CCI Creative Change and Innovation Assignment Sample
Introduction
The following study will illustrate the way creativity and innovation can bring success to the small family business ABC specialises in bakery products across the UK market in the future. Other than this, ways to tackle innovation and technology threat as well as lessons that the organisation mentioned in the case scenario can learn from in-house bakers and Greggs will be highlighted briefly.
Change management process
In relation to the case scenario, the small family business with 100 employees is found to be struggling hard in terms of maximising their financial stability. However, it is identified that by offering standard and effective quality of bakery products, they obtain strong brand reputations across the market. The organisation is found to perceive the urgency to implement several changes in order to recover the losses they have witnessed and enhance their profitability rate in the future (as per case study). Implementing an effective change management process could serve as beneficial for the organisation in terms of meeting their future organisational objectives and goals (Grigorescu et al. 2020).
In this context, Lewin’s Change Management model can be incorporated to implement change in a systematic and accurate manner. The key reason behind this statement is that Lewin’s change management model is found to be constituted with three specific stages such as “unfreezing, changing and refreezing” (Tang, 2019). This positively and accurately influences towards obtaining success through implementing change.
In the context of the mentioned model, the given small family business can motivate their employees towards accepting modernised ways to perform their activities to generate better outcomes in the unfreezing stage. In this transition stage, the organisation can also analyse the perspective of their existing employees towards new organisational change based on which future actions can be undertaken accurately (Hussain et al. 2018). In the change stage, management of the mentioned business can execute the proposed change by gaining acceptance from its employees. In this stage, effective communication, strong planning and motivation will be required to be created by the management of the mentioned company through which change can be implemented successfully. In the refreezing stage, employees of the mentioned company could effectively understand the new way they should be required to perform their respective task and enhance their chance toward recovering their losses accurately (Burnes, 2020).
Ways to tackle technology and innovation threat
The mentioned company could offer information about nutrition for their existing bakery products towards their customers (Grimsby and Kure, 2019). The key reason behind this statement is that most of the consumer in recent times prefers to see the nutrition label on the bakery products. Nutrition labelling on the product could serve as beneficial for the company ABC in order to gain customer attention towards their product over market competitors.
On the other hand, in the UK, the vegan trend is found to be growing rapidly over the past few years, raising the need for bakeries to offer vegan-baking products. This is evident that bakery buyers within the age group of 18 to 44 years in the UK are preferred to purchase vegan bakery products in order to live a healthy life (British Bakery, 2021). In this context, product innovation through introducing Gluten-Free bakery products could be one of the effective ways to tackle threat from renowned bakeries across the market and enhance their profit margin in the future.
Lesson learnt from Greggs and in-house bakers
Gregg is found to be a renowned bakery chain in the UK, which specialises in different savoury products like sausage rolls, bakes, pastries, sandwiches and others. The company is found to grab a renowned position across the market through innovation and technological up gradation to meet demands and expectation of customers effectively (Gregg, 2021). “Quicker in accepting opportunity” can be one of the key lessons that could be learned from Greggs. The key reason behind this statement is that Greggs still offers pies and cakes, and the company is found to be quicker in terms of introducing healthier options in their menu items (Leek, 2016).
“Efficiency” can be considered as another lesson that could be learned from the mentioned organisation. This is because the company always focuses upon incorporating modernised platforms that could enhance its operational efficiency. In 2016, the company was found to incorporate SAP as its primary “Enterprise Resource Planning System”. This helps them to strengthen its capabilities across the logistic operation such as management of product life cycle, procurement, replenishment, centralised ranging and forecasting respectively (Leek, 2016).
Conclusion
In relation to the above discussion, it could be mentioned that creativity and innovation are the key components for business to generate market competitions by improving existing operational processes. It is identified that they could utilise the concept of Lewin’s three steps change model to gain success while undertaking future organisational change. In addition to this, it has also been identified that there are certain identified ways through which the company could minimise the threat of technology and innovation from larger organisations. Adding to this, lesson learned from Gregg’s change management practices could be considered by the small family business while implementing change in the future.
References
British Bakery, 2021. Vegan baking – the growth is set to continue. [Online]. Available at: <https://bakeryinfo.co.uk/promotional-features/vegan-baking-the-growth-is-set-to-continue/652965.article> [Accessed on 10 July 2021]
Burnes, B., 2020. The origins of Lewin’s three-step model of change. The Journal of Applied Behavioral Science, 56(1), pp.32-59.
Gregg, 2021. Our History. [Online]. Available at: <https://corporate.greggs.co.uk/at-a-glance/our-history> [Accessed on 10 July 2021]
Grigorescu, A., Maer-Matei, M.M., Mocanu, C. and Zamfir, A.M., 2020. Key drivers and skills needed for innovative companies focused on sustainability. Sustainability, 12(1), p.102.
Grimsby, S. and Kure, C.F., 2019. How open is food innovation? The crispbread case. British Food Journal, pp. 60-89.
Hussain, S.T., Lei, S., Akram, T., Haider, M.J., Hussain, S.H. and Ali, M., 2018. Kurt Lewin’s change model: A critical review of the role of leadership and employee involvement in organizational change. Journal of Innovation & Knowledge, 3(3), pp.123-127.
Leek, M., 2016. 5 things you can learn about Greggs. [Online]. Available at: <https://bakeryinfo.co.uk/retail/5-things-you-can-learn-about-greggs/621440.article> [Accessed on 10 July 2021]
Tang, K.N., 2019. Change management. In Leadership and Change Management (pp. 47-55). Springer, Singapore.
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