Father And Son Pizzeria Case Study

After the tedious and intense research of the finances and labor needed to run Father and Son Pizzeria, it is clear that the restaurant is becoming a burden to the Vega family. The hard work and long hours needed to run this business cost more than what the actual restaurant makes in profit. The following provides explanations on what should be done with the restaurant, and other alternatives to create a bigger profit at lower cost.
Summary
After analyzing the dilemma, there are several steps to take in order to create a profitable business:
• Sell the restaurant.
• Find a partner to start the business.
• Start marketing the sauce.
Findings
It is clear that Father and Son Pizzeria is surrounded by other restaurants that create a lot of competition. Those restaurants are fully developed restaurants that provide the customers with more than what Father and Son Pizzeria currently does like parking, better decoration, and atmosphere. Expanding the business will allow the restaurant to have more customers eating in, however they will not have the amenities of other restaurants like parking, which
The loyal customers that have already bought the sauce will most likely go to the stores and buy it, however the business will need to develop a higher amount of customers buying the product to be successful. This can be done multiple ways, first create all types of social media accounts which is inexpensive. This will allow more people to know about the product all over New Jersey and it is a great way to advertise it. Hire people to go around cities of Bergen and other areas of the state with a strong population of Italians because they will most likely be the business strongest buyers. Lastly, in every store that the sauce is sold there should be stand where the customers can taste test the sauce and see how great of a product it is, which will make them want to buy