...To: James Barrett, From: Assistant Marketing Director Date: November 27, 2012 Subject: Amy’s Bread INTRODUCTION Here is the analytical report that you requested on November 18, 2012 to conduct research on www.amysbread.com in order to determine the feasibility of opening a retail operation in the Metropolitan area of New York. Amy originally went to school to study economics at St. Olaf College. Amy Scherber eventually followed her passion for baking and went to France where she learned old-fashioned baking techniques. Amy is actively involved in the community. Amy’s Bread offers a variety of artisan bread for 20 years. FINDINGS The webpage is organized into 6 main categories as follow: Locations, Menu, Wholesale, Shop, Press, and Our Story. Locations There are three retail operations located in Hell’s Kitchen, Chelsea Market, and The Village Each location is accessible by public transportation. Parking is only available in the Chelsea Market and The Village locations. Each of these locations are surrounded by pedestrian traffic in the busy city of Manhattan. Hell’s Kitchen: Chelsea Market: The Village: 672 Ninth Avenue 75 Ninth Avenue 250 Bleecker Street (Between 46th & 47th Streets) (Between 15th & 16th Street) at Leroy Street New York, NY 10036 New York, NY 10011 New York, NY 10014 212-977-2670 212-462-4338 212-675-7802 Hell’s Kitchen is the first location opened up by Amy in 1992. The small, cozy café seats 12 in...
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...Amy’s Bread Case Study Elements 1.) The primary case participants are: Amy Scherber, owner of Amy’s Bread Toy Kim Dupree – manager of Amy’s Bread who is very involved in day to day operations and decision making. 2.) The organization is Amy’s bread. The industry is baked goods. 3.) The problems facing this organization in order of importance are: the existing workload is too great for space making product expansion impossible. They are at a threat of having customers turn away if they cannot provide the service. The location offers poor access to distribution and is a poor location for retail traffic should the organization try to move more toward sector. The employees face physically demanding challenges from the bread making techniques. Due to these techniques more employees are needed resulting in high overheads. Employees have also been facing allergies and health problems as a result of a long time of exposure to the product. 4.) The most critical problem is that the existing workload has reached its maximum capacity for the space they have, and product expansion is impossible for the current location. This is the most significant problem because without adequate space the company will not be able to meet current customer’s needs nor will be able to meet the needs of potential new customers. 5.) The initial cause of the problem was that banks would not loan money to this new business without a proven track record so Amy had to get what she...
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...1. Who are the main players (name and position)? The main players in Amy’s Bread are Amy the owner and founder of Amy’s bread. Also Toy Kim Dupree who is Amy’s manager, he handles day to day operations, and helps Amy with decisions. 2.) In what business or businesses and industry or industries is the company operating? Amy’s Bread specializes in making specialty breads and pastries. All of their baked goods are home-made, and she works with about 50-whole sale customer, as well as retail. 3.) What are the issues and problems facing the company? (Sort them by importance and urgency.) Some of the issues or problems that Amy’s Bread is facing are 1.) There isn’t enough space in current location, 2.) Due to the fact there isn’t enough space it is hurting the quality of the product, 3.) The whole-sale customers that are on the waiting list may turn their business elsewhere 4.) Competition is very high in the bakery industry. 4.) What is the primary problem for the company/organization in this case? The primary problem for Amy’s Bread is that the location and size is no longer suitable for the needs of the company. There are 30 additional whole sale customers on a waiting list that Amy would like to start working with however; there isn’t enough space for any additional production without hurting the quality of their goods. 5.) Why have the problem(s) you cite emerged? Identify the casual...
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...1.) The primary case participants are: Amy Scherber, owner of Amy’s Bread Toy Kim Dupree – manager of Amy’s Bread who is very involved in day to day operations and decision making. 2.) The organization is Amy’s bread. The industry is baked goods. 3.) The problems facing this organization in order of importance are: the existing workload is too great for space making product expansion impossible. They are at a threat of having customers turn away if they cannot provide the service. The location offers poor access to distribution and is a poor location for retail traffic should the organization try to move more toward sector. The employees face physically demanding challenges from the bread making techniques. Due to these techniques more employees are needed resulting in high overheads. Employees have also been facing allergies and health problems as a result of a long time of exposure to the product. 4.) The most critical problem is that the existing workload has reached its maximum capacity for the space they have, and product expansion is impossible for the current location. This is the most significant problem because without adequate space the company will not be able to meet current customer’s needs nor will be able to meet the needs of potential new customers. 5.) The initial cause of the problem was that banks would not loan money to this new business without a proven track record so Amy had to get what she could afford at the time. ...
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...April 24, 2012 Subject: amy’s bread INTRODUCTION Here is the analytical report that you requested on April 24, 2012 to conduct research on www.amysbread.com. The analytical report consists of four sections and information on whether Metropolitan Bakery should open a retail location in the New York metro area. FINDINGS There are five categories on www.amysbread.com, which are Locations, Menu, Shopping, News, and Our Staff. The locations category of www.amysbread.com lists the three different retail stores that Amy’s Bread has in New York. All three of the locations are in Manhattan. The retail stores are located in the following areas: Chelsea Market in lower Manhattan, Hell’s Kitchen in midtown Manhattan, and the Village in lower Manhattan. The menu category of www.amysbread.com includes all of the different products that are offered in Amy’s Bread’s retail locations. The following products are offered in the retail locations: Organic Breads Miche Rustic Italian Country White Toy’s Organic Wheat Baguette Peasant White Whole Wheat Five Grain Walnut Oat Peacan with Golden Raisins Black Olive Fougasse and Block Olive Twist Black Olive Bread and Black Olive Ficelle Rosemary Round Twist Sourdough Country Tangy Seeded Twist Semolina Black Sesame Seeds Golden Raisin and Fennel Speciality Breads Prosciutto and Black...
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...AMY'S BREAD Amy glanced at the clock and moaned. It was 3:30 a.m., time to get up and head to her Manhattan bakery, but she hadn't slept all night. She had a big decision to make. "No," she muttered to herself; she had a multitude of big decisions to make. Amy wondered, "If I decide to expand, can I do it successfully? Can I find another trustworthy manager, like Toy Kim Dupree, to help me manage the staff and maintain bread quality? Can I find expansion;space in Manhattan? Should I close our current location and expand to a much larger space, thus eliminating the need to manage two locations? Should I look for a locationfor my wholesale production, or a space that would provide both retail and wholesale opportunities?" Amy's Bread, founded in 1992, served about 50 wholesale customers, including some of the finest restaurants, hotels, and gourmet food shops in Manhattan. Amy's Bread also had a waiting list of more than 30 wholesale customers from other quality restaurants, hotels, and shops.Amy thought, "I really want to meet their needs and accept their business, but any further production expansion in my existing space is impossible. I know I can't produce one more loaf without hurting bread quality, which is absolutely unthinkable! We are already working three shifts, and there is no more room for additional equipment."Amy worried that some of the customers on her long waiting list were on the brink of turning away. Amy’s Personal History Amy was born and raised in Minnesota...
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...Course Management Principles Student: Scott Buble Instructor: Professor Dewan Date: October 28, 2012 SWOT Analysis |Organization: Amy’s Bread | |Operational Objectives: Has had steady growth throughout the past few years and becoming more and more competitive in the| |New York City Market. Amy is weighing her options to see if she should focus on retail or wholesale and also whether or | |not to move to a larger location. | INTERNAL |Strengths |Weaknesses | |Amy’s Bakery is Zagat rated which helps to distinguish her bakery as being |The bakery industry is extremely competitive and many times there are low wholesale | |extremely successful. |profit margins. | |Amy’s Bakery, unlike many others, donates to charities, which helps consumers |Locations in New York City are very expensive and there are always bakeries opening | |see they also care about the community. |which makes the bakery environment more competitive. | |Amy has a high...
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...“The development of the Hovis Crusty White Loaf” is a success story of Hovis brand and the British Bakers (BB) company as to how they used the concept of New Product Development (NPD) in gaining competitive advantage and eventually was successful in capturing a large share of market despite of facing a tough competition. Adrian Watt and Stuart Chambers, the writers, have presented the case with further details of various functions performed and taken care of by Cathy- the brand manager of Hovis white bread along with the NPD team of BB Company in developing the new product “Hovis crusty white loaf” and also the issues they dealt during the overall product development process. Hovis is a leading brand with a dominant force in the UK mass-market brand industry. The brand has been successful in the brown bread segment by maintaining a unique position in the minds of consumers as quality and healthy eating. In order to be the best brand in not only brown bread segment but also white bread segment, and also to grow its overall brand share from 12 percent to at least 18 percent of the UK share, Hovis employs a brand manager – Cathy who then with the help of an effective market research and continuous group efforts with the NPD team comes up with a new product strategy to gain a competitive advantage in the product design, with specifications and production techniques that couldn’t be copied easily by the competitors. The case further explains each detailed functions including the market...
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...Oatmeal Cookies: Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips. For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. Makes about 20 - 24 large cookies Oatmeal Cookies: 1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 3/4 cup (170 grams) unsalted butter, room temperature 1 cup (210 grams) packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup (105 grams) all purpose...
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...University of Phoenix “Instructions on how to make a P.B. & J. Sandwich” The first step to making a P.B. & J. sandwich would be to purchase the necessary products for the P.B. & J. sandwich which would be: 1 loaf of bread, wheat or white whatever your preference, 1 jar of peanut butter creamy or crunchy whatever your preference, 1 jar of jelly or jam once again whatever your preference, 1 square of paper towel, and 1 knife. First place the paper towel on the table in front of you spread out, secondly you need to open the up the bag of bread by taking off the wire tie off or plastic square pinch thingy that keeps the bread fresh. Thirdly take two pieces of bread out and place them flat next to each other on the paper towel re-close the loaf of bread with either the wire or plastic pinch off thingy. Then open up the jar of peanut butter then gab the knife by the handle as if you were to the peanut butter out of the jar and scoop. Once you have scooped the peanut butter out of the jar then spread it on one of the two pieces of bread that are laid flat on the paper towel; then repeat the same process with the jam or jelly on the opposite bread. The final step is to join the two pieces of breads together on the sides on witch you placed the peanut butter and jelly or jam. It is finally complete in order for you to enjoy the wonderful creation of the P. B. &...
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...Co. purchased the Saint Louis Bread Company also called Panera bread, which was founded by Ken Rosenthal which was renovating its 20 bakery-cafés in the St. Louis area. By the end of 2006 the company operates or franchises 1027 Panera Bread bakery-cafés in 36 states and 17 manufacturing plants to support the bakery-cafés. Now Panera bread is one of the most popular chains of bakery –café restaurants in the United States and Canada selling hand-crafted breads, sandwiches, salads, soups, bakery items, and organic foods also some locations offer dinner pizzas. Panera Bread bakery-cafes are often associated with the concept of “fast casual”, a mixture between fast food and more up sale casual dining. Its freshly baked artisan breads are famous among the neighborhoods and cities all around the country. The main strategy behind Panera Bread was to create “a premium specialty bakery and café experience to urban workers and suburban dwellers”. Panera Bread’s strategy was and still is to make great bread and to make it broadly available. Part of that strategy is to make their cafés a home away from home, where people are comfortable and relaxed. Besides all that it has huge distinctive offering of menu where people can have whatever they can feel like having like breakfast, lunch and dinner any time of the day. Because of all these varieties its market is growing fastly so the Panera bread management is planning to expand Panera bread by 17 percent from 2007 to2010...
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...Assignment 3 Julia’s food booth A).Formulate and solve a linear programming model for Julia that will help you advise her if she should lease the booth. X1=number of cheese pizza slices X2=number of hot dogs X3=number of BBQ sandwiches Julia Food Booth | | | | | | | | | | | | | | | | Products | Pizza X1 | Hot Dog X2 | Barb Sand X3 | | | | | Profit per unit | $0.75 | $1.05 | $1.35 | Resources | Constraints | | | | Avail | Usage | Left Over | | Budget (i) | $0.75 | $0.45 | $0.90 | 1500 | 1500 | 0 | | Oven Space (ii) | 24 | 16 | 25 | 55,296 | 50000 | 5296 | | Demand (iii) | 1 | -1 | -1 | 0 | -2.3E-13 | 2.27E-13 | | Demand (iv) | 0 | 1 | -2 | 0 | 1250 | -1250 | | | | | | | | | | | | | | | | | | Production | | | | | | | | Pizza | 1250 | | | | | | | Hotdogs | 1250 | | | | | | | Barbecue | 0 | | | | | | | Profit | 2250 | | | | | | | B). If Julia were to borrow money from a friend before the first game to purchase more ingredients, could she increase her profit? If so, how much should she borrow and how much additional profit would she make? What factor constrains her from borrowing even more money than this amount? Yes, Julia could increase her profit if she borrowed from a friend. The shadow price is 1.50 for each additional dollar that she earns. This was found by looking at the sensitivity analysis report from the computer solution output. The shadow...
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...ACKNOWLEDGEMENT This Feasibility Study has taken a lot of hard work from many people. The proponents would like to thank first their family and friends who have inspired them to break boundaries. They love them all so much. Secondly, they want to thank everyone at Caloocan City Business High School for cradling them and giving them the opportunity to experience this. The proponents would also like to thank who has supported them through bad and good, and most of all to those who respected them. The proponents would like to express their warm gratitude to God, in letting them to develop such ideas and great thoughts in establishing this business. The proponents would also like to thank their parents for supporting and allowing them in putting up this business. They’re also thankful to have such an amazing friends who always got their back and of course, to their very energetic Business Education IV Adviser, Mr. Benigno M. Tindogan for sharing them his knowledge to make this feasibility study become possible. INTRODUCTION “A pizza for one is the pizza for all”. The company’s slogan for the betterment of food industry. The “PIZZARAP” has opened to you the chef d’ oeuvres of Food Company. We would like to introduce to you a traditional westernized taste of food yet with Filipino touch. The pizza will stand and compensate the value by its price. The proponents’ goal is to produce pizza that will surely fit your preference, tastes and favourites. This will let the...
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...Monday Breakfast Orange Juice Cream of Wheat Cereal or Scrambled Eggs Bacon Strips Buttered White Toast/Jelly Coffee/Decaf, Milk, Water, Tea Lunch V8 Juice Apple Salad Baked Tilapia or Veggie Wrap Peppered Fries Sugar Snap Peas or Carrot Sticks Wheat Bread /Butter Lemon Italian Ice or Oatmeal Raisin Cookie Coffee/Decaf, Milk, Water, Lemonade, Tea Dinner Grilled Pineapple Chunks Side Salad Spicy Fajita Chicken Breast or Beef Mini Tacos Spanish Rice Corn or Refried Beans Flour Tortilla Vanilla Ice Cream or White Cake Beer, Coffee/Decaf, Water, Soda/Diet Soda, Tea Tuesday Breakfast Fresh Fruit Cup Oatmeal or Hot Ham Slices Egg Patties Dry Wheat Bread Toasted/Jelly Coffee/Decaf, Milk, Water, Tea Lunch Fruit Punch Tomato Basil Soup Grilled Cheese Sandwich or Italian Sausage Sandwich Onion Petals Fresh Asparagus or Orzo Roasted Apple French Bread Sugar Cookies or Double Chocolate Cake Coffee/Decaf, Milk, Water, Lemonade, Tea Dinner Cranberry Juice Vegan Salad Grilled Vegetable Ravioli or Carved Turkey Candied Sweet Potatoes Green Beans or Roasted Corn on the Cob Toasted Sour Dough Bread Frozen Yogurt or Apple Pie Lemonade, Coffee/Decaf, Milk, Water, Soda/Diet Soda, Tea Wednesday Breakfast Fresh Strawberries French Toast Sticks or Omelet Turkey Sausage Plain Bagel/Jelly Coffee/Decaf, Milk, Water, Tea Lunch Apple Sauce Four Bean Salad Ham & Swiss Sandwich or Fruit & Cottage Cheese...
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...Monkey Bread (Janelle Stratton) 3 yeast packets 1 Tbsp salt 1 Cup Sugar 1. Mix these together 4 Cups of Milk 1 Cup Vegetable Oil 2. Heat milk up over the stove until it is room temperature and pour over the dry ingrediants. 3. Add the oil to the mixture and stir. 4. If you are using an industrial mixture, attach your bread hook and gradually stir in approximately 7 1/2 cups of flour. The dough should be slightly sticky. You can add more flour later as you knead your dough. 5. Set dough aside and cover with a cloth and let it rise until it has doubled its size. If you are just making rolls then make balls roughly the size of golf balls in your hands, and put them in the oven to cook for 15-18 minutes @ 350 degress. If you are cooking monkey bread then keep going, you aren’t done yet! 6. Make the coating mixture Coating…. 1 stick butter (melted) 2 tsp ground cinnamon ¾ 3/4 cup brown sugar 7. Make small balls out of the dough (roughly the size of a golf ball in your hands) and coat them with the mixture of butter, cinnamon, and brown sugar. Make sure they are liberally coated. The more the better. If you run out, just make some more. 8. In a bundt pan, coat the shortening or spray liberally. Place the coated dough balls in the pan and stack them tightly against each other until you fill the entire pan. 9. Make the glaze mixture. Glaze…. 1/3 cup brown sugar 2 Tbsp unsalted butter 2 Tbsp Heavy Cream 10. Pour the Glaze Mixture...
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