B120 Tma01
Attn : Patricia Lodge
Having reviewed the Lodge Bistro and the state it is in, I have identified several areas of concern that management may wish address. I have used a STEEP analysis (Preston, 2012) to identify the Sociological, Technological, Economical, Environmental and Political factors that are currently negatively impacting the business. By using this method, Patricia can gain a better understanding of the challenges she faces before deciding on a corrective course of action
Sociological
Changing core clientèle (older clients are more common now)
Unhappy staff due to high turnover
Management with differing ideas for the direction of the chain
Technological
The internet as a business tool is not being used by Lodge
Antiquated monitoring and control systems in place
Economical
Recession is altering the spending habits of customers
Money needs to be invested where there is a greater chance of a return
Environmental
Healthy eating options are becoming more popular
Store designs need to better reflect the client base the chain wants to attract
Political
(no evidence of any)
The external business environment that the lodge Bistro is in has changed since their inception. By analysing the they are in they will gain a better understanding of the challenge they face to return to past glories (Preston, 2012 pg 17).
Once Lodge Bistro understands the external forces at play they can look inwards and undertake a Strength, Weaknesses, Opportunities and Threats (SWOT) analyses (Preston, 2012 pg 30) to assist them with direction.
| |Brand |Menu/Food |Quality Control |Staff |
|Strengths |Established |Flexible |History of good controls |Management are keen to try new |
| |Client loyalty | |
Having reviewed the Lodge Bistro and the state it is in, I have identified several areas of concern that management may wish address. I have used a STEEP analysis (Preston, 2012) to identify the Sociological, Technological, Economical, Environmental and Political factors that are currently negatively impacting the business. By using this method, Patricia can gain a better understanding of the challenges she faces before deciding on a corrective course of action
Sociological
Changing core clientèle (older clients are more common now)
Unhappy staff due to high turnover
Management with differing ideas for the direction of the chain
Technological
The internet as a business tool is not being used by Lodge
Antiquated monitoring and control systems in place
Economical
Recession is altering the spending habits of customers
Money needs to be invested where there is a greater chance of a return
Environmental
Healthy eating options are becoming more popular
Store designs need to better reflect the client base the chain wants to attract
Political
(no evidence of any)
The external business environment that the lodge Bistro is in has changed since their inception. By analysing the they are in they will gain a better understanding of the challenge they face to return to past glories (Preston, 2012 pg 17).
Once Lodge Bistro understands the external forces at play they can look inwards and undertake a Strength, Weaknesses, Opportunities and Threats (SWOT) analyses (Preston, 2012 pg 30) to assist them with direction.
| |Brand |Menu/Food |Quality Control |Staff |
|Strengths |Established |Flexible |History of good controls |Management are keen to try new |
| |Client loyalty | |