Methods and models for managing the seasonal value proposition of bakeries

Abstract

Purpose: the main purpose of the article is to develop methods and models for managing the seasonal value proposition on the example of bakery enterprises of consumer cooperation in the Krasnodar Region. Discussion: еvaluating the value proposition based on the seasonality criterion is one of the stages of analyzing the business model of small and medium- sized businesses. The proposed method of managing the seasonal value proposition uses methods of forecasting seasonal fluctuations and correlation and regression analysis in conjunction with the method of numerical description of the parameters of the business model functioning. Results: the developed method implements the concept of managing a seasonal value proposition based on the criterion of efficiency / lost profit. The essence of the concept is to identify and select a seasonal value proposition, study its impact on the main nomenclature and find the strongest relationships between the process of reducing the volume of production of the main nomenclature and increasing the volume of the seasonal value proposition. Based on the identified relationships, the comparative efficiency of the process is determined, reflecting the increase in profit or the amount of lost profit. The proposed method is tested on the example of the baking industry of consumer cooperation in the Krasnodar Region in order to further develop its development strategy. However, it should be noted that this method can also be used independently in the process of managing the nomenclature of an organization in any field of activity.