Sweet Bee Bakeshop

Panera Bread Bakery and Café boast of its quality of food and market it as freshly baked breads prepared everyday. But with this kind of strategy involves a lot of spoilage, contributing to the high cost that the company is incurring. In the statement provided in the case, despite the increasing operating profit since 2001, the profit margin remains to be low.

Job specifications “identify the eligibility requirements or qualifications needed to perform a job” (Baack, et al., 2014, Ch. 4.4). Job specification can be defined as the profile of an ideal candidate. Job specification dictates the specifics of what is needed from the employee such as required amounts of experience, education, physical and technical abilities, as well as desired social skills. Job specification is used to screen the applications sent in by candidates, and job

If I were a proud owner of a new bakery shop, it would be called Eva’s Pastries. My bakery would be opened within a school district on Staten Island. The location of my bakery would play an important factor to my target market; the reason why I chose to open it within a school district is to attract the age range of the students attending the schools, as well as the parents of the students. The convenience of my bakery being opened within the school’s range is to provide the students a place near their school to grab some quick food to eat nearby for breakfast or a snack. In addition, my bakery would have different varieties of bread and cakes for the students to grab to go and also dine in for individuals to sit in to enjoy their pastries.

The four foundational elements of product, price, promotion and place or distribution are successfully orchestrated across the Panera chain through a series of standards, processes and procedures that ensure a highly consistent level of quality chain-wide. This quality aspect of the marketing strategy has successfully gained Panera a following of loyal customers in the middle-age and older market segments (Jargon, 2012). This aspect of quality is so pervasive that the company successfully uses it as a point of differentiation in the ambience and place or locational value of their stores and locations. Panera relies on the smell of their bread baking to further enhance and strengthen the experience of customers over time (Rich, 2013).

Being a nationally recognized brand and a dominant in restaurant operations in the specialty bakery café segment and to expand broadly in the regional market is Panera’s strategy. And by giving high quality product Panera is following their strategy.

Bread was made after the Agricultural Revolution, which meant people could have wheat was near home. Time passed quickly when the ancient people discovered that water and ground grain became porridge, the porridge came on the “stove” and heated and few of them had the right temperature and got a nice snack.(shoutout to all the future thinkers, discovers, and experimentalists, beware!!!) The word spread and everyone started to make these because of the carrying convenience (where is the patent?) and was only the beginning. Far afterwards, the people found out that yeast is in the air, and that if they took some bread and saved it, it could be mixed and leaven faster. In Egypt around 1000 BC, inquiring people discovered how to get

Bread & Co. is a café serving a variety of fresh breads cooked daily on site and serving a

This approach has been one of the main competitive advantages of the company that maintained its stores and cafes in a friendly and ambient atmosphere in various locations. The company did not start as a traditional fast food restaurant, but rather as a network of places where people could fulfill their natural instincts with healthy and freshly cooked food with a little higher than average price range. Panera Bread was one of the trend makers of casual-food restaurants, whose vision was entirely different from the typical model of public facilities. All of the locations shared a common design and menu that created a unique environment of the franchise. Moreover, in order to enable high-quality service, the executive team of the company decided to equip all of the bakery’s completely to be capable of making their own products directly to the spots. This fact allowed to reach a certain level of autonomy and reliability of the brand that always managed to deliver and provide the freshest and natural

Summary: Bimbo is one of the world's leading baking companies. Founded in Mexico, Bimbo is a house-hold name in its native country. Today, the company's wide product range includes sliced breads, buns, cookies, snack cakes, pre-packaged foods, tortillas, salted snacks and confectionery products. Profitability in Mexico is optimal, partly due to its vending distribution through small, independent mom-and-pop stores. In addition, its product development and incorporation of a wrapping system that’s allows consumers to see and feel the freshness of the product has created a competitive advantage in comparison to its consumers which had used wax materials for years. A broad portfolio of products enables

Different cultures did their own variations of bread in texture, thickness, shape, and the grain varied (Lohman 1). Ovens have been used for more than 6,000 years (Lohman 1). Ovens are important because they transform the wet dough into leavened bread (Lohman 1). In the earliest stages of discovering bread it was not

Employees need the financial information in order to make collective bargaining agreements (CBA) with the management and in discussing their compensation, promotion and rankings.

“Customization of bread types, flavor, toppings and ingredients coupled with fresh, steamed, toasted preparations provide combinations that appeal to almost all consumers” (Tristano in Levin, 2008). Based on the factors and demographic data exposed above the following market needs were identified:

What is bread? Bread is a food made of flour, water, and yeast mixed together and baked. In bread making, our main focus will be on the enzyme amylase. In wheat, there is naturally appearing amylase. Amylase in the shape of malted barley can be mixed with flour in minor amounts to achieve a proper balance of enzymes. The key purpose of amylase in wheat flour is to break down complex starches into simple sugars. Without this key process happening in the dough, fermentation would not occur because yeast needs simple sugars in order to make carbon dioxide. A proper balance of natural amylase in wheat flour is needed in order to make bread that is accurately fermented with a good colored crust and well-developed flavor.

Sourdough is simply “soured” dough, or dough that has been fermented. Unlike regular, non-soured bread, like french bread, traditional sourdough does not rely on added sugar or yeast

Mr.Smith’s Bakery is not a real bakery that any of us are aware of. However, producing large quantities of products as demanded by large customers is the ideal way to run a large bakery. Running a business to business bakery is an efficient way to make use of a