When we were small panera bread – the washington post 6 gases


I had no idea how to maintain the equipment, so I had an auto mechanic come in and put all this stuff together. Most of it was basically put together with baling wire and tape by this mechanic, including our hydraulic divider — which is this machine electricity facts for 4th graders that cuts dough into pieces. My auto mechanic rigged it with a clothes hanger to use as the handle.

So I’m in the bakery one night, it’s about 3 o’clock in the morning, and all of a sudden I see one of our guys working on this hydraulic divider, and zap, he shoots up into the air and lands motionless on the floor like a Raggedy Ann doll. I come running over, and I remember praying and just thinking about the potential gas out front page of tomorrow’s Boston Globe: “Baker electrocuted, bakery shut.”

I mean, you don’t have to have a Harvard MBA to figure out that there’s a huge opportunity there. So we changed the concept. Our thinking was no longer to have the bread and croissant be the product. Instead, we would use them as the platform on which to sell soup, salads and sandwiches — creating the French bakery cafe concept c gastronomie vitam. It became very hot very quickly, and suddenly eon gas card top up every mall wanted one. In 1991, we took the company public, and we continued to grow from there.

By 1993, I was feeling down. Every year, I go away for Christmas, usually to a beach somewhere, and I think about where I am and where I want to be in five years. That year, I started to realize that the things that had given us our success to that point were starting to limit us. By that, I mean that what gas vs diesel rv made Au Bon Pain successful was that it let my partner, Louis Kane, and me access all this phenomenal real estate in places like downtown D.C. and Boston and Chicago.

Our problem was that we had been growing unit sales 20 percent a year for a decade, but at the size we had bp gas prices ny become, we couldn’t keep generating that type of growth. So instead of chasing that growth, I made the decision to simply let Au Bon Pain expand at the rate it could, and I started talking to everyone I knew in the industry, looking for something new.

I wound up meeting with a couple guys who had 19 stores in St. Louis called the Saint Louis Bread Company. They invited me out to their stores, and I was very impressed. They were doing about $1 million a year. We ended up buying them out in November 1993, seeing it as a second leg of our business. In the bigger picture, I thought of it as our gateway electricity history timeline into the suburban marketplace.

We left it alone for a couple of years. We studied the market, and what we learned was that there were electricity and circuits test these increasingly large niches of consumers who wanted to feel special in the world in which they lived. You have to understand that by 1990, consumer brands had been completely consolidated, and the mantra in corporate America was dominate your industry, be No. 1, 2 or 3, and then get the hell out. What that led to was a few companies with large market shares competing on advertising dollars and shelf space.

The reaction was the development of what we call these specialty categories. In beer, it was craft breweries. In coffee, it was the specialty coffees. And we thought that the same thing was going to happen in the food service industry, and it became what we now gas and water company know as fast casual dining. It was for people who wanted to feel better about their food and who were willing to pay a little bit more for something that was worth a lot more.

We made it up. I don’t have a cousin Joey Panera. As we started to move outside of St. Louis, we learned electricity word search pdf that people identified St. Louis with Clydesdale horses and beer, and that Saint Louis Bread Company probably wasn’t the name we wanted electricity invented or discovered to take to Portland, Oregon, or Portland, Maine. We wanted a name that was an empty vessel we could put personality into, and that’s how we ended up with Panera.

By 1998, we have like 200 Panera stores, but it’s Christmas, I’m back on the beach and once again, I’m down. I realized that Panera had so much potential, that it was touching a consumer chord, yet it was one of the smallest of our divisions in the Au Bon Pain company. I was down because I knew electricity how it works it was never going to get the capital it needed, and more importantly, it wasn’t going to get the human capital it needed.

So I’m on the beach, and one of our executives called and asked me, “What would you do if Panera owned Au Bon Pain and all the other lines, not the other way around?” I had never thought of it that way. But I knew if that was the case, I would sell everything, take all that capital, take myself and all our best people, and go down to St. Louis and make this new british gas jokes business go. Panera was the gem.

So that’s what we did. Selling Au Bon Pain was like selling my first son, though. In retrospect, it was brilliant, but at the time, it was horrible. After a painful process, I ended up with just the Panera business. It was still electricity voltage in canada the same public company, the same legal entity we started with in 1981, just renamed Panera Bread, with one line and a lot of cash. And we went from there.

It’s really rooted in this notion that we tend to take whatever happened yesterday, extrapolate it out, and that’s the world we expect to be there tomorrow. My role is trying to figure out where we’re at and how that affects the future. So research tells me what gas buddy people did yesterday, and as a business leader, I’m trying to figure out where the world is going so I can make sure our company is there when the world arrives.