Buca di Beppo

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					           Missione dichiarazione
                     (Mission Statement)




To provide a real immigrant, Southern Italian neighborhood
  dining experience. Only the freshest high-quality
  ingredients will be used. Our food will be as expressive
  as our Italian heritage. We will search for, and retain,
  only the most sincere and enthusiastic team members.
  The quality and integrity of our staff will be the catalyst
  for our commitment to the service of our guest and the
  profitability of our company. Our teamwork and humor
  will create tremendous loyalty among our team and
  guests, making us sought after by each.
                   Pasto
                    (food)


• Specializing in Southern Italian Food
• Family style servings
• Pasta‘s, Pizza‘s, Baked Pasta‘s, and
  Deserts
• Fun Family dining atmosphere
                Strategia
                  (Strategy)



•   Diligence              •Service
•   Humility               •Teamwork
•   Integrity              •Humor
•   Quality                •Profitability
•   Sincerity              •Family
                      Luogo d‘origine
                            (place of origin)

• First restaurant opened in 1993
• Minneapolis, Minnesota
• The first restaurant was in the basement of an
  apartment building
• Founder: Joe Micatrotto
“In the summer of 1993, the first Buca di Beppo opened in a
    Minneapolis basement. It was hard to find, but impossible to forget.
    Word spread of Neapolitan pizzas as big as bathmats, whole
    chicken cacciatore, and pastas and salads spilling over from family
    platters.” – Bucadibeppo.com
                 Famiglia
                   (family)


Currently 6,000 family members
New CEO- Wallace B. Doolin
Buca Inc. is one of the fastest growing
  restaurant companies in the United States.
In January 2002, purchased the assets of
  the nine Vinny T's of Boston restaurants
Premio
 (awards)

   2005 Best of Florida
   Best Restaurant for a Party
   -City Link


   Best Italian - Family Style
   2004-2005 Reader's Choice Awards
   - Sacramento Magazine


   BEST ITALIAN CUISINE
   READER'S CHOICE AWARDS
   -Daily News. Com (Los Angeles)
        Ambiente Organizzativo
             (Organizational Environment)


• Buca Di Beppo translates as ―Joe‘s
  Basement‖
• Buca has grown from 34 to 51 locations in
  the year 2000
• Growth of organization has moved up from
  2,500 to 4,100 people
                Concorrenza
                    (Competition)


•   Third fastest growing dining segment
•   Applebee's
•   Red Lobster
•   Outback
•   Chili's
•   Olive Garden
              Consegnatari
                 (Stakeholders)


• Paisanos hold stakes in Buca‘s future
• They earn a significant bonus bases upon
  restaurant-level cash flow
• Paisano Partners allows for innovation
  which attracts the best management to
  their restaurants (innovative culture)
             Tipo di Mercato
                 (Type of Market)


• In their market economy, Paisano Partners
  has created an unique experience for
  those who like the casual dining
  experience
• Operate mostly in an open market since
  Buca Di Beppo has gone public
• Stock ticker is identified as ―BUCA‖
                            Coltura
                              (Culture)


• Culture = Organization‘s
  personality
• Buca Di Beppo
      • Warm, family oriented,
        fun neighborhood culture

      • Rich Southern Italian
        cooking
          – Rich with tradition
            and alive with
            innovation
                                Coltura
                                   (Culture)

• Unique Family Style Organization
• Paisano Partnership
   – Paisano in Italy
       • Countrymen, friend or neighbor
   – Paisano at Buca Di Beppo
       • Lifeblood of the famiglia, both a trusted friend and business owner
       • Qualities and characteristics
           –   Record of success as general manager or managing partner
           –   Proven track record of exceeding customer expectations
           –   Hands on ability
           –   Love of life
           –   High energy level
           –   Humility and diligence
           –   Entrepreneurial approach
           –   The ability to work huge volume, dinner only
                    Coltura
                      (Culture)




• Very Strong Culture
  – Entrepreneurial = Innovation and risk taking
  – Hands on ability = Attention to detail
  – Love of life and diligence = People orientated
  – Not stable, we exceed status quo
                        Coltura
                           (Culture)


• Sustaining Culture
  – Interviewing regular employees
    • Same qualities as a paisano
    • Managers judge candidates on:
       – Requirements of the job
       – Fit in our organization?
    • Characteristics or Values
       – Integrity, teamwork, humor, family, diligence, etc.
                       Coltura
                          (Culture)


• Socialization
  – Training
     • Six weeks
     • Learn to
        – Toss pasta
        – ―Pitch‖ a table
        – Correctly pronounce marinara
                      Coltura
                        (Culture)

• Drawbacks of Strong Culture
  – Prevents trying new approaches
  – Solution
    • Keeps a steady immigration of Southern Italian
      culture by sending their culinary team on frequent
      trips to Italy to search out new dishes
                                   Autorita
                                   (leadership)

• Wallace B. Doolin (Buca di Beppo)
    – Chairman of the Board, Chief Executive Officer and President
• Steve Hickey
    – Senior Vice President, Chief Marketing Officer
• Modesto Alcala
    – Chief Operating Officer
• Wes Garnett
    – Senior Vice President, Family Resources
• Jim Cowler
    – Senior Vice President, Operations
• Anthony Penn
    – Senior Vice President, Operations
• Lori Van Holmes
    – Vice President of Training
• David LaFlash, Steve York, John Little, Jim Morris, Mickey Mills,
  Brian Beers, Carron Harris, Pam Thompson
    – Divisional Vice Presidents
―It is NOT the BLOOD in OUR VEINS, BUT
   the SPIRIT in OUR HEARTS that MAKES
   US ITALIAN.‖
         -Joseph P. Micatrotto, former CEO
              Autorita Stile
                 (leadership style)


• Autocratic—Authority is centralized and
  work methods are dictated; decisions are
  unilateral and employee participation is
  limited
• Democratic—Employees are involved in
  decision making; authority is delegated,
  participation in deciding work methods and
  goals is encouraged, and feedback is used
  to coach employees
                   Autorita Stile
                  Buca di Beppo
• Loosely autocratic (typical restaurant
  division of labor) with democratic
  elements
  – Employees are considered ―family
    members‖
  – After working in their restaurant for five
    years, ―Paisano partners‖ (general
    managers/franchisers) earn a proprietary
    stake in their company and are free to
    develop their staff and business in their
    own style
               Visione
                  (vision)

―To bring back to America the warmth and
family-style neighborhood restaurant. These
attributes will be carried by, and felt through,
   our people, food, and surroundings in a
vital, vibrant and powerfully flavored fashion.
     We will view ourselves as a family of
neighborhood restaurants. Our guest will be
most important by virtue of being part of our
                   ‗famiglia.‘‖
         Struttura Organizzativa
               (Organizational Structure)


Specialization
• wait staff, hostess, cooks, VP of
Training, Paisano partner
Departmentalization
• Functional
Chain of Command

                    Wallace B. Doolin
                   CEO and President

    VP of       VP of             VP of           VP of
   Marketing   Training      Family Resources   Operations




                     Divisional VPs




                  Restaurant Managers
Span of Control
• Restaurant manager manages shift employees


Centralization vs. Decentralization
• Buca is a more centralized organization


Formalization
• More formal- many rules and procedures
         Disegno Organizzativo
               (Organizational Design)


• Buca is a mechanistic organization
  dependent on
  – Strategy
  – Size
  – Technology
  – Environmental Uncertainty
     Organizational Change and
             Innovation

• Organizational Change
  – Def: any alteration in people, structure, or
    technology.
     • Change is always present and cannot be
       eliminated
              Interno Potere
                  (internal forces)




• Some internal forces include:
  – Workforce
  – New equipment
  – Employee Attitudes
              Esterno Potere
                   (external forces)



• These are forces such as the marketplace,
  govt. laws and regulations, technology,
  and economic changes.
  – Influences that external forces have on Buca
    di Beppo
    • Technology and ever changing marketplace
    • Government Regulations
     White-Water Rapids Metaphor


• This is a metaphor that portrays the work
  environment as dynamic, hectic, and
  unpredictable.
  – White-water rapids metaphor applied to the
    restaurant industry.
               Cambiare
                 (change)


         3 Options for Change
 • Structure

• Technology

  • People
                  Innovazone
                      (innovation)


• Definition: the outcomes of the creative
  process that are turned into useful
  products, services, or work methods.
  – Example: Buca di Beppo is a creative and
    innovative restaurant displaying a few very
    unique characteristics.
     • ―Kitchen Table‖
     • Family Sized Portions
Partita
(game)

				
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posted:10/7/2011
language:Italian
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