This project is done by Younes Aitouazdi and 4 other group members at University of Houston Downtown finance class

1. CAJUN TOWN CAFÉ
ANALYSIS
Consultants:
Younes Aitouazdi
Enosadeba Osazuwa
Marissa Elizondo
Felicia Irving
Maria Antelo

2. INTRODUCTION
Cajun Town Café:
• Location: North side
• Years in business: 7
• Size: 250 seating
• Employees: 28
• Legal form: partnership
between Marquez Moises &
Javier Leon.

3. INTRODUCTION
Mission: Cajun Town Café strives to offer the best value of
Cajun style dishes in a quick-serve casual dining
atmosphere.
Vision: Cajun Town Café aims to become a local favorite
Cajun Café that is known for pleasing the customer through
consistency in the taste of the food served and efficiency in
the service provided, every single time.
Goals: Open a new location within 5 years, improve
customer service, and determine new marketing techniques

4. EXTERNAL ANALYSIS
Analysis of general environment
•Demographic trends
•Economic Trends
•Political, legal trends
•Socio-cultural trends
•Technological trends
•Global trends

5. EXTERNAL ANALYSIS
Analysis the industry environment
Entry barriers of Power of suppliers Rivalry among Power of buyers Threats of
new competitors competitors substitutes
Low Low High High High
No government Many sources of Very competitive Customer Readily available
restrictions supply exist and saturated indifference to and attractively
market products and priced substitutes
services
low capital Products have Diverse Company is Buyers believe
requirements variable prices and competitors- rules dependent of the substitutes have
are subject to mild of the game not buyers for a comparable or
fluctuations always known significant portion better features
of its sales
No switching costs Oversea Competition The demand for High threat from
competition with against big chain restaurant meals is other prepared
better prices firms elastic food outlets
no economic of Local market price war no switching costs Take-home
scale requirement supplier with better packaged foods and
prices home-prepared
food
No switching costs

6. INTERNAL ANALYSIS
Management need to understand what the firm’s tangible
resources, Intangible resources, and core competencies are:
• Tangible Resources
• Intangible
Resources
• Strengths
• Weaknesses

7. COMPETITIVE ADVANTAGE
• Core competencies: They develop their own
Cajun food recipes, and the food preparation
experience.
• Competitive advantage is the consistency and
integrity of recipes and food quality combined
with the convenient location and affordable
prices.

8. STRATEGIC ALTERNATIVES
•Adopt a new strategy: Best-Cost Provider Strategy
•Use of organizational structure: simple and functional
•Increase the marketing budget and other sales
marketing
•Training employees to up sell, and offer more options to
increase sale
•Use technology implementation such as P.O.S system,
computerized stock management and time clock
management
•Promoting a green policy by using recyclable, and
friendly degradable material.

9. STRATEGIC CHOICE
• Best-cost Provider Strategy
• Implementation of a marketing
• Use of technology implementation
• Simple and functional structure
Owner /
Manager
Back of the Front of the Human
Procurement Accounting
House House resource

10. STRATEGY IMPLEMENTATION
Primary Activities
• Operations
• Marketing and sales
• Customer Service
Support Activities
• Procurement
• Human Resource Management
• Technology Development
• Firm Infrastructure

11. STRATEGY IMPLEMENTATION
Break-Even Analysis
Total Costs $928,073.69 / yr
Break Even $ $815,207.32 / Yr $2,233.44 / Day
Break Even Q * 50951 Meals 140 Meals / Day
•Assuming an average of $16 per meal.
•Breakeven $ = Fixed cost / 1-(Total variable cost / total sales)
•Breakeven Q = Fixed cost / price - variable cost per unit.

12. CONCLUSION
To meet the goals of the restaurant we
strongly recommend:
• Implementation of the best-cost provider
strategy.
• A simple and functional structure.
• The implementation of a marketing strategy.
• Use technology implementation
• Introducing health conscious and organic menu
• Entertainment inside the
• promote a green policy
With the implementation of these recommendations,
managers will benefit by reducing the cost of
operations, improving the quality and control of the
food, free up more time by reducing paperwork which
allow them to focus more on the customer instead.

13. THANK YOU
FOR YOUR ATTENTION
Question ?