Please use this identifier to cite or link to this item: http://hdl.handle.net/11718/22215
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dc.contributor.authorRoy, Debjit-
dc.contributor.authorRaut, Mukund-
dc.contributor.authorAgrawal, Sanchit-
dc.contributor.authorAgrawal, Shubham-
dc.date.accessioned2019-06-06T20:22:32Z-
dc.date.available2019-06-06T20:22:32Z-
dc.date.issued2018-01-08-
dc.identifier.urihttp://hdl.handle.net/11718/22215-
dc.description.abstractTakshshila, the owner of Sandwichworkz, a trendy restaurant in Ahmedabad, India, is worried about the diminishing profitability of her restaurant. Recent promotional offers have increased the footfall, but not profitability. To address this issue, she knew she had to optimize and redesign their menu. She also realizes that to properly address this issue, they would beed to take into account factors such as popularity of each menu item and their per unit profitability. She contacts Nick, a restaurant consultant who further dwells into calculating the costs involved in making each item, to determine the per unit profitability. He proposed plotting the popularity vs. popularity graph (as per Kasavana Smith model) and making qyadrant specific re-enginering decisions. Post his analysis using this menu re-engineering tool, he calls Takshshila with his recommendations. During the call, they come across a new costing methodology which may affect his recommendations. Which methodology should Nick use? Should Takshshila invest in capturing data for the new methodology?en_US
dc.publisherIndian Institute of Management Ahmedabaden_US
dc.relation.ispartofseriesPROD0316;-
dc.subjectMenu Engineeringen_US
dc.subjectMenu Designen_US
dc.subjectABC Castingen_US
dc.titleSandwichworkz - The Fusion Street Caféen_US
dc.typeCases and Notesen_US
Appears in Collections:Cases and Notes

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