The Wack Takeout & Delivery Kitchen
The Wack Takeout & Delivery Kitchen
Description

The Wack Kitchen is located inside the Cheam Mountain Golf Course in Chilliwack, BC. The company was co-founded by two KPU school of business grads in late 2020. The Wack was created out of necessity to pivot existing food truck operations into a virtual kitchen focused on takeout and 3rd party delivery services. Since its inception, the company has expanded its operations into in-house dining, catering and events. Adding these services required renovating the building and training and developing staff which required significant capital. As of January 2022, the restaurant is operating at break-even and is actively looking for new ways to increase revenues or reduce expenses.

Number of employees
2 - 10 employees
Year established
2020
Categories
Branding & style guides Market research Operations Lead generation Sales strategy
Industries
Food & beverage Hospitality Travel & tourism

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Restaurant, Catering & Events Consultant

Who We Are: The Wack Kitchen is an in-house, takeout and delivery restaurant that offers consumers multiple virtual restaurant brands. Our company believes the winning formula for success is a combination of great food, service and people. Our Challenge/Opportunity Located inside a golf course off a major highway in BC, the restaurant has a unique view & atmosphere that competing downtown restaurants do not have. While this has the potential to be a competitive advantage, currently it is a challenge. The off the beaten path location requires The Wack to become a destination for guests, very rarely does a customer walk through the door because they just drove by. While this was not a challenge when operating solely as a virtual kitchen using 3rd party delivery apps, with dine-in service now open it is critical to drive traffic through the doors. Student Focus Areas & Deliverables Strategy  - Developing a strategy to increase the current in-house dining & develop a go-to-market strategy for securing event bookings and catering contracts. Operations  - Recommend process improvements or redesign processes; develop improvements to supply chain processes to be more responsive to changes in demand; introduce quality assurance into our internal processes; redesign incentive structures to improve employee performance and engagement. Marketing  - Complete a full customer, competitor, market, and environmental analysis; complete a marketing strategy review; design a new marketing strategy (product, place, price, and promotion); conduct an overhaul of our branding or communication strategy. Sales  - Design a new/improved prospecting process for our sales team; design a new/improved pricing or service structure to help us roll out better prospecting that increases conversion rates and boosts our sales team's performance. Talent  - Design a new/improved recruitment process; develop a diversity and inclusion strategy; design a new/improved employee engagement program with survey mechanisms. Finance  - Design new/improved accounting processes; identify opportunities to help us streamline costs. Other duties the student may complete could include : Conduct research and data analysis. Create presentation decks and assist with presentations to key stakeholders. We will plan to communicate with our virtual intern using these communication tools:  Riipen messaging, company email, company messaging group on Whatsapp Student's primary contact : Kathleen King, co-owner Secondary contact:  Chase Reilly, Head Chef

Admin Kathleen King
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Category Branding & style guides + 4
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