Professional Documents
Culture Documents
1. How was the ‘fast casual’ segment different from ‘fast food’ and ‘casual dining.”
- If Based on the case study, Panera Bread Company (2010): Still, Raising Luck? Joyce P. Vincelette and Ellie
A. Fogarty.
- There are 4 criteria for 'fast casual' which are different from 'fast food' and 'casual dining. The 4 criteria are as
follows:
(1) Restaurants must offer a limited service or self-service format.
(2) The average check should be between $6 and $9, while the average fast food check should be less than $5.
This price scheme places fast casual between fast food and casual dining.
(3) Food must be made to order because consumers perceive freshly prepared and ordered food to be fresh.
Fast casual menus usually also have a stronger and more complex taste profile compared to standard fare at
fast food restaurants.
(4) The decoration should be extravagant or highly developed. The decor inspires a more pleasant experience
for customers because the fast-food restaurant environment is more similar to that of a bistro or casual
restaurant. Decoration also creates a generally higher perception of quality.
And I think there are some basic things that show the difference between 'fast casual', 'fast food', and
'casual dining', namely;
1. Target market or target consumers.
2. Price variations
3. Type of food
4. Service system.
5. What are the unique challenges of managing franchisees vs company owned stores?
A. Challenges in managing a franchise
1. Operational Standardization
In operations, it often happens where one branch to another has different standards because it is managed
by different franchisees. This situation certainly makes our brand unable to provide a consistent experience. If
it is left unchecked, customers will leave because it is difficult to get the same experience from our various
branches.
2. Marketing Standardization
Imagine if one branch has different marketing activities from other branches, which may not even be
following brand standards. This of course can be a disaster that looks trivial but makes our brand even more
difficult to remember. Because there is no single campaign that connects our brand with all the branches that
are currently operating.
3. Supply Chain Standardization
In addition to maintaining system standards, consistency and high quality are best achieved through the
use of an efficient and competitive franchised supply chain system. An efficient supply chain not only has an
impact on quality and consistency but can also be an important tool in lowering costs, which directly improves
the financial performance of a system.
B. Challenges in managing company-owned stores
1 Changing Shopping Trends
2 Decline in Consumption in the Retail Industry
3 Maintaining Consumer Loyalty
4 Fulfillment of Consumer Desires
5 Price Competition in the Retail Industry
6 Retail Industry Regulations
7 Internal Communication
6. Was it the right time for Ron Shaich to step down as CEO?
- On November 8, 2017, Panera announced that founder Ron Shaich was stepping down as CEO, and company
president Blaine Hurst would take over. In my opinion, this is the right thing, because, with the achievements
that have been given by the founder of Panera Bread, Ron Shaich, of course, Panera Bread must survive and
continue to develop according to the times with new strategies and new styles without leaving its integrity.
1. Bagaimana segmen 'fast casual' berbeda dari 'fast food' dan 'casual dining'.
- Jika Berdasarkan studi kasus, Panera Bread Company (2010): Tetap saja, Meningkatkan Keberuntungan?
Joyce P. Vincelette dan Ellie A. Fogarty.
- Ada 4 kriteria 'fast casual' yang berbeda dengan 'fast food' dan 'casual dining'. 4 kriteria tersebut adalah sebagai
berikut:
(1) Restoran harus menawarkan layanan terbatas atau format layanan mandiri.
(2) Cek rata-rata harus antara $6 dan $9, sedangkan cek makanan cepat saji rata-rata harus kurang dari $5.
Skema harga ini menempatkan fast casual antara fast food dan casual dining.
(3) Makanan harus dibuat sesuai pesanan karena konsumen menganggap makanan yang baru disiapkan dan
dipesan harus segar. Menu fast casual biasanya juga memiliki profil rasa yang lebih kuat dan kompleks
dibandingkan dengan tarif standar di restoran cepat saji.
(4) Dekorasi harus mewah atau sangat berkembang. Dekorasinya menginspirasi pengalaman yang lebih
menyenangkan bagi pelanggan karena lingkungan restoran cepat saji lebih mirip dengan restoran bistro atau
kasual. Dekorasi juga menciptakan persepsi kualitas yang umumnya lebih tinggi.
Dan menurut saya ada beberapa hal dasar yang menunjukkan perbedaan antara 'fast casual', 'fast food',
dan 'casual dining' yaitu;
1. Target pasar atau target konsumen.
2. Variasi harga
3. Jenis makanan
4. Sistem pelayanan.
6. Apakah ini saat yang tepat bagi Ron Shaich untuk mengundurkan diri sebagai CEO?
- Pada 8 November 2017, Panera mengumumkan bahwa pendiri Ron Shaich mengundurkan diri sebagai CEO,
dan presiden perusahaan Blaine Hurst akan mengambil alih. Menurut saya, ini adalah hal yang tepat, karena
dengan prestasi yang telah diberikan oleh pendiri Panera Bread, Ron Shaich, tentunya Panera Bread harus
bertahan dan terus berkembang sesuai perkembangan zaman dengan strategi dan gaya baru, tanpa
meninggalkan keutuhannya.