Bus 475

Bus 475

Strategic Plan—Chef for a Day
Bill Parker
BUS 475 – Integrated Business Topics

Richard Taylor

June 28, 2010

Strategic Plan—Chef for a Day
      The purpose of this paper is to review the mission statement, the vision statement, the guiding principles, the SWOTT analysis, the balance scorecard, and the communication plan for Chef for a Day in the development of the company’s strategic direction. By clarifying these business cornerstones, an honest evaluation of Chef for a Day’s competitive advantages can be determined.
      The business model for Chef for a Day encourages people to participate in the creation of restaurant quality food for their families. Chef for a Day offers cooking and shopping classes and hands-on assistance to the customers during the preparation and production of their meals.
Mission Statement
      The economic climate of today has many consumers unable to afford to eat out in restaurants. Chef for a Day plans on capitalizing on the economic downturn by teaching ordinary people how to create the same high quality meals served in restaurants. In teaching the consumer how to purchase, prepare, cook and serve restaurant quality meals for a fraction of the cost this business model uses the time tested philosophy, “Give a man a fish; you have fed him for today. Teach a man to fish; and you have fed him for a lifetime" (The pursuit of excellence, p.NA, 2008). 
      The mission statement for Chef for a Day is, “Chef for a Day's is dedicated to teaching every customer what it takes to cook restaurant quality meals by using locally sourced ingredients found in the local retail outlets while treating all stakeholders with dignity and respect and understanding that to be self supporting the business must always strive for 100% customer satisfaction.”

Vision Statement
      Chef for a Day’s vision statement defines the organizations purpose in terms of the organizational values (Pearce & Robinson, 2009). For Chef...