Lodge Bistro Chain
eTMA 01
The lodge Bistro Chain
Include a brief intro – for example, ‘this report seeks to identify the key problems facing BL… etc using session… from book 1
Part A: problems facing BL and reasons for them
Please see Figure 1 pg.2 where I provide a table summarising the weaknesses and threats currently facing your business. I have used a SWOT analysis to detail the most obvious weaknesses.
No clear direction for the company is the biggest weakness I have identified in the company. In an ever adapting environment with greater competition and a recession worsening the disposable income of the key customer demographic, the chain has not provided its local managers with key targets on where to take their stores. Some, newer managers have taken their stores in a different direction to long-standing managers leading to discontent amongst staff. A dated feel to the …show more content…
| An overhaul of the menu and Décor of the chain may be required To retain competitiveness. A growing number of rivals and competitors occupying in a sector where primary customers are squeezed by a recession driving down profits. | Rival companies poaching staffFrom the chain after spendingOn training, further lowering customer service and increased training costs. | Changing a company brand Image and marketing to a new Customer base has largeCapital costs. |
Source: The Lodge Bistro Chain eTMA 01 part 1 page 12 Assignment booklet Part B: description of concepts used and why they are useful The main concept I have used in my report on the weaknesses of the restaurant chain is the SWOT analysis. This type of analysis gives an, ‘overview of its (the business) position in relation to its external environment.’ (Open University B120 Book 1 pg.30) Standing for Strengths, Weaknesses, Opportunities and Threats. Add an explanation that strengths and weakness are internal and opportunities and threats are
The lodge Bistro Chain
Include a brief intro – for example, ‘this report seeks to identify the key problems facing BL… etc using session… from book 1
Part A: problems facing BL and reasons for them
Please see Figure 1 pg.2 where I provide a table summarising the weaknesses and threats currently facing your business. I have used a SWOT analysis to detail the most obvious weaknesses.
No clear direction for the company is the biggest weakness I have identified in the company. In an ever adapting environment with greater competition and a recession worsening the disposable income of the key customer demographic, the chain has not provided its local managers with key targets on where to take their stores. Some, newer managers have taken their stores in a different direction to long-standing managers leading to discontent amongst staff. A dated feel to the …show more content…
| An overhaul of the menu and Décor of the chain may be required To retain competitiveness. A growing number of rivals and competitors occupying in a sector where primary customers are squeezed by a recession driving down profits. | Rival companies poaching staffFrom the chain after spendingOn training, further lowering customer service and increased training costs. | Changing a company brand Image and marketing to a new Customer base has largeCapital costs. |
Source: The Lodge Bistro Chain eTMA 01 part 1 page 12 Assignment booklet Part B: description of concepts used and why they are useful The main concept I have used in my report on the weaknesses of the restaurant chain is the SWOT analysis. This type of analysis gives an, ‘overview of its (the business) position in relation to its external environment.’ (Open University B120 Book 1 pg.30) Standing for Strengths, Weaknesses, Opportunities and Threats. Add an explanation that strengths and weakness are internal and opportunities and threats are