MKTG5007 SWOT Analysis: Heart To Home Meal Kits - Assignment

This report presents a SWOT analysis of Heart To Home Meal Kits, evaluating the company's strengths, weaknesses, opportunities, and threats. Strengths include delicious and healthy food options, excellent waterproof packaging, and nutritious ingredients. Weaknesses encompass high costs, insufficient tracking systems, lack of staff training, and outdated equipment. Opportunities involve expanding into new branches, updating the menu based on consumer preferences, and partnering with delivery agents. Threats consist of heavy losses due to COVID-19, financial constraints, increasing competition from new restaurants, rising inflation rates, and competitors' effective marketing campaigns. The analysis references external sources to support its findings, providing a comprehensive overview of Heart To Home Meal Kits' current market position and potential strategies.

 The main strengths of the Heart to
home meal kits is delicious food and
everyone like the food when it is
delicious.
 All the ingredients used by the chosen
organisation are nutritious as well as
healthy and tasty that customers are all
age group who are expecting to have
nutritious food so that they maintain
their health.
 To offer goods food at reasonable
price are hep to create good brand
image of the company at the initial
stages this strategy would be work as
strength.
 At the time of weekend firm offer
product at discount it contributes in
attracting more and more people and
avoid having junk food outside.
 The services are excellent because firm
use good waterproof packaging in order
to maintain safety.
STRENGTHS
 There are consistently all the
ingredients are running out and to
visit again for the same ingredient it is
hard to get.
 Also, the storage facility for the raw
material are less so it charges
transportation expenses.
 All the equipment used by the chef are
outdated so it consumes more time
while chopping and new equipment are
not going to comfortable for chef so
that’s it can affect the services.
 There are insufficient tracking
systems so that customers will not get
any tracking detail of how much time
the delivery man will take.
 Further, the lack of training for kitchen
and wait staff so there is no possibility
of work like professionals.
 The organisation has the capability of
improving the menu profitability in
order to focusing on most profitable
item.
 Also, to update the menu according to
the preference of the consumer are help
to attracts the more customer.
 The response given by customer are
very well and so that firm has the
opportunity of expanding the business
into branches.
 It can be increasing the order sizes and
recurring the sales with offer catering
services to group order to corporate
customers.
 Have the opportunity of partnership
with delivery agents that helps to get
tracking detail to customer.
 The new restaurant opens in neighbour
that’s has increasing the competition.
 One of the supplier from 2 years have
lost the connection due to pandemic
which impact the organisation in order
to get good raw material.
 Due to covid-19 there are heavy loss
bear by the company because all the
colleges and school were closed
students are not willing to take food
from doorstep.
 Some of the financial constraints are
faced by the company because there are
very resources which can afford all the
items.
 The inflation rates are increasing and
people are more believe on mal
practices that’s can affect the quality of
the product as well as if change the
quality of food.
 Further, competitors have good markets
campaign which attract more and more
customer at their side and people are
avoiding our services.
WEAKNESSES OPPORTUNITIES THREATS
Heart To Home Meal Kits
SWOT ANALYSIS
REFERENCES
Salmani, Y., Mohammadi-Nasrabadi, F. and Esfarjani, F., 2021. A mixed-method study of edible oil waste from farm to table in Iran: SWOT analysis. Journal of Material Cycles and Waste Management, pp.1-11.
Mohammadi‐Nasrabadi, F., Zargaraan, A., Salmani, Y., Abedi, A., Shoaie, E. and Esfarjani, F., 2021. Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic:
Strengths, weaknesses, opportunities, and threats analysis. Food Science & Nutrition. 9(11). pp.6120-6130.
Wang, H., 2021. Systematical business analysis for Haidilao based on the customer's preference and SWOT model. BCP Business & Management. 14. pp.171-176.