Drivers and Performance Consequences †Free Samples to Students

Question: Discuss about the Drivers and Performance Consequences. Answer: Introduction: Political- The political stability prevailing in Europe helps in the growth of a business and the financial benefits that people get helps in the flourishing of new business. UAE has been a model of that of political stability and this helps business of different kinds. Political unrest prevails in the other countries but UAE inspite of having foreign community experiences stable political conditons. Economic- There is a strong cohesion in the leadership of the country along with that of the openness and this has helped in boosting the economy of UAE. It is economically very advanced owing to the educational along with health development. Social- Development pertaining to infrastructure has been impressive within the UAE. There is the existence of welfare system that helps in offering free services to that of the nationals. The enrolment of girls in the educational institutions is impressive and the social development has helped in the growth of different business (Molina-Azorn et al. 2015). Technological- Free wi-fi within the public spaces of UAE helps the different kinds of business to flourish. Technology has been created that can help in the monitoring of infrastructure. Digital technology helps in improving life of citizens. Legal- Reorganization pertaining to existing legislative framework can help in the establishment of that business ventures across that of the UAE. Cross-border trade can be easily facilitated with the help of the regulations existing in UAE. Environmental- UAE ranks one in terms of the ecological footprint. The environmental issues are caused owing to the exploitation of that of natural resources along with that of rapid population growth. 5 forces Analysis Business related to food is opening in the city and almost four restaurants are opening in a day. Figures from that of Dubai Municipality has shown that around 2074 restaurants have opened in the last 18 months. This makes the threat from that of new entrants very high for that of Slices. Slices participates in different school along with university events in order to spread the values. The entrepreneurs of Slices have developed food which is unique and the community services offered by Slices sets it apart from the competitors. The philanthropic attitude that Slices have for the poor people has helped in creating a distinct name for the brand which makes the threat of substitutes quite low (Wagner and Hollenbeck 2014). Slices provides a guarantee that the food that they provide is fresh and the shelf life of the food is 24 hours. The international exposure that Slices have helps in the creation of concepts that are fresh and this makes the bargaining power of the customers to be very high. Slices believes in maintaining intimate relationship with that of the vendors present in the market. This helps in controlling the products through the value chain and they want to work with the suppliers who have the same kind of values. The healthy drive undertaken by Slices makes it necessary that the suppliers also believe in community initiatives (Alonso-Almeida, Bremser and Llach 2015). There are very few suppliers who share the belief of Slices and this makes the bargaining power of suppliers to be high. Understanding of the rivals of the industry is necessary for the successful marketing of a product. Slices buys the organic products from that of the local farmers and it adapts the meals on the basis of the season (Nitiwanakul 2018). This is clearly set forward in their advertisements. The fact that Slices helps in supporting local employment and has low ecological footprint have been suggested in their marketing makes it stand out in the industry which makes the rivalry from te industry to be low. Core Competencies The competencies of Slices have been characterized by the different processes that helps in deploying the resources in an effective manner. The meals of Slices are on the basis of the remarks and suggestions of the customer. The purchasing of organic products from that of the local farmers and adaptation of the meals on the basis of the season makes it a unique brand among the consumers (Mao et al. 2016). The supporting of Slices of local employment has also helped in creating a position in the market. Selling of healthy food along with that of the viewpoint of corporate social responsibility has together contributed in creating a unique name for the company (Kim et al. 2015). The delivery service opened by Slices has made it more convenient for the consumers. The distinctiveness in terms of the organizational capacities has enabled in providing Slices with competitive advantage. The resources have helped in making the team of Slices in the generation of superior products along with services at a standard cost. Strategy Recommendations The customers get to see different kinds of messages in a day and showing of product recommendations can help in influencing the customer buying behaviour. Integration of a visual that shows products near that of point of sale can help in the creation of smart visual placement that can augment the value of the brand. Product availability should be the basis on which the products are promoted. This can help them in having more inventory control and help in prevention of food waste (Leonidou et al. 2017). Technology should be made use of to a large extent in order to capture that of customer data. Loyalty programs should be made use of by Slices for capturing data related to the customers. Service is key in the case of restaurant business. Hospitality can make the customers feel good and it can help in bringing them back to the restaurant. The management should actively engage with that of the customers that can set an example in front of the customers. The restaurant should be kept properly staffed in times of peak hours and an incentive system can be made use of in order to keep the employees satisfied. References: Molina-Azorn, J.F., Tar, J.J., Pereira-Moliner, J., Lpez-Gamero, M.D. and Pertusa-Ortega, E.M., 2015. The effects of quality and environmental management on competitive advantage: A mixed methods study in the hotel industry.Tourism Management,50, pp.41-54. Wagner III, J.A. and Hollenbeck, J.R., 2014.Organizational behavior: Securing competitive advantage. Routledge. Alonso-Almeida, M.D.M., Bremser, K. and Llach, J., 2015. Proactive and reactive strategies deployed by restaurants in times of crisis: Effects on capabilities, organization and competitive advantage.International Journal of Contemporary Hospitality Management,27(7), pp.1641-1661. Nitiwanakul, W., 2018. A Comparative study of customer perceived value as a driver for fine dining restaurant selection.AU Journal of Management,12(1), pp.1-13. Mao, H., Liu, S., Zhang, J. and Deng, Z., 2016. Information technology resource, knowledge management capability, and competitive advantage: the moderating role of resource commitment.International Journal of Information Management,36(6), pp.1062-1074. Kim, S., Koh, Y., Cha, J. and Lee, S., 2015. Effects of social media on firm value for US restaurant companies.International Journal of Hospitality Management,49, pp.40-46. Leonidou, L.C., Christodoulides, P., Kyrgidou, L.P. and Palihawadana, D., 2017. Internal drivers and performance consequences of small firm green business strategy: The moderating role of external forces.Journal of business ethics,140(3), pp.585-606.