Montreaux

In: Business and Management

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MONTREAUX CHOCOLATE Student’s name
Professor’s name,
Course title
Date

Discuss the key challenges and marketing issues Andrea Torres must address at this time. Why do you feel these issues and challenges are key to the success of the new product line?

Andrea Torres should concentrate on marketing issues that is positioning, size, and packaging. The quality of the product which indicated health benefits as a potential strong basis for positioning over state. Perception consumers should have of Montreaux chocolate USA versus its primary competitors. Credibility issues because of the brand name. Some consumers preferred the smaller squares for portion control while others preferred 3.5 ounce candy bar and NDP needed to choose one size over the other. They should also focus on testing the market having in mind that their competitors are also moving fast. I feel that the above issues are of major concern because in every business the consumer is the main target and their demands need to be addressed to retain them in future. They should be very cautious on the quality of their product to ensure that they give the best to their customers and a thorough test of the new product should be done before it is released for sale.

2. Evaluate the achievability of the company objectives for Montreaux USA. Identify the most salient aspects of the chocolate confectionery industry, globally and domestically, that bear on a new product introduction. Provide support for your conclusions.

The chocolate is made by roasting, crushing and refining cocoa beans. Dark chocolate is typically at least 55% cocoa. High quality products contain a at least 75%.milk chocolate contains a maximum of 50% cocoa to which milk is added. The higher concentration of cocoa in dark chocolate is the source of its claimed health benefits.…...

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