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Panera Bread

A bakery cafe.

2012Covelli Enterprises, The Largest Franchisee Of Panera Bread And O’Charley’s, Has Entrusted Ohio Restaurant Recruiters With Its Management Recruitmentfranchise
2012Ohio Franchisee Who Runs Pa. Panera Stores Agrees To Settle Black Worker’s Discrimination Suitfranchise
2012Panera Bread Coming To Streetsborofranchise
2012Panera Bread Sales Success Boosted By Investment Initiativesfranchise
2012Wingstop Signs Panera Franchisee For Multi-Unit Deal In The Southeastfranchise
2012Panera Grows Central Florida Presence, Other Concepts Want Infranchise
2012Panera Bread Takes Manhattan With Opening Of 1,500th Storefranchise
2012The Better Burger Recipe For A Franchise Hit?franchise
2012Covelli To Open Panera Bread In Alliancefranchise
2012A Panera Bread Franchise Doesn't Allegedly Want "Fat," "Black" Or "Ugly" Employeesfranchise
2011Panera Franchisee Gobbles Up More Bakery-Cafesfranchise
2011Panera Bread: Initiating At Buyfranchise
2011Go Roma To Go National Via Franchisingfranchise
2011Chipotle And Panera vs. Buffalo Wild Wingsfranchise
2011Covelli Paneras Spread To Lake Nona, Disney Areafranchise
2011Uno Dives Into Fast-Casual Food Business With Downtown Crossing Restaurantfranchise
2011Panera Bread Goes Pinkfranchise
2011Panera Finally Finds A Place In Brooksidefranchise
2011Panera Bread Planning To Open Licking County Locationfranchise
2011Energy Kitchen Chain Moving Into Bergen Countyfranchise
20114 Or 5 Locations Of Paradise Bakery Plannedfranchise
2011Hyannis Panera Donates To Children's Hospital Bostonfranchise
2011Panera With Drive-Through Opening On West Sidefranchise
2011Panera Bread Coming To Munsterfranchise
2011New Panera Bread To Open Tuesdayfranchise

 TitleAuthorDescription
How to Start a Home-Based Bakery Business (Home-Based Business Series)
Detra Denay DavisHome-based baking is one of America’s best-kept business secrets. This sleeper industry offers even novice bakers the opportunity to bake from home for profit using tried and true recipes and equipment already on hand. And yet its many rules and how-tos are so elusive that few people out there who love to bake and dream of taking their products from the kitchen to the market actually end up doing so. Enter How to Start a Home-Based Bakery Business—the first book to cover every essential aspect of planning, starting, and running such a business successfully.
How to Open a Financially Successful Bakery : With a Companion CD-ROM
Sharon L Fullen and Douglas R BrownThe small bakeries that are popping up every where in this country can be started with a low investment compared to other food business, and can be highly profitable! This is the A-to-Z guide to making it in your own small bakery! Learn the expert tips, tricks, and a vast gold mine of crucial how-to information you just can't find anywhere else. This is a perfect book for entrepreneurs, schools, colleges and technical training centers. This detailed text contains all the information you will ever need to needed to start, operate, and manage a highly profitable bakery. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The Companion CD-ROM has the actual business plan you can use in MS Word TM), how to buy and sell a bakery, basic cost control systems, profitable product planning, sample floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful food & beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. Never before has so much practical information about the bakery business been offered in one book. This is an ideal guide new for comers to the business as well as experienced operators. In addition to basic operational practices this book will demonstrate show how to: increase impulse sales and improve presentation, utilize merchandising fixtures and techniques, cross merchandising, point of purchase materials, how to develop a product sampling program.
Start Your Own Restaurant Business and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business (Start Your Own Restaurant & More)
Jacquelyn LynnMake Your Dreams of Owning a Profitable Eatery Come True Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.
Cafe Altura Organic Coffee, Peruvian Dark, Whole Bean, 32-Ounce Bag
USDA organic. Certified organically grown and processed by Stellar certification services. Hand grown on family farms.
1,000 Restaurant, Bar, and Cafe Graphics: From Signage to Logos and Everything In Between (1000 Series)
Luke HerriottRestaurants, bars, and cafés are some of the most competitive businesses in the world. Getting the marketing and branding right is essential for survival. This book provides a catalog of creative ideas for getting restaurant graphics right. It offers designers hundreds of inspiring and innovative graphic options for identity, signage, installations, promotions, swag, menus, and more. As with the other books in the 1000 series this book offers designers the ultimate resource to jump-start their creativity for their restaurant industry clients.
Starting a Small Restaurant, Revised Edition (Non)
Daniel MillerMore than 100 new restaurants open *every day* and the truth is, most of them don't make it. This is a fully-updated edition of the classic guide to opening a small restaurant successfully, be it a bistro, diner, inn, cafe, or something fancier. Expert Daniel Miller offers a wealth of information to help would-be restaurateurs decide if the life of a small-business owner is right for them, and if so, how to proceed to get a restaurant up and running. From finding the location to creating a business and finance plan, to hiring and training staff, purchasing equipment, setting up computer programs, developing a menu, and a whole lot more, this is everything you need to know. If you are a burgeoning entrepreneur, or even if you just want to "dream the dream", this practical and engaging book will lead you on your way.
Cafe! Best of Coffee Shop Design
BraunThe design of coffee shops is increasingly on the move. Where cafs have traditionally been viewed as places principally to enjoy a coffee, they have evolved to show a broad range of multifunctional purposes and amenities: They can, for instance, exist as cozy lunch-time meeting spots before abruptly transforming into vibrant late-night bars after sundown. Caf! Best of Coffee Shop Design shows the wide scope of different caf concepts, including coffee bars as integral parts of cutting-edge multipurpose buildings, flagship stores and traditional shops with a contemporary twist. The 40 projects featured comprise an extensive variety of designs and styles, ranging from minimalist, strict and reduced, to opulent and extravagant.
Start Your Own Restaurant (and Five Other Food Businesses) (Entrepreneur Magazine's Start Ups)
Entrepreneur Press and Jacquelyn LynnAmericans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management You also get a glossary and an appendix of additional helpful food industry resources.
The Knowledge-Creating Company: How Japanese Companies Create the Dynamics of Innovation
Ikujiro Nonaka and Hirotaka TakeuchiHow have Japanese companies become world leaders in the automotive and electronics industries, among others? What is the secret of their success? Two leading Japanese business experts, Ikujiro Nonaka and Hirotaka Takeuchi, are the first to tie the success of Japanese companies to their ability to create new knowledge and use it to produce successful products and technologies. In The Knowledge-Creating Company, Nonaka and Takeuchi provide an inside look at how Japanese companies go about creating this new knowledge organizationally.The authors point out that there are two types of knowledge: explicit knowledge, contained in manuals and procedures, and tacit knowledge, learned only by experience, and communicated only indirectly, through metaphor and analogy. U.S. managers focus on explicit knowledge. The Japanese, on the other hand, focus on tacit knowledge. And this, the authors argue, is the key to their success--the Japanese have learned how to transform tacit into explicit knowledge.To explain how this is done--and illuminate Japanese business practices as they do so--the authors range from Greek philosophy to Zen Buddhism, from classical economists to modern management gurus, illustrating the theory of organizational knowledge creation with case studies drawn from such firms as Honda, Canon, Matsushita, NEC, Nissan, 3M, GE, and even the U.S. Marines. For instance, using Matsushita's development of the Home Bakery (the world's first fully automated bread-baking machine for home use), they show how tacit knowledge can be converted to explicit knowledge: when the designers couldn't perfect the dough kneading mechanism, a software programmer apprenticed herself with the master baker at Osaka International Hotel, gained a tacit understanding of kneading, and then conveyed this information to the engineers. In addition, the authors show that, to create knowledge, the best management style is neither top-down nor bottom-up, but rather what they call "middle-up-down," in which the middle managers form a bridge between the ideals of top management and the chaotic realities of the frontline.As we make the turn into the 21st century, a new society is emerging. Peter Drucker calls it the "knowledge society," one that is drastically different from the "industrial society," and one in which acquiring and applying knowledge will become key competitive factors. Nonaka and Takeuchi go a step further, arguing that creating knowledge will become the key to sustaining a competitive advantage in the future.Because the competitive environment and customer preferences changes constantly, knowledge perishes quickly. With The Knowledge-Creating Company, managers have at their fingertips years of insight from Japanese firms that reveal how to create knowledge continuously, and how to exploit it to make successful new products, services, and systems.
The Blue Sweater: Bridging the Gap between Rich and Poor in an Interconnected World
Jacqueline NovogratzThe Blue Sweater is the inspiring story of a woman who left a career in international banking to spend her life on a quest to understand global poverty and find powerful new ways of tackling it. It all started back home in Virginia, with the blue sweater, a gift that quickly became her prized possession—until the day she outgrew it and gave it away to Goodwill. Eleven years later in Africa, she spotted a young boy wearing that very sweater, with her name still on the tag inside. That the sweater had made its trek all the way to Rwanda was ample evidence, she thought, of how we are all connected, how our actions—and inaction—touch people every day across the globe, people we may never know or meet.From her first stumbling efforts as a young idealist venturing forth in Africa to the creation of the trailblazing organization she runs today, Novogratz tells gripping stories with unforgettable characters—women dancing in a Nairobi slum, unwed mothers starting a bakery, courageous survivors of the Rwandan genocide, entrepreneurs building services for the poor against impossible odds.  She shows, in ways both hilarious and heartbreaking, how traditional charity often fails, but how a new form of philanthropic investing called "patient capital" can help make people self-sufficient and can change millions of lives. More than just an autobiography or a how-to guide to addressing poverty, The Blue Sweater is a call to action that challenges us to grant dignity to the poor and to rethink our engagement with the world.
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Tags bakery cafe
Address 6710 Clayton Road
Richmond Heights , MO 63117
USA
Telephone708.784.1546
Web panerabread.com
Email root@PANERABREAD.COM
Type Franchise