SWAT analysis for Victoria Station Restaurants Essay -- essays researc

capital of Seychelles positionStrengthsConcept uniqueness- Concept found restaurants affirm on dcor and novelty themes, which are appealing enough to the customers to mass in work. For example Hard Rock Caf, Applebees, Rolling Rock Caf, or Outback Steakhouse. The Victoria Station utilized the English depot train to support the theme gas lights, a red English knell booth, and a London taxi.Quality control- The beef was cut to specifications, used controlled- serving fillets/top sirloin butts, and a computerized checking system to verify that unapproved vendors would be brought to managements attention should any items be purchased off of the approved purveyor list. Appearance, food conceptualisation and service, beverage, atmosphere, equipment, safety, and inventory control were set in detail with complete phone line descriptions for all managers.Financial control detailed reports and daily inventories.No denote or paid promotion- they were successful in the beginning with just relying on word of mouth.Promotions- one of the to a greater extent profitable promo was the costa promotion.WeaknessesOver expansion- Victoria Station went against its own policy 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 roughly 100 restaurants in more than 50 marketplaces. ()Inflexible concept design- The boxcar, compared to traditional restaurants created high occupancy be due to its expensive building and the maintenance. It also hindered the liquidation of assets to cover debts. circumscribed menu- Did not leave any allowances for customer change, dietary developments, or market swings for beef industry. Poor reaction skills- When V.S. sales started to lessen their reaction was to inscribe prices which finish up going against the original concept of prime rib at a good price.Identity 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 tenderness 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 oppose with the initiation of this chain.4) To save Victoria Station restaurants, they should stand either stuck to their business plan or at the point of decline in the lifespan cycle, just cut their losses and start completely fresh, including the building. Otherwise, I would have moved away from concept- type marketing to a value based marketing system on service, quality, and cost.Bibliography1) Lewis C. Robert. Cases in Hospitality Marketing & Management. conjuration Wiley & Sons. New York. 1997.2)Martin, Richard. Victoria Station Seeks Survival Options Nations Restaurant News. Sept 10, 1984.3)Kochak, White Jacque. Running out of Lives. Rest aurant business. July 20, 1987 v86 p1044)Strenk, Tom. Bets on soft Restaurant Business. October 10, 1984 v83 p176 5)Bernstein, Charles. The Classic lesson success breeds failure. Nations Restaurant News. June 16, 1986