SWOT Analysis Of Sweet Hut

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1.0 Introduction
The purpose of this report is to analysis the limitation or weakness of Sweet Hut in order to improve its performance and swales. So, students are required to group together and conducted a visit to Sweet Hut Café in Seremban 2. We need to do some research on environmental analysis which is SWOT analysis, consumer analysis and competitor analysis.
The core differentiation of Sweet Hut Café is it offer variety of food and beverages that customers find it special. Besides, the taste of the dish is suitable to all kind of customers such as Muslims, Chinese and Hindu.
Furthermore, performance analysis, objective, target market and strategy need to be done in order to help Sweet Hut to boost their sales. The main environmental …show more content…

I also offer few set lunch which is cheaper from the menu. Most of the customers will choose the set menu because it offers a lot of special dish that is very special such as Hong Kong style chicken baked rice with ice lemon tea and Portuguese style fish bake rice and more. Besides, Sweet Hut maintains the food well and do not cook the food twice for example the French fries and snack. When customers order the dish, it will take it from the fridge and cook it. Compare to other café, they will cook the dish or ingredients before hand and when customers order they just reheat the food. It make the food lose their taste but not to Sweet Hut.

Weaknesses
Bad location to do business
Sweet Hut Café Seremban allocated deep inside the area and customers hard to find the shop. Besides, the shop located almost at the last shop and it is alley which is dark and customers seldom pass by the area. Compare to other café, Sweet Hut café is the hardest to attract customer attention. It is not convenient for customers or workers to come so far to Sweet hut for their lunch or dinner.
Hard to do recruitment
The Seremban 2 is an industry area and most of people have their own job. So it is hard for Sweet Hut to recruit some new employees, that’s what makes the café not enough waiters to serve the customers during lunch time or dinner time. There is only 3 waiter serve the customers and around 2 or 3 chef to prepare the food and beverages including the managers himself need to serve the

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