Small Business Enterprise Report: The Kitchen, UK Business Analysis

This report provides a comprehensive analysis of "The Kitchen," a small business enterprise (SBE) located in the UK. It begins with an introduction to SBEs and their importance to the UK economy, followed by a detailed business profile of The Kitchen, including its strengths (food quality, relaxed atmosphere) and weaknesses (price fluctuations, skilled labor availability). The report then assesses The Kitchen's performance using comparative measures such as profit, sales, and brand awareness against a competitor, Wedgewood. Recommendations are provided to overcome weaknesses, strengthen existing performance through digital marketing and improved decision-making, and expand the company into new areas, including menu diversification and strategic planning. The report also includes an assessment of the business plan, revisions, and an action plan for executing changes, along with a report on the effects of proposed changes and a plan for managing them.

SMALL BUSINESS
ENTERPRISE

TABLE OF CONTENTS
INTRODUCTION ..........................................................................................................................1
TASK 1 ...........................................................................................................................................1
1.1 Business profile and its strengths and weaknesses ..............................................................1
1.2 Business analysis with the support of comparative measures ..............................................3
TASK 2............................................................................................................................................5
2.1 Recommendation to overcome weakness.............................................................................5
2.2 Ways in which existing performance could be strengthened and maintained......................6
2.3 Recommendation for expansion of company in innovative place........................................6
TASK 3............................................................................................................................................8
3.1 Assessment of business plan and objectives.........................................................................8
3.2 Revision of business plan to make modifications...............................................................10
3.3 Action plan of executing changes.......................................................................................11
TASK 4..........................................................................................................................................12
4.1 Report on the effect of proposed changes on business.......................................................12
4.2 Plan how the changes will be managed in the company.....................................................13
4.3 Monitor improvements in the business performance over a give timescale.......................14
CONCLUSION .............................................................................................................................14
REFERENCES .............................................................................................................................15

INTRODUCTION
Small business may be defined in different ways like in terms of investment, volume of
sales and output, number of persons employed and production techniques, etc. A small-scale
organisation is a business in which a few number of employees are employed as well as company
does not have a very high sales volume. Such businesses are specifically privately owned and
operated partnership, sole proprietorships and corporations. Small enterprise can be termed as the
primary helping system for economy of United Kingdom (Zortea-Johnston, Darroch and Matear,
2012). It is determined as the main contribution which supports in driving growth as well as
developing effective employment opportunities and starting of innovative markets.
This report will show understanding about the effect and importance of SBE with reference
to the chosen firm, “The Kitchen”, UK. This different concepts in relation with small business
enterprise will be discussed here. There are various ways with the help of which performance can
be measured , there will also be identification of new and distinct areas where company can
make expansion and they can also achieve the objectives and plan of the firm will be considered
in this study.
TASK 1
1.1 Business profile and its strengths and weaknesses
The Kitchen Overview
The Kitchen is a small-business enterprise that was established in the year 2006 in
Edinburgh, United Kingdom. Its main belief which is provide nature on the customer such as
guests plate and it is examined as the rage visualized by Chef “Tom Kithin” who make restaurant
establishment with the partnership of “Michaela Kitchin”. They gives modern cuisine of British
which is highly inspired by the French Cooking in the way of several sourcing like freshest and
finest local produce (Terziovski, 2010). They make their operation in 78, Leith, Commercial
Quay and Edinburgh. The Kitchen is being established to provide warm and relaxed atmosphere
to the customers as well as visitors by protecting European country They give non-intrusive as
well as welcoming service to visitor or guests which is examined their strong point of the basic
experience of dining.

COMPANY’S PROFILE DESCRIPTION
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Name The Kitchen
Team Maire d' Sylvain, Philippe Nublat, Michaela
and Tom Kitchen(Owners)
Business Nature Dining Restaurant
Mission ” From nature to the plate”is the
mission of The Kitchen
Products and Services This company provides guests and customers
with high variety of food, drinks and online
products of shopping like meal, recipe book,
gift vouchers and meal, etc.
Opening times Tuesday to Thursday: 12:15 PM to 2.30 PM,
6.30 PM to 10.00 PM.
Friday to Saturday: 12.15 PM to 2.30 PM,
6.30 PM to 10.30 PM.
Closed on Monday & Sunday
Menu  Sample set lunch
 Chef's celebration of the season
 Classic Kitchen surprise tasting menu
 Vegetarian tasting menu
 Wine and Bar lists
Payment Method E- wallets, Credit and Cash
Contact The Kitchen, 78 Commercial Quay, Leith,
Edinburgh EH6 6LX
Telephone [phone]
Email [e-mail]
STRENGTHS WEAKNESSES
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1. The Kitchen serve better food quality
baked with fresh and finest local farm
being improved in warm and relaxed
atmosphere. The ingredients are also of
quality standard and they are being
supplied by the basic and general suppliers
regular in the Kitchen.
Meat and fresh are also sourced an entire
butchering and filleting are doing inside.
2. Dinning area is unmade of original stones
and wood which give of intimacy and
cosiness.
1. Price fluctuation in raw products like
vegetables and fruits
2. Availability of knowledge and skilled
labour
1.2 Business analysis with the support of comparative measures
The Kitchen’s performance could be measured and calculated with various bases like
ROI, cost indicators, sales, financial profits, customer satisfaction, employee relation, timely
supply procurements, etc. In the present scenario, The Kitchen is a small scale organisation and
is being provided with awards in distinct as well as new areas like to be the Best United
Kingdom restaurant, 5 AA Rosettes and Michelin Star, etc. These are examined as the indicators
about offering of better quality of services, food and customer satisfaction (Schaper and et. al
2014). The kitchen financial profit can be discussed as:
1. Profitability comparison of year 2011-2015 for The Kitchen and Wedgewood restaurant
The Kitchen
£
Wedgewood
£
Year PBT (Profit
before tax)
PAT (Profit
after tax)
PBT (Profit
before tax)
PAT (Profit
after tax)
2015 87180 80600 131827 125990
2014 85565 60470 122005 84580
2013 74965 56650 95810 75670
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2012 56730 41890 69000 61540
2011 41867 31570 44150 40870
As per the table 1, and it could be understood that The Kitchen company profit is maximising in
the years 2011 - 2015. PAT also existences growing recent trend that termed as better indicators
of performance to built judgements on revenue generation after reducing expenses and taxes. In
the comparison between the profit which is achieved is less if being compared to Wedgewood,
so in this way cited company aim is to make high product quality and profit.
2. Sales in between the years 2011 - 2015
The Kitchen
£
Wedgewood
£
Year
2015 280000 405350
2014 286590 353000
2013 242470 302610
2012 212500 263500
2011 270130 207980
This table show, it is determined that the among The Kitchen and Wedgewood gross
revenue has made increment but if differentiated then Wedgewood that has show high success
and growth in sale in year 2014. There is a fall of the percentage 3.38 in year 2015 whereas
growth of 16% for another company.
So, the financial and non-financial base that is involves awareness which define as well
as indicates product and service popularity among buyers. This is described as below:
3. Comparison of brand awareness between both the restaurants
Year ending 2015 The Kitchen Wedgewood
Loyalty of buyers 5 4
Awareness of product brand 4 3
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Perceived goods quality 8 6
Trademarks & patents 6 5
Scale: 3= Lowest and 8= Highest
It has been determined that The Kitchen carries batter score in customer loyalty term
than Wedgewood. On the other hand, in patent, brand awareness and trademarks wedge wood is
leading.
4. Buyers perception regarding food and service quality
Year
Ending 2015
The Kitchen Wedgewood
Is it of best value 6 8
Can it provide better
performance
7 5
How it make differentiation
with challengers offering
5 4
From the differentiation, it is determined in term of the money and performance. Wedgewood is
existence their ranked which is higher than The Kitchen.
TASK 2
2.1 Recommendations to overcome weaknesses
Some recommendations as well as justifications which can be given to The Kitchen
restaurant so as to get overcome the weaknesses are given as below:
 The main weakness of restaurant is that it is having shortage of staff members. Therefore,
to maximise the competitiveness, they must adopt or hire more individuals. They could
make selection of the perfect hiring as it will help in retaining selected skilled as well as
trained personnel who can match their expectations related to the standard. (Ritchie,
2015). They should make person specification and job description planning by giving
guidelines about the responsibilities and working hours.
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 The Kitchen restaurant must extend opening hours and working days. Particularly during
holidays and weekends, they must work as different buyers and choose to dine on
weekends. This will highly maximise their sales as well as profits.
 The Kitchen produce their buyers with British Menu, which must changed as per guests
demand. Now a days, various customers prefer good variety in food products and so,
restaurant can use various ways it to satisfy as well as attract large number of the
guests.
 They can also increase the integration of technology in booking and billing process by
accepting the credit cards and online payments i.e. E- wallet. This will maximise the
convenience and buyer’s access who want quick payment methods and mobility.
2.2 Ways in which existing performance could be strengthened and maintained
The Kitchen restaurant can maintain and strengthen their existing strength in order to
sustain business performance (Mshenga and et. al., 2010). The primary step regarding this is to
modify by the company as per the various changes in customer preference, environment and
demand in market. In the present scenario, buyers are addicted and informed highly by making
use of digital platform such as social media, mobile phone and internet. So, cited restaurant must
make high use of digital publicity or promotion as well as utilization in the marketing channel. In
this way, process of making like: ordering foods and payments. They can also make
developments and improvements in the process of decision making. Business strategies is very
important because it contracting with credit cards and E- wallets inclusion.
Restaurant can also check on challenger’s strategies so as to make developments in the
business decision process. In the way of competitors, they can elaborate product’s menus and
include much cuisine in attraction of different buyers who wants and needs to make experiment
in the food product tastes (Gunasekaran, Rai and Griffin, 2011). Analysis of challengers products
and services must be complete so as top add several differentiation and uniqueness in their
mentioned restaurant.
Further, The Kitchen must widely to make best promotion of their quality product
strength in regrades with staff and friendly chef, warmer dealing and authentic taste with buyers
so as to make uniqueness promotion by making appeal to buyer on the basis of regular with
catchy promotion and tricky offers. This will provide strength to their unique selling price. Apart
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from this, selected staff and suppliers of the restaurant are examined as their main strength. So,
in this way, they always make link with them by developing in the process of decision making.
2.3 Recommendations for the expansion of company in new areas
There are different recommendations with the support of which restaurant will make
developments such as improvements in the innovative business expansion. These can be
mentioned as follows:
There should be a perfect and appropriate company plan regarding expansion and
strategy’s development so that plans of resources, growth and business objectives which can
make impactive alignment (Gronum, Verreynne and Kastelle, 2012). This will also provide help
to make judgement on priorities, timescales and budget planning under SMART objectives.
They should also build better increment in their employees so as to make expansion
avenues planning as well as attain business requirement related to organisation success and
growth.
They are needed to make enlargement in their restaurant menus and options of cuisine
related on plate so, as to attract desired buyers and also maximise sales. Also they should apply
integrated and optimise business process as per modify in time where visitor or guests make
preference of E-wallets and credit card payments over cash defragment (Fassin, Van Rossem
and Buelens, 2011). They must open their new restaurant on holiday such as weekend for
maximum period to have high sales.
Cited company can also increase their connection and relationship with the buyers by
maximising social networking. For example, buyers can be encouraged by them and say different
issues related with food utilized and ingredients in preparation which can be resolved by the
team of the food. The fast responding and questioning process will develop customer
engagement and will also help in identifying various requirements (Forsman, 2011). This
opportunities is related with legislations and consideration will appeal the customer interest and
maximise brand value.
In order to identify as well as make increment and growth in visibility, restaurant
continuously makes promotion with the help of newsletterit is important to attract buyers and
their interest. Segregation marketing with some communication channels will lead to profitability
and customer retention.
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TASK 3
3.1 Assessment of business plan and objectives
Objectives and aim of marketing : The Kitchen company, which is state located in the
Scotland, Edinburgh and United Kingdom which is a needed of making expansion of its buyers
base to ten percent by the year 2017.Therefore, business plan will provide light on the
approximation about the high amount of the buyers and they wants to maximise. Moreover, other
key part the desired plan that must make delivery is to cover the failure of the amount 3.42% and
maximise its profit margin so as to look the competitive competition in market place (Donner
and Escobari, 2010). The Kitchen restaurant also gives serious impacts in making impressive
utilization of internet marketing tools and techniques by the help of social media instruments
such as Piktochart, Mail Chimp, Facebook page and place It insights and different others and
provide several user website in 6 month and friendly mobile application.
Operational information:
Restaurant location: The restaurant is having their location in different areas like
Edinburgh and Leith. Local grocery store, meat shop and local farmers are considered in this
way. They are the part of restaurant suppliers who make and produce seasonable fruits and
vegetables in a directly way in kitchen.
After a business , whole objectives and goals for a business acquire set. And it is normal roles
and responsibilities of handler to implement these objectives in a best and effective way. There
are several objectives which take by decision maker are as below:
 Become one of the important and most Kitchen of locality.
 Maximise profit by using different segments.
 Sustain a 60% margin of grass.
 Buyers satisfaction
Once targets and goals get evaluate, in this way management have to use various number of keys
which are supportive in firm success and their growth. This elements are:
 Prepare such kind of interior which help in achieving more buyers and speed up all new
business operations.
 Give correct technique to whole workers so that they can ready to food quality such as
vegetables and fruits,
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 Implement ate and use best and beneficial marketing strategies through which
modification of target achievement become boost.
These are several key elements which is used by The Kitchen in implement whole of their golas
and objectives. There are several points on which administration have to built their focus are as
below:
 Give better food quality to their buyers at aggressive prices. This help them in engaging
large number of the buyers.
 Give much convenient approach from which assistance buyers can easily consume their
better food quality. This become complete while using high beans of product quality.
3.2 Revision of business plan to make modifications
One of the most essential work which have to be highly performed by every industry is to
modify their business plan. This task should become complete in according to need and demand
of time frame. In this way decision maker have to boost their plans as per the time requirement.
Hence, they have to make their best strategies which is highly focused on their market and new
buyers. All these resources have to become included in the plan of business which is provide as
an important work.
In this management have to built their focus on each weaknesses. Working on those
problem is one of the essential task for every administration or organisation central processing
unit.
 One of an critical problem is their product quality. In this way management have to select
such employees which are capable to make those items which leads to give satisfactory
level.
 Their product prices are very high which is not good. In this way they monitor their rates.
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