SWAT analysis for Victoria Station Restaurants Essay

Food is one thing that has been around for many years, because people need it in order to survive. Over time it has caused a big change in the way Americans eat contributing to many other factors such as time and money. For instance, my mother has been trying to lose weight for many years, and she has tried many diets seen on television and diets friends have told her about. All the programs she has tried have not worked out for her, well trying these diets she has lost time and money. The amount of money to join

People that don’t always have the luxury of eating out could just buy a kids’ meal. Just as important, they are often a fixed price, so you never have to eliminate a menu option because it is too expensive. On the other hand, restaurateurs make kids’ meals cheap in order to “bring in the entire family,” and their business may suffer if everyone ordered them. Kendall Goodrich, a marketing professor, says that “if everyone ordered off this kids menu, then they wouldn’t make any money” (Wallace). But Alex Van Buren, a chef, adds that “the price point is right for a small appetite, and they’re less likely to screw up a hot dog” (Paley). If restaurant owners opened up the chance for adults to order off the kids’ menu, they would be apt to bring in more customers, and in the long run, bring in more

The restaurant targets middle to lower-middle class families with children, as well as adults and seniors, located in Orlando, Florida. The area within 15 minutes of the store has 10,000 families, mostly from lower to middle class neighborhoods. Average family size is 4 people per household. There is no direct competition; however, there are fast food restaurants like McDonald’s, Taco Bell and Wendy’s in the geographical target market. The lower to middle class population is growing at about 6% per year over the next five years in this area.

Right now overproduction of bad foods is becoming a problem not only for the environment but also for the people consuming them. Bittman said that hundreds of years ago everyone cooked their own meals with local ingredients, nothing shipped around the world and nothing was processed. However as time went on more ready foods were being made, more restaurants opened, family farms were shrinking all because it was more efficient this way and convenient. Most people now were buying prepackaged food and food shipped from around the world and less people were eating home cooked meals.

Given the changes in Red Lobster’s strategy over the past few years and the surprising ability to attract new, “experiential” customers, it our recommendation that they modify their strategy to focus on pursuing this type of clientele. We will go into further detail momentarily; however, the reason for focusing on the experiential customer group is that Red Lobster has the opportunity to increase revenue and net operating income at each restaurant by 20% or more. Granted, these are enormous gains and it will take a few years to realize their full potential, but for the reasons laid out below, we believe these gains are a realistic possibility.

Life today in 2014 is vastly different to the period 1500-1800 as described by Blainey (2000). Survival no longer hinges on hunting and gathering food. In fact many people today give little or no thought to food production. Instead, we drive to a supermarket and buy whatever we want to eat. We have access to many restaurants and fast food outlets, so we not only have ample food at our fingertips, we don’t even have to prepare it if we choose not to. Advancements in production and using machines in place of humans (Henslin, Possamai and Possamai-Inesedy 2011, p. 139) mean food is now farmed and produced on a much larger scale (Macionis and

Major labor-saving technological changes of the 20th century gave rise to the industrial processing of food. In the 1950’s and 60’s we saw a rise of supermarkets and the spread of fast-food eateries. The growth of supermarkets and fast-food eateries gave way to a new method of consumption. No longer was food’s route from the local farm or ranch to the

being labeled as the first family restaurant to integrate food, animated entertainment, and an indoor

Another important element to look at for food is how our food is made and our options to food. Over time, Dan Barber explains that we have shifted our approach to eating from family style that consisted of a classic meal centered on a large cut of meat with a few vegetables. Later shifting to a cautious approach that we expect our meat is from free range animals and the vegetables are locally sourced. Whereas, today we are more of an integrated system of vegetable, grain, and livestock production that is fully supported by what we choose to cook for dinner. Since we experience no upper limit on the amount of meat we can consume. As a result from the industry becoming too good at producing a lot of animals too cheaply.

Since 1952 when founder Charlie Doe established the Ninety Nine Restaurant he has always instilled the idea of serving others well before a mission statement was ever written. Charlie Doe wanted a restaurant where he can serve everyone in the Ninety Nine Restaurant including guests, team members, stake holders, and the community with respect. In essence, Charlie wanted a place where everyone “could get no-nonsense food at down-to-earth prices, and where they'd be treated right by people who had a passion to serve”. This idea was created when the restaurant was founded in 1952 and is still evident today. With this idea of serving also comes the ability to cater to most taste buds and allow everyone to eat something that they will enjoy. This

* High quality products with the best raw materials (naturally raised beef, pork and chicken)

One of the key operational ingredients to make them successful is their hours of operations. The restaurant is only open from 11a to 2pm and from 5pm to 10pm. This could by far be one of the best strategies for them as it allows them to focus on the lunch and dinner seekers in the neighborhood. These hours of operations make it very easy to find part time employees helping keep payroll and benefits at 15% compared to 26.9% for the average limited menu restaurant. Being a buffet style restaurant and priding themselves on the freshness of their food, the owners have managed to run operations that allow them to reduce waste to mainly what the customers don’t finish eating. This also allows them to keep their

- Growing market - Increasing of disposable income Social factors: - Busy Life styles - Healthy eating - Obesity - Increased vegetarianism - Social activities Technological factors: - Investments in technological innovations - Social networking channels - Online ordering

Great food, high-traffic location, and super decor -- all are important to the restaurant business. If you take a close look at what

much food to purchase and to cook. Thereby, reducing the amount of food that might go to waste and a mountain of leftovers.