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Erik Peterson A Case Analysis

The structure of Erik Peterson A Case Study Solution was in the year 1935, the time when Yunosuke Aoki-- daddy of Rocky (the existing younger president of Erik Peterson A Case Study Solution) opened his first restaurant chain in the Japan. It was called so when a small sized flower red in color grew near the dining establishment's front door. In 1959, Rocky, during his tour to the United States checked out more opportunities in the United States of America as compared to Japan. After investing a duration of three years, he had better analysis of the restaurant market of the United States. In 1958, he was worried about the cost rising and increasing competition.

For that reason, in 1963, Rocky opened his very first system to make an effort to use what he had actually learned in the West Side with his initial cost savings of about $10,000 obtained $20,000. This was paid back within a period of 6 months. In 1964, opening a humble unit with 40-seat in the midtown Manhattan, Erik Peterson A Case Study Analysis grew to fifteen units chain through the nation and a net worth of about $12 Million.

By 1972, it was really a steakhouse with variation through the way food was cooked in front of clients especially by the Japnense chefs and the design of the unit was realistically detailed like the Japanese country. Among fifteen units of Erik Peterson A Case Study Solution, 9 of them were at company-owned areas and 5 were franchised.

Problem Statement:

However, Erik Peterson A Case Study Analysis had been quite various and is challenging to intimate, however the thing it did not have involved the high cost of the items which was because of making use of products from your house of Japan and the participation of total staff of native Japanese in the store. Similarly, the service were lengthy hence lack fast service reactions with a long time of queuing.

Operations in the organizational success:

Dining space:

Generally, the normal dining establishment requires 30 percent of the overall area of the restaurant as your house back. While, Erik Peterson A Case Study Analysis contained only 22 percent of the overall unit area as the house back which includes office, dressing rooms of employees, dry and refrigerated storage and areas of preparation. This was a considerable boost in the floor location proportion committed to dining area to be efficient.

Hibachi table arrangement:

The removal of traditional cooking area requirement with the plan of hibachi design gave Erik Peterson A Case Study Solution an unusual attentive service amount and kept the cost of labor at the gross sales of about 10 to 12 percent. This was dependent if the unit was at full volume.

Reduction in menu:

Through decrease in the menu to just 3 basic entrées of Middle America which included Shrimp, Chicken and Steak. There had actually been significant storage of food and virtually no food waste. This had cut the costs of food by 30 to 35 percent of the sales of food depending upon the meat cost.

Historical Authenticity:

The ornamental lights, artifacts, beams, ceilings and walls of Erik Peterson A Case Study Help were all from Japan. The material of building was gathered from old homes which were dismantled in a careful way and delivered in pieces to the U.S. where reassembling was done by one of his daddy's two teams of carpenters of Japan.

Site Selection:

Due to the lunch break organisation significance, one basic concept of Erik Peterson A Case Study Solution was its selection of website i.e. high traffic. Rent was generally at 5 to 7 percent of sales for the area of about 5000-- 6000 square foot for the space of floor. A lot of the systems of Erik Peterson A Case Study Analysis were located in the business districts with a simple access to the areas of residency.

Advertising Policy:

Among the crucial consider the success of Erik Peterson A Case Study Help was its substantial financial investment in public relations and innovative marketing. The financial investment of organization of about 8 to 10 percent of its gross sales in order to be approachable to public. Erik Peterson A Case Study Analysis utilized entirely different technique for advertisement. As they had visual items to sell. It used impressive visuals in its advertisement. The complimentary copy was contemporary but frequently off-the-wall. This was on the basis of market research to be familiar with their possible clients.

Training:

The chefs of Erik Peterson A Case Study Analysis were a terrific crucial to its success as all the chefs were highly trained. All the chefs were accredited, native Japanese speakers, single and young significance that they had finished their official apprenticeship of three-years. They were then supplied with a course of 3 to six months in duration in the English language about the manners of American style and the Erik Peterson A Case Study Solution cooking design which was generally showmanship in Japan.

Training chefs was a continued process in the United States. The chefs were not typically worried with resignation of their job due to the factor which consisted of the possibility to increase in the Erik Peterson A Case Study Analysis operation of America in contrast to the rigid hierarchy on the basis of education, age and class they may experience in Japan.Similarly, other factor included the Erik Peterson A Case Study Analysis's paternal attitude which took forward all the staff members.

As a result, personnel turnover in the United States was rather low, however, lots of eventually returned to Japan. For complete appreciation of success of Erik Peterson A Case Study Help, the unusual combination of paternalism of Japan in the setting of America had actually appreciated.

Imitation:

The restaurants of Erik Peterson A Case Study Analysis embraced precise and well-defined approaches during the selection of sites and chefs training which assisted the company in reducing the typical time of supper turnover and the distinct combination of paternalism of Japan in the setting of United States of America that made it challenging for other organizations to intimate.

Winning Strategy:

Effective Training:

Erik Peterson A Case Study Analysis invested heavily on the programs of training for the chefs:

• Training of official apprenticeship for a period of three years with accreditation in the cooking design of Erik Peterson A Case Study Analysis.
• 3 to 6 months course as for the American good manners teaching and training in English language.
• Use of training program as a continuous procedure to be followed.

Employee Satisfaction:

Fulfillment of workers as the ecosystem for support offered for every staff member:
• Satisfaction of workers increases growth opportunities of performances of both employees and organization.
• Paternal attitude-- functioned as the secret to the bonding on basis of culture with efficient management.
• Providing staff members with good-looking wages and incentives such as strategies of bonus.
• Supplying workers with intangible advantages like security of job and staff members' well-being.
• Pride of workers acts as the essential factor in the inspiration of workers.

Effective and Aggressive Marketing:

Investment of Erik Peterson A Case Study Help at substantial level in the upkeep of public relations and advancement of advertisement:

• Investment of about 8 to 10 percent in advertising from the gross sales.
• Organization lead in terms of its unusual strategy of advertising.
• Ad was remarkable, contemporary, off the wall visuals in the ad.
• Erik Peterson A Case Study Analysis considerably preserved its policy word of mouth in a consistent way.

Customer Satisfaction:

Research study of market to assess the possible customers and their span:

• Quality of food drive the clients' complete satisfaction the most i.e. use of food of prime grade.
• The essential drivers acted as the factors of clients' fulfillment was primarily atmosphere and service.

Problem Analysis:

Franchise

• Investors of business were not experienced in regard to grow the restaurant business.
• Lack of awareness about the culture of Japan and cooking style of Erik Peterson A Case Study Help.
Investors lack control in terms of management of operations.

Expansion

• Funds-- unwillingness to receive loans from organizations of financing such as banks.
• Organization dealt with insufficiency in the additional qualified staff.
Efficiency is considered excellent however is limited with accessibility of just two carpenters.

Operation

• Providers of the company were time-consuming as there were no choices of quick service.
• The cost of advertisement was rather high and particular focus of company towards food.
• The services variation was restricted to the main United States food market.
• The menu of the organization does not have variety of food as the menu was limited.

Improvements:

Expansion

• For the growth of company, there is a requirement to explore prospective areas such as residential area areas.
• Joint ventures are considered more responsible in contrast to franchise such as with the chain of global hotel.
• Erik Peterson A Case Study Solution can significantly take funds from the institutions of finance as cash flows was not a matter of issue.
• Expansion of company in the worldwide market like market of South East Asia with anattention of middle to upper class department.

Development of brands with differing worth proposition like Erik Peterson A Case Study Analysis signature, Erik Peterson A Case Study Help and Erik Peterson A Case Study Solution Asian Express.

Cost

• Through the expansion of business in the suburb areas, there will be reduction in the website expense.
• Reducing of additional expense of ad.
• Use of local product in the advancement of constructing to provide it a shape of architecture of Japan.
• Usage of locally readily available workforce for the work of woodworking.
• Purchase of decoration product in bulk total up to get more reduced rates of the products.
Building of workshops in developing nation such as Indonesia or Thailand for production of design craft of Japan as new organisation line.

Operation

• Present operations with fast services in order to cater the division of youths.
• Erik Peterson A Case Study Analysis can take up add-on business in order to offer traditional things of Japan in a committed restaurant areas.
• Bring variation in the menu such as addition of sushi-on-the-go, udon, robatayaki.
• Introduction of attractive schemes for old individuals and females.
• Introduction of complimentary card of membership to use bundle of special offer to its loyal clients.
Building of local center for training particularly to train regional personnel.




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