Marketing

Sales

The owner of the king’s teriyaki, Kim’s family, has opened restaurant around the year of 2002. It is very common among the Korean immigrants opening a teriyaki restaurant; they have learned a recipe from their close friend who’s running a same business. After they’ve thought learning process was quite enough, they have started their own at Enumclaw, auburn. Kim’s family initially targeted for local Americans instead of Koreans. The reason was simple; they thought it will be more profitable to target the local Americans because there is more population. The sales have increased respectively from year to year. They opened king’s teriyaki in the year of 2004, to make more profit. Kim’s family was targeted lunch timers who are looking for a cheap and good quality gourmet food. Kim’s family started to develop a variety of food that was cooked with local American’s tastes. Furthermore they trimmed down some of the menus that aren’t selling much, and gave more variety in most selling menus with different ingredients. For instance, yakisoba is one of their bestselling lunch menus, and it was only served with chicken and beef. But along with trimming down the menu, Kim’s family added more ingredients like pork and shrimp for yakisoba. When they saw customers liked it, they added house yakisoba which adds up all ingredients for those who wants full flavor.

Their peak time is normally after noon, which is lunch time. And king’s teriyakis most popular menus are teriyaki, yakisoba, and Mongolian beef.

Distribution

The owner, Kim’s family, said it was really unpredictable and hard to measure an inventory at first. Because most materials for restaurant has expiration date, and US health department strictly regulates the use of food before the expiration date, They had hard time figure out how much they needed for weekly basis of inventory. So they started from 3 day basis inventory system, and extended to weekly. Some of raw meats like chicken and beef which...