Business Development Plan for Food Safety Management in Brawn Restaurant
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This report provides a business development plan for food safety management in Brawn restaurant. It includes SMART analysis, 4P's of marketing, 7C's of communication, Kotter's change model, benchmarking, budget, and balance scorecard.
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FOOD SAFETY MANAGEMENT
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TABLE OF CONTENTS INTRODUCTION...........................................................................................................................3 MAIN BODY...................................................................................................................................3 Improvement plan for Brawn restaurant in food service management........................................3 Executive summary......................................................................................................................3 SMART Aim................................................................................................................................3 Marketing 4P's.............................................................................................................................3 7C' s of Communication..............................................................................................................4 Kotter's change model..................................................................................................................5 Benchmarking..............................................................................................................................5 Balance score card.......................................................................................................................6 Budget..........................................................................................................................................6 CONCLUSION................................................................................................................................7 REFERENCES................................................................................................................................8
INTRODUCTION The report is based on business development plan of food safety management in regard to Brawn restaurant. In these determine various steps that include in its such as SMART analysis by which aim of organization is elaborated (Kusuma, Syah and Indradewa, 2021). It will also justify 4P's of marketing that includes place, price, product and promotion. Furthermore, 7C's of communication is discussed and Kotter's eight levels of management strategies is to be defined. Their benchmarking, budget for implementing plan into execution also determined in this. MAIN BODY Improvement plan for Brawn restaurant in food service management Executive summary In these determined business plan to implement in organization of Brawn restaurant. It includes various thing in it such as for overcome challenges management strategies analysed, different techniques used for this to execute business plan in appropriate manner to achieve aims and objectives of business. Also, provides appropriate solutions for gets success in business organization of Brawn restaurant. SMART Aim The objective of restaurant is to achieve targets in order of following manner to create targets of organization. ï‚·To increase profitability by 50% within 2 years. ï‚·To enhance productivity level up to 40% within 2 years. ï‚·To increase customers satisfaction for enhancing business of Brawn restaurant. Marketing 4P's Marketing mix consists of 4P's that includes product, price, place and promotion for which business development plan made. For implementing in restaurant to achieve goals and targets of organization. Product-In this, product of brawn restaurant is main essential for which organization build to satisfy needs of customers (Karim and et.al, 2021). Their products are they provide different types of dishes in their restaurant. By innovating in new way helps their business to grow effectively and due to these more customers attracts towards their product. Products are key source of restaurant for which consumers come into restaurant for tasting dishes and fill their appetite and desires for product.
Price-In order to make price discriminated from which customer can afford dishes, strategy for price make consecutive and affordable that everyone buy dishes according to their convenience. Place-In regard to organization, currently they are situated in London, but they can also improve their infrastructure by constructing their branch of restaurant in other place. Through which peoples goes their by easily and eat their dishes anytime. Promotion-In arrays to achieve target that provide a long-term commitment to all its investors and customers, Brawn restaurant may decided to pursue an active marketing policy (Mei, 2021). It has adopted a progressive approach through promoting on different platforms such as Facebook, Instagram etc. These sources help in getting success for organization and achieves desires targets by attracting more customers towards restaurant and increases profitability. 7C' s of Communication In order to ensure productiveness seven C's of communication is implemented in organization to increase its productivity. Clear-It is essential to clear out agenda and main purpose of communication that is to be clear forconsumerwhoreceivingthis.Inthesesimplyandeasilyidentifiesperspectivesof communication through better understanding. Correct-In this defined that information that is to be shared it should be correct form such as their language and grammar (Paige and et.al, 2021). It is important to be correct so that effective communication takes place with others. Complete-This is main essential part in communication, that includes communication which is two be place between two peoples should be complete. Concrete-In regard to Brawn restaurant, communication need to be assured that its specific and logical. Concise-When conveying messages of concept that determine must be short and simple that comes to main point of communication. Courteous- It can help in rising productiveness through communicating with customers in polite manner and respect them. Coherent-This is last step of communication, that is to be insured because if communication is not coherence then it is not in productive manner.
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Kotter's change model In order to rise each people capability to change and to progress their chances of achievements to be succeeding in business through determining eight steps of it. Establish sense of urgency-It is required for purpose of changing and winning certain circumstances (Toor and et.al, 2021). These step helps in getting out person from their comforts through which organization achieves advantages. Form guiding coalition-This step is determine for purpose of making group of team that understand about requirements of organization. In order to manage difficult situation and come out as benefits for organization. Developing strategic eyesight & action-The aim of this step is to develop sensible vision in accordance to understand eyesight of organization. For effectively determining initiatives, vision should be clear and simple to understand that consumers easily identified. Convey vision- After clearly defined vision, now it's time to take implemented into action for higher productiveness. Empower others to execute operation-In accordance to overcome challenges or barrier, this step helps in removing those barriers and executing action into productive manner. Develop short term achievements-This stage help employees by motivating them and achieves aims of organization in short period through procedure of transformation. Sustain expedition- In regard to organization, by keep setting aims and targets may helps in getting acceleration as sustainability growth determine by short term success. Consolidate change into practices-For effectively maintaining culture of business, need to be truly ingrained changes into restaurant (Lazuardi, and Muhyi, 2021).Organization determined by changing into productive manner by developing workout plan that helps in improvising culture. Benchmarking It is procedure for distinctive Brawn restaurant by comparing with other organization through their performance. This helps in evaluating performance of brawn restaurant by comparison with Hutong restaurant. Brawn restaurant has effective performance because this provides benchmark of different dishes and wines in their restaurant as compare to other restaurant (Long and et.al, 2021). Whereas, Hutong restaurant only provides Chinese dishes that everyone not eat or like. As consumer wants different forms of dishes to enjoy and taste according to their choice. In
accordance to that Brawn restaurant performance is very good as they provide varieties of dishes to their customer that determine productivity of their in effective manner. For continoulsly enhancing their performance brawn restaurant do evaluated performance on daily basis to achieve success and implements their business plan into effective manner. Balance score card Financial Return of invested capital, commercial value added, increased turnover and cash flow. In these financial measurement is determined in regard to Brawn restaurant. Customer In regard to organization, includes satisfaction of consumer, procurement, profitability, retention and share of market that driven by customer. As they are main source of organization to perform their function productively. Internal business process In these consist of measurements forward with internal alteration of value for creativeness, operation and determining post sales utility. Innovationincludesmeasuringofhow organization effectively determines consumer future requirements. Operation amplitude quality of dishes and their occurring price for it. Learning and growth Through people ans system it is determined learningandgrowthbypropertrainingto employees(Rombe,2021).Also,measure availability of factual information required for workers. Budget DescriptionEstimatedActual TV Ads125000125500
Posters2500024000 Social Media500010000 Employee Expenses2500026000 Transportation45005000 Total184500190500 CONCLUSION In these report has been concluded business development plan for Brawn restaurant that implemented in organization. For achieving goals and objectives of restaurant effectively and in desired manner. It will justify by different execution that has been takes place in it, such as SMART aim, 4P's of marketing, 7C's of communication, Kotter's change model and balance scorecard that determine through various factors that has been described in this. Furthermore, also proper estimation of their budget will elaborate in order to proper formulation of business developmentplanthroughfacingoutobstaclesinproductivemannerbyimplementing succeeding business plan. For achieving growth and sustainability in market and helps in attracting more customers towards organization.
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REFERENCES Books and Journals Karim, R. and et.al, 2021. The Impact of 4Ps Marketing Mix in Tourism Development in the MountainAreas:ACaseStudy.InternationalJournalofEconomics&Business Administration (IJEBA). 9(2). pp.231-245. Kusuma, A., Syah, T.Y. and Indradewa, R., 2021. Implementation Of Financial Strategy Business Plan Arena Corner.American International Journal of Business Management. 4(07). Lazuardi, M.L. and Muhyi, H.A., 2021. Change model combination: A comprehensive way for successfully change.Journal of Public Value and Administrative Insight.4(1). pp.1-10. Long,A.M.andet.al,2021.Benchmarkingmicrobialgrowthratepredictionsfrom metagenomes.The ISME journal.15(1). pp.183-195. Mei, F., 2021. Rural Tourism Market Development and Marketing Strategy--Based on 4ps Strategy. Journal of Frontiers of Society, Science and Technology. 1(3). pp.42-45. Paige, J.T and et.al, 2021. Qualitative Analysis of Effective Teamwork in the Operating Room (OR). Journal of Surgical Education. 78(3). pp.967-979. Rombe, Y., 2021. Strategi Penerapan Tools Balance Scorecard Terhadap Digital banking Di PT. Bank Negara Indonesia (Persero) Kantor Pusat Jakarta Pusat. CELEBES EQUILIBRUM JOURNAL. 2(1). pp.10-24. Toor, J. and et.al, 2021. Inventory Optimization in the Perioperative Care Department Using Kotter's Change Model. The Joint Commission Journal on Quality and Patient Safety.