Case Study 1: Abou Shakra Restaurant: Creating Customer Value The Old-Fashioned Way

CASE STUDY 1: Abou Shakra Restaurant: Creating Customer Value The Old-ashioned !a" #o$es%u Adrian-Constantin &rou$ 111 A'() - eng

*uestions +or Dis%ussion

1, Des%ribe Abou Shakra in terms o+ the alue it $roides +or %ustomers, Considering the facts that were presented previously in the case study, we can presume that Abou Shakra has, through its more than 67 years of activity, maintained its original marketing orientation, that of a product orientated company, company, the leadership of the restaurant believing that if the company provided good service for the customers, the general location and advertising of the company would not be top priority priorit y. Having this in mind, the company focused on increasing the value of their products by continously increasing the benefits of their clients, while keeping the customerscosts at a favourable constant.

., Suggest other methods b" /hi%h Abou Shakra %an $roide alue to its %ustomers, !n my own opinion, considering the fact that for more than 67 years, Abou Shakra has had its main focus on the "uality of service it provided to its customers, ! do not believe there are many other methods through wich the company could increase the value the clients recieve, at least not without reducing either the profits or worse, the "uality of the se rvices that Abou Shakra values so much . #ven so, the company may choose, at least for an e$periment to see if t heir revenues are changed in any aspect, to elaborate el aborate their advertising plan. Also, they could also tr y to bring more  benefits to the clients, in the shape of promotional promotional offers, coupons etc. Although these actions can  probably be easily taken by the company, company, ! generally believe that it is in the companys companys best interest if it takes a more conservative approach on the matter of handling value, because ! do not think that either changing the benefits or the costs of the clients will make any changes for the restaurant chain in the long run, as it is "uite clear that their current approach has worked best in the past 67% years.