Noodle Box (Carindale, QLD)






Noodle Box (Carindale, QLD)

Managing and Training Staff

Noodle Box has various staff positions categorized as chefs, front and back house team members, delivery cyclists and drivers (Noodle Box, 2008). The chef acts as a very significant player within the organization and would therefore only be hired if he/she holds credible academic qualifications. The most important chef for the organization would be the executive chef. He/she would handle the kitchen staff in areas like training new employees, ensuring that quality has been enforced in food preparation, conveying cooking tasks to the various kitchen workers, ordering food provisions and planning the dishes to be prepared. Regarding this, the chef has to be provided with management courses for proper time and resource handling as this leads to effectual business practices (Zwick & Julien, 2011).

With Noodle Box having set its menus, only a few menu supplements are required, therefore the executive chef would offer basic training to the kitchen staff with regard to the standardized processes employed in the outlets, in terms of food production. Practical sessions would be organized upon the end of the chef’s training in assessing the cooking capability of the staff. Failure to meet the standards would ensure that repetition is conducted until perfection is acquired (Zwick & Julien, 2011). Servers would be trained in communication for healthy relations with the customers as well as acceptable serving etiquette as a complementary factor. Both delivery cyclists and drivers would be trained in safety road usage and the company would ensure that the given individuals bear a high comprehension of the various locations in which deliveries have to be made.

The bicycles and automobiles would be fitted with navigational systems and the staff offered training concerning interpretations of the system and the calculation of the highest time saving routes during delivery rounds. Front and back house team members would be offered communication and marketing training to aid with the function of proper recruiting practices and retention aspects. All workers would realize the significance of team work and this would be imparted through team-building ventures that also aid with the creation of healthy relations amongst the employees. Peer-to-peer trainings sessions are a good example of such (Zwick, & Julien, 2011). This aids with management as individuals’ personalities are brought out. Appraisals would be conducted on workers to overcome inefficiencies and work redundancy, thus enhancing management practices.

Marketing in Carindale

            Noodle Box would adopt a substantial marketing approach within the region. This includes promotional activities on the print media, especially the most read newspaper and/or magazine, to enhance knowledge to a wider populace. Audio and visual media would also be employed towards the same issue. Social media is representative of the digital technology and as the company maintains a Facebook account, it would also join other channels like blogs, Twitter and YouTube. This will allow an interactive association between the company and the consumers thus aiding with customer care practices. It will be necessary to perform a market survey in analysing people’s knowledge concerning the eatery and therefore ensure that the less covered regions bear the largest promotional activities as this would guarantee higher populace coverage with regard to the company.

With the survey, Noodle Box will be able to identify its niche markets in terms of regions and other aspects like gender and age. Presently, only two community programs are offered; the first includes sports and the second addresses fundraising arrangements. It is evident that both programs tend to leave out many niches therefore planning to meet this is desirable. For the young market niche, the company would organize fun day activities with food being supplied freely by the company. Teenagers would be targeted with activities such as camping trips for a given number of individuals in a competition. Women would be given complementary shopping tickets for grocery products or a chance to interact with the chef for cooking tips. Communal activities like visiting the sick tend to act as more uniting ideas for all the mentioned groups. All the preceding arrangements would ensure that feedback and idea-sharing provisions are created in measuring the success levels of each approach.

Increasing Overturn and Sales

            The company would employ a proficient sales team in enhancing the awareness through approaches like the use of handbills and flyers. This would include teams within the other mentioned promotional channels to ensure the approaches remain viable and effectual at all instances. Motivational plans for the workers like offering commissions, salary increments and employee titles, amongst others would be put in place in a bid to boost the workers’ efforts in awareness formation as well as ensuring that sales levels are heightened (Cherington, 2008). Expansion plans would be implemented following the survey results in capturing new markets in less covered regions. This may be attained both in terms of local outlets and foreign outlets. The rationale for such expansions is the acquisition of additional consumers, thus the market base. Care would be accorded in the maintenance of present consumers to ensure that a gradual increment is created upon the merging of both groups of consumers.

In fact, present consumers would be offered incentives like free food items within the company’s menu with a number of given purchases to ensure that the present consumption level is enhanced. For instance, consumers may be awarded a free box of noodles for every four purchases made within a single transaction. Therefore, a consumer who only makes one or two purchases will increase the number of boxes acquired in a bid to win the rewards. A customer centric approach would also be included in menu creations. Consumers each have their own varying preferences and therefore act as very good guides to their expectations in terms of food tastes and preparation methods. It is advantageous for the company to include customized food preparations as complementary products and offer varying charges accordingly for the supplementary service (Cherington, 2008). The given sales will enhance the overturn factor. Additionally, consumers would be allowed to make ticket orders that are mostly prepared by the executive chef as a special treat and since a different price is charged for the same, the turnover would increase.

Making Profits

            Profits are always created when the sales value surmounts the costs and this may be achieved through various factors. The first approach is ensuring an increase in the sales level from the present sixty thousand weekly sales. This would be achieved through the preceding marketing and promotional tactics. Secondly, the market base must also be increased from forty thousand weekly consumers (Noodle Box, 2008). Both requirements may be realized though menu expansions as well as ensuring that present food items acquire higher sales. The third process required in ensuring heightened profits is a modification of the present cost structure. This is based on the argument that the higher the costs or expenditure an individual has, the lower the profits as high monetary needs have to be directed from the realized proceeds (Furtwengler, 2009). Therefore, in as much as the company enhances its sales and consumer base, then a simultaneous process would be implemented in the cost factor to ensure its reduction.

Costs are mostly lessened through riddance of inefficiencies. The chef would ensure that purchases are acquired from affordable outlets and within the right measures to eliminate deficiency of supplies or over-purchasing, leading to wastage. Secondly, the human resource and sales divisions would ensure that the workforce is trimmed to the required level as this eliminates labour surplus and thus checks the additional expenditure attributed to the same factor. Such efficiencies would be utilized in all company areas since inefficiencies have proved to be costly factors. Eliminating the same would therefore enhance the profits acquired within the institution (Furtwengler, 2009).

Validations in Business Management

            I am well able to deliver the required management capability due to various reasons. First, I have worked with franchising businesses that the company presently uses and this has created commendable experience that will be very helpful in managing the same. The experience will also aid with the marketing issue in creating platforms for the implementation of other outlets within the expansion requirement (Hiles, 2010). Secondly, I possess an in-depth comprehension of the food preparation industry that will be very helpful in creating a competitive factor towards trading rivals within the same industry. This will be in a bid to preserve as well as acquire larger markets for the given products and subsequently the proceeds and profits. Thirdly, having worked within a group-based industry, I possess the skills required to implement a group culture within the Noodle Box organization. This includes the compilation of ideas from various individuals towards a given issue and then according a proper decision process before implementation.

Mobilization of ideas from the workforce requires a healthy communication capacity as well as ensuring that individuals are at liberty to offer their ideas. I will achieve this through the team-building approach and thereby create a better work environment. Additionally, I will ensure that an award system is implemented for workers’ inspiration. Lastly, I am an enthusiastic follower of the customer-centric approach in commercial activities and will therefore utilize the same in eliminating any inefficacity noted with regard to client handling in a bid to improve satisfaction and propel the store towards enhanced market base retention capability within the food company (Hiles, 2010).



Cherington, P. T. (2008). Advertising as a Business Force. Rockville, MD: Wildside Press LLC.

Furtwengler, D. (2009). Pricing for Profit: How to Command Higher Prices for Your Products and Services. New York, NY: AMACOM Div American Mgmt Assn.

Hiles, A. (2010). The Definitive Handbook of Business Continuity Management. Hoboken, NJ: John Wiley and Sons.

Noodle Box. (2008). About Us. Retrieved from

Zwick, D., & Julien, C. (2011). Inside Marketing: Practices, Ideologies, Devices. Oxford, UK: OxfordUniversity Press.

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