...Snack Food Industry Analysis Discussion Meng-Kai (Leo) Chiu Texas A&M University – Central Texas GB 588 – Seminar in Business Strategy Snack Food Industry Analysis Discussion Porters Five Force Model for the Snack Food Industry Nature and Strength of the Snack Food Industry Supplier Bargaining Power: Strong factors: • Cost of switching is low. • There are large numbers of suppliers. • Supplier is not dependent on industry. Supplier power is weak. Buyer Bargaining Power Strong factors: • Cost of switching is low. • Buyers have more knowledge about healthier alternatives. • Buyers are price sensitive. Overall bargaining power of buyers is high. Substitutes Strong factors: • Quality substitutes are readily available. • Cost of switching is low. • Substitutes have comparable or better features. Substitutes are easily attainable and switchable so substitutes are a strong factor. Rival Firms Competition Strong factors: • Cost of switching is low. • A lot of competitors. • Buyer demand is weak. Fierce competition between existing competitors. Threat of New Entrant Weak factors: • High capital requirements. • Experienced based cost advantages. • Strong product differentiation and brand loyalty. Threat of new entrant is which due to the factors mentioned above. Factors Driving Industry Change • Healthier food choices and more knowledgeable customers: this changes the growth rate of the company. • Increasing globalization: this may lift trade...
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...through the SuperTracker that I needed to increase my calorie intake to 2,200 calorie per day to achieve a healthier weight, as I was 99 pounds, and wanted to reach a goal of 105 pound. Even though I eat healthy food, I don’t eat a well-balanced meal. The SuperTracker showed me to implement more fruits, proteins and dairy into my meal plan. Vegetables and whole grains have really never been an issue for me. My other goals were to increase my vitamin D, vitamin A and iron, so I can stop taking supplements and to increase my dietary fiber. Throughout the nine-week program, I found that my eating habits did not improve. My calorie intake never went over 2,000 let alone get up to 2,200. I was although really shocked to learn how much sodium I consume, I always thought I was good with watching my sodium intake. This is why people have to be more concise of what they purchase as it can be high in sodium. The coach center message archive gave me some of the following advice for vitamin D, dietary fiber and iron. Vitamin D their comment was, try to meet your recommendation by trying new recipe ideas for salmon, tuna, and sardines. Dietary fiber the comment was plant foods are where you find fiber-fruits, vegetables, nuts and whole grains, when your meal has more fiber, it often has fewer calories, and you’ll feel fuller and stay within your calorie allowance. Their comments to incorporate more iron into my diet were, chickpeas are a source of iron, have hummus on a sandwich or with carrots...
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...and go on about your day and not worry about how or when your next meal will be? When you picture hunger issues do you think of underdeveloped third world countries? Or homeless people that you see on the side of the street? The truth is that there is a new picture that should come to mind when you think of people not having enough to eat. In the United States, 1 out of every 6 families struggle with hunger. Millions of hard-working families, many that have children and are caring for seniors are struggling to make ends meet and often go several meals or even days without food. This speech is to provide some facts on this issue and persuade you to maybe take a step to help make an impact on hunger issues in your community. Due to the recent decline in the economy the statistics are staggering and are mind-boggling. The organizations Feeding America and NoKidHungery.org state: • 16.7 million children and 2.8 million seniors lived in food insecure households. • In 2010 the top 5 states with the highest rate of food insecure children under the age of 18 were D.C, Oregon, Arizona, New Mexico and Florida • 62% of American teachers regularly see children who come to school hungry. Many of these children rely on school meals as there only source of food. • Hunger is most common in larger cities but is still prevalent in rural areas For those of us who have never had to worry about where their next meal is coming from these may just be words and you may not able to relate...
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...The aims of this report are to reveal my achievement, difference experiences, and other events at my organisation during the nine month work placement. One of the famous hotels in central London which has been an extremely interesting history since 1907 is Strand Palace Hotel. It is easy to access around London popular places such as Trafalgar Square, Convert Garden, Charing Cross, London Eyes and so on. For tourists and foreigners, it is the perfect and easy going address and for international companies and business people, it can save their time, make them comfortable due to their incredible customer service in city area. I am a breakfast Food and Beverage assistant in Strand Palace Hotel. My responsibilities are directly report to our supervisor about complaint or special events, train new staffs on serving customer with going to extra mile, preparing coffee and tea for the guest, to be sure all of the equipment in the restaurant are proper storage and security of monies, reset the table for Lunch and dinner, participate in monthly training. My experience Hostess position Firstly, I got a promotion as a hostess position at the hotel’ Curvery restaurant in breakfast session. After promotion, I have more responsibilities to check the customers’ keys cards to make sure full English breakfast inclusive or not. If not, we have to charge in their room or ask them pay by card or cash. Seating the customer is not that much easy between 6:30 to 10:30 at breakfast because we have...
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...BINGO Since its launch period in March, 2007, BINGO as a brand has been though a lots of ups and downs. Both Branding and sales and Distribution aspects of marketing for BINGO have been explored and matured to a large extent. Though the product itself is considered to be in a growth stage with a market share of 16% in the branded snacks food category, it has been successful to a large extent in creating the required Brand recall for the category INDIAN SNACK INDUSTRY: Snacks are a part of Consumer Convenience/ Packaged Foods segment. Snack is describes as a small quantity of food eaten between meals or in place of a meal. Snack food generally comprises bakery products, namkeen, ready-to-eat mixes, chips and other light processed foods. According to Ministry of food processing, the snack food industry is worth Rs 100 billion in value and over 4,00,000 tonnes in terms of volume. Though very large and diverse, the snacks industry is dominated by the unorganized sector. According to a survey almost 1,000 snacks items and 300 types of savouries are sold across India. The branded snacks are sold at least 25% higher than the unbranded products. Though there is no particular time for snacks, normally they are consumed at teatime. There is large no. of varieties with specialities from all regions, which have gained national acceptance. The industry has been growing around 10% for the last three years, while the branded segment is growing around 25% per annum to stand at Rs.6000-Rs...
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...Food Product Design FMI Reveals Grocery Shopper Trends October 29, 2010 0 Comments Posted in News, Economics, Market Research, Market Trends, Consumer Preference, Dairy, Snack Foods, Beverages, Frozen / Refrigerated Foods, Confectionery, Fruits / Vegetables, Bakery / Cereal, Private Label Print ARLINGTON, Va.—It’s all about the deal for today’s grocery shopper, according to “U.S. Grocery Shopper Trends 2010," a report from the Food Marketing Institute (FMI). “Shoppers have gained a renewed appreciation for saving money through home-cooked meals, comparison shopping, store selection, brand preference, coupons and more," said FMI President and Chief Executive Officer Leslie G. Sarasin. “They choose to save money by eating at home but they also believe, overwhelmingly, that the food they eat at home is healthier than eating away from home. It is clear supermarkets are positioned to help their customers save money and help them make healthier choices when it comes to food." According to the FMI report, shoppers are spending an average of $99.90 weekly on groceries, up 1.5 percent compared to last year’s average of $98.40. The three top reasons for choosing a primary store are: Price (75 percent); high-quality fruits and vegetables (73 percent); and items on sale or money-saving specials (67 percent). With saving money at the top of their minds, consumers are buying only what they need and seeking the best value for their money, says the FMI report. They are also using...
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...the corners on the street. It is close by a small neighborhood and an elementary school, which this is known to be a small local business. This business mainly deals food in different variety of meals that consists of breakfast, lunch and also dinner. It operates in a set schedule every day for normal business hours. In the Business in Commerce they buy products like meats and chickens and certain different ingredients to resell it as cooked product, also known as a restaurant. They build a reputation upon good cooked meals. In the Business of Organization it is a family owned business that is operated by trusted friends and family. They have secret recipes and also ingredients that they use that make customers come forward for more. I am aware that they buy their food through warehouse prices cheaper, thus building a better revenue. Making sure that they are keeping this consistent to ensure the upkeep cost will allow them to keep the same reduced prices but a profitable gain. When there is marketing, it is when they show the picture of the food that you are interested in. With Business as an Occupation they ensure that their cooks will maintain the exact meals consistently with the ingredients for consumer to know and familiarize with the taste. They must ensure that their meals are always exactly the way as the description and also create it in a timely manner. Since their menu is vast there must be courtesy when it comes to serving, like “please” and “thank you.” “A company’s...
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...D-Hall options Editorial As any student who has been on a non D-hall meal plan knows, it’s difficult to convince yourself to eat there when you have to use flex bucks or real money. D-hall costs over 7$ for students without a meal plan. That cost is the same regardless of how much you intend to eat, a detail that can be very frustrating. 7$ may not seem like very much, but when you are operating on a fixed income like many college students are, it becomes rather expensive to eat at D-hall. When offered the choice of having an arguably lesser quality biscuit and eggs with bacon in D-hall for 7$ or a quick to-go version of the same thing in Valhalla for less than 3$ it’s pretty obvious which one students will chose. Yes D-hall has a variety of other foods, such as cereal and juice and the occasional breakfast sausage in the morning, but half of those feel like they have better versions for cheaper in Valhalla (which is saying something considering the price of “groceries” in Valhalla). For an all you can eat dinner buffet, 7$ doesn’t sound like too bad a price considering the quantity of food you can consume especially after a hard day of class and work. The primary issue I have with D-hall is rarely do I feel like I’m eating enough to warrant paying my way into D-hall unless that multiple plate dinner is the intended case. It feels like a waste almost when you just want a to-go box with some sandwiches or a salad and it costs the same as that all you can eat buffet. People...
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...Abstract This analytical report presents the research findings that will guide the development of a comprehensive food purchase, preparation, and cost sharing procedures for the full-time force of fire fighters. The problem raised in the case study is the need to develop a plan for how the fire fighters will prepare meals, purchase food, and share food costs, as it is the first time for the city council to transition to a force of full-time, paid fire fighters who will serve the small town of Pickering, Ohio. Based on the findings of the research, it was held that a healthy diet is very important for fire fighters because they are constantly exposed to stress and life-threatening conditions. Among the alternative solutions listed in the report, it was the option of hiring an in-house chef and kitchen staff (at least two members) who will be tasked to purchase the right food products and prepare all meals (breakfast, lunch, and dinner) for the fire fighters will help save costs on the meal budget for the entire team. Analytical Report: Food Purchase, Preparation, and Cost Sharing for the Ohio Fire Fighters Introduction Similar to the role of the military, the country’s line up of public safety professionals known as the fire fighters, serve the country with integrity, honor, and commitment. In fact, the fire fighters of the country may be considered as modern-day heroes who continuously...
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...tallest building in the mission. The windows are high to prevent thieves and to make the walls stronger. The church was very important to them because it was a place to pray and to have mass. Mission San Luis Rey has a magnificent bell tower. They bells would be rung to signal morning and night and to announce daily events such as lunch and dinner. They would also be rung for celebrations, warnings, and in times of mourning. There were once was 8 bells in the bell tower but now there are only 4 bells. Kitchens at this mission were not convenient like the ones we have in our homes today. They used the kitchen for cooking and preparing the meals. The indoor kitchen was a smoky room with holes in the top of the roof so the smoke could go out. The Indians at the mission ate atole. They served tortillas at almost every meal. I wish I could have seen the worker’s quarters. Fortunately, I learned that unmarried women and girls 8 years or older lived in a dormitory which was called a momjero. Men lived in similar buildings. The men slept on mats on the floor or on benches. Married workers lived with their families in houses. The padre’s lifestyle was very simple and so were their rooms. Padres had mat beds which were very comfortable. The padre’s room contained only the basic necessities. The tannery was very interesting to learn about. The tannery housed cowhides that were used for trading and tallow. Cowhides and tallow replaced fir. They first scraped...
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...BUSINESS DESCRIPTION Product Viéi is a specialty casual dining restaurant that focuses on offering an appetizing selection of health-oriented dishes. Its dine-in function features a menu carefully tailored and constantly evolving to accommodate the times’ most significant health trends. Each menu item is backed up by utmost culinary expertise, ensuring delectability, as well as adheres to at least one proven health concept. The restaurant also extends its services by means of offering home delivery. This feature is unique from most other delivery services in that it consists of meal packages worth a whole day. The concept underlying this is that of building a balanced, South Beach Diet-inspired experience, extracted from the sumptuous offerings of the restaurant’s main menu plus additional snacks and dishes suited for the day’s worth of meals. Offerings are enhanced by employing an additional special feature. Distinguished nutritionists come into the restaurant to extend consultancy services to patrons. They may offer general health and diet consultation and assist in custom-building a customer’s delivery package. The restaurant’s main thrust therefore is the provision of an enjoyable and healthy eating experience that factors in utmost conscientiousness in an inviting and comfortable environment. Viéi caters to the health conscious residents of the high profile communities in the Alabang area. Alabang, in the highly progressive city of Muntinlupa, plays home to...
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...Day 1: Low-Carb Day 20-minute Walk Breakfast: * 5 Scrambled Eggs (4 Whites and 1 Yolk) * 1 serving Cream of Rice * 1 cup Green Tea Mid-Morning: * 1/2 cup Non-fat Cottage Cheese * 15 Almonds Lunch: * 1 serving Lettuce Salad * 3 oz of Chicken * 1 tbs Reduced-Calorie Dressing * 1 can of Diet Soda Mid-Afternoon: * 3 - 4 slices of Deli-Style Turkey * 1 cup of Raw Vegetables with Lowfat Dip * 1 cup Green Tea 5:00 PM: 30-45 minutes of Weight Training (Upper Body) * 1 piece of Fruit after Workout Dinner: * 6 oz Grilled Chicken * 1 serving Steamed Vegetables * 1 serving Crystal Light Day 2: Low-Carb Day 20-minute Walk Breakfast: * 5 Scrambled Eggs (4 Whites and 1 Yolk) * 1 slice Whole Wheat Toast with Peanut Butter * 1 cup Green Tea Mid-Morning: * 3 - 4 slices of Deli-Style Turkey * 1 cup of Raw Vegetables with Lowfat Dip * 1 cup Green Tea Lunch: * 1 serving Lettuce Salad * 3 oz of Chicken * 1 tbs Reduced-Calorie Dressing * 1 can Diet Soda Mid-Afternoon: * 1/2 cup Non-fat Cottage Cheese * 15 Almonds 5:00 PM: 30 minutes of Interval-Style Cardio Dinner: * 6 oz Grilled Salmon * 1 serving Steamed Vegetables * 1 serving Crystal Light Day 3: Medium-Carb Day 20-minute Walk Breakfast: * 5 Scrambled Eggs (4 Whites and 1 Yolk) * 1 slice Whole Wheat Toast with Peanut Butter * 1 cup Green Tea Mid-Morning: ...
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...Day 1 On 18th December 2009, we visited the Shramjeevi Ashram located at Vasai, Vrajeshwari. We reached there at 10 am and met the Joint Secretary of the NGO, Mr Pradeep Khairkar. Pradeep Khairkar is associated with the organisation for about 10 years. He briefed us about the NGO and gave us a brief introduction of the organisation and its achievements in the past. Then, he gave an outline of the activities that he had planned for us. He suggested us to divide ourselves into appropriate teams and work. We, then decided that irrespective of the groups that we belong to, all 16 of us would work as one team and whenever and wherever required we would help each other. Mr Pradeep then called out the kids and we started with the activities at around 11 am. The activities we had for the day were as follows: 1. Games Session 1 2. Serving food during lunch time 3. Games Session 2 Games – Session 1 In the first session of games, we played less and interacted more. We talked to girls, aksed about their family and village. We also distributed chocolates to them. We played with them, Dog and the bone, Langdi, and Tug of War. There were around 200 girls. For each activity, we distributed them in smaller teams of 10 – 20. We, being 16 people together was an advantage that we were able to manage them easily. It was a wonderful start as we were able to bring joy and smile to the faces of those small kids. Serving food during Lunch time The girls enjoyed the first session so much...
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...to. The main objective for Angela and Zooey is to maximize their profits with certain constraints. Case Analysis Key Challenges The first problem that faces Angela and Zooey, the decisions makers, is the lack of knowledge of the preferences in which their clientele have in relation to French cuisine. Since this will be the only French restaurant in Draperton the decision makers are not able to offer a full menu as they do not want to accumulate waste. The next problem for the decision makers is to find the optimal amount of meals to produce each night. As mentioned before, Angela and Zooey cannot afford too much waste. Since this is a new venture, the decision makers must agree on a set amount of meals to produce which will create maximum profit. Creating the set amount of meals to produce a maximum profit however does face challenges of its own. Many constraints must be factored in such as the amount of time it takes to prepare each meal, the amount of time through labor, the ratio between selling fish dinners over beef dinner as well as the...
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...One day at work The first thing I do is to sign the fire log with the time when I come in. It is important to sign in because in case a fire starts my colleagues will know that I am in the building. I am participating at the handover, is important to join the handover in the morning because I need to be informed if are any issues with the residents I am going to work with. I am going to check the allocation with the team leader, it is important to find out if I have to escort a resident to hospital or I am working on the floor and which residents I am allocated to. I check the residents if they are alright and after I start the breakfast. Every day I do the menu for the next day, I ask for their opinion, I read for them what is on the menu for the next day. After I finish breakfast, I start personal care, I respect every resident needs, sometimes they refuse the personal care in the morning, they prefer to have a shower in the evening. Before giving personal care I explain to them what I will be doing. I explain each step along the way, especially if it is their first time with me. Respecting their privacy and dignity will help make it a soothing and comfortable experience for them. Personal care is an opportune time to observe the condition of their body for any redness, tenderness or painful areas. An important thing is to have everything I need within easy reach before giving personal care. I adjust the room temperature so it is warm and comfortable; I close the door...
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