Blue Ocean Restaurant | Report

Blue Ocean restaurant
University
Word count

Executive summary
An opportunity has been found out next to the coastline of Stuart Street where a restaurant can be
made to cater to drinking and eating needs of the local population. Along with the local
population, tourists are attracted to the pleasant climate of surroundings due to sea effect. This
makes the venue a strategically located area which can be used for business activities related to
the hospitality industry. An a la carte based restaurant can be build up in the area due to its high
potential and less number of threats like less competition, the difficulty for newbies to enter the
market, etc. first of all an introduction is provided. Then SWOT and PESTLE analysis is done to
assess the situation of competitors in market. Then skill requirements required for management
and employees are mentioned. Venue layout and design implications have been provided to
provide an insight over the topic.
Then, the feasibility study is done from the perspective of Porter’s five forces, competitive
anlaysis, market feasibility and supply and chain management. Planning process for
sustainability is provided along with financial analysis of the mentioned restaurant as well as
competitors. After this, the stakeholders are evaluated and key changes are mentioned to be
done. Finally venue concept is described and suitable conclusion is drawn.

Contents
Introduction.................................................................................................................................. 3
SWOT analysis of Competitors....................................................................................................5
PESTEL analysis of competitors..................................................................................................5
Management/employee skill set requirements.............................................................................6
Venue layout and design implications..........................................................................................7
Feasibility study........................................................................................................................... 7
Market feasibility...................................................................................................................... 8
Competitors’ analysis...............................................................................................................8
Porter’s five forces................................................................................................................... 8
Suppliers and supply chain......................................................................................................9
Planning processes for sustainability...........................................................................................9
Financial analysis...................................................................................................................... 10
Evaluation of stakeholders (suppliers) to be contracted for implementation...............................11
Key changes to be implemented................................................................................................11
Venue concept........................................................................................................................... 12
Conclusion................................................................................................................................. 13
References................................................................................................................................... 14

Introduction
Background-
There is an opportunity to develop a restaurant next to the coastline at Stuart street Manly beach.
The restaurant already presents there is making good business. This restaurant named Blue
Ocean restaurant is considered in this paper. The restaurant serves the food and drinks on ala
carte basis. The restaurant remains open from 8 AM to 10 PM from Monday to Thursday while it
is opened from 10 AM to 12 AM on rest of days. The per-person cost for the food and drink
ranges from 35$- 65$ with seats for 100 customers. The restaurant is located near the beautiful
beach so targeted population is from a diverse background. Locals, tourists, elderly and young all
are targeted as per the policy of the restaurant. The restaurant generates revenue of $373,100 per
month.
Aim – This report aims to present a suitable venue for a business case associated with hospitality
industry that leads to inculcating best practices related to the sector.
Scope- the scope of the study is limited to venue design and considerations associated with it.
The report in no way conducts any study or review from the perspective of the hospitality
industry. The report only presents a business case analysis of an organization in the hospitality
industry (Leeflang, Verhoef, Dahlström, & Freundt, 2014).
Type of licenses required
There is needed to take permission to build infrastructure in the ecologically fragile area. Along
with this, the license needs to be taken to conduct business activities at the venue which has the