Prior to taking the Panera concept nationwide‚ the owners performed cross-country market research and concluded that consumers could get excited about a quick‚ high quality dining experience. The concept is a mix between fast food and casual dining‚ or fast casual. By choosing this strategy‚ Panera is attempting to achieve competitive advantage in the unique offerings it provides‚ offerings that rivals don’t have and can’t afford to match. In this case‚ delicious handcrafted bread arriving fresh
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Panera Bread PART A: INTRODUCTION: Company/Industry: Louis Kane and Ron Shaich founded a bakery-café called Au Bon Pain Company Inc. in 1981. The company grew and prospered through the 1980’s and 90’s. In 1993 the company purchased Saint Louis Bread Company which had 20 locations. Between 1993 and 1997 the company expanded with an additional 100+ Saint Louis Bread bakery-cafes opening throughout the States. In 1997 the company also changed the name of all Saint Louis Bread locations outside
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not fit this image. Our café plans to make our products fresh with healthy options‚ therefore fast food is not the best choice. Fast casual restaurants do not offer full tableside service but some places may have some aspects of tableside service available. This is a new and upcoming concept that is a combination between fast food and casual dining. Fast casual dining also focuses on healthier food options as well as fresh ingredients. These restaurants cater to people who would like to receive
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share price has risen over 1‚600% from 3.88 a share on December 31‚ 1999‚ to 67.95 a share on Deember 28‚ 2009. Panera largerly led the evolution of what became kniown as the “fast casual” restaurant category. History Panera Bread grew out of the company that could be considered the grandfather of the fast casual concept: Au Bon Pain. 1976‚ French oven manufacturer Pavaille opened the first Au Bon Pain in Boston’s Faneuil Hall as a demonstration bakery. ** Struck by its growth potential‚ Louses
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English 110 Quick Casual In “A Look at the Intersection of Fine Dining and Fast Food”‚ Brenda Falk discusses the differences and similarities in fast food and fine dining. Her main focus throughout the article is the new found overlap in these two dining techniques. She also seems to feel that soon these two dining techniques could easily become one known as “quick casual”. In this article she jumps around from point to point whether it be reasoning behind certain dining styles‚ types of changes
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company-owned and franchise-operated bakery-cafes. Panera’s vision is to create a specialty café anchored by an authentic‚ fresh-dough artisan bakery and upscale quick service selections. With its goals and objectives of becoming one of the leading fast-casual restaurant chains and becoming a dominant restaurant operator across the nation‚ Panera Bread’s use of a broad differentiation strategy has helped their profitability and growth and rivals have found it hard to compete with the competitiveness of
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in the future. Panera Bread’s mission was to create the bakery-café; a place the combined the welcoming atmosphere of coffee shops‚ the food of sandwich shops‚ and the quick service of fast food restaurants. They named this type of service "fast-casual" dining and the term fits because of the atmosphere and quality of service they were able to provide. Panera Bread targeted 5 key consumer dining needs which include the following: Breakfast Lunch Daytime "chill-out" Lunch in the Evening Between
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Chapter#1 THE FOOD SERVICE INDUSTRY Lecture Outline: • Industry • Hospitality • Food & Beverage Industry • Scope of the Industry • Hospitality Industry Food & Beverage Industry (A DIVERSE INDUSTRY) Commercial Operations Non-Commercial Operations o Free-Standing Eating & Drinking Places. Business/Industry o Lodging Food Service Facilities. Healthcare o Other Commercial Facilities. Educational Institute Transportation companies
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SWOT Analysis The business plan I selected to perform my SWOT analysis on is Kona-Q‚ a fast-casual restaurant with a menu that focuses on healthy foods‚ rather than the typical fast food menu. Strengths The President‚ Kevin Anderson has 7 years’ experience in the restaurant industry‚ and a dual major in accounting and entrepreneurship which provides good education‚ experience‚ and knowledge for this venture. The business model for Kona-Q is well developed‚ offers a design for the successful
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Table of Contents EXECUTIVE SUMMARY 2 INTRODUCTION 3 Company Overview 3 History 3 Current Situation 4 Case summary 6 CASE ANALYSIS 7 Chipotle’s Core Competences 7 SWOT Analysis 7 The primary and secondary components of Chipotle’s value chain 9 The chief components of Chipotle’s strategy 10 The generic competitive strategy 12 Comparison between Chipotle’s strategy and Moe’s 14 Weighted competitive strength assessment 16 EXECUTIVE SUMMARY Chipotle Mexican Grill is a
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