation with the state of Nevada. This insures that our customers are getting the value that they deserve. Cleanliness is a means to promote this business. There is a cost to traveling to each location, but to cut fuel costs I can use bio fuels, such as corn oil converter for a diesel truck. The set back is that the truck will smell like French fries, but it also might help the business as well by keeping the customers interests in the food that is being prepared. My relationship with the producers and the wholesalers is like a vertical marketing system, “A distribution channel structure in which producers, wholesalers, and retailers act as a unified system. One channel member owns the others, has contracts with them, or has so much power that they all can cooperate.”