Entrepreneurship for Professionals: SWOT, PEST and Demand Analysis

This article provides a detailed analysis of SWOT, PEST and Demand for Entrepreneurship for Professionals. It also includes a business strategy for the same.

Running head: ENTERPRENUERSHIP FOR PROFESSIONALS
Entrepreneurship for Professionals
Name of the Student:
Name of the University:
Author note:

1ENTERPRENUERSHIP FOR PROFESSIONALS
1. SWOT, PEST and DEMAND analysis
SWOT analysis
Strengths Weaknesses Opportunities Threats
 The only online
meat business in
the area
 There is a
flexibility in the
customisation of
the cuts
 Everyday
delivery
available for the
customers
 It is company
owned and
company
operated Supply
chain
 24*7 operation
availability.
 Fast and
effective
 Comparison
shopping
 Potential to
expand or
increase the
business
activities and
customer base
globally.
 Money
transaction
through online
mode such as
electronic
payment
systems, which
 As it is a start-up
business, hence,
the brand name
is weak and this
in turn is
possibly to
influence the
attraction, trust
and reliability of
the customers
towards the
business.
 Lack of
standards on the
processes.
 Weak
management
 Shortage of scale
 High cost
structure
 Low level of
staff
involvement and
motivation
 High rate of staff
turnover
 There are still a
huge number of
customers who
prefer to go a
buy products
such as meat and
fish like food
products by
personally
visiting the
market instead of
 Innovation
 Reach to new
potential markets
 Diversifying the
business by
introducing of
new products
apart from just
supplying meat.
For example,
poultry eggs,
fishes
 Increase of brand
name and image
among the
customers
 Increase of
internet users
 Increase in
investment
opportunities
 Reduction of
costs
 Being more
stylish, easier,
faster and better
 Increase in
intense or strong
competition in
the market
 Possibility of
poor customer
service
 Change in tastes
of the customers
and that of the
meats as well
because of use of
preservatives
 People becoming
more health
conscious and
turning
vegetarians
 Increase in the
substitute
products. For
example by the
Cattle Stations
 Dishonest online
business, which
could damage or
ruin the faith and
confidence of the
customers in the
enterprise.
 Poor growing
season due to
changes in
weather
condition, which
would affect the
production and
sale.
 Taking into
consideration the
rapid growth of
e-commerce as
well as the
amount of the

2ENTERPRENUERSHIP FOR PROFESSIONALS
is both easier and
fast and could be
done sitting in
part of the world.
 There is a
flexibility on
product, pricing
and distribution
of the meat
buying them
through internet.
 Work
inefficiencies
from the part of
the staffs
tax revenue that
is lost to it, the
government
could write the
legislation for
imposing the tax
on all the online
related sales.
This in turn
would remove
one incentive to
conducting such
business online.
 Loss of major
and potential
customers
 Customers are
highly privacy
concerned now-
a-days and
therefore, there
are customers
who prefer not to
give any kind of
personal data
and information
as they fear that
those
information
would be
misused and
would lead to
spam e-mail.

3ENTERPRENUERSHIP FOR PROFESSIONALS
PEST analysis
 Political- The changes in the political trends effect the food supply industry (Popkin and
Hawkes 2016). The food restaurants and food supply businesses in Australia are adding
healthier options on their menus because the public health policies in the country is
pushing for the foods with lower sugar and sodium intakes. The present policies push for
the public for becoming more conscious while buying foods (Crino et al. 2015). For
instance, as one of the parts of Health Menu Choices Act, the food services in Australia
with more than twenty locations are now required to post the number of calories for drinks
and food openly. Such a change could influence the purchases of the food like meat for the
country. With the same, the public health policies are now encouraging the customers to
make healthier choices in recent years.
 Economic- The country state and the rate of unemployment could influence the food
industry. The healthier foods are pricier than the fast food and the easy to make meals
(Khoury et al. 2014). With the same, the rate or employment in Australia is moderate
hence, much people could afford to buy meat and pricy foods in their day to day lives.
However, the taxation, rate of interest and the customer spending influence the
opportunities and the options that are present in the food industry.

4ENTERPRENUERSHIP FOR PROFESSIONALS
 Social- With the growing health consciousness among the individuals, their tastes are also
changing (Warner et al. 2017). People now prefer fresh and healthy food in their diet.
With the same, there is an increasing company and brand image within the citizen. Hence,
buying meat from any online source could be a very thoughtful decision for them.
 Technological- It is to note that technology could give a very competitive edge for this
business. It is necessary for creating packaging, labelling of the meats as well as their
production in efficient manner (Rayna and Striukova 2016). As this business is in its initial
stage, hence, it might be lacking in terms of technological power as compared to the other
food-based corporations.
DEMAND analysis
What the organisation need from its staffs?
This online meat supply chain company wants its workers to be ethical and loyal to
both the organisation as well as the customers. It needs them to have skills and capacity to
do the work in efficient manner and deliver the products to the right customers at the right
time. Also, the workers must be potential enough to give high productivity to the
organisations. With the same, they also want them to have the capacity and the capability
of delivering its business outcomes in present as well as into the future.
Where does the organisation need its workforce to be located?
The organisation needs its workforce to be located in a place that is near to its target
market as well as the suppliers so that delivering of the products and purchase making is
both easier and effective.
What does the organisation expect from its suppliers?

5ENTERPRENUERSHIP FOR PROFESSIONALS
The suppliers need to be ethical and reliable as well as must supply the products at
right time and whenever there is necessity to do that. The suppliers should not make use of
any unethical ways to keep the products fresh and consumable.
BUSINESS STRATEGY
a) What market are we addressing?
- We are addressing the Muslim community all around the world. Also, we will
target supply of Halal and healthy meat to the Muslim community all over the
world. This service will also target the important market of sacrificial animals. We
will start our service in Jakarta and Melbourne initially as Melbourne is a hub of
large population and Jakarta would be providing us with the benefit of annual sale
for the sacrificial festival of theirs. Our major targeted initial costumers will be
cities of Sydney, Melbourne, Birmingham, Jakarta, Karachi, Dhaka, Cairo, Lagos
and Istanbul.
b) Who are our potential customers?
- Our potential customers are the Muslim community as there are about 2 Billion
Muslims who practice the annual sacrifice of animals which include, several types
of animals. All around the world this market covers around 12 Billion dollars a
month before the festival. We are focusing and targeting that market as it is
difficult for people to arrange and slaughter animals themselves. With the same,
we will be facing direct as well as indirect competitors in this venture.
c) What will we use as our selling points?
- Meat is a major source of daily food requirements for human beings
- Each and every household or restaurant needs supply of meat.
- The quality of our meat is high

6ENTERPRENUERSHIP FOR PROFESSIONALS
References:
Crino, M., Sacks, G., Vandevijvere, S., Swinburn, B. and Neal, B., 2015. The influence on
population weight gain and obesity of the macronutrient composition and energy density of
the food supply. Current obesity reports, 4(1), pp.1-10.
Khoury, C.K., Bjorkman, A.D., Dempewolf, H., Ramirez-Villegas, J., Guarino, L., Jarvis, A.,
Rieseberg, L.H. and Struik, P.C., 2014. Increasing homogeneity in global food supplies and
the implications for food security. Proceedings of the National Academy of
Sciences, 111(11), pp.4001-4006.
Popkin, B.M. and Hawkes, C., 2016. Sweetening of the global diet, particularly beverages:
patterns, trends, and policy responses. The Lancet Diabetes & Endocrinology, 4(2), pp.174-
186.
Rayna, T. and Striukova, L., 2016. From rapid prototyping to home fabrication: How 3D
printing is changing business model innovation. Technological Forecasting and Social
Change, 102, pp.214-224.
Warner, K., Goodman, M., FitzSimmons, M. and Allen, P., 2017. Shifting plates in the
agrifood landscape: the tectonics of alternative agrifood initiatives in California. In The
Rural (pp. 149-164).