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    Wawa Blue Ocean Tools - Rhea - 412

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    RheaPradhan
    Wawa is applying a Blue Ocean strategy to transform its business model by eliminating non-value adding aspects and reducing costs, while raising quality and creating new value for customers. Specifically, Wawa plans to: 1) Eliminate dining areas, ordering stations, and a purchasing agent to reduce costs and focus on fresh, high quality food and excellent customer service. 2) Reduce unhealthy products and kitchen space to lower costs through scale, while creating personalized ordering options through kiosks and partnerships. 3) Identify three types of non-customers - those who may switch to healthier options, loyal customers of competitors, and those who do not currently use quick service restaurants.

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    Wawa Blue Ocean Tools - Rhea - 412

    Uploaded by

    RheaPradhan
    51 views1 page
    Wawa is applying a Blue Ocean strategy to transform its business model by eliminating non-value adding aspects and reducing costs, while raising quality and creating new value for customers. Specifically, Wawa plans to: 1) Eliminate dining areas, ordering stations, and a purchasing agent to reduce costs and focus on fresh, high quality food and excellent customer service. 2) Reduce unhealthy products and kitchen space to lower costs through scale, while creating personalized ordering options through kiosks and partnerships. 3) Identify three types of non-customers - those who may switch to healthier options, loyal customers of competitors, and those who do not currently use quick service restaurants.

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    Wawa is applying a Blue Ocean strategy to transform its business model by eliminating non-value adding aspects and reducing costs, while raising quality and creating new value for customers. Specifically, Wawa plans to: 1) Eliminate dining areas, ordering stations, and a purchasing agent to reduce costs and focus on fresh, high quality food and excellent customer service. 2) Reduce unhealthy products and kitchen space to lower costs through scale, while creating personalized ordering options through kiosks and partnerships. 3) Identify three types of non-customers - those who may switch to healthier options, loyal customers of competitors, and those who do not currently use quick service restaurants.

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    © All Rights Reserved
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    51 views1 page

    Wawa Blue Ocean Tools - Rhea - 412

    Uploaded by

    RheaPradhan
    Wawa is applying a Blue Ocean strategy to transform its business model by eliminating non-value adding aspects and reducing costs, while raising quality and creating new value for customers. Specifically, Wawa plans to: 1) Eliminate dining areas, ordering stations, and a purchasing agent to reduce costs and focus on fresh, high quality food and excellent customer service. 2) Reduce unhealthy products and kitchen space to lower costs through scale, while creating personalized ordering options through kiosks and partnerships. 3) Identify three types of non-customers - those who may switch to healthier options, loyal customers of competitors, and those who do not currently use quick service restaurants.

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    of 1

    Retail Management – Sec.

    A
    Rhea Pradhan
    PGP/23/412

    Gaga for Wawa – Blue Ocean Strategy


    ERRC Framework

    Eliminate Raise
    Dining area and Freshness of food
    ordering stations Customer service
    Purchasing agent Variety, quality
    Human interaction Health quotient
    Pre-cooked bread

    Reduce Create
    Unhealthy products Personalisation of
    Kitchen area options
    Reduced costs by Ordering kiosks
    clustering - scale Coffee vending
    economies machines
    Strategic Partnering

    Identifying Non-Customers

     Soon-to-be non-customers: Those who ate unhealthy food only out of need or necessity,
    due to low purchasing power or inability to afford costlier, healthy alternatives. These would
    be the current (at the time) customers of Wawa, who would shift away, once they got other
    options, or increased ability to pay.
     Refusing: People who are loyal to rivals, such as Panera lovers, would figure in this
    category. This may be due to a preference for the options available, long term association,
    cost, quality or other reasons.
     Unexplored: These are those who do not currently consume food at a QSR, perhaps due to
    a certain mindset or preference for other formats or home food etc. Basically, it has those
    customers who have never dined or do not normally dine at a QSR before.

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