Background of the Entrepreneurship - Essay Example

Social entrepreneurship Lecturer’s Background of the entrepreneurship Social entrepreneurs are individuals who undertake projects with an aim of helping the society. They do not focus on business making profits rather; their main goal is to serve the social benefit (Bloom & Chatterji 2009, 117). The essay describes Jamie Olivier a celebrity chef social entrepreneur who takes ex-convicts in the society to train them to be productive society members in the future. During the early years of the 19th century, the idea of cooking as a career path for the young people who were unemployed struck him. This entailed the children who had dropped out of education and needed a fresh new begging in their lives. From the period, the concept of fifteen began taking shape in his mind. His vision is using the magic of food to provide a chance of employment to the young youths who had dropped out of school. However, the realization of his dream took him 10 years to bring to fruition (Slocum et al. 2011, 189). He was more excited with the social enterprise model whereby an enterprise was driven by social ambitions rather than financial gain that brought motivation to him to start his enterprise. The enterprise is referred to as Jamie Oliver’s Fifteen in London also referred to as Naked Chef star restaurant in US has a unique way of going about its business. The enterprise is known for its charity acts as it employs ex-convicts that lack any experience in the restoration enterprise with little or no social skills some with criminal records and turns them to productive members of the society. Jamie believes that by equipping a sense of responsibility and routine to the young people, they will develop the notion of order resulting in a steady rhythm that is ideal for social integration (Warin 2011, 34) (Illustrated in appendix 3 and 4). Pathway into the enterprise Jamie Oliver is a son of a pub owner in England, and he is a dropout of high school, thus never completed school who parlayed is a strong personality in entrepreneurial skills. His dream is to have a strong, suitable movement of educating children on food. Jamie intention was to create a fine restaurant in London and on the other side he utilized the magic of cooking to provide opportunities for the young people who were not privileged and were facing enormous challenges in their lives (Flego et al. 2013, 411). These are the ex-con youths as well as those who lacked education. Thus, his goal was to provide an opportunity to these individuals giving them a chance of unlocking their true talent through training and mentoring. According to Jamie, training those individuals living on the edge margins of the society meant discovering their abilities and talents thus putting productive individuals back to the society. These disadvantaged individuals and ex-convicts also possess unique things that other lack that is a fierce desire to be productive and active members of the society (Banks 2012) [see appendix 3 and 4]. In 2002, Jamie Olivier dream came true when he opened Jamie Oliver’s Fifteen in London restaurant. He started by recruiting 15 apprentices who were to train alongside a team composing of 25 chefs who were professionals and acted as mentors. Funding the program was a challenge, so he set up a charity that was to receive all funds funded in an effort of helping to fund the programme (Clawson, 2010, 119). He goal was establishing a London-based enterprise that provided an opportunity for the unemployed youths an experience of learning to become successful restaurant entrepreneurs and give back to the society. The hotel and the enterprise is still growing and expanding, and Olivier has even larger dreams of empowering individuals to fight against obesity (Oliver 2010). The revenue model on how business delivers value to its customers The social enterprise key activities that drives it entails training the disadvantage youth members to prove their worth and give back to the society by becoming chefs. These include children who dropped out of school and ex-convicts with criminal records. It recognizes the value of its customers and it provides high quality services and product meals. It also gives back 100 percent of the profits back to the society by opening more branches to inspire the youth. The enterprise is a nonprofit making therefore funding its projects is a great challenge (Zart, 2011). Therefore it relies on charity donations and has invested in public relations and marketing to attract the right customers. It goal is to use the magic of food and provide a chance of employment to the disadvantaged youths and act as an inspiration [See in appendix 1]. Nature and impact of the enterprise Jamie Smith takes credit for the strategic direction of the enterprise, implementation, as well as management. This entails finding the location of the restaurant working in close collaboration with Jamie Oliver on the ethos, ergonomic design, training and recruitment process of the youths (Zart, 2011). The enterprise has served thousands of individuals who have loved its fantastic food, their support and custom that has helped in transforming and changing the live hood of the apprentices. The foundation is a source of inspiration to the disadvantaged young people, the unemployed, homeless, those who have lost hope in life as well as those individuals dealing with overcoming alcohol and drug problems (London Green Marketing Ltd. 2011). It has created believe that too they have the abilities and potentials of creating for themselves great careers in the society. [Illustrated in appendix 1] The social enterprise donates all its profits to charity work “The Olivier Food Foundation charity.” Over the last ten years, the enterprise has remained busy and has been active to collaborate with restaurants. It has collaborated with 15 hotels in Amsterdam and Cornwall who have a similar value of food and helping the youth gain value in their lives. The social enterprise has seen over 350 graduate students and out of them 80 percent has remained to be successful in the industry maturing to be professional chefs (Jamie Oliver Food Foundation, 2013). Moreover, a handful of the graduates are heading up owning and running wonderful hotels and restaurants all over the world contributing back to the society (Gosling 2012). The enterprise further is driving forward a dream of building Fifteen foundations into a global enterprise brand so that it can inspire youths all over the world. This comes after established of several branches such as Fifteen Amsterdam, Fifteen Melbourne, Fifteen Cornwall and Fifteen Leeds. It is exploring for more possible avenues in different parts of the world (Banks 2012) [see appendix 2]. Importance of the social entrepreneurship The social enterprise takes ex-convicts in the society and trains them to be productive society members in the future. Jamie idea of cooking resulted as a career path for the young people who were unemployed and he resulted in helping children who had dropped out of education and needed a fresh new begging in their lives. It has provided employment opportunities to the graduates, and some have become successful to open their own similar enterprises. The enterprise has a clear social aim and is not for profit making. It focuses on helping disadvantaged societal members (Piper 2013, 352). The enterprise takes the most challenged young people trains them and helps them in doing something positive about their lives. It focuses on challenging the problems of youth employment, as well as societal exclusion through its fierce restaurant and college training programme (Dacin et al. 2011). It also helps the youths by counseling them. Jamie Olivier provides the right example of a social entrepreneur who has invested a lot to bring the concept of healthy eating to the young generation in the time of need. Intense training of the youths provides them with fundamentals of integrating back into the society something that they lacked before enhancing their production leading to societal development (Lawson 2002, 3). Since the enterprise is not profit making, it becomes very hard to run it (Ulhøi 2005, 945). Therefore, the enterprise has invested in various streams of income. The restaurant has invested in marketing and public relations to ensure that it gets to attract the right market for funds. It also relies on vital funds from the public sector that has enabled it become a reality. It has dedicated to putting 100 percent back on its profits back to the society in the development of more young people. Its genuine raison with the public as well as commercially driven and sound business plan has attributed to its success (Slocum et al. 2011, 179). Conclusion Social entrepreneurs are involved in undertaking projects for the benefit of the community rather than focusing on profit making. It is not a profit making business therefore running its daily operations becomes very difficult. For the reason most of the social enterprises will rely on funds and grants from the public and once they make profits they give back a 100 percent back to the society. As a social entrepreneur, Jamie Olivier takes the disadvantaged community youth members such as the school dropouts and ex-cons and turns them to chef thus they become productive members in the society. Recommendations 1 It is important to equip a sense of responsibility to the young people who have lost their values in the society as they develop a notion of order that is ideal for societal integration. 2 Like Jamie Olivier, it is essential to have more entrepreneurs that are social in the society to enhance more value in the society. 3 Community and public support is important for the success of a social enterprise and should be advocated for. 4 The government should be involved in supporting and funding these social entrepreneurs since they are not profit making enterprises and they rely on grants from the society. Appendices Appendix 1: The Fifteen by Jamie Oliver business structure Key activities Value propositions Customer relationship/ perception Revenue streams Cost structure Products and services Goals and vision Training and mentoring ex-convicts to be productive society members Giving back to the society by training disadvantaged members of the society such as ex-convicts, youths who dropped out of school to be productive members of the community It recognizes the value of customers providing high quality products and services to its customers Profits from the business and charity funds from the society The social enterprise in nonprofit making and has invested in marketing and public relations to attract the right market for funds Offering fierce restaurant and college training programmes Provides customers with high quality meals and services Using the magic of food to provide a chance of employment to the young Inspire youths worldwide by opening more branches Source: Created using tools from http://www.yeah.eu/artikel/what-business-model/ Appendix 2: Global branches Fifteen by Jamie Oliver Branches of Fifteen by Jamie Oliver Fifteen Amsterdam Fifteen Melbourne Fifteen Leeds Fifteen Cornwall Year of opening December 2004 September 2006 2009 May 2006 Source: http://www.thinkeatdrink.co.uk/case-studies/fifteen-restaurant Appendix 3: the Fifteen by Jamie Olivier restaurant Source: http://www.thinkeatdrink.co.uk/case-studies/fifteen-restaurant Appendix 4: the Fifteen by Jamie: Oliver programOlivier program Source: http://www.fifteen.net/apprentice-programme References Clawson, T., 2010. The Unauthorized Guide To Doing Business the Jamie Oliver Way: 10 Secrets of the Irrepressible One-Man Brand. New York: John Wiley & Sons,. Banks, T., 2012. Pearlfisher appointed to rebrand Jamie Oliver Foundation. Design Week Online. Available at http://www.designweek.co.uk/news/pearlfisher-appointed-to-rebrand-jamie-oliver-foundation/3034605.article [Accessed 4 March 2015]. Bloom, P.N. & Chatterji, A.K., 2009. Scaling Social Entrepreneurial Impact. California Management Review, 51, pp.114–133. Dacin, M.T., Dacin, P.A. & Tracey, P., 2011. Social Entrepreneurship: A Critique and Future Directions. Organization Science, 22, pp.1203–1213. Flego, A. et al., 2013. Methods for the evaluation of the Jamie Oliver Ministry of Food program, Australia. BMC public health, 13, p.411. Gosling, E., 2012. A loud identity for the Jamie Oliver Better Food Foundation. Design Week Online. Available at http://www.designweek.co.uk/news/a-loud-identity-for-the-jamie-oliver-better-food-foundation/3035381.article [Accessed 4 March 2015]. Jamie Oliver Food Foundation, 2013. About. [Online] Available at: http://www.jamieoliverfoodfoundation.org.uk/faqs [Accessed 4 March 2015]. Lawson, M., 2002. The fall and rise of Jamie. Guardian, pp.2–3. London Green Marketing Ltd., 2011. London Green Marketing Poll: Jamie Oliver is Chef with Best Public Image. Food and Beverage Close - Up. Available at http://www.reuters.com/article/2011/04/01/idUS102021+01-Apr-2011+MW20110401 [Accessed 4 March 2015]. Oliver, J., 2010. Jamie Oliver’s TED Prize wish: Teach every child about food. TED: Ideas worth spreading. Available at http://www.ted.com/talks/jamie_oliver/transcript?language=en [Accessed 4 March 2015]. Piper, N., 2013. Audiencing Jamie Oliver: Embarrassment, Voyeurism and reflexive positioning. Geoforum, 45, pp.346–355. 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