SWAT analysis for Victoria Station Restaurants Essay -- essays researc

Victoria military postStrengths imagination uniqueness- Concept based restaurants rely on dcor and novelty themes, which argon appealing enough to the guests to draw in business. For example Hard contention Caf, Applebees, Rolling Rock Caf, or Outback Steakhouse. The Victoria Station utilize the English depot paraphernalia to support the theme gas lights, a red English telephone booth, and a London taxi.Quality control- The scream was cut to specifications, used controlled- portion fillets/top sirloin butts, and a computerized checking system to confirm that unapproved vendors would be brought to managements attention should any items be purchased collide with of the approved purveyor list. Appearance, food preparation and service, beverage, atmosphere, equipment, safety, and inventory control were set in detail with complete job descriptions for all managers.Financial control dilate reports and daily inventories.No advertising or paid promotion- they were successful in the beginning with just relying on word of m egressh.Promotions- one of the more juicy promo was the rib promotion.WeaknessesOver magnification- Victoria Station went against its own indemnity bases on building in areas with population of 1million or more. Even with expansion with the hopes of creating more volume, Victoria Station was still unable to cover the fixed-cost percentages. They had close to 100 restaurants in more than 50 markets. ()Inflexible concept design- The boxcar, compared to traditional restaurants created high occupancy costs due to its expensive building and the maintenance. It to a fault hindered the liquidation of assets to cover debts. Limited menu- Did not leave any allowances for customer change, dietary developments, or market swings for beef industry. Poor reaction skills- When V.S. gross sales start-offed to lessen their reaction was to raise prices which ended up going against the authoritative concept of prime rib at a good price. identity operato r crisis- When change was necessary they ended up only to created confusion for their market segment is it casual, family, fine dining, steak/burger, etc.. Opportunities&n... ... the mercy of the beef industry and their prices and a at the same time not relaying the prices to the customers, whos tastes are changing as well. But overall, no these problems correspond with the initiation of this chain.4) To save Victoria Station Restaurants, they should have either stuck to their business plan or at the acme of decline in the life cycle, just cut their losses and start completely fresh, including the building. Otherwise, I would have moved away from concept- type selling to a value based marketing system on service, quality, and cost.Bibliography1) Lewis C. Robert. Cases in Hospitality Marketing & Management. John Wiley & Sons. New York. 1997.2)Martin, Richard. Victoria Station Seeks choice Options provinces Restaurant News. Sept 10, 1984.3)Kochak, White Jacque. Running out of Liv es. Restaurant business. July 20, 1987 v86 p1044)Strenk, Tom. Bets on Bonkers Restaurant Business. October 10, 1984 v83 p176 5)Bernstein, Charles. The Classic lesson success breeds failure. Nations Restaurant News. June 16, 1986