Lastly, the values at Heavy Henry's will incorporate a healthy disrespect for the conventions of fine dining. Food is not about appearances, or putting on airs. Food is about performing a basic act of nature, and Heavy Henry's is about optimizing that experience. It might be boisterous, it certainly will be messy, but if our customers are not having the time of lives then we are not doing our job. That means putting them at ease -- no reservations, no dress codes and no snobbery.
It is believed that the key competitive advantage for Heavy Henry's will be in delivering this exceptional experience. In order to deliver this experience, inputs and throughputs are critical. The key inputs are ingredients and labor. The ingredients will be sourced from the best suppliers, but ultimately our competition can do the same. Where we will exceed is in delivering the best dining experience from top to bottom. The food will be the best because we will hire the best cooks. The service will be the best because we will cull the best front-of-house staff from the area. Our management will be the best because they are the most experienced and dedicated in the industry. Thus, human resources is probably the single most important source of competitive advantage for Heavy's -- it is how we will get the right people to outperform the competition.
The processes will also allow us to derive competitive advantage. There are...
Pork is a meat that needs to be cooked the right way, or it simply will not be that appetizing. So keen attention to our processes is essential to creating a desirable product. If we do not cook right, our food will not taste right, and we will never be able to charge our kind of prices as a result. Only by being the best will we be able to execute our business model. This means extensive training, and to that end we have found experience pit barbeque cooks to help train our staff on the art of roasting the hog. This includes not only learning about Southern hog roasting traditions, but Hawaiian and Filipino as well -- we are the masters of hog roasting and our dedication to learning about and training our cooks in all the best techniques worldwide will pay dividends as no competitor will be able to match our expertise in this key area. We know what customers want -- they want the best pork. And we will build Heavy Henry's Hogs around delivering on just that need.
Works Cited:
Church, J. (2008). Head to tail eating. Suite 101. Retrieved May 2, 2011 from http://www.suite101.com/content/head-to-tail-eating-a48906
Mariani, J. (2011). 10 great American destination restaurants. Esquire. Retrieved May 2, 2011 from http://www.esquire.com/blogs/food-for-men/travel-restaurants-2011
