Prêt A Manger. A Business Model Analysis

Business & Finance, Marketing & Sales
Cover of the book Prêt A Manger. A Business Model Analysis by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner, GRIN Verlag
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner ISBN: 9783640816750
Publisher: GRIN Verlag Publication: February 2, 2011
Imprint: GRIN Verlag Language: English
Author: E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
ISBN: 9783640816750
Publisher: GRIN Verlag
Publication: February 2, 2011
Imprint: GRIN Verlag
Language: English
Project Report from the year 2010 in the subject Business economics - Marketing, Corporate Communication, CRM, Market Research, Social Media, grade: 100%, Ottawa University, course: Multinational Business Policy, language: English, abstract: A passion for food was the driving force for Sinclair Beecham and Julian Metcalfe, two college friends who were hungry for tasty and healthy sandwiches, when they opened the first Prêt a Manger in 1986. The company was founded in London, England on the basis of making proper sandwiches while avoiding obscure chemicals, additives and preservatives that were common for prepared food in the market at the time. This one of a kind restaurant blossomed, as it offered consumers a product that could not be found anywhere else. Prêt a Manger has differentiated itself in three main categories: the menu, the level of customer service and the dedication to sustainability. A soup, sandwich or salad from Prêt a Manger is made with all natural ingredients. There are no artificial colours or no additives, just good taste. They get their supplies from local vendors and are always looking for new flavours in the area. Poor service cannot be found in a Prêt a Manger store. The staff are all exceptionally trained and treated for the best overall customer experience. Prêt a Manger's sustainability goals, which are primarily to reduce their environmental impact, are updated regularly as they want to continuously decrease their environmental footprint. The food industry leaves a lot of room for waste, but not for Prêt a Manger. They donate all their unsold sandwiches, salads and baguettes to the homeless at the end of each day. Prêt a Manger is privately owned, and thus does not have the pressure to grow as quickly as a public company does. However, they are continuously growing. There are over 200 stores in the UK and Prêt a Manger has expanded to New York City, Chicago, Washington DC and Hong Kong. Prêt a Manger is synonymous with good taste.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Project Report from the year 2010 in the subject Business economics - Marketing, Corporate Communication, CRM, Market Research, Social Media, grade: 100%, Ottawa University, course: Multinational Business Policy, language: English, abstract: A passion for food was the driving force for Sinclair Beecham and Julian Metcalfe, two college friends who were hungry for tasty and healthy sandwiches, when they opened the first Prêt a Manger in 1986. The company was founded in London, England on the basis of making proper sandwiches while avoiding obscure chemicals, additives and preservatives that were common for prepared food in the market at the time. This one of a kind restaurant blossomed, as it offered consumers a product that could not be found anywhere else. Prêt a Manger has differentiated itself in three main categories: the menu, the level of customer service and the dedication to sustainability. A soup, sandwich or salad from Prêt a Manger is made with all natural ingredients. There are no artificial colours or no additives, just good taste. They get their supplies from local vendors and are always looking for new flavours in the area. Poor service cannot be found in a Prêt a Manger store. The staff are all exceptionally trained and treated for the best overall customer experience. Prêt a Manger's sustainability goals, which are primarily to reduce their environmental impact, are updated regularly as they want to continuously decrease their environmental footprint. The food industry leaves a lot of room for waste, but not for Prêt a Manger. They donate all their unsold sandwiches, salads and baguettes to the homeless at the end of each day. Prêt a Manger is privately owned, and thus does not have the pressure to grow as quickly as a public company does. However, they are continuously growing. There are over 200 stores in the UK and Prêt a Manger has expanded to New York City, Chicago, Washington DC and Hong Kong. Prêt a Manger is synonymous with good taste.

More books from GRIN Verlag

Cover of the book Jena-Plan-Schule Jena - Geschichte und Aktualität by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Die Antikensammlungen des 18. Jhs. am Beispiel der Sammlung des Fürsten Leopold Friedrich Franz von Anhalt-Dessau by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Wer hat Angst vor´m schwarzen Mann? Und: Warum raubt King-Kong die weiße Frau? by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Basale Kommunikation by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Erneuerbare Energien in Deutschland als Chance oder Illusion? by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Die thematische Relevanz des Titels in Julio LLamazares' 'La Lluvia amarilla' by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Critical evaluation of different approaches to coaching by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Die Theorie der Erziehung nach Friedrich Schleiermacher by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Die Funktionsweise automatisierter Yield-Management-Systeme by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Wachstum im Ramsey Modell by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Economics of Natural Disasters and Climate Change by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Sprache als Mittel der Satire in George Orwells '1984' und Vladimir Vojnovichs 'Moskva 2042' by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Zur geschichtlichen Legitimation des Sportunterrichts am Beispiel der philanthropischen Gymnastik by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Was bedeutet der derzeitig hohe Fleischkonsum für die Umwelt und mit welchen politischen Maßnahmen könnte man ihn senken? by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
Cover of the book Jugendliche, Heranwachsende, junge Erwachsene - Ursachen für normabweichendes Verhalten by E. Dimant, M. Dysart, K. Lanoix, T. Leung, S. Lindner
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy