Summary: Current Scenario In Relation To Lodge Bistro Chain
Part I - 512 words
Part (a) - 200 words
Dear Patricia,
Having read about your current situation in relation to your Lodge Bistro chain, I have identified several problems including:
Inconsistency in the approach of managers
High staff turnover
Decor and furniture
Training
Stakeholder concerns
Targets
The high turnover of staff is costing the company valuable time and money, recruiting new staff and having to carry out training to enable them to be able to work in the Bistro. This is leading to an inexperienced workforce as no one is staying long enough to gain on the job skills.
Head office is only focused on targets being met and is not concerned about how they are achieved. This lowers the standards of the Bistro further as short cuts are being made to meet the requirements of head office. …show more content…
The decor of the Bistros is inconsistent as some managers have taken it upon themselves to update the look of their branch; this takes away the identity of the business.
The dated appearance of the chain is popular with the older generation however they tend to have less disposable income than young professional adults and will be the first to cut back when recession strikes.
Part (b) - 168 words
The concept I have chosen to use is SWOT analysis. It can be used to identify the positives and negatives of the internal environment (strengths and weaknesses) and the external environment (opportunities and threats). SWOT analysis is an easy way to interpret large quantities of information and it enabled me to gain an overview of the businesses position in relation to the exterior factors. SWOT is useful specifically to Lodge Bistro as it will allow Patricia Lodge to explore the possible solutions and then prioritise them.
Strengths
Well established history of over 20 years
Computerised financial reporting
system
Weaknesses
Disagreements between new and more experienced members of staff
Standard of food
Opportunities
Introduce staff benefits
Merge characteristics from both the old and new approaches to the business
Threats
Growing competition – Since 1990s more companies have emerged with similar attributes to Lodge Bistro e.g. Cafe Rouge, Costa Coffee
Economy Recession – Affecting consumers budgets, less likely to spend out on ‘luxury’ items
Part (c) – 144 words
Solutions:
Implementation of new procedures involving training, food preparation, cleanliness and maintenance to ensure all branches are consistent in their approach to the business.
Team building exercises to boost morale and bring experienced and new members of staff together.
Updating all the bistros decor to attract a younger customer base
Change the menu to appeal to all target markets. For example: less expensive alternatives for those on tight budgets, healthier options for the diet conscious and ‘free-from’ choices for those with intolerances.
Free Wi-Fi will encourage business professionals into the Bistro
Setting up a web-site to promote the Bistro will attract more customers by allowing them to access the menu, opening hours and find their closest branch. A study that identified that the average consumer spends 15 hours a week on the internet (http://www.telegraph.co.uk/technology/internet/9175130...) shopping, browsing and socialising.
Bibliography
Preston, D, Fryer, M, Watson, G (2006), What is a business? Milton Keynes, The Open University.
Referencing
‘Britons spend 15 hours a week on average on the internet ’, the Telegraph, 30 March [Online]. Available at http://www.telegraph.co.uk/technology/internet/9175130/Britons-spend-15-hours-a-week-on-average-on-the-internet-research-finds.html [Accessed on 17th April 2013]
Part II - 210 words
Chosen discussion - TGF Activity 1.2: Using Metaphors
The majority of people who took part in the activities forum saw the Open University as a culture due to its very apparent sets of values, perspectives and principles. Another popular answer was that the OU was an organism due to its ability to keep up with its changing surroundings, for example, advancements in technology.
Once reading all the responses, I realised that a business can come be made up of characteristics from several metaphors and it does not have to be constrained to just one.
One point that was raised was that the OU fits into almost all of Morgan’s metaphors, when I read this I began to analyse the OU against each of the metaphors to see which ones I could fit it into.
A culture, brain, organism and flux and transformation had characteristics that resembled the OU, all four of these were discussed in the forum. However I didn’t see the Open University as a machine, psychic prison, a political system or a vehicle for domination as it allows creativity, is not constrained and doesn’t try to impose its will on others. This is also confirmed as no participants in the forum suggested these as their answers. I would therefore have to disagree with this controversial statement.
Part (a) - 200 words
Dear Patricia,
Having read about your current situation in relation to your Lodge Bistro chain, I have identified several problems including:
Inconsistency in the approach of managers
High staff turnover
Decor and furniture
Training
Stakeholder concerns
Targets
The high turnover of staff is costing the company valuable time and money, recruiting new staff and having to carry out training to enable them to be able to work in the Bistro. This is leading to an inexperienced workforce as no one is staying long enough to gain on the job skills.
Head office is only focused on targets being met and is not concerned about how they are achieved. This lowers the standards of the Bistro further as short cuts are being made to meet the requirements of head office. …show more content…
The decor of the Bistros is inconsistent as some managers have taken it upon themselves to update the look of their branch; this takes away the identity of the business.
The dated appearance of the chain is popular with the older generation however they tend to have less disposable income than young professional adults and will be the first to cut back when recession strikes.
Part (b) - 168 words
The concept I have chosen to use is SWOT analysis. It can be used to identify the positives and negatives of the internal environment (strengths and weaknesses) and the external environment (opportunities and threats). SWOT analysis is an easy way to interpret large quantities of information and it enabled me to gain an overview of the businesses position in relation to the exterior factors. SWOT is useful specifically to Lodge Bistro as it will allow Patricia Lodge to explore the possible solutions and then prioritise them.
Strengths
Well established history of over 20 years
Computerised financial reporting
system
Weaknesses
Disagreements between new and more experienced members of staff
Standard of food
Opportunities
Introduce staff benefits
Merge characteristics from both the old and new approaches to the business
Threats
Growing competition – Since 1990s more companies have emerged with similar attributes to Lodge Bistro e.g. Cafe Rouge, Costa Coffee
Economy Recession – Affecting consumers budgets, less likely to spend out on ‘luxury’ items
Part (c) – 144 words
Solutions:
Implementation of new procedures involving training, food preparation, cleanliness and maintenance to ensure all branches are consistent in their approach to the business.
Team building exercises to boost morale and bring experienced and new members of staff together.
Updating all the bistros decor to attract a younger customer base
Change the menu to appeal to all target markets. For example: less expensive alternatives for those on tight budgets, healthier options for the diet conscious and ‘free-from’ choices for those with intolerances.
Free Wi-Fi will encourage business professionals into the Bistro
Setting up a web-site to promote the Bistro will attract more customers by allowing them to access the menu, opening hours and find their closest branch. A study that identified that the average consumer spends 15 hours a week on the internet (http://www.telegraph.co.uk/technology/internet/9175130...) shopping, browsing and socialising.
Bibliography
Preston, D, Fryer, M, Watson, G (2006), What is a business? Milton Keynes, The Open University.
Referencing
‘Britons spend 15 hours a week on average on the internet ’, the Telegraph, 30 March [Online]. Available at http://www.telegraph.co.uk/technology/internet/9175130/Britons-spend-15-hours-a-week-on-average-on-the-internet-research-finds.html [Accessed on 17th April 2013]
Part II - 210 words
Chosen discussion - TGF Activity 1.2: Using Metaphors
The majority of people who took part in the activities forum saw the Open University as a culture due to its very apparent sets of values, perspectives and principles. Another popular answer was that the OU was an organism due to its ability to keep up with its changing surroundings, for example, advancements in technology.
Once reading all the responses, I realised that a business can come be made up of characteristics from several metaphors and it does not have to be constrained to just one.
One point that was raised was that the OU fits into almost all of Morgan’s metaphors, when I read this I began to analyse the OU against each of the metaphors to see which ones I could fit it into.
A culture, brain, organism and flux and transformation had characteristics that resembled the OU, all four of these were discussed in the forum. However I didn’t see the Open University as a machine, psychic prison, a political system or a vehicle for domination as it allows creativity, is not constrained and doesn’t try to impose its will on others. This is also confirmed as no participants in the forum suggested these as their answers. I would therefore have to disagree with this controversial statement.