...A1 Steak Sauce: Lawry’s Defense Case Recap A1 is a premier steak sauce produced by Kraft Foods. On April 1st, Unilever will launch their own steak sauce under their brand name Lawry’s. As marketing tool, Lawry’s has requested for the upcoming Memorial Day Weekend, that Publix Grocery Stores promote their new product. The managers of A1 know that it is common practice for the other grocery chains to price match and begin to set their own competitive prices for Lawry’s Steak Sauce. It is the job of A1’s marketing team to come up with new marketing and advertising strategies in order to counteract the new competor’s product. Problem Identification The problems before A1 begin with the huge financial support (Kevin & Peterson, 2010) of their new rival. The second problem at hand is the competitors lower priced product that looks virtually the same as A1’s product. A third problem which concerns the marketing team pertains to the lack of growth in the steak sauce market and the failing efforts to expand the market. Problem number four that faces A1 is the grooling task of matching the competitor’s pricing while maintaining their own market share. Identifying the Root Problem Components With 46% of the steak sauce market, A1 is its major player. A1’s profit growth of 10% is being compromised by Lawry’s new product and the added expense of advertising. Another component of A1’s root problem involves, not only the price of the competitor’s product ($1.00 less per...
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...CASE STUDY Stankiewicz V. City of Manchester 156 NH 587 FACTS: Mr. Stankiewicz brought a suit against the city on Manchester for the restoration of his sick leave credit. This is because when he was sick the city had denied his request to get workers’ compensation but had instead permitted him to use his accumulated sick leave credit for the time he was absent. Mr. Stankiewicz sought a hearing with the New Hampshire Department of Labor and after the hearing he was awarded worker’s compensation benefits. The city paid the award but asked him to repay the sick leave money he received because he had now received workers’ compensation benefits for that period. The city informed him that once he repaid the sick leave money, his sick leave credit would be restored. Mr. Stankiewicz refused to the repay the money, and his sick leave was not restored. And in September 2005 the plaintiff filed a declaratory judgment action seeking restoration of his sick leave credit. ISSUE: One of the issues was a Motion to Dismiss on the basis that the jurisdiction over this matter lies with an arbitrator and not the court. DECISION: The decision of the trial court was affirmed in part. REASON: The reason was that the plaintiff’s claim was based upon the Manchester Code of Ordinances (MCO) over which the trial court may exercise jurisdiction, and not the Collective Bargaining Agreement (CBA). Therefore, it is irrelevant whether it is possible for the plaintiff to comply with the CBA’s grievance...
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...Problem Identification One of the weaknesses identified in this marketing case by the company, is whether Kraft needs to prepare a defense report regarding the launch of “Lawry’s new steak sauce during the Memorial Day” event, while utilizing an aggressive promotional pricing strategy (Kerin & Peterson, 2010). Presently, A-1 is the leading steak sauce in the region. “A-1 was a clear leader in the steak sauce category with a dollar share of more than 50 percent” (Kerin & Peterson, 2012). In 2003, Kraft marinade line is projecting a lost of about 7 million in operating profit while struggling to maintain 10% profit growth. With the upcoming celebration, A-1 can’t afford to lose any sales as this is a peak time to generate that additional revenue. Case Analysis According to Kerin & Peterson (2010), “A-1 was the clear leader in the steak sauce category with a dollar category share of more than 50 percent” (p.509). During the years, the A-1 sauce experience growth in sales and also the marketing mix of the product. Additionally, the A-1 sauce is packaged in a heavy glass bottle which makes it a high quality product. As the leader in this category, A-1 serve nine out of ten steak house in the U.S. In 2001, the company decided to increase its product line by expanding the product to include a new marinade category. “A firm can better serve multiple segments, it can occupy more of the distributors’ shelf space, it offers customers a more complete selection, and it...
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...A.1 Steak Sauce Introduction A.1 is a premium Steak Sauce with an estimated 54% market share. In comparison, Lawry has a market share of around 10% while others such as Heinz and Private Label control the remaining 36% market share. A.1’s longevity in the market has propelled it to a market leadership position and consumers associate the product with quality. As the quality perception survey indicates, customers are willing to pay the price Kraft charges for A.1 and have a strong association with the product. The brand equity that A.1 enjoys allows Kraft to ignore Lawry’s planned Independence Day promotion because its competitive position is not centered on lowering prices. Analysis Steak sauce sales vary throughout the year, and Lawry’s planned promotion suggests that the company is targeting periods with high sales volume to run its promotions. The Independence Day and Memorial Day holidays account for approximately 10% of annual sales. Consequently, if Kraft opts to respond by lowering its price to $2.99, the company will lose substantial revenue, and the lower prices may not result in higher sales volumes to cover the deficit. Year 1 sales projection shows that Kraft will sell 33,113,228 units of A.1, and responding to Lawry’s promotion will mean selling 3,311,329 units at $2.99 which will lead to $6.6 million in lost revenue. Consumers still consider A.1 the best steak sauce in the market, and selling it at a reduced price may in fact drive some customers to the competition...
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...A.1. Steak Sauce is a premier brand of Kraft Foods Inc. It was developed in 1830 and has been a leader in the steak sauce market with over a 50% share. In 2002, A.1. captured $150 million in sales with a retail price of $4.99, produced in a 10-ounce bottle. A.1. Steak Sauce has been able to excel in their market position by maintaining a superior brand image with strong brand loyalty, substantial sales, excellent margins and low competitor rivalry. A.1.’s main competitor is Heinz 57 which holds 16% of the market but did not compete with A.1.’s strong appeal and flavorful taste. In its current situation, A.1. Steak Sauce must defend its product against Lawry’s new steak sauce that it decides to launch in April. Lawry’s retail price will be $3.99 in the production of a 11-ounce bottle. Lawry plans to launch an aggressive advertising campaign of $20 million as well as being placed in Publix’s promotional ad for Memorial Day weekend with a 2 for $5 promotion. The sales from the Memorial Day weekend promotional ad accounts for 10% of A.1.Steak Sauce’s yearly revenues. A.1. steak sauce must come up with a way to generate enough sales to increase their market share by 10% as well as increase their volume/unit sales. A.1. has come up with a few options to react to Lawry’s plan which is listed below: Implement a 2 for $5 Implement a 2 for $4 promotion Do nothing A.1. must be able to respond to Lawry’s competitive launch while at the same time maintaining its brand loyalty, sales...
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...Running head: A1 STEAK SAUCE (LAWRY'S DEFENSE) - CASE ANALYSIS A1 Steak Sauce (Lawry's Defense) - Case Analysis Selwyn Paul Davenport University Marketing Strategies MKTG610 Dr. Paula Zobisch Aug 09, 2011 A1 Steak Sauce (Lawry's Defense) - Case Analysis Case Recap A.1. Steak Sauce was founded in England in 1830 by King George's Chef, Henderson William Brand and introduced to North America in the early 1900s. The Sauce became a premier brand of Kraft Foods Inc. who acquired it from Nabisco in 2002. (Kerin & Peterson, 2011, 630). A.1. Steak Sauce had done well in sales, and was able to secure excellent margins for Kraft Foods Inc. with a market share of approximately 50% and a brand awareness that was second to none (Kerin & Peterson, 631). However due to a decrease in beef consumption in United States, Kraft Foods Inc. witnessed a drop in sales which led to subsequent stagnation as sales of the Steak Sauce flattened out. And despite an increase in dollar sales due to higher prices for the sauce, the unit and volume sales of the sauce continued on a flattened trajectory. A.1. Also faced stiff competition from Lawry an organization renowned for its spices and seasonings, who announced the launch of a new steak sauce. Lawry’s strategy was to market their new steak sauce at a reduced price but very similar to A.1., with the goal of making Lawry the better choice for customers. As a result of this new competition from Lawry’s, Kraft Foods and A.1., was faced...
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...Accounting & Finance: Weeks 1-3 Class | Tutor | Classroom | Campus Map | AF A1 | Iwona Winiarska-Pringle | Adam Smith 1101 | D8 | AF A2 | Aneta Keska | Adam Smith 1102 | D8 | AF A3 | Keith Delves | Adam Smith 717 | D8 | AF A4 | Damien Kerr | 25 Bute Gardens, room 130 | D17 | AF A5 | Joyce Laird | Sir Alexander Stone 206 | D5 | AF A6 | Duncan Minett Westwood | Sir Alexander Stone 403 | D5 | AF A7 | James McCallum | Sir Alexander Stone 404 | D5 | AF A8 | Rachel Elmslie | 11 University Gardens, room 201 | D15 | AF A9 | Vasiliki Papaionnou | 2 University Gardens, room 208 | D15 | AF A10 | Iain Gallacher | 3 University Gardens, room 202 | D15 | AF A11 | Gerry McLellan | 4 University Gardens, room 101 | D15 | AF A12 | Carol Irvine | 7 University Gardens, room 101 | D15 | AF B1 | Iwona Winiarska-Pringle | Adam Smith 1101 | D8 | AF B2 | Aneta Keska | Adam Smith 1102 | D8 | AF B3 | Keith Delves | Adam Smith 717 | D8 | AF B4 | Damien Kerr | 25 Bute Gardens, room 130 | D17 | AF B5 | Joyce Laird | Sir Alexander Stone 206 | D5 | AF B6 | Duncan Minett Westwood | Sir Alexander Stone 403 | D5 | AF B7 | James McCallum | Sir Alexander Stone 404 | D5 | AF B8 | Rachel Elmslie | 11 University Gardens, room 201 | D15 | AF B9 | Vasiliki Papaionnou | 2 University Gardens, room 208 | D15 | AF B10 | Iain Gallacher | 3 University Gardens, room 202 | D15 | AF B11 | Gerry McLellan | 4 University Gardens, room 101 | D15 | AF B12 | Justin O’Hagan...
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...pranks on their guests such as shooting a colored string at them as if it were ketchup or mustard. They also trick them into thinking that one of their roaming bowls, with a possum inside, is actually fried okra. The sections of their menu also show the café’s comical manner, along with reasonable pricing. [pic] The menu, besides being filled with slap-food comedy, is full of interesting and original meals such as their meal of pork chops under the section entitled “Slice O’ Hog- From the Left Side!” This meal is a steaming hot dinner of smoked or battered and deep fried pork chops with a choice of two sides. There is also the amazing meal of hamburger steak under the section “Beef, Steaks, & Ribs.” This one is a delicious meal of 100% sirloin beef covered in herbs and steamy vegetables along with a choice of two sides. BEEF, STEAKS & RIBS [pic] Everyone loves this place. Sometimes, one or more branches of the establishment have had a very long waiting list. The thrill of the guests’ first experiences has lingered on and has made the long wait worth it. It has even been a unique experience for the employees. Marilyn Beaird, an employee of...
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...on a hot summer day. He bought food for an upcoming family BBQ; ground beef for hamburgers, a couple of steaks, and the ingredients for making potato salad. When he left the store, he put his groceries in the trunk and stopped by the sports outlet store to pick up a Frisbee and croquet set. It took about 10 minutes at the sports store, and then Jeremiah headed home to prepare the food. He was concerned that it had been too hot in the car, but everything was still cold when he got home. Jeremiah took the groceries home and put everything in the refrigerator. The meat fit well on the top shelf, right above the potato salad ingredients. Later on, he got the groceries out to prep everything for the BBQ. He cooked the potatoes and used a sharp knife to trim some excess fat off of the raw steaks. Then he cut up the rest of the vegetables for the potato salad with the sharp knife on a cutting board. Jeremiah formed the hamburger patties, seasoned the steaks, and finished making the potato salad. With only about 45 minutes to go before leaving for the BBQ, Jeremiah left everything sitting out on the counter while he showered and got ready. When he arrived at the BBQ, he set the potato salad on the picnic table and went to grill the steaks and burgers. He cooked both to about medium doneness, meaning both were pink in the middle. Jeremiah enjoyed one of the steaks he prepared and gave one to his cousin. The other family members enjoyed the burgers and potato salad;...
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...Amy Powers Eng-105 November 4, 2012 Eating red meat is awesome!! All my life I have enjoyed eating a medium rare steak, chicken or hamburger. Nothing tastes better to me then a juicy steak, pink in the middle with a mound of my husbands sauteed onions on top and drowned in A-1 steak sauce. While a lot of people don’t eat meat, let alone a bloody steak, I can’t help but enjoy it regularly. The benefits of eating red meat in general, far outweigh any downside or health risks associated with eating red meat. People can argue that a rare or medium steak can make you sick, but I always reinforce that it depends on the way the steak is cooked and prepared. We always look for finely trimmed New York, Rib-eye or Sirloin and sear it to perfection. The nutrients, vitamins and taste of a perfectly prepared steak can and should be enjoyed by everyone, regardless of any health concerns. While red meat is generally considered to be beef, bison, venison, lamb, duck and goose due to the darker red color of the meat, I am partial to different cuts of beef. These types of meat contain myoglobin, an iron-containing protein that carries oxygen from the blood to the muscles. The higher the myoglobin levels the redder the meat. While I do enjoy a roasted or fried chicken from time to time and it does contain some myoglobin, the U.S. Department of Agriculture considers chicken, veal and pork to be white meat. 60 years ago, the beef industry changed the way they raise cattle...
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...The Lazy Cow Stratford upon Avon: review The Lazy Cow in Stratford upon Avon is one of a chain of steak and ale houses in the area. Despite several unfavourable reviews I decided to take a look for myself. The Lazy Cow was born out of controversy at the abrupt closure of Cox’s Yard as a live music venue in 2012. The local people of Stratford were angered by the sudden loss of regular live acts. As a result the lazy cow committed to retain some form of live music although it lacks the quality and variety that Cox’s Yard originally offered. The Lazy Cow is set in a complex of buildings all offering a variety of food and drink, all that is except for the attic theatre which is housed above The Milking Parlour. The Milking Parlour sells homemade ice creams, milkshakes, teas and coffees. In addition, is an offshoot from The Lazy Cow called The Cow Shed where they provide homemade burgers and chips for those wishing to eat on the hoof. This complex suggests a fun and relaxed hive of activity perfect for tourists and locals alike. Upon entering the restaurant it is obvious that this is an American style steak bar as the restaurant is dripping in timber with a rustic design, an American style bar in the middle and the steaks and burgers are topped off with American flags. You walk down stairs and are met by smart, smiling staff who offer to escort you to your preference of either tables or booths. Booths offer comfortable high seating benches at large wooden tables; an ideal place...
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...COMMUNICATIONS STYLE INVENTORY This is an informal survey, designed to determine how you usually act in everyday related situations. The idea is to get a clear description of how you see yourself. On the answer sheet, circle A or B in each pair of statements below, which shows the one that MOST, describes you. 1. A) I’m usually open to getting to know people personally and establishing relationships with them. B) I’m not usually open to getting to know people personally and establishing relationships with them. 2. A) I usually react slowly and deliberately. B) I usually react quickly and spontaneously. 3. A) I’m usually guarded about other people’s use of my time. B) I’m usually open to other people’s use of my time. 4. A) I usually introduce myself at social gatherings. B) I usually wait for others to introduce themselves to me at social gatherings. 5. A) I usually focus my conversations on the interests of the people involved, even if that means straying from the business or subject at hand. B) I usually focus my conversations on the tasks, issues, business, or subject at hand. 6. A) I’m usually not assertive, and I can be patient with a slow pace. B) I’m usually assertive, and at times I can be impatient with a slow pace. 7. A) I usually make decisions based on facts or evidence. B) I usually make decisions based on feelings , experiences or relationships. 8. A) I usually contribute frequently to group conversations. B) I usually contribute infrequently to group conversations...
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...Juicy grilled steakNothing tastes, sounds, and smells more like summer than a juicy steak sizzling on the grill. Unfortunately for meat lovers, many choice cuts like New York strip cost at least $15 a pound, which is pretty pricey for a family dinner. And forget about it if you are hosting a barbeque party. Related: The Best Steaks in the U.S. Shine spoke with two experts, John Stage, owner of Dinosaur BBQ, and Kari Underly, a third generation butcher and author of The Art of Beef Cutting, about their favorite budget cuts. Stage goes for chewier meat with big beefy flavor and Underly clued us in to the most tender of the cheaper steaks. Stage's favorites: Stage likes to use a tenderizing tool called a jaccard to break up the connective tissue in tougher cuts. You can also tenderize meat with a fork. His favorite steaks do well with dry rubs or marinades. Cook on medium to high heat until the meat fully caramelizes and releases from the grill before flipping. Related: 10 Nerdy Accessories for your Grill Skirt steak. This flat, thin steak is a little chewy but has great flavor. "I'll eat a skirt steak as quick as a New York strip," Stage says. "It's a little chewy but as far as flavor goes, I prefer it to a more expensive cut like a rib-eye." This well-marbled steak is quick and easy to cook. Flank steak. Stage says this thin, lean steak has big flavor but it's very lean, which makes it a bit tougher. It benefits from at least four hours in a marinade and should be cooked...
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...Bernadette B. Pasion Catherine D. Asuncion Danielle G. Acosta Asian Food (Malaysia) “Barbecued Fillet Steaks with Lemon” Preparation Time: 5 minutes Cooking Time: 6 to 16 minutes Serves: Good for 6 persons Ingredients: * 6 Fillet steaks, about 150 g each * 1 tablespoon ground rosemary Procedures: Trim Meat of Excess Fat and Sinew 1. Flatten steaks to an even thickness. Nick edges to prevent curling. Combine oil, garlic, and rosemary. Rub evenly over each steak. 2. Place meat on lightly oiled grill or flat plate. Cook over a high heat for 2 minutes each side. Fort medium and well done results, move meat to a cooler part of the barbeque, cook further part of the barbeque, cook further 2 or 3 minutes each side for the medium and 4 to 6 mkinutes each side for the well done. European Food: (Italy) Cream of Tomato Soup Ingredients: * 2 oz. small dice bacon * 3 fl.oz butter * 1 lb small dice mirepoix * 2 garlic cloves, minced * 4 oz all purpose flour * 96 fl, 2.88 L chicken stock * 2 lb/ 907 g chopped plum tomatoes, canned * 24 fl/ 720 ml tomate sauce puree, salt needed * Ground white pepper (1sachet) * 1 sachet of d spices plus 2 cloves * 16 fl/ 480 mL heavy cream, hot Garnish 8 oz. croutons Procedures: 1. Render the bacon over low hear for 8 to 10 minutes. Add butter, mirepix, and garlic. Sweat the vegetables for 8 to 10 minutes. 2. Add the flour, stir frequently for 8 to 10 minutes. 3. Add...
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...providing a great service. The Nations Trading Guild (NTG) is a U.S. based company based out of El Paso, Texas. The National Trading Guild owns one of the world’s largest working ranches and processing centers. The National Trading Guild provides quality cuts of steaks to some of the most famous U.S. steakhouses at the best prices around. The National Trading Guild will be starting an export business, providing various types of steaks to include; T-Bones, Filet Mignon, Ribeye and New York Strips with the options of some of these cuts being organic. The Market in Copenhagen, Denmark will be a great place to start an export business providing steaks, as the Danish culture consumes a lot of meat and potatoes. Beef produced in the United States is known for its taste and tenderness. In Copenhagen, steak is a popular choice recommended by physical trainers for women who are working out as opposed to eating carbs. In addition, Copenhagen, Denmark is steady growing in the restaurant industry more specifically with steak houses and specialty markets but very few American style cuts. The National Trading Guild is diverse by having grain fed American beef; grass fed American beef and corn fed American beef. The Steaks marketed by The National Trade Guild will be United States Department of Agriculture (USDA) certified, and inspected by the Food Safety and...
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