Heirloom Swot Analysis - 1928 Words

An Analysis of Strengths, Weaknesses, Opportunities, and Threats in Opening an Heirloom Seed Supply Online Americans are showing a greater interest in living healthier lifestyles; eating cleaner has become a growing part of our culture. As this culture grows, so too does the need for businesses that supply ingredients to support the trend (Essen Englander, 2013). In recent studies, it has been found that genetically modified foods are not as preferred as the more natural versions from before mankind endeavored to make structural changes to raw products (Bawa Anilakumar, 2012). One of the most difficult aspects of changing one’s lifestyle to eliminate GMOs is finding said foods in a natural state. This speaks to a need for supplying†¦show more content†¦Threats: Chain Retail (Whole Foods) Competition Potential Limited Suppliers Economy Fluctuations After evaluating this analysis, it will be easier to determine if the negative aspects of starting such a venture significantly outweigh any positives. Possibly the easiest of the four quadrants of the SWOT Analysis to determine are the strengths. Strengths The strengths of running an heirloom seed business from home: easy inventory storage; no employee issues or costs; no need to wear a uniform or leave the house; and no true schedule. Unlike many businesses that sell physical products, whether it’s internet sales or in-store, seeds take up very little space. One could easily sell many varieties with nothing more than a garage to store the inventory! A preferred method would be to have a separate room, climate controlled, with shelves to hold bins of inventory. Unlike selling t-shirts or gadgets, seeds could have months of inventory on hand in one converted guest bedroom. Operating in this fashion would negate the need to hire employees. Having a traditional business in a store often requires hiring people to assist in the running of it. With no employees, there is no need for a human relations department, overtime pay, extra insurance costs, or salaries. Based on statistics from the Bureau of Labor published in September of 2017, one part-time service employee averages a cost per hour ofShow MoreRelatedStrategic Management Ikea Analysis2320 Words   |  10 Pages Case study IKEA Strategic management Main factors of development of IKEA Strenghts and weakness Oportunities and threaths Main strategic problems out of Swot analysis Identification of corporate strategy Your suggestions and recommendations Answers: Main factors of development of IKEA The company starts when Ingvar Kamprad from Sweden and when he was really child only with 17 years old, he started sellingRead MoreEssay on Organic Farming Business Proposal5491 Words   |  22 Pagesengineered seed because they view this kind of biotechnology consistent with organic principles. Although GMOs are excluded from organic farming, there is concern that the pollen from genetically modiï ¬ ed crops is increasingly penetrating organic and heirloom seed stocks, making it difï ¬ cult, if not impossible, to keep these genomes from entering the organic food supply. International trade restrictions limit the availability GMOs to certain countries. The hazards that genetic modiï ¬ cation could pose toRead MoreTrader Joes Internalization7066 Words   |  29 Pagessourced from Non-GMO Ingredients, seafood provided sustainable sources. They also respect condition of farm workers. We can conclude, Trader Joe’s is a healthy company with a huge respect for environment, human right and health. 2) Trader Joe’s SWOT Strengths * No intermediaries  : the brand has its own private labels * Fresh and bio products * Good brand image in the US * ‘Cozy’ stores, very diverse choice from all over the world (Wide range of wines = Good for European market) Read MoreIrish Restaurant Concept10856 Words   |  44 Pages 3 * Restaurant Concept 3 * Vision, Mission, and Goal 4 * Target market 4 * Location and Demand Analysis 5 * Degree of Competition 6 The Restaurant 8 * Food and Beverage Selections 8 * Theme and Decorations 9 * Point of Differentiation 9 * SWOT Analysis 10 Team Members 12 Restaurant Menu 13 HACCP-Based Standard Operating Procedures 33 * Personal Hygiene