Product, Pricing, and Channels Paper
Product, Pricing, and Channels Paper
MKT/421
Product, Pricing, and Channels Paper
The following paper reviews how the Magnolia Bakery, offers its products and services to a target markets that are considering fresh bread from the oven every day delivery at the customers’ doors, early in the morning, for family breakfast. This discussion reviews include several areas such as the product features and benefits; the phases of the product’s lifecycle; the packaging of the product; the pricing strategy, and the channels of distribution.
Product Features
Magnolia Bakery offers four new items on its already extended list of products. These are four different kinds of bread. The choices of bread were carefully chosen to offer quality and healthy benefits. The choices are: Baguette, Black Bread, Focaccia and Bagels. Each one of these types of bread has a particular texture and taste that will give to the customer a great breakfast experience: Baguette is a thin loaf of French bread with a crisp crust, very characteristic of France. The Baguette is made with wheat flour and no added additives; Black Bread, or Rye Bread, is made with various quantities of flour from rye grain. Rye is a cereal grain, which gives a dark color and more dense texture from the wheat flour breads. This bread has important qualities because it holds a substantial amount of fiber and small amount of fat. This is good bread for diabetic patients since it doesn’t cause a spike in blood sugar, as the other breads do. Focaccia Bread is another option. This is a more flat bread topped with olive oil and herbs. The texture of Focaccia Bread is similar to the pizza dough, and it is made with high-gluten flour. Our Focaccia will be have supplements with nutritive value and low calories using little amount of olive oil. And for last, but not least-the Bagel-all American breakfast bun. Bagel is yeasted wheat dough bread first boiled and then baked. Bagel will be a product that can be
MKT/421
Product, Pricing, and Channels Paper
The following paper reviews how the Magnolia Bakery, offers its products and services to a target markets that are considering fresh bread from the oven every day delivery at the customers’ doors, early in the morning, for family breakfast. This discussion reviews include several areas such as the product features and benefits; the phases of the product’s lifecycle; the packaging of the product; the pricing strategy, and the channels of distribution.
Product Features
Magnolia Bakery offers four new items on its already extended list of products. These are four different kinds of bread. The choices of bread were carefully chosen to offer quality and healthy benefits. The choices are: Baguette, Black Bread, Focaccia and Bagels. Each one of these types of bread has a particular texture and taste that will give to the customer a great breakfast experience: Baguette is a thin loaf of French bread with a crisp crust, very characteristic of France. The Baguette is made with wheat flour and no added additives; Black Bread, or Rye Bread, is made with various quantities of flour from rye grain. Rye is a cereal grain, which gives a dark color and more dense texture from the wheat flour breads. This bread has important qualities because it holds a substantial amount of fiber and small amount of fat. This is good bread for diabetic patients since it doesn’t cause a spike in blood sugar, as the other breads do. Focaccia Bread is another option. This is a more flat bread topped with olive oil and herbs. The texture of Focaccia Bread is similar to the pizza dough, and it is made with high-gluten flour. Our Focaccia will be have supplements with nutritive value and low calories using little amount of olive oil. And for last, but not least-the Bagel-all American breakfast bun. Bagel is yeasted wheat dough bread first boiled and then baked. Bagel will be a product that can be
References: Focaccia Bread Nutrition Facts. (2013). Retrieved from weight loss answers.com: http://weightloss.answers.com/nutrition/focaccia-bread-nutrition-facts Jr., D. P., J.P. Cannon Jr., & E.J. McCarthy. (2011). Basic marketing: A marketing strategy planning approach (19th ed.). New York: McGraw-Hill Irwin. Nathan, J. (2014). www.slate.com. Retrieved from A short history of the bagel: http://www.slate.com/articles/life/food/2008/11/a_short_history_of_the_bagel.html Taste Williams-sonoma. (2012, February 28). Retrieved from blog.williams-sonoma: http://blog.williams-sonoma.com/focaccia-bread-basics/