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Au Bon Pain
Organizational Evaluati |
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The Au Bon Pain firm appears to have succeeded largely because the management was skillful and successful in the creation of pleasant and inviting retail environments for their guests. Contributing to the original success was the success of the concept brought to the Boston area by the French company which established Au Bon Pain, together with the attention to the preparation process that maintained the quality of the French breads and rolls served in the firm's retail establishments. Potential problems and challenges lay ahead for Au Bon Pain because the company is taking the typical American way out of the problem of meshing growth and product quality; that is to sacrifice quality in the name of cost control. First, the management centralized baking operations. Ostensibly, this action was because the individual bakers at the various retail establishments did not produce exactly the same product quality each day. What these bakers did do, however, was to produce authentic French breads and rolls. The centralization of baking operations alone would be sufficient to so damage quality and authenticity of product over the long term to create a potential for problems in the future. Added to this action, however, the management at Au Bon Pain decided to hire a manager to replace a creative baker. Thus, the management's approach to the creation of fine art might well have been to hire
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Category: Business - A
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Bon Pain, Management Human, Boston Human, human resource, au bon, au bon pain, bon pain, Au Bon, Sara Lee, strategic planning, resource planning, human resource planning, planning process, strategic planning process, Business School, Future Strategy, Challenges Potential, Boston French, human resource management, human resources, resource management, pain management, business strategy, formal strategic planning,
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