Swot Amy's Bread - to Maximize Profits of the Organization

Course Management Principles

Student: Aleksandra Sidel

Instructor: C.Dimopolous

Date: 10/20

SWOT Analysis

Organization: Amy’s Bread

Operational Objectives: To maximize profits of the organization

INTERNAL

Strengths

Amy’s bread served 50 wholesale customers, including finest restaurants ,hotels and gourmet shops in Manhattan

Amy worked in French bakeries which has given her a superior product knowledge to make bread.

Created a fun, happy, open work environment as well as 5 day workweek, whereas most bakeries offered 6

Payed more to employees than their competitors to keep employees happy

Employees suggested solutions to problems with Amy having the final say

Very low turnover, lowest paid staff received $7.50 per hour , way above minimum wage

Benefits available to employees who worked over 20 hours, 401k available to employees who worked over a year for Amy’s Bread.

Customers get good value for their money

Sales were good, sometimes bread sold by noon( in the opening stages of business)

Practice and Patience plus quality ingredient is what Amy’s Bread put into their bread making

Bakery operated 24 hours a day, 7 days a week

Prepared about 600 lbs of dough a day in her bakery, by 1996 wholesale customer list grew to 40 customers

Product line included 50 items from 15 different doughs.

Best Sellers included semolina bread, walnut scallion bread, black olive twists, apple walnut raisin rings, and organic whole wheat bread with toasted seeds

Began baking rolls and single serving loaves followed by muffins , scones and sandwiches specifically for retail clients

Set up attractive window displays and added a few small tables in front of her shop

Retail business grew to represent 25% of total sales

Staff took pride in serving retail customers because they enjoyed hearing from customers how much they like the bread

Hired counter help to service retail customers

Amy differentiated her bread by hand shaping