Calveta Dining Services – A Recipe for Growth? Introduction Calveta was founded by the Italian immigrant Antonio Calveta in 1966. What originally started as a neighborhood restaurant in Brooklyn offering traditional Italian dishes led to the opening of two more restaurants and finally‚ in 1972‚ to the beginning of meal deliverance services to nursing homes. The market was a very promising one: A big part of the 18.000 nursing homes in the United States chose to outsource their dining services
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Calveta Dining Services‚ Inc.: A Recipe for Growth? On a June day in 2009‚ Frank Calveta‚ president and chief executive officer of Calveta Dining Services‚ Inc.‚ struggled as he prepared to present growth strategies to his father‚ founder and former CEO Antonio Calveta. Calveta was a $2 billion‚ privately held firm that managed food service operations for nearly 1‚000 senior living facilities (SLFs) in the United States. When Antonio retired in 2007 after 35 years of
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Cavleta Dining Services‚ Inc: A Recipe for Growth? Company History • Calveta Dining Services‚ Inc. was a $2 billion‚ privately held firm • Managed food service operations for nearly 1‚000 senior living facilities (SLFs) in the United States • Ran food service for 976 SLFs • Employed 15‚ 000 people. • Calveta’s staff was responsible for the aspects of the operations of the dining facilities Menu development Meal Preparation and Service Implementation of special programs (Themed dinners
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2013 September 24‚ 2013 Calveta’s Dining Services‚ Inc: A Recipe for Growth? CASE STUDY Synopsis: Founded in 1972 by Antonio Calveta $2 billion Senior Living Facilities – SLF dining service company serving quality food. Number of employees 15‚000 Servicing 976 SLF in 2009 Not a part of any other industry 2007 Antonio Calveta COE and founder retired and his son‚ Frank Calveta was replaced as the CEO. Antonio’s Operating Values Develop every Calveta employee to their full potential
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The Summary Calveta Dining Services was created by Antonio Calveta and built on his passion for food and traditional family values and finally. Antonio started expand his business after year 1996 and enter into senior market during year 1972. By 2009‚ Calveta Dining Services contracts with senior living facilities (SLFs) for the management of food service to residents. Calveta Dining Service owed its success in Antonio Calveta’s way and the customized services they offered to the SLF residents. As
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Calveta’s Dining Services 24-03-2015 BUSINESS ORGANIZATION CASE STUDY Calveta’s History 1966 – established as a corner joint in Brooklyn 1972 – venture in the senior market Present Day – 976 SLFs‚ 15’000 employees Calveta’s Paradigm Superior quality food Tailor-made service An eye on the budget Antonio’s Way 1. Highest quality food and personalized service; 2. To hew the budgets of the SLF clients and the company; 3. Constant innovation and development of new services
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3 SWOT ANALYSIS………………………………………………… …………………...3-5 PROPOSED SOLUTION………………………………………………………………..6-8 IDEAL SOLUTION………………………………………………………………………9-10 SYNTHESIS……………………………………………………………………………...11 REFERENCES…………………………………………………………………………12 INTRODUCTION 1.0 COMPANY BACKGROUND Antonio Claveta’s passion for food and traditional family values was the reason why Calveta Dining Services started
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motivates and empowers the members of the staff to ensured that the staffs feel the Calveta viewed every staff as valued members of the organization and understands that their job is to take care of their clients respectfully. The same approach was used with the clients ensuring them that the goal of the organization was to fully take care of their needs. Calveta is like a big family that every member of Calveta will help each other during working hour or even after work. They encourage their employees
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In this study‚ the problem that is addressed is how to reduce the time and increase the simplicity of making a sub sandwich in the Miller Dining Hall. The methods used were process flow charts‚ flow diagrams‚ the SCORE method‚ and the 5 W’s and H method. Using these methods‚ there were several changes made to the preparation area layout to reduce redundant tasks and decrease the amount of time wasted while interacting with customers who are making decisions. Ineffective or inefficient tasks were
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The Client The client‚ Mohammad Lee owns a Fine Dining Restaurant that is located near the seaside moreover is distant from other buildings. He is displeased with his current restaurant design and brand identity and wants an overall revamped furnished design for the reconstruction of a restaurant‚ as the client states that he finds the overall building layout to be unsatisfactory and inadequate. He requests that the remodelled design to provide a contemporary and modern design twist with complementary
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