Giuseppe's Sausage Case Analysis

Introduction To Joe Cotrone, making sausage was a natural born art. In the early '90's he started making custom specialty sausage out of his kitchen and selling them to his friends, associates and patrons at the restaurant where he worked as a bartender in the Memphis Tennessee area. He made his product available by serving it at the restaurant and selling it out of a cooler from his car. From the conception of his …

…valuable customers as incentives would lead to loyalty and therefore increase sales volume as well. Loyal customers often refer others, and therefore broaden the customer base. Explore gourmet and specialty shops that cater to customers who are looking for high end products. Strategy of differentiation will continue to draw upon the market niche that Joe has worked so hard to develop. More of a profit margin can be realized by the specialty high end products.