Small Business Enterprise

TASK 1
Cote Restaurant Introduction

About the company
 Cote Restaurants is a privately owned Restaurant
whose headquarters are located in London, UK. It is
one of the finest bistro places of London. The
foundation of Cote is the brasseries of Paris and is
known for its authentic French classics comprises of
quality and fresh ingredients. The Moto line of this
restaurant is “Dedicated to service and quality of
ingredients”.

Strengths of the firm
 It’s mouth watering French dishes.
 Location: Close to the theater district so people
prefer pre theater dinner out there.
 Attentive friendly waiters
 Clean and lovely ambience
 Reasonable prices of dishes.

Weaknesses
 Poor service
 High Turnover of Staff
 The service style is not attracted
 Limited food items in the menu
 Outdated interior designs
 Always crowded due to that people get disturbed
from loud noises

Comparative analysis
 Firm needs to determine the positioning of the firm in
the market by comparative analysis from one of its
competitor as Wasabi Restaurant. It is also renowned
Bistro in the UK that serves fresh, authentic Japanese
Sushi and Bento across the UK. The Cote can adopt
benchmarking method as a tool for comparative
analysis in which the management can choose any of
its competitor as its standard and can improve its
performance. As per the recent study, it has been
found that Cote has been earning fastest growing
profit in the UK.

Comparative analysis of profit
Year Cote Restaurant Wasabi restaurant
2014 £12.5m £10 m
2015 £14 m £12 m

Comparative analysis of turnover
Year Cote Restaurant Wasabi restaurant
2014 £20 m £17 m
2015 £22 m £20 m

References
 Chen, S. C. and Elston, J. A., 2013. Entrepreneurial
motives and characteristics: An analysis of small
restaurant owners. International Journal of
Hospitality Management. 35. pp.294-305.
 Johnson, M. P., 2015. Sustainability Management
and Small and Medium‐Sized Enterprises:
Managers' Awareness and Implementation of
Innovative Tools. Corporate Social Responsibility
and Environmental Management. 22(5). pp.271-285

Thanking You