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GROCERY DELIVERY: A FEASIBILITY STUDY ENGLISH 212: TECHNICAL WRITING BEAU BIVINS.

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Presentation on theme: "GROCERY DELIVERY: A FEASIBILITY STUDY ENGLISH 212: TECHNICAL WRITING BEAU BIVINS."— Presentation transcript:

1 GROCERY DELIVERY: A FEASIBILITY STUDY ENGLISH 212: TECHNICAL WRITING BEAU BIVINS

2 OVERVIEW Introduction Methods Results Conclusion Recommendation

3 INTRODUCTION Researched the feasibility of establishing a grocery delivery service in the Anchorage area. What the market wants. Groceries to you Factors to consider Manned or Unmanned Warehouse-based or Store-based

4 METHODS I conducted my primary research on the UAA and APU library databases. I reviewed many peer reviewed articles on the topic of grocery delivery. I reviewed reputable online websites that focus on social media and emerging business trends around the world. I created a questionnaire to help me get a better understanding of how much the immediate community is aware of the grocery delivery concept. I distributed said questionnaire to fellow classmates and random potential customers to really get a good idea of whether or not a service like this would get used. I examined the data and created graphics using the information provided by the respondents.

5 RESULTS The results that we gathered were very helpful in depicting the current attitude and knowledge towards grocery delivery. Questions asked: Are you familiar with the grocery delivery concept? Would you use a grocery delivery service? Do you prefer manned or unmanned deliveries?

6 80% of the participants surveyed indicated that they were unfamiliar with the concept of grocery delivery.

7 We can see that by an overwhelming margin people would indeed use a grocery delivery service if they were made aware of its existence

8 An overwhelming majority would prefer a manned delivery to an unmanned delivery, (17 out of 20.)

9 CONCLUSION Indeed feasible Awareness of factors Market knowledge Time conscious

10 RECOMMENDATION Be conscious of competitors Larger sample Time Market research


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