Post on 07-Nov-2014
description
Innovation Field VisitGroup 5 and 6
Innovation 4 P’s
Paradigm
Product
Process
Position
Sticking to core competencies
Specializes in serving Indian dishes, and also ventures in other cuisines
Continuous Improvement:
Introduce 8 to 9 dishes every year
Making changes to their menu to entice and engage customers;
Knowledge Transfer by head Chef to new chefs
Paradigm Innovation
Introduction of new dish to the menu with; No experimentation in the ‘most selling ones’
Difference in recipe of dish served in Dhabha as against Xpress
Quality of food depends on the price
Orders in bulk and processed together (chicken)
Product Innovation
•
A kitchenette to remove movement waste
Special Recipe since 1960s similar are taught to new cooks hired
Special chefs for unique and not so common cuisines
Process Innovation
• 45% difference in price in Rajinder Da Dhabha and Rajinder Xpress
Differentiated menu for Xpress
Restaurant experience for Xpress customers better in terms of ambience
Positioning Innovation
More hygienic approach for keeping Kitchen and utensils maintained
Cleanliness needs to be upto the mark
Ambience needs to be improved
Improvement Areas