Managing Strategy, Operations, and Partnerships at Leon's Restaurant

This report offers a comprehensive analysis of Leon's Restaurant, a UK-based fast-food chain, focusing on its strategic and operational management. It begins with an introduction highlighting the restaurant's commitment to health-conscious options and sustainable practices. The main body delves into the critical evolution of the industrial environment, utilizing PESTLE analysis to examine political, economic, social, and technological factors. Emerging mega-trends, such as sustainability, global flavor expansion, and online ordering, are also evaluated. Porter's Five Forces are applied to assess the competitive landscape, followed by a summary of the industrial environment and recommendations for success. The report then explores the restaurant's resources, including human resources, food service, building, and concepts, and conducts a SWOT analysis. A VRIN analysis assesses the value, rarity, imitability, and non-substitutability of its resources. The evaluation of Leon's operations covers services, food preparation, and clean-up procedures, along with the restaurant's vision and operational support. The report emphasizes the importance of sustainable practices and the restaurant's commitment to customer satisfaction and employee well-being.

MANAGING STRATEGY, OPERATIONS
AND PARTNERSHIPS

Table of Contents
INTRODUCTION...........................................................................................................................1
MAINBODY....................................................................................................................................1
Critical evolution of the industrial environment..........................................................................1
Evaluation of the operation of Leon’s Restaurant.......................................................................5
Operation's of Leon's restaurant...................................................................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Leon's Restaurant is the fast food restaurant and it is chain based in UK and was established in
2004 and its headquarter are located in London and United Kingdom. Restaurant are designed to
that are meet desire of health-conscious and also establish reputation for the sustainable
practices. This report highlights the critical evaluation of industry environment which include the
pestle, emerging mega-trends, the summary of industry’s and porter's five forces and the
evaluation of strategy of the Leon's Restaurant and also reveals the Critical evaluation operations
of the Restaurant. In this regard the present report has been prepared that involves the discussion
over managing strategy, partnerships and operation
MAINBODY
Critical evolution of the industrial environment
Pest of Leon’s Restaurants
Political Factors-Changes in the political factors or trends affect the fast food industry.
As the Leon’s Restaurant adding the healthier option in their menu but current policies make the
people more conscious when buying food, through changes in health policies it affects the
purchase of fast food(Perera, 2017).
Economic factors- Fiscal policies of the government affect the business industries, as it
impose a taxes on customer item, because of this the restaurant enhance the rate of food item.
Such changes in inflation rate affect the business of Leon’s Restaurants.
Social factors- Due to changes in the social factors such as now people became educated
and are aware of health conscious and mostly go for quality food and the increase in population
and the restaurant. It affect the industrial environment.
Technological factors- As increment in the use of IT technology By the various
restaurant in the business market. By developing the website and mention the food detail in that
and using many other technology to grab attention of customer towards the restaurant. So to
sustain in the market the restaurant has to keep update with client. Such changes in the
technological factors that affect the business environment of Leon’s Restaurants(Fozer and et.al.,
2017).
Emerging mega trends:-
Sustainability-It is one of the trend that are running in the business where the Resturant
responding by making an sustainability more than buzzword. By implementing more eco-
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friendly process to save the cost and using the renewable energy to reduce the waste by recycling
water & source from local farms' restaurant realizing value for more sustainable. By using the
sustainability in the Leon’s Restaurants by localize the supply chain, recycle the food scrape etc.
that can used to make the Leon’s Restaurants more sustainability.
Expansion of global flavors- To increment the global flavours such by ringing the
varietis of new favourite dishes like harissa hailing from Africa, guests preferences can
spreading into the global region. By expanding the global flavour in the Leon’s Restaurants it
can increase the sales of the restaurant as the guest looking for more varieties of flavours.
Rise of online Ordering- As rising technology in the market such as online ordering. By
using the various online facilities it can help the Leon’s Restaurants to increase the sales of the
food item in the market and it helps to make more profitability for the restaurant. By providing
the various facilities such as online delivery, online payment, third party delivery app etc.
Porter’s 5 forces
Threat of the new Entrants- As the entry of the new restaurant in the economic or in
the market which crate a issue for the Leon’s Restaurants. As the new entrance considered fixed
operating cost that can make cost advantage and also attain cost advantage by making bulk
purchase & getting the discount price. Through this it can be stated that this forces is high.
Bargaining powers buyers-It is one of the another important factors. As the buyer hold
the power that influence the pricing decision for the company, The Leon’s Restaurants also
affected by the consumer choice and switching behaviour. And some and how it affects the
restaurant such as quality of item etc. Hence, this force is high(Gürses and et.al., 2019).
Bargaining power supplier- The suppliers which provide the raw material to the
restaurant, as the number of suppliers in the industries. As the higher number of the (supplier) of
a similar raw material, supplier have the lower power as compare region where supplier are low.
Hence, the supplier bargaining is moderate.
Threat of substitute- As the restaurant has the various choices, it makes easier for
consumer for make a more choice that make the customer to switch customer to move on another
restaurant. And the low switching cost is other factor that makes easier for customer to shift
loyalty from one to another. It create an issue for the Leon’s Restaurants. Hence, the substitute
force is high(Bojechko and Ford, 2015).
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Competitive Rivalry- As more number of the competitors, than the more intense for the
competitive in restaurant industry. Such player in industry strive so that to keep large share in
market than rival, while maintain the flow of supporting and profit of business to grow.
Therefore, restaurant have high rivalry.
Summarize industrial environment
In order to succeed in the industry Leon’s Restaurants has to increase the loyalty of the
customer by providing the cost advantage and offer discount to the customer so that the customer
can retain at the fix restaurant by making the customer loyal about the restaurant and also by
providing the quality product to the buyer which can be uniq from the other restaurant and
various flavour of the product of the restaurant can attract the customer towards the Leon’s
Restaurants and it can raise the profitability and sale.
Resources of the organization
There are various resources that are use by the restaurant in order to get success in business that
are-
Human Resources- It is essential part of the Leon’s Restaurant if it wants to achieve
success in the business, then need to hire an staff of the people that able to perform the several
jobs. And if the restaurant want to plan for taking an important role in the management or in the
food preparation and also need to cook food human resources are very essential for the
restaurant(Chukwuemeka and Onuoha, 2018)
Food service- It is an integral part of the restaurant. Food services that provide the
delivery food that directly to the restaurant So the restaurant that provide the better food services
its customer and easily achieve the success in the business market.
Building- it is also the resource of the restaurant. To build a restaurant than need to
obtain an special set of licences and permits for the construction of the restaurant and also make
sure that building design that create easily accessible that yet intriguing. And for hiring the
particular staff new construction ideas.
Concepts- It ensures that good concept can bring the restaurant at the apex position with
the help of using the good ideas and also by using the various concepts such as quick services,
casual dinning, family services etc. that value to speed up the service of the restaurant(Alonso-
Almeida, Bremser and Llach, 2015).
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SWOT of Restaurant
Strength- The strength of the Leon’s Restaurant is based on the service and productivity
of the restaurant by serving the fast and tasty food, by offering an quality services to the
customer and the decoration that make the customer fun to eat and that make an memorable one
and also the pricing structure such as low price that make the strength of the restaurant.
Weakness- If the staff of the restaurant not provide the better service to the customer in
the restaurant than it shows the weakness of the restaurant as the customer are fully depended on
them, and when they not get expectation services. It shows the weakness of the restaurant as it
not provide the employee training. It shows the weakness of the restaurant.
Opportunities- Expanding and providing the various kinds of food items and take
advantage of the trends that relate to the eating healthier that featuring more dishes on menu.
And finding source to generate more traffic during the slow time. It represents the opportunities
for the growth of the restaurant.
Threats- Competing restaurant that are located nearby the Leon’s Restaurant, especially
when sell the similar kinds of foods and also when the potential rising of certain foods. Than it
create a threat to a restaurant.
Resources and Capability of VRIN
Valuable- when the resources that bring the value to the restaurant such as human
resources is one of the essential valuable resource for the restaurant because it is needed to cook
the food and serve the food to the customer So it is very valuable resource in food Leon’s
Restaurant.
Rare- resources that deliver the different strategy to provide a competitive advantage of
the firm. Where it represents the uniqueness such as quality food items provide by the restaurant
that quality good item is not their with other competitive restaurant. And also quality services
provided by the restaurant.
Inimitable- Resources that can sources for sustain competitive of an advantage if
competing the company that cannot obtain. Such resources that are valuable and rare but can
easily copied by the competing organization such as quality of food and different test of food.
Non-substitutable- It is the resources that cannot be replaced by the other equivalent of
valuable resources. Such resources are building and the unique services that cannot be
substitutable.
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Sustainable resources & capabilities
To get the success in the business the Leon’s Restaurant using the Clean green policies that can
be use by the restaurant to keep sustain resources in the business market by recycling the waste
product to the other purpose such as recycle of water for other purpose of the needs that can save
the water and also uses the waste reduction policies that help the restaurant to minimize the
waste of the raw material.
Evaluation of the operation of Leon’s Restaurant
Operation's of Leon's restaurant
The process of various activities which applies by restaurant to run out restaurant in
business market. Activities are customer's services, accounting, reporting, purchasing,
preparation of foods etc. operations are-
Services: Leon's restaurant focuses on services where provides accommodation facilities like
parking facilities, online payment facilities, family sitting facilities, rooftop type facilities which
attracts customers. Employees also plays vital role to behave with them politely and arrives
customers order in minimum time so that customers doesn't have to wait more. Restaurant also
provides online food delivery services to customers.
Preparation of foods: Leon's restaurant focuses on food preparation where chefs of the
restaurant usage sustainable practices in kitchen operation's, so that customer's attracts from
practices. Restaurant always to do changes in food variety so that customers gets various
varieties to orders (Selahudin and et.al., 2018). Chef also focuses on food quality where usage
organic ingredient to manufacture food along with various taste. Thus, restaurant keeps attention
on operations.
Clean-up: Restaurant makes protocols of cleaning so that cleanliness maintains restaurant
kitchen. To maintain cleanliness restaurant uses some principle in their practices like HACCP
(hazard analysis and critical control point) which gives safety in food by preventing
contamination of foods from germs and microorganism.
Vision
The vision of restaurant is to prepare sustainable food and gives values to customer's by
meeting customers objectives. Satisfaction of employees leads profitability in restaurant. Thus,
restaurant wants to get number one position in restaurant industry from sustainable practices.
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Operation support and delivery vision
Operation is the essential part of the internal restaurant where the Leon's restaurant
prepare the quality food for the customer and make use of the fresh raw material, so that to make
more fresh and healthy food that can attract the customer because the the people become more
conscious about the health (Kessey, 2019). So they are giving more attention to the quality food.
And also serving a food also play an important role to achieve the vision of the restaurant by
providing the good quality service to the customer by keeping clean, providing online
transaction, parking facilities, etc that help the restaurant to achieve the vision.
Operation sustainability
Sustainability operation help the Leon's restaurant to sustain in the business market by
providing the best healthy food, good services, cleanliness in the operation as well as in the
services, parking facilities etc. such clean and hygiene operation apply by the restaurant that help
Leon to keep sustain in the market.
CONCLUSION
In this report has been concluded various managing strategy which uses to run out
various operations. The main purpose of this report to meet restaurant objectives through various
operation's and strategies. In this report has been addressed about restaurant vision and purpose
of the restaurant and restaurant's structure which is most important part for running restaurant in
business market. This report has been covered PEST analysis methods to examine impacts of
restaurant. In this report has been explained about porter five model which supports to growth in
market. This method assists to market penetration in global market. This report also has been
explained about industry's environment which leads changes in the future. This report has been
identified resources of restaurant and capabilities of resources so that restaurant enhances growth
and leads sustainability in market by using sustainable resource. Above report has been covered
operation's of restaurant which usage to run out restaurant. In this report has been addressed
these operations supports to lead sustainability in restaurant industry and operation helps to
achieve restaurant vision.
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REFERENCES
Books and journals
Bojechko, C. and Ford, E.C., 2015. Quantifying the performance of in vivo portal dosimetry in
detecting four types of treatment parameter variations. Medical physics, 42(12).
pp.6912-6918.
Alonso-Almeida, M.D.M., Bremser, K. and Llach, J., 2015. Proactive and reactive strategies
deployed by restaurants in times of crisis: Effects on capabilities, organization and
competitive advantage. International Journal of Contemporary Hospitality
Management,27(7). pp.1641-1661.
Chukwuemeka, O.W. and Onuoha, B.C., 2018. Dynamic Capabilities and Competitive
Advantage of Fast Foods Restaurants. International Journal of Management Science
and Business Administration, 4(3). pp.7-14.
Fozer, D., and et.al., 2017. Life cycle, PESTLE and multi-criteria decision analysis of CCS
process alternatives. Journal of cleaner production, 147. pp.75-85.
Gürses, C., and et.al., 2019. The Types of Connections Between the Portal Sinus and Main
Portal Vein in Foetuses. International Journal of Morphology, 37(2).
Kessey, K.D., 2019. Mobile Money Market Operations in the Financial Sector: Issues of
Financial Inclusion, Savings Mobilization and Investment in Local Economy of Ghana.
Global Journal of Management And Business Research.
Perera, R., 2017. The PESTLE analysis. Nerdynaut.
Selahudin, N.F., and et.al., 2018. Do Female Director, Audit Quality and Audit Committee
Characteristics Influence the Earnings Management?. Global Business and Management
Research, 10(3). p.130.
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