Olive Tree Restaurant business operational systems assessment

Extract

[...] High quality services: The restaurant generally promotes quality services and food products. The quality services are enhanced through swift services in which a customer gets served as fast as possible upon sending a request. The food is also of high quality as depicted through the high quality pizzas that are also considered to be of fair size. The quality of food is further attributed to few cases of left overs by satisfied customers. iv. Prime Shopping and Entertainment Area: Generally, the Ealing area is characterized by many activities that promote the restaurants business. [...]

[...] Critical evaluation of the restaurant After evaluating of the Olive Tree Restaurant business, it can be ascertained that Angelo has not yet made any money out of the restaurant business. The restaurant currently relies on the revenue generated through the sale of food and drinks only. Such revenue is far much less than the cost of running the restaurant. The overhead costs are relatively too high to be covered by the sales on food and drinks only. The initial costs of structuring the complete restaurant business included rent that amounted to £143,000 per year and £445,000 for turning the bank into a restaurant, and a bank loan of £335,000. [...]

[...] Porter, M. E The Five Competitive Forces that Shape Strategy",. Harvard Business Review, pp. 86-104. U.S Small Business Administration Understand Your Market. [Online] Available at: https://www.sba.gov/content/do-your-market-research [Accessed 25 January 2015]. [...]

[...] These shades are used to generate more space that can be occupied by customer especially during peak seasons. Weaknesses The restaurant is however faces with various weaknesses with the key weakness being its inability to make profits within its first trading period. i. Realized Losses: The Company has made a loss amounting to £76,602. It has a lot off expenses to cover even during its second trading period. This weakness further exerts more pressure to the restaurant's operations. ii. Periphery Location: Its periphery location is not the best for its business activities. [...]

[...] A case study on the restaurant has been provided to analyse the business position of the restaurant. Reflecting on the case study, a thorough assessment was done on the operational systems for the effectiveness of the business after which the operational planning as well as implementation within the business's hospitability units are critically appraised. It is confirmed that Angelo has not made any net profits so far, but the revenues generated from the restaurant are generally attractive. This is a good aspect for its business position (Porter, 2008). [...]