Marketing Plan - Positioning Map of Hog’s Breath Café

Running Head: MARKETING PLAN
MARKETING PLAN
Name of the Student:
Name of University:
Author Note:

MARKETING PLAN1
Table of Contents
Task 2...............................................................................................................................................2
Product brand positioning............................................................................................................2
Market leaders for the product.....................................................................................................4
Consumer adoption process.............................................................................................................5
Pricing strategy................................................................................................................................6
Service plan.................................................................................................................................7
References........................................................................................................................................8

MARKETING PLAN2
Task 2
Product brand positioning
The prime rib steak that is being proposed by Hog’s Breath Café is aimed at drawing the
attention of the meat lovers (Hogsbreath.com.au 2019). The infusion of different sauces and
flavours would permit the venture in improving their service proposition in the different markets.
Sanchez-Sabate and Sabaté (2019) opined that the effective positioning of the propositions
allow an organization in gaining a competitive edge over the existing players in the market. In
this relation, the modifications in the proposition of prime rib steak and inclusion of new flavours
of sauce would allow the venture in gaining a competitive edge over the existing market players
like Kingsleys Australian Steakhouse and IMC Steak House (Malek, Umberger and Goddard
2019). The evaluation of the changing preferences of the customers towards meat consumption
would also allow the venture in improving the business propositions. The inclusion of chicken or
pork based steak in the menu would allow the organization in adhering to the growing trend of
meat consumption among the Australian consumers (Morgan et al. 2019). Therefore, the
development of propositions in accordance to the demand of the customers would allow the
organization in gaining a competitive edge in the markets.