Heinz Case Analysis
A Case Analysis for
Heinz’s Ketchup Submitted to: Sir Real Carpio So Marketing Management Adviser College of Commerce and Business Administration University of Santo Tomas Submitted by:
Lavadia, Armand Jacob
Leonardo, Issah
Lim, Lynlen
Magalino, Trizia Ann T.
Malaluan, Arman John
Murawski, Sandra
4M8
I. Introduction
There are five known fundamental tastes in the human palate: salty, sweet, sour, bitter and umami. AN entrepreneur out of Pittsburgh named Henry J. Heinz had came up with a condiment that pushed all five of these primal buttons – the Heinz’s Ketchup.
The taste of Heinz’s ketchup begins at the tip of the tongue, where our receptors for sweet andf salty first appear, moves along the sides, where sour notes seem strongest, then hit the back of the tongue, for umami and bitter, in one crescendo.
This all-in-one condiment offering rarely happens. For this reason, Heinz’s charges more for their product convincing that the public would pay more for a better ketchup, and they were right.
Background
Henry John Heinz: A Man of Uncommon Vision
Henry John Heinz was very much the product of his parents, and the lessons he learned from them echo down into the character of the H.J. Heinz Company today.
Henry’s parents taught him thrift rather than greed. He knew nothing of “get rich quick” business schemes and couldn’t bear the thought of ill-gotten gain. Many of his business ideals and principles, almost unheard of at the time, remain progressive to this day. For example, Henry Heinz did business based on the simple idea that every profit should be fairly earned. One of his mottos still guides Heinz’s purchasing practices today: “Deal with the seller so justly that he will want to sell to you again.”
Another driving principle of Henry Heinz’s that resonates in today’s resource-conscious world was his hatred of waste of any kind. Leading by example, he inspired each of his employees to avoid even the slightest
Heinz’s Ketchup Submitted to: Sir Real Carpio So Marketing Management Adviser College of Commerce and Business Administration University of Santo Tomas Submitted by:
Lavadia, Armand Jacob
Leonardo, Issah
Lim, Lynlen
Magalino, Trizia Ann T.
Malaluan, Arman John
Murawski, Sandra
4M8
I. Introduction
There are five known fundamental tastes in the human palate: salty, sweet, sour, bitter and umami. AN entrepreneur out of Pittsburgh named Henry J. Heinz had came up with a condiment that pushed all five of these primal buttons – the Heinz’s Ketchup.
The taste of Heinz’s ketchup begins at the tip of the tongue, where our receptors for sweet andf salty first appear, moves along the sides, where sour notes seem strongest, then hit the back of the tongue, for umami and bitter, in one crescendo.
This all-in-one condiment offering rarely happens. For this reason, Heinz’s charges more for their product convincing that the public would pay more for a better ketchup, and they were right.
Background
Henry John Heinz: A Man of Uncommon Vision
Henry John Heinz was very much the product of his parents, and the lessons he learned from them echo down into the character of the H.J. Heinz Company today.
Henry’s parents taught him thrift rather than greed. He knew nothing of “get rich quick” business schemes and couldn’t bear the thought of ill-gotten gain. Many of his business ideals and principles, almost unheard of at the time, remain progressive to this day. For example, Henry Heinz did business based on the simple idea that every profit should be fairly earned. One of his mottos still guides Heinz’s purchasing practices today: “Deal with the seller so justly that he will want to sell to you again.”
Another driving principle of Henry Heinz’s that resonates in today’s resource-conscious world was his hatred of waste of any kind. Leading by example, he inspired each of his employees to avoid even the slightest