managing strategy, Operations and partnerships

Managing Strategy,
Operations and
Partnerships

Executive summary
Fast food industry is a dynamic sector that deal in various operations. The external
environment has great influence over same and it is important that regular analysis of same is
done on regular basis. This help in identifying in influencing forces on time and measures against
the vulnerable issues can be taken accordingly. Pestle and porters is conducted which shows that
the fast food business has low barraging power of suppliers and there is lot of government
intervention on the business operations. The capabilities and value chain analyses has assisted in
analysing the resources and capabilities of the firm.

Table of Contents
Executive summary..........................................................................................................................2
INTRODUCTION...........................................................................................................................1
Critical evaluation of environment for Leon restaurants.................................................................1
PEST analysis.........................................................................................................................1
Emerging mega trends and identify those that apply to the restaurant trade..........................2
Strength of Porter’s 5 forces...................................................................................................2
Identify what it takes to succeed in the industry....................................................................3
Identify how the industry’s environment is likely to change in the future given the influence
of the megatrends you identified............................................................................................3
Critical evaluation of the strategy of Leon’s Restaurant.................................................................4
Identify the resources of the organisation..............................................................................4
Identify the capabilities of the organisation...........................................................................4
Evaluate the resources and capabilities (VRIN).....................................................................4
Compare sustainable resources and capabilities with the industry success factors................5
Critical evaluation of the operation of Leon’s Restaurant..............................................................6
Operation of Leon Restaurant................................................................................................6
Refer briefly to the vision of Leon Restaurant.......................................................................6
Critically assess the extent to which the operation supports the delivery of the vision........6
Evaluate the extent to which the operation is sustainable......................................................7
Conclusion.......................................................................................................................................7
REFERENCES................................................................................................................................9
Appendices.....................................................................................................................................10

INTRODUCTION
In today's competitive world companies need to continuously manage their operations
and strategies so that they are able to satisfy customers and gain a competitive advantage.
Partnership management is important so that opportunities in new markets can be captured by
sharing their intellectual properties and infrastructure (Ayers and Odegaard, 2017). For this
report Leon restaurants are taken which is a fast food restaurants chain based in London, UK.
Their first outlet was established in 2004 on Carnaby Street. Leon was founded by John Vincent
and Henry Dimbleby with chef Allegra McEvedy. The vision of the restaurant is to provide fast
food that is healthy and tasty. The purpose of this report is to study the impact of environment on
the restaurant industry along with the strategies that are followed by Leon restaurants. This
report will cover in detail the PESTLE and Porter's five forces model so that business operations
and strategies can be well managed.
Critical evaluation of environment for Leon restaurants
PEST analysis
For understanding the impact of external environmental factors on business operations
and functions PEST analysis plays an important role in framing appropriate strategies and
policies so it is easy to deal with the negative factors of the business environment.
Political factors- Political factors for Restaurant industry are rigid and non flexible
because of health consciousness of people. Leon’s Restaurant have to consider government
norms because there are different legal and authentic policies such as quality measurement which
has to be followed. If political policies such as pest control, quality measures, etc. are not
considered by managers of Leon’s Restaurant, then there are possibilities that excessive
government interference is possible which affects brand image of Leon’s Restaurant (Bustinza
and et. al., 2019).
Economic factor- As economy of UK is stable, so economic factors does not hamper the
business growth and development of restaurant industry. In case of inflation and change in tax
rate, price of product served by Leon’s Restaurant gets affected accordingly.. This might affect
satisfaction of consumers and profit margin for Restaurant if the changes are not favourable for
this sector.
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