Abstract
An African restaurant located in Nicosia, North Cyprus as of late is faced with several challenges, and problems of which it is yet to rectify. The purpose of this project is to first clearly identify these issues, and find solutions to them. The main issues identified in the African restaurant’s case are: Competition, delivery, diversification of its menu, supply and suppliers, management and staff, hygiene control, closing distance to schools, advertising, pricing, customer service, meeting customer expectations, and customer loyalty in order of importance. Several solutions have been carved out using business analysis tools such as the SWOT analysis, and both theoretical and practical advice have been offered. Some of which includes focusing on gaining a competitive advantage by being the first to diversify its current menu, and the need to share management responsibilities in order to gain higher levels of effectiveness and efficiency.
SANDRA OBIORA, Dr.NOTHANDO MOYO. (2016) Differentiation Techniques, and Competitive Advantage for an African Restaurant Operating in an International Setting (Cyprus)., International Review of Management and Business Research, Volume 5, Issue 2.
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