USE OF THE STRATEGIC PLANNING IN THE RESTAURANT SPOLETO: A STUDY OF THE PROCESS IN THE LIGHT OF THE CERTO & PETER METHODOLOGY

Authors

  • Leonardo José Seixas Pinto
  • Eduardo Picanço Cruz

DOI:

https://doi.org/10.20946/rad.v13i3.7798

Keywords:

Strategy, Strategic planning, Business plan

Abstract

The Restaurant Spoleto, in search of survival, saw a niche market, opting for innovative strategies, established a new concept in the segment of food out of the home not being classified as fast food, nor restaurant, but as food service. Through a strategic plan, the principle identified as informal, the Restaurant Spoleto obtained as a result the extension of 87 shops throughout Brazil in six years. Its main attractions incur operating costs lower than the traditional restaurants; processes customized and reduction in the workforce. The objective of this research was to identify the process of planning of the company and try to fit it within the methodology of Right and Peter with the aim to determine whether there has been an informality or if this was obeyed some conceptual pattern.

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How to Cite

Pinto, L. J. S., & Cruz, E. P. (2011). USE OF THE STRATEGIC PLANNING IN THE RESTAURANT SPOLETO: A STUDY OF THE PROCESS IN THE LIGHT OF THE CERTO & PETER METHODOLOGY. Management in Dialogue Review, 13(3). https://doi.org/10.20946/rad.v13i3.7798

Issue

Vol. 13 No. 3 (2011)

Section

Artigos

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