Strategic management and alignment of operations for Basmati Indian Restaurant in UK (GC02043)
Executive Summary
The aim of this study is to investigate issues related to strategic management and the alignment of operations. Then, this study will suggest to the Basmati Indian Restaurant how it can implement the strategies and align its operation. The objectives of this study are: a) To analyze the role of strategic management in the businesses; b) To analyze the role of alignment of operations in the businesses; c) To review the strategic models, theories and framework developed over time; d) To apply different theories, models/frameworks into Indian Basmati Restaurant; and e) To develop strategies and provide recommendation for Indian Basmati Restaurant. The finding of this study shows that the main areas where Basmati is working well are Unique and delicious foods with value-added features faster delivery, excellent atmosphere and customer services, strong management and experienced staff, and high customer satisfaction, retention. The areas where Basmati needs to do adjustments are Poor product ranges, bad dine-in service and unclear preposition values of lunch items, high staff turnover and de-motivation. Basmati can do these adjustments by increasing new products, increasing customer bases and market share, and maximizing business operations in different locations. Basmati can also follow five tactics that are consistent food service, food quality and safety, technology involvement, creativity, and marketing.
Table of Contents
Executive Summary.
Chapter 1: Introduction.
1.0 Research Background.
1.1 Research Rationale.
1.2 Research Scope, aims and objective.
1.3Theoretical underpinning.
1.4 Methods of analysis.
1.5 Source of Evidence.
Chapter 2: Literature Review.
2.0 Introduction.
2.1 Strategic Management
2.2. Operation strategies.
2.3 External Environment Analysis.
2.4 Internal Environment Analysis.
2.5 Strategic models.
2.6 Decision-making models.
Chapter 3: Analysis.
3.1 Method of analysis.
3.2 Finding and analysis.
Chapter 4: Discussion.
4.1 Competitive situation of Basmati
4.2 TOWS matrix analysis of Basmati
4.3 Strategies of Basmati
Chapter 5: Conclusion & ecommendation.
5.1 Conclusion.
5.2 Recommendation.
References.
Chapter 1: Introduction
1.0 Research Background
Indian Basmati is a small casual dining restaurant. It offers great curries and foods, excellent services, a friendly atmosphere and tasty foods through its store and website. The online customers of Basmati can order products via its mobile apps and website. It provides quicker service and does not charge for home delivery. It offers several Indian foods including a starter (like Garlic Mushroom, Chicken Pakora, Tandoori Chicken, Seekh Kebab, Chilli Pioneer, Pioneer Tikka, etc.), Tandoori Charcoal and Grill items (such as Lamb Tikka, Duck Shashlik, Tandoori Chicken ), Chef’s Special Main Course items (such as Murgi Massallam, Kaliya, Hydrabadi Chicken), Authentic Main Course items (such as Mild Creamy Dishes, Korma, Malaya), Biryani items (like Mushroom Biriyani, Chicken Biriyani, Lamb Biriyani, Vegetable Biriyani, and Tandoori Chicken Biriyani), Seafood item (like Korma, creamy dishes and Nepali Garlic Ada Bada), side veg dishes (such as Green Salad, Onion Bhaji, Bindi Bhaji, and Bagon Bhaji, etc.), and savories item (like papadom, pickles, chutney, etc.) (Basmati, 2018). It is located at 43 Aylesbury End, Beaconsfield Bucks, HP9 1LU, UK. It opens 7 days a week, and opening time: Sunday-Thursday from 5:30 pm to 11.00 pm, and Friday-Saturday from 5:30 to 11:30 pm (Basmati, 2018). Out of 222 customers’ views, 159 customers said Basmati service is excellent, where 41 customers said very good, 15 customers said average, and 7 customers said poor. This means the vast majority of customers are very happy with the foods and services of Basmati. That is why TripAdvisor awarded the “Certificate of Excellence” in 2014/2015 and 2016 (Basmati, 2018).
1.1 Research Rationale
Businesses in the Indian restaurant industry mainly in the UK are facing fierce completion due to globalization, new consisted market, fast technological changes, and changing customer needs and expectations (Durmaz and Dusun, 2016). Most importantly, the Brexit issues have caused fluctuation in the UK economy and currency that have ultimately affected customer buying behavior, income level and employment level (Johnson, 2017). The global economic recession has also affected Indian restaurants in the UK by reducing about 12%-15% (Czinkota et al. 2012). Another study by Balogun et al. (2017) said 26% of Indian restaurant fails in the first year due to ineffective operation management and sales of full-service restaurants have declined by 2.5% since global recession during 2008/2009. Additionally, people in the UK are going to be more health-conscious than ever before.
Therefore, restaurants are forced to think strategically in making their business plan and developing strategies for business (Hunger and Wheelen, 2016). Basmati is facing severe competitiveness in the marketplace. In addition, some of Basmati’s customers complain regarding its product quality, prices, and delivery times. As Basmati does not offer home delivery beyond 5 miles, the customers from far cannot order and enjoy Basmati foods (Basmati, 2018). Therefore, it is now an issue for Basmati to conduct a study on its strategic management and operational alignment to take effective strategies and overcome the challenges faced.
1.2 Research Scope, aims and objective
Scope
This study conducts secondary research using the method of theory into practice. This study mainly focuses on the Indian Restaurant industry in the UK, where the research is conducted for a particular business called Basmati Indian Restaurant. This study will focus on the strategic management and alignment of operations of this business, and explore the potential and suitable strategies for the restaurant.
Aims
The aim of this study is to investigate issues related to strategic management and the alignment of operations. The aim of the study is to find out strategies for Basmati Indian Restaurant to gain organizational goals with sustainable competitive advantages. Then, this study will suggest the Basmati Indian Restaurant how it can implement the strategies developed.
Objectives
- To analyze the role of strategic management in the businesses
- To analyze the role of alignment of operations in the businesses
- To review the strategic models, theories and framework developed over time
- To apply different theories, models/frameworks into Indian Basmati Restaurant
- To develop strategies and provide recommendations for Indian Basmati Restaurant
1.3Theoretical underpinning
The restaurant industry is facing a very competitive situation in the 21st century. According to Heesup et al. (2015), understanding customer changing requirements are very essentials in the UK restaurant industry. Linda (2013) said for making effective decisions in the restaurant industry customer experiences, satisfaction and interactions of customers, and customer motivation, and customer chaining behaviors are analyzed. In addition, staff in the hotel industry are trained well to make effective decisions, ensure customer satisfaction, and gain organizational goals. According to Young and Cheong (2014) notes, service quality is another important term for the restaurant industry in the UK to gain success. Kirsten et al. (2018) said customers are always connected with food and service quality in the restaurant industry.
Timothy and Frederick (2016) stated that a business in the UK restaurant industry that can fully understand its customer needs and can satisfy, it can gain expected profits and sustain in the competitive marketplace. That is why effective decision-making and strategies development are essential. This study applies different theories and models for analyzing, developing, and implementing strategies in the Basmati Indian Restaurant. For analyzing the external environment of Basmati, this study applies PESTLE and Porter Five Forces model along with competitor analysis (Kotler et al., 2014). For analyzing the internal situation of Basmati, SWOT/TWOS matrix, balance scorecard, value chain analysis, Bowman’s Strategic Clock, resource capabilities, and competencies analysis were used. For strategic decision-making Porter Generic model, Ansoff Growth matrix, and Marketing mix model were applied (Johnson et al., 2015).
1.4 Methods of analysis
As the research method, this study first applies the theory into practice technique. Different theories and models were applied to analyze the strategic management and operational alignment of Basmati Indian Restaurant and to develop and implement strategies for Basmati. Then, in this study, qualitative is applicable. This is because this study focuses on interpretation and in-depth understanding of strategic management, strategic analysis, and strategic decision making of Basmati Indian Restaurant (Saunders et al., 2014). As this research conducts a case study on Basmati Indian Restaurant and its strategic management, the qualitative method will give the advantage to investigate strategic management issues and alignment of operations. A normative and practical case study is used in terms of strategic management analysis of a business. This is because these approaches help the managers and decision-makers of businesses to gain better operational control over the business activities of Basmati. These approaches are also suitable to understand and manage the potential changes in the businesses of Basmati (Cherry, 2010).
1.5 Source of Evidence
Craig et al. (2016) stated that understand consumer behavior restaurants need to understand what, when, why, and where the customers do their shopping. Kotler et al. (2014) said the consumer decision-making process includes five stages that are problem recognition, information gathering, alternative evaluation, decision making, and post-purchase behavior. Johnson et al. (2015) said cultural, social, personal and physiological factors significantly affect consumer buying behaviors. Food service consumers are also analyzed from a different perspective by different experts. Young and Cheong (2014) and Linda et al. (2013) analyzed consumer satisfaction based on frequenting food services, whereas Kirsten et al. (2018) analyzed consumer behavior using the “Theory of Planned Behaviour”. Rohit (2016) said customers evaluate both advantages and disadvantages before buying any products and consider multifactor…………………….
Total Word: 10700
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