Strategy Analysis of Marias Ristorante Essay 2022

Running head: STRATEGIC ANALYSIS OF MARIA’S RISTORANTE
STRATEGIC ANALYSIS OF MARIA’S RISTORANTE
Name of the student
Name of the University
Author note

STRATEGIC ANALYSIS OF MARIA’S RISTORANTE1
Questionnaire
1. Changes made in Maria’s Ristorante:
a) Offering – Improvement in quality of service, changes in menu descriptions,
changes in presentation in terms of decoration and plating, introduction of new
services like buffet systems and expansion of business.
b) Funding Mechanism – Initial investments made by Marciano, along with financial
aids from investors.
c) Employee Management System – Targeting upper middle class individuals and
improved services to obtain larger tips, training of the staff to improve their
performance and improvement in morale and coordination among employees.
d) Customer Management System – Provision of improved quality of services,
diversification in menu and additional services like buffet systems, attractiveness
in presentation.
2. Marciano’s product is food items and customer service provided at Maria’s
Ristorante. The experience of the customers is largely dependent on the quality of
food and services as well as the ambience. Marciano has made improvements in
services to obtain increased customer satisfaction.
3. Many of Marciano’s strategies like use of color and description of menu is
psychological. However, such gimmicks may not be useful in other fields of business
like health care, where more focus is laid on the actual services provided.
4. The no-tipping policy can be implemented in Maria’s Ristorante only if the business
is able to offer the employees equal wages and a system of incentives for quality of
performance. This will help in maintaining a positive morale among them.

STRATEGIC ANALYSIS OF MARIA’S RISTORANTE2
Essay
Identification of Issues
According to the details of the case provided, the restaurant owned by Paul Marciano,
Maria’s Ristorante had been facing several challenges relating to its operations. Such
challenges could be identified as a lack of reach to the potential customers resulting in a
decreased footfall in the restaurant, and the lack of customer satisfaction in a wide variety of
aspects such as service provided by the staff and even the lighting and interior decoration.
Among other issues faced by the restaurant related to the attitude of the employees and their
preference to work with the more successful competitors. Furthermore, there was also a
perceived lack of employee satisfaction as the wait-staff and cooks were not satisfied with the
amount of tips and wages they were being paid during the slower nights respectively. The
success of the restaurant further required fundamental changes in the management of the
employees, provision of products and services as well as its presentation to the customers
(Lee, Hallak & Sardeshmukh, 2016).
Associated Concepts and Theories
The concept of change management entails the implementation of transitions and
transformations in the business operations and activities of an organization, for the purpose of
inducing improved productivity and profitability so as to fulfill its objectives and goals
(Hayes, 2018). In the context of Maria’s Ristorante, a process of efficient and effective
change management was crucial in order to save the business from further deterioration and
eventual death. Such a process of change management involved not only transformations in
the internal environment of the business, in terms of the presentation and performance of the
employees, but also an extensive study on the behavior of consumers so as to obtain their
trust and loyalty on the brand. The preference of a consumer towards a brand or its product
and service depends upon their awareness and perception about it (Sharma, 2014). In this