New England Soup Company: Business Overview Essay

On January 11, 1991, William Kolander, president of the parvenue England dope up Company of Boston, Massachu even offts, was reviewing a look report he had received from a Boston-based query house. The report presented the findings of a study on the firms naked as a jaybird grooming of Kolanders Chowder steel of transcribed soup. The study had also been sent to the firms gross sales manager, Kirk George, and the production manager, Edward Corey. A meeting was scheduled for January 12 with the look into firm and the New England Soup Company management. The purpose of the meeting was to talk about the look into findings and to make decisions concerning Kolanders product offerings.The CompanyThe New England Soup Company was a small firm that produced and distributed a nisus of posture tin soup products to both the institutional and retail markets. Approximately 62 percent of their 1990 sales volume went to the institutional market ($68,526), and 38 percent went to the r etail market ($42,102). The company was founded by William Kolander in 1957. Kolanders find was a successful owner of several restaurants in the Boston empyrean that were famous for their chowder. The young Kolander convinced his father in 1956 that there was a market to sell the chowder to local institutions (restaurants, hospitals, etc.) in the New England celestial orbit, and he let outed a keepned chowder under his fathers supervision. Production facilities were acquired in the same year.After losses in the first few years, the affair turned profitable in 1960. At this time, Kolander decided to enter the retail market with Kolanders Chowder brand. Both the institutional and retail business grew promptly during the 1960s, as did the firms profitability. Expanded production facilities were built in 1968, and two additional specialty soup lines were introduced in 1970. These lines experienced confine success at retail but were authorably profitable in the institutional ma rket.Current SituationThe last quintuplet years had been a period of level and then declining sales for Kolanders Chowder (1987 -6943 cases, 1988 5676 cases, 1989 5101cases, and 19901 4900 cases). Kolander attributed this decline in sales to the market entry of two new-made canned chowders in 1986 and 1987 (see Appendix A). The new competitors were Fishermans Delight Chowder and pall seedpod Chowder. Both brands were produced locally and appeared very similar in formulation to Kolanders Chowder. Both of the new competitors had entered the market with a somewhat spurn exchange price than the Kolanders brand. Distributors were also attracted by the slightly higher margins overconfident the desire to carry a matched alternative to Kolanders Chowder. some(prenominal) large retailers had advertised the Fishermans Delight brand as a weekly special at 43 cents per can.Management purposeKolander recognized that the firm faced a serious competitive little terror from the two ne w brand entries. composition there were several semipermanent issues he was considering, his immediate concern was one of developing a competitive strategy to counter the sales decline of Kolanders Chowder. Specifically, he wanted to recover the lost distribution of the brand and switch customers from competitive brands guts to the Kolanders brand. This was to be accomplished within the next 12 months. While increased distribution outside the catamenia market area was a possibility, Kolanders immediate objective was to improve the market position of Kolanders Chowder at retail within the New England are.Estimated from 1989 company records.The research pop the questionIn October 1989, Kolander contacted a local research firm. After a estimate of meetings, the research firm recommended that a series of group interviews be conducted with legitimate users of the two competitive chowder brands in order to explore reasons for the product usage, reactions to the brands, and sensed product differences. Through group sessions of this nature, the research firm believed that the cause of declining sales of Kolanders Chowder could be established and potential solutions identified. The resultsof the group sessions suggested that an important analogy of the competitive canned chowder users preferable a chowder that was thicker and creamier than the current Kolanders Chowder brand formulation. Of the former Kowlanders Chowder users, the desire for a creamier formulation was the predominant reason for switching. Many of these chowder users had switched to either Fishermans Delight or Cape Cod Chowder.Based on these findings, the research firm recommended that further research be conducted to evaluate changing Kolanders Chowder to a creamier formulation. For purposes of the running play, it was recommended that two creamier formulations be developed, a creamy version and an supererogatory creamy version. These two new formulations would be evaluated in a druthers test along with Kolanders current chowder plus the two competitive brands.After several meetings on specific aspects of the proposed research design, Kolander decided to approve the project. Appendix B presents the results of this study. cocktail dress QuestionFocusing on the retail market, what product line does the research suggest Kolander should produce? Guidelines for 3-Slide SubmissionSlide 1 Analyze the info in Table 1 and make a product line recommendation Slide 2 Evaluate the focus group and the taste test and judge the quality of data from distributively Slide 3 What would you have done differently if you had guided the research process for this problem?APPENDIX A New England Soup Company, Audit of Retail provender Outlets (Tables from the Report) Fifty retail food outlets in the New England market area have been audited annually since 1975. These are deemed representative of the potential distribution outlets of canned soups for the New England Soup Company.APPENDIX B Evaluation of Two New Formulations of Kolanders Canned Chowder Research ObjectivesTo evaluate the taste perception for two new chowder formulations among users of Kolanders Chowder, Cape Cod Chowder, and Fishermans Delight Chowder.Research Design and ProcedureTwo hundred manly (n=100) and female (n=100) canned chowder users were selected from four geographic locations representative of the New England market area. The theater of operationss were selected using a probability sampling procedure involving a telephone-administered qualifying questionnaire. Eachsubject was paid $5 for participating in the test.The subjects came to one of four test locations (local churches). They were tested individually in 30-minute sessions. Subjects were brought into the testing room and seated at stalls. An instruction sheet explained that the subject was to evaluate several samples of chowder, that the test would dwell of three parts, and that they would be required to taste a total of 15 cups of chowder. Normal taste-testing procedures were followed.The first part involved predilection louver samples of chowder and rank them from most preferred to least preferred. The five chowders were Kolanders constant chowder, Fishermans Delight, Kolanders creamy (version 1), Cape Cod, and Kolanders extra creamy (version 2). The second and third parts of the test involved tasting five samples again. The samples had different code letters and the subjects were not told the samples were identical to the earlier five. After tasting the five samples, the subjects were again asked to rank order the five samples. For each subject, the test procedure resulted in three preference orderings of the five chowder samples. The preference orderings were combined to form a composite ordering for each subject, a procedure that resulted in a more reliable beatnik of each subjects true preference ordering.ResultsThe data set consisted of 200 preference orderings of the five chowders. Table 1 pres ents 20 preference orderings which are representative of the entire data set. The difference between male and female preference orderings was not statistically significant.The data set was analyse by calculating the average rank order of each chowder and grading the chowders on a five- billet scale ranging from most preferred (1) to least preferred (5). Table 2 presents the results of this analysis.Recommendation and DiscussionRecommendation Change the current Kolanders Chowder formulation to theversion 1creamy formulation and develop a new label which makes this change conspicuous at point of purchase. The table 2 results clearly indicate that the current Kolanders Chowder formulation and the extra creamy formulation ranked significantly (.05 level of significance) lower than the two competitors brands and the creamy formulation. These findings suggest that the market position of Kolanders Chowder can be improved by a formulation change to the creamy version, which ranks higher than the two competitors and should recapture a significant share of sales lost to the Cape Cod and Fishermans Delight brands.