Buon Forno

Case Studies

Global Hospitality & Entertainment

GLOBAL HOSPITALITY AND ENTERTAINMENT COMPANY
BUON FORNO PROCESS
Met key decision makers at Client.
Gained full understanding of Client strategy and product requirements.
Outlined Buon-Forno customer value proposition.
Reviewed quality and performance of existing product range.
KEY CHALLENGES OUTLINED BY CLIENT
Major and iconic sports stadia were the distribution outlets that our client was providing full food/catering solutions for
Key requirement to provide hot foods for very large volumes of customers, all wanting to be served at the same time.
Maintaining food temperature and quality and the timing of this was critical to success also
Very basic foods (burgers, hotdogs, chips) were the main sellers to date, but client realised that they were not tapping into the very large and growing pizza market.
On-going challenges with cost and availability of qualified chefs and other support staff to produce hot products for a very large, fast moving customer base.
Current pizza product low cost, non-Italian and poor quality. Product penetration, revenues and profitability low across a significant distribution footprint.
BUON-FORNO RESEARCH
The local and global pizza markets we’re growing significantly but the client was missing this opportunity for profitable growth with the wrong product and sales & marketing strategies.
Large pizza slabs, ready cut into individual portions and well as individual pizzas would be very attractive to consumers and would work very well in a stadium environment.
A bespoke marketing campaign and on-site activation programme would be required to maximise sales.
PRODUCT DEVELOPMENT AND LAUNCH
Extensive product tasting and bespoke product building.
Agreed bespoke product range with client head chef and development team. Focus on large pizza slabs and individual pizzas.
Full on the ground support from Buon-Forno Team re product positioning, sales and marketing, staff training & logistics.