Improving Food Safety Management at Brawn Restaurant, London

This report presents a business development plan focused on enhancing food safety management at Brawn Restaurant. It utilizes various strategic tools and frameworks, including SMART goals to define organizational objectives, the 4Ps of marketing (product, price, place, and promotion) to optimize market presence, and the 7Cs of communication to ensure effective internal and external interactions. The report further employs Kotter's eight-step change model to facilitate successful implementation of improvements and benchmarking against competitors like Hutong Restaurant to identify areas for enhancement. A balanced scorecard is used to measure financial performance, customer satisfaction, internal business processes, and learning and growth. Finally, the report includes a budget outlining estimated and actual expenses for various marketing and operational activities, concluding with a comprehensive overview of how these strategies contribute to achieving the restaurant's goals and objectives, fostering growth, and attracting more customers.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Improvement plan for Brawn restaurant in food service management........................................3
Executive summary......................................................................................................................3
SMART Aim................................................................................................................................3
Marketing 4P's.............................................................................................................................3
7C' s of Communication..............................................................................................................4
Kotter's change model..................................................................................................................5
Benchmarking..............................................................................................................................5
Balance score card.......................................................................................................................6
Budget..........................................................................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
The report is based on business development plan of food safety management in regard to
Brawn restaurant. In these determine various steps that include in its such as SMART analysis by
which aim of organization is elaborated (Kusuma, Syah and Indradewa, 2021). It will also justify
4P's of marketing that includes place, price, product and promotion. Furthermore, 7C's of
communication is discussed and Kotter's eight levels of management strategies is to be defined.
Their benchmarking, budget for implementing plan into execution also determined in this.
MAIN BODY
Improvement plan for Brawn restaurant in food service management
Executive summary
In these determined business plan to implement in organization of Brawn restaurant. It
includes various thing in it such as for overcome challenges management strategies analysed,
different techniques used for this to execute business plan in appropriate manner to achieve aims
and objectives of business. Also, provides appropriate solutions for gets success in business
organization of Brawn restaurant.
SMART Aim
The objective of restaurant is to achieve targets in order of following manner to create targets of
organization.
 To increase profitability by 50% within 2 years.
 To enhance productivity level up to 40% within 2 years.
 To increase customers satisfaction for enhancing business of Brawn restaurant.
Marketing 4P's
Marketing mix consists of 4P's that includes product, price, place and promotion for which
business development plan made. For implementing in restaurant to achieve goals and targets of
organization.
Product- In this, product of brawn restaurant is main essential for which organization build to
satisfy needs of customers (Karim and et.al, 2021). Their products are they provide different
types of dishes in their restaurant. By innovating in new way helps their business to grow
effectively and due to these more customers attracts towards their product. Products are key
source of restaurant for which consumers come into restaurant for tasting dishes and fill their
appetite and desires for product.

Price- In order to make price discriminated from which customer can afford dishes, strategy for
price make consecutive and affordable that everyone buy dishes according to their convenience.
Place- In regard to organization, currently they are situated in London, but they can also improve
their infrastructure by constructing their branch of restaurant in other place. Through which
peoples goes their by easily and eat their dishes anytime.
Promotion- In arrays to achieve target that provide a long-term commitment to all its investors
and customers, Brawn restaurant may decided to pursue an active marketing policy (Mei, 2021).
It has adopted a progressive approach through promoting on different platforms such as
Facebook, Instagram etc. These sources help in getting success for organization and achieves
desires targets by attracting more customers towards restaurant and increases profitability.
7C' s of Communication
In order to ensure productiveness seven C's of communication is implemented in organization to
increase its productivity.
Clear- It is essential to clear out agenda and main purpose of communication that is to be clear
for consumer who receiving this. In these simply and easily identifies perspectives of
communication through better understanding.
Correct- In this defined that information that is to be shared it should be correct form such as
their language and grammar (Paige and et.al, 2021). It is important to be correct so that effective
communication takes place with others.
Complete- This is main essential part in communication, that includes communication which is
two be place between two peoples should be complete.
Concrete- In regard to Brawn restaurant, communication need to be assured that its specific and
logical.
Concise- When conveying messages of concept that determine must be short and simple that
comes to main point of communication.
Courteous- It can help in rising productiveness through communicating with customers in polite
manner and respect them.
Coherent- This is last step of communication, that is to be insured because if communication is
not coherence then it is not in productive manner.

Kotter's change model
In order to rise each people capability to change and to progress their chances of achievements to
be succeeding in business through determining eight steps of it.
Establish sense of urgency- It is required for purpose of changing and winning certain
circumstances (Toor and et.al, 2021). These step helps in getting out person from their comforts
through which organization achieves advantages.
Form guiding coalition- This step is determine for purpose of making group of team that
understand about requirements of organization. In order to manage difficult situation and come
out as benefits for organization.
Developing strategic eyesight & action- The aim of this step is to develop sensible vision in
accordance to understand eyesight of organization. For effectively determining initiatives, vision
should be clear and simple to understand that consumers easily identified.
Convey vision- After clearly defined vision, now it's time to take implemented into action for
higher productiveness.
Empower others to execute operation- In accordance to overcome challenges or barrier, this
step helps in removing those barriers and executing action into productive manner.
Develop short term achievements- This stage help employees by motivating them and achieves
aims of organization in short period through procedure of transformation.
Sustain expedition- In regard to organization, by keep setting aims and targets may helps in
getting acceleration as sustainability growth determine by short term success.
Consolidate change into practices- For effectively maintaining culture of business, need to be
truly ingrained changes into restaurant (Lazuardi, and Muhyi, 2021). Organization determined
by changing into productive manner by developing workout plan that helps in improvising
culture.
Benchmarking
It is procedure for distinctive Brawn restaurant by comparing with other organization through
their performance. This helps in evaluating performance of brawn restaurant by comparison with
Hutong restaurant. Brawn restaurant has effective performance because this provides benchmark
of different dishes and wines in their restaurant as compare to other restaurant (Long and et.al,
2021). Whereas, Hutong restaurant only provides Chinese dishes that everyone not eat or like.
As consumer wants different forms of dishes to enjoy and taste according to their choice. In

accordance to that Brawn restaurant performance is very good as they provide varieties of dishes
to their customer that determine productivity of their in effective manner. For continoulsly
enhancing their performance brawn restaurant do evaluated performance on daily basis to
achieve success and implements their business plan into effective manner.
Balance score card
Financial
Return of invested capital, commercial value
added, increased turnover and cash flow. In
these financial measurement is determined in
regard to Brawn restaurant.
Customer
In regard to organization, includes satisfaction
of consumer, procurement, profitability,
retention and share of market that driven by
customer. As they are main source of
organization to perform their function
productively.
Internal business process
In these consist of measurements forward with
internal alteration of value for creativeness,
operation and determining post sales utility.
Innovation includes measuring of how
organization effectively determines consumer
future requirements.
Operation amplitude quality of dishes and their
occurring price for it.
Learning and growth
Through people ans system it is determined
learning and growth by proper training to
employees (Rombe, 2021). Also, measure
availability of factual information required for
workers.
Budget
Description Estimated Actual
TV Ads 125000 125500

Posters 25000 24000
Social Media 5000 10000
Employee Expenses 25000 26000
Transportation 4500 5000
Total 184500 190500
CONCLUSION
In these report has been concluded business development plan for Brawn restaurant that
implemented in organization. For achieving goals and objectives of restaurant effectively and in
desired manner. It will justify by different execution that has been takes place in it, such as
SMART aim, 4P's of marketing, 7C's of communication, Kotter's change model and balance
scorecard that determine through various factors that has been described in this. Furthermore,
also proper estimation of their budget will elaborate in order to proper formulation of business
development plan through facing out obstacles in productive manner by implementing
succeeding business plan. For achieving growth and sustainability in market and helps in
attracting more customers towards organization.

REFERENCES
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Long, A.M. and et.al, 2021. Benchmarking microbial growth rate predictions from
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Mei, F., 2021. Rural Tourism Market Development and Marketing Strategy--Based on 4ps
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Toor, J. and et.al, 2021. Inventory Optimization in the Perioperative Care Department Using
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