Small Business Enterprise: The Clove Club Performance Report

This report provides a comprehensive analysis of The Clove Club, a small-scale restaurant in London. It begins with an introduction to small business enterprises and a business profile of The Clove Club, detailing its establishment, operational approach, and funding. The report then compares the restaurant's performance against industry standards, utilizing metrics like profitability and customer perception. A SWOT analysis identifies the restaurant's strengths (e.g., talented chefs, fresh dishes) and weaknesses (e.g., limited menu, staff shortage), alongside opportunities (e.g., offering healthier options) and threats (e.g., market competition). The report examines past and current business information, including the founders and their expansion plans, and offers recommendations for overcoming weaknesses, improving performance through staff training and technology, and expanding operations. The conclusion summarizes the key findings, emphasizing the importance of addressing staffing issues to enhance productivity and profitability. The report is supported by references to relevant academic literature.

Small Business Enterprise

Table of content
 Introduction
 Main body ( LO1 and LO2 )
 Conclusion
 References

INTRODUCTION
 Small business enterprise is a small scale firm that
does not possess huge resource, employs less
number of people and have less sales volume as
compared to major corporations.
 Presentation will discuss about the performance of
the restaurant, changes for improving the business
performance in the future.

Business profile
 The Clove Club is a small scale restaurant set up in London, England.
 The restaurant was opened in the year 2013 by three friends who firstly opened
experimental supper dining in the East London prior to the Clove Club.
 The restaurant is known for its superbly fresh and modem British dishes created by using
seasonal raw materials from all over the state.
 This is for offering the natural flavours with a twisted touch by the chefs of the restaurant.
 The restaurant is a result of crowd funding method from where it obtained it initial capital.

Comparative measures of
performance
 There are number of small scale restaurants in the London that are
offering tasty and fresh food by which the performance of the Clove
Club could be measured.
 The performance could be measured on the basis of various
parameters such as profitability, market share, customers perception
towards the food and drinks etc.
 Comparative performance measurement is a framework that provides
a step to step guide for improving the shortcomings of a restaurant.
 The performance could be measured by 360 degree feedback, rating
scales, benchmarking, checklists, self evaluation etc.

To be conti…
 The clove Club after its incorporation has experienced a growth in terms of its operations,
the customers it is serving per day, additions in its menu as per the public demand.
 Another factor on the basis of which the performance could be managed is profitability.
The restaurant has a record of steady and stable profitability due to which it has expanded
so rapidly in the span of just five year.
 Customer value is an aspect that could be used for comparing the performance of
Clove Club.

SWOT Analysis
Strengths:
 Highly recognized restaurant
 Talented and experienced chefs
 Open kitchen set up promoting transparency
 Fresh and fusion dishes
 Sophisticated food at the most reasonable prices
Weaknesses:
 Less offering, short menu
 inadequate staff for handling increased demand
 Majority of dishes are based on seasonal fruits and
vegetables.
Opportunities:
 Offering more nutritious and fat free food.
 Additions in the menu for light food that could be
quickly served
 Adding kid meals in the set up for expanding the
target group.
 Online business setup & the latest technology in the
operations.
Threats:
 Stiff competition in the market.
 Unavailability of raw materials could disrupt the
whole menu.
 Rise in the prices of labour and materials could
hike the cost of production.

Past and current business information
 The Clove Club restaurant is food place run by three friends who are highly talented and
experienced chefs belonging to America and England.
 The restaurant was named after the experimental supper dining set up where the founders
of the restaurant came together for this business proposal.
 The restaurant is expanding very rapidly and the owners are soon launching their third
venture.
 The owners raised the money for staring up their entrepreneurial idea by the way of crowd
funding website.

Recommendations for overcoming
weaknesses
 The restaurant needs to hire more skilled and talented employees for filling the
requirements.
 More staff means better handling of the operations with much more efficiency and
effectiveness reducing the overload of work from few people. X
 It has to make its dishes more on the regular ingredient rather than heavily relying on the
seasonal raw materials.
 Also, with the same resources, restaurant could create light dishes that could be promptly
be served as customers does not like to wait for long on the tables.

Recommendations on the ways in which
performance could be improved
 The performances of the staff could be improved by
providing necessary trainings that could improve their
efficiency.
 Employment of the latest technology in the billing system,
integrated management system, ticketing system, online
business setup for reaching masses etc., could be used for
improving the productivity of The Clove Club.
 It has to continuously evolve and adapt itself according to
the market trends, customers preferences etc.

Recommendations on the area where restaurant could be
expanded
 Every type and size of an organization desires of expanding its
operations.
 The Clove Club has the opportunities of venturing into different
segments such as kid like kid meals.
 As the lifestyles of people are changing, the restaurant could
make more healthy, low calorie, nutritious and protein filled
dishes.
 This would attract the fitness conscious segment of the market
who avoids visiting restaurants because of the high calorie food.

Conclusion
 It can be summarised that small business enterprises are those which have lesser resources
which are physical, human and technological as compared to large companies.
 From the SWOT analysis it was discovered that lack of adequate staff is one of the
weaknesses of the organisation
 It is hampering its operational productivity which is eventually leading loss of market
share and profitability.

References
 Braojos-Gomez, J., Benitez-Amado, J. and Llorens-Montes, F. J., 2015. How do small
firms learn to develop a social media competence?. International Journal of Information
Management. 35(4). pp.443-458.
 Jeske, D. and Axtell, C. M., 2016. Going global in small steps: E-internships in
SMEs. Organizational Dynamics. 45(1). pp.55-63.
 Rekarti, E. and Doktoralina, C. M., 2017. Improving business performance: A proposed
model for SMEs. European Research Studies Journal. 20(3). pp.613-623.
 Frese, M., Hass, L. and Friedrich, C., 2016. Personal initiative training for small business
owners. Journal of Business Venturing Insights. 5. pp.27-36.