Mission and Vision

The mission of Comida Azteca is to provide quality traditional food with Spanish taste to tap into the bustling tourist market in Rota, El Puerto de Santa Maria and Andalucía regions of Mexico. On the other hand, the business’ vision is to establish a strong presence in the region while influencing the nature of service provision by the local restaurants

Organizational Structure

To attain the mission and vision, Comida Azteca Board of Directors and other departments will be formed. The board of directors will include the president, CEO, CFO and other four directors. The directors will have other assistants working under them. The organizational structure will be as follows

Frank Martin, President, and Chief Executive officer

Frank Martin has been working in the food industry for twenty years. He has served in different capacities including business development, finance, and operations. He has been instrumental in the development of other businesses where he has been working. Recently, as the business development manager of a local beverage company, he was able to develop a strategy that enabled the company to start operating overseas.

Charles Smits, Chief Financial officer

Charles Smith graduated from Harvard University and has been working in the financial industry for over eight years. During this time, he has served in different capacities ranging from accounting to chief financial officer.  He will be managing all the finances of the company and will be assisted by two financial officers. The financial officers will handle the day-to-day financial operations.

Daniel Baits, Director of Supply

Daniel Baits has been operating in the food industry for over five years and another five years in other industries. He is well educated in the field of supply management and has gained a lot of experience over the years. Having been working in a local company, he is well acquitted with local suppliers and the supply market at large.  Mr. Daniel will handle the supply of raw materials and other required resources. He will be assisted by one supply assistant.

Susan Berry, Director of product Development

Susan Berry brings with her over fifteen years experience in the food industry. She is well versed with the market needs and the consumer preferences in terms of fast foods. She has gained a lot of experience in the needs of different kind of fast food consumers. She has also been running her product development consultant company.

Mike Borado, Director Human Resource

Mike Borado has been working as a human resource manager for over nine years now. With his experience, he will be managing all the human-related issues in the company. Under him, there will be three officers to help him in the day-to-day operations.

Betty Smith, Director of Business development

Betty smith has a lot of experience in marketing and business development. She will be handling the day-to-day business development operations such as sales and marketing.  Eight sales representatives who will be marketing the products on the ground and online will assist her.

In summary, the company will employ twenty employees at the initial stage. Other employees will be employed as the need arises (Garvin, 2002). I as the business owner will be the president and CEO. I will be handling all business operations at an executive level. Being the president means, the Board of Directors cannot fire me from my company.

Talent Recruitment and Retention

Comida Azteca’s Human Resource Department headed by Mike Borado will recruit the best-suited employees for different positions. Firstly, the firm’s human resource management will utilize technology to select the very best. A Human Resource Information System (HRIS) will be developed to enable potential employees to submit their resumes and vital personal information that is otherwise unavailable (Kovach & Catcher, 1999). From the database, the HR team will embark on an employee selection process, which is further made effortless by IT use. Eventually, a final interview of the selected employees will lead to the recruitment of those that meet or surpass the threshold. The company will contract a consultant to help in the development of HRIS since it is a one-time thing. Notably, the best workforce will improve the firm’s innovative nature in traditional Mexican food provision that is important in boosting the business’ competition.

If need arises, the company will also utilize the established agencies in the hiring process. Studies on most successful start-ups in the food and hospitality provision industry indicate that hiring employees via agencies is less costly. The agencies bear the burden of the employee selection process, ensuring that their clients (start-up companies) get the best employees at an affordable fee (Houseman, S. N., Kalleberg, A. L., & Erickcek, G. A. 2003).  Thus, a deliberation by Comida Azteca’s BOD will involve consideration of a respectable agency as a provider of talent.

The talent retention will solely depend with the performance of individual employees. Only the high performers will be retained in the end. Non-performers will be evaluated for some period for improvement, and if no improvement is recognized, then the employee will be released of employment. To keep the employees motivated, there will monthly gifts for the employee of the month based on performance (Rainlall, 2004). There will also be year-end bonuses for all employees based on the employment level.

If an employee decides to leave employment and start his/her own business, Comida Azteca  backup plan will be to ensure that an exit interview is conducted to ensure that the employee does not leave with materials that might be harmful to the company in terms of competition. The company will also ensure that its products are of high quality to be at a higher advantage than the starting employee is. Any inventions made by the company will be patented to prevent anyone else from using them without due process.

Logistics

The best way for Comida Azteca to minimize the logistical challenges is to get the supplies of raw materials and ingredients of traditional Mexican food from local firms (Bowersox, D. J., Closs, D. J., & Cooper, M. B. 2002). The supply department will ensure that different local suppliers are contracted using the proper procurement procedures. Corn, pork, and various herbs species are available locally. Locally unavailable raw materials will be obtained through international suppliers. Suppliers will be required to deliver the raw materials to the company on a daily basis. This will ensure that the company does not incur the cost of storage.

On the other hand, the consumers will be making orders for the traditional food continuously. As soon as an order is placed, Comida Azteca will prepare the order to customer’s satisfaction. The main reason for non-provision of readymade food is to minimize cases of overproduction that can lead to losses. Besides, most customers enjoy a service of traditional Mexican food that is just out of the kitchen (Murcott, 1983). As soon as the order is ready, it will be served to the customer.

Comida Azteca Strengths and Weaknesses

Strengths

One of the strengths that Comida Azteca has is the availability of a market for Spanish traditional food. Bustling tourism and the need for traditional food in Rota, El Puerto De Santa Maria means that the business can be successful in the region, especially if the necessary measures are considered. In addition, the entrepreneurial culture adopted by the organization ensures survival during the tough phase of the establishment of the organization (Van de Ven, A. H., Hudson, R., & Schroeder, D. M., 1984). In line with these strengths, the company will be employed entrepreneurial people. Such people will be able to fit in the company’s culture.

Weaknesses

Like many startups, Comida Azteca does not have a strong financial background to afford the implementation of extensive marketing strategies as compared to already established businesses (Garvin, 2002). This can extend the length of time it takes for the organization to gain ground. Secondly, the unexplored field of commercialization of traditional Mexican food makes it hard for Comida Azteca to determine the chances of success in the business field. Besides, there are a few specialist professional chefs in traditional Mexican food preparation. The company will be focusing on training more chefs by utilizing the already existing chefs to train others.  The chefs will be paid extra for training.

References

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