...Case study 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...
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...Executive Summary – Porcini Pronto: “Great Italian Cuisine without the wait!” Problem Identification Porcini’s is a full-service Italian food restaurant that is looking to expand their business beyond their domestic market which is currently saturated. As a small private company, Porcini’s does not possess the capital or brand recognition compared to their big chain competitors who are capable of expanding their business abroad. The company is currently assessing the viability of a new concept, Porcini’s Pronto, which will need to meet the company’s 6% hurdle rate. Key Decision Criteria Porcini’s will face several challenges with this new venture and will need to analyse several factors before deciding to proceed. One of the most crucial choices will be the location of the Pronto restaurants since this will define the restaurant’s target customers. The decision to build Pronto in high traffic locations requires catering the service to meet the demands of the customers who are looking for convenience, but at the same time, quality food. This will pose a challenge as the two are hard to achieve together without incurring significant costs. Currently, Pronto does not face significant competition for full-service Italian restaurants serving in-a-hurry diners. However, the choice of locations for Pronto puts the restaurant in direct competition with fast-food chains. Pronto will need to convince customers that their value proposition of quality and service is greater than...
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...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, it is concluded that...
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...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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...Of 3M's Mauro Porcini By Chuck Salter 1. Mauro loves his pink lion. One Saturday afternoon last spring, he and his wife, Elisa, front-runners for the title of Minnesota's most glamorous Italian transplants, stumbled onto an eclectic sale in a parking lot on the outskirts of St. Paul. As soon as he saw the white stone statue of a regal lion, Mauro didn't hesitate forking over a few hundred bucks. He knew exactly what he wanted to do with it. "I painted it fluo [as in fluorescent] pink myself," he says. And he put it in his front yard for all to see. Mauro Porcini is the resident design guru at 3M, the materials-science conglomerate based in St. Paul. Throughout the company, he's simply known as Mauro--a renaissance man who's transcended his last name. Although most of his Midwestern colleagues pronounce it MORE-oh, it actually rhymes with WOW-whoa, which is also the typical reaction to the flamingo-colored sculpture that now resides across the street from the Oak Ridge Country Club. The club had been lion-free for 90 years until Mauro moved from Milan in 2010 to Hopkins, a Minneapolis suburb dotted with low-pitch ranch homes like his. "The neighbors stop and take pictures," he says, smiling as he gazes at his yard one night in June. In his mind, Mauro says, the beast roars, "This house is owned by a designer, someone who likes to think in a different way!" "Everything around you, every product, tells a story about you to the world." Mauro Porcini He...
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...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 to cater to the format selected. Porcini had to choose between three business models to implement its growth plan namely: Company owned Franchise and Syndicated Model. We in this paper have analyzed the merits and demerits of each model. Analysis The Franchise model offers the...
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...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. Customer...
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...salad insalata di lattughe con mozzarella di bufala e prosciutto san daniele buffalo mozzarella san daniele ham 29,- (n) nut (v) vegetarian (s) spicy all prices are inclusive of 10% service charge and 10% tax. no gratuities please. Soup crema ai funghi porcini e castagne porcini mushroom soup chestnut 21,- cauliflower soup vellutata di cavolfiori, asparagi e capesante asparagus scallop 19,- zuppetta ricca di pesce con crostone all’aglio rich seafood soup garlic crouton 25,- (n) nut (v) vegetarian (s) spicy all prices are inclusive of 10% service charge and 10% tax. no gratuities please. Pasta spaghetti di gragnano con l’astice e pomodoro gragnano spaghetti lobster tomato sauce 96,- gragnano spaghetti spaghetti di gragnano vongole e polipo al limone clam octopus 38,- cherry tomato tortelli con ripieno di merluzzo e zucchine in ristretto di crostacei tortelli filled with cod fish zucchini crustacean sauce 39,- mezzi paccheri con passata di pomodoro piccante, melanzane, ricotta gragnano paccheri pasta tomato sauce eggplant ricotta cheese 33,- gragnano truffle tagliatelle tagliatelle al tartufo con ragout di funghi porcini e lumache snail porcini mushroom ragout 42,- gnocchetti alla zucca con crema di gorgonzola,...
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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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...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: Analyzing the location as it helps determine where to implant those facilities, servicing and targeting people traveling for business or pleasure and parent with young kids .In this case near busy interstates, highways exits, near gas stations or economy level lodging and within Porcini Inc operating area and reasonably distant from exiting Italian concepts. The...
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...i 1. Honey Yogurt Cheesecake Yield: 8 Ingredients: Yogurt "Cheese" * 2 cups (500 mL) 2% yogurt * 2 cups (500 mL) ricotta cheese (low-fat is fine) Crust * 2 cups (500mL) graham cracker crumbs * 1 tsp (5 mL) finely grated lemon zest * 1/4 tsp (1 mL) salt * 1/2 cup (125 mL) unsalted butter, melted Filling * 1 recipe Yogurt cheese * 1/4 cup (60 mL) honey * 1 x large egg * 1 tsp (5 mL) finely grated lemon zest * 1 tsp (5 mL) vanilla extract Topping * 1 1/2 cups diced fresh mango Directions: Yogurt "Cheese" 1. Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use. Crust 1. Preheat oven to 325 F (160 F). 2. Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling. Filling 1. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving. Topping 1. Top with diced mango immediately before slicing. http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8956 2. Roasted Garlic Vegetable...
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...Executive Summary Porcini’s, an Italian-American full service restaurant, has the vision to rapidly expand in the market. The restaurant’s executive team, which includes the VP of marketing- Allesio, the VP of Operations- Kurt Jensen, HR Director- Wanda Halloran, and Chief Chef- Mariana Molise, all collectively developed Porcini’s mission to leverage its strengths for growth. Considering Porcini’s strengths and options available, the organization’s overall strategies are to launch the Pronto’s concept and adapt a company owned-and-operated model. Porcini’s is looking for new opportunities to establish its brand into new markets 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...
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...ORGANIC FOOD IN GROCERY SHOP Final Report On Organic Food in Grocery Shop Course name: Business Communication Course code: MBA 310 Sec-02 Submitted To: Nafees Ahmed Imtiazuddin Senior Lecturer University of Liberal Arts Bangladesh (ULAB) Submitted By: Date of Submission: 22/12/2014 Letter of Transmittal 22 December, 2014 Nafees Ahmed Imtiazuddin Senior Lecturer University of Liberal Arts Bangladesh Subject: Submission of final report on “Organic Food in Grocery Shop.” Dear Sir, Here is the final report on “Organic Food in Grocery Shop” that you asked us to prepare as a part of our study (course MBA 310) The preparation of the final report was a real exciting one and I enjoyed every moment of it. I tried to follow the instruction you have given and fulfil all the requirements necessary. I have tried my best to gather all necessary information relevant to the areas of my chosen project. There may be some mistakes or lack of relevant information. But I hope that this report will provide the necessary information on the chosen topics. If there is any mistake or lack of information in this report, I hope you will consider that and inform me about the mistake. If you should need any assistance in interpretation this report, please call on me. I will be grateful to you if you help me overcome the lacking and to know more about this final report. Sincerely, …………………………………………………… Name: ID: ULAB Acknowledgement At first we desire to express our deepest sense of...
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...1 Chi siamo Immaginazione, conoscenza e radici profonde. I vini di Donnafugata interpretano la Sicilia e ne raccontano con passione l’universo sensoriale. Donnafugata nasce in Sicilia dall’iniziativa di una famiglia che conta oltre 150 anni di esperienza nel vino di qualità. Giacomo Rallo e la moglie Gabriella, con i figli Josè e Antonio portano avanti un progetto imprenditoriale che punta alla cura dei particolari e mette l’uomo al servizio della natura per produrre vini sempre più rispondenti alle potenzialità del territorio. L’avventura di Donnafugata prende avvio nel 1983 dalle storiche cantine della famiglia Rallo a Marsala e nelle vigne di Contessa Entellina, nel cuore della Sicilia occidentale; nel 1989 Donnafugata giunge sull’isola di Pantelleria dove inizia a produrre vini naturali dolci. 2 Il nome Donnafugata, letteralmente “donna in fuga”, fa riferimento alla storia della regina Maria Carolina, moglie di Ferdinando IV di Borbone che ai primi dell’800 - fuggita da Napoli per l’arrivo delle truppe napoleoniche - si rifugiò in quella parte della Sicilia dove oggi si trovano i vigneti aziendali. Questa vicenda ha ispirato il logo aziendale, ovvero l’effige della testa di donna con i capelli al vento che campeggia su ogni bottiglia. Fu lo scrittore Giuseppe Tomasi di Lampedusa, nel romanzo Il Gattopardo, ad indicare con il nome Donnafugata quei possedimenti di campagna del Principe di Salina che accolsero la regina in fuga e che oggi ospitano i vigneti aziendali...
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...NOMYOURSELF THE COOKBOOK SIMPLE VEGAN COOKING BY: MARY MATTERN FOREWORD BY HUNTER BURGAN This book is dedicated to the animals of our planet. I dream of a world where you no longer have to suffer for our entertainment, appetite, fashion & leisure. Contents Acknowledgements....................................................... 4 © 2014 by Mary Mattern Photographs © 2014 by Mary Mattern Cover photo by Bryan Miranda Cover photo edited by Christopher M. Perino Food photos by Mary Mattern Edited by Mary Mattern Cover and interior design by Vivek Venkatraman & Augusto Pagliarini Foreword by Hunter Burgan All rights reserved. No part of this publication may be reproduced, stored in retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the publisher. Printed in the United States of America. Cataloging-in-Publication data for this book is available from the Library of Congress. Published by Nom Yourself Press 438 W. 49th St. New York, NY 10019. www.nomyourself.com Physical ISBN 9 7 8 1 3 0 4 6 7 6 5 7 3 Foreword by Hunter Burgan........................................ 6 Introduction................................................................... 9 Food Styling Tips............................................................ 11 Sauces & Dressings....................................................... 14 Breakfast..............................................................
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