Pizza Express by Using SAF Model
Pizza Express by Using SAF Model
Pizza Express by Using SAF Model
It was mentioned by Raska et al., (2015) that if the consumers are given unique product or service
with a good experience then they become highly satisfied and focus on repeat purchase. It will be
quite easy for Pizza Express to focus on product differentiation strategy because it has creative
workforce, innovative culture, high workers’ commitment towards attaining organisational goals,
emphasis on R&D as well as highly creative product development team members including chefs
and cooks. It is important to keep in mind by the management of Pizza Express that their product
differentiation strategy can be copied by competitors and it can lose competitive edge over
rivalry. According to Shepherd et al., (2005) the companies paying attention towards
differentiation should be capable to communicate this strategy to customers and general public. In
addition, this can be done thorough skilled and efficient sales and marketing teams. This can be
done by Pizza Express by focusing on integrated communication tools and through effective
advertisement of differentiated products.
The management of Pizza Express should make team consisting of members from different
departments to implement differentiation strategy. According to Vanhonacker et al., (2013)
companies should select innovative and creative workers for designing the procedures for
implementing the change. Pizza Express should make a team by adding members from
marketing, HR, R&D as well as finance department to find out ways for providing healthy,
organic and green food items to customers. Solely a manager of Pizza Express cannot implement
product differentiation strategy.
It is highly recommended for Pizza Express to understand the needs and requirements of
customers before starting the production. According to Wee et al., (2014) customers’ needs
regarding the product or service can be understood by marketers by focusing on surveys and
researches. Pizza Express should produce differentiated products as per needs of customers
regarding taste, appearance, benefits, calories, energy and nutritional needs.
It was stated by Oliver (2014) that different negative forces are faced by companies that focus on
change or implementation of new business strategy. These forces can be negative attitude of
workforce, incapability of workforce to perform new roles, resistance of workers towards change
and lack of resources. That is why, it is highly recommended for Pizza Express to effectively
manage the workforce and their resistance by telling them importance of new strategy. The
management should provide knowledge about green, healthy and organic foods and their
importance for consumers. Moreover, monetary benefits that will be attained by Pizza Express in
term of high sales and profitability should also be told to the workforce resisting change in
strategy.
3.Conclusion
It can be concluded that product differentiation strategy will be highly useful for Pizza Express.
By focusing on green, organic and healthy food production, Pizza Express can attract huge
customer force that will lead towards high profitability. However, Pizza Express can face various
hurdles and barriers in implementing the differentiation strategy but that can be overcome
through effective management skills.
References
Aaker, D.A. (2008). Strategic market management. London: John Wiley & Sons.
Anderson, J.C., Narus, J.A. and Narayandas, D. (2009) Business market management:
Understanding, creating, and delivering value. London: Prentice Hall
Grant, R.M. (2016) Contemporary strategy analysis: Text and cases edition. London: John Wiley
& Sons.
Jain, S.C. and Haley, G.T. (2009) Marketing planning and strategy. New York: Cincinnati South-
Western Publishing Company
Kotler, P. and Keller, K.L. (2009) A framework for marketing management. New Jersey:
Prentice Hall.
Raska, D., Sprott, D.E., Joireman, J. and Spangenberg, E.R. (2015) Marketing in Transition:
Scarcity, Globalism, & Sustainability. London: Springer International Publishing.
Shepherd, R., Magnusson, M. and Sjödén, P.O. (2005) Determinants of consumer behavior
related to organic foods. AMBIO: A Journal of the Human Environment, Vol. 34, No.4, pp.352-
359.
Solomon, M.R. (2014) Consumer behavior: Buying, having, and being. NJ: prentice Hall.
Vanhonacker, F., Van Loo, E.J., Gellynck, X. and Verbeke, W. (2013). Flemish consumer
attitudes towards more sustainable food choices. Appetite, Vol.62, No. 2, pp.7-16.
Wheelen, T.L. and Hunger, J.D. (2011) Concepts in strategic management and business policy.
New Delhi: Pearson Education India.
Wee, C.S., Ariff, M.S.B.M., Zakuan, N., Tajudin, M.N.M., Ismail, K. and Ishak, N. (2014).
Consumers perception, purchase intention and actual purchase behavior of organic food
products. Review of Integrative Business and Economics Research, Vol. 3, No. 2, p.378.
Appendices
1. SAF model
This model contains three components. The suitability tells the management that either the
strategic option is suitable for firm on the basis of its strategic position or
not. Acceptability factors explains that either the strategic option is consistent with the firm's
aims and either they are acceptable to the stakeholders or not. In addition, feasibility evaluates
that either the organisation has the resources it needs to carry out the strategic option.