...Homdox Pasta Maker: Instructions of how to use: The first thing you have to do when making homemade pasta is to mix up the dough. You will need to find a dough recipe for pasta; there are a lot of recipes listed on the internet. Once your dough is made and ready to go, you will need to clamp the Homdox Pasta Maker to a cutting board or counter. Make sure the clamp is secure and not loose before you start. Put the dial on the widest setting, which is normally number 1. Then divide the dough into four separate pieces, flatten the piece you are using and slowly feed it through your Homdox Pasta Maker. Fold the dough and then repeat the above process about five times. After this you will set the dial to a thinner setting and, without folding it, repeat the process. Each time you put the dough through you can turn the dial to a thinner setting until it is as thin as you like. The Homdox Pasta Maker is one of the simplest homemade pasta makers to use. Who this Product is Designed for: .Chefs .Housewives .Those who cook for enjoyment . Looking teachers .Restaurants that cook meals from scratch Feature 1: This pasta maker is made of stainless steel; it is a heavy duty appliance and very durable. You do not even have to wash it...
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...Introduction Nestle Refrigerated Food Company, after having successfully launched and captured market share in the refrigerated pasta category, has to decide about the launch decision of refrigerated pizza in the US market. One of the significant reasons for the successful results of the refrigerated pasta launch was that there was no clear leader in this segment and that Nestle bought out an existing business and launched its pastas much earlier thus gaining first mover advantage. To achieve the same success in Pizza Market, NRFC has to consider several factors like whether the Pizza and Toppings be launched or only the Pizza, break-even size of the market for this segment and desired level of market share. This launch decision is imminent because there is a high chance of its competitor Kraft General Foods Inc. launching its pizza in the market. Analysis The bottom-line revenue to generate for the launch to be successful and the company to break even amounts to $45 million. Appendix mentions the calculations for both the options i.e. Pizza and Toppings and Pizza Only. Pizza and Toppings a) Pizza Units Calculation Consider the case of Pizza and Toppings. The case mentions that the penetrations would be in the range of 5%-25%. Assuming a penetration of 15% of total US households which is 95million. Number of Users (15% of 95 million) = 14,250,000 Definitely Buy = 30% Probably Buy ...
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...1. What is the problem? Pasta consumption in Spain is below other countries (4 kilos/person, Italians consume 25 kilos/person) and has also dropped (-2% in 1990). Underlying hypothesis is that consumption could be doubled with marginal effort. 2. How would you conduct the research? (sampling, research approach, metholodology, etc) Objective: Conduct comprehensive research to understand needs and wants of Spanish consumer. Ultimate aim is to determine if there is a business opportunity to increase pasta supply by promoting incremental demand. Steps and Approach: a. Qualitative Research – to properly define the hypothesis. a. Focus groups with customer. i. Target: different gender and age groups b. In depth interviews with customers ii. Individual sessions, different gender and age groups iii. Focus on households/women as they dictate food buying decisions c. In-depth interviews with chefs and restaurant owners (the are close to customers and their taste/preferences) iv. Target: Spanish food, international cuisine, Italian restaurants d. Product Sampling – Taste testing v. Taste all 3 pasta types 1. Plain, filled, composite b. Quantitative Research – to test the hypothesis and develop alternate solutions. Develop a good sample group. e. Personal Survey/questionnaire, vi. At: Small supermarkets, Large supermarkets, Restaurants vii. Type...
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...Hot Appetizers Page 2 Cold Appetizers, Specialty Trays & Sandwiches Page 3 Salad Selections Page 4 Special Day Buffet Page 5 Traditional Buffet Page 6 Hot Lunch Buffet Page 7 Pick 2 Pasta Buffet Page 8 Premium Buffet Page 9 Mexican Fiesta Menu Page 10 Taste of the Orient Menu Page 11 Pick Your Picnic Menu Page 12 Dessert Selections Page 13 Beverage & Bar Pricing Page 14 Additional Information Page 15 Please call us at (314) 644-1400 to place an order or plan an event! HOT APPETIZERS- PRICED PER 50 PIECES Hot Cheesy Garlic Bread $22 Golden Toasted Ravioli $30 Bacon Wrapped Water Chestnuts $66 Cannelicchi (Chicken & Artichoke Fried Cannelloni) $35 Spanakopita (Greek Pastry with Onion, Cream Cheese, Feta & Spices) $70 Crab Cakes (Blended with Peppers & Spices) $82 Stuffed Portabella Mushrooms (Salsiccia & Smoked Provolone) $77 Spinach Artichoke Dip con Crostini $65 Bacon Wrapped Scallops $82 Nonna Tucci’s Meatballs (Mushroom Marsala or Tomato Sauce) $44 Chicken Wings (Honey BBQ, Lemon Pepper, Teriyaki or Spicy) $45 Veggie or Chicken Quesadilla (Served with Sour Cream & Salsa) $85 Feta Cheese and Sundried Tomato in Phyllo $65 Breaded Parmesan Artichoke Hearts $76 Breaded Chicken Fillets (Severed with BBQ or Mt. Vesuvius Sauce) $60 All Beef Franks in a Blanket (Served...
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...Buffalo casserole * 12 ounces whole-wheat elbow noodles * 2 tablespoons canola oil * 3 medium carrots, sliced * 3 medium stalks celery, sliced * 1 large onion, chopped * 1 tablespoon minced garlic * 2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes * 1/3 cup cornstarch * 4 cups low-fat milk * 1/8 teaspoon salt * 5 tablespoons hot sauce, preferably Frank’s RedHot * 3/4 cup crumbled blue cheese (about 4 ounces) * * * More Healthy Recipe Ideas * Healthy Italian Pasta Recipes * Healthy Pomegranate Recipes * 3 Step Dinner Recipes * Heart Healthy Dinners * Healthy Recipes for Fettuccine You Might Also Like * Turkish Pasta with Bison Sauce * Florentine Lasagna Roll-Ups * Mediterranean Baked Penne * Fettuccine Timbale * Spinach & Cheese Stuffed Shells Preparation 1. Preheat oven to 400°F. 2. Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside. 3. Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about...
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...they were plants and trees on the roof of Carrabba’s. I thought it was unique because it is something I don’t see very often. As I walked in I can hear the Italian music playing, which added on to the Italy feeling. The restaurant was loud because of all the conversations being carried throughout the restaurant. But I was still able to hear the music playing and have a conversation with my boyfriend. It also made me comfortable because when I have dinner at home, my family is always loud. Overall, I thought the restaurant was maintained clean and had a great layout. Carrabba’s offers a variety of Italian entrees, in large portions. The menu contains entrees, such as lobster ravioli or chicken parmesan. They offer a wide range of stuffed pasta, spaghettis, seafood, and pizza. Upon arrival, I was served warm bread with their signature Italian spices mixed with olive oil. I started off with an appetizer called the” Antipasti Plate, which contained their calamari, bruschetta, and mozzarella marinara. Next, it was...
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...new recipes for TruEarth, maker of gourmet pastas, sauces, and meals. Her team had been working hard for the past year on a fresh whole grain pizza. The final market research results had arrived, and it was time to make a decision on launching the product. In 2006, Eckstein, a brand manager, had led the introduction of Cucina Fresca, a fresh whole grain pasta meal kit sold through supermarkets. By the end of 2007, sales had reached $23 million, making it the most successful product launch in company history. However, growth had slowed in 2008 as competitors began offering similar products. Sustaining a competitive edge in the fresh Italian food category required continual innovation and, as a result, TruEarth had invested heavily in its pizza offering. Eckstein observed: We were aggressive in launching Cucina Fresca. We made a significant investment in new manufacturing equipment and the distribution infrastructure required to get fresh food to shelves quickly. Being a small company competing against Nestle and Kraft is not easy, but we do not make rash decisions. The success of Cucina Fresca was a calculated risk based on significant research. We think we can achieve similar success with pizza, but we will need to take a hard look at the numbers. Company Background TruEarth was founded in 1993 in St. Louis, Missouri, by Gareth DeRosa, a young entrepreneur. DeRosa saw an opportunity to market healthier gourmet pastas and sauces made from superior ingredients: ...
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...Meatballs Spaghetti Ingredients: Coarse salt and ground pepper 1/4 cup finely grated Parmesan, plus more for serving 1/4 cup chopped fresh parsley 2 garlic cloves, minced 1 large egg 1 pound ground beef chuck 1/4 cup plain dried breadcrumbs 1 tablespoon olive oil 500g tomato sauce 3/4 pound spaghetti Procedures: Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls. Form each tablespoon of mixture into balls. Deep-fry until golden brown. Set aside. Add the tomato sauce , combine with the meatballs and simmer over low heat. Cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan. Mozzarella Sticks Ingredients: 2 eggs, beaten ¼ cup water 2/3 cup all-purpose flour 1/3 cup cornstarch 1 pack mozzarella cheese 1 ½ breadcrumbs Procedures: In a small bowl, mix the eggs and water Mix the flour and cornstarch, separate the breadcrumbs Heat the oil to 365 degrees F (185 degrees C) Coat each mozzarella stick in the flour mixture, then the egg mixture, the in the breadcrumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from the heat and drain on the paper. Mango Graham Cake Ingredients: 2 packs Graham crackers 5 pieces Ripened Mangoes (sliced) 2 250 ml All-purpose cream 1 can Condensed milk 2 teaspoon crushed Graham crackers...
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...Italian pasta manufacturer is experiencing problems in manufacturing and distribution systems caused by fluctuations in demand. They are the worlds largest pasta producer and are initiating the Just in time Distribution (JITD), which is supposed to help the company to meet the demand fluctuations imposed by the company’s manufacturing and distribution system. The current delivery system at Barilla follows the traditional way of ordering through distribution centres placing orders with the company. Instead Barialla wants to engage its own logistics organizations, which would specify the appropriate delivery quantities that would meet end customer needs and distribute the workload on Barilla’s manufacturing and logistics systems. The Just in time Distribution has been met with significant resistance by the distributors and Barilla’s own sales and marketing organizations. After looking at all of the information provided and careful analysis of the problem I have suggested that Barilla should implement the JITD at the pilot level and once successfully implemented with positive results it should be implemented throughout in stages. I will be providing analysis and recommendations on how to increase the chances that the JITD program will work and be accepted and also consider the reasons why it should be implemented. Introduction Barilla started its production in 1875 as a small shop in Parma Italy. By the early 90s the company became one of the largest producers of pasta. It became...
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...Prof. Daysi Escobar IE Business School Informe Individual: Barilla SpA Barilla SpA fundada en 1875 por Pietro Barilla es un referente mundial en la industria de producción de pastas tanto secas como frescos, como también en bollerías y salsas. En principio la empresa se ha posicionado como un ejemplo de alto crecimiento a través de los años. Para 1990 ya Barilla se había convertido en el fabricante de pastas mas grande del mundo con una cuota de mercado del 35% en Italia y el 22% para toda Europa. Todo este crecimiento es el resultado de los esfuerzos de Ricardo Barilla, hijo del fundador, quien desde la re adquisición de la empresa ha implementado ciertas estrategias en cuanto a distribución, markeitng, y toda la cadena de suministro. Incluso con sus operaciones en todo el mundo, la compañía sigue siendo privada y una empresa familiar bajo la propiedad de los tres hermanos Guido Barilla, Luca y Paolo . Entrando un poco en la industria donde Barilla se encuentra, cabe resaltar que el foco principal lo debemos tener en Italia. Este es uno de los mercados mas importantes de Barilla ya que es allí donde Barilla maneja toda su estructura de producción y distribución de sus mas de 100 productos. Esta industria consume mas de 18kg per cápita de pasta al año, lo que indica que en Italia la pasta es un plato importante del día a día, y que representa uno de los mercados mas grandes frente a consumidores directos. Con un mercado muy competitivo y con cientos de competidores...
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...Portfolio of Operational Plans in a business | Due Date: | November 8, 2011 | Grade: | 100% | Assessment One- Production Processes Description of Product/Service: A product can be defined as anything that can be offered to a market that might satisfy a want or need. The product that I am choosing to sell in my restaurant is pasta all’amatriciana. This is a traditional Italian pasta dish, based on guanciale (dried pork cheek), pecorino cheese and tomato. Pasta alla matriciana is a relatively simple dish that has basic ingredients such as tomatoes, onions, bacon and of course pasta. It is traditional to use guanciale in the sauce, however at my restaurant we will be using pancetta, as it is the closest thing to guanciale. Bacon can also be used as a substitute, however it is not recommended as it is smoked and also contains sugar, which is not present in pancetta or guanciale. Workflow in creating this product: ¼ cup olive oil 1 onion, finely chopped 2 cloves garlic, chopped 170g pancetta, or bacon sliced ½-1 teaspoon chilli flakes, to taste 400g tin diced tomatoes ½ cup water Salt and pepper 350g-bucatini or rigatoni pasta ¼ cup grated Parmesan Parmesan, extra METHOD Gently heat oil in a medium sized saucepan. Add onion and garlic and cook over a very low heat for 45 minutes or until onion is jam-like in consistency, but not coloured (NB this step is optional. If in a hurry, just brown onions and then add garlic and cook for a further minute). Turn...
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...Kiddie Birthday Package Adult Buffet Buffet : (a choice of one viand per course) Steamed Rice Pasta : Penne in Alfredo Spaghetti in Red Sauce / Penne in Marinara Fettuccine Carbonara Meat : Hainanese Pork/Korean Pork Barbeque with Buttered Beans Sprout Callos A la Madrillena Roast Pork in Pineapple Glaze Chicken : Grilled Cordon Bleu Chicken Flambé Chicken Sate with Peanut Sauce Fish : Fish Fillet with Tatare sauce / Fish Creole /Fish Florentine Dessert : ( choice of one) Creamy Buko Pandan Tropical Salad in Pandan Syrup Creamy Brulee Drinks : ( choice of one) Red Ice Tea /green iced tea/ Pineapple Orange Juice,/Four Seasons ( 2 rounds) Kiddie Meal (Plated) Choice of One Set Set A Spaghetti Crispy Chicken Cocktail Hotdog Mini Choco Cupcake Orange Juice Set B Baked Macaroni Chicken Fingers Cocktail Hotdog Macaroons Red Ice Tea Set C Pancit Canton Lumpiang Shanghai Cocktail Hotdog Mini Brownies Lemon Ice Tea Patio de Tata Roque Catering Services Inclusions: 1.Party Theme Buffet with Stuffed toy centerpiece 2. All utensils required 3. Complete Catering Equipment. 4. Round table for 8 with Floor length tablecloth 5.Fully dressed up Monoblock chairs with seatcover 6. 10 sets of kiddie chairs & Table 7. Skirted Cake Table 8. Skirted tables for gifts & giveaways 9. Individual Balloon Centerpiece for each adult Guests...
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...EXAMEN TRANSVERSAL DE MERCHANDISING Historia Fue creada como Ekonomic en 1984 por la empresa de supermercados de la familia Ibáñez que al año siguiente pasaría a llamarse Distribución y Servicio (D&S) como un formato de supermercado económico que pretendía priorizar la mantención de los bajos precios y un énfasis especial en los productos comestibles. Posteriormente, en 1987 Ekono inaugura su primer hipermercado en La Florida, caracterizado por una mayor superficie en comparación con el formato original, y la incorporación a la venta de productos no comestibles. Posicionamiento Está orientado básicamente a la alimentación a precios convenientes, ofreciendo una gran variedad de productos de reabastecimiento diario con una alta participación de marcas propias. Su foco en eficiencia y productividad le ha permitido posicionarse como un formato de precios bajos gracias al bajo nivel de gastos que requieren operar. Empresa Ekono es el primer supermercado de descuento del país. La estrategia se basa en costos operacionales bajos para ofrecer a los consumidores los mejores precios de mercado. Propuesta de valor Lleva los consumidores los productos básicos de consumo en una combinación imbatible de cercanía y precio bajo Formato de tienda Conveniencia Ekono se centra en una política de precios bajos y surtido de productos de marca propia, y sus locales poseen como característica tener superficies reducidas y estar ubicadas en lugares estratégicos. Ubicación ...
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...Executive summary Recent success in the Indian market of pasta has compelled Nestle Bangladesh to introduce new snack “Maggi Pasta” in Bangladeshi market. This snack is still not that much popular because of unavailability and high price. Beside that no other company is producing or supplying a good amount of pasta in the local market. This gives a huge advantage to Nestle Bangladesh ltd. to enter in a very less competitive market and enjoy the first mover advantage. The company will get benefit from already a well established distribution channel of nestle and its’ dexterous staff to give the product in the peak of its success. The expected market share could be achieved by a sound promotion policy and by the brand name of Nestle as the maggi noodles is already a well known product. This instant pasta mix will attract customers just like it attracted the noodles customers. And as a different product it will be able to gain more market share by creating a completely new market. New types of pasta will be introduced to the market to keep the market in hand and the beginning will have a pasta festival that will create a brand value, promote the product, strengthen the brand in the customers’ mind and make customers believe that the only instant pasta mix provider in the market is maggi. The company is expecting to have a 40 percent share of the market at the first quarter and what will reach in 80/85 percent at the end of the year. Production cost could be minimized by nestle...
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...procedures consist of most distributors checking their inventory levels and placing orders with Barilla once per week. Under this system, orders for Barilla dry products fluctuate greatly from week to week. Such extreme demand variability strained the manufacturing and logistics operations. Systemic Issues: Barilla fully-automated manufacturing system is not designed to meet and accommodate the large fluctuation demands. The manufacturing sequences of pasta production made it very difficult to produce particular types of pasta that had been sold out due to unexpected high demand. The temperature and humidity in the kiln is precisely specified for each size and shape of pasta and is tightly controlled to ensure a high quality product. Barilla’s pasta plants were also specialized by the type of pasta produced and even within the same pasta products family, individual products were assigned to plants based on shape and size. This procedure and requirements not only limits the manufacturing ability to rapidly shift production between pastas to meet the demands but also...
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