Analysis of Hotbox: A Take Away Food Business

This article analyzes Hotbox, a take away food business, including its products, legislation, regulations, risks, and risk management strategies. It also outlines techniques for developing organizational values.

Question1.
The business in the food shop called Hotbox. This shop has both retail and facility of home
delivery. The products that will be provided are the Home made food with the option of
customisation. The food will be served on the plate as well as different varieties of dishes. It
is mainly the Take Away business.
Question 2.
legislation, regulations
1.Food Standards Australia New Zealand Act 1991
2. Food Act 2006 and Food Regulation 2006 (QLD)
3. Food Production (Safety) Act 2006
4.Food Production (Safety) Act 2000
Codes of practice
1. Food Safety Practices and General Requirements
2. Food Premises and Equipment
Question 3.
Risks Risk management strategies
(a) intellectual property rights and responsibilities
1. It is the risk if there is no trademark of the
name then brand name can be misused by
anyone
The first step that to trademark the brand
name of the company that is necessary for
the company
2. The new variety of the food product is
been protected by taking the patent rights
It is the risk that someone copies your
innovative product and when the product has
the patent that has been taken by than you
have the right to sue him and claim the

damages.
(b) other risks
1. The other contents such as food blogs,
picture and advertisements are the subject of
Copyright
The blogs and photos have the right off the
owner and no one has the rights other than
owners to use that images, advertisements
of the product and there has been the
advertisements of the case
2. The other risk like licensing that is
required for selling of some goods
The owner has the responsibility that all legal
formalities shall been fulfilled and all
licensing related t products shall been taken
by him.
Question 4.
Method Description
PEST Political
The political factors state that the trends
affect the industry of food. It has been added
that are healthier options in their menus. It
has been pushed for lower sodium and
intakes of sugar.
Economic
The countries unemployment rate can affect
the food business. The unique products rates
of the products are little higher.
Social Factors
The shift has been based on the trends on
the demand of the consumers. The health is
the focus in Australia and therefore it will be
the major factor.
Technological Factors
The technology plays an important role in the
food industry because the packaging,
labelling of food can be done and it provides
to create a competitive edge in the market
(Hiller, Day, and Vance, 2009)
SWOT Strengths
 The quality and safety of product
 The input material taken from the low
input materials
 The growth of domestic market and
economy is resilient
 The stability of political system
Weakness
 The cost of freight is high for reaching

the market
 The margins claimed by companies
are already low
 The unemployment level is low and
the completion of for the skilled and
unskilled labours are high
Opportunities
 The increasing population is the main
factor in Australia to target more
customers
 The increasing demand for the home
mad and customised food
Threats
 The Australian dollar has a great
impact on the competitiveness of the
domestic industry
 The expansion of the private label
range of the two big retailers
Other:
1.
There are other factors such as market
instability and dynamic nature of market can
affect the business and have a wide range in
the business.
2. The other factors depend on the nature of
business. The store should be dynamic to
face the challenges of the company
(Swinburn, Crino, Snowdon, Trevena,
Vandevijvere, Mialon, & Sacks, 2017).
Question 5.
Identify the internal and external sources of information relevant to the business's market,
competitors, customer base, vision, values and capabilities. List at least one (1) for each.
Business Internal sources External sources
Market The internal news from the
employees from various
journals, newspapers
By conducting the market
research such as surveys,
questionnaires and other
reasons
Competitors The competitors from the
internal news that has been
analysis the case that has
been analysed the case
The competitors that has
been analysed the case that
has been activated
Customer base The customer’s base is from
the data of the old
companies.
The questionnaires, surveys
help to find out real data of
the customers
Vision The vision has been made
by the owners to achieve the
growth by making a
Through other companies
strategies and
implementation of policies

systematic business plan
Values The value that has been
made the case that there are
various laws that has been
made in accordance with the
case
The value has been
generated from the various
theories like stakeholders
and other ethical theories
Capabilities The capabilities that has
been made in accordance
The capabilities can be built
by implementation of proper
strategic plans and can take
reference to the successful
business of food outlets
Question 6.
Outline techniques for developing organisational values. Briefly describe at least two (2).
1. The diversity is required and proper customer service as when the customer enter
into the store that there is a diverse staff and the client been happy and has been
provided with quality food.
2. It has been outlined the talent will be required for the set of values of the store. It
is required to be focus on the values that is required to be focus on the issues
(Annison, 2018).

References
Annison, G. (2018). When compromise is not the best ingredient. Food Australia, 70(4), 30.
Food Act 2006 and Food Regulation 2006 (QLD)
Food Production (Safety) Act 2000
Food Production (Safety) Act 2006
Food Standards Australia New Zealand Act 1991
Food Standards. (2018). Primary Production and Processing Standards. Retrieved from:
http://www.foodstandards.gov.au/industry/safetystandards/pages/default.aspx
Hiller, N.J., Day, D.V. and Vance, R.J. (2009) Collective enactment of leadership roles and
team effectiveness: A field study. The Leadership Quarterly, 17(4), pp.387-397.
Swinburn, B., Crino, M., Snowdon, W., Trevena, H., Vandevijvere, S., Mialon, M., & Sacks,
G. (2017). RESEARCH PAPER Comparison of food industry policies and
commitments on marketing to children and product (re) formulation in Australia, New
Zealand and Fiji:, ichele Crino and Boyd Swinburn. In Big Food (pp. 82-102).
Australia: Routledge.