India Pest Analysis
Abstract
18th century burger is a medium size restaurant in Jordan that has set an expansion strategy into international and foreign markets. Throughout research, the managers of the 18th century burger decided to choose India to be their destination of entry and based their decision on the fact that India has the third largest market worldwide when its GDP is measured based on the purchasing power parity, and is considered to be an attractive emerging economy for doing business. This paper will provide the managers of the 18th century burger with an analysis about the Jordanian and Indian restaurant and café industries, identify main competitors for the restaurant in India, conduct SWOT and PESTEL analysis for India, and then identify the
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Politically; India suffers from terrorism and has unstable relationships with its neighboring countries, especially China and Pakistan (Sáez, 2013) .Economically, India enjoys a strong economy; however it’s affected by the weak infrastructure which had led to losses in the industry area and failures to attract huge amounts of …show more content…
- The changes in lifestyle for the middle class and youths which is reflected in the change of eating habits and consumption.
- Availability of raw materials for food that attracted international food chains into India and resulted in investments made in the restaurants industry.
Weaknesses
- Religion: Most Indians prefer vegetarian food and don’t eat meat. This could cause 18th century burger to change their menus in accordance.
- Health concerns: public awareness about the negative impact of fast food on health, in addition to the government policies regarding major health problems such as obesity and cardiovascular issues.
- Most Indians are vegetarians, hence, do not consume beef and pork as a result of their religious beliefs.
Opportunities
- Indian culture: the life style of Indians is expected to change especially the youth who like to eat outside the house and meet their friends in cafes. In addition, more and more people are becoming employed. The employees are having hectic life styles with less time available for cooking. Thus creating more gaps for restaurants to
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