Paradise Kitchen

In: Business and Management

Submitted By hrivera
Words 1004
Pages 5
Paradise Kitchens, Inc. Executive Summary
Cortez Hampton
MARKETING 301-OL
Dr. Charles Hurst, Professor
Due: November 28, 2012








Executive Summary
Description of Company
Paradise Kitchens, Inc. was created by Randall F. Peters, and wife, Leah E. Peters to develop a line of microwaveable Southwestern/Mexican style frozen chili products called Howlin' Coyote Chili. Before starting Paradise Kitchens, Inc., Randall spent 15 years working for General Foods and Pillsbury with many different responsibilities. Leah had expertise in food science and packaging from her past positions. Both had the necessary skills contribute to the startup (and success) of Paradise Kitchens. The line of frozen microwavable Chili products are sold in U.S. grocery stores and the company puts an emphasis on its high quality and good taste because it is the only authentic Southwestern/Mexican style microwavable Chili available in U.S. grocery stores. Paradise Kitchens prides itself on the high quality of their products and wants to extend their market exponentially in the near future.

Mission Statement
The mission of Paradise Kitchens, Inc. is to market lines of high-quality Southwestern/Mexican food products at premium prices that satisfy consumers in this fast-growing food segment while providing challenging career opportunities for employees and above-average returns to stockholders.

Management of Paradise Kitchens, Inc.
With Randall and Leah’s backgrounds, it was decided that Randall Peters serves as President and Chief Executive Officer (CEO) of Paradise Kitchens, Inc. Leah Peters will focus on corporate strategy for the company.

The Market and the Consumer
To the company’s knowledge, Howlin’ Coyote Chili is the only premium-quality, authentic Southwestern/Mexican style, frozen Chili sold in U.S. grocery stores. Because its high quality has gained fast,…...

Similar Documents

Nan's Kitchen

...With light shining bright continuously on the Bing cherries contained blue deep dish with the tea in its copper colored kettle which sits on top on a burner, waiting to be started with a lit match sit upon the ornamental tablecloth. Also if you look to the right out of the window, one with see the stone landscape, tree branches, and green leafy plants. Cool-colored glassware is on the table alongside with a yellow see-through vase that contains water and full bloomed bright flowers. For this is the subject matter painted on oil covered canvas is called Nan’s Kitchen by Janet Fish. This painting contains many visual elements. Throughout the whole picture, we are drawn to the glassware like the yellow vase containing the flowers. Other points of interest are the pink glass that next to the vase. The vertical lines that converge to show the window is open in the picture. Plus the diagonal lines which are made up from the sides of the table tells one that the table is either a rectangle or square shape. The lines made up of from the branches on the tree show that the tree is larger and don’t take the attention away from the glassware. There is an implied contour line going counterclockwise starting at the copper colored tea pot and curving back and ending at the yellow vase containing the well bloomed bright flowers. The ground is the tablecloth which makes the glassware the figure. Some of the positive shapes are the pink drinking glass, the Bing cherries in the deep...

Words: 826 - Pages: 4

Paradise

...Paradise I stepped off the hot, crowded plane and into the bright, dazzling sun light. The humid hit my face as if I were getting into a sauna; while the thick, moist air filled my lungs, I could feel the heat of the black pavement comfortably warming and basking my legs like a heater. My family and I finally made it to Hawaii. I was not always a fan of family vacations; somehow, something always seemed to go wrong. However, this vacation, nothing could ruin my fun. I took a deep breath and smelled a sweet, flower scent of intoxicating aromas. As my family and I entered the doors leading to the terminal, three girls in grass skirts approached us; they placed beautifully colored leis around our necks. I buried my nose into the damp, cold petals. I breathed in the exhilarating small of the pink and yellow flowers. We pushed our way through the crowded terminal, which was full of anxious and restless tourists waiting to get a glimpse of paradise. My Dad managed to get our luggage through the mobs of people, and we proceeded outside where my Aunt Rose was waiting to pick us up. My Aunt Rose was known for her crazy style of clothing and her big feathered hair. And to my surprise, off in the distance, a I little petite woman wearing a short pink dress stood across the street waving her arms. My aunt nearly tackled me to the ground as she hugged me, screaming in my ear and whip-lashing me from side to side. She always smelled of cigarettes and her perfume reminded me of a cheap...

Words: 773 - Pages: 4

Mama Kitchen

...A LINGO model of a staffing problem Decision variables Xi = the # of employees who start to work on ith shift. ( i = 1, 2, ... , 6 ) LP Formulation MIN 36 X1 + 36 X2 + 36 X3 SUBJECT TO X1 X1 + X2 X1 + X2 + X3 X1 + X2 + X3 + X4 X2 + X3 + X4 + X5 X3 + X4 + X5 + X4 + X5 + X5 + ©Dennis Bricker Dept of Mechanical & Industrial Engineering The University of Iowa + 30 X4 + 30 X5 + 30 X6 2 3 5 5 3 2 4 6 3 (min # of busers on duty at 5am) (min # of busers on duty at 6am) (min # of busers on duty at 7am) (min # of busers on duty at 8am) (min # of busers on duty at 9am) (min # of busers on duty at 10am) (min # of busers on duty at 11am) (min # of busers on duty at 12pm) (min # of busers on duty at 1pm) (Sign restrictions) Xi >= 0 >= >= >= >= >= X6 >= X6 >= X6 >= X6 >= (for i = 1,2,3,4,5,6) Mama’s Kitchen 9/9/2002 page 1 of 8 Mama’s Kitchen 9/9/2002 page 3 of 8 “Mama’s Kitchen” serves from 5:30 a.m. each morning until 1:30 p.m. in the afternoon. Tables are set and cleared by busers working 4-hour shifts beginning on the hour from 5:00 a.m. (shift #1) through 10:00 a.m. (shift #6). Most are college students who hate to get up in the morning, so Mama’s pays $9 per hour for the 5:00, 6:00, and 7:00 a.m. shifts, and $7.50 per hour for the others. The manager seeks a minimum cost staffing plan that will have at least a minimum number of busers on duty each hour: 5 am 2 6 am 3 7 am 5 8 am 5 9 am 3 10am 2 11am 4 Noon 6 1 pm 3 OBJECTIVE FUNCTION VALUE 1...

Words: 656 - Pages: 3

Kitchen Remodel

...The Kitchen Remodel A young newly married couple brought a home that they both shared interest in. This home was everything they have always dreamed of. It was located in the suburbs on a very quiet street on top of a hill. This home was fully loaded from the basement up to the bathroom on the third floor. The only downfall the couple found about this home that there was a large tree blocking the kitchen window. Despite the tree blocking the view, the couple was very pleased with their buy and both agreed that the time was perfect to start a family. Time has passed and the couple delivered twin boys. Things became tough and duties became overflowing. With three guys in the house the mother/wife spent most of her time in the kitchen. With no light entering in the kitchen window and it always being dark the couple came up with a plan to get the tree removed. After going over their finances they had just enough money to pay for a contractor to come and take the tree away. When the contractor arrived the first words he said was “show me the paper”. The couple assumed he was referring the jobs pay but the contractor was referring to the permit the couple forgot to obtain. When the contractor left their home he left with one less tree. The couple wasn’t so discouraged and believed it would be easy to obtain the permit. After talking to a reprehensive at their local Forestry Department for the stipulation, the couple learned the due to state laws and the age of the tree they...

Words: 425 - Pages: 2

Amys Kitchen

...CASE STUDIES Amy’s Kitchen Case Study From start-up to leading natural and organic frozen food brand Reference Code: CSCM0256 Publication Date: August 2009 DATAMONITOR VIEW CATALYST Amy’s Kitchen was established by Andy and Rachel Berliner in 1987, and concentrates on the production of natural and organic meals. The company has dramatically expanded its product range in the 22 years since its founding from its one initial vegetable pot pie and in the fiscal year 2008, recorded revenues of 240million USD. The global economic crisis has been problematic for Amy’s Kitchen, as consumers seeking to make savings to their household budgets have reduced their spending on organic and natural food. However, core customers remain and many will continue to both regularly purchase the brand and be unpaid ambassadors for it, which has been part of its marketing success since its inception. SUMMARY • The Amy’s Kitchen company began as a business in 1987 in California and is named after Amy Berliner, the daughter of the two founders Andy and Rachel Berliner. The company has grown into the leading natural frozen food brand in the US, benefiting from the rise of the organic foods market. • The two founders had previous experience of working in the food industry with the Magic Mountain Herbal Tea Company and in the case of Rachel Berliner’s family from organic farming. This placed them in good stead for the creation of their organics company. • The company is resolutely in favor...

Words: 4435 - Pages: 18

Soup Kitchen

...Christopher Remaley Principles of Sociology/Professor Stahl Community Service Reflection Paper 3/12/14 As part of my service I went to my church Salem UCC to volunteer for the soup kitchen. As part of the job I was asked to do a number of tasks of all different variety. This included serving food to the people, moving boxes full of food, making runs to the supermarket, putting butter on lots of bread, and washing dishes. Out of all the service I have done I enjoyed serving the food the most. It really feels like a community for the four hours everyone is working together. The best part about it is about an hour after I am done I go back and see all the people that are sitting at the tables or that are in line to get food or that are eating it. When I see that line or see all the people at the table, I am able to realize the immediate impact I am making on the community. Seeing all the people also opened my eyes to a huge problem our society faces. I did not realize hunger was such a big problem here around the church and in many of the surrounding neighborhoods. The number of people on that line illustrates to me that hunger is a large issue that needs to be adressed. Although I will not be available to help on the weekends during most of the summer because I am at work, I am making it a goal to go to the Soup Kitchen much more often during the next school year. Also, after the preparation you can come back and help hand out food. I have not done that but I would love......

Words: 374 - Pages: 2

Kitchen Manager

...Kitchen Manager Who makes sure the food stays hot, the salad stays crisp, and the hummus stays hummusy? YOU!!! You are responsible for consistency and high quality of all food products as well as kitchen maintenance. Responsible for organization and cleanliness of all areas and aspects of kitchen. Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste. Responsible for controlling weekly, quarterly, and annual inventory. May be required to perform tasks outside of job description when needed. This includes but is not limited to helping any kitchen staff in any capacity when able, working on unscheduled days, working long days, or not having consecutive days off. Duties ◦ To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment ◦ To ensure that the company food hygiene management system is in place and fully understood by all the team ◦ To ensure that the kitchen team comply with the policy on personal hygiene and uniform ◦ Ensure that there is a strict adherence to regulations where applicable ◦ To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies ◦ Develop a relationship and seeking advice and guidance as necessary ◦ To ensure cleaning rotas are...

Words: 483 - Pages: 2

California Pizza Kitchen

...California Pizza Kitchen Enoch Li & Dong Yi Yuan Table of Contents Introduction2 Question #12-3 Question #23 Question #3 4 Question #44 Conclusion 5 Appendix A ...……………………………………………………………………………………..6 Introduction California Pizza Kitchen (CPK) is an innovative cuisine restaurant that serves pizzas, pastas, soups, sandwiches, and desserts in California since 1985. This casual dining restaurant, led by their chief financial officer Susan Collyns, brought appealing results for CPK’s second quarter in 2007. CPK has 200+ locations opened in different states and international franchises in foreign countries. Their main source of income comes from sales, royalties from franchised restaurants and Kraft foods. However, despite impressive results, CPK’s share price dropped by 10 percent. The company now needs to take amends in different decisions such as repurchasing shares or taking other factors into account to increase the range of obtaining new customers. 1. In what ways can Susan Collyns facilitate the success of CPK? We see that there are couple potential ways for Susan to facilitate CPK’s success. Firstly, we know that CPK is very successful overseas with different locations opened internally. Thus, we suggest that they should continue their expansion to make CPK’s name known globally. With this idea in mind, we also noticed that they barely invested any of its sales on advertisement compared to other casual dining competitors. Advertisement by...

Words: 1079 - Pages: 5

Kitchen

...My Kitchen As I smell the aroma of brownie batter awaiting its trip to the oven, and the sizzling marinated chicken on the stove, I am reminded that my kitchen is the home to many of my memories that include everything from happy birthday dinners to troubled moments. Naturally, I gravitate towards my kitchen, because of its warm and cozy vibes. Not only is my kitchen a place where I am able to eat my worries away, but also a place where my mind is most capable. Whether I’m struggling with a math problem, or just need a place to release stress from a long day, my kitchen is always there. To the left, the large white refrigerator is the first piece of furniture that meets the eye. Across from what I have dubbed “the fridgerator” is the granite countertop that holds the sink and features a shiny metal paper towel roll. Catty cornered from the refrigerator is a stainless steel stove that, at closer inspection, reveals the wear and tear of many years of oil stains. The wooden pantry door holds an abundance of junk food, which my dad keeps thus stocked against my mother’s wishes. The other cabinets in the kitchen contain a large collection of pots and pans, as well as a plethora of unused electronic devices given as gifts throughout the years. The enormous dark brown kitchen table, which comfortably seats eight in a three-person house, is home to scattered paperwork and my over filled backpack. The table is surrounded by windows, which display a three hundred and sixty...

Words: 920 - Pages: 4

Cora's Kitchen

...The primary target market will caters to individuals and families who want to enjoy a good home cooked meal. Cora’s Kitchen plans to succeed by giving people a combination of outstanding and remarkable food in an atmosphere that everyone will like. We will focus on making our presence known in the community with a grand opening. Cora’s main focus in marketing after that will be to increase customer awareness in the nearby communities. Cora’s will create a likeable and entertaining environment with unbeatable quality at an outstanding price. Our goal is to be the talk of the town. All menu items are moderately priced for the area. While we are not striving to be the lowest-priced restaurant, we are aiming to offer exceptional food at reasonable prices for the average restaurant diner. In the area of competiveness the owners' of Cora’s will have thorough understandings of opening and running a restaurant, all menu items are moderately priced for the area and will offer an employee training, incentives and retention program. They will also be aware of what other competitors have and offer. In the area of technology Cora’s Kitchen will have a committed website. The website will offer menus, prices, reviews and any special entertainment that might be happening at Cora’s. In order to attract new customers the site will have a section that will highlight special events from the previous month. The website will also have an on-line order feature, so customers will be able...

Words: 375 - Pages: 2

Paradise Lost

...Paradise Lost Paradise Lost is a poem about Adam and Eve, how they were created and how they came to lose their place in the Garden of Eden, which was also called Paradise. It is very similar to the book of Genesis in the Bible, except it is expanded by John Milton into a very long, detailed, narrative poem with a different view of Satan. Even though he leads a war against God, is sent to hell, and seeks revenge throughout the poem h still ends up being a very likable character. In “Paradise Lost” I think that Milton’s character Satan may be considered one of the most complex characters and is always changing. Of course at first he comes off as a very evil guy, who had a strong thirst for vengeance and liked to wreak havoc. Even though when we think of Satan we picture a guy dressed in red, with pointy ears and a pitchfork, with a long tail. Milton still found a way to kind of make readers feel a little sympathy for Satan for example like when he wakes up in Hell and is chained to a burning lake, when he shed a tear or when he was sad because Adam and Eve were living in Paradise and he wasn’t. It kind makes the readers have mixed emotions about him. On one end it is like that what he gets but on the other hand you can’t help but feel sorry for him. I would go as far as to say he is the hero in the poem but he is definitely one of the most interesting. He is evil, dangerous, and seductive, very persuasive, and acts like the victim sometimes. “Farewel Remorse: all Good...

Words: 777 - Pages: 4

Zoёs Kitchen

...Overview Zoёs Kitchen began its business in 1995 as family-run restaurant in Alabama. Since John Cassimus took over control, the company has started changing to strong and well known brand. John as an owner and CEO moved Zoes to industry of fast- casual dinning, where company had started serving local customers with desire of healthy, fresh, high quality food that would be served quickly and in relatively low price. In 2005 Zoes provided service in 16 locations, in 5 different states of USA. Brand was strongly connected with freshness, home-style quality products, and family recipes with Greek influence. Restaurant industry was in its mature stage, however only growth should arise from its fast-casual segment. So Zoes as a part of this segment had a good potential for a growth. Strategy John Cassimus initial strategy was to create world-class company that could be sold anytime. According to this Zoes needed a strategic growth. The growth in this industry means increasing the number of locations or units. There are several types of strategies and Zoes’s implemented focused- differentiation one. Developing and maintaining the competitive advantage by focusing on specific needs and desires of well-specified market segment, which was mostly represented by mothers with their kids and “white collar” employees. According to survey, Zoes’s loyal customers put high value on quality and service not on price, hence low-cost strategy wouldn’t be appropriate in this case. Not...

Words: 802 - Pages: 4

Kitchen Remodel

...You hire your friend John to help design your new kitchen. John is a creative designer but needs your help with the mathematics before he can get started. The new kitchen is to be 20 feet long, and its width is 75% of its length. The door to enter the kitchen is on the short wall and is 10% of the width of that wall. You want to put in marble countertops, but you don’t want them to take up more than 1/20 of the space in your kitchen (space is in ft2). What is the largest area the counters can take up? 20 x .75 = 15 15ft is the length of the short wall. 15 x 20 = 300 300 sq. ft. total size of the kitchen 1/20 x 300 = 15 15 sq. ft. is the largest area the counters can take up. If your counters take up that much space and are 2 feet wide, how long are they? 15 /2 = 7 ½ sq. ft. for the maximum length of a 2 ft. wide counter. You also want to tile your kitchen floor. If each tile is square and is 6 inches long, then how many tiles do you need for the whole floor? (Disregard allowance for grout, but don’t forget about the space the counters take up.) 4, six inch squares in a square foot. 300 x 4 = 1200 total tiles for whole kitchen 15 x 4 = 60 total of six inch tiles not needed for counters 1200 – 60 = 1140 total number of square tiles needed to complete the kitchen...

Words: 264 - Pages: 2

Kitchen Tech

... Module title: Professional Kitchen Techniques 2 Module Code: CA50011E Title: Kitchen Operations Management and Menu Development Student ID: 21261013 Attn: Nathan Vasanthan Date: October 2015 Contents Page 1. Summary 2. Introduction 3. Methodology 4. Restaurant sector 5. Menu’s 6. Dish development process for the target audience 7. Cost 8. Food quality (taste) 9. Food safety 10. Cultural restrictions 11. Environment sustainability 12. Conclusion 13. Appendices 1. Summary In a restaurant menu development is a very vital essential towards the restaurant whether you are changing the dishes on the menu or adding something new towards the menu as it is the restaurants most influential marketing tool. A menu must have an impact on firstly purchasing and budgeting, this will determine the primary tool of what ingredients you will need to buy. Choosing the equipment and supplies is also essential as you will need to know how many customers you will be serving and the choice of commercial kitchen equipment supplies e.g. roasted and broiled meat you would need to purchase a heavy duty broiler, steak knives and a rotisserie oven. A menu will also help determine what type of staff and training is given for example you should hire a chef that has expertise cooking and then will help to develop the menu efficiently. In order to market a restaurant you will need a menu as it will help you promote the restaurant. 2...

Words: 2488 - Pages: 10

Kitchen

...* Always keep young children out of the kitchen while cooking and preparing meals. Institute a rule, no playing or running in the kitchen. If kids want to help with food preparation, make sure they are carefully supervised. * Don’t allow distractions while you are cooking. Don’t talk on the phone or go to another room while something is cooking. Keep your attention on what you are doing at all times. Don’t allow pots to boil over, baked dishes to burn and cause smoke or grease fires. If you have something cooking on very low heat for a long time, make sure to use a timer so you don’t forget when to return to cooking. * Be aware of spills on the kitchen floor that could cause someone to slip and fall. Mop up any spills immediately. * When cooking on the stove, always turn handles of pots and pans inward, so they don’t stick out. This is so that no one can accidentally knock a hot pan or pot off of the stovetop. * Keep the stovetop clean and clear of debris, grease, paper, or any objects that could potentially catch on fire. Periodically clean your oven of grease that could cause a fire. * Tie up loose hair, and roll up shirt sleeves so they don’t accidentally touch the stove or cooking pots. When preparing foods, take caution against burning yourself by putting your safety first: * Never taste by dipping your finger into food that is hot or cooking. Use a spoon, and let the food cool down first before tasting it. * Use a potholder or an oven mitt...

Words: 598 - Pages: 3