Analysis of Blackfrier's Restaurant Decision-Making Process Report

This report presents a detailed analysis of Blackfrier's Restaurant's decision-making process, specifically focusing on its potential expansion into London. The report begins with an introduction to business decision-making, emphasizing the importance of data collection and analysis. It explores the use of both primary and secondary data, highlighting the methods used to gather information about customer preferences and market trends. The report then outlines the survey methodology employed to gather data, including questionnaire design and sampling techniques. Statistical analysis is a core component, with calculations and interpretations of mean, mode, median, standard deviation, correlation coefficient, percentiles, and quartiles. The report also includes a project plan, critical path analysis, and an interpretation of financial data to support the decision-making process. The overall aim is to provide a comprehensive understanding of the factors influencing Blackfrier's Restaurant's expansion strategy, offering recommendations based on the data analysis and financial tools employed.

Business Decision-making

INTRODUCTION
This process is an important tool of any business organisation. Every organisation need to take
decision for making effective managerial process. So that decisions are taken by the manger to help of
organisational growth(Zikmund and Griffin, 2013). In decision-making process, it includes all the pros
and cons related to the organisation so that it can help the organisation to maintain there profitability in
the future. It includes the choosing of best alternative by collecting the primary and secondary data. In
this survey, Blackfrier's restaurant, is taken which decide to open a new restaurant in London. This
research report describes a plan which are based on primary and secondary data collection related to the
business problem, it also describes the survey and sampling methods which are the main part of the
decision making process. By creating information for decision-making, data will be summarized in this
stage. In this report, it also analysis the results and data using to measure the mean, mode, median and
dispersion. The report also describes a critical path, project plan with the help of various finanacila tools,
techniques or methods that helps in decision making. In this way this research report give the full details
of Black friars restaurant decision making process which help them to create a new branch in London.
TASK 1
1.1
As per the presented scenario, Blackfrier's restaurant want to open there new branch in London.
In this way, there shareholder want to analysis the financial position of this restaurant, so that they need
the primary and secondary data for effective decision. So that there are large amounts of data are
collected so that it help[ the restaurant for there effective growth.
Primary Data- Primary data are all such data which are collected in first time in an organisation.
Primary data are collected by making effective survey, interview, calls etc. In this way, these methods
are very useful to Black Friars restaurant, so that by using such methods for collecting the primary data;
it provides enough information about there customers and there demand, taste and preferences. While
collection of primary data, data is collected by filling the questionnaire or sending the questionnaire to
the customers so that they restaurant's owner can understand the customer's choices. In this methods,
questions are prepared and send to the customers in the form of email or by getting the feedback using of
social sites or by posting the questionnaire to the customer's address etc.
Secondary data- Secondary data are those data which are already collected but by making some
alternation collected information are used in the form of secondary data. In this all the information and
data are collected by using books, journals etc(Power, Sharda and Burstein, 2015). So that this method is
refers as cost effective method for Blackfrier's restaurant. In another, restaurant can also collect the

information by there competitor products and services. But this method requires lots of time to take an
effective collection process. Another reason of collecting the secondary data is that it includes both the
qualitative and quantitative data for gathering the information, so that it is beneficial for the Black friars
restaurant.
1.2
Blackfrier's restaurant is wanted to opens a new accommodation in London. In this way
restaurant can achieve lots of opportunities to make there business grow and earn profits which are
indicator of there succeeds. So that to achieve the growth and business opportunities, restaurant can
understand the customer's demand, taste and preferences, in this way they need to conduct a survey.
While conducting the survey primary data collection techniques are used so that restaurant can
understand different type customer and there point of view(Kimmel and Kieso, 2009). While using the
sampling techniques for collecting the information various styles of sampling techniques such as random
sampling, stratified, quota sampling, cluster etc. are used in it. By taking a sampling techniques an
information is taken as sample and tested or examined by putting them into the sample group so that as
per the sample judgement can be made. In this research report, data or informations are collected as per
the customer's taste and there demand. So that a firm can identify there position and set up a decision so
that firm can achieve there goals.
Survey Methodology:
In terms of making the operational development as well as expansion of the business there is ned
to analyse the preferences, choices and wants of consumers. Thus, with the help of various survey
methodology the restaurant will become able to make the adequate analyses of the needs and wants of
consumers such as questionnaire, interviews and the daily observations. However, with the help of such
techniques the professionals at Blackfrier's restaurant will make the adequate business plan as well as
make the necessary improvement in the operations.
1.3
1. In what time do you prefer to go to the Blackfrier's restaurant?
At the time of Breakfast
At the time of Lunch
At the time of Dinner
2. What are main factor at a moment of selecting restaurant?
Price of articles
Service in premises

Quality
Taste of food
Ambiance
3. What are your preferences regarding rest?
Traditional
Modern
International
4. Which variety of nutrient you like to the highest degree in Blackfrier's restaurant?
Chinese
Continental
Italian
Multi cuisine
5. How satisfied are you with the services of Blackfrier's restaurant?
Yes
No
Sometimes
Not at all satisfied
6. What are the main problem You faced in Blackfrier's restaurant ?
Taste
Service
Staff behaviours
Hygienic issue
7. Our food and employment are contrasting from other restaurant?
Yes
No
8. How do you came to experience about our restaurant?
Newspapers
Social media
Internet
People
9. Will you recommend the restaurant to your loved ones?
Yes
No

10. Are you satisfied with the price of products?
Highly satisfied
Satisfied
Dis-satisfied
Highly dis-satisfied
11. What do you think about the tag line of Blackfrier's restaurant is adequate or not?
Yes
No
12. According to you what the Black Friars must do to make satisfactory services?
TASK 2
2.1
The earnings and gross sales of Blackfrier's restaurant are listed by analysing the years 2008-
2016 such as:
Ratings R1 R2 R3 R4 R5
1 11 12 17
2 10 9 8 7 6
3 15 15 10
4 10 7 7 16
5 11 11 11 7
6 11 8 10 11
7 25 15
8 14 14 2 10
9 26 14
10 10 12 14 4
11 27 13
Mean- Mean is calculated by averaging all the numbers in a series. Hence, it is known as
arithmetic mean(Ho, Liu and Tsay, 2008). It is used to measure the central tendencies. For example, the
mean of 1,2,4,6 and 7 is (20/5)= 4 In this way, mean is calculated a central value of a set of numbers.

Mode- Mode is highly repetitive value is a series. It is calculated or examined the value which
are appeared more than time in a set of data, it is called mode. So that as per this quality this value are
taken as mostly for sampling. Mode gives the subject matter about an unselected multivariate or a
universe.
Median- Median is a value which are calculating the data by arranging the series in an ascending
or descending order. After arranging the series, if the total number is even and odd are determined.
N+1/2 th item or N/2th item such formula are using to calculate the median in a given series.
2.2
By using the above table the calculation of mean, mode and median are analysed as follows:
Mean- Formula of Mean = sum of all values/ total numbers of values
From the above table sales and gains of Blackfrier's restaurant are given as per years 2008-2012.
In this table the sales was 1400 in 2008 which was decreases but the mean of net sale is 1272 which
refers that sales was increases in 2012 while the profit for the same year was 325 that is not high as the
mean was 321.
Mode- Mode is a value which are highly repeated in a series so that in Sales there is no repetitive
value so the the mode is 0 in sale but in profit series 320 is highly repetitive value so that the mode is
320 in profit series.
Mode = most common value
Median- Median in sale series was 1300 and in profit it is 320, which means the sales was
increases in 2008 to 2012 but there were no change in profit which means that profit is not high during
this period.
Median = n/2- CF /f(w)+Lm
Middle value (when the data are arranged)
Recommendation
As per the above table and calculation it is clear that in 2009 to 2014 there sale was increases
very less. So that company adopt the new strategies so that it help to increasing the sales, so that
company can achieve there goals.

2.3
Sample variance -
Standard Deviation-
Standard deviation represent the difference between higher sale and lower sale of a
Blackfrier's restaurant (Dayananda, 2002). Mean are essential for calculating the standard deviation. In
the above calculation, the standard deviation of sale is 88 and in profit the standard deviation is 33. This
is done by adding all the data and divide by the number of the output.
Correlation coefficient-
The correlation and coefficient is refers the difference between the two variables which results
are comes between the +1 and -1. In which +1 written record the affirmative correlation and -1 denotes
the perverse correlation. In this the correlation in sale is 1 which is positive, so that it is a positive
correlation of both the sales and profit of the Blackfrier's restaurant.
Percentile-
The percentile display the portion which tumble at a lower place a definite percentile. This grade
universe is separated on a ground of arrangement of belief.

Quartiles-
It is best measuring tool which measuring the full set of data. In the above table the Q1 of sale is
1230 and profit is 305, in Q2 sales is 1272 and profit 320 and in Q3 sales is 300 and profit is 320.
2.4
Correlation
 Standard deviation : It indicates a variation between advanced sale and lower sale(Craft, 2013).
In a sale form 2008 to 2016 standard deviation is which display maximal and minimal selling of
firm.
 Percentile deviation – P1 = Value of (n+1)/100th item
P2 = value of 2(n+1)/100th item
 A relational criterion of dispersion based on the quartile deviation is called the coefficient of
quartile deviation. Which is outlined as under:
Coefficient of Quartile Deviation =Q3−Q1 /2/Q3+Q1 /2=Q3−Q1/Q3+Q1
 Q 1; Quartile deviation remain based upon the lower quartile which is called (Q1) and the upper
quartile which is called (Q3). The variation of (Q3−Q1) is called the inter quartile range. The
variation of (Q3−Q1) divided by 2 is called semi-inter-quartile range or the quartile deviation.
Thus
Quartile deviation = Q3−Q1/2
In a quartile 1 is stand for a basic four month selling that is 1230 and net profit is 305
 Q 2: In a quartile selling is accelerative as comparison to grade 1, while is not much addition
 Q 3: In quartile 3 sale is not high as comparison to another both grade one and grade two. Further
earnings not increase n a quartile 3 and it is equal to quartile 1.
TASK 3
3.1

Interpretation: As per the preceding table it is taken that earnings of selling is not change after a
2009 while selling is not accelerative year by year. This is also decremented of the earnings of a
restaurant it intelligibly points that institution is not earning a profit and sale is also touching.
Interpretation: From the preceding graph it is distinct that restaurant execution is active
downfield. As in year 2012 organization selling is plication which track to modification in profit while
after 2014 its execution again fall in 2016.

Interpretation: From the preceding graph it is distinct that restaurant selling is proper in a 2008
but later few years it changes of course decreasing. Foster it is distinct that organisation is not earning a
net profit because sale is not accelerative. Separated form this, institution impoverishment to
modification a price of commodity because it is not earning much profit as compare to sales.
3.2
1 2 3 4 5 6 7 8 9
0
500
1000
1500
2000
2500
2008 2009 2010 2011 2012 2013 2014 2015 2016
1400 1340 1200 1100 1250 1230 1300 1320 1310
400 325 320 280 325 320 300 310 305
Year
Linear (Year)
Sales
Linear (Sales)
Profit
Linear (Profit )

Interpretation: From the above leaning line it is taken that selling tendency line is decreasing
and profit tendency formation is also decreasing. It shows that eating house execution is not leaving
well. So it necessity to used various plan of action so that selling of company not slip down. Sales of an
organisation is getting reduce as compared to 20087 and for this management have to take appropriate
steps to overcome from this process in an appropriate and effective manner.
3.3 Covered in PPT
3.4
Business Report
The Management
Blackfrier's restaurant
Dated : 13th November 2017
Subject :- Proposal of new restaurant projection
Blackfrier's restaurant want to launch there another branch in London. This planning to open a new
branch, is sure to be a right action so that it can attract the shareholder to invest in it. To achieve such
objectives, restaurant should focus on there customer's need, want and demand(Chen, and Ward, 2000).
In this report there are various methods which are achieved to achieving there goals. In this way,
primary and secondary data are collected in it, such data are analysis and interpret in a graph so that
firm can understand the trend of sale and profit. In this way, mean, median and mode are used to
calculate the tendencies of the sales and profit between 2008 to 2012. There are many sampling
methods are followed such as random sampling, quota sampling etc. which related to there new project.
It is find that the sale of the restaurant is decreasing which means that company is not in a good
condition to perform well. So that firm need to adopt various strategies so that they can improve there
performance, so that by improving the performance firm can increases there sales and achieve profit in
the future. For the above research it is concluded that Blackfrier's restaurant want to open there new
project, in this way should analysis the condition of the customer. As per the customer taste, preference
a restaurant can expand there firm and achieve there goals.
Thanks and regards
XYZ
TASK 4
4.1
MIS:- This information system benefits for the organisation. MIS provide A time saving benefits
for the employee. Worker do not have to collect data manually for filling and analysis. They collect data