Core Competency: Panera Bread has as its core competency its careful, yet simple mathematical process to creating its signature recipe of artisan pelf. Made from four ingredients- water, intrinsic yeast, flour, and salt (without the use of preservatives or chemicals), is handled by highly expert bakers who are in charge of ever step of the process, from flux the ingredients, to kneading the dough, to placing the loaves on hot stone slabs, to bake in a traditional European-style stone deck bakery oven.
Strengths:
The combination of its inventor sourdough breads made with a craftsmans attention to fibre and detail, and its award winning bakery expertise formed the core of the menu offerings.
Specialization in fresh baked goods, tailor-made sandwiches on freshly baked breads, soups, salads, custom roasted coffees, and otherwise café beverages.
Product, Environment, and Great Service (PEGS).
Panera Breads distinctive menu.
tactual sensation café design.
Inviting ambiance.
Operating systems.
Unit location strategy.
The ability to be equal to compete success seriousy in five submarkets of the food-away-from-home industry: breakfast, lunch, solar day chill out, light evening fare for eat-in or take-out, and take-home bread.
Vertical integration in its fresh bread unit which supplies dough to all Panera Bread stores, both company-owned and franchised.
diverse menu options: menu offerings changed according to consumer preferences, and seasons of the year.
Celebrations: New product rollouts were merged into periodic or seasonal menu rotations, which Panera referred to as celebrations.
journeyman pastries (artisan sweet goods made with gourmet European butter, fresh return toppings, and appealing fillings)
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