Azalea Seafood Gumbo Shoppe
Introduction
Found in approximately 1000 supermarkets and 300 restaurants, Azalea Seafood and Gumbo Shoppe is among the largest producers of ready-to-eat gumbo with annual revenues in 2000 of more than $1 million. The company's gumbo was their best selling item earning nearly 90% of yearly sales. Although Azalea has a competitive advantage with its tasty gumbo, Azalea is looking to maintain long-term growth and obtain a sustainable competitive advantage. In order increase its profitability, the company needs to consider options to improve its business strategies.
Currently Azalea's facilities are located in a small country side building and many large restaurants do not find it at par with
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Implementation Plan- TQM Adopting a Total Quality Management strategy will allow Azalea to focus their attention on the value chain and the product. TQM will also permit Azalea to continuously improve the quality of the product. The first measure the company could take is to set quality standards in each production phase. Azalea currently purchases their supply of crab meat and crawfish from Gulf Coast Fisheries, which is more expensive than the California Coast. So, Azalea should change its crab meat and craw fish suppliers to one in California, which will save them money. In order to acquire the best raw materials from the best suppliers, Azalea must create and maintain positive relationships with them. This will also help Azalea negotiate prices and quality of their key ingredients. Azalea also needs to continue to purchase processed vegetables and seafood to reduce waste and allow for shorter clean up periods and reduced labor.
Another step that Azalea must take to improve the quality of the product is to change their packaging method. Presently, Azalea uses boil-in bags only for half-gallon and gallon packages and the fill-in process for quarts and pint containers. The fill-in process creates extra labor and mess due to the overflowing of gumbo in the smaller containers. Therefore, Azalea should eliminate the fill-in process and implement the boil-in bags for all packages.
Azalea
Can you name just one famous southern Cajun recipe? Well I can and it’s my favorite Cajun meal. Its basic name is gumbo, but there are many gumbo recipes so I’ll be specific. My favorite is “New Chicken and Shrimp Gumbo” and it’s delicious. I got the recipe from a great cookbook. It’s called “Chef Paul Prudhomme’s Fork In The Road”. Would you like to learn how to make it? If so keep reading and follow along?
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