Case Studies
We like to study the industry and compare ourselves with great companies. We must understand the pitfalls and limitations others have encountered in order to avoid them. The following case studies have served as a point of study and comparison. These cases have both success and difficulties that can teach valuable lessons.
Auntie Anne's
A Consistent Product
In 1988 Anne began mixing a formula with her husband for a soft-pretzel, which they later added sugar and other toppings. Their recipe is still the same and they have over 1,000 outlets in over 20 countries. They have sold over 5 million pretzels !!
Auntie Anne's success comes from their simple recipe, one product advantage and their LIGHT vision: Lead by Example, Inspire the Employees, Give Freely, Honor God, Treat all with Integrity. The one product limits food costs and allows the company to narrowly define their business plan, franchise growth and administration.
PinkBerry
Client Relationships
Pinkberry yogurt is the innovator in the Yogurt market that has created a new buzz in an old industry by creating personal relationships. They pair tart, fat-free plain or green-tea yogurt with toppings like fresh fruit or cereal. Pinkberry's appeal goes beyond the yogurt, it has to do more with the experience.
CEO Ron Graves credits their continued success to the personal relationships the company creates with their customers. They do not offer a self-serve option, since relationships are what keeps the customers coming over to create their own yogurt flavors.
Cold Stone Creamery
Toppings for All
Cold Stone Creamery enjoys a cult like following primarily because of their customizable ice-cream. There are countless combinations within same taste profiles and you can always add more toppings.
Cold Stone lets the client see their ice-cream being prepared and can always add more.
Crepe Cafe
Too Broad Menu
Crepes have been around for a while now. They have enjoyed much historic success in many international markets. Here in the USA, some companies have attempted to create a Crepe restaurant that offers appetizers, a full menu, desserts, coffee and a full bar.
The problem with that broad approach is the fact that you become a casual diner or quick service restaurant, but what you lose is your identity as a crepe stand. You are no longer a crepe focused entity, instead now the crepe becomes a substitute for bread or wrap.
Le' Bon-Bon ® Crepes
We must learn from others and apply the valuable knowledge attained.
Consistency:
We understand the importance of consistency and uniformity in our products and services. Our mission is to provide one product. This narrow view will allows us to perfect and provide the best tasting crepe in the market.
Customer Relationships
Relationships are very important to us, and we provide a complete purchasing experience. Our theme is to enjoy a sweet treet that can be customized to whichever flavor you want. The client interacts with our enthusiastic employee and creates personal relationships.
Toppings for All:
We offer the opportunity of combining multiple toppings to create a unique taste. The toppings allow the customer to develop their own creations.
Narrow Scope:
We only sell sweet crepes. We must understand that we cannot be everything to everyone. We must have narrow vision and sharp focus on the niche market we seek. The reason we do not offer savory crepes, is because we do not want to lose our identity, our fun and our uniqueness. Instead we keep it simple and cost effective.