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Restructured organizational design: The secret sauce in a food manufacturer's recipe for growth
Author(s) -
Afxentiou Georgios
Publication year - 2019
Publication title -
global business and organizational excellence
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.227
H-Index - 16
eISSN - 1932-2062
pISSN - 1932-2054
DOI - 10.1002/joe.21948
Subject(s) - business , marketing , product (mathematics) , investment (military) , recipe , industrial organization , new product development , food science , geometry , mathematics , politics , political science , law , chemistry
The growth of new markets for a firm's products can create problems if business leaders fail to adapt their organization's structure accordingly. A consulting study of a small and medium‐size enterprise (SME) in Cyprus that produces sauces, appetizers, and salads for local and global markets underscores the influence that organizational design can have on a company's efficiency. Following an analysis of the food manufacturer's organization, the company's managers prepared a new strategic plan that clearly delineated responsibilities and called for improvements in recruitment and training, as well as investment in new technology. As a result, production processes, marketing, and product development were enhanced, boosting the organization's efficiency and market reach. The experiences of this firm suggest a number of practical lessons that could be applied to other businesses facing similar challenges.