Strategies for Business Development in Andy's Taverna Restaurant

This report analyzes the strategies implemented by Andy's Taverna Restaurant for business development in the external competitive environment. It discusses the current management practices, operational performance, and provides recommendations for improvement. The report also highlights the implementation plan and solutions, along with metrics for monitoring and evaluating the plan.

Food Service
Management

Table of Contents
INTRODUCTION...............................................................................................................................3
Business Background........................................................................................................................3
Evaluation of Current Management Practices and Operational Performance....................................3
Recommendation for Improvement of the strategies of management................................................3
Implementation of the Plan and Solutions that will help in Support with the Plan............................4
Metrics for Monitoring and Evaluating the Plan................................................................................4
CONCLUSION....................................................................................................................................5
REFERENCES....................................................................................................................................6
Books and Journals................................................................................................................................6

INTRODUCTION
Business development is a process which helps in creating long-term value for an
organisation value for an organisation by maintaining customer relationships and increasing
the market share in the industry. This report will analyse the strategies implemented by
Andy's Taverna Restaurant in the development of their business in the external competitive
environment.
Business Background
Andy’s Taverna Restaurant is a London based restaurant which is also famous as
Little Greek Cyprus. The restaurant has a charming casual dining spot situated in the Greek
Islands. The restaurant is incredibly famous for their friendly prices and peaceful
environment.
Evaluation of Current Management Practices and Operational Performance.
There are some of the management practices which are implemented by the Andy’s
Taverna Restaurant for the smooth working of the operational processes which are as
follows:
 Follow Customer Feedback: In Andy’s Taverna Restaurant, the team always takes
the follow up feedback from its customers to analyse their performance and make
improvements according to the customers requirement to keep them satisfy from their
brand (Doppler and Lauterburg, 2008). This feedback will ensure smooth working
and decrease in the loopholes of their working environment.
 Increasing Worker’s Engagement and Regular Inspection: In Andy’s Taverna
Restaurant, the operation manager tries to fulfil the worker’s demand from the
restaurant and keep them motivated by building strong network of team which will
ensure fast working at the restaurant. The operation manager focuses on the regular
inspection of the working performance of their workers to ensure the efficiency of the
workforce and make strategies for increasing the effectiveness of the workers.
Recommendation for Improvement of the strategies of management.
For managing the Andy’s Taverna Restaurant, it is the responsibility of the
operational manager to make alternative backup plans for their strategies to ensure that the
failure of past strategies will not affect the performance of the restaurant. Hence, there are
some of the alternative plans for the restaurant:

Benchmarking: It is a strategy which creates an example for the other restaurants in
the industry. There are many opportunities available for the restaurant in the external
environment and it depends on the manager that how will these opportunities be useful for
their business (Hedley, 1977). The Andy’s Taverna Restaurant creates benchmarks standards
for hygiene and quality foods for other restaurants in the industry.
Balanced Score Card: It is another technique used for identifying the opportunities
in the external environment. Andy’s Taverna Restaurant implement this technique which
results in targeting the potential customers efficiently. This technique is used to analyse that
the quality standards are being followed by the restaurant or not.
Implementation of the Plan and Solutions that will help in Support with the Plan.
It is important for the restaurant to make effective strategies for the upcoming
business challenges that can harness their productivity and growth. This plan will help in the
minimisation of the risk for the restaurant business (Linder, Jarvenpaa and Davenport, 2003).
The Andy’s Taverna Restaurant use some of the solutions for this plan which are as follows:
Recruitment and Talent Management: Recruitment is a process of hiring effective
workforce for the restaurant to ensure productivity and growth. Andy’s Taverna Restaurant
hire the workers which can perform multitasking easily which will be helpful in the restaurant
business.
Change Management: Change is particularly important for the restaurant as they
work in the dynamic environment. In reference to Andy’s Taverna Restaurant, they adopt the
change and manages it with the support of their workers which helps them in serving their
customers in an innovative way.
Metrics for Monitoring and Evaluating the Plan.
There are some of the factors used by the Andy’s Taverna Restaurant for evaluating
their plan for the development of the business which are as follows:
Implementation Model for Change: There are 7C’s which are considered by the
Andy’s Taverna Restaurant for change management which are as follows:
Clarity: Andy’s Taverna Restaurant believes that quality is the clarity. The
administration of the restaurant has clarity in their working transactions which ensures
increased productivity level.

Communication: It is tool used by the Andy’s Taverna Restaurant for effective
communication with their workers and customers which will ensure efficient and rapid
decision making (Liyanage, Ekanayake and Thelijjagoda, 2018). This will also help in the
execution of upgraded technology in the working of the restaurant business.
Change Management: It is a challenge that is faced by the Andy’s Taverna
Restaurant in their daily course of business. Andy’s taverna Restaurant adopt this method for
the implementation of upgraded software for ensuring fast services to the customers.
Criteria: It is important for the Andy’s Restaurant to set the quality criteria for their
workforce to assess their performance level and clearing the deviations in their working.
Furthermore, this will also help in making the brand image more concise in the customers
mind and developing the perception regarding the restaurant.
Check List: This list helps in setting the criteria for the workers regarding the quality
and time duration for the workers are also set. This list also analyses the workers regular
performance and rewards them accordingly.
Call on Help: By execution of the 24*7 helpline for the customers for serving them
anytime and resolve their queries regarding the restaurant. Andy’s Taverna Restaurant uses
this strategy to facilitate the customer in an effective way.
Choose Appropriate Provider: It is a crucial task to select the best dealer for the
supply of their food materials to the customers and restaurant (Noda and Bower, 1996).
Andy’s Taverna Restaurant uses this strategy to find a suitable and trustworthy supplier for
the restaurant which ensures that the quality and hygiene standards are achieved effectively.
Hence, this is the plan implemented by Andy’s Taverna Restaurant for the enhancement of
their growth and productivity.
CONCLUSION
The report has concluded that what are the different strategies implemented by the
Andy’s Taverna Restaurant for the development of their business. Furthermore, this report
also discusses about the change management in the restaurant and what are the effective ways
which will help in this management. There are many effective strategies used by the
restaurant in retaining the target audience and ensuring the growth of the restaurant.

REFERENCES
Books and Journals
Doppler and Lauterburg, 2008. Change management: den Unternehmenswandel gestalten.
Campus Verlag.
Hedley, 1977. Strategy and the “business portfolio”. Long range planning, 10(1), pp.9-15.
Linder, Jarvenpaa and Davenport, 2003. Toward an innovation sourcing strategy. MIT Sloan
management review, 44(4), p.43.
Liyanage, Ekanayake and Thelijjagoda, 2018, December. Foody-Smart Restaurant Management
and Ordering System. In 2018 IEEE Region 10 Humanitarian Technology Conference (R10-
HTC) (pp. 1-6). IEEE.
Noda and Bower, 1996. Strategy making as iterated processes of resource allocation. Strategic
management journal, 17(S1), pp.159-192.