This case study analyzes the strategy development and leadership approaches of two prominent Australian restaurants: Cape Kitchen, a dining establishment on Phillip Island, and Dinner by Heston Blumenthal in Melbourne. The analysis examines the restaurants' vision, mission, and competitive strategies, including Cape Kitchen's low-cost approach and Dinner's differentiation strategy. It delves into the internal resources and capabilities of each restaurant, identifying tangible and intangible assets. Furthermore, the study applies Porter's Five Forces and PESTEL DI analyses to evaluate the external forces impacting each business, including customer bargaining power, supplier dynamics, threats of substitution and new entrants, and political, economic, social, technological, legal, environmental, and demographic factors. The study provides insights into the industry standards, competitive advantages, and challenges faced by each restaurant, offering a comprehensive understanding of their strategic positioning within the Australian foodservice industry and highlights the impact of leadership in strategy change.
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