Competitive Priorities

Competitive priorities are referred to as the critical dimensions that a process & supply chain must have to satisfy its internal and external customers. It needs to be kept in check to keep the business running on track and focused on their goals. Building a strong and strategic foundation of competitive advantages, will allow businesses to have an advantage over the normal market. The restaurant's success can be attributed to its focus on the priorities as ordered as follows: cost, quality, flexibility, innovativeness, delivery performance.

Competitors

• Local small pizzerias and family owned restaurants
• Large franchises such as Papa Johns, Olive Garden, Pizza Hut, Dominos, Blaze Pizza etc…
• Other food competitors such as Chipotle, Just Subs, and other fast food lunch spots. 
  

  
  

COST - The pizzeria offers lower prices for their pizza, and their dishes compared to their competitors. They found local distribution companies that deliver top materials at an affordable price. This did not happen overnight, they had to produce more, they had to order their supplies in bulk to receive a better price and had to find the best possible ingredients for the price they paid. This allowed them to provide their customers with great quality at a competitive price.

QUALITY - They offer products which are superior than their competitors. They have “homemade” recipes and traditions that they have brought over from Italy, making this place very unique in taste. They always keep their food fresh, and provide top customer service which has allowed them to say in business for the amount of time that they have been in.

FLEXIBILITY - When the restaurant first opened, he had no idea how successful this would turn out to be. It was a growing market in the 1950's 1960's. The pizza business was just upcoming, a quick cheap Italian food option was unheard of. The original pizza places only offered pizza and one topping, pepperoni. Only other thing sold in the stores was soda bottles. They did not start off with this amount of employees or with this many locations. However, the fact that the owner Salvatore Scavo was able to be flexible, and was able to adapt allowed them to grow to what they are today. The menu grew along with the locations, and staff. The owner wanted to expand, he knew how crucial it would be for him to be flexible with a strong working staff and management team. This was the only way to have trusting employees running your locations the way you want. Then he started to focus on the importance of expanding his menu to attract more customers. He wanted to aim to higher market in the restaurant industry, opening a restaurant with his brother in-law to give the family a higher reach. This allowed him to have pizzeria locations focus on quick fast turnover and have the restaurant pull in higher end clients for higher prices, with a lower volume of sales. But in the end it worked out and gave him a flexible reach in both markets.

DELIVERY - This just isn't the importance of delivering and producing food in a timely manner. This is the importance of making sure that their food is always served fresh, that their food is served warm and that the presentation of the dish is up to the restaurant's standards. Customers have high expectations when dining in establishments with such. high prices. Even the pizza is higher standard then the average pizza shop. Making sure quality is high and consistent is key. They have incorporated different operating systems that allow them to track their food, ensures them the best possible outcome and that everything is done in a prompt manner.