Critical Analysis of a Newly Proposed Small Restaurant Business 'Food Time' in New South Wales, Australia

Critical Analysis

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Industry Description:...................................................................................................................1
Target Market: ............................................................................................................................1
Market Test result.......................................................................................................................1
Lead time:....................................................................................................................................2
Competitive analysis ..................................................................................................................2
CONCLUSION................................................................................................................................3
References:.......................................................................................................................................4

INTRODUCTION
Critical Analysis is subjective writing that express about writer's opinion or evaluation of
a text. As it is form of analysis of facts which better form a judgement, the subject is having
complex and several different definitions exists which generally include the rational or unbiased
analysis (Yen., Burke. and Tseng., 2020). In this following report, the newly proposed small
restaurant business is considered “Food Time” in New South Wales, Australia.
MAIN BODY
Industry Description:
A “Food Time” restaurant is a new small business that delivering quality and hygienic
trait of food and beverages items with better services system through team of expert engaging
people. “Food Time” can handle by around 20-50 employees (Ma and Hsiao., 2020). In future,
restaurant must focus on hygienic quality of food which makes customer satisfied and they can
also provide small opportunities like jobs where people of Australia and other country can apply
and make important contribution towards Australia economy.
Target Market:
The target ideal customer for “Food Time” new small restaurant business . The restaurant
business have their own strategic plan in which they can approach demographic segments to
pitch their quality as well as hygienic food and beverages service. To categorised the customer
on the basis of background, age, income level, standard of living etc. These are the most
important aspect to easily target their optimum customers. “Food Time” is provide low range of
food and beverages services on that customer can easily afford.
Market Test result.
The testing marketing is the most reliable method of sales forecasting wherein product is
launched in few selected cities or town to check the response of customer. For the “Food Time”
offer hygienic based food and beverages services are centred around customer based market
insights that are fully integrated with our clients and strategic priorities. To offer several
customer based strategic research services which involves quantitative design and analytics.
There are two ways to identify how “Food Time” Market test that helps to measure their
performance on future stability oriented as follows:
1