Definition of Terms History in the title focuses on Julie Gandionco’s journey to success with Julie’s Bakeshop. What is now referred as the “ Pillars of Bread-making”.
Table of Contents
Introduction ---------------------------------------------------------------------------------------------------------------- 1
I. Who is Julie ------------------------------------------------------------------------------------------------- 2
A. Early Life ---------------------------------------------------------------------------------------------- 2
a. Childhood -----------------------------------------------------------------------------------------2
b. Adolesence ---------------------------------------------------------------------------------------2
B. Passion for Baking
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She does not even know how to cook or bake.
Julie has proved that you do not have to know how to bake to run a successful bakeshop.
II. Julie’s Bakeshop
A. The Story behind the Start of Julie’s Bakeshop
Julie Gandionco, a canteen concessionaire, ran three canteens at the same time. About this time, the demand for bread for the worker’s breakfast and snacks grew significantly. To meet the demand, Julie asked Bolivar Aleonar, a friend and owner of a small bakeshop in Labangon, to deliver bread to her in PHILCADAN. Even with Julie buying from multiple bakeshops every day, the supply was not enough to meet the demands of the three canteens. She was feeding over a thousand workers on a daily basis.
One day, Vicente Ruiz, a baker, noticed that Julie buying large quantities of bread every day.
“Why don’t you open a bakeshop?” the baker asked.
“But I don’t know how to run one,” she answered. Despite the negative answer, she continued to mull the question over in her mind.
Not knowing how to run a bakeshop, Julie called up Vicente and told him that she wanted to see
In conclusion, Julia Child’s experiences display all that can be done when people do not give up. Although she was often excluded in her cooking classes, she did not quit. Creating a French cookbook for Americans was not an easy task either, but she did not back down. Trying to publish her cookbook and having to deny requests from their original publisher was definitely painful. But, her thick skin, endurance, and principle all payed off when the first edition of Mastering the Art of French Cooking finally hit the shelves.
Fr Jose Maria Arizmendiarrieta, a Catholic Priest, founded the Mondragon Corporation, a cooperative in the Basque region of Spain in 1956. The region suffered greatly during the Spanish Civil War (Thomson, 2010) and Fr Jose felt it his calling to help his regions people recover, allowing them to continue to support themselves. Fr Jose’s motive was to promote individuals’ moral character as well as social justice through the creation of a new kind of work place, one that encouraged hard work, cooperation, shared rewards, and individual responsibility. At the same time, he sought to generate employment and income in a region that had been impoverished by war, dictatorship and neglect (Lafuente, 2012). The initial cooperative was successful and from that much other cooperative business emerged in industries including banking, manufacturing, distribution and education. The Mondragon Corporation multiplied until it became the biggest employer in the region (Witzel, 2003). The Mondragon Corporation now consists of over 82,000 people in an integrated group of so...
The Panera Bread Company began in 1981 as Au Bon Pain Co., Inc. Founded by Ron Shaich and Louis Kane, the company thrived along the east coast of the United States and internationally throughout the 1980’s and 1990’s and became the dominant operator within the bakery-café category. In the early 1990’s, Saint Louis Bread company, a chain of 20 bakery-cafes were acquired by the Au Bon Pain Co. Following this purchase, the company redesigned the newly acquired company and increased unit volumes by 75%. This new concept was named Panera Bread. Top management chose to sell their previous bakery-café known as Au Bon Pain Co. due to the financial and managerial needs of Panera. In order for Panera to become the success top management visualized all resources needed to become available for Panera. Panera Bread is now the most successful bakery-café in the category in which there are currently 1,777 bakery-cafes in 45 states and in Ontario Canada (Panera Bread).
day of her vacation the guys at work told me that Bobbio had stopped by the
In 1789, thousands of starving peasants abandoned the lands of their ancestors as the price of bread rose to eighty percent of the average peasant’s income (Kreis). Blazing buildings marked the path they took to the source of their woes in Paris. They attacked any food cart they passed. The outline of their skeleton can be seen from under their filthy, thread-bare clothing. Their impoverished condition had reached its climax.
Market research and information about the industry is very important to the organization because it will allow the organization to position itself well in terms of sourcing chocolate raw materials and in identifying the market for its products. For example, understanding that some chocolate product purchases are seasonal, e.g., at Christmas; around Mother’s Day; and, on Valentine’s Day, allows the organization to have more product on hand and to create displays, in store, that will increase purchases and attract more customers when existing customers tell their friends about the availability of high end products, at reasonable prices, in their store.
...ighted by the director’s choices in cinematic elements. Although food and cooking are often associated with the oppression and generalization of Hispanic women, Like Water for Chocolate captivates an empowering view of women using intimate elements such editing, lighting, and setting in order to bring focus to the power of the food. The editing constantly brings attention back to the food. The setting reminds the viewer that the food impacts every aspect of the film. The lighting highlights the importance of the food over every other element. Every aspect of this film is aimed to show that the Hispanic woman, even in her typical role is a strong and central figure in the Hispanic culture. There is power in her life and everyday jobs that has a great impact on everyone around her, which is the precise thought that this film conveys and makes apparent to each viewer.
Business growth general is assumed to be good; bigger is assumed to be better (Hess, 2011), but if the proper planning is not in place it can lead to a business failure. Beginning a business based on something she loved, and needed in her life Susan Feller made the brave decision to build a successful business by baking and selling gluten-free cakes and desserts. After her retirement she focused on her dream and solving her own issue, finding food safe and healthy to eat for those, like herself, with Celiac disease and gluten allergies, but they also had to be delicious. Feller had some tough decisions to make as a small business owner, would she be able to keep up with the demand, how can she grow her business and what if she decided she had had enough and wanted to close the business? These are all decisions any business owner have to face at one point or another.
Stuffed and Starved brings to light the uneven hourglass shape that exists within our world’s food system, and describes what factors contribute to these discrepancies. It begins with the decisions farmers are forced to make on the farm, and ends with the decisions the consumers are able to make at the grocery stores. The purpose of Stuffed and Starved was to describe what factors attribute to the hourglass shape of the food system. Author Raj Patel points out who is profiting and who is suffering in this system, and gives insight as to how the system may be improved.
Helen Rowe, who was Mary’s supervisor decided to look over Mary’s records to see what could have cause such a falloff in production and attendance. Helen discovered that about six months ago Mary has started taking longer lunches. Mary even stretched one lunch out an extra 25 minutes. Since
Although I have grown up to be entirely inept at the art of cooking, as to make even the most wretched chef ridicule my sad baking attempts, my childhood would have indicated otherwise; I was always on the countertop next to my mother’s cooking bowl, adding and mixing ingredients that would doubtlessly create a delicious food. When I was younger, cooking came intrinsically with the holiday season, which made that time of year the prime occasion for me to unite with ounces and ounces of satin dark chocolate, various other messy and gooey ingredients, numerous cooking utensils, and the assistance of my mother to cook what would soon be an edible masterpiece. The most memorable of the holiday works of art were our Chocolate Crinkle Cookies, which my mother and I first made when I was about six and are now made annually.
We live in an age in which we have come to expect everything to be instantaneously at our fingertips. We live in an age of instant coffee, instant tea, and even instant mashed potatoes. We can walk down the street at 5 in the morning and get a gallon of milk or even a weeks worth of groceries at our discretion. Even though it is great that food is now readily available at all times, this convenience comes at a price, for both the producer and the consumer. Farmers are cheated out of money and are slaves to big business, workers and animals are mistreated. And, because food now comes at a low cost, it has become cheaper quality and therefore potentially dangerous to the consumer’s health. These problems surrounding the ethics and the procedures of the instantaneous food system are left unchanged due to the obliviousness of the consumers and the dollar signs in the eyes of the government and big business. The problem begins with the mistreatment and exploitation of farmers.
Decades later, and even in a new age of American “freedom” and “opportunities,” not much has really changed. In the American food industry, the presence of an oppressive class system is very rampant; hidden from view, but influential as ever. Because the way the food reaches our plates straight from the stores makes it seem like a simple method of growing and transporting, the complex system, or system of systems, is very much hidden behind a wall of what it seems to be. Citizens fail to realize that in this food supply chain, everyone plays a vital role, whether directly or passively contributing to the system. In 1880, roughly “80% of Americans worked in agriculture toiling to feed themselves and others,” which is now reduced to 2% of Americans
The main challenge is to determine how Panera Bread can continue to achieve high growth rates in the future. Panera Bread is operating in an extremely high competitive restaurant market which forces the company to improve and to grow steadily for staying profitable. The company’s mission statement of putting “a loaf of bread in every arm” is just underlying Panera’s commitment for growing. They are now in a good financial situation and facing growth rates of up to 20% per year in a niche market that has a great growth potential. In the next 7 years the fast-casual market is expected to grow by 500% in sales to a total of $30 billion.
McDonald’s USA has been feeding the American society since 1940. Recently, the company has had various issues with people posting on social media as well as questioning the restaurant’s food. Millennials created controversy about what McDonald’s was serving its customers and this showed itself in ongoing negativity between social media, blogs, and news sites. This caused an extreme decrease in the restaurants sales. The tactic proposed was to become more transparent with the public, but the focused audience was “curious skeptic” millennials.