Wil's Grill.pptx

Will Grill Case Study

1. Wil’s Grill Case Submitted By: Ayush Ojha - 2201040 Deep Kardani - 2201051 Hrishikesh Dhende - 2201058 Shruti Dandekar - 2201049 Arjun PK - 2202043 Asawari Kakde – 2202045 Atchaya G - 2202049 Barsali Das - 2202051 Bhagyashree Patil - 2202053 Sarath Chandra - 2202058 Devendra Mishra - 2202072 Ankita Deo - 2202071 Dhruti Varssani - 2202076

2. What are resources and Capabilities required to compete in the fast-food market VRIO analysis for a fast-food business: Resources with Competitive Advantage: Clean Food Concept (Value) "Clean Food" Menu and Sourcing (Rarity) Brand Reputation (Rarity) Resources with Potential Competitive Advantage: Relationship with Local Suppliers (Rarity) Street Food Vending Expertise (Rarity) Resources with No Competitive Advantage: Environmental Studies Background (Imitability) Hospitality-Driven Service Culture (Imitability) Critical Capability Driving Competitive Advantage: Portable and Flexible Operations with efficient food preparation, logistics, and service.

3. What are the core Competencies of Wil's Grill​ The core competencies of Wil's Grill are: 1. Clean Food Expertise: Wil's Grill has a strong focus on providing "clean food" characterized by locally produced, organic foods, and sustainable practices. They are known for their emphasis on food that is healthy for both the planet and people, produced efficiently, with minimal waste through biodegradable products and recycling practices. 2. Culinary Skills: John, the founder of Wil's Grill, developed his culinary skills from a young age. He learned cooking and entertaining from his parents, who had food service and restaurant experience. He honed his skills through experiences at his family's food booth and his time at the NAU School of Hotel and Restaurant Management. 3. Operational Excellence: John and his partner Karl were hands-on with every aspect of the business when they started Wil's Grill. They handled obtaining permits and licenses, ordering food and supplies, transportation, inventory management, cooking, cleaning, and customer service. They ensured that operations ran smoothly and efficiently, even with temporary employees at various street events. 4. Customer-Focused Service: Hospitality-driven service is a core value for Wil's Grill. John's father taught him to treat customers as friends, which led to positive customer experiences and strong customer loyalty. Customers enjoyed watching food preparation, and the employees were customer-focused.

4. What are the core Competencies of Wil's Grill​ 5. Portable and Versatile Business Model: Wil's Grill's business model was highly portable, allowing them to serve street food at various events in different locations. They also leased excess kitchen space in non-competing restaurants for food preparation, making their operations more flexible and cost-effective. 6. Brand Reputation: Wil's Grill had received excellent reviews from local writers, food critics, and customers. They had a reputation for providing tasty and clean street food, particularly focusing on smoked meats and barbeque. Their brand reputation was built on sincerity, transparency, consistency, and quality. 7. Adaptability and Learning: John was willing to learn on the fly and adapt to challenges in running the business. He invested time in reading food trade journals to stay current on trends and opportunities. He also learned from his experiences, including feedback from customers and catering opportunities. Overall, the core competencies of Wil's Grill lie in their expertise in providing clean and healthy food, culinary skills, operational efficiency, customer-focused service, and adaptability to market trends and opportunities.

5. What is Required to Compete in the Catering Segment​

6. What are the capabilities, which can be transferred from the fast food segment to Catering Segment​ ​ Marketing: Utilize experience in effective catering service promotion Expertise in handling variable volumes: Efficiently handle high volumes for larger groups. 3. Service-Oriented Culture: Extend customer-centric approach for client satisfaction. 4 . Operations Management: Streamline logistics and setup for different event venues. Menu Development: Craft unique and appealing catering menus. Brand Image: Extend positive brand image to catering services. Flexibility and Adaptability: Adapt to diverse requirements and challenges. Vendor Management: Coordinate with stakeholders in catering events. Customer Feedback Loop: Apply insights from feedback to improve services Local Supplier Relationships: Leverage existing connections for quality ingredients.

7. If He decides to enter into Catering, How John will acquire the core competencies, resources, and capabilities required for the same​ John estimated he would need to expand his menu and improve the food presentation based on what clients wanted if he were to enter the catering business. Additionally, John would need to invest in N ew kitchen equipment Logistics A cargo trailer to store, maintain, and transport food. Employees Marketing and promotion He would also need to develop new job descriptions and training for his staff members. It is possible that John would need to acquire additional resources and capabilities to enter the catering business successfully.

8. What will be the suitable strategic decision to be taken by John? Expansion of the fast food segment, or enter into the catering or something else? Comment​

9. SWOT Analysis of Wil’s Grill Strengths Passionate and experienced founder: John Christ's passion for serving great healthy local food and his upbringing in a family with food service and restaurant experience provide a strong foundation for the business. Focus on clean food: Wil's Grill has a strong emphasis on locally produced, organic foods, and sustainable practices, aligning with the growing interest in the clean food movement. Portable and adaptable business model: Wil's Grill operates as a highly portable street food business, allowing flexibility to serve various locations and events. Strong customer relationships: The emphasis on treating customers as friends and delivering quality food has resulted in positive reviews, referrals, and customer satisfaction.

10. SWOT Analysis of Wil’s Grill Weaknesses Limited profitability: Despite several years in operation, Wil's Grill has not yet achieved profitability, and the owners have not been able to pay themselves a salary. Reliance on temporary employees: Hiring and managing temporary employees for street events can be challenging and may result in inconsistent quality and customer experiences. Weather-dependent operations: Winter weather in Flagstaff limits the number of street food events, affecting revenue during certain months. Limited brand awareness : A survey indicated that a significant portion of the target market had never heard of Wil's Grill, suggesting a need to increase brand visibility.

11. SWOT Analysis of Wil’s Grill Opportunities Growing interest in clean food: The increasing consumer preference for healthy, locally sourced food presents an opportunity for Wil's Grill to attract more customers. Catering market: The catering segment offers a more predictable business model, higher profit margins, and year-round opportunities. Wil's Grill's focus on clean food and specialties like smoked meats and barbeque can differentiate it from competitors. Market expansion: Wil's Grill can explore expanding its reach to neighboring communities and cities like Phoenix, where there is a vibrant street food scene and a large population.

12. SWOT Analysis of Wil’s Grill Threats Competition: The presence of established competitors in the catering market, as well as the emergence of new food trucks and vendors serving healthier fare, poses a threat to Wil's Grill's market share. Seasonal limitations: Winter weather and its impact on street food events in Flagstaff can affect the business's revenue generation and growth potential. Financing challenges: Expanding into the catering segment would require significant investments in equipment, logistics, and marketing. Securing financing may pose a challenge for Wil's Grill. Changing customer preferences: Consumer preferences and trends can evolve over time, requiring Wil's Grill to continuously adapt its menu and offerings to meet customer expectations.

13. ThanK You