Strategic Management

Strategic
Management

Strategic Management 1
Answer 1. The small will continue to be beautiful in the case of Brahmin’s Coffee Bar. It
integrates the fundamental perception of the human experience of modernism. It is evident
from its SWOT analysis.
Strength: The limited menu of the Brahmin’s coffee bar is their USP. The menu contains just
four items. The specialization strategy of the restaurant makes to excel at the dishes.
Weakness: The expansion of the city has made café far and beyond the reach of some people.
It affects the revenue of the café.
Opportunities: The café can go for the second branch but it will remain small due to its
principle. It can offer more insight into the café and more customers can be captured.
Threat: The decision of the restaurant’s not expanding menu can be a threat to the
competitive environment. As the customers now days are appealed by the variety offered by
the restaurants. Other than this, lack of manpower, macro-economic factors, and change in
the preference of the customers present a threat to the café (Ethiraj, Gambardella and Helfat,
2016).
The major priority of Brahmin’s Coffee Bar will be on running the small business by offering
a limited menu. This business model will be reappeared in the coming years as well. The café
is considering opening more outlets within Bangalore. It is also the vision of the café to
expand business in other cities of India such as Mumbai, Delhi, Hyderabad, Kolkata, and
Chennai.
Answer 2. The design of the kitchen Brahmin’s Coffee Bar is one of the key elements. The
size of the kitchen should be proportionate to the size of the restaurant or the quantity of seats
in the restaurant. Every seat in the café is required to offer at least five square feet of kitchen
space. It reflects that a restaurant with sixty seats should encompass an area of 300 square
feet.
The assembly layout of the café’s kitchen helps to serve a great number of people. It assists
café to excel at the dishes as a part of its specialization strategy. This layout could work well
especially in the case of limited menu serving to the great number of people. This design of
the kitchen creates supreme efficiency and keeps the kitchen open to promote excellent
communication and flow. The other layout designs suggested to café is ergonomic design.
This design places every piece of the kitchen with comfort and effectiveness. The staffs also