Paul Bakery - Analysis
PSome data…
Boulangeries Paul SAS, group Holder.
Since 1889
449 Bakeries in 27 countries:324 bakeries in France –125 across border, eg: Spain, Dubai, Japan, USA, Qatar, Switzerland…
2100 employees - 4 500 salariés travaillent pour le groupe Holder
216 millions d'euros de chiffre d'affaire(en 2003)
Bread fabrication: stages of kneading, shaping-fermentation cooking
Company analysis – 2 people (Louise, Pat)
Internal analysis of cost structure
Revenues per store, per year: 750 000 euros
Analysis of business model
Where are Paul’s core competencies * Traditional bakery. Make bread at the point of sale * Scope/scale economies in ingredients procurement. Because of the 50 millions of bread per day.
How does Paul make its money * Variety of products. More than 150 different breads * Restoration place
What differentiates Paul bakery * Localized in cities bigger than 100,000 hab, but also around cities, in much frequented places or in big malls. Also in train station, airport, or road station * Franchise: 1/3 stores; JV * Formation/training for manager for entrepreneurial skills. Goal : Paul stay a little bakery and a big chain in clients’ mind * Don’t want to adapt to much its products because clients want the French taste * Possibility to have a break in Paul bakeries since 1987. Eat sandwiches and have a drink – tearoom * No frozen bread comparing to others bakery chains
Frameworks
Heptagon of global advantages
PAT
Financials
Where are they generate willingness to buy compared to competitors * Not a simple bakery, also a restoration place * Quality of products * Variety of products
Where are their problems now
Globalization of customers need to follow its customers across borders
Growth imperative expansion across border
Need to improve its expansion across border, because encountered difficulties in its implantation, eg:USA
Franchise system :
Chiffre d'affaire moyen par unité en national :
Boulangeries Paul SAS, group Holder.
Since 1889
449 Bakeries in 27 countries:324 bakeries in France –125 across border, eg: Spain, Dubai, Japan, USA, Qatar, Switzerland…
2100 employees - 4 500 salariés travaillent pour le groupe Holder
216 millions d'euros de chiffre d'affaire(en 2003)
Bread fabrication: stages of kneading, shaping-fermentation cooking
Company analysis – 2 people (Louise, Pat)
Internal analysis of cost structure
Revenues per store, per year: 750 000 euros
Analysis of business model
Where are Paul’s core competencies * Traditional bakery. Make bread at the point of sale * Scope/scale economies in ingredients procurement. Because of the 50 millions of bread per day.
How does Paul make its money * Variety of products. More than 150 different breads * Restoration place
What differentiates Paul bakery * Localized in cities bigger than 100,000 hab, but also around cities, in much frequented places or in big malls. Also in train station, airport, or road station * Franchise: 1/3 stores; JV * Formation/training for manager for entrepreneurial skills. Goal : Paul stay a little bakery and a big chain in clients’ mind * Don’t want to adapt to much its products because clients want the French taste * Possibility to have a break in Paul bakeries since 1987. Eat sandwiches and have a drink – tearoom * No frozen bread comparing to others bakery chains
Frameworks
Heptagon of global advantages
PAT
Financials
Where are they generate willingness to buy compared to competitors * Not a simple bakery, also a restoration place * Quality of products * Variety of products
Where are their problems now
Globalization of customers need to follow its customers across borders
Growth imperative expansion across border
Need to improve its expansion across border, because encountered difficulties in its implantation, eg:USA
Franchise system :
Chiffre d'affaire moyen par unité en national :