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  "documentTitle": "Darden Restaurants, Inc. (DRI)",
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  "authorName": "Jeffrey C. Smith",
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  "presentationDate": "2014-09-11 00:00:00",
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  "notes": "Uses a contrast-principle framework to highlight the gap between Darden's internal process and industry best practices.",
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      "text": "Well performing restaurant companies work with their suppliers to deliver superior food and value to customers",
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      "text": "At Darden, marketing typically crafts promotions without regard for the price or availability of items, and often tells suppliers to go get it, “no matter the cost”.",
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      "text": "This contrasts with competitors, who work with suppliers to determine the most opportune time to run promotions, taking into account seasonality/availability, commodity prices, and consumer demand.",
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      "text": "We believe there are unnecessary barriers inside Darden that inhibit the communication between the procurement, marketing, and culinary teams.",
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      "text": "Given the large number of promotions Darden uses, one would assume management is constantly coordinating with their suppliers around the best times to promote from a cost perspective – in actuality, this does not appear to be the case.",
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