Business Report Thai Tannic : Executive Summary

Singapore Airlines have a dual strategy that balances purposes that are traditionally viewed as incompatible opposites. The Harvard Business Review describes this as being “a premium service provider and a cost leader”, (Heracleous & Wirtz, 2010). Combining product differentiation through uncompromising customer focus which “includes everything that would enhance the travel experience for the customer” (Phong, 2014) and cost leadership “product leadership does not mean ever-more complex offerings or throwing money at a problem”. In general, Singapore Airlines strategy is about organic growth and enhancement of partnerships with other airlines. However, Singapore is investing its healthy profits in other airlines, such as SilkAir and Virgin Australia both to establish presence in those markets, and to build partners for codeshare arrangements. Singapore Airways maintains low operational costs through outsourcing of support functions, such

Jerome Simelane, the airline's Commercial GM, “By using what we have learned over the years about international airline best practice‚ we have also created a cost structure which allows us to offer competitive fares without cutting any corners on quality‚ safety and reliability."

Patagonia’s value proposition is based on embedding environmental sustainability in every business decision it makes. Its core strategy is differentiation by focusing on durability and quality of products whilst minimising its carbon footprint and use of synthetic ingredients (what). The business model revolves around developing innovative technologies and influencing competitors and suppliers alike to adopt environmentally-friendly processes (how). Commitment to these causes while maintaining quality has allowed it to develop a loyal customer base amongst high income groups and athletes (who) and significantly increase customer’s willingness to pay.

Almost everyone encounters food every day, and a lot of times, it is taken for granted. According to worldfooddayusa.org in 2009, 2.3 billion tons of food was wasted worldwide, and in the U.S. alone 20 pounds of food is wasted per person each month. The amount of food wasted is ridiculously high and needs to be stopped. If Trine University takes steps towards preventing food waste, it could not only save the university money, but also save the environment in the process. There are simple solutions to help solve the food waste issue at Trine University, like creating a voting system for food choices, lowering the portion size, and recycling unused or extra food. Taking steps to prevent food waste will benefit the university, the economy.

Provide full value of money for customers through reduce cost and enhance level of quality (Qantas Airways Limited, 2014).

Wai-Ling is considering two big changes to his restaurant business. One is the possibility of adding a delivery service or to open a new unit a few blocks away from the current restaurant (Rao, 2004). Wai-Ling has a variety of challenges with both of these options; marketing, operational issues, inventory, and financial concerns. I recommended that Wai-Ling starts a delivery service because he would have quicker return on his investment without much capital needed for start-up. Also Mongol BBQ can increase business without significantly increasing regular operation costs or require expansion of their facilities.

By using the various main concepts like low fares, great services and targeted marketing they were able to achieve good success. By focusing on the main strategy aspects simultaneously like lowering operational costs, optimizing logistics, increasing the service level and perceive value by portraying a high end service, Song was able to integrate these various aspects nicely.

For this Business Strategy Report, I have selected a restaurant chain named Nando’s. It was established in 1987 by two friends, Fernando Duarte and Robert Brozin (Nando’s.com, 2017). Although being a South African brand it has Portuguese influence and the restaurant chain depicts these designs. Nando’s specialty is flame-grilled chicken spiced with their unique selection of marinade sauces and spices ranging from mild to extra hot and for those individuals not into the hot stuff, there’s a lemon and herb option. It also has other selected food options to choose from in their attractive menu. Its niche market is working middle class male and female customers who enjoy spicy food and casual dining. It also caters for kids and families.

Over the years, company sustained low operation costs and tickets prices following well-developed strategy. Among other measures, it was able to keep prices low by flying only one airplane type, minimizing service and maintenance expenses, and convincing employees to cut gate turn-around times and make the airline more efficient (Fitzpatrick, 2005).

“Reduce, reuse, and recycle” is a motto that pioneered environmental programs in schools, and public announcements. This motto also holds true in the food service industry. Following the trend to “go green” means implementing this motto into restaurant operations. This includes procedural changes that aim to reduce the amount of resources used, attempting to reuse resources, and recycling those that cannot be reused. Restaurants can move toward more sustainable food service through the utilization of

"Global airlines have realized that ancillary revenues can make a huge difference to profit and loss, especially during difficult times” (Upadhyay, 2013, p.1). From a business point of view ancillary revenue has become a necessity for all airlines as they all struggle to fill the profit gap created by high operating costs and intense competition, in order to achieve an increase in profitability (Kuuchi, 2013). According to Robson, competitive advantage is attained by targeting to provide a more relevant and advanced product offering for the same price as the competition within the same market (Robson, 1994). However low budget airlines have turned this around and have focused on attaining competitiveness by offering lower prices than competitors, making their pricing their superior value and unique benefit, without increasing the products value itself, but simplifying it to its basic and letting the customer change the product to its personal needs and demands (E. Porter, 1985). Budget ticket offerings have long proven to be one of the most successful strategies and business models in the airline industry for companies such as easyJet, to attain not only a rise in profitability but also to increase market share and competitive edge, as more and more budget-conscious tourists are willing to give up comfort in return for lower fares (Hyonhee, 2012).

Although, one of the methods that individuals can use is producing drinking cups in a way that will be environmentally friendly. A decision made by humans that will contribute to the logic of being green is participating in the production of paper cups rather than ceramic drinking cups. ”According to one LCA study, it takes 14 megajoules (MJ) of energy to produce one ceramic coffee cup. By contrast, it only takes about 0.4 MJ to produce one paper cup,” (Tinnesand 12). Based on this Life Cycle Assessment study, it shows how producing a paper cup will have better effects than producing ceramic drinking cups. So we may be willing to bear the environmental cost of reducing our use of these products because of other ways they impact our ecosystem,” (Tinnesand 13). According to these two quotes, they both critically show examples of how humans across the planet can do simple tasks to help maintain the planet’s proper health. These two quotes show the benefit of accomplishing environmentally friendly tasks to help maintain the planet’s stability by providing an example of an environmentally beneficial decision and its impact. Another decision that can be made by individuals across the World that will have positive impacts on the environment is the analysis of the type of material used to store beverages. Many containers can be disposable. Although, out of all of the types of material used to manufacture the containers, some will successfully

One factor behind the appeal of local foods is the reduction in vehicle-miles traveled to bring food products from their origin to their destination, making local foods more sustainable (at least on one metric). Sustainability focuses on reducing energy- and resource-use throughout all aspects of food production, processing and distribution. Food waste has become a particularly hot topic in the food industry, and something businesses are beginning to tackle. Solutions include new processing technologies, such as Mouvex’s “eccentric disc pump products” that maximize product recovery from piping, as well as new packaging strategies, such as single-serve packs that ultimately result in less waste by consumers. Food and beverage manufacturing companies can also increase their sustainability by using less packaging material overall and more environmentally-friendly materials, such as bioplastics.

With casual dining chain Nando’s about to celebrate its 25th anniversary, Thabang Ramogase, Marketing Manager, spells out the brand’s expansion plans. By Ian Armitage

It’s a chilly winter evening in Bangalore and Vijay Mallya looks out of the window with a Kingfisher Beer pint in his hand. He looks out at the reddish horizon and contemplates the future of his airlines - The Kingfisher Airlines. He has recently bought the first low cost carrier in India, Air Deccan. With the sale of Air Deccan, the industry has seen a correction of sorts, in terms of the cost of travel. With increasing oil rates and the turmoil that the airlines’ industry is currently in, Mallya needs to come up with a strategy to make best of the low cost carrier. He also needs to