By May 2018, the owner of 30 FiLLi Café outlets across the United Arab Emirates had come a long way from helping out in his father’s a small cafeteria in the Mamzar area of Dubai in 2004. With his innovative FiLLi tea and FiLLi Zafran tea, he had successfully created a tea brand in the United Arab Emirates. After the company’s success there, he aspired to take the brand global using the franchising model. The path ahead, however, had to be navigated carefully. New entrants had emerged and were competing for market share. In the changing market scenario, how would FiLLi Café manage to retain customer loyalty locally and successfully manage global expansion? Was this plan too aspirational? Was it the right time to expand the company? Was franchising the best method for global expansion?
Moshi, a fusion restaurant in an upmarket area of Dubai, had carved out a niche for itself with its unique menu, high-quality food, and excellent service-all offered at a reasonable price. As the young owner planned to launch another outlet, he pondered his options for growth. Was it time to create a chain, or should he give the new outlet a completely different feel and target a specific customer segment? Should he increase his product range or stick with his unique offerings? Because of its fusion theme (Nepalese cuisine and Japanese sushi), Moshi did not have a clear positioning in terms of its menu. Would Moshi's unique offerings be enough to sustain its continued existence in Dubai's competitive restaurant industry? Would this business be scalable? The owner had relied on word-of-mouth publicity thus far; however, was this method adequate? What sort of marketing strategy should he adopt?
Yolk-ay, a United Arab Emirates restaurant chain specializing in traditional Indian egg dishes, recently opened its eighth location in 10 years--but turnover is flat, and competitors are gaining market share. Should Yolk-ay go after new customers by adding vegetarian and chicken dishes to the menu? Or stick to what it's known for rather than risk diluting its brand identity? The chain's father-son owners are on opposite sides of the issue. This case includes expert commentary from Rajiv Meherish, the founder of the Dubai-based restaurant group Raju Omlet, and Anthony Ackil, a cofounder of the U.S. fast-casual chain b.good.
Yolk-ay, a United Arab Emirates restaurant chain specializing in traditional Indian egg dishes, recently opened its eighth location in 10 years--but turnover is flat, and competitors are gaining market share. Should Yolk-ay go after new customers by adding vegetarian and chicken dishes to the menu? Or stick to what it's known for rather than risk diluting its brand identity? The chain's father-son owners are on opposite sides of the issue. This case includes expert commentary from Rajiv Meherish, the founder of the Dubai-based restaurant group Raju Omlet, and Anthony Ackil, a cofounder of the U.S. fast-casual chain b.good.
Yolk-ay, a United Arab Emirates restaurant chain specializing in traditional Indian egg dishes, recently opened its eighth location in 10 years--but turnover is flat, and competitors are gaining market share. Should Yolk-ay go after new customers by adding vegetarian and chicken dishes to the menu? Or stick to what it's known for rather than risk diluting its brand identity? The chain's father-son owners are on opposite sides of the issue. This case includes expert commentary from Rajiv Meherish, the founder of the Dubai-based restaurant group Raju Omlet, and Anthony Ackil, a cofounder of the U.S. fast-casual chain b.good.
Moshi, a fusion restaurant in an upmarket area of Dubai, had carved out a niche for itself with its unique menu, high-quality food, and excellent service—all offered at a reasonable price. As the young owner planned to launch another outlet, he pondered his options for growth. Was it time to create a chain, or should he give the new outlet a completely different feel and target a specific customer segment? Should he increase his product range or stick with his unique offerings? Because of its fusion theme (Nepalese cuisine and Japanese sushi), Moshi did not have a clear positioning in terms of its menu. Would Moshi’s unique offerings be enough to sustain its continued existence in Dubai’s competitive restaurant industry? Would this business be scalable? The owner had relied on word-of-mouth publicity thus far; however, was this method adequate? What sort of marketing strategy should he adopt?
Raju Omlet is a restaurant in Dubai that is famous for making egg preparations that appeal to the Indian expatriate population. A father and his son jointly manage the venture, and they are both very happy with the way the business has shaped up in the last two years. An expansion is inevitable, but how should it be carried out? The partners are also exploring the option of offering home delivery service. A meeting has been called to try to find answers to two questions: Would it be possible to sustain the expansion with a single product offering, and would diversifying the product range kill the restaurant’s unique competitive advantage?
Raju Omlet is a restaurant in Dubai that is famous for making egg preparations that appeal to the Indian expatriate population. A father and his son jointly manage the venture, and they are both very happy with the way the business has shaped up in the last two years. An expansion is inevitable, but how should it be carried out? The partners are also exploring the option of offering home delivery service. A meeting has been called to try to find answers to two questions: Would it be possible to sustain the expansion with a single product offering, and would diversifying the product range kill the restaurant's unique competitive advantage?