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Erik Peterson B Case Analysis

In 1959, Rocky, during his trip to the United States explored more opportunities in the United States of America as compared to Japan. After spending a period of three years, he had much better analysis of the restaurant market of the United States.

Therefore, in 1963, Rocky opened his first unit to make an effort to use what he had actually found out 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 B Case Study Analysis grew to fifteen units chain through the nation and a net worth of about $12 Million.

By 1972, it was actually a steakhouse with variation through the method food was prepared in front of consumers especially by the Japnense chefs and the decor of the system was realistically detailed like the Japanese country. Among fifteen systems of Erik Peterson B Case Study Analysis, 9 of them were at company-owned places and five were franchised.

Problem Statement:

Erik Peterson B Case Study Solution had actually been quite different and is difficult to intimate, however the thing it did not have included the high expense of the products which was due to the use of products from the House of Japan and the participation of complete personnel of native Japanese in the shop. Similarly, the service were time-consuming hence lack quick service actions with a very long time of queuing.

Operations in the organizational success:

Dining space:

Generally, the regular restaurant needs 30 percent of the total area of the restaurant as your house back. While, Erik Peterson B Case Study Solution included only 22 percent of the overall unit area as your home back which includes office, dressing spaces of staff members, dry and cooled storage and areas of preparation. This was a significant boost in the flooring location percentage committed to dining area to be productive.

Hibachi table arrangement:

The removal of conventional cooking area need with the arrangement of hibachi design gave Erik Peterson B Case Study Solution an unusual attentive service amount and kept the expense of labor at the gross sales of about 10 to 12 percent. This relied if the system was at full volume.

Reduction in menu:

Through reduction in the menu to only three simple entrées of Middle America which included Shrimp, Chicken and Steak. There had been significant storage of food and practically 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 B Case Study Analysis were all from Japan. The material of building was gathered from old homes which were taken apart in a cautious way and shipped in pieces to the U.S. where reassembling was done by one of his father's two teams of carpenters of Japan.

Site Selection:

Due to the lunchtime service significance, one fundamental concept of Erik Peterson B Case Study Analysis was its choice of site i.e. high traffic. Rent was typically at 5 to 7 percent of sales for the location of about 5000-- 6000 square foot for the area of floor. Many of the systems of Erik Peterson B Case Study Solution were located in the business districts with an easy access to the locations of residency.

Advertising Policy:

One of the important factor in the success of Erik Peterson B Case Study Analysis was its significant financial investment in public relations and creative advertising. The financial investment of company of about 8 to 10 percent of its gross sales in order to be approachable to public. Erik Peterson B Case Study Help used totally various approach for advertisement. As they had visual items to offer. Therefore, it utilized outstanding visuals in its advertisement. The complimentary copy was modern but often off-the-wall. This was on the basis of market research to be aware of their possible customers.

Training:

The chefs of Erik Peterson B Case Study Analysis were a great key to its success as all the chefs were highly trained. All the chefs were licensed, native Japanese speakers, single and young significance that they had finished their formal apprenticeship of three-years. They were then offered with a course of three to 6 months in period in the English language about the manners of American design and the Erik Peterson B Case Study Analysis cooking style which was generally showmanship in Japan.

The chefs were taken to the U.S. under the contract of a trade treaty. Training chefs was an ongoing process in the United States. There was a travelling chef responsible for periodical inspection of each system and involved in the new units opening. The chefs were not usually concerned with resignation of their task due to the reason that included the possibility to increase in the Erik Peterson B Case Study Help operation of America in comparison to the rigid hierarchy on the basis of education, age and class they may experience in Japan.Similarly, other aspect included the Erik Peterson B Case Study Help's paternal attitude which took forward all the employees.

As an outcome, workers turnover in the United States was quite low, nevertheless, lots of ultimately returned to Japan. For that reason, for full gratitude of success of Erik Peterson B Case Study Analysis, the unusual mix of paternalism of Japan in the setting of America had valued.

Imitation:

The restaurants of Erik Peterson B Case Study Help adopted precise and distinct methods throughout the selection of websites and chefs training which helped the organization in reducing the average time of dinner turnover and the distinct combination of paternalism of Japan in the setting of United States of America which made it hard for other companies to intimate.

Winning Strategy:

Effective Training:

Erik Peterson B Case Study Analysis invested greatly on the programs of training for the chefs:

• Training of formal apprenticeship for a duration of 3 years with certification in the cooking design of Erik Peterson B Case Study Solution.
• Three to six months course when it comes to the American good manners teaching and training in English language.
• Use of training program as a constant process to be followed.

Employee Satisfaction:

Complete satisfaction of workers as the community for support readily available for every single worker:
• Complete satisfaction of workers increases growth possibilities of efficiencies of both staff members and organization.
• Paternal mindset-- 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.
• Providing employees with intangible benefits like security of job and staff members' wellness.
• Pride of staff members serves as the key consider the inspiration of staff members.

Effective and Aggressive Marketing:

Financial investment of Erik Peterson B Case Study Help at significant level in the maintenance 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.
• Advertisement was exceptional, contemporary, off the wall visuals in the ad.
• Erik Peterson B Case Study Analysis substantially maintained its policy word of mouth in a constant way.

Customer Satisfaction:

Research of market to evaluate the prospective consumers and their expectancy:

• Quality of food drive the clients' satisfaction the most i.e. usage of food of prime grade.
• The crucial drivers worked as the factors of customers' complete satisfaction was generally environment and service.

Problem Analysis:

Franchise

• Financiers of business were not experienced in regard to grow the dining establishment company.
• Absence of awareness about the culture of Japan and cooking design of Erik Peterson B Case Study Help.
Financiers lack control in regards to management of operations.

Expansion

• Funds-- aversion to receive loans from institutions of finance such as banks.
• Company dealt with inadequacy in the additional qualified personnel.
Performance is thought about great but is limited with availability of just two carpenters.

Operation

• Providers of the company were lengthy as there were no choices of quick service.
• The cost of ad was quite high and particular focus of organization towards food.
• The services variation was limited to the main United States grocery store.
• The menu of the organization does not have variety of food as the menu was restricted.

Improvements:

Expansion

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

Advancement of brand names with varying worth proposition like Erik Peterson B Case Study Solution signature, Erik Peterson B Case Study Analysis and Erik Peterson B Case Study Help Oriental Express.

Cost

• Through the growth of service in the suburb locations, there will be decrease in the site expense.
• Lowering of extra cost of ad.
• Usage of local material in the advancement of building to offer it a shape of architecture of Japan.
• Usage of locally offered manpower for the work of carpentry.
• Purchase of decor material wholesale amount to get more discounted rates of the products.
Building of workshops in third world countries such as Indonesia or Thailand for production of decoration craft of Japan as brand-new service line.

Operation

• Introduce operations with quick services in order to cater the department of young people.
• Erik Peterson B Case Study Analysis can take up add-on organisation in order to sell traditional stuff of Japan in a committed dining establishment 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 offer package of special offer to its devoted customers.
Building of regional center for training particularly to train local staff.




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