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Panera bread company history
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I first dined at a Panera Bread over five years ago. Prior to buying my first chocolate chip cookie from Panera Bread, I viewed this store as a foreign restaurant in which middle-class Caucasians would eat at in order to feel wealthier and socially more important. Since my first encounter with this restaurant chain, I have had many eating experiences at Panera Bread locations in Connecticut, North Carolina, Massachusetts, and most recently Maine. The Panera Bread in Maine, however, is much different than many of the other restaurant locations I have visited. Unlike in my home state of North Carolina, or even Massachusetts, the Panera Bread location in Topsham, Maine is racially homogeneous and carries with it a particular atmosphere that I …show more content…
People are eating and communing like in many other restaurants, but within this restaurant I venture to assume that there are social norms in place that are not present within other institutions. Over the course of my ethnography, I plan to talk with customers and the staff of Panera Bread about the demographics they perceive dining at this eating establishment. Each individual I come in contact with will be asked a series of questions yet to be determined; these questions, however, will provide insight on each individual perception of their surroundings. Even though I will be speaking with both customers and staff, I will pay particular attention to the responses of Panera Bread staff because they are individuals that witness the majority of the social dynamics of this restaurant. Bronisław Malinowski utilized this concept of participant observation to observe the inhabitants of the Trobriand Islands, and similar to his ethnography, I would like to immerse myself in the Panera Bread culture for approximately 2 or 3 hours at a time to witness the differing interactions and social values present in this community. The information regarding the workings of this community will hopefully reveal the tangible differences between the Panera Bread location in Topsham in comparison to other Panera Bread locations. Even if the information I compile results
Panera Bread’s atmosphere is enjoyable. The employees and the managers keep the restaurant clean at all times. When I walked into the restaurant for the first time there were visible employees wiping off the table and sweeping. Panera Bread has almost no trash visible around the entire restaurant. Looking around, there were no trash cans in sight; they were hidden by doors and cabinets. Panera Bread receives ample amount of customers a day keeping the restaurant clean is important, but the workers keep everything running smoothly as well. While waiting in a moderately long line, the employees immediately noticed the incoming rush and started working as a team to get the customers and myself in and out. Along with the workers helping to make the line move faster, the customers in line around me are keeping conversation. We are entertaining each other making the wait time appear shorter. With the great customers and keeping the restaurant clean, Panera Bread workers and managers keep the restaurant well managed. The noise level is separated by the location of dining. In front of me a group a friends decided to have lunch at a table laughing and enjoying themselves and a woman behind me chose to eat alone while reading a book, sitting in a quiet corner. More importantly the manager was always walking around making sure tables were clean, and trash was not i...
The company that we all know wasn’t always known as Panera Bread. The Panera Bread’s legacy began in 1976 as Au Bon Pain Co. Inc. Louis Kane, a veteran venture capitalist, purchased the business trying to expand the brand. Without prior knowledge of how to run the place he piled up $3 million in debt. Just before filing bankruptcy Kane gained a new business partner. Ronald Shaich was a new business owner of a small bakery called Cookie Jar bakery in Cambridge, Massachusetts. He felt there was more profit with adding bread and croissants to his menu. With his new friend in February 1981, the two merged the bakery and the cookie store to form one business, Au Bon Pain Co. Inc.
The first place I went to was called “Front Street Foods” located at the Union Station on Front Street. Front Street Foods is a wide-ranging culinary market that showcases Toronto’s best chefs, restaurants, bakers, food entrepreneurs, and the fresh edible items they create. The music I heard in the background was a remix of hit-music played by a DJ. I think this music was being played because it was a Friday night with Blue Jay’s home game. Therefore, people were very excited and welcoming the weekends with great foods on the street. The music definitely was an add-on from the atmosphere of the place. People were enjoying the beat and bass and some were even dancing on the street. The pedestrians, not only noticed the music, but the sounds and good vibes also attracted them to join the culinary market to enjoy the atmosphere. In my opinion, having a DJ that plays the excellent music in such “event/festival” is a great idea. The remix that were played certainly helped the vendors to be more profitable by attracting more consumers from the streets, and also accelerated the atmosphere to the next level.
Most ethnography is done using inductive methodology, also known as grounded theory, meaning that the theory will arise out of the collected data. I did not go in to the Starbucks with the mindset of testing a hypothesis. During my research, I utilized full field notes because it is common practice for people to work on their laptops in a coffeehouse. One might even argue that it is unusual to see someone without a tablet or laptop or other electronic device.
This study included numerous victories but was also comprised of a few faults. Overall, the utilization of participant-observation illuminated the social, cultural, and psychological intangibles that cultivate the Topsham Panera Bread eating experience. Understanding anthropological insights about places such as the Topsham Panera Bread are and will remain important because this type of community is crucial to recognizing racial patterns and deciphering why they exist in America. Hopefully as cultures such as this continue to be examined, a greater depth of knowledge regarding racial dynamics will become more prevalent in homes of individuals across the
The style of ethnography I utilised for this project was participant observation. I attempted to collect data from my local shopping centre covertly, by sitting amongst the people and observing the happenings. This is referred to by Maxfield and Babbie, (2015) as the detached observer. I felt a detached observer participant observation was most useful for this fieldwork, as it would ensure that the data collected would be valid and reliable as it was taken from a natural environment were the participant were unaware their observer was conducting a research project (Maxfield & Babbie, 2015).
I am excited about the opportunity to join the Panera Bread team as it moves to the center of the fast paced casual dining. Thank you for your time and consideration.
On Thursday night of Parents’ Weekend at 7pm, I went to the Farmer’s Market, located in downtown San Luis Obispo down Higuera Street between Osos and Nipomo Street. Many food stands, local businesses, and live entertainment were set up outside on the sidewalks, which were blocked off to cars. It ranged around 3-4 blocks long, with barbeque stands on both ends. Many students, families and children attended, creating a large crowd a people. People walked up and down the streets, browsing for food and other things to buy. It would be a good public place to people watch and observe a crowd’s behavior at night, as opposed to daylight. I was also curious to see how differently vendors and local businesses interact with patrons in an outdoor setting as opposed to in a storefront. It would be interesting to see if and how different social identities came together and performed in this laidback, informal, vendor-style setting. As a main attraction here in SLO, I wanted to see how the atmosphere and the people in the town contributed to making this a successful weekly event.
We’re idling across the parking lot with people walking every which way. Everyone flooding into one complex out of the three plus other businesses. Above the door in a greasy stainless steel font, sharp letters spelled Chipotle Mexican Garille. As we squeak to a halt I notice each figure walk one by one into what looked like an archipelago, just there were no islands just a dense area of heavy emotions. I walk in and the vibe of heaviness and pressure invades the stratosphere of my presence. Inside my mind I cannot comprehend how long I might be waiting just to get my food. Standing minute after minute made my legs feel as if my bones were boiling liquid, as if they were lava from an infuriated volcano. I wondered if leaving and coming
In “Why everyone should stop calling immigrant food ‘ethnic’” (The Guardian, 2015), Lavanya Ramanathan deplores about how ethnicity is associated with food adventuring. In “Stop thinking and just eat: when ‘food adventuring’ trivializes cultures” (The Washington Post, 2015), Ashlie Stevens puts her audience to perspective with an alternate view on how food exploring does not necessarily lead to cultural imperialism but rather cultural evolution. Ramanathan’s audience comprises Americans in general, where xenophobia and racism is very prominent in their media. Stevens’s audience comprises of the British, known to be less emotional. Although both articles have rightfully addressed that a booming form of cultural appropriation is food adventuring,
Also, I discovered that people like to stay in touch with their roots by eating authentic food that they grew up on. Because of the limited amount and the variety of people I interviewed, I was unable to identify numerous trends. Despite this, my educational benefits of these interviews does connect with my observations pretty well. This is because in my observations there were a variety of people at Starbucks partaking in various activities. For example, in my observation, I saw a woman on her laptop and I assumed she was working on homework or work for her career and the student that I interviewed was also working on her laptop. So, I was able to connect various behaviors at this location to categories of people like students and
I chose the Chipotle restaurant located in Cedar Hill TX as the public place as a sample to observe peoples’ social interaction in Texas because I know many people choose to eat there and the customers and the staff members are always culturally diverse. When I arrived I obtained informed consent from the manager to observe for an hour. It was around one O’clock in the afternoon and just as expected there was a line of customers from the ordering counter to the entrance of the restaurant. I saw a mixture of African Americans, European Americans, and a few Latinos waiting to place an order.
It was a Tuesday night at about 5;30 when I went to explore workplaces. Driving around conducting my thoughts on the best place to analyze work, I decided to go to Chili’s. Chili’s is located 2523 Grand Ave, Laramie, WY. Chili’s has a central location that draws many people days in and day out. On this night in particular, there were more people than usual. There were no wait, but the waitresses and waiters were running back and forth to get the tables set.
The restaurant I went to was Cactus, they serve Mexican cuisine. It is located on Gilbert Street in Iowa city. I have been to this restaurant a few times prior to this assignment. The reason I decided to go to Cactus was because I love Mexican food. Another reason why I went there was because when I asked upper classman of a good Mexican restaurant in Iowa City, they all recommended Cactus.
I chose a blog post that deals with culture and ethnicity concerning street food in Istanbul, Turkey. I felt that this blog post not only delved deep into the topic of the authenticity of these foods as cultural expressions of Turkish cuisine, but also the underlying sociological phenomenon that governs the industry.