Case Study: Eating At Levdarary Cafe '
Levendary Café is a successful chain café that is comprised of 3,500 domestic stores. This chain was distinguished by two elements: wholesome soups, salads, and sandwiches using high quality ingredients, and a commitment to service in a comfortable, friendly environment. (1) The chefs were all classically trained and many were from top culinary schools, like the Culinary Institute of America. These chefs took pride in what they created, and the food they created was designed to be gourmet. Customers raved about this, stating “Eating at Levendary makes me feel rich.” (1) Levendary realized great success over its 23 year history and had grown into a 10 billion dollar business.
The multi-unit restaurant business represents roughly 30% …show more content…
They used only the highest quality ingredients, and for some products specifically used organic ingredients, such as breads and naturally raised proteins. The concept officer, Lucian Leclerc, ensured the company stayed on top of changing tastes and that Levendary adapted to them quickly. The emphasis was entirely on delighting the customer with a highly personalized approach. This process led to the comfortable, friendly, and home-like environment Levendary customers had grown to love. Levendary was able to leverage off of some of the risky decisions the CEO made, every decision, no matter how risky, was always something Levendary committed …show more content…
Roughly two-thirds of their 3,500 stores were franchisees. The Chief Franchise Officer Peter Steele had used a tried and true method for finding and supporting good partners to do business with. They partnered with people who managed their resources properly; they conducted proper market research and followed best practices by competitors. Levendary understood the importance of operational metrics and high quality. They also had built up a reputation of consistency; their clientele could go to any one of their stores and get the same feel and menu. But, the market was shifting, and many of their competitors were finding success internationally, specifically in
The multi-unit restaurant business represents roughly 30% …show more content…
They used only the highest quality ingredients, and for some products specifically used organic ingredients, such as breads and naturally raised proteins. The concept officer, Lucian Leclerc, ensured the company stayed on top of changing tastes and that Levendary adapted to them quickly. The emphasis was entirely on delighting the customer with a highly personalized approach. This process led to the comfortable, friendly, and home-like environment Levendary customers had grown to love. Levendary was able to leverage off of some of the risky decisions the CEO made, every decision, no matter how risky, was always something Levendary committed …show more content…
Roughly two-thirds of their 3,500 stores were franchisees. The Chief Franchise Officer Peter Steele had used a tried and true method for finding and supporting good partners to do business with. They partnered with people who managed their resources properly; they conducted proper market research and followed best practices by competitors. Levendary understood the importance of operational metrics and high quality. They also had built up a reputation of consistency; their clientele could go to any one of their stores and get the same feel and menu. But, the market was shifting, and many of their competitors were finding success internationally, specifically in