Investing in the Future (Part 1) Developing an Exit Plan (Part 2)

INVESTING IN THE
FUTURE (PART 1)
DEVELOPING AN EXIT
PLAN (PART 2)

TABLE OF CONTENT
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
Explaining the competitive advantage and the growth opportunities available to the business..3
Evaluating the opportunities for growth applying Ansoff growth vector matrix........................5
Assessing the potential sources of funding available to businesses and discussing benefits and
drawbacks of each source by evaluating critically......................................................................6
Business plan...............................................................................................................................9
CONCLUSION..............................................................................................................................15
REFERENCES..............................................................................................................................16

INTRODUCTION
Planning for growth mainly helps in growing the company as by attaining all the
revenues and profits as for increasing the sales and attracting large target market with identifying
key opportunities for expanding the business .this report provide detail about the small restaurant
as the salt and smoke mainly established for offering dinner , drinks and day time beverages to
large number of Audiences in the dynamic market. This report provide detail about explaining
the competitive advantage with explaining the key considerations for evaluating the growth
opportunities. Also, evaluating the growth opportunities with using the ans off growth matrix.
Further evaluating the options for financing the growth and sources of funding for the company .
Moreover designing the business plan for growth of the business. Lastly defining about the
various exit and succession options for th company with explaining the drawbacks and benefits.
MAIN BODY
Explaining the competitive advantage and the growth opportunities available to the business
Competitive advantage is mainly defining about the factors which mainly helps the
business for addressing and achieving the better competitiveness by producing various goods and
services. The salt and smoke operating with limited employees less than 100 for serving with
wide services including the dinner, breakfast and the beverages. Planning for the growth in the
company is mainly comprising about adopting various strategies which helps in expanding the
business and aids in achieving growth (Dagnino, Picone and Ferrigno, 2021). The growth of the
small restaurant for operating in the dynamic environment aids in adapting and using various
technology for serving an operating the restaurant with providing modern dinning experiences
and serving with addressing all the flavours by expanding the menu option which is mainly helps
in addressing all the diversified consumer needs (Distanont and Khongmalai, 2020). Further,
adopting and acquiring various loyal consumer strategies helps in retaining the loyal consumer
for dine in and also serving delicious menu with offering wife range of services. For growing in
the existing market grasping various opportunities helps the small restaurant by analysing the
five forces model.
With using the Porter five forces analysis helps in analysing company competitiveness and its
position in market:

Bargaining power of buyers: Bargaining power of the consumer is at low level as, the
consumers in the country are not attracted and pleased with the small restaurant services for dine
in and taking various services. Consumer are more attracted to the leisure restaurant and the
standard services. The restaurants which is serving delicious foods and providing safe
surroundings. Thus, for achieving the competitive advantage the company must use the strategy
as for providing the meals at affordable prices and targeting the audiences which is preferring
cost-effectiveness with delicious food products.
Bargaining power of suppliers: The bargaining power is high, as the supplier are
largely providing the raw material to the restaurant for serving various dishes this results in
obtaining less number of order for the small restaurant in serving dishes .
Threat of new entrants: The thereat of new entrant is at high level as, with the large
number of new entrants entering into the dynamic market as by establishing the small restaurant
this aids in impacting the company. Furthermore, the economy for operating the restaurant will
impact the new entrants as the fixed cost and the operating cost impact the new entrants. Thus,
the salt and smoke is adopting the strategy as for serving with providing the dishes with the high
level of discounts and serving at low prices for attaining and retaining the loyal consumers
(Attaran and Attaran, 2019). Thus, by operating with establishing and serving with low cost to all
the consumer helps in maintaining the consumer base for longer period this results in achieving
the competitive advantage for the business .
Threat of substitutes: Threat of substitutes for operating the small restaurant in the
dynamic market is at high level. As with the large number of new entrant the thereat of
substitutes increases. This impact the company when the other restaurant is serving the dishes at
the low cost and better quality results in shifting the consumers to the other restaurants. The
strategy to adopted by the company as for organizing the competitive advantage as of the
providing better quality and special dishes at low prices this results in retaining and establishing
the loyal consumer base for serving various dishes at low prices.
Competitors rivalry: The competitive rivalry is at high level for operating the small
business into the market. This hinders in achieving the competitive advantage as the high level of
competitors establishing the big and small restaurant serving various dishes to the consumers.
The optimum flow for serving dishes by the company is mainly impacted with the large number