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Porcini

In: Business and Management

Submitted By NihalAllam
Words 879
Pages 4
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 analysis (the ideal location as the real estate consultant would be):
1-close to busy interstate highway exits.
2-near gas station
3-near economy level accommodation
4-close to large office building
5-within Porcini Inc operation area to get benefit from name recognition.
6-Reasoably distant from existing Italian restaurant (olive garden).
Customer analysis: the study targeted the…...

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