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PERFORMANCE CONSULTING

Consulting Plan Assignment

Desmond Graham

Grantham University

Introduction

A business consulting plan is essential for outlining the comprehensive needs of the dynamic business in the full range of the company cycle. A consultant plan is outlined by a specific consultant engrossed in a certain business to make the organization or business achieve its set targets and goals hence emerging victorious. Professional consultants are frequently moved to the target client sites to provide expert knowledge in a specific subject that correlates with their business. There are different types of professional consultants, such as technical, accounting, and management consultants. The aims and purposes of consultants vary depending on their area of specialization. However, all consultants, irrespective of their fields, have a common purpose: to make a company or business more profitable. Below is a comprehensive outline of performance consulting within the food and beverage industry.

An Introduction To The Company

Target Audience

The target audience in a business encompasses a group of individuals who are most likely to be interested in purchasing your products, goods, and services. They usually possess certain demographic characteristics that make them fit for your deliveries. Regarding the food and beverage industry, my target audience would be the post-millennian generation composing of mainly young students in colleges, universities, and young professionals. Such a generation forms a better part of customers who often visit restaurants near educational institutions and workplaces. The audience involves both young men and women, aged between 18years to 37 years. The business targets audiences who have busy schedules concerning their class and work attendance. They do not have time to frequently go back to their houses during lunch breaks for meals; rather, they prefer to grab some take-away foods or fast-made foods from the restaurants and hotels.

Client Problems

Clients or customers face many challenges or problems while trying to get their preferred goods and services. Several issues or problems have been identified to be faced by the food and beverage industry clients. The problems need to be addressed with an immediate effect to boost sales and increase clients' loyalty. Among the problems identified is the anti-sugar movement, which involves high sugar levels in beverages such as coffee and tea, which enhances diabetes and other health-related issues. Also, several clients have reported increased face-to-face contact between the customers and restaurants staff and customers to customers. Such a situation has made many clients worry concerning the increased rate of the COVID-19 virus. They are afraid of falling victim to such, hence avoiding going to restaurants that have failed to observe the measures to prevent the virus.

Further, the students and young professionals have reported a high degree of unhygienic within the surrounding restaurants. High cleanliness levels are crucial for a place dealing with food and beverage stuff (Hagen, 2021). Cleaning should be maintained starting from the working staff, utensils, and other equipment used to the overall environment. The working staff, especially the cookers, need to put on proper attire and cover their hair. The cutlery and other utensils should be thoroughly cleaned and sterilized if possible. An unclean environment puts the clients at risk of contracting germs hence exposed to devastating health issues such as vomiting.

Lastly, the problem of inefficient use of technology was also reported. The clients are a young generation, and they spent most of their time interacting with the internet (Uttama, 2021). The restaurants need to implement websites where their menus are posted to view and easily make a prior booking or order. This facilitates time-saving, and the youths will enjoy the services.

Objectives

Objectives are set to be achieved at the end of a project. Achievement of the set goals symbolizes a successful project. By the end of the project, I aim to enable restaurant owners to understand the significance of integrating technology in their business, especially where the majority of clients are youths. Also, to equip them with ideas on several technological measures that can be implemented to boost their sales depending on the restaurant's status.

Further, to equip the working staff on the importance of maintaining high levels of cleanliness within their working environment (Salter & Dickson, 2020). It will be a way of attracting more customers hence elevating the business progress.

Desired Outcomes

For the objectives or goals to be more concrete, there is a need to ensure that the person involved in the business can afford the necessary resources to implement the desired technology and maintain high levels of hygiene. Also, it will be necessary for the entrepreneur to be psychologically ready to be equipped with business ideas.

Purpose statement

To effectively help the food and beverage business that serves the post-millennian generation to boost their sales and increase the client’s loyalty.

Mission Statement

Appreciating the full potential of technological innovation, with worldwide access to research and education, whole involvement in culture to drive a new era of progress and productivity in the food and beverage industry.

References

Hagen, L. (2021). Pretty healthy food: How and when aesthetics enhance perceived healthiness. Journal of Marketing,85(2),129-145.

Salter, L., &Dickson, A. (2020). The fantasy of healthy food: Desire and anxiety in healthy food guide magazine. Critical Public Health,1-13.

Uttama, N. P. (2021). Open innovation and business model of the health food industry in Asia.Journal of Open Innovation: Technology, Market, and Complexity,7(3),174.