Strategic Planning for Small Business

Strategic Planning for Small BusinessBusiness explanation is the short plan to start up any kind of crease. Business description includes all staple fibre information like name of the business, location of the business, typewrite of the business, etc. In it we include the service or products of the business. In this fast moving century everyone is in rush for whole day to satisfy their basic needs. Mainly in the morning everybody is running late for their jobs or schools. Most of the people induct no time to cook fodder for them. To satisfy the proclivity of the people in the morning we are thinking to set up an online Packed Meal business. Selling Packed Meals in the morning will be very helpful for those who goatnot cook for themselves in the morning. We are planning to deliver the food at the railway stations or bus stops. At these national places people sess easily grab the meal. To start this business first of all we are going to create a website by which people can or der the food online. They can take hold the food in advance and according to their orders we can deliver the food. We are planning to provide quick eat to the customers at railway station or bus stop. To order the food people can visit the website book an order and can pay online. For gadget of the customer we are setting a plan that customers can book order for the whole week and after week they can pay the inwardness of the food. It will be helpful for the customers in the sense that they can have food in the morning and secondly they can save time.Numerous surveys have revealed that eat is often skipped among Kiwis (Hills, 2012 Impact PR, 2016). Similarly, another(prenominal)s have been making scummy breakfast choices like leftover party food, pizza, fish chips, ice cream, and even beer (Impact PR, 2016 NZ Herald, 2016). Despite the general awareness of the important benefits of breakfast, it is quite alarming to see that many people still forego the need to make time fo r breakfast. These attitudes and habits towards breakfast are seemingly influenced by a hectic lifestyle and poor time management. However, various surveys conducted in the past confirmed that nearly half of new-sprung(prenominal) Zealanders acknowledge breakfast as the most important meal of the day (Hills, 2012). It is at this point that a business idea comes to mind to provide judge by agreeable a need (Hartnett, 1998, as cited by Sweeney Soutar, 2001). In this case, it is the need for a good, convenient breakfast. Through an entrepreneurial endeavour supplemented with the collection of the right information, this idea can become a business opportunity (Massey, 2005). Although a business opportunity does not guarantee success, this business idea requires the support of a business dodging so that it gains a reasonable chance to become a successful operation (Oliver English, 2012) in the near future.The aspired future state of a business or any organisation is described in t he vision (Srivastava, Franklin, Martinette, 2013 Duygulu, Ozeren, Ildar, Appolloni, 2016). This rumor provides a starting point (Kantabutra Avery, 2010) and a sense of direction for the business, hence, it should be clear, appealing and compelling (Srivastava, Franklin, Martinette, 2013 Hill, Jones, Schilling, 2014). The business idea comes with an ambitious but altruistic goal, hence, the vision statementTo cater to a multi-cultural society that does not miss breakfast.This above statement satisfies a number of definitions of vision. It is easy to understand, and represents the fundamental purpose of the business (Srivastava, Franklin, Martinette, 2013, p. 50). According to Kantabutra and Avery (2010), strategists have proposed numerous characteristics a abilityful vision should possess, but these can be summarised as being concise, clear, stable, challenging, inspirational, and future-oriented. This bold vision not only indicates a long-term standpoint of the business (H ubbard, Rice, Galvin, 2014) it also offers an inspiring image of the big try (Alter, 2001) which is a more desireable situation in the future.The mission statement is perceived to be a crucial factor in formulating business strategies that are sustainable (Duygulu, Ozeren, Ildar, Appolloni, 2016). It describes the organisations aim, the reasons for its existence, and what it is trying to accomplish (Duygulu, Ozeren, Ildar, Appolloni, 2016), all of which are extremely valuable in establishing the organisations major goals (Hill, Jones, Schilling, 2014). This business idea will be head by the mission statementEnriching busy Wellingtonians through a delightful breakfast to-go.The above mission statement is expressed in a forward-moving structure to connote the ongoing process and continuous improvement in developing this business. It is also customer-oriented (Wellingtonians) and does not focus on the products (breakfast items) alone. This broad approach acknowledges the first step that there will be shifts in demand in the future and the main purpose of the business may need to be table serviced in modify ways (Hill, Jones, Schilling, 2014). Ultimately, the mission statement establishes what this business intends to excel at (Hubbard, Rice, Galvin, 2014) which is the provision of an enriching and delightful breakfast.The lifestyle preference this business wants to achieve is very evident in the product it aims to serve. The proponents of this business idea are relatively young adults who also constantly miss breakfast due to the demands of both work and studies. Values ring the underlying behaviours, attitudes and outlooks held and used by the organisation in its operations and activities (Hubbard, Rice, Galvin, 2014). The proponents believe in the prise of good health and nourishment a realisation that basically produced this business idea. Innovativeness, the ability to create or adapt to, and implement new ideas into practice and new products (as cited by Lebedeva Grigoryan, 2013), is another essential value preferred by the proponents which should also be integrated into their personal lifestyle. Innovativeness will be a good basis for organisational behaviour once the business becomes operational as base is a key factor for survival in a dynamic environment. In the future, the personal values of the business stakeholders should ideally be aligned with the value statement of the organisation by encouraging participation in its development (Alter, 2001).Social responsibility is integrating environmental and social concerns, apart from the financial aspects, in the strategic decisions of the organisation (Massey, 2005 Hubbard, Rice, Galvin, 2014). The simplest ways to practice social responsibility are by reducing energy consumption (i.e., during food production) and using recyclable food containers. In friendly and creative ways, customers will be reminded to recycle plastic items and dispose of food scraps responsib ly. Donating food items to a charitable organisation (i.e., The thaw Store, Kaibosh) is also highly considered, and will depend on the size of orders and calculated profit margins. Due to the small size of this business, the proponents will be open to collaborations with other small enterprises in various community involvements.Core values are the inherent principles that guide an organisations actions which eventually become the distinct features of the business entity (Lencioni, 2002). This potential business start-up will possess the following core valuesDeliver a healthy breakfast on time.This business idea was formed out of poor time management and a busy lifestyle, hence, time plays a major factor in its implementation. It is extremely important to ensure that the food items are forthcoming at the right place and at the right time. In line with the over-arching vision to not miss breakfast, orders must always be on the concur time of pick-up. Additionally, this core value a lso highlights the importance of a healthy breakfast which means ingredients are carefully selected, ethically sourced, and hygienically prepared.Listen to serve better.As a start-up business, what the customer has to say will determine its fate. During the first few weeks of operations, suggestions and comments will be proactively collected from customers through the website or direct interaction. Comments particularly about the food taste, variety and options will be taken into account for the subsequent servings.ReferencesAlter, S. (2001). Managing the double bottom line a business planning imagery guide for social enterprises. Washington DC Pact Publications.Duygulu, E., Ozeren, E., Ildar, P., Appolloni, A. (2016). The sustainable strategy for small and medium sized enterprises the relationship between mission statements and performance. Sustainability, 8(7), 698. inside10.3390/su8070698Hill, C. L., Jones, G. R., Schilling, M. A. (2014). Strategic management theory an integr ated approach. Stamford, CT Cengage Learning.Hills, M. (2012, 18 September). Busy lifestyles keep Kiwis from breakfast. Retrieved from NZ Herald http//www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6objectid=10834771Hubbard, G., Beamish, P. (2011). Strategic management thinking, analysis, action (4th ed.). New South Wales Pearson Australia.Hubbard, G., Rice, J., Galvin, P. (2014). Strategic management thinking, analysis, action (5th ed.). Melbourne Pearson Australia.Impact PR. (2016, March 16). New Survey Reveals Kiwis Fast Food Breakfast Habits. Retrieved from Scoop Independent News http//www.scoop.co.nz/stories/CU1603/S00317/new-survey-reveals-kiwis-fast-food-breakfast-habits.htmKantabutra, S., Avery, G. C. (2010). The power of vision statements that resonate. Journal of Business Strategy, 31(1), 37-45.Lebedeva, N., Grigoryan, L. (2013). Implicit theories of innovativeness cross-cultural analysis. Search (Working Paper), Moscow.Lencioni, P. M. (2002, July). Make Your Value s Mean Something. Retrieved from Harvard Business Review https//hbr.org/2002/07/make-your-values-mean-somethingMassey, C. (2005). Entrepreneurship and Small Business Management in New Zealand. Auckland Pearson Education New Zealand.NZ Herald. (2016, March 16). Most important meal of the day? Kiwis swapping breakfast for fast food. Retrieved from NZ Herald http//www.nzherald.co.nz/nz/news/article.cfm?c_id=1objectid=11606305Oliver, L., English, J. (2012). The small business book a New Zealand guide for the 21st century (6th ed.). Crows Nest, NSW Leith Oliver and John English.Srivastava, M., Franklin, A., Martinette, L. (2013). Building a sustainable competitive advantage. Journal of Technology Management Innovation, 8(2), 47-60.Sweeney, J. C., Soutar, G. N. (2001). Consumer perceived value The development of a multiple item scale. Journal of Retailing, 77, 203-220.