Restaurant

Case Solution for Elephant Bar Restaurant: Mezzanine Financing

Complete Case details are given below :

Case Name :      Elephant Bar Restaurant: Mezzanine Financing
Authors :           Susan Chaplinsky, Kristina Anderson
Source :             Darden School of Business
Case ID :           UV1191
Discipline :        Finance
Case Length :    29 pages
Solution Sample availability : YES
Plagiarism : NO (100% Original work)
Description for case is given below :
In November 2003, John Fruehwirth, a principal at Allied Capital, was considering a $20 million mezzanine investment in growth capital for Elephant Bar, a California restaurant chain. Elephant Bar had had some initial success in California but now Allied’s investment committee had to wrestle with the question of whether the restaurant concept was strong enough to travel and become a national brand or whether it was mainly a “California Concept.” And if the concept was strong enough to travel, would Allied Capital be able to meet its underwriting standards? Because Elephant Bar is a company with aggressive growth plans, it is significantly riskier than traditional mezzanine investments. The case can be used in courses on venture investing to illustrate another funding source available to young companies. Traditional mezzanine financing is often used to provide a portion of the funding for late-stage investments, such as leveraged buyouts. The case can also be used in courses on private equity to illustrate the perspective, risk mitigation strategies, and return expectations of mezzanine investors.
 
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Case Solution for The Wowprime Corp.: The Owner of Multiple Restaurant Brands in Taiwan

Complete Case details are given below :

Case Name :      The Wowprime Corp.: The Owner of Multiple Restaurant Brands in Taiwan
Authors :           Shih-Fen Chen, Hui-Mei Liu
Source :             Ivey Publishing
Case ID :            W12193
Discipline :        International Business
Case Length :    19 pages
Solution Sample availability : YES
Plagiarism : NO (100% Original work)
Description for case is given below :
This case covers the story of Wowprime Corp., a Taiwanese food service company that grew from a single-restaurant operation in 1993 to a conglomerate that owned hundreds of restaurants in 2011. The uniqueness of Wowprime’s growth was its multiple-brand strategy, where the company introduced 11 restaurant brands in total, each with a unique customer value proposition. The décor, menu, and price point also varied across all brands, each catering to specific segments of Taiwanese consumers. All brands, while being positioned distinctly in the market, also had certain commonalities in their operations within the group.
 
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Case Solution for Blackshop Restaurant

Complete Case details are given below :
Case Name :      Blackshop Restaurant
Authors :           John S. Haywood-Farmer, Karim Moolani, Michelle Peng
Source :             Ivey Publishing
Case ID :            909D01
Discipline :        Operations Management
Case Length :    14 pages
Solution Sample availability : YES
Plagiarism : NO (100% Original work)
Description for case is given below :
In April 2008, the owners of the Cambridge, Ontario-based Cerny Hospitality Group (CHG) were considering the purchase and implementation of OpenTable’s reservation management software in three of their restaurants, including the Blackshop Restaurant. It was thought that the software could aid in more effectively managing customer demand due to its ability to allow on-line reservations and its data-gathering capability, an improvement over its current manual reservation system. CHG was a family-owned and operated business and had achieved considerable success with its personal touch with clients. When considering the purchase of the software, CHG had concerns about the potential cost and return on investment, in addition to the strategic fit for this company that placed much emphasis on the human-touch and personal interaction with customers.
 
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Case Solution for Taco Bell: A Mexican-Inspired Restaurant in India

Complete Case details are given below :
Case Name :      Taco Bell: A Mexican-Inspired Restaurant in India
Authors :           Lubna Nafees, Akshay Kumar, Ashok Bajpai, Anoop Chand, Maryne Ann James, Bonney Luke,        Thomas, Jayakrishnan B Nair, Kunal Hazari, Garima Konda
Source :             Ivey Publishing
Case ID :            W14536
Discipline :        Marketing
Case Length :    16 pages
Solution Sample availability : YES
Plagiarism : NO (100% Original work)
Description for case is given below :
With four outlets of Taco Bell opened in Bangalore, India by December 2013, the managing director of Yum! Restaurants India, the parent company, felt eager to expand. The company took pride in providing the best Mexican-inspired fast food at a low price in a friendly atmosphere. Its target market was young people with global aspirations and/or experiences who were aware of the brand and willing to try something new. India appeared to be a large and fitting market for this quick service restaurant: a population of more than a billion people, the majority of whom were under 35, growing income levels and increasing tastes for international cuisines. Yet, despite a record-breaking launch in 2010, its retail foot traffic was declining. The addition of vegetarian items to the menu had limited success in luring customers to repeat visits. Were the price changes on the new menu reasonable and consistent with the brand promise Taco Bell had made during its launch? What could be done to sustain the company’s survival in India?
 
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Case Solution for Thaifoon Restaurant

Complete Case details are given below :
Case Name :      Thaifoon Restaurant
Authors :           Elizabeth M.A. Grasby, Anuj Chandarana
Source :             Ivey Publishing
Case ID :            907B01
Discipline :        Finance
Case Length :    08 pages
Solution Sample availability : YES
Plagiarism : NO (100% Original work)
Description for case is given below :
A young entrepreneur with a family background in the Thai restaurant business examines whether to open his own Thai food restaurant. Students are asked to assess his capabilities as a restaurant manager/owner. Students must perform a qualitative size-up of the market and examine whether the chosen location is a good fit. A seating plan is to be designed. Students are to project an income statement and balance sheet and to determine the impact on financial statements if sales increase or decrease 20 per cent from the original forecast. Based on their analysis, students are asked to determine if the restaurant should be opened.
 
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