CASE ANALYSIS REPORT WILSON’S FAMILY RESTARUANT Presented to Professor John Pippy Memorial University OF Newfoundland Presented by Heather Careen Student # 201231388 August 8, 2014 Table of Contents EXECUTIVE SUMMARY 3 COMPANY OVERVIEW AND BACKGROUND 3 THE PROBLEM 4 CURRENT MARKETING SITUATION 4 SWOT Analysis 4 Consumer Analysis 5 Competitor Analysis 6 Constraint 7 IDENTIFICATION AND ANALYSIS OF ALTERNATIVES 7 RECOMMENDATIONS 9 Products and Services 9 Increasing Marketing Communication 10 Establish Loyalty 11 IMPLEMENTATION PLAN 11 BUDGET/EVALUATION 12 References 13 APPENDIX A – SWOT Analysis 14 APPENDIX B – Segmentation Scheme 16 APPENDIX C – Customer Analysis 18 APPENDIX D – Competitor Analysis 20 APPENDIX E – Analysis of Alternatives 22 APPENDIX F - Recommendation 24 APPENDIX G – Implementation Plan/Budget 26 EXECUTIVE SUMMARY John Wilson, owner of Wilson’s Family Restaurant, is faced with problems of declining sales, retaining customers and new competition. The purpose of this paper is to analyze the situation facing Wilson’s Restaurant and to provide a report summarizing the analysis and recommending a course of action to strengthen the restaurant’s brand, increase relationships with its customers and provide the best dining experience possible. To accomplish the task at hand a SWOT analysis was developed to discuss the restaurant’s strengths, weaknesses, opportunities and threats. As well, a consumer analysis was provided to discuss the relevant benefit segments for the restaurant. As Swiss Chalet is going to be the new kid on the market, Wilson’s competition, a competitive analysis of Swiss Chalet is also provided in the report.
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
Virtual Organization Kudler Fine Foods Suecirin Colon , Maybelline Torres, James Medina, Alvia Varona, Aixa Martinez, Marilys Robles Team B FIN 370 January 28, 2014 Prof. Fernando Padilla The purpose of this paper was to complete the assignment for week five according to the Syllabus for FIN370. We have selected the Virtual Organization Kudler Fine Foods and were asked to select among several options for expansion. We will state that the options that we will explain consider that the company that we have selected is privately held and is looking to expand operations. The three options that we will discuss that are open for our consideration are going public through an IPO, acquiring another organization in the same industry and
Kudler Food Website Quinton O'Neal, Arlesia Juran, Brandon Middleton, John Hoffman Sanjoy Chakraborty Web 236 Sanjoy Chakraborty July 28, 2012 Kudler Food Website Title Page 1 Table of Content 2 Analyzing Site’s Design 3-4 Design Principles 5-6 Analyzing for Redesign 7-8 Improvements for Redesign 9- 11 References 13 Analyzing Site’s Design Kudler Fine Food Internet Site at the home page provides information, location, products and different links to connect to other pages on the web site like: Bakery, Meat & Seafood, Produce,
Retrieved July 19, 2008, from http://www.eartheasy.com/article_high_cost_organic_food.htm University of Phoenix. (2008). Virtual organization portal: Kudler Fine Foods [Computer Software]. Retrieved July 19, 2008, from University of Phoenix, Simulation, MBA 502 - Managing the Business Enterprise Web site. ----------------------- [1] Inventory is ordered once it reaches a pre-assigned level (Gomez, Bejia and Malkin,
09-06-2013 "Pollos a La Brasa Mario" ENG135 - Restaurant Evaluation Queens isn't really well known for its famous restaurants, usually the borough is recognized for Mets stadium or The MoMa museum. 37th avenue in Jackson Heights has a busy shopping area with a quaint little Colombian style restaurant on 83rd street called, "Pollos a La Brasa Mario". The corner side restaurant has a very beautiful ethnic appeal to it when viewed from the front. Large open windows, white outside walls with vivid red border trimmings, and slow rotating rotissery chickens seen by its window catches immediate attention. Once you open the door, the decor from the outside cleverly leads you to the inside to be seated while surrounded by vibrant colors.
Principles of Marketing (4th Ed). Frenchs Forest: Pearson Education Australia. Diet meals calorie control made simple. Jun2004, Vol. 69 Issue 6, p16-17, 2p, 1 Database: Business Source Premier.
Implementing Management Information System for Small Restaurant Business Yuetkei Wong Managerial Applications of Information Technology – MIS 535 DeVry University, Keller Graduate School of Management June, 2015 Table of Content Abstract ………………………………………………………………………………..3 Company Background …………………………………………………………………3 Business Problems ……………………………………………………………………..4 High Level Approach …………………………………………………………………..5 Benefits of Solving Problem ……………………………………………………………7 Business and Technical Approach ……………………………………………………...9 Business Process Changes …………………………………………………………….10 Technology and Business Practices ……………………………………………………11 Conclusion ……………………………………………………………………………..13 High-level Implementation Plan ……………………………………………………….13
Operation Management City College Case Week 5 Jaime Mesia Operation Management City College Case Week 5 Jaime Mesia Case Chick-N-Gravy Dinner Line What should Ann recommend to the manager? Data can be organized in a number of ways. One useful way is the following: Defect | | | Under filled | | Missing Item | | Spilled/Mixed | | Unacc. taste | | Improper seal | | | | #1 | #2 | | #1 | #2 | | #1 | #2 | | #1 | #2 | | #1 | #2 | | Morning | 0 | 1 | 1 | 11 | 0 | 11 | 2 | 2 | 4 | 14 | 7 | 21 | 0 | 5 | 5 | Afternoon | 3 | 1 | 4 | 0 | 7 | 7 | 4 | 6 | 10 | 0 | 1 | 1 | 1 | 5 | 6 | | 3 | 2 | 5 | 11 | 7 | 18 | 6 | 8 | 14 | 14 | 8 | 22 | 1 | 10 | 11 | This gives a breakdown by morning/afternoon as well as Line #1/Line #2. Histograms (totals, morning/afternoon, and Line #1/Line #2) could be constructed to highlight problem areas.
ACTG 4610 Annual Report Project Whole Foods Market, Inc. vs. Safeway Inc. Part I [pic] The Executive Chefs Valerie Baum, Ryan Hulme, Eric Kessler, Dan Munier TABLE OF CONTENTS 1. INTRODUCTION 2 1.1 Overview of Subject Company: Whole Foods Market, Inc. 2 1.2 Overview of Competitor Company: Safeway Inc. 2 2. BALANCE SHEET OVERVIEW 2 2.1 Summary of Significant Accounting Policies 3 2.2 Review of Total Assets 3 2.3 Review of Current Assets 3 2.3.1 Note about Inventories 4 2.3.2 Note about Investments 4 2.4 Review of Long Term Assets 4 2.4.1 Note about Goodwill and Intangible Assets 5 2.5 Review of Total Liabilities 5 2.6 Review of Current Liabilities 5 2.6.1 Note about Deferred