...To: James Barrett, From: Assistant Marketing Director Date: November 27, 2012 Subject: Amy’s Bread INTRODUCTION Here is the analytical report that you requested on November 18, 2012 to conduct research on www.amysbread.com in order to determine the feasibility of opening a retail operation in the Metropolitan area of New York. Amy originally went to school to study economics at St. Olaf College. Amy Scherber eventually followed her passion for baking and went to France where she learned old-fashioned baking techniques. Amy is actively involved in the community. Amy’s Bread offers a variety of artisan bread for 20 years. FINDINGS The webpage is organized into 6 main categories as follow: Locations, Menu, Wholesale, Shop, Press, and Our Story. Locations There are three retail operations located in Hell’s Kitchen, Chelsea Market, and The Village Each location is accessible by public transportation. Parking is only available in the Chelsea Market and The Village locations. Each of these locations are surrounded by pedestrian traffic in the busy city of Manhattan. Hell’s Kitchen: Chelsea Market: The Village: 672 Ninth Avenue 75 Ninth Avenue 250 Bleecker Street (Between 46th & 47th Streets) (Between 15th & 16th Street) at Leroy Street New York, NY 10036 New York, NY 10011 New York, NY 10014 212-977-2670 212-462-4338 212-675-7802 Hell’s Kitchen is the first location opened up by Amy in 1992. The small, cozy café seats 12 in...
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...Product, Pricing, and Channels Paper MKT/421 November 5, 2014 Joe Cheng Product, Pricing, and Channels Paper KIND offers three lines of differentiated snack bars, which includes whole nut and fruit bars—KIND Fruit & Nut, KIND PLUS, and KIND Nuts & Spices. Some of the products are packaged in varieties of smaller contents of about 100 calorie-range portions. The products are so differentiated due to the combination of natural and delicious content devoid of any array of chemicals, preservatives, and fillers found in most other snacks. KIND bars are healthy because the bars are made from all natural fruit and nut. It constitutes a good source of fiber. In some cases they are free of Trans fat and more so, are cholesterol free with very low sodium levels. KIND healthy bars are made from one hundred percent whole ingredients from almonds, pumpkin and hemp seeds, pea crisps and spices. The products are marketed in varieties of flavors such as vanilla, blueberry, almond, chocolate, apple cinnamon & pecan, peanut butter and strawberry. These variety flavors, enhances the taste bud of different targeted age groups. They contain 10g of protein per bar. The protein-packed bar is made up of twenty-two percent protein made from a combination of legumes, nuts and seeds and also containing all nine essential amino acids (kindsnacks.com). The Peas protein bar is an easily- digestible, non-GMO source of plant based protein extracted from peas. Finally the Ideal Combo is one...
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...experiences. CASE SYNOPSIS Jeff Kleinpeter, fourth generation CEO of Kleinpeter Farms Dairy, has boldly led his family’s business into a new product/market area, specifically the production and distribution of ice cream. For nearly one hundred years, Kleinpeter Farms Dairy has served the south Louisiana area as the leading milk processor and distributor, but now the company has invested millions of dollars in a new, but related product. Jeff seeks to build on the loyalty and goodwill generated among consumers because of Kleinpeter’s excellent reputation for high quality milk products in the south Louisiana area. Kleinpeter appeals to local customers through cross-branding other Louisiana products, such as Ponchatoula strawberries, Bergeron pecans, and Elmer’s Gold Brick Eggs. After the new product is launched, the company experiences challenges in marketing, operations, and human resource management. Key words: small business strategy, new product development, marketing strategy, family business Journal of the International Academy for Case Studies, Volume 16, Special Issue, Number...
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...Limitation Conceptual Framework Chapter 2 Review of Related Literature Foreign Literature Local Literature Foreign and Local Studies Synthesis Chapter 3 Methodology Gender Section Ingredients and Equipments and Materials Procedures ACKNOWLEDGEMENT This research was impossible to be done without the help of the people in different ways. First of all, we would like to thank Mr. Ronaldo A. Salvador, School President, for giving us a chance to experience this subject. To our Research Adviser, Mr. Abigail Luis Ahmad for his willingness to help us for making this Science Investigatory Project successful. We would also like to thank Mrs. Angelita Lopez for giving us an idea for this product. For the fourth year students that assisted us for making this research. Thanks to Jana Meamo for teaching us the right format of these research papers and for the loving support. Lastly, we would also like to thank our parents for the financial support and for giving some advices, for giving us a time to make this research and for the loving support. Especially, we would like to thank God for giving us knowledge, spiritual presence, guiding us to make this research and for encouraging us to finish this research spiritually. The Researchers: K.S.S.B. R.F.A.O. J.L.A.T. V.A.P.C. R.J.E.K. R.M.L. J.R.T. CHAPTER 1 BACKGROUND OF THE STUDY Introduction Fruits are generally high in fiber, water, vitamin C and sugars, although this latter varies widely from traces...
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...Colin Drury, Management and Cost Accounting Boston Creamery Boston Creamery Professor John Shank, The Amos Tuck School of Business Administration Dartmouth College This case is reprinted from Cases in Cost Management, Shank, J. K. 1996, South Western Publishing Company. The case was prepared by Professor John Shank from an earlier version he wrote at Harvard Business School with the assistance of William J. Rauwerdink, Research Assistant. This case deals with the design and use of formal "profit planning and control" systems. It was originally set in an ice cream company in 1973, a few years before the advent of "designer ice cream". Frank Roberts, Vice-president for Sales and Marketing of the Ice Cream Division of Boston Creamery, was pleased when he saw the final earnings statement for the division for 2000 (see Exhibit 1). He knew that it had been a good year for ice cream, but he hadn't expected the results to be quite this good. Only the year before the company had installed a new financial planning and control system. This was the first year that figures comparing budgeted and actual results were available. Jim Peterson, president of the division, had asked Frank to make a short presentation at the next management meeting commenting on the major reasons for the favorable operating income variance of $71,700. Peterson asked him to draft his presentation in the next few days so that the two of them could go over it before the meeting. Peterson said he...
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...University of the Fraser Valley A Marketing Analysis on Tim Hortons Company Diana Beedassy 200105312 Business 120 Mr. Richard Simon April 2, 2012 Table of Contents Cover Page...............................................................................................................................................1 - 2 Table of Contents…………………………………………………………………………………………………………………………………….3 Introduction and History………………………………………………………………………………………………..………………....4 - 5 SWOT Analysis……………………………………………………………………………………………………………….………………….6 – 7 Business Articles………………………………………………………………………………………………………………………………………8 Target Market…………………………………………………………………………………………………………………………………9 – 10 Tim Horton’s merging with Wendy’s Inc………………………………………………………………………………………………..11 Tim Horton’s as a convenient product……………………………………………………………………………………..…………...12 Channel of Distributions …………………………………………………………………………………………………………..…………...13 Promotional Strategies……………………………………………………………………………………………………………….…….....14 Socially Responsible Behaviour……………………………………………………………………………………………………..15 – 20 Recommendations – Part A (SWOT) ……………………………………………………………………………………………..21 – 22 Recommendations – Part B …………………………………………………………………………………………………………. ..23 Recommendations – Part C……………………………………………………………………………………………………………24 – 25 Gross Annual Sales & Market Share………………………………………………………………………………………………26 – 27 Appendix 1 – Timeline……………………………………………………………………………………………………… …………………..28 Appendix...
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...fair look at ’m shine Ten years of making Ten years of making chocolate 100% slave free chocolate 100% slave free we’re now nowyears on the way to to we’re ten ten years on the way 100% slave free free chocolate. We’ve been 100% slave chocolate. We’ve been supported, encouraged, challenged and and supported, encouraged, challenged eaten. We now now know how difficult it is eaten. We know how difficult it is to change an industry. We havehave grown to change an industry. We grown enormously and achieved results. enormously and achieved results. Here’s our timeline: Here’s our timeline: 2o10 2o10 2o09 2o09 Our bars are available in more more and Our bars are available in and We started the ‘Tony’s in We started the ‘Tony’s in more more stores, including supermarkets. Africa’ project: a study of stores, including supermarkets. Africa’ project: a study of Our revenue grows considerably from from cocoacocoa supply chain and Our revenue grows considerably the the supply chain and this pointpoint onward, which also this onward, which also ways ways to improve Fairtrade to improve Fairtrade sharply increases the amount of sharply increases the amount of certification. certification. cocoacocoa beans we need. beans we need. 2o11 2o11 2o05 2o05 2o06 2o06 2o08 2o08 2o07 2o07 The first Tony’s Chocolonely bar bar Tony’s goes official The first Tony’s Chocolonely Tony’s goes official comes on the market, after after...
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...1.1 Introduction-Company "The best ice cream in the world" started out as the vision of Mr. Reuben Mattus and continued throughout his life. He began in 1921, selling ice cream in the streets of New York. Soon, he dreamed of creating nothing but the finest ice cream using only the finest and purest ingredients. In 1961, Mr. Mattus decided to form a new company dedicated to producing his new super-premium ice cream. He called this new brand “Häagen-Dazs” – a name that conveys an aura of old world tradition and premium quality. The original product line included just three flavors: vanilla, chocolate and coffee. Mr. Mattus then passionately spent six years searching for strawberries sweet and full-flavored enough to meet the brand’s impeccable standard of quality for his premium strawberry ice cream. The Häagen-Dazs brand quickly developed a loyal following. Its early success and praise was created by word of mouth. As passionate enthusiasm grew for this rich and creamy treat, the brand also grew. When the first Häagen-Dazs shop opened in 1976, it was an immediate success, and the brand’s popularity continued. By the mid-1980s, the taste of Häagen-Dazs ice cream was introduced internationally. In 1983 Mr. Mattus agreed to sell the Häagen-Dazs brand to The Pillsbury Company, which remained committed to the tradition of superior quality and innovation on which Häagen-Dazs ice cream was founded. Since then, it has become a global phenomenon, available in 50 countries. The same...
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...TABLE OF CONTENTS 1)1.0 Executive Summary…………………………………………………… Page 3 2)2.0 Situation Analysis……………………………………………………… Page 4 2.1 Company Analysis…………………………………………………….. Page 4-7 2.2 Macro-environmental PEST analysis ………………………………… Page 8-11 2.3 Market Analysis……………………………………………………… Page12-13 2.4 Competitor Analysis………………………………………………….. Page 14-17 2.5 SWOT Analysis……………………………………………………… Page 18-20 3) 3.0 Market Targeting and Positioning……………………………………… Page21 3.1Target Market…………………………………………………………… Page21-22 3.2 Product Positioning……………………………………………………… Page 23-24 4) 4.0 Marketing Strategy……………………………………………………… Page25 4.1 Product…………………………………………………………………. Page25-29 4.2 Price…………………………………………………………………… Page30-33 4.3 Promotion……………………………………………………………… Page34-38 4.4 Distribution……………………………………………………………. Page39-42 5) 5.0 Financial…………………………………………………………………… Page43-46 6) 6.0 Control……………………………………………………………………… Page47-51 7) References……………………………………………………………………...... Page 52 1. Executive Summary First of all, we decided to choice HupSeng as our title of marketing plan. HupSeng is a well know brand in Malaysia. Besides, there have several type of biscuits brand in Melaka, Malaysia such as Julie’s, Oriental, Munchy’s and so on. All of these...
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...The Local Food Movement Benefits Farms, Food Production, Environment The Local Food Movement, 2010 Pallavi Gogoi is a writer for BusinessWeek Online. She frequently writes on retailing. Just as small family-run, sustainable farms were losing their ability to compete in the food marketplace, the local food movement stepped in with a growing consumer demand for locally grown, organic, fresh produce. In addition to supermarket giants following the trend toward locally grown food and devoting shelf space to such items, local foods are also finding their way into schools, office cafeterias, and even prisons. Although the trend toward organic foods has not waned, consumers are increasingly aware of the environmental impact caused when organic foods must travel to find their way to the local grocery store shelf. For this and other reasons, consumers are opting instead for locally grown counterparts, choosing to eat what is available in each season in their areas rather than purchasing food that must be shipped from other regions. Drive through the rolling foothills of the Appalachian range in southwestern Virginia and you'll come across Abingdon, one of the oldest towns west of the Blue Ridge Mountains. If it happens to be a Saturday morning, you might think there's a party going on—every week between 7 a.m. and noon, more than 1,000 people gather in the parking lot on Main Street, next to the police station. This is Abingdon's farmers' market. "For folks here, this is part of the Saturday...
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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...Baskin Robbins Marketing Plan Final Outline Paper Lou Ann San Nicolas MKT 421 Marketing 1. Baskin Robbins Organizational Overview Baskin Robbins is a franchise based business operating in 35 countries for the last 65 years. The ice cream shops have more than 1,000 flavors since 1945. Baskin Robbins has more than 150 million consumers worldwide with 2,800 locations nationally and 5,800 stores globally. What began as a small business opportunity has grown into a solid business model for existing and future franchise business owners. Despite, by these two ice cream enthusiasts, whose passion leads to the creation of more than 1,000 ice creams flavors, and with a variety of delicious treats, such as nutty berry banana (Baskin & Robbins, 2011). The Baskin and Robbins business home office is situated in the area of Canton, Massachusetts. a. Organization Baskin Robbins Ice Cream Industry b. Mission Statement The philosophy and mission statement is eloquently put by a quote from co-founder Irv Robbins, “we sell fun, not just ice cream” (Robbins, 2011, p. 1). It is this statement that allowed Burt Baskins and Irv Robbins the opportunity to grow the business from one store to many. c. Geographic Locations The company had become an ice cream mega-empire, consisting of 5,800 stores in different geographical locations throughout the international. Exhibit 1.1 below shows the international geographic locations of Baskin Robbins industry (Baskin...
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...** ASSESSMENT EXAM QUESTIONS – THESE ITEMS WILL DEFINITELY APPEAR ON THE FINAL EXAM ** CHAPTER 1 |1-113. |Marketing will not happen unless: | |A) |e-commerce is flourishing. | |B) |facilitators are present to simplify exchange. | |C) |middlemen are present to facilitate exchange. | |D) |two or more parties each have something they want to exchange for something else. | |E) |an economy is market-directed rather than planned. | |1-120. |MACRO-marketing: | |A) |is a social process. | |B) |tries to overcome "discrepancies of quantity" and "discrepancies of assortment." | |C) |tries to effectively match supply and demand. | |D) |tries to overcome the many separations...
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...L 304/18 EN Official Journal of the European Union 22.11.2011 REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (Text with EEA relevance) THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, (4) Having regard to the Treaty on the Functioning of the European Union, and in particular Article 114 thereof, According to Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (3) it is a general principle of food law to provide a basis for consumers to make informed choices in relation to food they consume and to prevent any practices that may mislead the consumer. Having regard to the proposal from the European Commission, (5) Having regard to the opinion of the European Economic and Social Committee (1), Acting in accordance with the ordinary legislative procedure (2), Directive...
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