Organizational Change Management Analysis: Le Chic Restaurant Report

This report provides a critical analysis of the organizational change management needs of Le Chic restaurant. It examines the challenges faced by the restaurant, including the need to adapt managerial activities to improve profitability. The report analyzes the new manager's strategies, including his plan to expand the restaurant into a chain, and the factors that may impact these strategies. The McKinsey 7-S Model is identified as a suitable framework for the planned changes. The report also includes an analysis of internal and external factors, such as political, economic, social, and technological factors. A SWOT analysis highlights the restaurant's strengths, weaknesses, opportunities, and threats. The report emphasizes the importance of maintaining strengths, addressing weaknesses, and capitalizing on opportunities to ensure the restaurant's long-term success in the competitive market. The report utilizes references to support its analysis and recommendations.

ORGANISATIONAL
CHANGE
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
Critical analysis...........................................................................................................................1

INTRODUCTION
From the given situation it is critically analysed that Le Chic a famous restaurant need to
change its managerial activities so to gain profit in the business market. As hired by the company
to evaluate the key change issues in the restaurant and the managerial staff, it is analysed that the
restaurant need to make sudden changes that will help them to regenerate their performance in
the business. Newly appointed manager of the restaurant John has a very nice business strategy
to turn the restaurant into a chain restaurant, but still there are issues that will have an impact on
the new strategies(Lozano, Ceulemans, and Seatter, 2015). Change is a type of concern for
planning, participation and evaluation that is implemented to enhance in the business market. It
is a planned process that defines the long-term goals of the company and the change that is
necessary to outline the gap of loss incurred.
Critical analysis
From the given situation it is critically analyzed that to set up new strategies to overcome
the loss incurred it is required to make sudden changes for the restaurant and that John has made
plans for. His techniques to make changes is appreciated by everyone but still there are some
driver that affects it. It is critically analyzed that McKinsey 7-s Model is the best suitable
technique that John need to take in control as his theory for change is similar to his model that
includes sharing of values to change, making strategies to implement the plan and redefining the
structure of the organization and styles of the changing plan(Doppelt, 2017). This also includes
the staff identification and adjusting them at the right place required in the organization and
enhancing their skills to get competitive advantage. It is also critically analyzed that there are
some internal and external factors that affect the implementation of new strategies these are as
follows:
 Political factor: It is analyzed that John new strategy includes of opening new restaurant
chain in different cities, this also includes of transfer of old employees to new restaurant
for help but there are critical legislation in different cities that might affect its working
such as political parties and street divisions etc(Doppelt, 2017).
 Economic factor: From the study it is analyzed that it requires knowing the economic
condition of the people of the cities before starting the restaurant as the choices and
preference of people will directly affect the sales and profit. The economic condition of
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the business is also affected as per the change in tax rates by the government which will
have an impact on restaurant opening and working as well.
 Social factor: It is the situation that affect the lifestyle of the people and to startup the
business it is required that analyzing the lifestyle of the people in those cities is a must.
Every city has different kind of people and there lifestyle is also different. People make
various kind of choices and opening restaurant in different locality required to know the
taste and preference of people.
 Technological factor: It is an important factor as it shapes the business functions for the
long run of the business. Technology includes innovations and adaptation of new
technologies in the service or the business will be less known by its customers(Gupta,
2013). It is seen that technological factor impacts the growth of the company and
adoption of these are necessary to compete with other restaurant in the city.
SWOT Analysis-
 Strength- The strength of restaurant is
that it is opening new restaurant in
different city and also sending its
skilled employees for help in the
locality which will be helpful for them.
They are entering the business market
by converting it into a chain restaurant
and have experience in the business and
it will not be a difficulty for them.
 Weakness- There weakness is that they
are facing problems of managing the
time shift as the customer have to wait
for more time. They also have to face
the new market and employee new
people for the restaurant and they also
do not know the taste and preference of
the people to open the restaurant.
 Opportunities- They have opportunities
to enter new market and attract
customer with their range of products.
They also have the opportunity by
developing their business in chain
restaurant and engage at different
locality.
 Threats- The threats they have from
other competitors is that they will be
emerging in the locality and till the
time different restaurants will also
make strategies to develop their
business.
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It is analyzed from the study that to survive in the business for long-run it is required to
maintain the business strengths in the market that are its fast service and as it is known for its
affordable range of dishes. It also needs to work on its weaknesses that was lack of coordination
between waiting and kitchen staff so they need to work on it provide fast services in new
opening cities(Yuan, 2013). They also need to Look out for the threats in the business and has all
the opportunities to survive in the new market and attract new customers with their affordable
range of products.
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References
Doppelt, B., 2017. Leading change toward sustainability: A change-management guide for
business, government and civil society. Routledge.
Gupta, A., 2013. Environmental and pest analysis: An approach to external business
environment. Merit Research Journal of Art, Social Science and Humanities. 1(2). pp.13-17.
Ho, J. K. K., 2014. Formulation of a systemic PEST analysis for strategic analysis. European
academic research. 2(5). pp.6478-6492.
Lozano, R., Ceulemans, K. and Seatter, C. S., 2015. Teaching organisational change
management for sustainability: designing and delivering a course at the University of Leeds
to better prepare future sustainability change agents. Journal of Cleaner Production. 106.
pp.205-215.
Yuan, H., 2013. A SWOT analysis of successful construction waste management. Journal of
Cleaner Production. 39. pp.1-8.
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