Interview With A Panino Restaurant

For the purpose of this interview, I interviewed Mrs. Ann Clare- School Psychologist and Mrs. Scott Nelson- School Principal.

S is a 59 year old African-American female born and raised in Anson County who has attended several institutes of higher learning. After earning a Bachelor of Science in Secretarial Administration from Barber-Scotia College, she later received special education teaching licensure from the University of North Carolina at Charlotte. Because of her love for learning, S has also taken online classes through the University of Phoenix. She has been a secondary special education teacher for three years and currently works with 8th graders at Anson Middle School.

What do you consider to be your most important accomplishments on the job since your last review?

Although the restaurant industry is perceived to have high risk of failure, the risk of a restaurant failing is not too different from other small businesses. Parsa et al. quantified the risk of failure at 26% in the first year and 57% by year 3. He also described several factors that can influence the risk of failure. Those include physical location, firm size, speed of growth, differentiation from other restaurants in the market, adapting to external trends, and management experience. In terms of location and differentiation, Paul’s bar will be located in a new development designed to attract affluent customers and with very few competitors. Paul’s small firm size increases risk because of barriers to attract partners (i.e. suppliers and bankers are prejudiced against smaller firms) and growth that may be too rapid to manage. On the other hand, Robert already has experience in the restaurant business and should know how to run the bar and subsequent restaurant. Their choice of a piano bar may be in response to local trends that favor success.

CASA is a nonprofit that is based off of volunteer advocates who stand up for the well-being of abused and neglected children in the foster care system. The CASA volunteers are there to ensure that every foster child’s needs remain a priority in an overburdened child welfare system while searching for a safe and permanent home for the child.

Using the interview guide, we interviewed Larissa, a Personal Support Worker (PSW) who works at Gary J. Armstrong (Gary J). Larissa has been working as a PSW for close to two decades and was able to provided valuable insight into her discipline. During the interview, Larissa discussed her role as PSW at Gary J and outlined the knowledge and skills required for her practice.

“An entrepreneur tends to bite off a little more than he can chew hoping he’ll quickly learn how to chew it.” (Roy Ash)

ENO Restaurant & Wine Bar was on the Atlanta, Georgia circuit for 10 plus years. It was a hit until the new owner step on the scene and the original owner had to give up on his passion since a teenage boy. ENO struggles to stay alive and revive itself with a new name, menu and swagger for the Elite socialite. In the mind of an entrepreneur failure is never an option. No entrepreneur wants to hear the word or talk about it. ENO got a second chance to shine in the spot light keeping its original name to include the new owner first name ENO by Zaza. Many would be impression that the new owner is a celebrity basketball player but was his star status good enough to score points to keep a business from failure.

Question 1 How has Panera bread established a unique position in the restaurant industry? How has this unique position contributed to its success? By developing various approaches Panera Bread has established a unique position in the restaurant industry.

In terms of the restaurant industry, the capital requirements for entry are not large. Buildings can be leased, input food supplies can be bought fairly cheaply, and the fees for opening a business, as long as there are not liquor licenses involved, are manageable. Other barriers to entry play a larger role. Reputation is very important in the restaurant industry. It is difficult to build a brand/reputation from scratch. Panera possesses a strong advantage because they already have a great reputation. In 2011, Zagat gave Panera

My grandma Marilyn had closed it before my parents had us three kids. It was just too much work for her. But, boy is she a good cook, and I can’t imagine how much success her restaurant had. I went in and saw the cases full of pastries, homemade goodies, and-my favorite, homemade ice cream. I came out of there weighing five more pounds than usual.

The Panera Bread Company was co-founded by Ronald Shaich and Louis Kane, when the two came together and joined the Au Bon Pain and the Cookie Jar bakery and in 1991 they took the company public. In 1993, the co-founders purchased the Saint Louis Bread Company and studied the business plan searching for their successful qualities and find ways to mimic that (Wheelen, Hunger, Hoffman, & Bramford, 2014, p 16-2). Shaich hit the jackpot when he started this fast casual restaurant chain because this was not your normal fast food restaurant. Panera offers coffee, breakfast sandwiches, custom breads and soups and hand tossed salads and has yet to be matched by another company. The décor in their restaurants along with free WiFi created a warm, inviting place for customers. Panera found a way to offer fresh, quality food for a decent price. Their focus on fresh, quality ingredients and healthy options for the entire family, earned Panera the name, “One of the 10 Best Fast-Casual Family Restaurants” by Parents magazine in its July 2009 issue” (Wheelen et al, 2014, p 16-13). Struggling with debt for years, with “bad real estate deals and operational problems,” Panera decided to sell the Au Bon Pain name to an investment firm for $73 million in May of 1999, this is when the company changed its name to Panera Bread Company. The sale left Panera debt free and gave them ability to expand the company. Panera continued to grow throughout the 2000s and now has 1380 stores in

This multiunit restaurant chain’s style has a bizarre combination of ancient Egypt with Victorian-style architecture crossed with Las Vegas extravagance and giant leathery booths. The Cheesecake Factory chain became successful immediately at its start, and thus the design budget allocated to the future restaurants outweighed most normal restaurants of the same size. Regardless, this does not explain the off-putting amalgamation of themes that this restaurant

Panera had skills and experience seeable choice and café setting. They selected sights and café setting by the subsequent methodology. supported analysis of this data, together with the utilization of prognostic modeling mistreatment proprietary software system, Panera developed projections of sales and come on investment for candidate sites. This recourse was tough however not not possible to repeat. The length of your time it might last trusted however onerous competitors selected to figure to develop similar technology. This resource was extremely competitively superior as a result of no different competitors had it. It couldn 't be trumped by rival’s resources as a result of an equivalent software system had to be developed before

As you head toward the entrance of the restaurant, you will see hosts standing in the lobby to greet people with bright smiles on their faces. The hosts ask how many are eating and once you tell them the number, and pay at the entrance, the host will asks where you would like to sit. The restaurant has red, smooth, comfortable leather booths, which the guest can sit in. Furthermore, people have a choice between sitting down in the back or near a window. The restaurant is enormous and has attractive colors which make the room spacious, a lot of interesting pictures, and other decorations on the walls. The entire restaurant is packed with people eating, sharing laughter, and enjoying their meal.