Case Study2 Shabu Hachi

GROUP 1 - BASUKI KURNIAWAN,
SHERLEY S. RUSTAM, SILVIA
SUHARDIMAN
Shabu Hachi : Managing
in Turbulent Times
THEORY
THE EIGHT FUNDAMENTAL PRINCIPLES FOR MANAGING
CAPABILITIES :
THE MAIN COMPONENTS OF CAPABILITIES
Effective capabilities are a unique mix

of resources and competences
These large-scale social restrictions had a massive impact on the
F&B industry. No dine-in customers were allowed as citizens were
told to stay at home. More than 6800 restaurants were forced to
close down and over 200,000 employees in this industry had to be
laid off amid the coronavirus.
Background Shabu Hachi's management faced a difficult decision. A difficult

decision to close all of its outlets to keep consumers and employees
safe
Closing outlets would mean stopping sales and producing no income

without knowing when this pandemic would end while risking the
future of the company. .On the other hand, remaining open would
produce sales but at the risk of the safety of their workers and their
customers.
COMPANY HISTORY
"Eat Better. Feel Better. Live
Better"
Founded by Indonesian couple who would like to have same food sensaton overseas,
they started the business. Since they opened our door in 2015, every month thousands
of happy customer had come and spent their precious moment with friends and
families here. Most of them say that Shabu Hachi is not merely an all you can eat
restaurant, but it’s a home to their heart. Good food with warm hearted people.
As an All You Can Eat (AYCE) restaurant, they serve around 40 choices of raw
ingredients for you to cook; such as imported meat, imported mutton, poultry,
seafood, endless variant of healthy vegetables and mushrooms. Besides that, try our
famous side dishes like Dorayaki cake, Takoyaki, Yakitori/Robatayaki, Garden Salad,
Korean Kimchee, Sweet Cassava from Thailand and also our chocolate pudding as
your dessert.
Good management of existing capabilities makes the difference
between corporations that fail and those that thrive over time
Main Issues Leaders of sustainable firms know how to manage effectively their
Identification existing capabilities to achieve their strategic ambition and to serve

their customers better than their competitors
The company also needs critical skills, which will allow it to sustain by
providing maximum value to its customers while making a difference
vis-a`-vis its competitors
To save their employees and the future of the company, the hachi
Group were forced to think of new solutions to save their business and
planned to launch new delivery and take away services
Dining in at restaurants was not allowed. What marketing strategies

were required to improve the organization's capability to save the
business? Was the Hachi Group's attempt to change its product from a
warm and unique ambience to delivery and take-away service the right
kind of innovation?
CUSTOMER #1
Covid-19 has changed customer to not only hunting for good taste of
food or quality service, but more on is it safe to dine in? Health protocol
is the priority now, starting from the employees.

BUILD & MAINTAIN CUSTOMER TRUST IS MOST IMPORTANT
SPECIALTY MENU ANALYSIS

Understanding least favorite menu can contribute to company cost
efficiency, and enrich modification on favorite menu to attract
customers, i.e. Korean vibes

Recommendation
UTILIZING STRENGTH & OPPORTUNITIES THRU RESOURCES
& Action Plan IDEALIST BUT STAY REALISTIC

Understanding company structure may lead into wiser cash flow. An
F&B business may not need separate marketing, socmed and PR team.
The redundant team can convert to other function that may increase
revenue
OPTIMIZING SKILLS
Good food is
for everyone.
IF OUR CUSTOMERS CANNOT COME TO US, WE WILL
COME TO THEM.
Eat Better, Feel Better, Live
Better..
We won't just deliver delicious food;
we'll make it a wonderful experience for you,
too.
CONCLUSION
BUSINESS SUSTAINABILITY IS AFFECTED BY:
01 MARKETING
02 PROCESS
03 ENTERPRENEURIAL
INNOVATION INNOVATION SELF-EFFICACY

Thank
!
you !

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GROUP 1 - BASUKI KURNIAWAN,

SHERLEY S. RUSTAM, SILVIA

Shabu Hachi : Managing

THE MAIN COMPONENTS OF CAPABILITIES

Effective capabilities are a unique mix

Background Shabu Hachi's management faced a difficult decision. A difficult

Closing outlets would mean stopping sales and producing no income

"Eat Better. Feel Better. Live

Identification existing capabilities to achieve their strategic ambition and to serve

Dining in at restaurants was not allowed. What marketing strategies

is the priority now, starting from the employees.

SPECIALTY MENU ANALYSIS

efficiency, and enrich modification on favorite menu to attract

customers, i.e. Korean vibes

& Action Plan IDEALIST BUT STAY REALISTIC

Eat Better, Feel Better, Live

INNOVATION INNOVATION SELF-EFFICACY

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