Evaluation of Environment and Strategy of Leon Restaurant

INDIVIDUAL
REPORT

EXECUTIVE SUMMARY
Business environment reflect the working of the internal and external factors
which reflect the overall working position of the organization. As present report is
based upon the Leon restaurant which carry the fast food chain in market and their
main focus is to be sustain customer through providing the best services and also the
food is served by keeping the needs of the health-conscious clientele. In this report the
PESTLE and Porter five forces is conducted to determined the aspects relating to
working of the macro environment. In this the resources and capabilities of the
organization are also identified so that they can maintain the integrity of the restaurant
for longer way.

Contents
EXECUTIVE SUMMARY.......................................................................................................................2
INTRODUCTION.....................................................................................................................................4
Evaluation of environment of Industry through PESTLE and Porters 5 force analysis......4
Determining the strategy of Leon Restaurant................................................................................5
Examining the operation conducted under Leon Restaurant....................................................7
CONCLUSION........................................................................................................................................8
REFERENCES........................................................................................................................................9
APPENDIX.............................................................................................................................................11

INTRODUCTION
This report covers the whole study of the Leon’s restaurant which was one of
the fastest food chains in UK. The concept of this restaurant is brought by the John
Vincent, Henry Dimbleby and Allegra McEvedy in 2004. After having continuous
success of this concept, this restaurant is awarded with one of the best restaurants in
Great Britain. The main reason of choosing this report on this topic is to identify the
factors which is analyzed in respect of contributing to the gain various competitive
advantages (Business environment, 2019). This report will include the completed
evaluation of the organization in respect of conducting the PESTLE and porters 5
forces analysis It also includes the strategies which is adapted by Leon restaurant in
respect of identifying the resources and capabilities.
Evaluation of environment of Industry through PESTLE and Porters 5
force analysis
In respect of conducting PESTLE which is relevant to be discussed in appendix,
the matters which is relevant to this Leon restaurant is that in respect of
- Political: It affects the Leon restaurant in respect of expanding the business into
different countries., As every country had certain rules and regulation regarding
carrying the import activities. In such manner, the restriction is imposed in
respect of taking the right decision.
- Economic: In respect of inflation rates, the economy of the country is determined
in respect of dealing business at large scale Thus, management is to be done in
respect of dealing the business with accurate planning and procedure.
- Social: As the demand of the customer are changes and it mainly depends upon
the change in culture. Thus, in such manner the foods are to be offered by
keeping the culture in mind and also able to fulfil all the needs of the people
from different culture.
- Technological: In respect of advances technology, Leon restaurant mainly
forward their business through online. As through this aspect they able to reach
large customer and also resolve their issue by interacting with them through
technology.
- Legal: In these matters, before dealing in any business activity, the laws are to
be taken care and also to be carried in respect of carrying any transaction or
innovating any products in restaurant. Through this manner, they take care of
the customer health and safety and also deal in accurate and quality services to
their clients.