Analysis of Barilla
Name: ABDELRAHIM Abdelrahim
Barilla’s Key Success Factors
Barilla was founded in 1870.
Barilla sells Pasta, Sauce and biscuits all over the world
Barilla started with a small bakery
Barilla made pasta with eggs
Retain good management:
- Since Barilla was created it is governed by a family.
- Barilla left the artisanal zone and entered the industrial domain in 1910.
- In terms of quality, Barilla’s pasta is with eggs
- The family leaves a marge of liberty for the managers but main decisions are taken by the family especially in what concerns the image of the trademark
- Although it’s an international trademark, they don’t look for the standardization, there is a large flexibility on local level.
Name recognition:
- It was also the second Barilla generation that put a logo on the product ( an image of a baker breaking an egg). The new log is the same since 1960s, Its color is the famous red and white on a blue box. The new colors and especially the blue color with the new logo distinguished Barilla’s product in the dried pasta shelves.
- The names that were chosen for the pasta were all Italian names which indicate the Italian reputation for the pasta.
- The design and packaging of Barrila’s products played an important role in its success.
- Publicity and employment of celebrities.
- The employment of Italy’s reputation in the domain of Pasta.
Product line breadth:
- Barilla provides a large line of production that compromises: Pasta, Ready-made sauces, Bakery products as biscuits, toasted bread, cereals, snacks, pastries, soft bread, brioches, power snacks, cakes and crisp bread. For example it produces 4000 tons of dried pasta in over 120 different shapes and sizes.
Innovation:
- The product is no more sold in loose, it starts to be sold in sachet.
- The second Barilla generation equipped itself with a non-stop oven.
- In the 1990s Barilla builds a factory and in 1995 starts a process of internationalization.
Purposes and
Barilla’s Key Success Factors
Barilla was founded in 1870.
Barilla sells Pasta, Sauce and biscuits all over the world
Barilla started with a small bakery
Barilla made pasta with eggs
Retain good management:
- Since Barilla was created it is governed by a family.
- Barilla left the artisanal zone and entered the industrial domain in 1910.
- In terms of quality, Barilla’s pasta is with eggs
- The family leaves a marge of liberty for the managers but main decisions are taken by the family especially in what concerns the image of the trademark
- Although it’s an international trademark, they don’t look for the standardization, there is a large flexibility on local level.
Name recognition:
- It was also the second Barilla generation that put a logo on the product ( an image of a baker breaking an egg). The new log is the same since 1960s, Its color is the famous red and white on a blue box. The new colors and especially the blue color with the new logo distinguished Barilla’s product in the dried pasta shelves.
- The names that were chosen for the pasta were all Italian names which indicate the Italian reputation for the pasta.
- The design and packaging of Barrila’s products played an important role in its success.
- Publicity and employment of celebrities.
- The employment of Italy’s reputation in the domain of Pasta.
Product line breadth:
- Barilla provides a large line of production that compromises: Pasta, Ready-made sauces, Bakery products as biscuits, toasted bread, cereals, snacks, pastries, soft bread, brioches, power snacks, cakes and crisp bread. For example it produces 4000 tons of dried pasta in over 120 different shapes and sizes.
Innovation:
- The product is no more sold in loose, it starts to be sold in sachet.
- The second Barilla generation equipped itself with a non-stop oven.
- In the 1990s Barilla builds a factory and in 1995 starts a process of internationalization.
Purposes and