Strategic Business Development Plan for Fat Duck Restaurant Analysis

This report outlines a business development plan for the Fat Duck Restaurant, aimed at enhancing its performance and achieving its objectives. It incorporates various management tools and strategies, including the development of SMART aims, analysis of the 4Ps of marketing (Product, Price, Place, Promotion), application of the 7Cs of communication, and implementation of Kotter's 8-step change model. The report also involves benchmarking against other restaurants and creating a balanced scorecard to assess performance across financial, customer, internal business processes, and learning and growth perspectives. The ultimate goal is to provide a comprehensive roadmap for the restaurant to overcome challenges, improve its market position, and achieve sustainable growth by leveraging strategic initiatives and effective communication.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Executive summary......................................................................................................................3
SMART Aim................................................................................................................................3
4P's of marketing.........................................................................................................................3
Communication 7C's ...................................................................................................................4
Kotter's 8 steps of change model.................................................................................................5
Benchmarking..............................................................................................................................6
Balance score card.......................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
In these report business development plan for organization made with purpose of
providing plan for Fat Duck restaurant. In order to determine problems by facing in effective
manner and able to achieve aims and objectives of restaurant (Kusuma, Syah and Indradewa,
2021). Also, implemented practices of management to review tools of their management. It will
implement different plans that is driven from various factors. By implementing Kotter's change
model to properly determine their eight steps for organization in regard to their improves
performance.
MAIN BODY
Executive summary
These discussed various perspectives that arise in organization for implementing into
organization for achieving goals. For business development plan of restaurant by different
strategies implemented in these, and evaluated such as making SMART aims of its, 7c's
communication and many other procedure defined in these.
SMART Aim
To improve number of customer visits of restaurant website and physical store up to increase
their sustainability within year.
 To increase the market share of Fat Duck restaurant up to 10% by providing range of new
dishes to their customer.
 To enhance the sales up to 20% by introducing new product or innovate existing
products.
 To rise consumer satisfaction for expanding business to achieve goals of company.
4P's of marketing
There are different element of the marketing plan which is used by company to improve the
marketing policy to generate higher profit from the market place. This element are generally
known as marketing mix (Karim and et.al, 2021). In these includes product, price, place and
promotion. To make the marketing strategy more effective these elements are need to be
considered by the organization. By making some changes in these P’s organization can improve
the performance of organization in the market place.
Product- The restaurant may provide varieties of prices and includes in menus their ingredients
used in product. From which customer can chosse their dishes and other as per their

convenience, these helps in enchancing productivity of business. By making new and creative
dishes and other products for their making new innovative dishes that attracts customers.
Price- Pricing is a process that is used by the business organization to target different level of
people from the market place. By implementing better and effective pricing can allow the
restaurant to target people from higher class, and middle class.
Place- This restaurant is situated in UK, for expanding their business growth can do by
implemeting new strategy that develop their or open their branch of restaurant in several areas.
By which customers can easily reach to their nearby restaurant and saves their money. It helps in
making customer feel satisfaction and not find any problems related to place.
Promotion- In regard to restaurant, uses new technologies of marketing like digital marketing
and social media marketing such that Facebook, twitter and You tube to make direct
communication and connection to the consumers (Mei, 2021). Through promoting products at
different mediums of channels helps in expansion of business through considering different
techniques that attracts customers towards their restaurant.
Communication 7C's
For doing effective communication in organization different C's are used for making
communication between consumer and organization.
Completeness- In order of making effective communication, it takes place in complete form that
the message should proper and easily understand (Paige and et.al, 2021). So, communication
should be in complete form.
Conciseness- It includes that communication must be short and simple through which it easily
finds and in concise manner without adding too much on it.
Consideration- To make communication most appropriate that consider consumer emotions,
needs and make their issues to be considered for making communication by interaction in better
manner.
Clarity- This defines that communication should be clear and understood able, that make
consumer to easily understand that what's the product is all about through clarity.
Concreteness- In regard to organization, it is sustained with particular facts and numerical and
build reputation among consumer.
Courtesy- It signifies that taking into application both perception on as well pleasure of receiver
message for conducting proper courtesy.

Correctness- In accordance to make effective way of communication, the message that convey
is in correct form, no grammatical error should be seen in this. To made communication in
corrective way, proper way of communication takes place.
Kotter's 8 steps of change model
It highlights eight levels that business must follow to overcome issues and problems by
determining into succeeding organization goals.
Establish sense of seriousness- The procedure must start with creating sense of urgency
between both leaders and workers (Toor and et.al, 2021). For achieving targets of restaurant,
must be involved change for requirement because change is must have needed for making
development of organization.
Putting together and manage affiliation- This level is brings combine competitive group with
right knowledge, education etc. In order to provide leadership to modification of efforts and
leverage shareholders. For guiding proper coalition among restaurant for making together to
perform work.
Creating vision and planning- The main aim of this is to develop sense of vision in order to
channelize creative and make productive strategies for getting achievement for organization.
Communicating uncertain vision for change- This helps in making effective communication
that provides clear vision for making restaurant to motivate them in order to make initiative
according to time changes.
Remove obstacles to action- It helps in finding out barrier that develop in organization, to
overcomes in an effective manner this step is considered. To remove such barriers to make their
sustainability growth in workplace to achieve goals of organization.
Achieve short term achievements- By going as long way to achieve success may demotivate
employees, in order to satisfy them (Schmutz, 2021). Organization must achieve their goals in
short period of time for accomplishing in desired manner.
Constitution on change- In accordance to see that group of team is working in effective way to
get success by working as productively, This step is used for determining that team is
implementing change for success of business.
Make review stick- This step ensures that everyone is doing their according to changes take
place, and they are going in right path or not. To assure that each one is aligned with new path to
make attaining aims and objectives of organization.

Benchmarking
It is considered as exercise for making comparison of two different organization that helps in
evaluating benchmark of their. Fat Duck restaurant is fine dining restaurant that has good
performance as it provides varieties of services to their customers (Long and et.al, 2021).
Whereas, Hakkasan restaurant performance is quite different as it is a Chinese restaurant that
provides distinctive service such as fine dining, Chinese motif's etc. But as compared to fat duck
restaurant there performance is not that much good as this restaurant is as it provides different
types of facilities to their consumer to satisfy their needs and requirements.
Balance score card
Financial perspective
In these occur high rate of acquisition edge,
improves cash flow, deducting general
expenses.
Learning and growth
For getting success to organization, provide
training to employees and make strategic
information to develop their growth in
business.
Customers
Rise satisfaction of consumer to attract more
customers towards organization (Muhammad,
Kusrini and Nasrini, 2021). Also, satisfied
needs of customers that is main motive of
organization.
Internal Business processes
Improve production efficiency and reduces
problems is required for internal firm
procedure.
By getting more success in determined benefits
for organization that helps in growth of
business.
CONCLUSION
The report has been concluded business development plan that has been made with
purpose of achieving aims and targets of organization. In these various plan and strategies has
been defined for facing challenges in positive manner and removing obstacles of organization in
short period of time. It has been determined several things such as applying Kotter's eight steps
of change model. Their objectives, benchmarking and makes balance score card for achievement
of business and for effective communication 7C's is implemented for attaining growth of
organization.

REFERENCES
Books and Journals
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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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