Bsbmgt616 Develop & Implement Strategic Assessment Answer

Answer:

Introduction

The ‘Australia Fare’ attracts approaching customers by providing them with unique and exciting dining experience. Professional service, high quality food and beautiful environment differentiate ‘Australia Fare’ from its competitors.  

Current and Near-Future Products

The Products sold be ‘Australia Fare’ fall into following categories-

Pies and Cakes
Juices and Sodas
Kid's meals
Sundaes
Shakes
Egg Meals (Omelets, scrambles, eggs)
Griddle meals (French toast, waffles, pancakes)

Near-Future products-

• Starter soups
• Smoothies
• Burgers
• Sandwiches
• Meal Salads
• Hot dogs
• Quick breakfasts (muffin, granola, fruit salad, cereal etc.)

Competitive Advantage

The pricing for ‘Australia Fare’ has been intended to make the restaurant a fast food launch. The rationale is customer will feel the splurge on drinks, desserts and starters as it does not provides the customers with everyday experience. The pricing set is 5 percent lower than conventional diners with unique packaging (Lee, 2017).

Benefits and Value Provided to Customer as Opposed to 'Features’

‘Australia Fare’ is a themed and unique restaurant where premium customers are willing to pay little extra for all the excess elements which are beyond foods. First time deals and coupons can be easily found in online ads and local events and official website. A standard deal can be free small starter with meal purchase. This is how the customers can be tracked through name as well as address.   

Environmental and Social Impacts and Implication

The ‘Australia Fare’ diner blog is shared between the management and servers in the restaurant. After the theme nights are over, a written post will be about the events providing the review and taste of what the whole evening comprises of? Blog posts will provide trivia questions on food items and encourage answers and user comments when publicizing the menu of ‘Australia Fare’. Customers are encouraged to become the fans of the Facebook page.  

What Regulations, Standards and Codes must be complied with?

Australia is well known for world class dining. The industry includes licenses cafes, restaurants and special circumstance license which include pool halls, caterers and limousines that may serve food. 95 percent of catering business employs less than twenty people. This makes it an intensive service community which sits squarely in a business industry (Olsen and Zhao, 2004).  

Product in its life-cycle 

• Research completed-Quick Breakfasts
• Prototype completed- Starter Soups
• In-house testing-Burgers and Sandwiches
• Customer testing-Hot Dogs and Meal Salads
• Market ready-Kid’s Meal, Fruit Juices
• First up-grade completed-Egg Meals

Product Analysis and Planning 

Current Situation

Australians will be eating more meals out of the home and this is due to lifestyle and work pressures. People rely over takeaways, restaurants for catering to the dietary needs. It is critical to prepare the menu and setting right price. A menu price is governed through market forces and amalgamation of food costs and how to realize the profit.

Key Product and Market Issues

Selecting an appropriate location is necessary. Selection of right location can make the difference between success and failure.

Key Strategies

State, Federal and local councils will govern the hospitality sector. In order to start a new business, key decisions must be considered before leasing or purchasing the new building. Legal requirements for the restaurant must be considered.

Performance Measures and Targets

Workers will work in a safe environment which is free from discrimination and receive entitlements. The industrial awards and different styles of working must be considered.

Conclusion

Finding good staff in hospitality sector is a biggest issue. Retention of right staff, the employer needs to be aware of legal rights and must provide to prospective employees. 

References

Lee, P. (2017). Training and Development Trends in the Hospitality Industry- Evidence from Hospitality Management Journals and Development Trends in the Hospitality Industry- Evidence from Hospitality Management Journals. Journal of Tourism Research & Hospitality, 06(02).

Olsen, M. and Zhao, J. (2004). Industry change, environmental scanning and firm strategy: how is the hospitality industry doing?. Tourism and Hospitality Planning & Development, 1(1), pp.13-18.