Swiss Butchery: A Case Study of Business, Environment, and Society in the Tropics

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Added on 2024/07/12

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This case study examines Swiss Butchery, a pioneer fresh butcher in Singapore, analyzing its internal strengths, external opportunities and threats, and its impact on the local environment and society. The study explores the company's corporate culture, its competitive landscape, and its sustainability practices. It also discusses the challenges and opportunities faced by the company in a rapidly changing and competitive market.

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BUSINESS, ENVIRONMENT AND SOCIETY
IN TROPICS
CASE OF SWISS BUTCHERY
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Contents
SME BUSINESS PROFILE.................................................................................................................3
NAME OF THE SME BUSINESS.................................................................................................... 3
TYPE OF THE BUSINESS..............................................................................................................3
CORE SERVICES.......................................................................................................................... 3
OPERATION HOURS................................................................................................................... 3
LOCATION.................................................................................................................................. 3
FACILITIES.................................................................................................................................. 3
ACHIEVEMENTS......................................................................................................................... 3
TOPIC 1 – CORPORATE CULTURE AS A PART OF STRENGTHS IN THE INTERNAL ENVIRONMENT...4
TOPIC 2 – OPPORTUNITIES AND THREATS IN THE EXTERNAL ENVIRONMENT...............................6
REFERENCES................................................................................................................................... 7
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SME BUSINESS PROFILE
NAME OF THE SME BUSINESS
SWISS BUTCHERY
TYPE OF THE BUSINESS
Pioneer Fresh Butchers selling beef, pork, SB value-added items, seafood, bakery, beverages etc.
CORE SERVICES
Serving fresh meat, other butchery products, sea food and bakery items to the people in
Singapore (Swiss Butchery, 2018).
OPERATION HOURS
8 am – 9 pm daily
LOCATION
The firm has established 10 outlets in Singapore with the first boutique store located at the
below-mentioned location.
“Swiss Butchery @ Greenwood . Hillcrest Estate
30 Greenwood Ave, Singapore 289230
Tel: 6468 7588 Orders: +65 9235 0064”
FACILITIES
The company offers a vast range of butchery meat of pork, poultry, lamb, bakery, beverages and
has recently introduced Frisch which is a range of fresh and finest seafood in Singapore. For this,
the company has 10 boutique stores and it also serves these products on its website (Swiss
Butchery, 2018).
ACHIEVEMENTS
Swiss Butchers have achieved a good position in the Swiss Markets with their 10 boutique stores
and its website sales. The firm is active and successful in satisfying the customers and increase the
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value of the company. The company has achieved significant heights with their planned ladder
showed below.
Figure 1: Brand Ladder Swiss Butchers
Source: [Brand Ladder, (2018)]
TOPIC 1 – CORPORATE CULTURE AS A PART OF STRENGTHS IN THE
INTERNAL ENVIRONMENT
The core strengths of a company depend on many of the aspects of its business from business
operations, products and services, supply chain to the marketing, corporate social responsibility
etc. In these factors, there is a generic aspect that accounts for a big share in making the company
successful and enhancing its internal strengths i.e., the corporate culture of the company.
The corporate culture involves several aspects like work environment, ethics, procurement of the
legislation etc. The Swiss Butchers work on a very firm strategy to give a high priority to their
customers and partners with the expertise, experience and inspiration (Welford, 2016). The
company’s values also help it in maintaining an effective corporate culture with passion, better
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relationship management, integrity etc. which eventually help it to enhance the brand value in
markets.
TOPIC 2 – OPPORTUNITIES AND THREATS IN THE EXTERNAL
ENVIRONMENT
According to the VUCA model, the external environment consists of the volatility, uncertainty,
complexity and ambiguity which requires internal screening, interpreting the factors and then act
on the threats and generate opportunities (Horney, Pasmore & O'Shea, 2010). The Swiss
Butchery gives high priority to the customers with appreciation, without having any kind of
resource scarcity, the effect of the environmental change, or effects from politics, economic
conditions, social acceptance and image, technology etc.
The threats for the company can be defined in the form of other businesses which gives a
competition to it like Meat the Butcher, James’ Butchery & Co., Huber’s Butchery, etc. In addition
to this, the firms like Swiss Butchers might also have concerns with the inventory management
which directly affects the efficiency of the operations of the firm. Moreover, to make the meat
and other products there is a need to have the latest and efficient technology that might be a
moderate potential threat to the company (Siow Song Teng, et al. 2011).
Talking about the opportunities for the firm, since the Swiss Butchers have attained a good
market position since their starting and with the best and fresh products they can enhance their
consumer market and attain new heights in the business. Wider, they can also use some effective
marketing strategies to start sales of their products in other locations so that people get to know
the name of the company and then they can establish some new boutiques. At last, it can be said
that the butchery business is a noble idea in the countries like Singapore as people regularly
prefer to eat different meat which is another advantage opportunity for the company.
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REFERENCES
Brand Ladder, (2018). Online available at https://swissbutchery.sg/pages/brand-ladder last
accessed on 5th August 2018.
Horney, N., Pasmore, B., & O'Shea, T. (2010). Leadership agility: A business imperative for a VUCA
world. Human Resource Planning, 33(4), 34.
Siow Song Teng, H., Singh Bhatia, G., & Anwar, S. (2011). A success versus failure prediction model
for small businesses in Singapore. American Journal of Business, 26(1), 50-64.
Swiss Butchery, (2018). Online available at https://swissbutchery.sg/ last accessed on 5th August
2018.
Welford, R. (2016). Corporate environmental management 3: Towards sustainable development.
Routledge.
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