MGT3002- Café Company (CaféCo) - Case Study Analysis - Management Assignment - University Of Southern Queensland

Internal Code: MAS4923

Management Case Study Assignment:

Meg and David Morris are the owner-managers of a medium sized business called CaféCo located on the Gold Coast, Queensland. CaféCo provides customers with home-made meals prepared fresh each day. The family business has been operating for 10 years and prides itself on excellent customer service and provision of family-style meals in a restaurant. CaféCo also offers a take-away food service as well. CaféCo was seen by the wider community as a successful medium-sized business offering quality meals at reasonable prices. CaféCo employs 60 staff with one general manager Nick Lowe running the restaurant. The opening hours were from 6am until 5pm and offered Breakfast and Lunch menus – seven days a week. Meg and David’s responsibilities were to source suppliers, order in food products and cleaning supplies, maintain plant and equipment and recruit staff. Nick managed the rosters, ensured staff were happy and productive, and opened and closed the café. He was always at CaféCo working alongside staff. CaféCo experienced peak trading times (lunch times: Thursday, Friday and Saturday) weaker trading times (lunch Sunday, Monday, tuesday and Wednesday). Overall, breakfasts were the weakest of trading times and needed improving to attract more customers - all days of the week. At other times, the restaurant was either half-full or had no customers! Despite this scenario, the business was fairly consistent and had a steady profit over a period of 5 years including relatively stable staff. Whilst on an overseas holiday in February 2016, Meg and David decided to expand their business to include a catering service for independent functions from the kitchen at CaféCo. They were planning to cater for weddings, family events, corporate/business lunches and other special events/functions. Questions : 1. Explain the importance of correct ‘diagnosis’ in planning and improving organisational functioning. How could have Meg and David correctly diagnosed problems in their business before they decided upon expanding their business? 2. Discuss the ways resistance can have positive or negative impacts on the change management process. How might Meg and David assist staff to overcome resistance to change? 3. Explain single loop and double loop learning. How can Meg and David encourage staff to contribute ideas at CaféCo?