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CasestudyDiscussionand2responses-1.docx1
Assignment: Case Studies
Name
Institution
Course
Instructor
Date
Part 1: Initial Post
Wagamama’s case study relates closely to my business plan. The case study is about a small Japanese restaurant in London that sells Japanese noodles. The food style in this restaurant is healthy, contemporary, and distinctive. Several hotels and restaurants serve the best dishes in London, but how many deals with Japanese foods? Very few. Thus, the management of this Japanese restaurant wanted to explore this gap. For a hotel to develop, it needs to have a “hotel competitive advantage” this means the hotel can generate more returns over a while. When a business has excess returns, it makes profits and has some amount to grow (Teck, & Karuppiah, 2020). However, a hotel may have a temporary excess return, but when competition catches up with it, it collapses and ceases to operate. Excess competition makes the market flattened because no investors are willing to put their capital in this sector.
References
Barrow, C. & Barrow, P. & Brown, R. (2021). The business plan workbook: a step-by-step guide to creating and developing a successful business, tenth edition.
Teck, T. S., & Karuppiah, N. (2020). Operation Strategy as a Competitive Advantage in Hotel Industry. International Business Research, 13(2), 35.
Part 2: Responses
A superb post! A hotel needs to build a competitive advantage. The hotel must ensure it has built a barrier to market entry, making it harder for other hotels to enter the market. Some sources of hotel advantages are; efficiency, customer-facing, production, and the advantage that occurs due to favorable government policies (Barrow et al., 2021). The ability of a hotel to secure the market is referred to as a moat. The occurrence of the moat means the hotel has succeeded in securing the market.
Reference
Barrow, C. & Barrow, P. & Brown, R. (2021). The business plan workbook: a step-by-step guide to creating and developing a successful business, tenth edition.
Response# 2
Great post! The ideas on when a restaurant provides the same quality of food and drinks at a slightly lower price than its competitors, it creates a competitive advantage has been well explained. However, to add on post this occurs in large restaurants with large customer bases. The management of the big restaurants can get their cooking items in bulk at a discounted price; thus, they still make a profit when selling their foods at lower prices (Teck & Karuppiah, 2020). The food bought in bulk includes fresh vegetables, meat, and beverages relatively used faster in restaurants.
Reference
Teck, T. S., & Karuppiah, N. (2020). Operation Strategy as a Competitive Advantage in Hotel Industry. International Business Research, 13(2), 35.
