Entrepreneurial Perspective of a Local Restaurant in UK

This report explores the entrepreneurial perspective of a local restaurant in UK, including the behavioural characteristics and motivation of the entrepreneur, the current business model and its suitability, and recommendations for ensuring sustainability and remaining entrepreneurial.

A particular local or
regional industry or
company which you
find inspirational from
an intra /
entrepreneurial
perspective.

Table of Contents

INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................2
Entrepreneur’s behavioural characteristics and motivation...................................................2
Current business model and its suitability..............................................................................4
Conclusions and recommendations to ensure sustainability of the organisation...................5
Conclusions and recommendations to ensure that the organisation remains entrepreneurial 7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Enterprise is defined as the organization who works for the profit generation or non-profit
generation to enhance the economy of the nation (Jones, Penaluna and Penaluna, 2019).
Entrepreneurship can be defined as the person who owns the organization and manages the
enterprise in an effective, efficient and potential manner (Drobyazko, Barwińska-Małajowicz,
Ślusarczyk and Danylovych-Kropyvnytska, 2019). Business chosen here is the restaurant n UK
and all this report is in the context of the restaurant business, innovations and sustainability. It is
important for the company to innovate something new by maintain the sustainability in an
organization. Therefore, in order to understand this concept, the following discussions are made
on the entrepreneur’s behavioural characteristics and motivation, current business model and its
suitability, conclusions and recommendations to ensure sustainability of the organisation and
conclusions and recommendations to ensure that the organisation remains entrepreneurial with
proper findings and conclusion.
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MAIN BODY
Entrepreneur’s behavioural characteristics and motivation
Overview of the business
Restaurant which is started recently is the Lamb and Trotter based in UK. They mainly
deal with the services of offering fast as well as main course meal to their customers but due to
the current situation of COVID-19 pandemic, they have restricted the services of dine in and
delivery but only rendering take away services for some time.
Current motivations
Strengths
It is one of the current motivation of the business that is the strengths which means that
the restaurant has the enough strengths to carry out their business activities in a better manner
while maintaining the goodwill of the restaurant and providing basic services to the customers
who are loyal to them.
Infrastructure
It is an another current motivation of the business that is the infrastructure which means
that restaurant has a good and attractive infrastructure not only inside but outside as well which
gathers attention of the customers and let them visit the restaurant for having the meal in it.
Capital
It is also the one of the current motivation of the business that is the capital which means
that owner that is the entrepreneur is having the enough capital to pay for the waiters and chefs
so that their cannot be any deficiency in the services to the customers (Kyrylov, Kyrychenko,
Stukan and Zhosan, 2020).
Customer loyalty
It is also an another current motivation of the business that is the customer loyalty which
means that restaurant have some of the customers who are loyal to them even in the situation of
COVID-19 through which they get good motivation to carry out the business activities in a more
potential manner.
Behavioural characteristics
Training and development to staff
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It is one of the behavioural characteristics of the business that is the training and
development to staff which means that employees are trained in such a way so that they can get
indulge with the business culture and working environment in order to give them satisfaction of
the job to reduce the turnover of employees.
Communication skills
It is an another behavioural characteristics of the business that is the communication
skills which means that employees are taught that how they have to communicate with the
customers, suppliers and other stakeholders of the company for better behaviour management
(Mitra, 2019).
Respect for the customer and employees
It is also the one of the behavioural characteristics of the business that is the respect for
customer and employees which means that staff has created the environment of respect culture
with not only the customers but also with their other colleagues for smooth functioning of the
restaurant.
Maintaining relationships with stakeholders
It is also an another behavioural characteristics of the business that is the maintaining
relationship with stakeholders which means that restaurant has taken care of maintain the proper
and loyal relationships with all their stakeholders who are involved in the development of the
business in order to get ore support from them.
Business norms
Organizational structure
It is one of the business norms of an organization that is the organizational structure
which means that each and every employee is required to follow the structure which is normed
by the entrepreneur for the better communication hierarchy or for any grievances or any leaves to
the employees.
Total quality management
It is an another business norms of an organization that is the total quality management
which means that entrepreneur has made the norm of TQM to maintain the best quality for the
customers in food and in services as well for the sake of the growth of business in a better way
(Tien, Anh, Ngoc and Do Thi, 2019).
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Current business model and its suitability
Research and evaluation of business idea
Primary method of research
It is one of the research and evaluation method of an organization that is the primary
method of research which means that the data is collected directly from the customers for the
analysis of the business such as interviews, surveys, questionnaires, experimentation,
observations and many more for better examining the demand of the customers and it is
considered as the accurate method of research as compared to the secondary method.
Secondary method of research
It is an another research and evaluation method of an organization that is the secondary
method of research which means that the data is collected indirectly form the customers by using
internet, books, magazines, newspapers, television and many more. It is considered as the less
accurate method because of the indirect contact from the customers (Hjorth, Strati, Drakopoulou
Dodd and Weik, 2018).
Uniqueness of business
Self-service
It is one of the uniqueness of business that is the self-service which means that the
customers who are comfortable with the self-servicing nature of the restaurant will prefer this
restaurant and moreover, this service is more of fast food rather than proper food meals.
Service by waiters
It is an another uniqueness of business that is the service by waiters which means that
customers who are comfortable with the waiters to serve the will prefer this restaurant which
provide proper meals rather than fast food.
Buffet system
It is also an another uniqueness of business that is the buffet system which means that this
restaurant provides the buffet system as well for any parties so that customers can take by
themselves of whatever and in what quantity they want for proper meal (Javed, Yasir and Majid,
2019).
Online services
It is one of the uniqueness of business that is the online services which means that it also
renders the delivery services to the customers who want their meal at home and not willing to
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move to the restaurant. All such services are available in one restaurant so this can be considered
as the uniqueness of the restaurant because generally restaurants do not provide all such types of
services in one.
Menu as per children, youngsters and adults
It is an another uniqueness of business that is the menu as per the children, youngsters
and adults which means that menu is created not for specifically for a particular generation but
also for the all age groups as per their demands.
Sustainability
Just in time management
It is one of the sustainability of business that is the just in time management which means
that this approach of operations helps the business in reducing the wastage and time taken to
prepare for something so that everything can be cooked as fast as possible with the minimum
waiting time and wastage of it.
Environment friendly cooking
It is an another sustainability of business that is the environment friendly cooking which
means that raw materials used in the preparation of the food are eco-friendly so that it cannot
contain any harmful substances which can affect the health of the customers and nature as well.
Therefore, food items must be sustainable so that restaurant can be saved from any food poison
(Xu, 2020).
Less wastage
It is also the one of the sustainability of business that is the less wastage which means
that anything which can be wasted such as food items or raw materials or cooked food are saved
and if wasted are donated to the needy people so that restaurant can realise that they should not
waste the food or any waste material.
Conclusions and recommendations to ensure sustainability of the organisation
Minimizing the carbon mileage
It is one of the conclusion and recommendation to ensure sustainability of the
organization that is the minimising the carbon mileage which means that usage of carbon the raw
materials and food items can be harmful so it must be reduced.
Recycling
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It is an another conclusion and recommendation to ensure sustainability of the
organization that is the recycling which means that anything which can be recycled must be
recycled by the restaurant in order to minimise the wastage and save cost.
Reducing food waste
It is also the one of the conclusion and recommendation to ensure sustainability of the
organization that is reducing food wastage which means that anything which is cooked must be
prepared in an accurate quantity which means no less and no more so that waste can be
minimised (Stoyka, Durmanov, Kalinin, Yanishevska and Shapovalova, 2020).
Adding more vegetarian options
It is also an another conclusion and recommendation to ensure sustainability of the
organization that is the adding more vegetarian options which means that restaurant must add
more choices for the vegetarian items rather than non-vegetarian for maintaining the proper food
chain in an environment.
Publicising efforts
It is one of the conclusion and recommendation to ensure sustainability of the
organization that is the publicising efforts which means that if the restaurant is trying get
sustainable then it must publicise it for better recognition from the customers and can increase
the goodwill in the market place.
Using of renewable energy
It is an another conclusion and recommendation to ensure sustainability of the
organization that is the using of renewable energy which means that energy must be used by the
restaurant should be renewable so that less expenses needed to be bear from the usage of energy
thus saving the cost.
More paperless work
It is also the one of the conclusion and recommendation to ensure sustainability of the
organization that is the more paperless work which means that restaurant must go digitalised and
should reduce the paper work to maintain the sustainability and for convenience as well
(Yaluner, Chesnova, Ivanov, Mikheeva and Kalugina, 2019).
Saving water and energy
It is also an another conclusion and recommendation to ensure sustainability of the
organization that is the saving water and energy which means that restaurant must ensure about
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the less usage of water and energy so that it can be saved from getting waste and moreover, it
demands high cost also if used more without any restrictions so therefore, saving water and
energy will not only help the restaurant to get sustainable but also saving their extra expenses as
well.
Conclusions and recommendations to ensure that the organisation remains entrepreneurial
Enhancing marketing strategy
It is one of the conclusion and recommendation to ensure that the organization remain
entrepreneurial that is the enhancing marketing strategy which means that restaurant must
develop the unique marketing tactic so that saes can be generated more and revenue as well to
maintain stability in the market place.
Improvement in operations
It is an another conclusion and recommendation to ensure that the organization remain
entrepreneurial that is the improvement in operations which means that restaurant must improve
their approaches to operations such as total quality management, just in time management,
inventory management, logistics management, data management and many more (Butler, 2020).
More digitalization
It is also the one of the conclusion and recommendation to ensure that the organization
remain entrepreneurial that is the more digitalization which means that restaurant must initiate
the services more in a digital manner because now a days people are preferring more of online
services rather than traditional one due to the COVID-19 pandemic.
Skilled human resources
It is also an another conclusion and recommendation to ensure that the organization
remain entrepreneurial that is the skilled human resources which means that staff which is hired
in the restaurant must be skilled in serving the customers so that there can be less complaints
from the side of the customers.
Better finance management
It is one of the conclusion and recommendation to ensure that the organization remain
entrepreneurial that is the better finance management which means that restaurant must have the
system which can handle and manage the finance function in an accurate manner for budgeting
and cost analysis.
Maintaining customer relationship and loyalty
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It is an another conclusion and recommendation to ensure that the organization remain
entrepreneurial that is the maintaining customer relationship and loyalty which means that
restaurant must render the best of their services to each and every customer without being partial
to anyone in order to get long term relationships and loyalty (Barberis and Solano, 2018).
Improvement in services
It is also the one of the conclusion and recommendation to ensure that the organization
remain entrepreneurial that is the improvement in services which means that restaurant must
figure out that where they are lacking in servicing the customers and what uniqueness they can
provide to them in services so that they can visit again and again.
Quality and waste management
It is also an another conclusion and recommendation to ensure that the organization
remain entrepreneurial that is the quality and waste management which means that restaurant
must look into their quality of raw materials and wastes so that they can control it in an efficient
manner for better sustainability.
CONCLUSION
It is concluded that enterprise and entrepreneurship is an essential conception to understand
in order to gain the practical knowledge of the business and its innovations and sustainability
associated with it. Therefore, it is important to analyse the entrepreneur’s behavioural
characteristics and motivation which contains business’s overview, behaviours, characteristics
and norms, it is essential to determine the current business model and its suitability which
contains identification of new idea, research and evaluation method, uniqueness of idea and
sustainability practise of the business, it is necessary to examine the conclusions and
recommendations to ensure sustainability of the organisation and it is significant to justify the
conclusions and recommendations to ensure that the organisation remains entrepreneurial.
Hence, this report covers all such areas in order to better understand the conceptualization of the
enterprise and the entrepreneurship to apply such learnings in the real time world.
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REFERENCES
Books and journal
Barberis, E. and Solano, G., 2018. Mixed embeddedness and migrant entrepreneurship: hints on
past and future directions. An Introduction. Sociologica, 12(2), pp.1-22.
Butler, E., 2020. An Introduction to Entrepreneurship. London Publishing Partnership.
Drobyazko, S., Barwińska-Małajowicz, A., Ślusarczyk, B. and Danylovych-Kropyvnytska, M.,
2019. Innovative entrepreneurship models in the management system of enterprise
competitiveness. Journal of Entrepreneurship Education, 22(4), pp.1-6.
Hjorth, D., Strati, A., Drakopoulou Dodd, S. and Weik, E., 2018. Organizational creativity, play
and entrepreneurship: Introduction and framing.
Javed, A., Yasir, M. and Majid, A., 2019. Is social entrepreneurship a panacea for sustainable
enterprise development?. Pakistan Journal of Commerce and Social Sciences
(PJCSS), 13(1), pp.1-29.
Jones, C., Penaluna, K. and Penaluna, A., 2019. The promise of andragogy, heutagogy and
academagogy to enterprise and entrepreneurship education pedagogy. Education+
Training.
Kyrylov, Y., Kyrychenko, N., Stukan, T. and Zhosan, H., 2020. Formation of Enterprise
Management Strategies and Entrepreneurship Training.
Mitra, J., 2019. Entrepreneurship, innovation and regional development: an introduction.
Routledge.
Stoyka, A., Durmanov, A., Kalinin, N., Yanishevska, K. and Shapovalova, I., 2020. Features of
application of innovative development strategies in international enterprise.
Tien, N.H., Anh, D.B.H., Ngoc, N.M. and Do Thi, Y.N., 2019. Sustainable social
entrepreneurship in Vietnam. International Journal of Entrepreneurship, 23(3), pp.1-12.
Xu, X., 2020. Introduction to Entrepreneurship: Methodologies and Practices. Springer Nature.
Yaluner, E.V., Chesnova, O.A., Ivanov, S.A., Mikheeva, D.G. and Kalugina, Y.A., 2019.
Entrepreneurship development: technology, structure, innovations. International Journal
of Recent Technology and Engineering, 8(2), pp.6020-6025.
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