B120 Tma01

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  • Topic: Fast food, Environment, Economics
  • Pages : 2 (542 words )
  • Download(s) : 299
  • Published : May 28, 2013
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TMA 01 Part 1
Part A
Informal report of problems at The Lodge Bistro Chain using concepts from session 2, The External Environment (B120, Book 1). * Growing competition from surrounding food outlets
* No healthy alternatives offered
* No web based advertisement
* Not appealing to the younger generation
* No choice of less expensive meals or snacks

Part B
Using the STEEP model (B120, Book 1) I will highlight the problems at The Lodge Bistro in more detail.

Sociological Factors
The Bistro chains décor and menu are based on the original café opened in 1989 and are outdated. Although this image could be keeping the trade from your loyal older customers, they tend to visit less frequently and don’t have as much money to spend as mentioned in the case study. To appeal to younger and new customers, I would suggest modernising the appearance and updating the menu.

Technological Factors
With so many people using the internet it would seem that a website or social media page would be essential for your business to survive and grow. This will help you to reach new consumers and increase profits.

Economic Factors
With the price of everything rising in the economy, there are a lot of consumers on a budget. A range of lower priced snacks was implemented by one of your managers. If this proved popular I would suggest having a snack menu alongside your main menu. This type of system is popular in pubs and they have benefited from offering god value for money. (http://www.bighospitality.co.uk/Trends-Reports/Pub-restaurants-benefit-from-people-eating-out-more-often).

Environmental Factors
With the increasing number of new restaurants and fast food outlets in the area it is important to be recognised within the community. A good way to do this would be to use fair trade products when possible.

Political Factors
Obesity is a major concern of the government who want to see obesity falling by 2020. A selection of healthy option should be...
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