1. Buffalo Wild Wings
Gavin Thomas

2. Quick History 1982: First restaurant opened in Columbus, Ohio
1994: Sally Smith hired as CFO
1996: Sally Smith becomes CEO
2003: IPO
2012: Remove “Bar & Grill” and revamp restaurant

3. Mission Statement
Our mission is to WOW people everyday. We are guest-driven. We will WOW our guests every day by achieving the highest level of satisfaction with an extraordinary focus on friendly service, food, fun, and value. We are team- focused. We will WOW our team members by providing the same respect, positive encouragement and fair treatment within the organization that we expect Team Members to share externally with every guest. We are community-connected. We will WOW the communities where we do business by practicing good citizenship and helping to make these communities better places to live, work and grow. We are dedicated to excellence. We will WOW our stakeholders with outstanding, industry-leading financial results and operational performance. We attribute our success to the hard work and dedication of our team. While our famous wings spun in our signature sauces, diverse beer selection, and unsurpassed audio-visual experience may bring customers to Buffalo Wild Wings in the first place, it's our people who ultimately give them a reason to keep coming back

4. Mission statement analysis?
Basic specification of product/service
“While our famous wings spun in our signature sauces, diverse beer selection, and unsurpassed audio-visual experience may bring customers to Buffalo Wild Wings in the first place”
Specification of primary market
Combines beer, wings, and audio-visual experience, tacitly targeting sports fans
Specification of technology for product or delivery
“It's our people who ultimately give them a reason to keep coming back .”

5. Corporate social responsibility
Economic: Beat NASDAQ by 2.5x last five years
Ethical: Won award for Best Responsible Alcohol Service Program
Legal: Haven’t faced huge lawsuits
Discretionary: Sponsor many local fundraisers

6. Remote environment Economic: Fed buy-back and new minimum wage law
Political: Affordable Care Act and marijuana legalization
Social: Social media explosion
Ecological: Some stores are “going green”

7. Porter’s five forces model
Barriers to entry: Minimal to enter, large to compete on large scale
Buyer power: Low
Supplier power: Medium
Threat of substitutes: High
Competitive rivalry: Non-Existent

8. s.w.o.t Analysis Strengths: Brand, leadership, product
Weaknesses: Global brand, reliance on chicken
Opportunities: Global expansion, PizzaRev
Threats: Chicken, US economic recession

9. Generic strategy
Differentiation
Motley Fool “Rule-Breaker”

10. Grand strategy Concentrated Growth: Grow to 1,700 in North America
Market Development: Expanding to Puerto Rico, Mexico, and Philippines
Product Development: PizzaRev
Concentric Diversification: “Evaluating additional emerging restaurant brands”

11. Functional tactics
Marketing: Targeted campaigns, removing “Grill & Bar” from name
Finance: Franchising
Production/Operations: “Audio-Visual” experience, franchise consultants
R&D: Experimenting with new menu items, wing flavors, Game Changer Ale
HR: Stable/Experienced management team

12. Functional Organizational structure

13. Leadership CEO Sally Smith: Since 1994 VP, CFO Mary Twinem: Since 1996
COO James Schmidt: Since 2002
VP Kathy Benning: Since 2002
VP Judith Shoulak: Since 2001
VP Lee Patterson: Since 2008
VP Emily Decker: Since 2007
Andrew Block: Since 2010

14. culture Passion from the top Employee success is rewarded
Customer driven – “The Experience”

15. controls Premise Controls: Technology advances and healthy industry
Strategic Surveillance: Smith director of NRA and employee conferences
Special Alert Controls: Not needed yet….
Implementation: Continue strengthening brand and reach 1,700 North American restaurants

17. Analysis/summary Keep doing what they’re doing
Figure out future leadership when Smith retires
If global expansion doesn’t work, build multi-concept North American restaurant
Build up PizzaRev
Explore other emerging restaurant brands