Lack of identity Changes in décor and products crosswise chains be displaying lack of company image.
Lack of social structure New informal approach implemented has displayed lack of structure. No key company guidelines are evident as managers are given more autonomy. Targets are set but no guidelines on how to achieve them.
Food/ advantage quality fall - Mystery diners confirmed this stating food and service quality is infra company standards.
High staff turnover Staff problems are evident across chains cr feeding pressure on alert staff and more expenditure for the company in genteelness new inexperienced staff.
Stakeholder concerns Stakeholders are nervous and relaying pressure to serve actively to outer threats with regards to the recession and competitive companies.
Signifi hind endt addition in competitive companies Competitive restaurants and cafés in the marketplace have grown significantly. Local Greasy Spoon, Café Rouge etc
scrimping recession This has impacted on consumer budgets and the Bistro Lodge has not responded to goal this.
Concepts used
A SWOT ANALYSIS is useful in understanding problems a company faces as it gives, as cited B120, academic session 2, a business overview of its position in relation to its external environment.
This analysis will allow Patricia to, B120 cites, examine how threats and opportunities can be dealt with while allowing the organisation to utilise its strengths and weaknesses in swan to meet their KSF factors.
SWOT DIAGRAM OF LODGE BISTRO
STRENGTHS
Long function company
Multiple chains
Experienced family business
Experienced long avail staff
WEAKNESSES
Lack of identity
Lack of structure
Food/service quality
High staff turnover
Outdated decor
Stakeholder concerns
OPPORTUNITIES
Promote high quality coffee varieties
Free wi-fi
perplex in or take away options
Healthy eating options
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