initially operated Au Bon Pain; a bakery served large urban areas. Seeking to extend into other markets, the pair obtained St. Louis Bread Company, seeing the benefits of acquiring an already established enterprise. The niche market that Au Bon Pain had enjoyed previously, had become a strategic weakness as it became limiting. The bakery-café culture developed in the St. Louis Bread Company was too costly to implement at the Au Bon Pain locations. Shaich, the remaining founder, sold Au Bon Pain which left
Panera Bread Company Background 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
smells of the bakery envelop you. Every detail has been carefully coordinated to ensure a high quality dining experience at a reasonable price. This sophisticated concept for Panera began when a cookie company and a fast casual restaurant, called Au Bon Pain, synergized their efforts and found a propitious niche between fast food and fine dining (Repetti & Vincelette, 2005). By 2003, the company was able to generate significant revenues through company-owned stores, through the sale of fresh dough to
oven manufacturer, opened a demonstration bakery in Boston by the name of Au Bon Pain in 1976. In 1978 an adventure capitalist by the name of Louis Kane purchased Au Bon Pain. Kane had great aspirations for expanding Au Bon Pain, but had little success. In 1981 Robert Shaich, a Harvard Business graduate, small business owner, and master baker, merged his own cookie bakery with that of Kane’s bread bakery forming Au Bon Pain Co. Inc. With Shaich’s smart business sense and Kane’s business connections
Summary: Oven manufacturer of France created a company known as the “Au Bon Pain,” the company was filled with commendable ideas and turned a marginal profit. Until a venture capitalist by the name of Louis Kain came along, in his travels Kain came across the opportunity to purchase the “Au Bon Pain,” and did because he thought it would be a worthy investment. Kain, then proceeded to open numerous locations across France, he had great items for consumption, but something was missing. After opening
Panera Bread is a company that owns, operates and franchises retail bakery cafes in the United States and Canada. The Company started in 1993 when Au Bon Pain bought St. Louis Bread Company. In 1999, Au Bon Pain sold the other restaurants and renamed itself to Panera Bread Company. The company has realized huge potential of the brand through the organization structure, management values, goals, culture, strategic issues, operations and resources. Organization structure The company operates in three
Founded in 1986, Pret A Manger is a fast food chain, which produces freshly prepared, natural food with over 250 stores throughout the United Kingdom, France, Hong-Kong and the United States. Unlike most fast-food chains, Pret is a private company; they do not face the same pressure to grow as a public company does. However there are many factors that affect Pret A Manger’s marketplace such as economy, competition, technology, political environment, and the standard of living. This report evaluates
“A loaf of bread in every arm” is the mission statement of Panera Bread Company (Vincelette & Fogarty, 2010, p.1). Panera started as a small bakery under the name Au Bon Pain and grew to one of the largest fast food service companies in the U.S. In 2008 they had the 5th overall rating in the restaurant industry. “Panera Bread is widely recognized for driving the nationwide trend for specialty breads” (Panera Bread, 2011). Company Timeline Over $3 million in debt and preparing to file for bankruptcy
Headquartered out of Sunset Hills, Missouri, a suburb of St. Louis, Panera originally was known to the public as St. Louis Bread Company. However, in 1993, Au Bon Pain Co. purchased the small Saint Louis Bread Company of just 20 bakery-cafés in the immediate and surrounding areas of St. Louis. In the years to follow, Panera Bread Company, as we know it today, began to develop its current image through extensive
Current Situation: Louis Kane and Ron Saich founded Au Bon Pain company in 1981, which was a small bakery café. In 1993 they opened up 20 more stores and purchased St. Louis Bread company. They then conducted research and saw a need for a quick, quality dining for something fresh and fast. After concluding this they saw and increase in sales as much as 75% and then they renamed more than 100 stores Panera Bread. In 1998 Ron Saich sold Au Bon Pain brand for 73 million. The concept behind Panera was
over 1,777 companies owned and franchise locations across the country and Canada. Panera has dominated the bakery café category, by providing consumers with superior fast-casual dining experience. Founded in 1981 by Louis Kane and Ron Shaich as Au Bon Pain Company Inc.; a bakery-café company in the East Coast. In 1993, the company bought the Saint Louis Area Bread Company (20 additional stores). After an extensive market research by the management team, Panera belief that there was a need for higher
Julian Metcalfe and Sinclair Beecham founded the UK-based gourmet sandwich chain Pret A Manger (Pret) in 1986. The company, which now has grown to 290 shops, with 240 in the UK and the rest in the US and Hong Kong, has gained a strong customer-base due to its reputation as an upscale retailer of healthy, fresh and natural pret a manger (ready to eat) sandwiches and hot food (Datamonitor 2008). Each shop runs its own kitchen and there are no ‘Sell-by’ dates as sandwiches and salads are prepared fresh
Because of the paradigm shift in the industry there are several changes that have been made to the company’s strategy. One change that company has made is that they now require their goods to be fresh and clean, which means they have no hormones, preservatives, artificial colors, etc. Another change that the company has made to their strategy is to find the market their company as being healthier than their competitors. The company has focused on being a family friendly restaurant and they want to
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 --------------------------
Value Chain During the economic collapse of 2008 when restaurants were experiencing loss or closing altogether, Panera Bread managed to have one of its strongest years in history. They met or exceeded earnings targets in each quarter. In the 2008 annual report to stockholders, Panera Bread bragged, and rightly so, about stock rising 50 percent and ending up the best performing restaurant of 2008 and the second best performing stock in the Russell 1000 Index. How? Through the value chain. In
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
Synopsis: Panera was created by Ronald Shaich, CEO and Chairman of Panera Bread Company. Shaich, combined the ingredients and cultivated the leavening agent that catalyzed the company’s phenomenal growth. Panera’s total system wide revenues rose from USD$350.8 million in 2000 to total USD$1,353.5 million in 2009, consisting of USD$1,153.3 million from company-owned bakery-café sales, USD$78.4 million from franchise royalties and fees, and USD$121.9 million from fresh dough sales t franchises (Panera
available to consumers across America, Panera Bread freshly bakes more bread each day than any bakery-cafe concept in the country. Started its company in 1981 as Au Bon Pain Co. Inc. Founder Louis Kane and Ron Shaich expanded there along the east coast of the United States and started expanding internationally in the 1980s and 1990s. In 1993, Au Bon Pain Co. Inc. purchased a local bread company in the Saint Louis area, Saint Louis Bread Company. The company then managed a comprehensive re-staging of the Saint
1. What is Panera Bread’s strategy? Which of the competitive strategies discussed in Chapter 1 most closely fit the competitive approach that Panera Bread is taking? What type of competitive advantage is Panera Bread trying to achieve? 1. As stated in Case 6 of Peter and Donelly’s Marketing Management, Panera Bread strategy is to provide “a premium specialty bakery and café experience to urban workers and suburban workers”. This strategy included proiding its customers with specialized baked
"protest" meant to me and my sense of justice. It was my first year at the most venerable institution in the world, and my high-school dreams had been achieved. Yet, that fall, I was feeling empty inside. As I drowned my sorrows in a latte at Au Bon Pain near the "T" entrance, I noticed a large crowd gathering outside. I later learned that a short time before, an undergraduate running to the co-op had carelessly knocked a homeless man to the ground. As I looked up from my latte, I saw a homeless