Porrcini's Essay

870 Words2 Pages

Porcini’s is a full service Italian-American restaurant, with an idea to expand in the market. Its corporate mission was developed to control its strength for growth; the strategy was to launch the Pronto idea and adapt a company owned and functioning model. One of the challenges in looking for an opportunity to establish its brand into a new market, is full-service restaurant are nearing a diminishing point in shopping mall locations. Porcini’s is considered opening a limited-menu outlet at interstate highways called Pronto’s. In effort to increase their brand, Porcini’s is considering company-ownership, franchising, and syndication, while trying to maintain its reputation for excellent food and service. After analysis of all of the …show more content…

began as a family-owned Italian-American restaurant in the Boston area in 1969, which soon expanded to location in the Northeastern United States. Porcini’s was consistent with delivering high-quality food and service at each location, thereby earning consecutive awards, such as “Best Chain Services.” Porcini’s’ success and quality is attributed to management team, the staff, and the experienced Chef Morina Molise. As a full-service restaurant, prevention of absenteeism and turnover is critical in providing customer with speedy quality service. Experimentation opportunity for Pronto was Porcini’s employees form the “Pathfinder Team,” bringing experience and the company quality …show more content…

While each options has its own set of risks and opportunities for growth. Remaining company owned and operated gives them complete control over the customer experience and the restaurant operations; moreover, allows them to test various locations and experiment with them. However, Porcini’s lacks brand recognition within the fast food market, which would force them to consider franchising or syndication. Porcini’s doesn’t present itself strong financially, so franchising could reduce this capital burden; however, franchising has considerably high cost and risks of having little or no control of the restaurant operations. The final option is syndication, provides Porcini’s with benefits of control without need of a large amount of capital investment. Additionally, syndication will transfer ownership to investor, but Porcini’s will maintain control. Furthermore, it will allow Porcini’s to control the hiring, training, and performance of management and consistency of the food service quality at each new property (Heskett & Luecke,

More about Porrcini's Essay

Open Document