Taco Bell® was acquired by PepsiCo in 1978. In October of 1997, PepsiCo spun off KFC, Pizza Hut and Taco Bell®, thereby forming Tricon Global Restaurants, Inc., the world’s largest restaurant company. In May of 2002, Tricon Global Restaurants, Inc. changed its name to Yum! Brands, Inc., after acquiring Long John Silver's and A&W All-American Food Restaurants. !
Assignment 1: Making Decisions Based on Demand and Forecasting ECO 550 – Managerial Economics and Globalization Thursdays (6:00-10:00PM) November 24, 2013 The Pizza Company is considering entering the marketplace in your community. Using this output, we can derive estimated regression line for demand for pizza as; determine that Price (P) = $175, Competitor Price (CP) = $250, Advertisement (A) = $325, Income (I) = $95 Q= 128,832.2 – 19,876 * (P) + 15,467.94 * (CP) + 0.260701 * (A) + 8.780403 * (I) Q= 128,832.2 – 19,876 * 175 + 15,467.64 * 250 + 0.260701 * 325 + 8.780403 * 95 Q= 108,956.2 * 15,642.64 * 250.26 * 333.78 * 95 Q= 518,361.1 Coefficient of determination (or R- square) = 0.977914223. This means 97.79% of the variation
Fresh dough is made daily for the pizza, breadsticks, and dessert pizzas. References Jennings, L. (2013, September 9). Papa Murphy’s debuts new restaurant design. Retrieved April 16, 2015, from Nation's Restaurant News: http://nrn.com/fast-casual/papa-murphy-s-debuts-new-restaurant-design News, I. (2013, March 1).
He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaca, and at Maxim's Paris before moving to the United States in 1973 at age 25. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant. Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering.
Johnny Garlic’s is a dynamic California Pasta Grill that bursts with energy and a diversity of food choices that reflects the personalities of its owners Guy Fieri and Steve Gruber. Started in 1996, Johnny Garlic's has grown to three locations (Santa Rosa, Windsor and Roseville, California) and showcases the famous Tri Tip Dip sandwich, Fire-Roasted Quesadilla, Cajun Chicken Fettuccine Alfredo, The Tortilla Cake, Pesto Goat Cheese Pizza, and the famous Breathe Mint Pie for dessert. While the menu is
MNGT 395 – Case Study 2 Competition, M&A, and International Expansion MNGT 395 – Case Study 2 Competition, M&A, and International Expansion Jordan Abrams, Angela Cooke, Jaycee Bautista Jordan Abrams, Angela Cooke, Jaycee Bautista Contents Mergers and Acquisitions 2 International Expansion 3 Works Cited 4 Mergers and Acquisitions Tim Horton first started partnership with Ron Joyce, a businessman and the chain’s first franchisee to expand the chain. In 1995, in the same year the company opens its 1,000th Canadian store, Tim Hortons merged with Wendy’s International, Inc., to give new focus to the expansion of the Tim Hortons idea (Csanady, 2014). This merger strategy was done to quickly expand the company’s geographic coverage internationally especially in the US. After a decade of partnership of Tim Hortons and Wendy’s, the two companies have separate their ways as Tim Hortons went public and trades as THI on the Toronto Stock Exchange and the New York Stock Exchange. (Csanady, 2014) Three years after the separation of Tim Hortons and Wendy’s, Tim Hortons inked a deal to partner with Cold Stone Creamery in 2009 to build joint stores and also for Tim Hortons to change its corporate structure to become a Canadian public company.
Module: Marketing A case study on Bella Napoli Restaurant INTRODUCTION Bella Napoli is an Italian restaurant that opened its doors in 2005 in Clonsilla, North of Dublin. It takes its name from a small town of 25,000 inhabitants, situated above the Amalfi coast, in the province of Salerno, south of Italy. It praises itself for making possibly the best pizza in the country. In 2007 it extended its premises by opening a section for its new take-away business. MISSION Bella Napoli’s mission is to provide its customers with a unique experience by enjoying the tastefulness and healthiness of its freshly made food, including homemade pasta and pizza, in a quiet and friendly atmosphere.
JULIA’S FOOD BOOTH (Week 8, Assignment 1) Presented to: Dr. Kim Course: MAT 540 – Quantitative Methods Submitted by: F. Dahir Date Submitted: 09/09/2014 Assignment #1: Case Problem "Julia's Food Booth" A. Formulate and solve an L.P. model for this case. Identify the variables: P – Pizza Slices H – Hot Dogs B – Barbeque Sandwiches The objective is to maximize total project. Profit is calculated by subtracting the cost from the selling price. It was determined that the cost for hot dogs was $0.50 and barbeque sandwiches was $1.00. To determine the cost for the pizza slices, cost/slice = $6.00/8=$0.75.
| Panera Bread Company | Case 8 | | Team H (Averett, Elkins, Kedzior) | 3/18/2013 | | INTRODUCTION During 1995 the Panera Bread Company (PBC) began as a vision to create specialty cafes based on fresh dough, artisan bakery breads, and upscale, quick service menu items. The bakery cafes are built to provide a warm and welcoming atmosphere. The dining atmosphere and unique menu were meant to set Panera apart from the rest, and it succeeded. The artisan breads and pastries are baked daily at each Panera store by specially trained bakers and bakery staff. The vision rapidly became reality and as of mid 2011, Panera Bread Company had 703 company owned stores and 790 franchised bakery-cafes operating in 40 states and Canada.
After graduating from the Institute, Samuelsson became an apprentice first in Switzerland and later in Austria, where he learned how to craft fine pastry. In 1991, he became the chef of Aquavit, a Swedish restaurant that was highly regarded around the world in places such as France and Sweden. After working at Aquavit, Samuelsson returned to Europe to take a position at the famous three-star restaurant Georges Blanc in Lyon, France. It was not until 1994 that he returned to work in Aquavit once again as the restaurant’s new executive chef. After demonstrating his management skills and passion for cooking, he was formally appointed as Executive Chef of Aquavit in May of 1995.