Analysis of SME Management: A Report on Izgara Restaurant Operations

This report provides a comprehensive analysis of managing small and medium enterprises (SMEs), using the Izgara Turkish Cuisine restaurant as a case study. It explores the nature of entrepreneurship, the business start-up process, competitive advantages, and the challenges of managing and running SMEs. The report also examines growth and development strategies, including product development, PESTLE analysis, and the Ansoff matrix, while also considering government support schemes available to SMEs. Furthermore, the report concludes with recommendations for designing growth policies and handling organizational changes. The study emphasizes the importance of market research, adapting to competitive environments, and utilizing government resources for sustainable growth. This report is a valuable resource for understanding the complexities of SME management and entrepreneurship.

Managing small and
medium enterprises

Table of content
INTRODUCTION...........................................................................................................................3
Findings............................................................................................................................................3
CONCLUSION................................................................................................................................6
RECOMMENDATIONS.................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Business sector is wider and broader which comprises of different types of organisations
suggest small, large and medium. Each and every country has SME's and accordingly they
execute their activities and operations. Main purpose of this report is to critically understand me
importance of managing small and medium enterprises. This is becoming crucial for or every
country to enlarge their sector of SME'S so that it is easier to develop the economy of nation.
Izgara, Turkish Cuisine restaurant located in United Kingdom this restaurant is well known for
its vegan friendly foods and vegetarian dishes. This report consists of nature of entity of business
start-up process competitive advantages and challenges of managing as well as running small
businesses and growth and development strategy (Wiesner, Chadee and Best, 2018).
Findings
There are various aspects are covered in findings that facilitates to understand the whole
topic in appropriate manner.
Nature of entrepreneur:
Entrepreneur is one who developed and initiates a new business and likes to take risk. It
is critically important for an entrepreneur to deliver and produce something new to the market as
well as customer so that benefits are achieved accordingly. Owner of this restaurant motivated
and dedicated towards accomplishing of goals by producing new quality of products as well as
services to customers. Main aim of this is restaurant is true thing different and delivers better
services in most efficient manner. He uses resources in most of effective manner so that
objectives are achieved within time period (Psychogios and Prouska, 2019).
Business start-up process:
Establishing and managing the small business require wide range of information as well
as skills in order to achieve delivery information for the new business start-up. Process of
business start-up is critical and is also a time consuming process because many types of activities
and operations are needed to be carried out such as market research existing market trends
opportunities and threats to business etc. Most of the major contribution is done by the business
start-ups. After analysing and gathering all the information it is necessary to focus on
development and improvement in business plan which is defined as a path or a road map that
guides entrepreneur as well as enterprises to execute their all functions and operations properly.

One of the most important task and process in a start-up is to determine the financial institutions,
Ventures all people who can finance the business so that organisation run smoothly.
Furthermore, it is also essential to develop and implement correct type of business structures it
will be horizontal, vertical etc. It is necessary so that on the basis of the structure workflow is
processed.
In this competitive market it is necessary for entrepreneur to use the most innovative
theme for the restaurant so that guest and customers are attracted towards it. By properly
carrying out the business process chosen restaurant is capable of achieve their vision and mission
on timeline (Bylok, 2016).
Business concept and competitive advantages
The concept of this new business was to focus on field all the needs and demands of
customers in terms of food dishes drinks and beverages. The chosen restaurants provide why
number of services and wishes to the customers. Comparative benefits which refers to meaning
of more profit as compared to the rival company. Innovation and invention both are important to
business start-up as a cause they help in accomplishing of goals within time interval. It is
critically important for restaurant to make ensure that each and every resource is being used in
most efficient way so that sales and profits are generated High scale. Competition level in
hospitality and service sector is higher which is required to be properly focused so that business
is able to survive in market for longer period of time. Furthermore this is also exam in that to
achieve complete advantage selected restaurant have improved their skilled staff and also
promoting their restaurants on social media.HR of the restaurant uses different types of
techniques and strategies with the purpose of achieving higher advantages in business. It delivers
wide variety of foods and dishes, depending upon the taste and preferences of targeted audience.
In reference of selected restaurant, the mostly promote and advertise their restaurant on social
media platforms like Face book, Instagram, Twitter etc. Main reason is because most of people
have their strong presence in social media and it is a location from where they share all the
information as well as data. So, digital marketing and social media is to be considered as most
approachable form of methods to engage with targeted audience (Godinho Filho, Ganga and
Gunasekaran, 2016). The service sector and hospitality industry is being viewed as an important
sector because they generate more employment opportunities within nation. So, description has
been made about findings of the report, nature of entrepreneur, business start-up process, and

competitive advantage in business, challenges of managing and running small enterprises and
Government support schemes.
Challenges of managing and running the SME and current growth and development strategy
Market is a competitive place in which same business of different organisation and
products are distributed to customers. In contrast of small and medium enterprises organisation,
where is types of challenges and issues are being faced by the individual who run these types of
businesses. Challenges like changes in customer behaviour as well as attitude, flexible market
situation, changing government rules and regulations etc. Some are perennial and others are
particularly relevant to UK-based businesses because of the recent political turbulence. This has
created specific challenges that have severely disrupted some businesses and will continue to do
so for some time. Many other challenges are also faced by the entrepreneur and his restaurant
like lack of financial sources, recruiting the skilled and experienced subordinates etc. The current
growth and development strategy which is selected by selected restaurant is product development
because of on-going pandemic situation no one wants to take uncertain risk within business.
There are many other challenges encountered by small businesses like culture issues language
issues in strategy execution of strategy and managing of others system processes (Brunoe,
Andersen and Nielsen, 2017).
There are various strategies are implemented by the Izgara restaurant limited to ensure its
growth and development within market place that provides it sustainable competitive advantages.
The respective organisation executed Porters’ generic model to remain competitive within
market, it includes differentiation, cost leadership and focus strategies that provide competitive
advantage then other competitors. To analyse external factor PESTLE analysis is conduct that
provide all information about all external factors apart from these Ansoff matrix strategy also
used by the respective organisation that consist various other strategies such as market develop
government, market penetration and product development as well (Maksimov, Wang and Luo,
2017).
Government support schemes that may be available to the business
Small and medium sized business provides employment to number of employees as well as
help in the development of an economy. So, government formulated various schemes to support small
scale industries such as provide them financial assistance, research opportunities and create different
legislation to offer training for employees in order to endure development of industry. Role of in

business sector of a country is also important to be considered because they are the one who provide
authorisation and permission to execute the activities in legal procedure. To manage government rules
and regulations select a restaurant follow all the legal procedure in London and accordingly they apply
for loan another registration process. Government has drawn different types of legislations and laws
on the basis of which it is compulsory for prospective business sector to manage their activities.
Government also launches different types of seminars, webinars and development programs which
help small and medium businesses to grow and develop or relocate their activities with proper
consideration. Due to increase of competition level in market government laws have become stricter
which makes it essential for restaurant to distribute and carry out the services effectively. Therefore it
is important for new business start-up to gain all the relevant information so that there is proper usage
of all assets and resources. It is critically important for HR department of restaurant to make ensure
that everything is done in systematic way so that issues do not occur in future interval (Samsir, 2018).
CONCLUSION
After a brief analysis of above report it has been stated that it is essential to manage small
business enterprises so that higher growth and development is being achieved by restaurant.
Service sector across the globe is changing rapidly which is also directly affecting upon
resources in government and community as well as society. As competition level has been
increased, it is essential for new small and medium enterprises obtain appropriate market
research so that benefits are accomplished accordingly. All this type of quality provide facility to
establish innovative organisation by following the overall process of start-up which determine
various types of activities like preparing appropriate business plan, choose location in which
restaurant located and taking finance from different sources and also register restaurant. There is
different kind of challenges confronted by business organisation to handle business in an
appropriate manner. Therefore, there is different type of strategy and planning related to
overcome from the challenges so that it helps in increasing success of company. And, the
government focuses on different intervention in order to provide support to small organisation
connected to offer financial and technical assistance that help in running organisation at
competitive atmosphere. In addition to this, the policy in respect of loan, interest rate or
increment and training is also is offered by government to make company competitive and
ensure sustainable growth.

RECOMMENDATIONS
Designing growth policy for Small and medium enterprises:
On the basis of given assignment, it can be recommended for the growth and
improvement of hotel or restaurant is need for improvement of economy. There are different
kinds of policies of growth and improvement that must be formulated in order to provide facility
to restaurant to sustain within competitive environment and increase contribution in economic
development. The process of strategy which is need to improve small scale company which is
determined as a diversification, acquisition, joint venture & many more. In addition to this, the
expansion is determined as a most appropriate strategy which makes sure that internal growth by
using enlargement of organisation in similar line involved different aspects like expansion
through market penetration provide delicious food and also alter them for meeting goal and
objective of organisation in timely manner. In context of chosen restaurant, the focus is on
adopting diversification strategy for expanding their business and the focus is on providing
innovative dishes in new market in order to attract large number of user to towards their services
during the period of time. Joint venture is other way that is helpful for company in order to
organise contract agreement through another organisation which provide technological aspects as
well as merger and acquisition help in increasing growth and improvement & increase
contribution of more than two enterprise within an organisation. Therefore, the main focus of
restaurant is to retain customer for a longer period of time by provide them unique dishes during
the period of time.
Understanding regarding how to handle issues of changes in context of company
In current environment of organisation, there is different internal and external element that
imposes direct effect on the performance of SME. There is regular change which is offered in the
factor as per requirement & execution of different kind of changes within organisation is not
determined as an easy work. Therefore, the chosen restaurant focuses on adopting different
strategy for achieving competitive edge over rivalries in the market. The focus is on making a
profit planning related to providing unique dishes to its customer that help in increasing
performance level of organisation in future period of time (Shrafat, 2018).

REFERENCES
Books and journals
Wiesner, R., Chadee, D. and Best, P., 2018. Managing change toward environmental
sustainability: A conceptual model in small and medium enterprises. Organization &
Environment, 31(2), pp.152-177.
Psychogios, A. and Prouska, R., 2019. Managing people in small and medium enterprises in
turbulent contexts. Routledge.
Bylok, F., 2016. Factors determining development of social capital in small and medium-sized
enterprises. Acta Oeconomica Universitatis Selye, 5(2), pp.42-55.
Godinho Filho, M., Ganga, G.M.D. and Gunasekaran, A., 2016. Lean manufacturing in Brazilian
small and medium enterprises: implementation and effect on performance. International Journal
of Production Research, 54(24), pp.7523-7545.
Brunoe, T.D., Andersen, A.L. and Nielsen, K., 2017. Reconfigurable manufacturing systems in
small and medium enterprises. In Managing Complexity (pp. 205-213). Springer, Cham.
Maksimov, V., Wang, S.L. and Luo, Y., 2017. Reducing poverty in the least developed
countries: The role of small and medium enterprises. Journal of World Business, 52(2), pp.244-
257.
Samsir, S., 2018. The effect of leadership orientation on innovation and its relationship with
competitive advantages of small and medium enterprises in Indonesia. International Journal of
Law and Management.
Shrafat, F.D., 2018. Examining the factors influencing knowledge management system (KMS)
adoption in small and medium enterprises SMEs. Business Process Management Journal.