Panera Case Study

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In 1976, Au Bon Pain (“where good bread is”) Bakery was opened as a response to the request for a conceptional fast casual restaurant. Ronald Shaich and Louis Kane merged their business, Cookie Jar Bakery and Aub Bon Pain Bakery, together after a period of debt to create Au Bon Pain Co. Inc. In 1985, the two decided to add fresh made sandwiches to their menu after noticing that their customers were buying their fresh baked bread in order to capitalize on their profit. As of September 25, 2012, they have over 1,600 locations in over 44 states and Canada. More than 776 of its locations are company-operated, while the rest are run by franchisees. Its locations operate under the names Panera Bread, Saint Louis Bread Company, and Paradise Bakery & Café. Panera offers the projection of an inviting atmosphere in all of its establishments. The stores are located mostly in suburban areas with their target consumers being the urban workers and local community.
Panera Bread Company has the mission statement of “a loaf of bread in every arm”. The main goal of Panera Bread is to change America’s eating habits. They produce more bread each day than and other bakery-café in the country. The menu at Panera ranges from muffins and bagels to soups, made-to-order sandwiches, and salads. They also have multiple coffees, frozen drinks, teas, and soft drinks.
Panera is recognized for leading the nationwide trend for specialty breads. The Wall Street Journal reported that according to research conducted by TNS Intersearch, Panera Bread scored the highest level of consumer loyalty among quick-casual restaurants. It also ranked #2 among the Excellent Large Fast-Food Chains (500 of more units) in the Sandelman & Associates 2011 Quick-Track ® Study. Panera has earned several awards for growth and customer service in nearly every market in which it resides. The 2012 Harris…...

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