Describe Your New Service Concept Must Have 731816

Describe your new service. Your new service concept must have all the main characteristics of a service which include intangibility, nonstandardization, and inseparability. Include the experience attributes of your product.

What role has technology played in your service. 2. How will you measure your quality of service? 3. What barriers might you run into in globalizing your service? Provide specific examples. 4. In terms of the marketing mix, what specific marketing strategies will you use to distribute, price and promote this service? 5. You will provide a 3–5 page (APA formatted) paper with at least three supporting references. You should include at least one illustration which can be included in the body of your paper or appendix. NOTE: Your paper should be in APA format and cite all references used.

Paper For Above instruction

As the newly appointed marketing manager for Edible Arrangements®, I propose the development of a personalized digital service platform that enhances the customer experience by enabling real-time customization and ordering of fresh fruit arrangements through a user-friendly mobile app and website interface. This service embodies the core characteristics of a service—intangibility, nonstandardization, and inseparability—by offering a highly personalized experience that is crafted at the moment of order, emphasizing the experiential aspect of freshness, presentation, and customization.

The intangibility of this service lies in the perception of quality and freshness, which cannot be physically examined until delivery. To bolster customer confidence, the platform will incorporate vivid imagery, descriptive content, and virtual previews to simulate the sensory experience. Nonstandardization is addressed by allowing customers to tailor their orders with specific fruit options, arrangements, and add-ons, making each service unique to individual preferences. Inseparability is reflected in the direct interaction between customer and service staff during live customization, augmented by real-time communication features on the platform, ensuring that the service is experienced simultaneously with its creation.

Technology plays a pivotal role in delivering this service. Advanced ordering systems, real-time inventory updates, and AI-driven customization tools facilitate seamless transactions, reduce error rates, and enhance personalization. Additionally, augmented reality features enable customers to visualize their arrangements before finalizing their order, heightening engagement and satisfaction. The platform also integrates secure payment gateways, delivery tracking, and customer feedback modules to continuously improve service quality.

Measuring the quality of this service involves multiple metrics including customer satisfaction scores, net promoter scores (NPS), repeat purchase rates, and delivery accuracy. Post-delivery surveys and online reviews will serve as key indicators, providing insights into perceived quality and areas for improvement. Monitoring social media feedback and engagement levels will also help assess online reputation and service effectiveness.

Globalizing this service introduces barriers such as cultural differences, language barriers, regulatory compliance, and logistical challenges. For instance, dietary preferences and fruit availability vary worldwide, requiring localized menu options and supply chain adjustments. Regulatory standards concerning food safety, import/export restrictions, and packaging regulations differ across markets, necessitating thorough legal research and compliance strategies. Additionally, logistical issues like reliable international shipping and customs delays could impact service delivery timelines.

To overcome these barriers, tailored marketing strategies will be implemented. Localization efforts include translating the platform into local languages, adjusting menu offerings to regional tastes, and establishing regional partnerships for sourcing ingredients. Digital marketing campaigns will target specific markets through social media, influencer collaborations, and regional promotional events. Pricing strategies will consider local economic conditions and purchasing power, employing flexible pricing structures such as dynamic pricing or regional discounts. Promotion will utilize online advertising, targeted email campaigns, and loyalty programs to build brand awareness and customer retention.

Distribution strategies involve partnering with local delivery services and establishing regional fulfillment centers to ensure timely delivery. The use of data analytics will optimize delivery routes and inventory management to increase efficiency. Pricing will reflect a value-based approach, emphasizing quality, customization, and convenience, with introductory offers to attract early adopters. Promotions will highlight the personalized experience, emphasizing freshness, health benefits, and the novelty of virtual customizations.

In conclusion, developing a personalized, technology-driven fruit arrangement service exemplifies a modern approach to service marketing, addressing core service characteristics and global challenges. By leveraging innovative technology, implementing robust quality measurement tools, and adopting strategic localization and marketing tactics, Edible Arrangements® can successfully expand its brand presence globally while maintaining high service standards and customer satisfaction.

References

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• Fitzsimmons, J. R., & Fitzsimmons, M. J. (2014). Service Management: Operations, Strategy, and Security. McGraw-Hill Education.
• Grönroos, C. (1994). From Marketing Mix to Relationship Marketing: Towards a Paradigm Shift in Marketing. Management Decision, 32(2), 4-20.
• Kotler, P., & Keller, K. L. (2016). Marketing Management (15th ed.). Pearson Education.
• Lovelock, C., & Wirtz, J. (2016). Services Marketing: People, Technology, Strategy (8th ed.). Pearson.
• Ostrom, A. L., Bitner, M. J., Brown, S. W., & Hubbert, A. R. (2010). Moving Forward and Making a Difference: Research Priorities for the Science of Service. Journal of Service Research, 13(1), 6–24.
• Schneider, B., & White, S. S. (2004). Service Quality in Health Care: A Stakeholder Perspective. International Journal of Quality & Reliability Management, 21(4), 378-389.
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