Theory of life
A restaurant manager needed to "freshen up" his business. He and his co-owner decided to change their business to cater to vegetarians and vegans. At first, they were very successful with the promotions they offered to celebrate the opening of the new bistro, but after a few weeks, profits began to dwindle.
Using a force field analysis model, it is possible to identify the factors that have contributed to the decline in customer interest. The entrepreneur's goal is to maximize profits, keep current customers happy, and attract new ones. Driving forces include an increase in the trend towards vegetarian/vegan eating or redecorating the restaurant to encourage people to visit. However, regular customers value the restaurant for its meat dishes. In addition, the head chef is inexperienced in preparing vegetable-based dishes and takes longer to prepare them, resulting in longer waiting times. This also affects the quality of the food customers receive.
The factors identified above are inhibiting forces. By analyzing the force field, the owner can assess what is worth doing, starting with removing the limiting forces. Accordingly, the head chef was trained in preparing meat-free dishes, and in addition, a young graduate of a catering college, himself a vegetarian, was hired. However, it was decided to combine the two cuisines - the establishment offers both vegetable dishes and steaks or veal chops - so that both regular and new customers would be satisfied. By applying this model, profits have increased and negative factors have been combated.