'Amy’s Bread Essay\r'

'Strengths: Amy’s entrepreneurial spirit; bet Kim Dupree-excellent right-hand director; Already has astir(predicate) 50 in large quantities customers, plus 30 on a waiting itemisation; Company is finally turning a make; Positive work environs (5 day work week, better earnings than competition, benefits package, 401(k) plan, employees consent toed to speak freely, low turnover); Retail crinkle drop by the waysides for higher profit margins, and now represents 25% of Amy’s fear; Good turning point product mix-high quality bread products, micro-bakeries; Makes herself procurable to the press/public, leads to word of mouth advertising; Can now secure coast financing out-of-pocket to Amy’s proved track record; Wholesale business (representing 75% of the business) is more stable than sell business.\r\nOpportunities: Much higher profit margins in high-end breads (black olive, apple walnut rasin-$2.40 in large quantities, $3.40 retail profit with the high-end breads vs. $1.71 wholesale, $2.60 retail without high-end breads); Retail business (shortly 25% of business) allows for higher profit margins and payment is besides in cash; Hiring another manager could allow Amy more time to put out the company; Buying thirty-first lane location would allow for exertion initiation expansion and the ability to cater to customers currently on the waiting list; Leasing the fifteenth street location could allow twain retail and production expansion.\r\nWeaknesses: Bakery application is highly competitive with low wholesale profit margins; NYC locations atomic number 18 very pricy; Higher labor costs due to hand-production techniques (35% of CGS); Ingredient prices are volatile; Ingredients are more expensive than the competition’s; CGS is 65% of net gross revenue; Competitors can enjoy better economies of photographic plate due to automated production and cheaper ingredients; 75% of the business is through lower-profit wholesa lers; Current production location is too small to realise growing adopt.\r\nThreats: Dieting trends (i.e. Atkins diet) could affect consumer demand for bread.\r\nMission: To produce high-quality, handmade breads for wholesale and retail customers through our retail locations and door-to-door deliveries.\r\nObjective: Amy’s Bread has seen lulu growth over the last fewer years. This success has overextended both the employees and the warehouse space. Amy is feeling to move operations to one of twain locations: a building on 31st street, or one on fifteenth street. The 31st street location would allow Amy to expand her wholesale business and allow her to invest in a spot instead of leasing. Amy should also see into adding a manager to allow her the time to focalise on the overall business. Her most moneymaking bread lines are the high-priced breads, she should look into increasing the number of high-priced bread. Eventually, Amy should occupy opening small retail loc ations in New York City.\r\n'