S Baggers Restaurant of the Third Dimension - Assignment Example

S Baggers Restaurant of the Third Dimension Student’s Name Code & Course Professor’s Name University City Date Question 1; The unique selling points of S baggers Just like any other restaurant in the world S baggers restaurant has found its uniqueness which is part of improving customer’s confidence. The restaurant in Nuremberg town in Germany derived different ways of selling in terms of customer service which are unique and different from other restaurants across the world. The guest has invented amazing methods of serving drinks and food to its customers. The hotel is described to be fully automated in the way its services are offered, the number of staff is little as the serving and ordering of food by customers has been replaced into machine work rather than mans work as it is believed to be. The restaurant is said to have about three unique selling points to the customers; among them being placing of orders by customers through computerised system on the table, another one being delivery of meals through machines and lastly giving customers friendship cards to enable them access other benefits of the restaurant such as the bonus. Technology is seen to be the strongest selling position for the restaurant (Hetzke 2013). Technology for s baggers has been the largest support point that leads to it being seen as the best restaurant with the best services in Germany and the rest of the world. The customers of the restaurant also enjoy quality service as they don’t have to wait for long before the food is served, in respect the restaurant enjoys reduction in cost of service as they do not have to employ many people to serve. The restaurant has the patent for the ownership of the technology system which helps it to have great advantage over other restaurants. Through the loyalty bonus scheme offered by the restaurant to its customers, there exist great liking and strong ties between the restaurant and the customers. The restaurant has enjoyed minimum time wastage for the customers as there are no cues for food, customers are able to get relevant information concerning the management, the type of food and drinks served and the supplier on a touch of a screen rather than asking from someone. Question 2; SWOT Analysis for S Bagger Restaurant Based on the report by given the S baggers restaurant manager, technology has made them strong. The restaurant has been seen to enjoy a robust customer base following its great services supported by the improved technology (Grant 2016). The restaurant has about 1500 customers subscribed to its services, according to the manager, it is not easy to get a table especially in the evening unless for early reservations. This part of the paper aims to analyse the factors that surrounds the restaurant both internally and external. This is done through the SWOT analysis which is the strengths, weaknesses, opportunities, and threats. I. Strengths The rapid growth of technology has led to improvement of the way work is done in every field. In Germany, there has been an increase in competition for the restaurant serving fast food services making it a challenge for the business people to strategize ways of getting enough customers. S Bagger restaurant in Nuremberg Germany has seen its technique of getting customers lead to improvised technology to handle some services. The restaurant has come up with machine of delivering customers order directly to where they are, the customer also orders via the touch on the screen on the table which contains the entire restaurant’s information. This has reduced the cost labour for the restaurant at the same time reduced the customer’s time wastage in cuing to be served. The restaurant has managed to increase its customer base and confidence due to the best services being offered. According to the press in Germany, the restaurant has been identified to being the first to be automated in Germany and in most cases in the world which gives it credit and good image to the world. Through its loyalty card, the hotel has increased its relationship with a customer which is a strong business concept. The pricing of the food for s bagger restaurant favourable to people drawing customers to come in large numbers especially in the evening, the quality of food offered is also great for the customers. II. Weakness It is evident that in the current society, employment is a key factor. Increase in population especially the youths has challenge many companies to work towards increasing the levels of employment for the youths to cater for the growth of the society (Syazwan et al., 2014). Also the idea of creating employment is vital to the communities that S baggers restaurant serves in Germany and across the world. All over the world, there has been rapid population growth surpassing the growth of jobs, this has led to demonstrations across the streets for the people against their governments for the allegations of failing to create jobs for the youths. The level of theft among the youths has also seen to grow at a high rate over the years due to lack of jobs. This may affect the good image the restaurant in future considering the replacement of human labour with machines, the cut on the staff means some people are lacking jobs which is a bigger blow to the society around the restaurant. Another effect may be a rise in theft cases caused by the jobless youths in the community around which may also affect the customers of the restaurant. The restaurant has diversified its business in other parts of Europe and even South Korea thus earning profit in different currencies. The variation of the currencies due to economic downturns has been affecting the restaurant as the currency varies from time to time (Syazwan et al., 2014). Since the main branch for the restaurant is in Germany, the consolidated financial statement is then presented in Germany currency which is the euro; this means currencies received from other countries have to be converted to the euro. This is challenging as the currencies from other countries may be low compared to the euro leading to low revenues collected. Weaknesses in some currencies can be offset by the strengths in others thus the need for the restaurant to increase its diversification in countries with strong currencies like Britain pound. The restaurant has to look for a way of using other financial instruments to correct this problem, though it is still very difficult to stabilize the euro with other currencies across the world. III. Opportunities Diversification for the restaurant has been its key desire. The growth of the restaurant has been great in Germany and other parts; this has led to its desire to increase its capacity by opening branches to other countries across the globe (Grant 2016). According to the manager, the restaurant intends to get licensing for the use of food transportation system in other countries in Europe and Korea. The restaurant has the advantage of also selling the licences to other restaurant in Europe and North America for the food transportation system which is a delightful way of serving customers due to its simplicity, economical and encouraging to customers. The population in the world has continued to grow. The growth has also led to change in the way of doing things, the restaurant has managed to capitalize on this by coming up with and improvisation that is technology advanced and well admired by customers. The demand in the current society concerning healthy eating has also warranted the restaurant to improve on its food to cater for the change in eating styles (Dunning 2014). Too, some countries face problems of labour in the hospitality sector, the introduction of ordering and delivering machines is of great advantage of the restaurant in this kind of countries. The restaurant has been able to deal with the emerging increase in population which leads to increase in customers that need to be served faster. IV. Threats It’s no secret that fast foods restaurant have suffered lately. A cultural shift towards naturally prepared food and drinks due to diseases being associated with fast food has led to many people opting to eat traditional food and drinks. Thus core food staffs provided by the restaurant which has high amount of fat and large sugar content have fallen out of favour from the buyers (Dunning 2014). The largest threat s bagger is that these trends do not seem to stop soon as consumers are continuing learn more about healthy eating to reduce the chances of contracting disease related to fast food consumption. Consequently, nutritionists and experts have called for consumers to avoid foods and beverages containing much of artificial sugar which are deemed to be the cause of obesity and also developing high blood pressure. S bagger restaurant though it has high technology, it still faces competition from other fast food restaurants. The use of technology has also been adopted by other restaurants which makes it difficult for the s bagger to enjoy a large customer base. Major restaurants with large capacities and possibly better food have reduced the economic power of the restaurant. Question 3; The views of the concept as a potential customer The changing world towards technology has improved lives at the same posing challenges. The restaurant’s concept on the use of technology has improved the service to the customer; the ability to get what you need at the right time is what customers need (Dunning 2014). As a customer who does not like queuing for long hours to be served, the concept is appealing. The ability of being able to get all the information about the restaurant on a touch of the screen at the table is a concept that many customers need. The restaurant has managed to take into control all its customers by providing loyalty cards to the customers which have various advantages to the customers. It is this concept that as customer should adopted by many restaurant to reduce on time. The rising use of technology at times does not favour growth in the community. The people around the restaurant need to feel the importance and the presence of the restaurant through its corporate social responsibilities. The concept does not explore the desire to strengthen the relationship with the community by increasing job provision. The use of technology to serve and order as a customer is a disadvantage to the youths who could have been given more jobs to do the serving. Question 4; The views on the concept as a manager The restaurant is operated by the means of licensing. The restaurant adoption of technology is beneficial to the restaurant as a manager the system is beneficial to the restaurant through the advantage of reduced cost on labour. The customers are free to choose on the menu and service concept which adds advantage to the increased number of customers. Managing such a restaurant is simple and faster considering the technology employed; the customers are easily served with the information required concerning the restaurant through the use screen touch which contains much information (Jeston & Nelis 2014). Through this invention of technology use, efficiency in serving the customers is highly maintained. Apart from technology, the restaurant has employees whose work is to ensure that customers concerns or any difficult experienced by the customers is well handled to avoid any inconvenience. For this concept and licensing to happen, the restaurant has to prove the property for it. The property that is the location has many challenges that as a manager becomes difficult to obtain. The restaurant requires a large space which is high as the kitchen should be located up to allow the rails which distribute food down by the means of gravity. The kitchen space is approximated at about 200m square; the restaurant has to be located at densely populated area containing middle class people for it to benefit (Rothaermel 2015). The building should be high and attracting with glasses to achieve the advertising ability to the customers passing by. This is difficult for any manager to achieve this kind of property; the property also is big for one manager to check on everything daily including when the machines fail. Question5; Consumer trends likely to affect the mid market restaurant operations For now, restaurants are optimistic about the future. The experts and nutritionists are studying about the trends in the food industry and the negatives and positive factors to affect it (Ergönül 2013). The ever growing economy is a positive factor that is making the restaurant owners to be optimistic about the future market. The forecast has proved that there growing worries and trends that are likely to affect the market in the coming five years (Kasriel-Alexander 2015). Continued shortage of resources and price changes of the commodities The changes in prices of inputs and shortage are likely to continue. More frequent shortages and increase in price of natural resources like water is expected to continue leading to drastic challenges to the food production thus leading to disruptions in supply (Freeland-Graves 2013). Management of natural resources is done poorly, this has affected this commodities, reduced their occurrence in the environment thus there is no guarantee of continuous supply. The restaurants thus need to awaken their management for them not to be disadvantaged by these undercurrents in the future. Mixture of ingredients The originality of ingredients used is becoming a common concern by many people. This trend is likely to increase as people become more conscious of what they are consuming and how it is being grown. People are going towards the trend of naturally produced ingredients than artificial one, they want to know the quality of the food and how the mixture is done. The restaurants have to become aware and know how to handle these concerns (Gluckman 2013). Consumer shift to value The problems in financial markets globally have led consumers to start considering the value of goods. Many consumers during low economy shifted to low priced commodities an most them complained about the quality (Kasriel-Alexander 2015). Restaurant have to improve on value of their foods rather on prices as shift to value is considered to be a trend that will continue for the next about five years. Question 6; Discussing the operating cycle of s baggers restaurant S bagger restaurant is technologically advanced fast food shop. The process of starting this kind of restaurant has been estimated to about 12 months involving licensing and designing. The layout for the restaurant requires large space which in most cases is difficult to acquire. Since the customers are to order electronically, it is therefore important that the restaurant should have all the food and beverages offered on its menu every time. The design should also be made in a way that the customer is able to pay electronically and also be able to communicate to the customers through located voice devices to the management about their concerns. References Syazwan Ab Talib, M. and Bakar Abdul Hamid, A., 2014. Halal logistics in Malaysia: a SWOT analysis. Journal of Islamic Marketing, 5(3), pp.322-343. Hetzke, O., 2013. Blue Ocean Strategy in the Hotel Sector. Dunning, J.H., 2014. The Globalization of Business (Routledge Revivals): The Challenge of the 1990s. Routledge. Jeston, J. and Nelis, J., 2014. Business process management. Routledge. Grant, R.M., 2016. Contemporary strategy analysis: Text and cases edition. John Wiley & Sons. Rothaermel, F.T., 2015. Strategic management. McGraw-Hill. Gluckman, R.L., 2013. A consumer approach to branded wines. International Journal of Wine Marketing. Kasriel-Alexander, D., 2015. Top 10 global consumer trends for 2015. Euromonitor International. Freeland-Graves, J.H. and Nitzke, S., 2013. Position of the academy of nutrition and dietetics: total diet approach to healthy eating. Journal of the Academy of Nutrition and Dietetics, 113(2), pp.307-317. Ergönül, B., 2013. Consumer awareness and perception to food safety: a consumer analysis. Food control, 32(2), pp.461-471. Read More