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Business Models & Strategic Planning Assessment This is a Business Model Report/Plan, which will address the key features and justification for your business model choices. 1 Overview: Business model...

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Business Models & Strategic Planning
Assessment
This is a Business Model Report/Plan, which will address the key features and justification for your business model choices.
1
Overview:
Business model design and business model innovation examine the various options of how to make a new or existing business (more) valuable and viable. For this assignment we distinguish Business Model Creation and Business Model Innovation.
The starting point for Business Model Creation is usually a business idea, an invention, technological advancement, and the discovery of a market niche or any other knowledge that may promise successful commercialization. Creating a new business model means experimenting with the combination of various factors that jointly do not yet exist in a given market context and together present a unique way of gaining competitive advantage.
The starting point for Business Model Innovation is usually an existing business that for some reason has become or is in danger of becoming less viable. This could be the case because competing products and services have taken away market share or due to increased global competition, changing access to key resources etc. that lead to lower margins. The reasons for why an existing business model weakens are numerous. In any case, such situation means that strategists are asked to re-position the business or re-think how value can best be created and delivered.

The strategic management and innovation methods, tools and techniques being used for either situation are largely the same. This assignment requires you to individually either innovate an existing business model or create a new business model. Having gained a sound understanding of the various elements of a Business Model you will now chose a market context and start exploring the options for improved or new business models.
The four key tools and techniques used in this assignment are the Business Model Canvas (BMC), the Value Proposition Canvas (VPC), the Blue Ocean strategy and Test Cards as well as some other related Strategic Management techniques.
You are going to engage directly with existing and potential customers, talk to existing and potential suppliers, or other stakeholders for the purpose of gathering important information, evidence and support for the creation of value propositions and related business model options.
Your task is to imagine, explore, test, verify and articulate the elements of a BMC and VPC and to ensure their fit. You might apply a business model pattern or a combination of patterns. Importantly, blue ocean strategy and tool should be employed to justify the viability of your idea. Additionally, test cards should be employed to prove that the idea is workable
How to Start:
Start by choosing a market or industry context in which you like to create or innovate a business model. You can:
· Take an idea for a business that you already have and create a business model for it.
· Pick an existing business in a foreign market to
ing to Australia.
· Pick a business and explore a new market segment.
· Take a business you know well (e.g. through your job) and innovate the business model.
· The most important is that you gain access to and develop a thorough understanding of the market segment. You will practice the various tools and techniques of value proposition development and business model creation.
Throughout the course of this assignment you will apply the techniques that are covered in class. On a weekly basis there will be recommended tasks and/or questions for you to investigate. The answers to those questions will come from your engagement with real (potential) customers and other (potential) stakeholders in your business.

Documenting those interactions and responses will provide you with the information and evidence needed to justify your business model choices. Keep a record of the various iterations of your BMC and VPC to show progress and how the model and your thinking evolved over time.
Assessment Criteria
The assignment relates to the following subject learning objectives:
· Use creative and analytical techniques to make and justify strategic decisions.
· Apply processes and methods of value creation, business modeling and strategic planning.
As well as to the following program learning objective:
· Formulate creative and innovative solutions to complex management issues (2.2)

Your report will be assessed according to the following criteria.
· Demonstrates clearly the application of the Business Model Canvas, Value Proposition Canvas and possibly other relevant innovation management tools and techniques including blue ocean strategy tools and test cards to create and justify a specific business model (30%)
· Successfully applies critical thinking, and analytical thinking to create elements of a business model and predict their strategic implications (20%)
· Report is well written, laid out and referenced and communicates clearly (Communication skills, 5%)

Business Model Design/Innovation: Business Model Report/Plan, which will address the key features and justification for your business model choices.
Start by choosing a market or industry context in which you like to create or innovate a business model. You can:
Take an idea for a business that you already have and create a business model for it. Pick an existing business in a foreign market to
ing to Australia.
Pick a business and explore a new market segment.
Take a business you know well (e.g. through your job) and innovate the business model.
The most important is that you gain access to and develop a thorough understanding of the market segment. You will practice the various tools and techniques of value proposition development, business model creation, blue ocean strategy and test cards
Throughout the course of this assignment you will apply the techniques that are covered in class. On a weekly basis there will be recommended tasks and/or questions for you to investigate. The answers to those questions will come from your engagement with real (potential) customers and other (potential) stakeholders in your business.
Documenting those interactions and responses will provide you with the information and evidence needed to justify your business model choices. Keep a record of the various iterations of your BMC and VPC to show progress and how the model and your thinking evolved over time.
XXXXXXXXXX%). This number of words does not include references, tables and graphs
References
Clegg, S., Carter, C., Kornberger, M., Schweitzer, J XXXXXXXXXXStrategy: Theory & Practice, Sage Publications, London
Fleisher, C.S. and Bensoussan, B.E XXXXXXXXXXBusiness and Competitive Analysis; effective application of new and classic methods 2nd Edition Pearson Education Inc. FT Press Upper Saddle River New Jersey NY. USA.
Teece, D XXXXXXXXXXBusiness Models, Business Strategy and Innovation. Elsevier Long Range Planning XXXXXXXXXX.
Bishop, P., Hines, A., Collins, T. (2007): The Cu
ent State of Scenario Development: An Overview of Techniques. In: Foresight, 9(1): 5-25.
Ghobadian, A., et al. (2008): Formal strategic planning, operating environment, size, sector and performance. In: Journal of General Management, 34(2): XXXXXXXXXXRigby, D., and Bilodeau, B. (2007): Selecting management tools wisely. In: Harvard Business Review, 85(12):20-22.
Whittington, R., and Cailluet, L. (2008): The Crafts of Strategy. In: Long Range Planning, 41: XXXXXXXXXX.
Answered Same Day Apr 12, 2020

Solution

Sundeep answered on Apr 15 2020
140 Votes
Business Plan for a Café         16
Student Name:
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Submission Date:
Abstract
The aim of this report is to create a business plan for a restaurant entitled with the name of ‘Royal Blu’. The study and the thesis were conducted with the objective of creating a newly formed system, which is cu
ently not present in Australia and would be a new exploration in the area of food and beverages. It is the inculcation of the advancement of Amazon Go into the food industry. This report aims to create a buzz and gaining visibility for the restaurant for its sustainability. The report consists of the business model canvas, value proposition canvas, Blue Ocean Strategy, marketing and marketing plans and the marketing tools which were selected by understanding the capabilities, strengths and weakness of the business. These models describe the business and its strength and weaknesses. These models define the way a business’s market and its products and the value proposition it offers. The main aim of this report is to define the business plan and the way it would approach its target customers. The business plan aims to generate and sustain the visibility of the restaurant All the strategies and theories have been chosen by keeping in mind the cu
ent scenario and situation of the market.
Table of contents
Organisation overview…………………………………………………………4
Products or services of the organisation……………………………….……….4
Objectives with the products or services………………………………………4
Primary and Secondary target market…………………….……………………5
Major competitors and their products or services………………….…………..5
SWOT Analysis or PESTLE analysis……………………………….…………5
Market opportunity ………….…………………………………………………6
Marketing processes and marketing mix for this plan……………………….....6
Business Model Canvas………………………………………………………...7
Value Proposition Canvas……………………………………………………....8
Blue Ocean Strategy…………………………………………………………...10
Plans for complying with Australian marketing laws and marketing code of ethics……………………………………………………………………………11
Costs and budget for the Marketing plan……………………………….………11
Conclusion ……………………………………………………………………..12
Appendix: supporting documents, attachments, pictures, diagrams and references………………………………………………………………………13
Organisation overview
Royal Blu is a large café in the busy street of Sydney. It is a privately owned café by Mr &
Mrs John. The café is starting in the mid-year of 2018 and this report is made in order to devise a business plan and a marketing plan and strategy for creating awareness for Royal Blu. This café is a step ahead in its functionality. Like in the concept of Amazon Go, where the customers do not need to stay in queus for bill payment, in this scenario, there is no need for the customer to wait for the food. Further would be explained in detail in the document, Instead of a quantitative study, a qualitative approach was promoted for use in order to create the business plan. Effects of
and, price, and risk on customers' value perceptions and behavioral intentions in the restaurant industry,2004)
Products or services of the organisation
The café provides bakery foods and service for the people who a
ive at the café. Also the café would be providing many kinds of drinks and eateries like cold coffee, pizza, pasta, lasagne, garlic
eads, sodas etc. The café also has an open Wifi which helps the customers to be connected without any extra charge and increases customer time at the café. The concept of Eat & Go is applied here which will enable the faster payments and quicker service to the customers. The value proposition is in the service offered here. Maintaining the quality of the food to top notch, quicker services guarantee customer acquisition.
Objectives with the products or services
The objective of the café is to create demand for its products and generate buzz for its name. The café is in a busy street of Sydney and the products and services are of such type that they can be eaten at ease also and in a jiffy too. The cold coffee is served in such a cup that the customers can take it away and place it comfortably in their vehicle’s cup holder.
Primary and secondary target market: target market may be defined into primary and secondary depending on the use of the product or the service. The one for whom the product or service is aimed is known as the primary target. Customer characteristics can be studied through different factors such as cultural, social and personal. (Kotler et al. 2012, 173.) Royal Blu will target the working professionals residing in the nea
y neighbourhood of the town, visitors and workers who desire to eat at a sophisticated yet a casual eating and enjoy an experience of a light environment. The business would also cater to the pedestrian friendly people residing in the nea
y residents.
Major competitors and their products or services: Competitors are defined as the other players who offer similar products as us and operate in the same target segment as us. The competition may be tough or easy but competitors eat into our market share and leads to loss in sales. Competitors eat up the market share and may also drive the market change. Hence it is very important to keep a tab on the competitors. The major café’s in Sydney would fall under the category of competitors. These include: Pablo & Rusty’s coffee roasters, Mecca, Café Sydney etc. These café’s offer similar products to the similar target audience at similar prices. (The restaurant: from concept to operation, 2013) . Cu
ently there are NO businesses which apply the concept of Eat & Go and this proves to be a strategic leadership point in which the target customers who do not want to waste time are quickly off.
SWOT Analysis: SWOT analysis is done in order to understand the factors affecting the groth of the organisation. It shows the positives and the negatives of the organisation with respect to the internal and external environment. SWOT refers to the strengths, weakness, Opportunities and threats to the organisation. It can be partitioned into two environments, internal and external. The internal environment focusses on the strengths and weakness of the organisation and external environment focusses on the Opportunities and Threats (Kotler et al. 2012, 70-72.)
· Strengths: Unique menu, competitive pricing, excellent infrastructure for sitting, free facilities such as wifi, online orders and deliveries and enjoying, six sigma wastage reduction process in supply chain of the restaurant. Eat & Go concept which redefines the methodology of payments
· Weakness: Cu
ently no reputation and difficult to promote and the restaurant has no...
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