Strategic planning is crucial at this stage and there are tools available to help any business perform the analysis needed to succeed. Kudler Fine Foods is an upscale food store specializing in foods and services that appeal to a niche market; gourmet chefs and gourmet chefs in training. The firm had good initial success with its first two stores, but its third store is suffering with lower than expected sales. The firm wishes to continue expansion and increase profitable growth. Before moving forward the company’s owner, Kathy Kudler, needs to understand her company fully and have accurate knowledge about the firm’s internal and external environment.
1. Kitchen Remodeling | Manassas, VA | Two By Four Construction - Kitchen Remodeling At Two By Four Construction, kitchen remodeling is one of our favorite jobs. The kitchen is the heart of the home. It also comes with a lot of appliance and built-ins. This is a space that should be customized to the way your family cooks and lives.
Kathy would like to build the company up to a point so that in the next few years she’s able to retire (Kudler strategic plan, 2003). The employees want to be able to earn a good salary and have job security by working for a profitable and growing company. The customers want a large selection of high quality products at reasonable prices. The company’s suppliers have the similar interests as the employees – steady orders from a profitable and growing company able to pay its bills in a timely manner. Problem Statement Kudler Fine Foods can become the premier gourmet food store in its marketplace by developing effective leadership that enables the company to be
She can continue to offer specialty items, and by becoming more of a technological and current business she will earn the respect of her customers and her competitors. Kathy’s vision is “Kudler Fine Foods will be the premiere gourmet grocery store for those savvy shoppers who are searching for the finest meats, produce, cheeses and wine,” and by making some changes she can achieve this vision faster than she ever thought possible. Many entrepreneurs do not want to give up any “power” to others and relinquish some of the duties that she has handled on her own, but the rewards will be tremendous. The best way a business owner can increase and improve themselves and their business is by acknowledging that they do not know everything and only by trusting the right people can the business succeed to the level Kathy
Career Development Plan Summary Caroline Brightenburg 531/Human Resource Management July 27, 2010 Michael Kanda Career Development Plan Summary Every company needs to have in place a career development plan. This plan is basically an outline that guides the company in the steps that are necessary to hire and to enhance the qualification of existing employees. In this paper I will put together a detailed career development plan that will be useful for Kudler Fine Foods. Kudler Fine Foods was established in 1998 by Kathy Kudler. Kathy Kudler created Kudler Fine Foods to provide a unique brand of quality organic foods for the communities in California.
Other aspects of product are economic- customer value, functional- service at the point of sales, before sales and after the sales and the psychological aspect of the product like image of the product. Kudler Fine Foods is a gourmet ingredients shop and offers in-store parties and now going in to catering business. It is managed by Kathy Kudler. So customers know that it is going to be gourmet food experience because she notices some of the people at the catering places are regular customers at her stores. KFF should research the market to find the needs of the customers.
By understanding a few things about the Kudler Fine Foods’ it will help determine the best method of expansion. CEO of Kudler Fine Foods, Kathy Kudler welcomes company growth. Kathy Kudler’s original vision was to create a one stop gourmet food store. Kudler Fine Foods’ is a gourmet grocery store both respected and well-known for providing specialty foods for its clients’. Presently, Kudler Fine Foods’ has three 8,000 square feet stores in the California metropolitan area.
Beth’s office is through the kitchen in the back of the store. The Paradiso’s mission statement is “To build a lifelong partnership of raving guest, associates and stockholders”. Her job is to order supplies, doing schedules, hiring employees, cooking, serving, counting the register at the end of the day and taking care of the store. Beth says her least favorite thing about her job is the turnover never having enough people to run the store. There are times that she has to be the manager and the cook at the same time.
Kudler Fine Foods Personal Values Kathy Kudler started Kudler Fine Foods back in 1998. She had a vision to establish her own gourmet food store as people can see with her vision statement. “Kudler Fine Foods will be the premiere gourmet grocery store for those savvy shoppers who are searching for the finest meats, produce, cheeses, and wine.” (Kudler, 2003). Within this paper, I will analyze the values that I have and consider the values of the organization within Kudler Fine Foods and how these values would influence my authority if I became manager. I will also use the findings from the Williams Institute Ethics Awareness Inventory Assessment also called EAI.
These design changes have evolved to transform the kitchen into a modern technological center with energy saving, yet aesthetically pleasing appliances, to large multi-functional rooms that are designed with the latest advances in durable and eco-friendly material. No longer the domain for the female head of household, but a room that functions as an entertainment center for all members to enjoy and every member of the house to share in meal preparation and quality social time. Dating from the 1950’s the classic design for a kitchen included creating a “work triangle” or work center or zones there each type of task revolved around a specific area or appliance – such as cooking around the range was a cooking zone. Placing the refrigerator, sink and range within the kitchen layout resulted in the “work triangle”. However, kitchens in American homes during the 1960’s were relatively small and less than 250 square feet.