Madalina Mcelaru)

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University of West London *

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MISC

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Business

Date

Nov 24, 2024

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docx

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5

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Madalina Macelaru INTROD UCTION TO BUSINES S
1. EXECUTIVE SUMMARY The purpose of my report is to present a start-up business that we are going to start-up in the near future. For a start, we did some analysis from which we deduced the factors that have a very big impact on our business. This report also includes important details about internal and external information in our company. Moreover, we conducted a PESTEL analysis and the five forces of the porter to examine the key factors that influence the organization and the way we make decisions. 2. INTRODUCTION Our business idea It is about opening a restaurant in a quiet area of London. We want to start a business that deals with healthy food and also offers customers a much healthier lifestyle because we want to use products taken directly from our company without fast food. To do this successfully we conducted market research and after that, we established some internal and external information that helps us to plan and make decisions and also effective control various activities. The business structure we have chosen is that of a general partnership because we are a team of four people who have the same desires and want to share responsibilities. The UK restaurant industry is worth more than £40 billion, and while consumers continue to engage and enjoy the food industry across multiple channels, and brand power remains strong at the higher end of the market, the casual dining sector still finds its target markets to be cost-conscious and savvy about pursuing the best value without compromising on the quality in the face of competition from supermarket dining packages (Chee, 2021). 3. BODY Internal and external information When we decided to set up this business, we had to take into account the internal and external information required in this regard. Important internal information for a start-up business refers to company management where we need to include strengths and weaknesses, but also information about the company that will be beneficial for investors to understand what our business is all about (25 Famous Quotations About Strategy, 2017). Information about strengths and weaknesses allows us to make planning and decisions as easy as possible, and also helps us set goals. The main strengths we have to refer to the natural products used, knowledge in the field, a young and dynamic team. Based on this, we want to have as many opportunities as possible in the future and get rid of the threats created by the competition. Another important feature for internal information is the way we set our goals. Our goals have been carefully selected and we have established certain methods by which we can achieve them and these are: maintaining healthy competition with other companies, increasing revenue, proving a new working environment in England, the use of the healthiest products possible, creating a healthy and safe environment for our potential customers. A start-up business will also need information about the organizational structure of the company. For our business, we have chosen four departments, namely the general manager who deals with all important decisions in the company, a financial director, who is responsible for all financial policies in the company, a person able to understand the monetary aspects of our business operations. It is necessary to take into account all the start-up costs and to think about different sources of financing that we can obtain. We have a person who takes care of all the necessary supplies in the restaurant and also a person who takes care of all the legal things, with the quality control, permits and licenses we need. Finally, the last person on our team is a chef, who handles the menu and serves the
customers in the restaurant. In the future, when we get more profit, we will also hire help from the chef and people who will only take care of serving the customers. MACRO Environmental Factors POLITICAL When we think of the restaurant industry, there are always government regulations that we need to consider. From the very beginning, we have had to make sure that we adapt and comply with the Government's requirements and we have to continue to do so because the Government teaches us that we need certain permits and licenses to operate legally. the regulations we have to follow include hygiene, health and nutrition standards and also for the alcohol we serve we need permits and licenses to serve only adults. ECONOMICS In England, there are always economic trends for each industry. If the economy slows down, many people will not eat at restaurants because their first thought will be to save money for important things. it is important for us to adapt to the demands and economic changes of the community. we also need to keep up to date with bank trends and interest rates to ensure profitability (Nishadha, 2019). SOCIAL When thinking about the social aspect of my restaurant, it is important to consider the customers I want to dream of and create an environment that adapts to their requirements and needs. Depending on their requirements, I adapted my menu and deduced that the main food I am attracted to is grill items. An important factor that I consider is religion because there are so many people that culture doesn't allow you to eat certain foods like pork and it's good to adapt my restaurant to their desires so that they can win and not marginalized no one. TECHNOLOGICAL There are so many new technologies to reduce the operating costs of our restaurant such as systems that allow direct payment by bank card or new ways of cooking. We try to focus on technology because we want to reduce costs and provide convenience to our customers. That's why it's important to try to find the right balance between these things and try to make a profit to bring more profits to my restaurant (Pratap, 2019). ENVIRONMENT The environment is an important factor because the environmental problems we face are related to waste and its recycling. considering that we use a lot of plastic we produce quite a lot of waste and we need to think of an ecological way but we must be aware that we will have quite high costs. There are people who appreciate the care of the environment and if we try to make an image of ourselves through this we will attract more customers. We will try in the future to find a balance between recyclable goods and disposable goods. MICRO Environmental Factors PORTER’S FIVE FORCES ANALYSIS THE THREAT OF NEW ENTRANTS
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The threat of new entrants is an important factor when we decide to open a new business. When we started the business for the opening of our restaurant, we noticed that we need a moderate level of investment. Unfortunately, new entrants to the market have easy access because the restaurant industry is quite large and wants as many companies as possible and also offers them low prices. However, high start-up costs remain a concern for non-entrants who have to manage their operations. From this point of view, I consider that our restaurant has a moderate threat of new entrants (Porter, Argyres and McGahan, 2002). BARGAINING POWER OF BUYERS Buyer bargaining power is another important factor to consider. Customers have the power to influence the company's prices and our restaurant is also affected by the choice of the buyers and their wishes. Buyers affect our restaurant through changes in the price and quality of the products offered. Unfortunately, we cannot offer a menu with excessive prices because it will limit the number of customers. The price must be adjusted according to the segment we have, so based on these things I consider that buyers have moderate bargaining power in our restaurant. BARGAINING POWER OF SUPPLIERS The suppliers of our restaurant are the companies that deal with the supply of our raw material. Considering that the size of our restaurant is not too big, the suppliers have greater bargaining power because we have limited orders, but in the future when we expand much more the suppliers will not be able to affect our business because they will have a more weak negotiation because we will place many more orders THE THREAT OF SUBSTITUTION PRODUCTS The threat of substitution products in our restaurant is a factor that greatly influences our business because customers have the right to choose as they move from one restaurant to another. If we have exaggeratedly high prices and have customers who focus on quality then we will have more customers, but if we have customers looking for cheaper menus they will want to go to competitors so our restaurant has a big threat of replacement products RIVALRY Rivalry in the restaurant industry is quite high because we have a lot of competitors. We have a lot of competitors because there are a lot of other restaurants and fast-food restaurants and it would be hard for us to attract clients from them. There are also big fast-food restaurants like KFC or McDonald's. who have a big budget for marketing and product innovation and have a much bigger advantage over us. 4. CONCLUSION In conclusion, I consider that based on all the above I have demonstrated the importance of analyzing the 5 strengths of Porter, which helped me determine the position of my business idea in the market and also to determine my strengths and weaknesses that the restaurant has. A business idea is not the easiest to start, especially when you want it to be something successful, and I managed to analyze through external factors all the elements that can affect my business. In the future, you will know how to better manage things and make the right decisions to have a profitable business 5. REFERENCE
6. Chee, C. (2021). Restaurant Industry Statistics in the UK - Must-Know Numbers for 2021. [online] Truly Experiences Blog. Available at: https://trulyexperiences.com/blog/restaurant- industry-statistics-uk/. 7. Nishadha, 2019. SWOT Analysis and PEST Analysis - When to Use Them. [online] Creately Blog. Available at: <https://creately.com/blog/diagrams/swot-analysis-vs-pest-analysis/> [Accessed 2 March 2022]. 8. Pratap, A., 2019. Pepsi PESTLE analysis. [online] notesmatic. Available at: <https://notesmatic.com/2017/01/a-pestpestlepestel-analysis-of-pepsico/> [Accessed 21 February 2022]. 9. Porter, M., Argyres, N. and McGahan, A.M. (2002). An Interview with Michael Porter. The Academy of Management Executive (1993-2005), [online] 16(2), pp.43–52. Available at: https://www.jstor.org/stable/4165839 . 10. The Marketing Therapist. 2017. 25 Famous Quotations About Strategy. [online] Available at: <http://www.metznik.com/25-famous-quotations-about-strategy.html> [Accessed 20 February 2022].