Develop the operational and organizational model, building the employees' capacities
Key Activities:
- Study and define the concept specifications (including packaging equipment, packaging material and preservation technique)
- Identify potential partners for production, assess partners and recommend the best supplier and the corresponding best bottle concept
- Map the corresponding production and packaging processes for the new product
- Analyze and assess potential sales partners for the new product (including hospitality, F&B distributors, retail chains, export)
Results Achieved:
- Establish the production and packaging process by testing the packaging equipment and preservation techniques
- Validate ideas through focus group discussion and running surveys
- Establish sales channels for new product and identify best partners for POS
