VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage

Posted by Zachary Edwards on Mar-22-2018

The VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage will look at each of its internal resources one by one to assess whether these provide sustained competitive advantage. The Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis also mentions at each stage whether these resources could be improved to provide a greater competitive advantage. Lastly, the resources analysed are summarised as to whether they offer sustained competitive advantage, has an unused competitive advantage, temporary competitive advantage, competitive parity or competitive disadvantage.

Valuable

• The Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis shows that the financial resources of Clover Food Lab Sustainability as Competitive Advantage are highly valuable as these help in investing into external opportunities that arise. These also help Clover Food Lab Sustainability as Competitive Advantage in combating external threats.
• According to the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage, its local food products are a valuable resource as these are highly differentiated. This makes the perceived value for these by customers high. These are also valued more than the competition by customers due to the differentiation in these products.
• The Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis shows that Clover Food Lab Sustainability as Competitive Advantage's employees are a valuable resource to the firm. A significant portion of the workforce is highly trained, and this leads to more productive output for the organisation. The employees are also loyal, and retention levels for the organisation are high. All of this translates into greater value for the end consumers of Clover Food Lab Sustainability as Competitive Advantage's products.
• According to the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage, its patents are a valuable resource as these allow the firm to sell its products without competitive interference. This results in greater revenue for Clover Food Lab Sustainability as Competitive Advantage. These patents also provide Clover Food Lab Sustainability as Competitive Advantage with licensing revenue when it licenses these patents out to other manufacturers.
• The Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis shows that Clover Food Lab Sustainability as Competitive Advantage’s distribution network is a valuable resource. This helps it in reaching out to more and more customers. This ensures greater revenues for Clover Food Lab Sustainability as Competitive Advantage. It also ensures that promotion activities translate into sales as the products are easily available.
• According to the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage, its cost structure is not a valuable resource. This is because the methods of production lead to greater costs than that of competition, which affects the overall profits of the firm. Therefore, its cost structure is a competitive disadvantage that needs to be worked on.
• The Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis shows that the research and development at Clover Food Lab Sustainability as Competitive Advantage is not a valuable resource. This is because research and development are costing more than the benefits it provides in the form of innovation. There have been very few innovative features and breakthrough products in the past few years. Therefore, research and development are a competitive disadvantage for Clover Food Lab Sustainability as Competitive Advantage. It is recommended that the research and development teams are improved, and costs are cut for these.

Rare

• The financial resources of Clover Food Lab Sustainability as Competitive Advantage are found to be rare according to the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage. Strong financial resources are only possessed by a few companies in the industry.
• The local food products are found to be not rare as identified by Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis. These are easily provided in the market by other competitors. This means that competitors can use these resources in the same way as Clover Food Lab Sustainability as Competitive Advantage and inhibit competitive advantage. This means that the local food products result in competitive parity for Clover Food Lab Sustainability as Competitive Advantage. As this resource is valuable, Clover Food Lab Sustainability as Competitive Advantage can still make use of this resource.
• The employees of Clover Food Lab Sustainability as Competitive Advantage are a rare resource as identified by the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage. These employees are highly trained and skilled, which is not the case with employees in other firms. The better compensation and work environment ensure that these employees do not leave for other firms.
• The patents of Clover Food Lab Sustainability as Competitive Advantage are a rare resource as identified by the Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis. These patents are not easily available and are not possessed by competitors. This allows Clover Food Lab Sustainability as Competitive Advantage to use them without interference from the competition.
• The distribution network of Clover Food Lab Sustainability as Competitive Advantage is a rare resource as identified by the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage. This is because competitors would require a lot of investment and time to come up with a better distribution network than that of Clover Food Lab Sustainability as Competitive Advantage. These are also possessed by very few firms in the industry.

Imitable

• The financial resources of Clover Food Lab Sustainability as Competitive Advantage are costly to imitate as identified by the Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis. These resources have been acquired by the company through prolonged profits over the years. New entrants and competitors would require similar profits for a long period of time to accumulate these amounts of financial resources.
• The local food products are not that costly to imitate as identified by the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage. These can be acquired by competitors as well if they invest a significant amount in research and development. These also do not require years long experience. Therefore, the local food products by Clover Food Lab Sustainability as Competitive Advantage provide it with a temporary competitive advantage that competitors can too acquire in the long run.
• The employees of Clover Food Lab Sustainability as Competitive Advantage are also not costly to imitate as identified by the Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis. This is because other firms can also train their employees to improve their skills. These companies can also hire employees from Clover Food Lab Sustainability as Competitive Advantage by offering better compensation packages, work environment, benefits, growth opportunities etc. This makes the employees of Clover Food Lab Sustainability as Competitive Advantage a resource that provides a temporary competitive advantage. Competition can acquire these in the future.
• The patents of Clover Food Lab Sustainability as Competitive Advantage are very difficult to imitate as identified by the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage. This is because it is not legally allowed to imitate a patented product. Similar resources to be developed and getting a patent for them is also a costly process.
• The distribution network of Clover Food Lab Sustainability as Competitive Advantage is also very costly to imitate by competition as identified by the Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis. This has been developed over the years gradually by Clover Food Lab Sustainability as Competitive Advantage. Competitors would have to invest a significant amount if they are to imitate a similar distribution system.

Organisation

• The financial resources of Clover Food Lab Sustainability as Competitive Advantage are organised to capture value as identified by the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage. These resources are used strategically to invest in the right places; making use of opportunities and combatting threats. Therefore, these resources prove to be a source of sustained competitive advantage for Clover Food Lab Sustainability as Competitive Advantage.
• The Patents of Clover Food Lab Sustainability as Competitive Advantage are not well organised as identified by the Clover Food Lab Sustainability as Competitive Advantage VRIO Analysis. This means that the organisation is not using these patents to their full potential. An unused competitive advantage exists that can be changed into a sustainable competitive advantage if Clover Food Lab Sustainability as Competitive Advantage starts selling patented products before the patents expire.
• The distribution network of Clover Food Lab Sustainability as Competitive Advantage is organised as identified by the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage. Clover Food Lab Sustainability as Competitive Advantage uses this network to reach out to its customers by ensuring that products are available on all of its outlets. Therefore, these resources prove to be a source of sustained competitive advantage for Clover Food Lab Sustainability as Competitive Advantage.

From the VRIO Analysis of Clover Food Lab Sustainability as Competitive Advantage, it was identified that the financial resources and distribution network provide a sustained competitive advantage. The patents are a source of unused competitive advantage. There exists a temporary competitive advantage for employees. There exists a competitive parity for local food products. Lastly, the cost structure of Clover Food Lab Sustainability as Competitive Advantage is a competitive disadvantage. Research and Development is also a competitive disadvantage.