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Business Model and Strategic Plan Part Iii: Balanced Scorecard and Communication Plan

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En este ensayo se estará presentando un análisis ambiental interno y externo y un análisis de la cadena de suministro para la propuesta ofrecida en el nuevo negocio.
Se creara una tabla SWOTT donde se resumirán los hallazgos. En el análisis ambiental se deberán considerar como mínimo, los siguientes factores. Para cada factor se identificara la principal fortaleza, debilidad, oportunidad, amenaza, y la tendencia los cuales se incluirán en la tabla:
1. Fuerzas Externas y tendencias a considerar: Leyes y regulaciones, fuerzas externas mundiales, economía, la tecnología, innovaciones, aspectos sociales, ambientales y la ventaja competitiva.
2. Fuerzas internas y tendencias a consideras: las estrategias, estructuras, procesos y sistemas, recursos, metas, capacidades estratégicas, la cultura, tecnología, innovaciones, propiedad intelectual y liderazgo.
Se escribirá un resumen en el que se analizaran las fuerzas y tendencias relevantes de la lista anterior. El análisis debe incluir lo siguiente: fuerzas económicas, leyes y regulaciones con sus tendencias, hacer una critica de lo bien que la empresa se adapta a los cambios. También se analizara y explicara la cadena de suministro de la nueva empresa. Comparta sus planes de desarrollo y habilidades básicas de la influencia y los recursos dentro de la cadena de suministro con el fin de tener un impacto positivo en el modelo de negocio y de las partes interesadas. Identificar problemas y oportunidades. Identificar los problemas y/o oportunidades que enfrenta la compañía basado en nuestro análisis. Generar una hipótesis que rodea a cada emisión y preguntas de investigación que se utilizará para el análisis. Por ultimo identificar las circunstancias que rodean cada tema, clasificarlas, atribuir la importancia de cada clasificación y probar la exactitud de la importancia de cada clasificación.

SWOTT Analysis

Utilizando un análisis FODA, ayudara a el Restaurant Turo’s a mostrar cómo va a competir con otros restaurantes similares en la industria, que fortalezas este tipo de negocio presenta, como el restaurant puede evitar las debilidades internas y externas, que oportunidades puede tener el mismo, como mantenerse a flote con las amenazas y evitarlas, así como las tendencias que el restaurante va a enfrentarse y que acciones Turo’s Restaurant puede tomar para ayudarse ante estas tendencias.
Las fuerzas internas del restaurante son parte de la administración gerencial y como esta las lleva a cabo. Tener una buena administración en su lugar puede ayudar a dirigir una empresa al éxito. Una buena administración es cuando hay procesos y servicios trabajando simultáneamente y correctamente para ayudar a la empresa a hacer sus transacciones sin problemas y crear un ambiente donde los clientes se sientan felices y satisfechos. Esta es la fortaleza primordial en Turo’s Rest. Donde el servicio al cliente es lo primero. La fuerza externa está basada en el cliente. Los clientes son los factores externos que pueden hacer que un negocio sea exitoso. Tener contento y satisfecho a los clientes en Turo’s Rest. hace que estos pueden pasar un buen rato de relajamiento con sus familias. Clientes contentos significa gran parte el tener un negocio exitoso y rentable. Las debilidades internas pueden ser todo lo contrario de una buena administración.
Las condiciones externas ambientales, como decaídas en la economía o fluctuaciones en la oferta y la demanda pueden hacer estragos en un restaurante que es nuevo en el mercado y está comenzando operaciones. Amenazas como altos niveles de desempleo pueden hacer que los clientes hagan reducciones en sus presupuestos para ahorrar dinero por miedo a una depresión. Las condiciones internas como las ganancias, buena comida e incluso los empleados pueden ser una fortaleza o una debilidad para el negocio. Hay que llevar a cabo ambos análisis internos y externos, cosa de asegurar que las debilidades no salgan a flote y que las fortalezas del negocio prevalezcan.
Cuando hablamos de oportunidades, significa el camino a que una empresa sea provechosa o mejor dicho rentable. Usando la misión que se estableció como una oportunidad es otra manera de lograr el camino al éxito. También cuando existe la oportunidad en un negocio de poder asociarse con un inversionista el cual tenga la visión de invertir en el negocio para que el mismo tenga un capital con el cual pueda evolucionar poco a poco y llevar a cabo expansiones por etapas y a su vez pueda ahorrar dinero con los menos costos posible para el mismo, de esta manera se puede ir desarrollando poco a poco. Turo’s Rest. utilizará las oportunidades establecidas en el analisis SWOTT para llevarlas a cabo una a una. Un buen plan de mercadeo será establecido para utilizar parte de ese capital y dar a conocer el negocio en todos los medios sociales y creando una página de internet bien innovadora.
Cuando se va a establecer un negocio existen leyes y regulaciones ambientales que pueden hacer que este sea un proceso complicado. Consultar con organizaciones sin fines de lucro las cuales ayudan a los pequeños empresarios es de buena ayuda para Turo’s Rest. Existen contratiempos como permisos, leyes de salario mínimo, regulaciones de OSHA y otras que pueden ser demasiado para los pequeños negocios poder liar con las mismas. La ayuda de firmas especializadas de consultoría puede asegurar que todos estos permisos y leyes para establecer un negocio se lleven a cabo correctamente.
La parte estratégica es una herramienta de suma importancia para Turo’s Rest. La planificación estratégica ayuda al negocio a sobrevivir y cumplir las metas establecidas y a que el mismo sea un restaurant rentable y exitoso. El desarrollo de estrategias es cuando tú vas paso por paso planificando, estructurando y llevando un presupuesto de cuánto va a costar en dólares y centavos todo lo relacionado a establecer el negocio. Las estrategias ayudan al negocio a mantenerse dirigido por fin en común que es el bienestar económico del mismo. Tanto la gerencia como los empleados deben estar en el mismo carril trabajando en equipo.
La cadena de distribución son procesos que incluyen recursos internos y externos en el cual todo negocio se involucra con otras empresas. En un restaurante la cadena de distribución funciona de la siguiente manera. Los recursos son los vendedores que suplen el produce para la confección de los diferentes alimentos en el restaurante. La persona a cargo de la cocina debe notificar el inventario que se termina para que el mismo sea sustituido y en ningún momento a la cocina le falte produce para confeccionar sus platos. Esto es un trabajo en equipo para que funcione.
Los procesos y sistemas dentro de todo negocio son herramientas para que el mismo funcione. Procesos tales como los alimentos deben ser confeccionados de esta forma y que temperatura deben mantener. También procesos gerenciales de como los empleados deben mantener el inventario y entrarlo al sistema para asegurar que los procesos se están llevando correctamente.
Finalmente las metas y el SWOTT análisis establecidos como parte de la estructura organizacional de Turo’s Rest. , todas deben llevarse a cabo como parte de su misión. La meta de todo negocio es poder hacer la mayor ganancia posible. En orden de lograr esta meta y que sea una meta real, la planificación estratégica, las destrezas organizacionales y una buena administración gerencial deben estar cogidos de la mano. Sin estos tres jugadores principales un negocio no puede sobrevivir en una economía como la que estamos viviendo en estos tiempos.

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