Innovation

Panera Bread is committed to removing artificial preservatives, sweeteners, and flavors along with colors from artificial sources from the food in all cafes by the end of 2016. They have included these items on their "No-No List", a list of ingredients and chemicals they vow to have removed from their food or have already removed from their menu. Panera Bread advocates for clean food. They insist on sourcing and serving high-quality ingredients without artificial additives including added MSG, artificial trans fats, and ingredients they don't believe need to be in the food we eat.

Yolanna Hubbard said, “Everyone is involved in Panera’s mission to impress upon their customers the way to eat better and feel better." She said this is shown in many areas, including in their menus, catering services, etc.

She mentioned a time where they were catering a very large charity event for Dan Marino, and all of the managers from all the stores came together and brainstormed healthy menu items that would please children AND adults. “Because I have a young son, I provided my input on what I think kids would eat, because I don’t know many kids that will eat salad, but a turkey sandwich made with hormone-free meat and fresh bread will taste good to my son and as I a mom I can feel good about giving it to him."

During the interview, I went to the restroom and was amazed to see tube free toilet paper, recycled paper towels and even environmentally friendly soap! When I returned back to the interview, I mentioned it to Yolanna, and she stated that was the standard in Panera, and that their menus are on recycled paper as well. She stated she has started buying more environmentally friendly products for her home since working at Panera, and I admitted to her that I have been doing the same since taking this class.

Inspiration

Thirty years ago, Panera Bread started with one goal: to bake fresh bread from fresh dough every day in every bakery-cafe. Just bakers and hot ovens, with no artificial preservatives or short cuts. At the end of the day, Panera Bread was inspired to donate whatever bread was left over to those neighbors that were in need. Food served in a warm, friendly environment by people who care is what inspires Panera to be a leader in healthy eating.

Overall impact

Panera Bread evaluates each ingredient and menu item to ensure they meet the core areas of Panera's food policy. As stated above, they have a list of ingredients they vow to eliminate or have already eliminated, create high standards of how the food is gathered, and remain one step in front of the competition by researching food products and they way they impact our lives.

Panera Bread is committed to empowering customers to choose how they want to eat by proving transparent menus that cater to all walks of life and nutrition.

Hubbard has lots of suggestions for ways to continue Panera’s momentum. She wants to incorporate a drive-through for some Panera locations. “Maybe more people would eat healthier if it they had greater access to the restaurant," she states. She also hopes to see a complete clean eating menu at Panera by 2026, fully completing the “No-No" list.

She also mentioned building more locations in airports, football stadiums, etc., thus giving people more opportunities to eat healthy even when it's against the norm to do so. She said the last time she went to a Marlins game her only options were a chili cheese dog or a slice of pizza. She thinks there would be excellent opportunity for Panera Bread to expand in a stadium and open up consumers’ palate.

Business benefit

• $2.7 billion revenue
• 47,191 employees
• Ronald M. Shaich, Chairman and CEO
• Day-End Dough-Notion program provides unsold bread and baked goods to local area hunger relief agencies and charities.
• Panera also supports events held by non-profit organizations serving those in need by donating a certificate or fresh bakery products.

Social and environmental benefit

• Purchasing livestock and poultry that have been fed vegetarian-based diets without the use of antibiotics and raised in reduced-stress environments.
• Working and monitoring suppliers and farmers to provide traceability to the source. Actively involved at the field level to ensure highest quality taste and freshness from seed to plate.
• Supporting North American farmers where possible. Romaine lettuce comes from California and Arizona, eggs from Midwest and California, spring wheat from Canada and the northern tier states.
• Working with fisherman to help ensure that their fish is wild-caught.
• Engaging leading experts, NGOs and suppliers to understand how they can best reduce the environmental and societal impacts of sourcing palm oil.
• Working with Feeding America and other hunger relief organizations to reduce food waste and raise awareness about hunger in America.
• Integrating single stream recycling into all cafes. Recycling programs are in 87% of all Panera locations.
• Investing in Panera Cares Community Cafes, which enable consumers to pay what they can and eat high quality, nutritious food with dignity.

Interview

Yolanna Hubbard, Casual Chat