Calveta Dinning Service

INTRODUCTION

Calveta Dining Service began their operations in 1972 and the founder was Antonio Calveta’s. Antonio Calveta was from a poor village in southern Italy and had immigrated to the United States (US). He often worked 16 hours a day to fulfill his dreamed. He believes that US as a country that have opportunities for him in order to improve his life. He begins with neighbourhood restaurant in Brooklyn, New York that featured old family recipes, after that Antonio started a second and third restaurant.

The idea to set up the Calveta Dining Service was generated because of his passion for foods and appreciation towards the traditions family values. Basically, their core business was providing food service operations for senior living facilities (SLFs). They operated all aspects of resident dining facilities such as menu development, meal preparation and service, and implementation of special programs such as themed dinners and family events.

Calveta Dining Service built their reputation by providing the quality and unique food but in the low cost. Because of that, they became a strong competitor in the market where their competitive advantages are cost leadership and differentiation of product that hard for other competitors to imitate. Other than that, they also have a strong human resources development programmed using to develop employee potential and offered good benefit. With that, it improves the services provided and at the same time increases the employee loyalty towards the company.

After 35 years of leadership, Antonio Calveta retired in 2007 and his eldest son, Frank was named as a CEO. Frank was told to double revenues within five years while maintaining the company culture. The company culture was driven by the “Antonio Way” that emphasis on quality, service, charity, education, respect, growth and profitability.

After two years of leadership, Frank was struggling to achieve the goals. The dilemma is to improvise the company special...