The Marketing Plan For Panera Bread Co.

Chipotle saw an opportunity in the fast-casual restaurant industry and launched an innovative concept. It believes that fresh and quality ingredients are key and that customers are willing to pay more for such ingredients. To ensure such ingredients, Chipotle uses a large amount of organic food in their restaurants. This not only creates fresher and healthier food options for consumers, but also assists local farms that supply the organic food. Not only does Chipotle use organic food, but it uses produce that is in season. This reduces the costs of transporting produce and ensures that the ingredients are fresh. While competitors attempt to replicate the menu, style, and flavors of Chipotle, they do not have the resources to use organic ingredients as efficiently as Chipotle does. This is one strength of

Due to the fact that Chipotle is worried about providing customers with the best possible ingredients and in the same time, concerned of taking care about environment, animals as well as farmers, which in this case, are the main suppliers, we can encapsulate Chipotle in a Sociocultural segment.

Chipotle Mexican Grill is a leading force in its commitment to buy food from sustainable sources that do not have a negative impact on its menu pricing. Besides leading the way in the fast casual dining experience, it also supports farming initiatives that develop and practice best standards. Chipotle is also active in its environmental commitment to working to reduce its carbon footprint by reducing its reliance on fossil fuels through the implementation of various environmental initiatives, including green building and depending on solar power energy. It is also well known for its philanthropic activities, including its

Chipotle creates food with integrity by using organic ingredients and natural raised meat products. Chipotle likes to use fresh produce from local farmers who don’t use chemical fertilizers and pesticides. Also, Chipotle likes to get their meat products from farmers who only feed their animals a vegetarian diet, which doesn’t contain any antibiotics or hormones.

Chipotle’s resources are their advanced technology tools that eliminate pathogens while maintaining food quality. Their source from farmers who adhere to the company’s mission of food with integrity. Their continuing education and training programs offered to their employees to make sure that they are implementing industry-leading food safety protocols.

Since 1993, Chipotle has opened more than 400 stores, and plan to continue to grow and opening more stores. Though they have not reached a global level they continue to reach to that goal. With the growth they were having they said it would be around 40,000 people to staff in its restaurants. He’s focus to not only grow but to help the economy. “Not only are more job opportunities opening up, but Chipotle is also continuing to set a great example for other food companies, that naturally-raised meat, hormone-free food and organic produce can be used for large chain restaurants”. (Ells)

Another way Chipotle used to reduce the cost is to select right store location, facilitate concise decoration and use solar panel for energy supply. Chipotle has been done very well in reducing cost strategy and it will keep working on the improvement in the future as well.

1. Top - quality of products: organic beans, organic dairy products, natural meats from animal without antibiotics and growth hormones to speed weight gain…

This course of action aims to adopt homemade green cuisine to its eateries menu. The promotion beguiles customers and links them emotionally to the chain’s green and sustainable food. In addition, Chipotle constructs a pleasurable consumer website by means of social media to support its new-fangled approach for new customers’ attraction.

This includes the 5Cs, SWOT, and Porters five forces. The 5Cs analysis include the company, customer, competitors, collaboration and climate. Starting with the company, Chipotle started by offering high quality food at an affordable price. They use a focus differentiator strategy, due to their focus on its target market of millennials and the high quality that no other fast food place had. Most of Chipotle customer base are from the age of 18-32, who want a high quality food at reasonable prices. The industry has over 200,000 fast food restaurants in which 50 million Americas eat at daily. Chipotle has established a collaboration with its suppliers, especially it farmers. They focus on the way that farmers care and slaughter their animals, which gave farmers, animals, and it environment the respect it deserves. Chipotle has collaborated with McDonalds on 1998, before they became public. McDonalds departed from it relationship once Chipotle went public, and invested about $360 million with a return of $1.5 billion. During the time the climate of the industry was a low cost and fast service, with little thought of quality. Chipotle established a new environment that focused on quality, healthier choices, and consumer power. This new climate was copied by many other companies in the industry, but chipotle was the first to try to change the culture of the fast food

There are also healthcare benefits and stock purchase programs for both salary and hourly employees. To top it all off, Chipotle encourages their employees to receive higher education, so they offer tuition reimbursement. All these perks lead to happier employees, which translates to better customer service, which means more profit. Some other strengths include, a strong international presence in the US, UK, Canada, and France, online ordering and occasionally delivery to customers, and all restaurants are owned by the company and not

Chipotle Mexican Grill (CMG) is a fast food restaurant that serves burritos, tacos, burrito bowls, and salads that are made using fresh ingredients. Since its establishment in 1993, there are 1,755 Chipotle restaurants throughout the United States and 17 Chipotle restaurants located in Europe. Chipotle is known for high quality ingredients that they use to create their “gourmet” burritos. The ingredients include naturally raised pork, beef, and chicken. Chipotle switched to hormone free dairy ingredients in 2007 and since 2008 a portion of Chipotles black beans is certified organic. Additionally, the company provides consumers with a short menu that is customizable with many options. Chipotle uses traditional culinary techniques to insure that

Currently, Chipotle serves 100 percent naturally raised pork and over 80 percent naturally raised chicken and beef. Chipotle is also looking into using more sustainably grown produce and locally sourced produce when in season.

In order for Chipotle Mexican Grill's top executives to strengthen the company's growth and profitability, they must reduce resource weakness by strengthening relationships with suppliers and eventually acquiring long term contracts with farmers who follow the U.S. Department of Agriculture standards for growing organic products.

Panera Bread is considered to be one of the U.S. most successful fast-casual restaurants. The company is one of the revolution makers in the industry of fast food, which managed to transform the traditional image and perception of to-go products that are available at an acceptable price on the market. As its initial founding company was established in 1981, Panera Bread managed to gain up to 4.5 billion USD in sales by the year of 2015, whereas the average sales per one store made up to 2.5 million USD annually (Thompson). Nevertheless, the company that once managed to upgrade bread and pastry into a trend of fast and healthy eating, today is struggling with massive competition on the fast food market. Its previous strategic strengths now became a burden that stops innovation and creativity and does not