Introduction
This Stakeholder Analysis Report has been produced to document Papa Bob’s BBQ Shack’s approach to determining if the introduction of the new Honey Mustard Rubbed Ribs has been successful during our product launch period.
Several research methods were considered but the final decision was made to conduct a survey of current customers and residents local to the Papa Bob’s BBQ Shack restaurant locations.
Description of Business Issue
The latest trend in the Rib and Barbeque restaurant industry is to use rubs as opposed to sauces. A rub is a blend of dried spices, herbs and flavors which are applied to the ribs prior to being smoke and prepared. Since its opening in 1993, Papa Bob’s BBQ Shack’s barbeque sauces have become locally renowned for their consistent and unique flavors. Previous attempts to change or add new sauces were not easily adopted by consumers; many attempts were scrapped after the introduction phase. In order to keep our menu contemporary, we try to add new flavors to our menu as regional and industry trends arise. Several area restaurants have had some success with dry rubbed offerings and Papa Bob wanted to present his family’s secret dry rub recipe as well.
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Content
Introduction
This Stakeholder Analysis Report has been produced to document Papa Bob’s BBQ Shack’s approach to determining if the introduction of the new Honey Mustard Rubbed Ribs has been successful during our product launch period.
Several research methods were considered but the final decision was made to conduct a survey of current customers and residents local to the Papa Bob’s BBQ Shack restaurant locations.
Description of Business Issue
The latest trend in the Rib and Barbeque restaurant industry is to use rubs as opposed to sauces. A rub is a blend of dried spices, herbs and flavors which are applied to the ribs prior to being smoke and prepared. Since its opening in 1993, Papa Bob’s BBQ Shack’s barbeque sauces have become locally renowned for their consistent and unique flavors. Previous attempts to change or add new sauces were not easily adopted by consumers; many attempts were scrapped after the introduction phase. In order to keep our menu contemporary, we try to add new flavors to our menu as regional and industry trends arise. Several area restaurants have had some success with dry rubbed offerings and Papa Bob wanted to present his family’s secret dry rub recipe as well.