...CONTENT I- Introduction...................................................................................2 1- Background.........................................................................................2 2- Rationale..............................................................................................3 3- Aims & objectives................................................................................3-4 4- Research questions...............................................................................4 5- Hypothesis...........................................................................................5 II- Literature review............................................................................5 1- Strategy in the retailing sector......................................................5-7 2- Asda and its marketing strategies.................................................7-8 3- ASDA strategies and the main features of the UK retailing industry.............................................................................................8 III- Research methodology.....................................................................9 1- Types of research....................................................................9-10 2- Research methods..................................................................10-11 3- Population.....................................................................
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...Report On “Porcini's Pronto: Great Italian cuisine without the wait!" Submitted in partial fulfillment of the requirement of Course in Strategic Marketing Management Submitted by: Under the Guidance of: Name: Sitaraman V Iyer Prof Yim Bennett Chi Kin Roll No. 2013963031 MBA Full-Time Batch 2013-14 University of Hong Kong INDEX Serial No. | Topic | Page Numbers | 1 | Executive summary | 3 | 2 | Topics | Introduction | 4 | | | Business Model to select | 6 | | | Porcini Pronto’s business projections under various business models | 7 | | | Analysis | 8 | | | Recommendation | 9 | Executive Summary Porcini's is a full service restaurant chain service chain which operates across 23 locations employing over 900 people generating $94 million in revenue at a profit margin of 4%.Although porcini had been growing consistently over the past few years the management believed that the full service restaurant business was nearing saturation and thus the time was ripe to look at other business models to achieve growth. Given that the focus was to grow domestically Mr Tom Alessio, marketing vice president at porcini, influenced senior executives to consider opening limited menu outlets called Porcini's Pronto to serve interstate highway travelers as most outlets serving this segment were either fast food or low end outlets. The problem in the hands of the management was to identify the right format, locations and overall strategy...
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...Executive Summary Porcinis a slow growing Italian restaurant in Boston. As it slow growing is looking at different avenues to expand its operation thus increasing their revenue. They have a strong brand image locally and want to include that in their marketing strategy for expansion. They have a strong differentiator from their competition in the form of attention to superior quality in their products and service. The hurdles that they face for expansion include maintaining their strong brand image and their superior quality to their products and services. As they are wanting to expand it has looked at three different expansion alternatives. The three options include company owned and operated which provides maintaining total control and brand identity, second is franchised which benefits include franchisees paying to buy outlets thus there would be no responsibility for financing new locations and easy expansion capital, third option is syndication which provides Porcini more leverage, operational control, and reduced risks as investors would pay for the build out and property but Porcini’s management would still maintain its full operational control. Background Porcini’s Pronto is a family-owned Italian restaurant founded in 1969 out of Boston, United States. The restaurants are mainly and strategically located on interstate highway exits, with the purpose of targeting individuals pursuing high quality services and food at a reasonable price. To avoid problems with...
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...analysis pages 4, 5 and 6 The pronto concept: the goal of the pronto concept is to leverage porcini brand operation. There are three choices on the table: 1 – Carryout store which excluded because of a-intense competition b – inability to sell margin-boosting liquor. c – Potential diminish company brand image. 2 – Catering but no one at porcini s support this idea. 1-location at interstate highway exits. 2-porcini quality food and service. 3-limited selection of beer and wines. 3- Pronto concept How the management start study Alessio concept? By: 1-form team to further develop the concept (Alessio, operation vice-principal and HR director) 2- Give budget for the team 3-engage real estate consultant 4-engage market researcher What the team suggestion? 1-Purchase two existing restaurant at separate location. They would be as test beds for pronto operation strategy and menu offering. 2-chef (Marina Molise) develop special pronto menu in her test kitchen. What are the features of chef Mariana Molise menu? 1-less extensive 2- The prices slightly lower than porcinis traditional fare. 3-speed of preparation and popularity with customers would influence final menu. 4- Two new types of meal (porchetta arrosta and pesca spiedina) in the new restaurant (pronto). Location analysis (the...
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...maintained high product and service quality? What are Porcini’s plan for maintain this quality for its Pronto concept? Porcini strived hard to maintain its product and services quality. Porcini has created its high quality as a differentiating factor. Porcini set out a unique ambiance of family-owned restaurant, differentiating itself from others. Addition to that, they put experienced managers as in charge at individual restaurants. They hired services of award winning chef, Mariana Molise, and she was in charge and responsible for training chefs in each of the outlets to make sure that quality is not deteriorating. It is made sure that all the ingredients used in cooking are fresh and meet high quality standards. Furthermore, special attention was paid to artful presentation of dishes, no matter if they cost more. Employees were kept motivated thorough various initiatives, as a result, they had a stable workforce in high turnover industry. In order to maintain its product and services quality, the chef, Mariana Molise will be developing new recipes, keeping in mind, the speed for preparation and serving. Addition to that Porcini has developed proper plans to hire and recruit employees that will be dedicated and will ensure consumer satisfaction and services quality. They planned for compensating employees with different techniques and training. To ensure quality congruency, Porcini will be connecting these branches to the central branch, displaying Italian backgrounds and cuisines...
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...1104 Sunny Isles beach, FL. 33160 786 314 2223 Date of Submission: 10/13/2015 Title of Assignment: Individual Case - Porcini’s Pronto CERTIFICATION OF AUTHORSHIP: I certify that I am the author of this paper and that any assistance I received in its preparation is fully acknowledge and disclosed in the paper. I have also cited any sources from which I used data, ideas of words, whether quoted directly or paraphrased. I also certify that this paper was prepared by me specifically for this course. Student Signature: _________PBL__________________ ******************************************* Instructor’s Grade on Assignment: Instructor’s Comments: Executive Summary This paper analyzes the situation of Porcini Inc. a family-owned Italian restaurant founded by the Ventola family in Boston. Since its foundation in 1969, Porcini’s success relies on the uniformity of great quality food and superior service in all their locations. Porcini’s reached a point where growing the business and increasing brand awareness is stuck due to market saturation. The challenge for Porcini is to find an alternate operational system that allows them to expand their market share without compromising their values of great quality food, excellent service and uniformity. After analyzing the possible alternatives presented to the Senior Management...
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...February 17,2012 HB Case #1 Porcini’s Pronto A successful business is about creating value for its customers and it could be done by the intent or plan to create more value than the competitor. The process involves matching the business resources and capabilities with the opportunities challenges of the marketplace. The Porcini’s new approach is unique in the way it is being developed and analyzed. Expending the company involves critical points and tactics that need to be sketched out in order to meet its goals for success. Because the basic nature of the competition faced is determined, the competitive advantages are therefore developed through these steps: Location determination, targeted customers, operation strategy and selecting the right form of ownership. This gives the Pronto concept a competitive advantage over its rival The Porter’s Value Chain Model is used in this case. A qualitative evaluation is performed with specific activities in order to create value and competitive advantage to deliver the same benefits as competitor at lower cost. T o achieve the competitive advantage, The “Pronto Concept” must perform on ore more value creating activities in a way that creates more overall value than do competitors. In this case superior value is created through service quality, food quality, pricing, branding location and ownership. Such activities are connected or interlinked and trough multiple processes The Porcini Pronto Concept delivers a finish product by: ...
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...1. Should Porcini get into the 'Pronto' format at all? Yes, Procini can get in to Pronto format. Procini is looking to expand overseas, but option not feasible. So they are looking to expand in the domestic Market. Their Choice is High way travelers looking for table served meals at reasonable price. Current Highway restaurant are not dine in fast food restaurants. Pronto will offer Dine in experience with more seating options that the competitors and also dine in with no wait time. This is unique in offering. Procini brand strength will be an added advantage Unique list of specialized menu for highway travelers at lower price. This segment of customers is not saturated. There is a potential to grow beyond the industry 2. What are the service components that would enable Porcini's to develop a unique value proposition different from their regular restaurant? Below are the options for value drivers. Quality Food: Innovative recipe, Fresh Ingredient, Artful presentation. Meal Quality High speed rapid service: Hiring the right people, 1 week Quality training program, Wireless technology, Very Quick service. Value and Convenience: Location of choice Price lower than Procini Cleanliness of restroom Restaurant appearance and Cleanliness 3. Which among the three franchising options should Porcini choose to establish the new concept? Calculate cash flows to back your decision. There are three concepts 1) Company owned and Operate 2) Syndicate ...
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...within the Northeast region. One of the challenges about this is that the markets for full service restaurants are nearing its dissemination point in shopping mall locations and within cities across the US. Motivated by this truth, Porcini’s is strongly considering opening limited-menu outlets at interstate highways, called “Pronto’s”. In an effort to increase their footprint, Porcini’s is considering the options of franchising, syndication, and company-ownership models, all while attempting to maintain its reputation for exceptional food and service. After a careful examination of all of the ownership models and how they affect the operations and service management for the restaurant, it is gathered that the most comprehensive model for Prontos would be syndication; primarily because it allows the restaurant to preserve its brand image and have full control of its service operations. Background Starting out in 1969 as a family-owned Italian restaurant in the Boston area, Porcini’s, Inc., soon expanded to many locations in the Northeastern United States. Known for its consistent deliverance of high-quality food and service at all of their locations, it was apparent for the restaurant to consecutively win awards like the one they...
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