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Case Analysis: Pure Organic Food and Juice Bar BY YOU YOUR SCHOOL INFO HERE DATE HERE Case Analysis: Pure Organic Food and Juice Bar Objectives of Ownership Graham and Buob wanted to exploit the trends in the Canadian consumer market that was building higher demand for organic (natural) food products.


Even demand was increasing for raw foods, those that were thermally processed at 120 degrees, which is representative of the planet’s ambient temperature, which was said to aid in digestion, sustain natural healthy bacteria levels, and ensure maximum nutritional content. The main objective was to establish an eatery that would have market-centric relevance, especially in relation to food availability on the menu and the internal decor. Utilizing a naturalistic environment consisting of woods, natural greenery, and a variety of displayed vegan and raw products, Graham and Buob wanted to create legitimate relationships with customers that valued these naturalistic elements supported through knowledge exchanges with consumers in an eco-sustainable environment. By promoting an environment where vegan and natural foods consumption lifestyles could merge with ownership and staff, the objective was to create a revolutionary type of restaurant that could cater to this expanding market niche. The Main Problems at Pure Problems with the foods regulatory environment posed reputational risks for the variety of products that were procured by Pure. The United States Department of Agriculture allowed or five percent of an organic product’s attributes to contain non-organic materials. ...
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