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Porcini

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Porcini

  1. 1. PORCINI’S PRONTO “Great Italian Cuisine Without The Wait”
  2. 2. BACKGROUND  1969- Family oriented restaurant  2010- 23 locations,954 employees,$94.3M  Segments  Fast Food  Single location full service restaurant  Full service chain restaurants
  3. 3. Problem Statement
  4. 4. PORCINI’ S PRONTO CONCEPT  Target customers on interstate highway with table served meals at the reasonable prices segment not saturated potential to grow beyond industrial average  OPTIONS  Carryout stores  Catering  Pronto
  5. 5. Value Drivers And Core Competencies Quality Food Innovative recipes Fresh ingredients Artful presentation Rapid Service Hiring the right people Quality training program Wireless technology Quick service Value and convenience Priced lower than porcini Location
  6. 6. Comparison of Growth Options
  7. 7. Allows For Balanced Growth
  8. 8. Risks and Mitigation
  9. 9. How can Porcini grow its business at > 5% in the Domestic Market?
  10. 10. Thank You

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