Baker's Delight Business Analysis

This assignment provides a detailed analysis of Baker's Delight, a popular bakery chain. It examines their business model, marketing strategies, customer service, product offerings, and operational efficiency. The analysis also explores the challenges faced by Baker's Delight, such as competition from other bakeries and changing consumer preferences. Furthermore, it discusses potential future directions for the company to maintain its success in a dynamic market.

Running head: BAKER’S DELIGHT
Baker’s Delight
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Contents
Introduction......................................................................................................................................3
Operation of Baker’s Delight...........................................................................................................3
Effectiveness of baker’s Delight through the use of online technologies.......................................5
Conclusion.......................................................................................................................................5
References........................................................................................................................................7

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Introduction
Baker’s Delight is one of the leading bakery set up in 1980 in Australia. It has franchises
in Canada and New Zealand. The bakery has penetrated the Canadian market in the year of
2000. Presently it has more than 700 outlets spread across different regions. The main aim and
goal of Baker’s Delight is to produce fresh and quality bread and various other related products
to their customers. The company receives sponsorship from different charity groups and
individuals from different countries. Baker’s Delight also provides support to breast cancer
patients in Australia. The company is trying to satisfy all its stakeholders by producing fresh and
quality products. The company is trying to expand globally and improve its profitability by
setting up more retail stores in various parts of the country. Baker’s Delight market entry strategy
involved limited participation of outside contractors and more R&D to produce fat less products,
reduced sugar and vitamin enriched bread (Cuzovic et al. 2017).
Operation of Baker’s Delight
Baker’s Delight uses natural ingredients to bake the bread and they sell that bread fresh
on that particular day. There is a team of passionate and dedicated people working as a local
team in Baker’s Delight and delivering such products which delights the customers. The
operation of Baker’s delight involves several phases and stages. There are several tools and
machineries which are used in shaping, baking and mixing of the dough and thus producing the
final product. This mixing must be done in accurate proportion because there are several
nutritional facts which are associated with it. Moreover, if the dough is not mixed in accurate
proportion, the bread also cannot be baked properly. The most important raw material used in
bakery is flour. In the production of flour, the germ and the bran must be removed during the

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milling process because the sharp edges of the bran will affect the volume of bread. Moreover,
proofing and fermentation must also be done under controlled processes. There are several
methods of testing the quality of flour. Baker’s Delight uses the baking test method to check the
quality of flour. There are also several experts in the company who are involved in giving
different opinions as to how to improve the quality of bread. It is also checked that whether the
flour has 14% moisture because excessive moisture will affect the bread quality. A team of
members in the company is involved in cutting the bared into shapes and sizes and also in
accurate loaves. There are also experts who have the required skills and knowledge of handling
the oven because there are different varieties of bread which requires different temperature. If a
person do not proper knowledge or is not skilled, he cannot handle the oven.
Innovation of new products will also help Baker’s Delight to expand their business and thus
improve the profitability. Although Baker’s Delight produces different varieties of bread such as
white flour loaf, white pipe loaf and much more, but further innovation will increase its stock of
products (Reinartz et al. 2011). The bakery also has cross functional teams for improving the
process and measuring different kinds of operation. These cross functional team reviews the
competitors as well as the customer’s information and they find out new ways of serving their
customers. Since there are many new bakery businesses which are coming up in Australia,
Baker’s Delight can only grow if it takes its business away from the regional or local market.
This can be possible if it produces high quality and unique products. Baker’s Delight can also be
fragmented in different areas and thus it will be advantageous to the local and the regional
supplier. This will help them to meet the critical requirements of the customers such as freshness
of baked products, proper delivery schedules and rapid transportation. Moreover, Baker’s
Delight also employed top-notch food chemist and thus created their own R&D (Borodulin et al.

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2016). This was a part of the company’s competitive strategy and thus it helped in the
development of new product and improves the quality of the existing product (Martin 1998).
There was proper co-ordination between the front level and the back line employees in the
bakery. These employees co-oriented with the customers and also checked whether the
customers are satisfied with the products. The employees of the bakery are also given the
responsibility to solve the problems of the customers or the distributors in meeting their needs.
The management also has to trust the lower level employees and thus put faith in their judgment.
This will motivate the employees to work and thus they will work for the development of the
company (Demitry et al. 2016).
Effectiveness of baker’s Delight through the use of online technologies
Baker’s Delight uses various social networking sites such as YouTube, Instagram, face
book, LinkedIn for advertisements. This has also helped the company in expanding its customer
base. The bakery posts photos and videos of different preparations and thus it attracts the
customers. The customers also give their valuable suggestion and feedback of the service quality
and the bakery products. This has helped Baker’s Delight in business expansion. The people also
became aware of the new products which are launched by Baker’s Delight for festive seasons
and thus they visit their bricks and mortar stores to try them. The company uses both the online
and the offline channel to deliver their products to the customers (Lam et al. 2014).
Conclusion
Thus, it can be said that Baker’s Delight must find out more innovative ways so as to
compete with the other emerging and leading bakeries. Presently, the company serves more than
two million customers everyday in different parts of Canada, New Zealand and Australia.

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Moreover, the customers can also get their products delivered within an hour if the product is
available rather than visiting the physical store. The company also had to face several challenges
and find out new ways to sustain in the market.

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References
Borodulin, D.M., Nevskaya, E.V., Kiselev, D.I., Shlelenko, L.A. and Potapova, M.N., 2016.
Analysis of centrifugal screw mixer operation applying multiple regression method when
obtaining baker's flour mix to produce bakery products for sportsmen. Food Processing:
Techniques and Technology, 41(2), pp.91-100.
Cuzovic, S., Mladenovic, S.S. and Cuzovic, D., 2017. The Impact of Retail Formats on the
Development of Food Retailing. Entrepreneurial Business and Economics Review, 5(1), p.11.
Available at:
https://search.proquest.com/business/docview/1883089136/599D64862E5F485CPQ/7?
accountid=30552 [Accessed 1 Oct 2017].
Demitry, M.E., Hansen, C., Stevens, D. and McFarland, M., 2016. Extending the Applications of
the ADM1 to Predict Performance of the Induced Bed Reactor (IBR) Co-Digesting Municipal
Sludge with Bakery Waste. Environment and Pollution, 5(2), p.41.
Lam, K.F., Leung, C.C.J., Lei, H.M. and Lin, C.S.K., 2014. Economic feasibility of a pilot-scale
fermentative succinic acid production from bakery wastes. Food and bioproducts
processing, 92(3), pp.282-290.
Martin IV, E., 1998. Centralized bakery reduces distribution costs using
simulation. Interfaces, 28(4), pp.38-46. Available at:
https://search.proquest.com/business/docview/217126982/48A98D3FB2F14F2APQ/1?
accountid=30552 [Accessed 1 Oct. 2017].

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Reinartz, W., Dellaert, B., Krafft, M., Kumar, V. and Varadarajan, R., 2011. Retailing
innovations in a globalizing retail market environment. Journal of Retailing, 87, pp.S53-S66.
Available at:
https://search.proquest.com/business/docview/875607089/599D64862E5F485CPQ/1?
accountid=30552 [Accessed 1 Oct 2017].