Kudler Fine Foods Diversity

In order for Kudler’s Fine Foods to have a successful tactical plan, there must first be a well-thought strategic plan. In this tactical plan (a continuation of a strategic plan), there are a few tools that will need to be evaluated consecutively with penetrating new business as well as continually servicing the existing customer base.

Foremost, a few staff members of Kudler’s Fine Foods will plan events (food fairs, similar to fine foods expos) in which the customers will partake in the festivities. Some of our customers will showcase their cuisine in order to promote their business and increase brand awareness, using the products we have sold to them. We will have multiple customers present (from all different backgrounds) in order to show diversity. These events will of course be open to the public. Kudler’s aspires to help promote the restaurants’ businesses since we provide them with the products. Because the restaurants will promote their business, this will subsequently give us additional business (their need to service their customers, gives us a bigger need to service them). We will then offer promotional items to our existing client base due to their need to order more from Kudler’s.

Our hope, in some of the most recent internal corporate monthly newsletters published, is to keep all employees motivated and informed. In this newsletter, the staff is updated on existing customers (how well they are doing as well as what recent changes they may have asked of Kudler’s), changes within the organization, and future prospects. If new accounts are penetrated, this will in turn develop better opportunities for any overzealous staff members as well as the sales team. We not only want the staff to help us grow the business, but to display the diversity within our teams that we highly respect as they are out on new adventures.

Kudler’s has also chosen to host community events in which we will visit schools located in impoverished neighborhoods. It will be through community events such as these that we are able to have one of our top chefs be the spokesperson and teach the chefs and cooks at the schools how to better prepare