The extent of this report is to analyze Panera Bread Company in terms of sustainability.
For restaurateurs, study results suggest that developing positive indicators of customer behavioral intentions relies not only on the restaurant’s ability to increase customer satisfaction, but also to establish a favorable image and perceived value. Hence, restaurateurs are keen to strengthen in pursuit of customer approach behavior; such as intention to revisit, willingness to recommend, intention to visit more frequently, among others. For a restaurant, there are three reasons to enact environmentally sustainable practices: to save cost, to reduce waste, and to build a greener Brand (to achieve customer approach behavior). In fact, the best performing restaurateurs believe green-minded consumers care enough about a brand’s ecological positioning to factor it into “where to dine” decisions, creating a viable opportunity to gain new business. However, the means to successfully enacting such practices require significant retooling of the organization enterprise wide, and the need for better education to what well-run sustainability practices look like abounds.
Panera Bread Company is a fast-casual restaurant, with multiple cafe-bakeries located in 36 states, of the United States. The bakery options provide quality breakfast, lunch, PM chill-out, lunch, and take-home bread options for consumers who are tired of fast food, yet don’t have time for a sit down meal. The company is headquartered in St. Louis, Missouri and has been led for 25 years by CEO and President Ronald Shaich. Panera operates under the banner of Panera and Saint Louis Bread Company. Almost 400 of its 1,027 bakeries are company-operated and the remainders are franchisees. Panera Bread’s core competencies are in their market niche, offering a premium specialty bakery and café experience...
References: • http://autumnoster.wordpress.com/organizational-communication/case-study-panera-bread/
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