Problem Statement
“How can Wilson’s Family Restaurant differentiate itself from its competitors?”
“How can Wilson’s Family Restaurant differentiate itself from a large chain restaurant like Swiss Chalet?” In response to the problem posed, we will focus on Wilson’s product and how it can be adapted to fit with the current market trends. A picture of the internal and external factors surrounding this case will be provided in a situational analysis. We will then offer three alternatives and our recommendation on how to proceed.
Situational Analysis
Strengths
Wilson’s Family Restaurant is an established local business and has been operating in Straun, Ontario since 1992. This is an advantage over competitors trying to enter this market, as
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This is a major weakness, as all major chains are represented with websites and social media profiles. Straun is also a large tourist destination. Without an online presence, Wislon’s is losing out on potential clients that would look for online reviews and rating on sites like Trip Advisor and Expedia when coordinating travel plans. Although the change in ownership has its strengths, it can also affect the attitudes of regular clientele. These customers may experience a strong degree of inseparability towards Mark Wilson and his restaurant. Even with John being Mark’s son, the change in personality may be enough to lose some of those regular clients. A menu to a restaurant is like the program for a theatre show; it lays out the expectation for what’s to come. The current menu at Wilson’s is outdated and disorganized. It lacks a clear vision, a consistent message, and distinct headings. There are also minimal dinner options, no meal descriptions, and meal titles that could be seen as unappealing. While Wilson’s does offer a local wine and beer selection, the lack of liquor choices outside of this could be turning people away and diminish the dining experience. This is especially true for the Friday and Saturday evening crowd. Alcohol sales provide the largest area of possible profit for any restaurant, the lack of variety at Wilson’s could be a serious hamper it its potential …show more content…
The local, socially responsible restaurant maintains most of the fundamental principles that were key to Wilson’s success in the first place. This will minimize the effect of changes on its current clientele, making it a smoother transition, and reducing the number of losses. The menu challenges are unique, but with John’s culinary background it could provide a creative outlet for his training and skills. The focus on local, sustainable ingredients is also something the community will be supportive of. By being a conscious, responsible business owner John would be encouraging similar behaviour in his community and supporting his local economy in an even greater way then before. This type of action can have a ripple effect, creating a buzz that can’t be bought. Opportunities to partner with other local business owners wold become easier and easier, as word got around. This alternative also is ideal for speaking to the tourism opportunities available in Straun, especially with the recommended online strategies. The biggest advantage to this alternative is that draws on what makes Wilson’s completely unique. There is only one Wilson’s Family Restaurant and it’s in Straun, Ontario. They are proud of their community, proud of their food, and proud or their business. This is something a large chain restaurant can’t do. They can pay for all the advertising they want but the authenticity that comes from a local
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Don’t feel like cooking tonight or going for carry out, no problem have a Marie Callender’s Turkey Pop Pie or maybe something exotic like P. F. Chang’s Mongolian Style Chicken. No matter what may satisfy your taste buds if it can be found in your freezer or pantry chances are it’s one of ConAgra’s various brands. ConAgra’s Foods brands can be found in most American’s households. With their commitment to provide products that deliver outstanding taste, nutrition and value ConAgra have created ways to improve sustainable business practices and create innovative programs that deliver on their promise of being a leading corporation. By developing organizational structures ConAgra Foods has influenced employee’s to maximize their full potential, develop group cohesiveness, and embrace the inclusion of diversity in the workplace ConAgra is able to provide
Ruth's Chris settled on only one strategy model "Market development”, more of the same restaurants in new international markets. In 2005 they had four very successful international markets - Canada, Hong Kong, Mexico and
The United States taxes the worldwide earnings of its legal residents. (DEFINE INVERSIONS) However, after inversions, the government cannot impose taxes on most of the non-U.S. earnings of multinational corporations. It is true that some corporate inversions take place due to legitimate, non-tax, and business-related reasons. However, almost all of the corporate inversions, through skillful tax planning (or “legal manipulation,” as I like to dub it), allow U.S. multinational companies to avoid paying significant amounts of U.S. tax—both on income they earned prior to the inversion and on that they will earn in the future.
Firms such as P.F. Chang’s and Applebee’s, and Olive Garden, offer’s menus that may be (more or less) good substitutes of each other, but none of them perfect substitutes. When viewed from this stand point, no one company has the market cornered. Indeed, virtually every restaurant location must compete not only against other publicly traded chains, but also a wide array of delis, pizzerias, fine dining restaurants and the economy. The Cheesecake Factory is noticeably differentiated in its bakery, and represents commodity diversity that uses this segment of the company to stand out from a large number of
The restaurant business is a challenging industry and if a company has a strategy that works for them as well as their employees, it should stay the course and tweak as needed.
Demand for Panera franchising opportunities was very high, which allowed Panera to be picky about where and with whom they would do business. Panera determined where bakery-café locations could be. The franchisees bore the cost of opening new locations, and were required to obtain their ingredients from the home company. Expansion using the franchise model provided many upside benefits for Panera, while limiting the downside r...
I am running a pizza store named Kings Pizza which is situated in Tarneit from last seven years, and getting famous day by day for their unique taste and great customer service. In Kings pizza .we serve pizzas, pastas ,entrée, main courses and our menu is normally review in 6 months and if we need to add or remove any item from the menu we do it according to the customers liking . But from last few months our business not making much of profit and sales are going down, so we have arrange few feedback forms for customers and for the staff as well to find out what is the main issues which we have to fix. Vision and mission and values Vision We want to be the number one in pizzas and, number one in people’s heart for pizzas and food.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
An evaluation of the restaurant’s strengths, weaknesses, opportunities and threats served as the foundation for this marketing plan. The plan focuses on the restaurants marketing strategy, suggesting ways in which it can build on new customer relationships, and development of new food products and targeted to specific customer groups.
help his business grow knowing a lot of customers will go and eat there since it
Talking about family cooking, the first person I thought about is my mother. She’s no professional chief, but I do enjoy her food very much. My mother doesn’t work; she drives my sister to all kinds of classes and cook delicious meals for us. Because my sister goes to private school without school buses and my step father’s busy work schedule. I’ve been eating my mom’s cooking since I move in with them five years ago from China. For this assignment, I interviewed her about the recipe of the Yangzhou fried rice. Most Chinese people won’t consider fried rice as any delicacy; the ingredients are extremely simple and common. My mom said, “In China, most people don’t eat fired rice, because they consider its peasant food”. Chinese people love the
The end goal of this proposal is to come up with a food truck that will be located in Harrisonburg. A demographic will be targeted and marketed to. The food truck will not be tied down to one spot but will, move around the Harrisonburg area, based on the ever evolving market. The food truck will come up with a specialized menu with a limited variety, but focus on quality. Many people do not like the monotony of everyday food choices, and often look for new places. The food truck will try innovative choices that break away from the monotony of everyday choices. It will be the goal to offer a niche food choices that are unique and can be made quickly and affordable. Not only will the niche food be offered but along with drinks and sides that complement the main food offered.
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The restaurant industry has become quite competitive in recent times. In an effort to cut costs restaurants are taking serious measures to improve their performance in relation to their competitors. Two of the most important steps that restaurants have undertaken in recent years are: