Company Analysis of Nestle Corporation Essay Example | Topics and Well Written Essays - 2750 words

Company Analysis of Nestle Corporation - Essay Example A situational audit is a comprehensive analysis of an organization’s current state in comparison to its micro and macro economic environment. According to Cherniss and Adler (2000, p. 97), a situational audit helps to establish the organization’s current situation in relation to its marketing objectives. In addition, a situation analysis identifies the future economic performance of the organization if it continues to use its current strategies. Nestle foods has operations in more than eighty countries globally. The organizations expansion strategy is implemented through joint venture and acquisitions. This report presents a situational audit for Nestle Foods, one of the world’s largest organizations. It explores the external, competitive, and internal market factors influencing the organization performance. Finally, it provides an analysis of the suitability of the marketing strategy used by the corporation and provides appropriate recommendations. The Internal environment According to Remenyi, Money and Bannister (2007, p.128), the internal analysis of an organization helps to identify the organization’s strengths, weaknesses, opportunities, and threats. The strengths represent the competencies and resources within the organization, which help it to achieve a competitive position in the industry. Nestle foods has numerous strengths which have helped the organization to become one of the worlds largest corporations.... Management of the organization has excelled in creating an environment, which foster innovation in the company. Innovation has helped the organization to achieve internal growth through the ability to meet and surpass consumer expectations. Nestle Foods has uses a low cost strategy which helps the organization to maintain low cost for all operations. Through the low cost strategy, Nestle Foods is able to offer its consumers competitive prices for its products. In addition, Nestle foods have a highly competitive team of research and development in charge of new product development. Nestle Foods has affiliations with major learning institutions and has developed a university where most of its research and development is conducted. The research and development team has enabled Nestle Foods to differentiate its products from those of its competitors in the industry. Another strength that Nestle Foods has its health based weight-management product line. With the growing popularity of heal th foods in the European market and other countries, this presents a lucrative opportunity for Nestle Foods. According to Remenyi, Money and Bannister (2007, p.128), threats are factors in the business environment which may hinder the successful implementation of an organization strategies. Nestle Foods has undertaken an intensive expansion strategy by venturing in many markets in Europe and other continents. However, most markets in Europe are already saturated which may hinder the successful implementation of the Nestle Food’s expansion strategy in European markets. For example, when Nestle Foods launched its yoghurt, Yoplait, in France, it failed to acquire a large market share because Danone is the established brand of yoghurt in the country. Nestle

Restaurant design issues Essay Example | Topics and Well Written Essays - 1750 words

Restaurant design issues - Essay Example The problem is in choosing the right kind of lighting. 4. Acoustics can make or break a restaurant. If the restaurant is too loud, then people will not want to eat there, unless the theme is that the restaurant is fun and vibrant. The right acoustics is essential to the success of the restaurant. Concept One of the most important aspects of design of the dining room is what concept is the restaurant going for? The concept is important because all the other aspects of the dining room would play off of this (Walker, 2005). Walker (2005) describes what a restaurant concept is, and how designs might change according to the concept that is conceived by the restaurant designer. He describes concept as â€Å"the matrix of ideas that constitutes what will be perceived as the restaurant’s image† (Walker, 2005, p. 51). A restaurant should aim for a concept that is different than other competing restaurants, while also being better than these other restaurants. The elements of con cept are atmosphere, menu, location, marketing, image and management. Examples of concepts include family restaurants, romantic restaurants, fun restaurants, formal restaurants, and, within each of these broad categories are sub-categories that help further define the restaurant. The concept should be clear-cut, in that the symbols, furnishings, service and everything else about the restaurant should be integrated into the proper image that is conveyed to the patrons about the restaurant. In other words, the restaurant should have some kind of theme, character or purpose (Walker, 2005). Walker (2005) lists some of the concept restaurants that have been successful, such as Planet Hollywood restaurants, Lettuce Entertain You restaurants, and different restaurants that are owned by celebrities. He also states that one of the most successful restaurant chain concepts is that of the Hard Rock Cafe. This was a chain that was founded in London in 1971, and each of the restaurants boasts ro ck ‘n’ roll memorabilia and a generally loud and boisterous atmosphere. Therefore, when beginning with the different dining room elements, one must first begin with what kind of concept the restaurant has. This will dictate the three elements that will be explored further in this essay – color schemes, lighting and acoustics. Obviously, a restaurant that has a concept as a family restaurant would have different lighting, color schemes and acoustics than would a restaurant that is being marketed as formal, or a restaurant that is marketed as fun - such as a Hard Rock Cafe or Planet Hollywood. Color Color schemes is the first element that must be considered. According to Piotrowski and Rogers (1999), color schemes need to reflect the overall concept and type of restaurant, as well as take into consideration the current color trends. The color scheme may be unexpected or traditional – for instance, in a Chinese restaurant, the traditional color scheme is red and gold. Unexpected colors might be mauve and walnut. This can work two ways – on the one hand, unexpected color schemes set the restaurant apart from other Chinese restaurants who stick with the more traditional schemes. On the other hand, this kind of color scheme might turn off the patrons who have come to expect the more traditional color scheme. Piotrowski and Rogers (1999) recommend studying color psychology before deciding upon the restaurant color scheme – certain colors stimulate appetite, other colors are soothing, and