MGT607 Reflective Journal: Amore Restaurant and Entrepreneurship

This reflective journal analyzes the business plan for 'Amore Restaurant,' focusing on the entrepreneur's journey and the application of key concepts from the MGT607 course. The journal details the planning stages, including market analysis targeting the Indian cuisine market in Australia, and the development of long and short-term goals. It incorporates a SWOT analysis to evaluate the restaurant's strengths, weaknesses, opportunities, and threats, along with competitor analysis. The journal reflects on the author's learning experience, highlighting the use of the Gibb's reflective cycle and tools like the value proposition canvas to refine the business model. The author discusses the challenges faced, strategic decisions made, and the impact of these learnings on their future career in business management, emphasizing the importance of understanding customer profiling, marketing strategies, and competitor advantages. The journal concludes with an action plan outlining how the author will apply these insights to future business ventures.

Running head: REFLECTIVE JOURNAL ON AMORE RESTAURANT
Reflective Journal on Amore Restaurant
Name of the Student:
Name of the University:
Authors Note:

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REFLECTIVE JOURNAL ON AMORE RESTAURANT
There exists a huge variance between a thirst to do something and actually being able to
do that something and make a healthy living out of it(Venkataraman, 2019). Being a successful
entrepreneur or a business owner needs a lot of hard work and investing one’s own time and
money to achieve the desired goal(Venkataraman, 2019). I want to be an entrepreneur who wants
to start a restaurant business in Australia. The restaurant will be called by Amore Restaurant. I
have planned to start this business of mine in the month of December assuming that the demand
will be increased at that time of the year due to Christmas and other holidays. All the planning
needed to start this plan of mine has been done, for instance, this restaurant would be constructed
with the hospitality industry, hence it has to be professional in terms of its service and attire and
other such aspects. Being an entrepreneur, I have gained some knowledge, for instance, it
requires a whole lot of effort and determination along with motivation to manage a wide variety
of responsibilities which ranges from financing to training, customer retention and customer
satisfaction amongst many other tasks. It is not all an easy role to be a restaurateur as it not only
involves a direct relation with the customer but it also means satisfying them and treating them
properly and constantly upgrading ourselves according to the changing environment and needs as
well as the taste of the customers(Venkataraman, 2019) (Chhabra, Lee, Zhao & Scott., 2013).
Self-reflection can be considered as something which is equal to looking into the mirror
and describe what is observed. It is a way of assessing oneself along with the ways of working
and studying. Reflection is also something to think about having composed a piece of the
reflective writing. The self-reflection has become one of the most important elements of any
form of learning. Reflection ahs helped me in developing my skills and review their
effectiveness rather than just keep doing what has always been done. It is all about the
questioning in a positive way and becoming more efficient in the future. In any role, reflection is

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extremely important and in this reflective journal I have used the Gibb’s reflective cycle. It is a
simple six-stage process which has helped me in reflecting on my own experiences. The first
three steps of the model concentrate on what has happened during the analysis of the
experiences. The last three steps model on the other hand highlight how I can improve on my
experiences for the future situations.
Being an entrepreneur, I believe, everyone has their own set of goals and objectives that
they want to achieve in their life. My main target is to have this restaurant come amongst the top
5 restaurants segment. With the initial aim being to be able to fight with the three star
restaurants and sustain in the restaurant market by gaining a decent share of consumer market
especially from the Indians. The purpose of opening this restaurant is to serve the Indian
customers as they do not really have a lot of options for Indian food combined with multi
cuisine(Chhabra, Lee, Zhao & Scott., 2013). Conversely, there are a lot many restaurants in
Australia but none of them particularly focus on the Indian market even though there is an
enormous demand for Indian food. Taking into consideration that none of the existing restaurants
have taken this idea in use as an opportunity to grow their business. So this leaves me with a
chance to develop my business and serve to them. According to the survey and analysis
conducted, it was found that there are a plenty of raw-materials and human force available within
the Australian market (Palat, 2015).Hence, thismakes it all the easier for me to establish my
business model and to grow it with all these resources.
As I mentioned earlier about my main goal that I have formulated and want to achieve in
the next 5 years, it has been broken down into two parts to successfully achieve it. The long term
and short term goals- where my long term goal is to be a five star restaurant and in order to
achieve the same, I have set up some short term goals for my restaurant which will in return help

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me make it a well- known eatery and make the customers happy and want to come back again
and again. To ensure these things, I have designed my menu and the interiors accordingly. In
addition to this, I have also planned to have some of the authentic Indian dishes so that the
Indians feel that they are visiting their home restaurant. Moreover, I have come up with some
more ideas that will make me reach out to a larger customer base. These ideas include, online
apps so that the customers can place order at their own ease and receive it within a specified
amount of time. Online delivery includes our own delivery as well as online delivery partners
such as uber eats. The delivery charges and the delivery services are priced at an extremely
minimum rate which can be afforded by almost anyone (Drucker, 2014). Although, this does not
involve the peak hours (Drucker, 2014). Other than this, we let our customers customize their
own meal within the specified options that we have made available for them.
Description
There were a lot of ups and downs that I faced during my life while starting this
restaurant. Being an entrepreneur is most certainly not a matter of thing that anyone can become
in their life(Chhabra, Lee, Zhao & Scott., 2013). Just like a person who went to audition for
talent show or something gets rejected by the judges and then hears them say that they do not
have a future in this particular area, this apples for the entrepreneurs too in the same way(Juan
Ding, Jie, Parton &Matanda, 2014). Just like any other business model, mine too had weakness
and opportunities along with strengths and threats(Khorana, 2014). Threats here being, new
markets entering and the local government taxation policy(Juan Ding, Jie, Parton &Matanda,
2014)(Venkataraman, 2019). Also, not to forget, the fluctuating demand of the suppliers and
dealers. Apart from these, my biggest weakness is that there are a lot of professionals who
possess adequate knowledge in this particular area of the Indian food and hospitality sector. So,

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it will definitely not be easy if they come up with a better business plan and start or develop their
existing restaurant business. To avoid some of the obstacles, we think that our weekly special
dishes and Friday flash deals will help us.
Feelings
Since in my project I have learned how to prepare a business plan, I can easily relate it to
my future endeavours apply them too. I have decided to take up a career in business management
and the learning from this project will me in preparing the business plan of any given company/
restaurant. I have gone through the basic steps of opening a restaurant in Australia such as
choosing a restaurant concept during starting a restaurant. My business plan also included
forming the men items, writing the business plan, obtaining the funding, choosing a proper
location, contacting the food suppliers and designing the restaurant layout. Through the benefits
of learning a business plan, I will be able to connect the dots in my business and get a better
picture of the whole. I have further received knowledge of strategic management of the business.
Evaluation
If I did not have the knowledge of how to do the gap analysis through assessing the
strengths, weaknesses, opportunities, threats, I could not have known how to reach the consumer
market. I have understood the use of the tools like SWOT analysis and competitor analysis.
Since I have done the SWOT analysis of the Amor restaurant in the Australian context, I have
understood that these are the internal factors which need to be known by every organization.
According to me, it is one of the most renowned tools for the auditing and analysis entire
strategic position of the business along with the environment. The primary purpose is to
recognize the strategies which establish specific business model which can be best aligned with
the capabilities and resources of the restaurant. I have found the SWOT analysis and the

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competitor analysis to be the foundation for evaluating the internal potential along with the
limitation from the external environment. If I have refrained myself from the involvement of this
project on Amor Restaurant, I could not have known use usage and benefits of these tools during
preparing the business plan.
Analysis and conclusion
Previously I have also prepared a business plan, without using any such tools and
received not so satisfactory feedbacks from my tutor. Now I have known how to use the value
proposition canvas and decide the key details of the business plan. The value proposition tool is
helpful for ensuring that a particular product or service is positioned around the values and needs
of the customers. This framework has helped me in ensuring that there is a perfect fit between
market and product. This tool can also be used for refining an existing product or service
offering. Since I did not use this tool in the previous project, I could not provide detail on the
key partners, the key activities, value proposition, key resources, customer relationships, the
channels, cost structure, revenue streams and the customer segments. In the previous works, I
also failed to prepare the consumer profiling which is an integral part of a business model. The
ideal customer profiling is useful for understand the customers. It is quite obvious that unless the
customer type is known properly, it is difficult to tailor the product types as per that. The
understanding odd the customer segment helps in determining the relevancy and the specific
interests. It is helpful for enhancing the interests, the engagement and the product sales.
Action plan
Now I can say that, having learnt the subject properly, I can now easily analyse the
business of a given company. Now I will be able to do efficient application along with the
implementation of new solutions by the organization. I will provide clarity and alignment

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throughout a process of change especially regarding defining clear business requirement. I will
further do the discovery of organizational requirements and prioritise the business requirements.
Further, I can choose the most profitable business model for a given company/restaurant. I am
able to determine the marketing strategies along with the channels in order to reach the potential
customers. The frameworks have guided me and largely influenced the marketing and
advertising efforts and determined the success of my new venture. After conducting the SWOT
analysis, I can easily determine the target market and the market segmentation along with which
direction to move toward. The competitor analysis is useful for the business model as it enhances
the agility to gain the competitive advantage and grow the business properly. As a whole I would
like to say that this business model preparation of Amor restaurant has helped me in
understanding the intricacies of a business plan and what are the areas where I should work
properly. Moreover, the reflective journal has enabled me to express my learning and the areas of
improvement in the near future.

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REFERENCE LIST –
Chhabra, D., Lee, W., Zhao, S., & Scott, K. (2013). Marketing of ethnic food experiences:
Authentication analysis of Indian cuisine abroad. Journal of Heritage Tourism, 8(2-3),
145-157.
Drucker, P. (2014). Innovation and entrepreneurship. Routledge.
Juan Ding, M., Jie, F., A. Parton, K., & J. Matanda, M. (2014). Relationships between quality of
information sharing and supply chain food quality in the Australian beef processing
industry. The international journal of logistics management, 25(1), 85-108.
Khorana, S. (2014). From ‘de-wogged’migrants to ‘rabble rousers’: Mapping the Indian diaspora
in Australia. Journal of Intercultural Studies, 35(3), 250-264. Palat, R. A. (2015).
Empire, food and the diaspora: Indian restaurants in Britain. South Asia: Journal of South
Asian Studies, 38(2), 171-186.
Venkataraman, S. (2019). The distinctive domain of entrepreneurship research. In Seminal Ideas
for the Next Twenty-Five Years of Advances (pp. 5-20). Emerald Publishing Limited.