Culinarian's Asgtht Analysis : CulintarianSwot And Strengths

Cooking is something that has been around since the beginning and something that we cannot afford to loose. Cooking is what makes us human, what provides us with the right nutrients and what keeps us from falling into the industries trap. Michael Pollan’s The Cooking Animal reinforced my belief on the importance of home cooked meals and also expands it.

Nowadays, many people start living a healthy lifestyle. People realize an importance of caring about what is in their food and benefits of home cooked meals over processed food. Home Cooking is not just healthier, but also it has tons of benefits. Simple examples are saving money, controlling body weight and avoiding food poisoning. “Homemade is the New Organic” written by Rachel Jones for the Atlantic (2015), discussed the new food trend-cooking at home. In her article, she explained how cooking is becoming popular recently. An earlier time, a family which has low-income had no choice but to use homemade food. Today, however, meaning of homemade food changes. People start to appreciate the goodness of cooking at home and intentionally choose the homemade. Moreover, she mentioned that social media has a huge effect on this change. Since we have all the necessary tools and food in our kitchen, only a bit of time needs to be devoted. Basically, she tried to inform a general public that home cooking has an essential value in our life. In my opinion, Rachel successfully achieves her intention with the help of following rhetorical strategies: logos, ethos and counterpoint.

Nowadays, many people start living a healthy lifestyle. People realize an importance of caring about what is in their food and benefits of home cooked meals over processed food. Home Cooking is not just healthier, but also it has tons of benefits. Simple examples are saving money, controlling body weight and avoiding food poisoning. “Homemade is the New Organic” written by Rachel Jones for the Atlantic (2015), discussed the new food trend-cooking at home. In her article, she explained how cooking is becoming popular recently. An earlier time, a family which has low-income had no choice but to use homemade food. Today, however, meaning of homemade food changes. People start to appreciate the goodness of cooking at home and intentionally choose the homemade. Moreover, she mentioned that social media has a huge effect on this change. Since we have all the necessary tools and food in our kitchen, only a bit of time needs to be devoted. Basically, she tried to inform a general public that home cooking has an essential value in our life. In my opinion, Rachel successfully achieves her intention with the help of following rhetorical strategies: logos, ethos and counterpoint.

Although Kudler Fine Foods has chosen two very specific markets to target, a more thorough understanding of those target markets is needed to deliver what they want. One of KFF’s target markets is gourmands. KFF’s research focus in this area has been primarily on the supply side: Kathy monitors what products the competition is offering, what products are advertised in gourmet magazines, and what products are shown at gourmet conventions and websites. To discover what gourmands want, KFF also needs to research the demand side. Mining on-line blogs and gourmet food forums are two ways KFF can increase its understanding of what gourmands want. Customer surveys, such as the ones KFF currently uses in-store, can also be revised and used both in-store and on-line. Specific areas to be researched include:

Next the evaluation of current and future opportunities available to Kudler Fine Foods would want to be evaluated. These opportunities could include technology upgrades, market positioning, diversification, or any other related areas. During this evaluation it might be useful to gather information from industry experts or consultants (MacVicar, 1996).

Operating expenses: I will not analyze every subsection, but will focus on important parts that paint a clear picture of why a gain or loss occurred in the revenue section. Advertising money spent between year 6 and 7 increased 37.5% or $8,940. While the increase in spending is a weakness, it is a strength because the company demonstrated positive growth during the same period; likely due to the advertising of new product. The only negative finding for the company during the analyzed period is the 37.5% increase in money spent to grow sales. The number seems rather large but the increase in money spent to advertise was under $10k and yielded an increase of $447k. Advertising clearly was a good invest

maximizing the flavor of every dish. By bringing in comfort food to the scene of higher end

In chapter thirty-two of the kitchen as laboratory, César Vega and David J. McClements discuss what it means to cook from scratch in the context of modern society. Vega begins the chapter by introducing the topic of the importance of knowing where our food comes from, and how it is modified into the ingredients we know today. Although consumers should know where their food comes from, Vega and McClements claim that the consumers should also educate themselves about the process of how food is transformed to provide a better understanding of their food. The authors cite Michael Pollan, an author who writes primarily about food. Pollan claims that consumers should purchase food with a limited number of ingredients, or ingredients that are easy to identify. The authors disagree with Pollan’s point, citing that some foods are enriched to make people healthier, and if the additives were removed there would be a impact on everyone’s health.

Kudler Fine Foods has several issues that can be analyzed and broken down regarding how the problem started. From finding the root of the problem, the gourmet market now has several issues to debate. The issues, with clearly stated situations above, can be directed into positive goals with a problem-solving approach for each. These goals are all attainable to move the company forward in a positive tier for financial success.

When was the last time you and your family gathered around the dining room table and enjoyed a home cooked meal made by your mom or dad? It’s been a while hasn’t it? Is it because everyone’s too busy, or because your parents don't cook as often anymore and rely on take-out or one of those frozen dinners you pick up at the your nearest store. By the looks of it one can say that cooking might be coming to an end, and this generation no longer cares about cooking like people did back in the days when the “THE FRENCH CHEF” first appeared on television in 1963. In the reading, “ The End Of Cooking”, the author; Michael Pollan, writes about how cooking is no longer practiced in many American homes.

Kudler fine foods is a premium food retailer whose business is primarily based on sales of bakery, meat, seafood, produce, dairy, and wine. It has ambitious plans but the tightening economy threatens its quality proposition and further expansion. A strategic focus on Kudler fine foods is to improve the level of convenience offered to customers. This strategy would enable its customers to buy more of what they want at Kudler fine foods. Facing the fierce global market competition, Kudler fine foods launches the developing innovative choices for consumers. With the concept of customers as “the foundation of

To perform a break-even analysis, we have made the following assumptions: (a) retail margin= 60%, (b) the additional fixed cost of production per flavor, including advertising, bottling run and sundries, is $10 million and this is assumed to be an annual cost, except the bottling run, (c) a conservative estimate of percentage share of market figure is derived by multiplying the market segment percentages, as well as the age segment percentage for the category > 40 yrs. The percentage = 74% x 62% x 85% x 40% = 16%. We first determine the retail

Home Chef has been looking for methods not only to expand its footprint nationwide, but also to build a distinct brand image to increase market share in the competitive environment. The company delivers a weekly culinary experience to the customers, which is completed with fresh ingredients and step-by-step recipes. The purpose of this report is to offer Home Chef with the threats it might face in the future in regard of their competitors.

This recommendation report is being written as requested by the CEO. Upon conducting investigation, we found that many problem areas that concern the CEO existed in Kitchen Best. The purpose of this report is to identify those major problem areas in Kitchen Best. Once the problems are discussed, recommendations will be provided to solve one problem, based on what is seen to be the problem needing urgent attention.

What marketing strategy will help achieve the company its target of a 30% increase in net profit?