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Cassia at Home: A Restaurant Brand Moves to Home Kitchens
內容大綱
Beginning with an ambitious, lean start-up effort in the highly competitive restaurant industry in Auckland, New Zealand, a husband-and-wife team built a small empire of successful fine dining Indian restaurants. Then came the disruption of the COVID-19 pandemic, which exposed their extreme vulnerability to external forces and the subsequent volatility of the restaurant industry. Their quick pivot to launching a line of Indian sauces for home cooks, Cassia at Home, was an instant success. As the couple contemplated different paths to recovery from the pandemic disruption, they wondered how they should expand their newest business into a sustaining brand and what the future of the existing restaurants would look like. Should they continue to expand the new retail business, abandon the move into manufacturing and broader distribution, or even focus on reviving their existing restaurant businesses? An earlier version of the case was awarded Second Place in the 2021 John Molson Business Ownership Case Writing Competition sponsored by the Bob & Raye Briscoe Centre in Business Ownership Studies, John Molson School of Business, Concordia University.