Discussion Post: Customer Satisfaction
• How has Porcini's maintained high product and service quality, and how does it plan to do so for its new pronto concept?
• What does the proposed customer questionnaire system tell you about Porcini's approach to quality? What are the system's strengths and weaknesses? Can you suggest ways to supplement this tool?
• How well or poorly do the various elements of the Pronto concept - its menu choices, HR system, quality measures, etc. - support the goal of "Great Italian cuisine without the wait?"
• If you were a member of Porcini's top management, which of the available growth options for Pronto would you choose? Why?
• What are the implications of your choice (Q4) for profitability, return on investment (ROI), product and service quality, and the quality image of the Porcini's brand?
• Does Pronto have any sustainable competitive advantages? Why or why not?
The response must include a reference list. Using Times New Roman 12 pnt font, double-space, one-inch margins, and APA style of writing and citations.