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Unformatted text preview: ___O__ Demand for organic products increasing ___O__ Technology changing (twitter, etc.) ___O__ As more young people enter the workforce, demand for convenience foods is increasing ___S__ Owners believe in the value of organic foods ___S__ Availability of funding for growth ___N/A Owners able to control the costs of operations? ___T__ Increasing number of competitors focus on organic market ___S__ Owners view the business as an extension of themselves and able to be passed on ___N/A Current capacity utilization level? ___O__ Changing trends in acceptance of packaged/prepared meals ___T__ The number of suppliers willing to meet organic standards is growing at a slower rate than the increase in consumer demand for organic products which adversely affects the availability of certified organically grown raw materials ___N/A Amy’s Kitchen could start to use artificial preservatives to lengthen shelf life of its products ___S__ Growth of the business...
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This note was uploaded on 04/22/2011 for the course UBUS 311 taught by Professor Foxx during the Spring '08 term at Northern Illinois University.
- Spring '08