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

This report provides a critical analysis of a newly proposed small restaurant business 'Food Time' in New South Wales, Australia, including industry description, target market, market test result, lead time, and competitive analysis.

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:
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Pulse2Market: It defines that market offers rapid feedback which directly from the
market on product perceptions, marketing messages, sales and force forecasting and satisfaction
levels.
Nova focus: It generally determine on high quality of services to clients with better
moderation..
 To conduct survey sessions with customer plus their colleagues from different
background to know about their preferences which is very essential for specific new
restaurant business.
Evaluation:
As per above two major Market test result for new proposed restaurant business “Food
Time” would be suitable in future, because rapid feedback through customer can help to map
their services effectively. To know about ideal customer taste and preferences along with their
attitude regarding with particular food aspect plays an important role in restaurant business for
better growth motive.
Lead time:
The process of lead time which refers about the time which start of the work till end of it
procedure. It means about status of waiting for the time when it is allocated to each machine. As
per the lead time procedure of “Food Time” is having quite long pattern when they promote their
management consultancy service in social media platform (Allen-Barnes, 2020). If customer
shows their interest to explore quality or hygienic food the staff must have all major requirement
where it can help to better fulfil to accomplish specific customer needs and wants.
Competitive analysis
The major Competitors for “Food Time” would be the local restaurant who are currently
established in South Wales, Sydney, Australia. Some of quality restaurants are Spice Hub, Bistro
Rex, Cafe Sydney etc. These restaurant companies which are high competitors for “Food Time”
need to work on their food quality strength that can cover wide range of customers with different
management consulting services. Weakness of “Food Time” competitors that many of restaurnt
are not provide quality of food and some are demanding price with limited customer range and
services packages. There are some of the Roadblocks in future for “Food Time” that can face at
the time of entering in new market such as policies, regulation of that new country where
business plan to establish. Manpower and environment laws makes more issues creates for
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business to sustain for longer period of time (Kowalczyk, 2020). These are the main future
oriented roadblocks which could generate new proposed restaurant “Food Time” restaurants.
CONCLUSION
On the basis of above critical analysis report is summarise about small business
description along with its product and services along with market test result to mapping how
specific business performed in competitive market place. As the strength and weakness of
company and how it would create implication to handle at the time of entering into new country
for establishment business.
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References:
Books and Journals
Yen, B.T., Burke, M. and Tseng, W.C., 2020. Parking and restaurant business: Differences in
business perceptions and customer travel behaviour in Brisbane, Queensland, Australia.
Land Use Policy. 92, p.103818.
Ma, E. and Hsiao, A., 2020. The making of top fine-dining Chinese restaurants: Evidence from
domestic and International customers in Australia. Journal of Foodservice Business
Research. 23(2), pp.113-132.
Allen-Barnes, V.P., 2020. Strategies for small restaurant owner success beyond 5 years
(Doctoral dissertation, Walden University).
Kowalczyk, A., 2020. New Trends in Gastronomy in the Context of the Urban Space—
Introduction to Part III. In Gastronomy and Urban Space (pp. 263-271). Springer, Cham.
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