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Recommended: Panera bread, origins
The company that we all know wasn’t always known as Panera Bread. The Panera Bread’s legacy began in 1976 as Au Bon Pain Co. Inc. Louis Kane, a veteran venture capitalist, purchased the business trying to expand the brand. Without prior knowledge of how to run the place he piled up $3 million in debt. Just before filing bankruptcy Kane gained a new business partner. Ronald Shaich was a new business owner of a small bakery called Cookie Jar bakery in Cambridge, Massachusetts. He felt there was more profit with adding bread and croissants to his menu. With his new friend in February 1981, the two merged the bakery and the cookie store to form one business, Au Bon Pain Co. Inc. In 1993, Au Bon Pain Co., Inc. purchased Saint Louis Bread Company,
IHOP was not always a multinational conglomerate. It is now one of the nations leading sit down, cheap restraint chains. With over 1,000 locations world wide it is a commonly known restraint. As of recent IHOP has had a 52-week high of 39.4 and a low of 27.04. Recently, IHOP rang the bell of the NYSE in celebration of the kick-off of the National Pancake Day (March 4) and the launch of a brand rejuvenation strategy for IHOP, which celebrates its 45th year in business this July. In honor of the occasion, Julia A. Stewart, President, CEO, COO rang the bell.
The Panera Bread Company began in 1981 as Au Bon Pain Co., Inc. Founded by Ron Shaich and Louis Kane, the company thrived along the east coast of the United States and internationally throughout the 1980’s and 1990’s and became the dominant operator within the bakery-café category. In the early 1990’s, Saint Louis Bread company, a chain of 20 bakery-cafes were acquired by the Au Bon Pain Co. Following this purchase, the company redesigned the newly acquired company and increased unit volumes by 75%. This new concept was named Panera Bread. Top management chose to sell their previous bakery-café known as Au Bon Pain Co. due to the financial and managerial needs of Panera. In order for Panera to become the success top management visualized all resources needed to become available for Panera. Panera Bread is now the most successful bakery-café in the category in which there are currently 1,777 bakery-cafes in 45 states and in Ontario Canada (Panera Bread).
Panera Bread has many strengths as they have shown major growth since their early existence. They now own over 1,500 stores and have corporate revenues of $1.8 billion. Some of them include the ability to differentiate from competitors, market research, and quality dining. Panera prides themselves at being a top notch “best cost provider.” Panera provides quality foods in a quality dining area for an affordable price. This allows them to compete in a highly competitive North American food industry.
These strengths, combined with deep and varied academic, internship, and employment experience, prepare me to make a strong and immediate impact Panera Bread
Panera Bread Company is a bakery-café that serves specialty sandwiches, gourmet soups, and sweet treats. The founders of Panera, Shaich and Kane, have consistently developed the company around a strategy of growth. The Shaich and Kane initially operated Au Bon Pain; a bakery served large urban areas. Seeking to extend into other markets, the pair obtained St. Louis Bread Company, seeing the benefits of acquiring an already established enterprise. The niche market that Au Bon Pain had enjoyed previously, had become a strategic weakness as it became limiting. The bakery-café culture developed in the St. Louis Bread Company was too costly to implement at the Au Bon Pain locations. Shaich, the remaining founder, sold Au Bon Pain which left no debt and cash reserves to expand the St. Louis Bread Company, known as Panera Bread Company outside the St. Louis area.
The financial situation of the company was an important resource that enabled it to have a low debt to equity ratio. With the sale of Au Bon Pain for $73 million in cash in 1998 (16-3), and the strategy of not funding franchises, neither invest in their construction, nor their development of bakery-cafes stores, allowed the Panera bread to have the financial resources to keep its debt at low levels over the long term. Franchise also pay advertising fee based on percentage of sales (16-16).Thus, it allowed Panera to release important treasury reserves to undertake major investments in other sectors such as research, development and innovation to be more competitive. Fortunately, these initiatives cannot be easily copied by competitors. As we
Paying more attention to the consumer needs: As it is seen from the history of the Fred Harvey, the company was using a product-oriented marketing strategy. Based upon the book of Mr. Fried, Harvey restaurants ‘served up 6.48 million eggs and two million pounds of beef’ at the moment of history when transferring fresh food across the whole country was a real challenge (Eig,
Due to the growth in the bagel industry, all U.S. production facilities capable of making bagels were signing long term supplier contracts with different firms hence leaving very few opportunities for additional capacity to be obtained. In order to still thrive in the bagel industry, Dunkin’ Donuts should not terminate their contract with Harold’s Bakery. Rather, they should gradually continue with the rollout by limiting advertising and the pace of store expansion. In the meantime they should assist Harold’s Bakery to find more co-packers in the short term.
For one of my selections for buying stock, I invested into Starbucks, this company has attracted me with their wonders of different coffees, and I knew many others were interested in the very popular coffee company. Starbucks all started 1971 in Seattle Washington. With three men which were Jerry Baldwin, Zev Siegel and Gordon Bowker each of them put in one thousand three hundred and fifty dollars along with a barrowed five thousand from the bank to start up there small coffee shop in pick place market, witch is located in down town Seattle. The name for this company was inspired from the character Starbuck from Moby Dick; this character was a coffee lover. There close friend designed there well known logo. These men never thought of this small company to get large they just thought of it as a small coffee shop. Out of all three men Siegel was the only one that work at it full time. The men depened on a man named Alfred Peet for there coffee beans but soon then started there own blends of coffee beans. With in a year opening the first store they were able to open a second store. When the 1980’s rolled around, it was a thriving company, in the Seattle area. However, the co-founders began to have other interests and were involved in other careers simultaneously. Despite that, the company was about to undergo a major turning point. A man by the name of Howard Schultz started to pursue an interest in the company. He noticed that the coffee shop had a wonderful environment. He started asking a questions and becoming more and more interested by every moment. He loved how the founders had so much knowledge on the coffee and each blend. In 1982, Schultz became director of retail operation. This was just the start to a new phase with the company.
Papa John’s was opened in 1985 by John Schnatter, and the first franchise was sold in 1986. Papa John’s has over 65,000 pizza restaurants in the United States. However, the public was introduced to the first international restaurant opening in 1998 by the way of “Perfect Pizza” in the United Kingdom (www.papajohns.com, 2017). Regardless, Papa John’s is a significant player in the pizza industry they continuously want to know what the future pizza industry will hold for them. At one time, the overall performance of Papa John’s stock was not doing so good when they are compared side by side with other pizza industries. However, the potential is with the pan pizza the management team believes this will be the best introduction in ten years (Maze, 2016).
What do you think caused the crisis within Domino’s that led to the “Pizza Turnaround” Campaign?
The food market has changed drastically and has somewhat gotten better. As well as worse, like all economies. They have so many ways to create food, grow food or put it together. They have put many chemicals in food and most of it is just made of chemicals. They do not have authentic food anymore. Authentic food is most likely the best food a person can eat. For example homemade mashed potatoes or fresh apple pie. People never forget the taste of a warm and crunchy apple pie.Mexican food was very healthy and has become Americanized in some restaurants in United States and it has led to unhealthiness.
Ray Kroc was a shrewd entrepreneur who was all business. When buying out the McDonald’s brothers from their partnership the brothers had refused to sell Kroc their first store “The Big M”, Kroc then opened up a McDonald’s right across the street and drove them out of business. Not only do franchisees operate under the McDonald’s name but they also own the land they operate on which puts McDonald’s into the real estate business as well as the fast food business. This quote from Kroc puts into perspective how shrewd of a businessman he truly was, “If any of my competitors were drowning, I’d stick a hose in their mouth and turn on the water,” he said. “It is ridiculous to call this an industry. This is not. Th...
The main challenge is to determine how Panera Bread can continue to achieve high growth rates in the future. Panera Bread is operating in an extremely high competitive restaurant market which forces the company to improve and to grow steadily for staying profitable. The company’s mission statement of putting “a loaf of bread in every arm” is just underlying Panera’s commitment for growing. They are now in a good financial situation and facing growth rates of up to 20% per year in a niche market that has a great growth potential. In the next 7 years the fast-casual market is expected to grow by 500% in sales to a total of $30 billion.
BreadTalk® Group Limited, founded in 2000 has become a distinctive household brand owner that has established its mark in the food