...Case Analysis for Culinarian Cookware 2006-2010 |Submitted By: |Andrei Grechko | | |Shane Johnston | | |Nakia Lape | | |Kyle McDaniel | | |Kevin Niehaus | | | | Prepared for Ned Jackson, MKT 625 March 28, 2010 Table of Contents Executive Summary Situational Analysis A. Environment I. Economic conditions and trends As evidenced by the case material, the US cookware market experienced growth by generating approximately $3.36 billion in revenues from 2002 to 2006. However, due to economic recession of the recent years (2008-present), cookware market faced new challenges and opportunities. The following developments appear to create several opportunities for cookware manufacturers. Due to slow economy and unemployment, consumers cut back on dining out and defer back to home meals. According to Cookware Manufacturer’s Association (CMA), consumers have re-discovered their kitchen during 2009. Thus, visits to restaurants, carry-outs and frozen entrees have been replaced by meals prepared in the home kitchen. This trend highlights the possibility of increased demand on cookware products. In the foreseeable future, economists predict growth in private and commercial real-estate markets (by 2013). This potential development...
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...Case Analysis for Culinarian Cookware 2006-2010 March 28, 2010 Table of Contents Executive Summary Situational Analysis A. Environment I. Economic conditions and trends As evidenced by the case material, the US cookware market experienced growth by generating approximately $3.36 billion in revenues from 2002 to 2006. However, due to economic recession of the recent years (2008-present), cookware market faced new challenges and opportunities. The following developments appear to create several opportunities for cookware manufacturers. Due to slow economy and unemployment, consumers cut back on dining out and defer back to home meals. According to Cookware Manufacturer’s Association (CMA), consumers have re-discovered their kitchen during 2009. Thus, visits to restaurants, carry-outs and frozen entrees have been replaced by meals prepared in the home kitchen. This trend highlights the possibility of increased demand on cookware products. In the foreseeable future, economists predict growth in private and commercial real-estate markets (by 2013). This potential development could boost demand for cookware when consumers, for example, start to move in to newly bought houses. However, the demand for cookware products would not move in the same direction for all price ranges. Due to elastic demand for high-end and luxurious products, it is reasonable to expect that consumers will try to either buy less of premium priced items, or try to shift their preferences...
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...Culinarian Cookware: Pondering Price Promotion 1) Consultants Nonpromotion %20 promotion Unit 119,504 184,987 Price 72 62,4 Variable Cost 52.05 52.05 Profit Contribution 2,384,105 1,914,615 -469,489 (sales profit loss) -99,332 (cannibalization) 39,54 (inventory saving) Mrs.Brown -529,281 Nonpromotion %20 promotion Unit 59,871 184,987 Price 72 62.4 Variable Cost 38.64 38.64 Profit Contribution 1,997,297 4,395,291 2,397,994 (sales profit) I think that 2004 promotion was not profitable. Following reasons can be considered when deciding whether is it profitable or not besides calculations; -The promotion made retailers happy because they did not have to store free gifts and they were able to sell more products to the customers but I dont think it made customers that much happy because only %30 of the customers sets price as their first priority when they make purchase decision. - CX1 sales only increased in promotion period and it was not that high after the promotion. -Price discount might have damage brand image since it is aim is to compete in higher segment. -When it comes to cannibalization; I believe we do not have enough data. There may be negative effects of cannibalization in promotion’s success but we need more data to take into consideration. -The data also shows that price discounts are better attract cost sensitive customers but not quality and brand sensitive customers -This promotion was more helpfull...
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...1. Describe consumer behavior in the cookware market. How is cookware bought and sold? What are the implications for Culinarian’s marketing strategy? The data says that majority of the consumers were passionate cooks and they preferred quality as the most important attribute. The consumers in the cookware market comprised of a majority of middle aged people, and majority were women. When it comes to buying, a large chunk (55%) of customers bought it for gifting. This means it was not bought as a usual buying for their homes. They found cookery utensils to be gift items on occasions like wedding, Christmas, etc. Hence, there is a reasonable increase in sales in the month of May-June as well as December. Hence, the cookery items were also believed to be seasonal items. If they were to buy it for their homes, customers bought those which matched the interiors of their homes. So they preferred aesthetics of the cookwares. Whenever the discounts were given, a significant increase in sales was observed. Half of the people bought only those brands which they knew about. So this left a lot to do for promotions and advertising team of all companies. This is due to the fact that the customers preferred quality, features and price of cookware the most among the other factors. Culinarian focused more on channel promotions and hence did not spend much on the mainstream advertising as in TVs and other mainstream media. They promoted their premium products mostly through the Magazines...
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...How to Make the Perfect Meat Lasagna I remember going to my grandmother’s house on a Sunday afternoon and enjoying delicious lasagna baked with her special recipe. Over the years my mother was able to get the details of this special recipe and she now makes this wonderful meal for us. As a college student soon to be on my own, I am trying to learn some basic cooking skills and recipes. The basic steps for making lasagna are to boil the noodles, make the sauce, assemble the lasagna in layers, bake it to perfection and serve with a salad and garlic bread. Materials and Tools To get started gather these materials and tools: * Large stock pot with lid to boil the lasagna noodles * 10” skillet with lid to cook the meat * 4 quart sauce pan to cook the sauce * Medium size mixing bowl * Glass baking pan either 11 x 7 x 2 or larger to assemble and cook lasagna * Aluminum Foil to Cover Lasagna for Baking * Cooking utensils, spoons, etc. Cooking Supplies Needed * 3 tablespoons Chopped onion * 1 tablespoon Italian seasoning * ¼ tsp. black pepper * 1 egg, beaten * 15 oz. ricotta cheese * One 16 oz. box of lasagna noodles (Cook 12 noodles) * 14 ½ ounce can of diced tomatoes, undrained * 8 oz. can of tomato sauce * ¼ cup grated parmesan cheese * 8 oz. grated mozzarella cheese * One pound of ground meat or ground sausage (sweet or hot) Estimated Cost and Time Needed It should cost about...
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...FETA STUFFED CHICKENPrinted from COOKS.COMchicken breasts feta cheese oregano and basil spices salt and pepper chicken soup base tooth-picks or cooking thread deep baking panCut slit in middle of each chicken breast. Stuff oregano, basil, feta, Salt and pepper the inside of each chicken breast, to taste (make sure you can close the chicken breast). Place at bottom of baking pan and pour over chicken soup base (not more than 1/2 inch of bottom of pan). Bake at 350°F for about 30-45 minutes or until chicken is cooked thoroughly. Serve over a bed of rice or with your favorite side dish. | SPINACH BACON BLEU STUFFED CHICKEN BREASTPrinted from COOKS.COM4-6 boneless skinless chicken breast 2 eggs 1 cup seasoned bread crumbs 1 pkg frozen spinach 6 oz crumbled blue cheese 4-6 slices cooked crumbled bacon pieces 1 small onion, finely choppedPlace chicken inside a 1 gallon freezer bag; pound to 1/4 inch thickness. Prepare the stuffing as follows: Mix spinach, blue cheese, bacon and onion together in a bowl. Prepare an egg wash using 2 eggs and 2 tablespoons of water. Stuff the chicken with the spinach mix. Secure it with toothpicks or twine. Dip it in the egg mixture and then roll in bread crumbs. Place chicken in a skillet with a small amount of oil and brown an all side. Place in a casserole dish and bake at 350°F for 45 minutes. Serve with a Bearnaise sauce or a white wine sauce. Submitted by: jeannie bruce | STUFFED BELL PEPPERS AMERICAN STYLE Printed from COOKS...
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...Copper Chef 10” Round Pan with Glass Lid Copper chef 10 inches round pan is a portable and unique frying pan that is a perfectly suit your kitchen. It has a ceramic-tech nonstick cooking surface that allows chefs to clean easily after cooking with it. It has been seasoned already; this is why it is possible to cook with it without butter or oil. Chefs that have used this best sauté frying pan affirmed that it replaces most other pots and pans in the kitchen. This is because of the fact that it is an all around pot with high level of cooking versatility. This best sauté frying pan has become a top selling pan in Amazon because it doesn’t contain harmful chemicals. Some of these chemicals emit fumes during cooking; this can be harmful to our health over time. It can be clean up easily after used without burnt particles sticking to it. It is one of the best ovenproof sauté frying pans in the market presently. It can withstand an oven temperature of about 800 degrees F. In terms of design, this best sauté frying pan has it all. It is definitely a perfect complement to the décor of your kitchen. It comes with a lifetime warranty, once faulty replacement will be provided. Once a buyer makes a replacement request, the first thing the manufacturer will look at is the usage. They will ascertain the extent to which you have adhered to the manufacturing instruction of your frying pan. If it is up to 70 percent, your replacement is certain. Features of Copper Chef 10’ Round Pan with Glass...
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...Catering Equipment Specialists Since 1983 As the leading catering equipments provider in the UK, Nisbets is relied upon through the industry as a reliable, knowledgeable and dedicated supplier of a huge range of products. Used by restaurants, cafes, bars, pubs, hotels, the professional chef, caterers and commercial kitchens, Nisbets is renowned for quality, service and a wide range of products Nisbets.co.uk stocks over 20,000 items, including chefs knives, catering clothing and chefs whites, utensils, crockery, cooking machines, cookware, refrigeration, ovens, microwaves, restaurant equipment, hotel equipment and bar supplies. Also sold is safety footwear, aprons, furniture, bbq items, glassware and blenders. A large range of top brands such as Kenwood, Dualit, Buffalo, KitchenAid, Vogue, Panasonic, Werzalit, Samsung and Churchill are stocked. These are all priced extremely competitively, but there are also budget options. All products sold are selected for quality and performance. The catering clothing range offers mens, womens and unisex designs. All the leading ranges of chefs knives from brands including Global, Victorinox, Wusthof, Dick and many more are sold. The knives are of exceptional quality and are great value investments. We also stock high quality budget options for those working to a stricter budget. There are many different commercial ovens available including electric and gas ovens, convection ovens, combination ovens, ranges and pizza ovens. We also...
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...ITALIAN RECIPES Pasta With Cherry Tomatoes & Burrata Cheese Yield: Serves 6 Prep Time: 10 mins Cook Time: 20 mins Ingredients: 1/4 Cup Extra Virgin Olive Oil 3 Garlic Cloves, Peeled & Minced Dash of Red Pepper Flakes 2 Pints Ripe Cherry Tomatoes, Halved Salt & Pepper 4 Tablespoons Slivered Fresh basil Leaves 1 Teaspoon Balsamic Vinegar 1 Pound Pasta of Choice (See Notes Above) 1 (Around 10 Ounce) Ball Burrata Cheese, Cut Into 6 Wedges Garnish: Fresh Basil Leaves Extra Virgin Olive Oil Directions: In a small pot, heat the 1/4 cup of olive oil until lightly smoking over medium heat, then drop in the garlic and pepper flakes if using. Cook until fragrant, about 30 seconds. Add the tomatoes, season with salt and pepper. Remove from the heat, stir in the chopped basil and the balsamic vinegar, then set aside. Cook the pasta in a large pot of lightly salted boiling water until it is “al dente”. Drain the pasta then return it to the pot. Pour the tomato mixture over the pasta and toss to mix well. Serve the pasta in individual bowls topped with a wedge of the burrata, a sprinkling of baby basil leaves, and a drizzle of extra virgin olive oil. Caramelized Onion, Pear & Blue Cheese Bites Yield: Serves 8 - 10 Prep Time: 15 mins Cook Time: 30 mins Ingredients: 1 (1 Pound) Package Puff Pastry, Thawed 1 Medium Onion, Peeled & Chopped Salt & Pepper To Taste 2 Medium Ripe Pears, Peeled, Cored & Cut Into Small Dice 3 Tablespoons Olive...
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...EXERCISE 15.1 The following is a list of objects found in one of the authors' kitchens: teapot, mug, soup bowl, plate, spoon, table knife, cook's knife, fork, saucepan, frying pan, kettle, casserole, fish slice, tin opener, baking tray, scales, mixing bowl, glasses, jugs, corkscrew, rolling pin, ladle, egg cup, chopping board. Produce a taxonomy using the TDH notation of these objects. Does it obey the TAKD uniqueness rule? Compare your answer with someone else's. (Note: the authors had great difficulty with items like the corkscrew, which did not fit easily into any generic category - perhaps you did better.) answer As the authors had already produced a partial taxonomy, we interviewed two domain experts (cooks). They were asked to describe how they would group and classify the kitchen items. They were explicitly told (and reminded) that they could have multiple classifications and put the same item into several categories. The authors then cast their answers into TDH notation. One of the subjects was a doctor and used to medical taxonomies of disease. Despite stressing the looseness of the classifications, he insisted on a complete taxonomic tree (Figure Ex15.1.1). kitchen object XOR |__ preparation XOR | |__ pre-preparation XOR | | |__ opening | | | tin opener, cork screw | | |__ measuring | | scales, (measuring) jug | |__ 'proper' preparation XOR | |__ active | | rolling pin,...
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...sticks to these pans! With other non-stick pans you may have to use cooking spray or oil, but with these there is no need. If that is not enough to get someone to buy, the pots and pans can be customized. You can have any design, colors, pictures, or even engravings put on these pots and pans. No other product can give their customers this kind of personalization. TARGET AUDIENCE The target audience would most definitely be adults ranging from ages 20-60. The benefit of this product is that the age range of the target market is very large; this gives this product a chance to become very popular. Another big target is restaurant owners or top ranking chefs. Chefs love to use their own utensils and cookware when cooking, so I believe this would be an excellent choice of cookware for them. ENDORSER AND SONG The number one endorser that I think would sell this product in a heartbeat is Chef Gordon Ramsey. Chef Ramsey is one of the most known chefs in the world. He has a number of different television shows, as well as, stars in many other different shows. As far as the ad for this product, I think that a television ad of Chef Ramsey cooking with the pots and pans would show viewers the ease and cleanliness of using them. While Chef Ramsey is shown cooking the song that will be played is Firework by Katy Perry (Youtube, 2011). Katy Perry is a...
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...* Step1：馅料 肉糜300g,蛋清，料酒，老抽，生抽，麻油，生粉，盐，清水，葱，姜适量（放入黄豆酱更容易入味，香香的） 可以加适量的水，顺时针搅拌成糊糊，然后放入冰箱冷藏待用 * * Step2: 油心 面粉100g+猪油（沙拉油）50g 混合均匀 Step3: 水油皮 面粉150G 糖25G 猪油（沙拉油）60G 开水 60G 麦芽糖10G（麦芽糖意思意思就好了，让皮子更香甜） 混合起来，静置5MINS Step4：将2，3里面的面团放到冰箱冷藏里面20MINS Step5： 拿出面团，将油心，用油皮包裹住，然后用擀面杖摊平（如图） 然后切成16份，同等大小的小块，然后压扁，包入肉馅，包起来，记得开口向下，放入烤盘里 刷上刚才的蛋黄（蛋黄打散），撒上芝麻 Step 6:烤箱200摄氏度，烤20-25MINS 原料：面粉5碗，油些许，盐些许，葱一把 Step1: 拿个晚里面放入一些油，盐，然后葱花（葱花可以多些）搅拌下，待用 Step2: 在大盆里放入4碗低筋面粉，剩下一碗待用 Step3: 在刚才拿面粉的碗里，拿1/3开水，2/3的冷水，放入面粉里和面。 这样子的水大概放两碗，然后如果太湿就放点备用的粉 等面粉变得软软的，QQ的，就让他醒20MINS. 用湿毛巾盖起来 Step4: 面团拿出来揉一揉，揉的越久越好 适量加面粉，让表面光滑不粘手为止 放10到20分钟左右 Step5: 用刀切成5份 把面团压扁，但不用太薄，（如图），两面记得稍微撒点干粉 然后把第一步里的葱花啊油啊啥的用勺子舀出来洒在上面，（如图） （如果开始没有调和，就放盐油葱的顺序） 卷起来（如图） 用水封口（如图） Step6 锅里面放油（不要太多），开中火 Step7 把开始放了葱封口的面团，压扁一点（不用特别大的，就跟你的锅差不多吧）然后把你的面饼放入油锅里，然后盖上锅盖，就金黄了，就反面，等两面都金黄色了，就可以拿出来了，香喷喷的葱油饼就搞定了，噢耶~ 材料： 糯米粉一袋；(16oz) 发粉半汤勺；（ Baking powder ） 素油半杯； 鸡蛋三个； 椰奶一罐； 白糖一杯； 无核红枣一杯半，切丁状备用； 熟山核桃半杯、葡萄干一汤勺； 干椰渣两汤勺。 用具：9x13 寸的玻璃烤盘，在底部和周边儿均匀涂抹上奶油or喷上素油，散些干面后倒出备用。 电动打蛋器一个，也可用手动的。 做法： 1，烤箱预热360 度； 2，取一个深点的盆子，将鸡蛋打入，用电动打蛋器将鸡蛋打散，再加入 素油和糖继续打拌一分钟左右; 3，加入糯米粉和发粉，用电动打蛋器继续搅拌到粉糊光滑细腻； 4，将红枣丁倒入粉浆盆中，用硅胶铲拌均匀； 5，将粉浆倒入玻璃烤盘中，撒上椰子渣，摆上山核桃和绿葡萄干； 6，入烤箱360度烤40-45 分钟，用筷子试插入年糕不黏为止。 Ingredients: 1) 200g Kraft PHILADELPHIA cream cheese, ½ cup milk (120g), 2 tbsp butter (30g), ¼ cup sugar (52g); 2) 4 extra-large eggs; 3) 1.5 tbsp corn starch (15g), 4 tbsp pastry flour (40g); 4) 1 tsp...
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...NOMYOURSELF THE COOKBOOK SIMPLE VEGAN COOKING BY: MARY MATTERN FOREWORD BY HUNTER BURGAN This book is dedicated to the animals of our planet. I dream of a world where you no longer have to suffer for our entertainment, appetite, fashion & leisure. Contents Acknowledgements....................................................... 4 © 2014 by Mary Mattern Photographs © 2014 by Mary Mattern Cover photo by Bryan Miranda Cover photo edited by Christopher M. Perino Food photos by Mary Mattern Edited by Mary Mattern Cover and interior design by Vivek Venkatraman & Augusto Pagliarini Foreword by Hunter Burgan All rights reserved. No part of this publication may be reproduced, stored in retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the publisher. Printed in the United States of America. Cataloging-in-Publication data for this book is available from the Library of Congress. Published by Nom Yourself Press 438 W. 49th St. New York, NY 10019. www.nomyourself.com Physical ISBN 9 7 8 1 3 0 4 6 7 6 5 7 3 Foreword by Hunter Burgan........................................ 6 Introduction................................................................... 9 Food Styling Tips............................................................ 11 Sauces & Dressings....................................................... 14 Breakfast..............................................................
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...INTRODUCTION: Ricky is a male, 5 year old that lives in a house with his Mother, brothers and sisters. His father is not in the picture, Heather, stay at home mom, is a single mother. Also living in the low income housing. With on extended family within 10 miles, he is looked at by the neighbor when. Rick’s likes are his blanket, dancing, and getting into everything. His dislikes are beets and peas. Rick’s development will be observed at home as a part of a Child Development course at Angelo State College. PHYSICAL DEVELOPMENT: Rick was born on May 8, 2007, weighing 5 pounds 12 ounces and was 18 ½ inches tall. At three months, he started sitting up and eating cereal. He slept through the night at 5 month. He got his first tooth at 7 months. He sat up by himself at 8 months and at 10 months he held his bottle, crawled and started walking. According to Woolfolk (2013), crawling and walking does not normally happen in the same month. Crawling usually happens at 8 to 10 months, which he did, but walking usually around 11 to 12 months. He could dance and run at 11 months. Ricky is now 5 years old, he is 30 lbs and 36 inches tall which means that he is in about the 75 percentile in both on the growth chart (National Center for Health Statistics, 2000). According to the Developmental Checklist, Ricky shows all of the physical/motor developmental appropriate skills. Ricky started kicking during the summer when his brother was playing soccer. He can also throw balls short...
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...4/28/13 Menu Cream of Broccoli Soup Chicken Picatta Cauliflower with Lemon Sauce Roasted Red Bee potatoes and onions 6:55 S.S.O., I grabbed five cutting boards placed them on the metal table. Next I got seven towels. Five for the cutting boards damp not soaking. The other two are for the sanitation buckets that I then went and filled up. Next Brian checked the Grill flat top and brassier to make sure everything was on. 7:00 Cafeteria we all gathered and started to talk about the menu for today and its priorities. I was asked what our first priority was, it was the chicken. Next we spoke about the soup. I did not know how to build it so Stephanie was given the task. For the soup as I didn’t watch her make it she did explain how to. Get large stainless steel pot to avoid acids from eating away at the metal. Sweat onions in butter (3/4lb), then add broccoli after onions have sweated and let the broccoli cook almost tender. After that added 3/4 lb. of flour plus seasoning. Next is to add cold stock slowly (1 1/2 gallons). Bring to a simmer then would take the immersion blender to cream it and then add the cream. 7:15 we got into the kitchen people got assigned to stations and chef went to get the products for today and tomorrows mirepoix. 7:20 Chef asked me to get Salt, Pepper. Parsley Flakes, Paprika and breadcrumbs. This was used to coat the chicken. Usually you would do Dry Wet Dry method to properly coat/bread...
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