PROJECT: "Improving the Tourism Offer Gourmet Lurin fairground"
Saturday, November 3, 2007
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This project is executed by the Consortium CIDESMA and CENCATUR SAC, is funded by the Consortium of Private Organizations Development Promotion of Small and Micro Enterprise - COPEME, the Mind, The EU and PROPOLI . • The Project goal is to increase the number of customers in the fairground located in the main square of Lurin.
• With this action we hope to obtain the following results:
1. The fairground improve the presentation and image of your event.
2. The fairground increase the quality of its product offerings and services.
3. Fairground properly managed business management tools.
• The micro project is expected to benefit directly to 50 exhibitors and indirectly to the 250 members of their families (an estimated 5 people per family).
• The current food fair, has a captive audience or current clients, these clients are mainly people living in the same district of Lurin, economic status are middle and low, low quality mainly related to the type of services provided at the fairgrounds, making the potential customer segments upper middle and upper socioeconomic attend mainly to restaurants and shopping countryside with higher quality products and care, your customers are very different between men and women, youth, adults and seniors.
• Among the main products are: a.
Desserts and sweets: porridge, picarones, puddings, cakes, candies, etc. B.
In Food: Arroz con pato, carapulcra, dry soup, spicy guinea pig, pachamanca, Rachi,
Desserts and sweets: porridge, picarones, puddings, cakes, candies, etc. B.
In Food: Arroz con pato, carapulcra, dry soup, spicy guinea pig, pachamanca, Rachi,
tummy, kebabs, stuffed potato, among others. C.
In beverage chicha morada and soft drinks.
In beverage chicha morada and soft drinks.
• The average price per plate is S /. 1.00 nuevo sol to sweets, desserts, drinks and 5.00 to 7.00 nuevos soles for the dishes.
• About brings the food pitchman 60 dishes of food for each Sunday and if it falls fortnight or month brings to about 120 dishes. Likewise, the pitchman for sweets and dessert brings an average of 40 to 50 parts, while the half and end of month 80 to 100 parts.
The project aims by improving aspects of presentation, supply and organization, strengthening of the following target markets: a) current customers who try to retain, b) potential customers, whom we treat to attract and c) lost customers, which we try to recover.
PHOTOS:
VIDEO: "first order" 
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