- How has Porcini’s maintained high product and service quality, and how does it plan to do so for its new pronto concept?
- What does the proposed customer questionnaire system tell you about Porcini’s approach to quality? What are the system’s strengths and weaknesses? Can you suggest ways to supplement this tool?
- How well or poorly do the various elements of the Pronto concept – its menu choices, HR system, quality measures, etc. – support the goal of “Great Italian cuisine without the wait?”
- If you were a member of Porcini’s top management, which of the available growth options for Pronto would you choose? Why?
- What are the implications of your choice (Q4) for profitability, return on investment (ROI), product and service quality, and the quality image of the Porcini’s brand?
- Does Pronto have any sustainable competitive advantages? Why or why not?
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