1.1. Aims and Objectives:
The Small and Medium Sized (SMS) business of UK are been discussed here to understand the challenges they face and the thus maintain their growth and sustainability. The inward look into the structures, processes and challenges would be studied along with the solutions for growth and development for the business.
The Aim of the business is to develop a sustainable future for it while operating in the conditions that are present as on date. The small and medium business are generally small entrepreneurial start ups which are generally new and thus have to develop the needful assets and qualities that would help them to sustain in the current markets facing the challenges and barriers to grow and develop further in the long run.
Douglas Mc Master is the owner and Chief Chef of the business of Silo which opened in 2014 in Brighton. To have the recent innovations in the food and restaurant business the concept of Silo was developed. The concept of ‘nutrition of Food preservation’ is the key in the business where the food items are taken as a whole to enable the use of the entire food material with zero waste. The business achieved its objective of being the first restaurant of UK with zero waste of food items while cooking was gained. In all aspects the business has preserved its objective of zero wastage from its food to beverage businesses. Further, the restaurant design was made in such a manner that the assets of the restaurants can be reused to enable up cycling over recycling (Loughlin, 2019).
1.3. The Business/Company
The business was conceived by the entrepreneur in 2012 and the restaurant started its business in the month of February of 2014. The business had a keen look that the assets and utilities of the business can be reused so that nothing in the restaurant is wasted. The business had the concept of up-cycling which uses the food as a whole and uses each of its edible parts for some or other process within the business so that nothing is wasted. The restaurant design like its seats and tables are made in a manner that can be reused or reprocessed for the restaurant making it the zero waste restaurants in 2018. So the materials used in such a case make the products reusable making the business cost competent in the long run. Further, the message that the restaurant is giving to the people in the market has made it a place to visit by the people give it the needful success. The business is a small business with 5 kitchen staffs with 2 helpers and 7 other service personnel making the manpower count to 14 for the entire business. The business started with a 12000 EURO in 2014 and is now a business worth 15000 plus Euro making it a fast growing business in Brighton (The Independent, 2019).
1.4. Research Methodology
A research of primary and secondary sources would be conducted on the restaurant and its clients to understand the challenges that the business faces along with the measures that it has undertaken to keep up its growth. The primary research would focus on the aspects of small and medium size businesses where the sustainability models of such are studied. The research would undertake the primary research where the literature would be assessed along with the qualitative and quantitative questions for the clients and the management would be made to discuss the various aspects of business and its growth strategies along with the achievements and missed if any. The secondary research would be done on the various literatures that has been published before to understand the working and functioning of such SMS business units that would help in determining the aspects that the business has taken in along with the achievements so that the future sustainability is understood as well.
The research has selected 5 people from the industry to talk about the business challenges for such SMS units in the quantitative research. Further, 50 people or the clients would be interviewed for the qualitative research to understand the markets feedback about the business so that the places the business can do better is understood along with its competence that has made it grow in the last 4 years would also be determined.
2.1. DFID Sustainability Livelihood Model
The Department for International Development (DFID) has a sustainable livelihood guidance sheet which comprises of capabilities, assets and actives for generating the livelihood in any economy. So the livelihood is explained here as sustainability when it recovers and copes with market stresses to grow and develop in the market that it is operational in both at present and future while not undermining the natural bias. This puts people at the centre of development so that their development is assisted and enabled for future growth. This is to reduce poverty of the people at the local and regional level with the participation of the people in the same levels. Thus education and access to it, nutrition health are part of it along with a good social environment (Livelihoodscentre.org, 2019).
This formulates the schemes and styles of business that gives it the best of policies and measures to adopt that supports livelihood. So for it better education and health the poor are to be identified so that the needful are able to get the benefits. Protection of natural assets to see that all have good share in it and are able to sustain and grow in its own habitat is the other objective that substance of livelihood has. The social environment gives the people and businesses opportunities to grow and sustain in the market of high competition. More secure access to financials and resources has to be made so that the person who needs such basics gets hand on it. Hence an environment for sustainability for livelihood can be made within the community to let the people have the chance to grow and develop in the environment that they are in (Livelihoodscentre.org, 2019).
In poor nations such helps in generation of the needful resources for the one who needs it. The idea was to reduce the extreme poverty by half by 2015 by the agency. The same needed generation of the local resources for the people in such economies to get the needful resource to stay alive. In the new business concept this is to let the new businesses to have the market in a way that helps its sustainability in the long run for which it was established. The practice has to be in all levels that helps the business progress. The social partnership or the partnership of the suppliers to the business or its association and practices are all very key to it, that which guide the business to take up the needful path. Setting up of common objectives and the development of the goals are a big part of it (Garland et al., 2009). The business of Silo has to implement its attributes in among its suppliers so that all gets the benefits of the concept.
a. Financial Capital
The business of Silo started with a capital of 12000 Euros in the year of 2014 and has generated 15000 till now in 2019. The expenses of the business are paid from its operational costs that are made from the daily production and sales.
The business started with a concept of savings where the chief chef and entrepreneur decided to have the best of product offerings with minimal waste of food products in the restaurant operations that have made it a zero waste restaurant of 2018. Therefore, the business uses the edible pars of the food so well that there is zero wastage. Based on it the business was started by Douglas in Bridgton. Like any SME business the challenges was financial where the entrepreneur has used every bit that can be used from recycled products and designed all items that it can be up cycled instead of recycled like using in a different job all together. This has given the business its needful colours and thus its identity (Bdc.ca, 2019). This was the biggest capital that the business started upon. The business started with the concept of no loss in its efforts so that they may use the assets for some other use if they are unused.
b. Physical Capital
The physical capital for the business was its design of business and its assets like the curtains, tables, chairs, upholstery from recycled products in a fashion that the items can be reused in some other form. This physical chemistry was difficult but impossible to achieve. The business started from 2012 to design the kind of outlet it needed and the features there in. This made the appearance and the utilities the assets for the business making it consolidate on the other aspects so that the same can generate value even if discarded. Such concept has kept the production on to keep the business think of the output and not of its assets in-house to establish itself in the long run (Garland et al., 2009).
c. Social Capital
The social capital for the business is huge and in this case the primary which has made the business use all its resources in a manner that it uses all of it and there is zero wastage in the process. Its process oriented and has people in its core to achieve it. It works to create the needful social capital that it objected to do and that is zero waste of food in the days of global hunger. The business had to implement the zero waste policy in its activities and work so that it’s achieved. The business has received many praises for it along with recognition in 2018 for its zero wastage policies. The people in the society along with the suppliers in the local markets adopted the principle in house and have achieved significant saving in their businesses. Such a spark of Zero waste has been of great social benefits giving the social learning opportunities to use the food as a whole (Livelihoodscentre.org., 2019).
d. Human Capital
The people are the core of Silo’s business where the production is to be highly supervised to each piece of waste of one food be utilized in another. The people are highly trained and are those who are looking for opportunities. So the recruitment was at the core of the business where the selection gave priority to people skills and their hunger for the job at the restaurant. This also made them learn the skills and apply them on job as well as carry new innovations like using the egg shell for fodder or putting the waste of the needful vegetables in the stock. Such innovation and people centric approach made it the zero waste restaurant of 2018 (Bdc.ca, 2019).
The business has to cultivate the needful characters in the business to give it the identity and help developing the same in the long run with the participation of the society as a whole. The suppliers are such that they know the business and try to implement the same in their in house production process making their operations more profitable and environmentally more suitable. The goals of social development was achieved with the people’s participation and understanding the need for social development. So the stakeholders helped each others to ensure that the Silo policies are adopted to reduce their waste from in house operations. This has been of significant benefits for them.
2.2. PESTEL Analysis
The external factors of the business like its social, political, financial, economic, legal facts have a great deal of effect on the business. The business adopted the zero waste policy to ensure that the society gets to understand how it can be achieved to reduce any food waste in the age of food shortage in some parts of the globe among certain sections.
a. Financial and Economic Factors
The financial or economic factor of the market makes sure what the product prices are going to be. However, acquiring them from the local market ensures that the business saves some money that is wasted on transport along with the reduction of supply chain brokers. The business has adopted the zero waste policy that has affected its savings and its acquisitions as well. This has helped the business achieve the needed market boost. The financial factors that affect the business are many but the business has to find ways to work in such difficult situations to keep the business going and growing. The people in the UK market are not in any depression like a decade age and the business has the competence to revisit the designs of the assets to develop new art out of then without any changes or expenditure (Gci.org.uk, 2019).
b. Political Factors
The local or regional politics and policies have a deep effect on the business. The policy of using a certain kind of service or business activity has to be ensured that it’s as per the law. The need for external support in form of bank loans or the rate of interest for a new business is set by the polity. So the way the politics of the nation works makes a lot of difference to the business. The national strategies has to be kept in mind while designing the business where the issues in respect to the polity is undertaken to ensure that it affects the business the least. The business has designed such scope before it stated the business to ensure that the Brexit has no effect on the business or its operations (Issa, Chang and Issa, 2010).
c. Social factors
The social factors like people’s awareness about the food wasted across the globe, their will to do their part was very much exploited by the concept of Silo. The people in the area around the restaurant are very involved with the business making it sustain on the local inputs and serving the locality. The way the zero waste was generated was implemented in the stakeholder’s lines as well making them see profits themselves to give this process the needed boost. The social place that the business has acquired in such a small time is the proof of its social touch and skills. The issue of global warming, food wastage, pollution are all well looked after by the business to ensure that the best is received from the business.
d. Technological Factors
The use of the best of technologies for the best utilities of the business has seen it take in the chosen services from third party suppliers for its benefits. The stakeholders too, use the same which has made the transactions of money, or order, or requirements reach the other or the supplier easily in real time. Again, the use of the old technologies that help in attaining this business objective of zero waste is added with great care along with the restaurant design to achieve the zero waste targets.
e. Legal factors
The legal factors that affect the business are the trade laws and its food items quality concerning legal norms. The business has maintained them both very well. The use of the well researched and well tested items while knowledge of the food materials contents have made the business reach the heights where it can deal with any legal issues pertaining to its operations. The challenges to its operations have been eliminated in the very basics while designing the plan for the outlet. The business has to develop its operations that ensure that it’s well preserved and should be confident about it.
2.3. Current Growth
The business market of the UK restaurant is not doing well if we look on an overall basis but the business of Silo is doing well irrespective of the trends. The business has successfully achieved its livelihood and sustainability in such a market where it has adapted to the needful aspect of the business. The growth of the business had been consistent with no major jump but a consistent and well planned growth as the financial growth plan chart suggests. The business is well merged with the local environment and society that it is operating in, making it competent for any challenges. The aspects like cost of business or the salaries of the people in the business or the repayment of the loans had been of no issues for the business in its last 5 years of operations. The ecosystem that the business has generated in its path has made the business prosper in such a short while.
The business of Silo has implemented its basic plan very well that has given it an overall edge for its brand that no more detailed marketing is needed. The brand has also successfully integrated the environmental sustainability factors and the legal and social aspects to make it so successful and prospering in a market that’s so volatile. The social and people centric views and its core objective of zero waste have played the role to aid the business further in the long run.
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