...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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...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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