New Zealand Diploma Business Planning Report: ICL Cafe Analysis

This report provides a comprehensive analysis of ICL Cafe's business planning, strategic plan, and implementation plan. It begins with an executive summary outlining the cafe's challenges, including issues impacting customer service levels. The report delves into business planning, identifying weaknesses affecting long-term goals. A strategic plan is then developed, focusing on employee training to address inefficiencies in wait times. The implementation section details how to execute these changes, emphasizing the importance of training to ensure employee adherence to workplace policies. The report covers various strategies, including business operations, human resources, risk management, and financial accounting. It identifies challenges like communication issues and proposes solutions such as staff training. It also includes meeting minutes as evidence of stakeholder communication and concludes with a summary of the research conducted.

Running head: TITLE
Business Planning
[ICL CAFE]
Name of the student:
Name of the university:
Author note:

1CHANGE MANAGEMENT
Executive summary
This project intends to cover the business planning, strategic plan and
implementation plan for ICL Café. The Café was being diagnosed to have a few
issues impacting its overall customer service level. The business planning section
helped to identify the weaknesses, which are impacting the long-term goals of the
café. In the strategic plan section, training was identified as an appropriate strategy
to address to the inefficiency in wait-time for the café. The implementation section
describes ways to implement the changes thus planned. The training was identified
as necessary to let the employees understand the importance of their adherence to
the work place policies.

2CHANGE MANAGEMENT
Table of Contents
Introduction:..................................................................................................................3
Values:..........................................................................................................................4
Vision:...........................................................................................................................4
Business Operations Strategy:.................................................................................4
Human Resource Strategy:.......................................................................................5
Risk Management Strategy:......................................................................................5
Financial/Accounting Strategy:.................................................................................5
B3..................................................................................................................................6
B3.1 Identify and justify one issue or challenge in business planning.....................6
B3.2 One solution to solve the issue or challenge....................................................7
B4..................................................................................................................................8
B4.1 Minutes of the meeting.....................................................................................8
B4.2 Summary........................................................................................................10
Conclusion..................................................................................................................11
References.................................................................................................................12

3CHANGE MANAGEMENT
Introduction:
The modern coffee industry is observed to be significantly competitive with the
entry of considerable number of new organizations into the market (Han et al., 2018).
As a result, the organizations are seen to concentrate on their business strategies for
the effective management of their business operations. With a precise focus on the
intensity of the competition in the market, the organizations are seen to concentrate
on the application of the strategies such as competitive pricing policy or the
improvement in the quality of the products (Jaffee, 2014). However, there are very
few organizations that have the potential or the intention of applying both the
strategies at the same time for gaining the competitive advantage in the market
competition.
The paper is focused in the elaboration of the strategic plan of one such
chosen organization in the form of ICL Café. The paper analyses the mission, vision
and objectives of the selected organization to develop the strategic plan with a
precise focus on the improvement of the business operations of the mentioned
organization. Apart from this, the paper deconstructs the strategic plan of the
mentioned organization through elaborating the business operations strategy, human
resource strategy, risk management strategy along with the financial accounting
strategy. In addition to this, the paper includes an analysis of the strategic plan with a
precise focus on the challenges that the organization is expected to face in
implementing the business planning and along with that provides significant solution
for the identified challenges as well. Apart from this, the paper includes a meeting
minutes as the evidence for the communication to the stakeholders of the
organization regarding the strategic, business and the implementation plan of the

4CHANGE MANAGEMENT
organization. Along with that, the paper also shares a summary of the research that
is conducted regarding the above mentioned plans.
B.1:
Values:
The selected organization is able to create value amongst the customers
through the effective management of their business operations where the
organization is observed to put strong emphasis in the processing of the products
that are comparatively cheaper in prices and improved in quality. The application of
the low pricing while maintaining high quality in the products of the organization has
notably helped the organization in increasing the preferences of the customers
towards them.
Vision:
The organization has the vision of delivering quality products at a significantly
competitive pricing and that is seen to be crucial for them in delivering the products
to the targeted segment of the customers which is primarily the students of the
school. In addition to this, the management of the selected organization wants to
create a better environment for the customers of the organization along with
improving the quality in the services of the employees of the organization.

Running head: BUSINESS PLANNING
Obje
ctive
s
Strate
gies
Goals Tacti
cs
Key
Perfor
manc
e
Indica
tors
Tim
etab
le
Reso
urces
Miles
tone
Provi
sion
Respo
nsibilit
y
To
impro
ve the
qualit
y in
the
servic
es of
the
emplo
yees
(Goet
sch &
Davis
,
2014)
.
To
meet
the
develo
pment
al and
training
needs
of the
employ
ees.
To
enable
the
employ
ees to
achiev
e
improv
ed
skills
and
compe
tencies
.
Educa
ting
the
emplo
yees
regard
ing
the
techni
ques
of
operat
ions
for
increa
sing
the
The
ability
of the
emplo
yees
to
serve
the
custo
mers
within
the 10
minute
s from
the
time of
their
6
Mont
hs
Requir
ed
infrast
ructur
e for
the
trainin
g of
the
emplo
yees.
2 star
impro
veme
nt in
the
quality
rating
s.
Appro
val
from
the
share
holder
s
Service
Manger
will be
respon
sible
for the
implem
entatio
n of the
plan

1BUSINESS PLANNING
mobilit
y
inside
the
café.
orders.
To
impro
ve the
qualit
y in
the
produ
cts
(Goet
sch &
Davis
,
2014)
.
To
source
the raw
materi
als
from
the
supplie
rs who
are
capabl
e of
providi
ng
quality
raw
materi
als.
To
provid
e the
custom
ers
with
the
best
quality
of the
produc
ts.
Creati
ng a
pool
of the
suppli
ers for
the
effecti
ve
mana
geme
nt of
the
supply
of the
raw
materi
als.
The
ability
to
formul
ate
busine
ss
contra
ct with
at
least 5
suppli
ers for
the
supply
of the
raw
materi
3
Mont
hs
Requir
ed
suppli
er
contra
cts
2 star
impro
veme
nt in
the
quality
rating
s.
Appro
val
from
the
share
holder
s
Supply
chain
manag
er will
be
respon
sible
for the
implem
entatio
n of the
plan

2BUSINESS PLANNING
als.
To
increa
se the
produ
ct
chain
of the
organ
izatio
n
(Auld,
2014)
.
To
include
new
produc
ts in
the
menu
chart
of the
organiz
ation
To
meet
the
varying
require
ments
of the
custom
ers
regardi
ng
differe
nt food
and
bevera
ge
produc
ts.
To
includ
e
herbal
tea,
differe
nt
sorts
of
cold
drinks
along
with
variety
of
differe
nt
coffee
s.
Capab
le of
introdu
cing
the
herbal
tea,
cold
drinks
and
differe
nt
sorts
of
coffee
throug
h
effecti
ve
promot
ional
campa
6
Mont
hs
Requir
ed
Infrast
ructur
e and
emplo
yees
or
machi
neries
.
Additi
on of
five
new
produ
cts
Appro
val
from
the
share
holder
s
Manufa
cturing
manag
er will
be
respon
sible
for the
implem
entatio
n of the
plan

3BUSINESS PLANNING
igns.
Redu
ction
in the
prices
of the
produ
cts
(Rath
&
Gelm
ers,
2017)
.
To
reduce
the
operati
onal
cost of
the
organiz
ation
and by
reducin
g the
bargai
ning
power
of the
supplie
rs.
To
introdu
ce
differe
nt food
and
bevera
ge
produc
ts at a
compe
titive
pricing
and
target
the
custom
ers in
a more
efficien
t
manne
To
reduc
e the
operat
ional
cost
throug
h
introd
ucing
the
techn
ology
based
machi
nes
for the
proce
ssing
of the
produ
cts
Capab
ility of
sourci
ng the
raw
materi
als at
compa
rativel
y
lesser
prices
than
earlier
and
along
with
using
the
techno
logy
based
6
Mont
hs
Requir
ed
machi
nery
To
reduc
e the
produ
ct by
1%
Appro
val
from
the
share
holder
s
Financ
e
manag
er will
be
respon
sible
for the
implem
entatio
n of the
plan

4BUSINESS PLANNING
r. and
throug
h
sourci
ng the
raw
materi
als at
cheap
er
rates.
machi
nes for
the
effecti
ve
proces
sing of
the
food
produc
ts.
B2. Implementation Strategies:
Business Operations Strategy:
The strategy will be to effectively minimize the waiting time of the customers of
the organization. The café is in need to have three different teams that are the dining
management team, waiters and the kitchen employees. The establishment of the
effective communication amongst the employees of the three different teams will be
significantly important in the minimization of the waiting time of the employees. The
waiters are responsible for communicating the order details to the dining management
team and the dining management team are responsible for evaluation of the availability
of the inventory and the resources of the organization for the effective management of

5BUSINESS PLANNING
the processing of the order (Rath & Gelmers, 2017). On the other hand, the kitchen
employees are responsible for the efficient processing of the products in accordance to
the order details and are also responsible for sharing the time of competition to the
waiters to make sure that the customers wait for the least possible time.
Human Resource Strategy:
The human resource strategy includes the training of the new recruitments. As
the company is planning to deliver the best quality products to the customers of the
organization, the participation of the new recruitments in the developmental activities
becomes much needed for improving their skills (Cohen, 2017). The new recruitments
of the organization are in need to participate in a company funded training programme
of 15 days which will be managed by five quality analysts.
Risk Management Strategy:
The risk management strategy of the selected organization is based on the
service failure (Joireman et al., 2015). The company is liable to refund the amount spent
by the customers in case where the products of the organization proves to be harmful
for the customers of the organization. In addition to this, the organization will be liable
for managing the costing of the recovery of their customers in cases of service or
product failure.
Financial/Accounting Strategy:
With a precise focus on the product chain increment, the senior level
management of the organization along with the finance team of the company are in

6BUSINESS PLANNING
need to conduct cost benefit analysis for each of the products to evaluate the
profitability and the financial feasibility that the introduction of the new products are
associated with (Nas, 2016).
B3.
B3.1 Identify and justify one issue or challenge in business planning
A business planning can face a range of issues or challenges depending on the
extent to which it is undergoing a change. Considering the case of ICL Café the biggest
challenge that the business planning can face is the communication between its staffs.
Ineffective communication as opined by Vernuccio & Ceccotti (2015) is a barrier to
strategy implementation. This is also being identified in the SWOT analysis section. The
Café was found to have struggled with long waiting time in the past. Huang (2017)
identifies long waiting time as a consequence of ineffective communication between
staffs. For an efficient delivery, it is important that customers are not made to wait a long
for receiving and delivering the orders. Lynn & Brewster (2018) opine that wait time in
Cafes, Restaurants and the likes of is an important performance indicator. The
businesses get involved in strategy making and also doing the spending to attain
competency in regards to efficient delivery and wait time. As stated by Sharee &
Muhammad (2018), there is fierce competition accruing among the cafes and
restaurants. They are competing in various aspects affecting the productivity of the
companies and their service level. Wait-time is one of those aspects where cafes and
restaurants constantly compete with their extensive set of strategy making and