Lupo Verde Case Study
Lupo verde is an Italian restaurant, stated in 1401 T St NW, Washington DC 2009. They are serving authentic Italian food to their customer since early 2013. Lupo verde first opened its door to its customers at 15th February 2013. The restaurant is owned and operated by Med Lahlou, along with managing partner Antonio Matarazzo and executive chef Domenico Apollaro.
Luvo verde is famous for its authentic, rustic, Italian fare featuring a variety of small plates, house-made charcuteries, breads, cheese and antipasti. It also offers a variety of alcoholic and nonalcoholic beverages, that includes house and imported wines, beverages etc. the restaurant has an intimate 100 seats spread over two floors. The main level features a …show more content…
There is one register in the bar, one in the corner of the lobby and 2 in the second floor. Only four Micros in the entire restaurant is not enough during business hours.
3. Inadequate usage of social media and promotions-
LUPO VERDE restaurant doesn’t seem to engage itself in the area of social media. In the digital and virtual age, where social media is very important to reach the potential customers, the restaurant has not been using the platform efficiently. With competitors offering deals all around the area, LUPO VERDE has not been successful in creating a customer base using promotions either.
4. Lack of modern system to keep track of food and beverages inventory-
There seems to be a lack of a proper system to update the inventory in the restaurant. The food and beverage inventories are handwritten and accessed in traditional method. Because of this, there seems to be in-aqurate of certain items during the operation. This disrupts services and also creates drop in the revenues.
5. Limited usages of gift card-
They don’t provide enough gift cards to their customers. And gift card can only be used in certain days, for example, you are not allowed to use gift cards during weekend. That is not the good way to do business.
6. Lack of updating restaurant …show more content…
Acquiring a quality point of sales will make not only processing transaction efficient but also help in the productivity and promptness in rendering services. The new software will not only enable gift card capabilities but also create features like apple pay, accurate recording and taking reservations efficiently. The usages of social media will help in promotion and marketing of the restaurant. Also it is easy to sell promotions and specials by updating the websites once a week with the new specials, menu changes ad promotions. With hiring web developer, there is update of the website and social networks which is very helpful in attracting new customers.
Implementation budgets:
Oracle micros POS $1,000 Per year
Promotion and discounts $3,000
Web and micros maintenance $2,000 per year
Marketing $1,300 per year
I-pad (5 units) $2,000
WIFI $600 Per year
TOTAL $9,900
Conclusion: LUPO VERDE is a fast growing restaurant with full of potential. With a little improvements and guidance, it has capability to become a better establishment in the heart of DC. The proposals I have described above will help improve technical resources of the restaurant, and also help bring more business in the
Luvo verde is famous for its authentic, rustic, Italian fare featuring a variety of small plates, house-made charcuteries, breads, cheese and antipasti. It also offers a variety of alcoholic and nonalcoholic beverages, that includes house and imported wines, beverages etc. the restaurant has an intimate 100 seats spread over two floors. The main level features a …show more content…
There is one register in the bar, one in the corner of the lobby and 2 in the second floor. Only four Micros in the entire restaurant is not enough during business hours.
3. Inadequate usage of social media and promotions-
LUPO VERDE restaurant doesn’t seem to engage itself in the area of social media. In the digital and virtual age, where social media is very important to reach the potential customers, the restaurant has not been using the platform efficiently. With competitors offering deals all around the area, LUPO VERDE has not been successful in creating a customer base using promotions either.
4. Lack of modern system to keep track of food and beverages inventory-
There seems to be a lack of a proper system to update the inventory in the restaurant. The food and beverage inventories are handwritten and accessed in traditional method. Because of this, there seems to be in-aqurate of certain items during the operation. This disrupts services and also creates drop in the revenues.
5. Limited usages of gift card-
They don’t provide enough gift cards to their customers. And gift card can only be used in certain days, for example, you are not allowed to use gift cards during weekend. That is not the good way to do business.
6. Lack of updating restaurant …show more content…
Acquiring a quality point of sales will make not only processing transaction efficient but also help in the productivity and promptness in rendering services. The new software will not only enable gift card capabilities but also create features like apple pay, accurate recording and taking reservations efficiently. The usages of social media will help in promotion and marketing of the restaurant. Also it is easy to sell promotions and specials by updating the websites once a week with the new specials, menu changes ad promotions. With hiring web developer, there is update of the website and social networks which is very helpful in attracting new customers.
Implementation budgets:
Oracle micros POS $1,000 Per year
Promotion and discounts $3,000
Web and micros maintenance $2,000 per year
Marketing $1,300 per year
I-pad (5 units) $2,000
WIFI $600 Per year
TOTAL $9,900
Conclusion: LUPO VERDE is a fast growing restaurant with full of potential. With a little improvements and guidance, it has capability to become a better establishment in the heart of DC. The proposals I have described above will help improve technical resources of the restaurant, and also help bring more business in the