Bratwurst‚ 20% Breakfast sausage‚ 5% Vivio‚ and 5% other -Target- Mainly Female head of house‚ with Bratwurst targeting men through women head of house -Positioning-Bratwurst-mainly outdoor BBQ and grilling‚ between May and September majority of sales. Breakfast Links-special occasions or weekends. Vivio-piggyback the Italian(family) theme. -Sales-Bratwurst for the past 2 years have been non existent‚ with little potential growth in the near future. Breakfast sausage has actually seen a decline
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RESEARCH ARTICLE Determination of lead and cadmium contents in sausages from Iran A. Abedi a‚ R. Ferdousi a‚‚ S. Eskandari b‚ F. Seyyedahmadian a‚ R. Khaksar c a National Nutrition & Food Technology Research Institute‚ Shahid Beheshti University of Medical Sciences‚ P.O. Box 19395-4741‚ Tehran‚ Iran (info@nnftri.ac.ir) b Food and Drug Control Laboratories (FDCLs) – Food and Drug Laboratory Research Center (FDLRC)‚ Ministry of Health and Medical Education‚ P.O. Box 11136-15911‚ Tehran‚ Iran
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ANALYSIS OF JOHNSONVILLE SAUSAGE CO. (A) CASE STUDY IN THE ASPECT OF STRATEGIC DESIGN Prepared by USANUS SIRITARARATN‚ 2012 The Johnsonville Sausage Co. (A) case study from Harvard Business School is about Johnsonville Sausage Co‚ a sausage manufacturer and wholesaler in Johnsonville‚ Wisconsin. As the company grew over time‚ the president of Johnsonville Sausage Co.‚ Ralph Stayer‚ faced many big problems in his organization. After Stayer listened to a lecture about how managers could change
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Johnsonville Sausage Company Executive Summary The Johnsonville Sausage Co. was founded by the Stayers in 1945 as a rural meat market in Johnsonville‚ Wisconsin. The company started as a family home with a storefront‚ sausage kitchen‚ slaughter shed and smokehouse; the Stayers opened retail food stores between 1946 and 1952. In 1965 when their son‚ Ralph Stayer‚ graduated from Notre Dame with a degree in business‚ he and his father studied the wholesale and retail operations and decided to
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Analysis of Giuseppe’s Original Sausage Co. April 1‚ 2002 Prepared by Policy Patriots TABLE OF CONTENTS Executive Summary 3 Current Situation 6 Mission 6 Vision 9 Objectives 10 External Factors 14 Macro-environment forces 14 Industries dominant economic features 16 Five competitive forces 19 Drivers of change in the industry 24 Rivals strongest/weakest position 26 Rivals most likely
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Case Analysis – Saxonville Sausage Company Background Saxonville Sausage Company is a seventy year old family owned business located in Saxonville‚ Ohio; the company manufactures a variety of fresh pork sausages which are sold throughout the United States. The company produces a form of Italian sausage under the Vivio brand that accounted for five percent of the company’s revenues‚ the Italian sausage line has been growing steadily
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Malaysian commercial chicken sausage was reported as 56.48%-68.85%. This value is higher than commercial chicken sausage produced in Brazil‚ which was reported at 62.5% (Perceira et al.‚ 2000). When meat and non-meat ingredients make up the formulation‚ the higher content of water could limit the intake of energy and protein sources. The ash content of selected chicken frankfurter is 3.36%‚ which has exceeded the range of ash content in Malaysian commercial chicken sausages
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headquartered in Saxonville‚ Ohio‚ with 2005 revenues of approximately $1.5 billion. The company produced a variety of pork sausage products‚ predominantly fresh sausage as opposed to smoked or semi-dried. The heart of the business consisted of branded products: bratwurst (70% of Saxonville’s revenues); breakfast sausage‚ both links and patties (20% of revenues); and an Italian sausage named Vivio (5% of revenues). Store- brand products accounted for the additional 5% of revenues. While the bratwurst and
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2085 JUNE 15‚ 2007 KATE MOORE Saxonville Sausage Company On a sunny March day in 2006‚ Ann Banks‚ new product marketing director at Saxonville Sausage Company‚ stood waiting outside the executive conference room. The owner‚ president‚ chief financial officer‚ and three functional vice presidents—including her manager‚ Vice President of Marketing Steve Sears—would soon hear her plan for launching a national Italian sausage brand that Saxonville needed to bring to market in order to achieve
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goat‚ boar‚ rabbit‚ duck‚ turkey‚ pork‚ chicken‚ fish and goose. Some fish used in German cuisine are‚ carp‚ salmon‚ mackerel‚ herring‚ tuna and sardines‚ but the most popular used fish in German cuisine is trout. The Germans are also excellent sausage and bratwurst makers. German cuisine also utilizes many vegetables such as spinach‚ peas‚ carrots‚ broccoli‚ turnips many types of cabbages and spargel‚ or white asparagus. The Germans are also known worldwide for the beer making skills. They also
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