In the US, Panera Bread is gearing up for a comeback after more than a decade of losses.
The company, which went public in 2005, has been trying to reinvigorate the market and re-establish itself as a national food brand after it suffered massive losses in the aftermath of the financial crisis.
But with more than 100 million diners per day in the US alone, there are growing concerns about its ability to survive.
Panera has struggled in the face of a number of setbacks including the decline in sales, food safety concerns and a lack of transparency around food safety.
But its CEO, John Heins, has a plan to fix this and is planning a turnaround strategy.
Heins is hoping to create a new kind of fast-casual chain that has the same ethos and values as the original Panera, but is run by the team who worked there for five decades.
Panereas aim to reinvent itself as an authentic food destination, one where people go from home to shop, eat and enjoy.
It is aiming to bring a healthy, locally sourced food experience to diners and offer a fresh menu every day.
In a preview of the new restaurant, the chain is showing off some of its new concepts.
It will have a small patio in the centre of the restaurant, and it is also working on a new, larger kitchen.
This is an area where Panera could expand its offerings, but there are a number restrictions on how it can expand its menu and how it is prepared.
Here are some of the concepts the new Panera is testing.
Paneroise The restaurant is set to open later this year.
The idea behind the concept is to re-brand Panera as a casual, home-cooked food place.
This would allow the chain to expand beyond its traditional markets.
“There’s so much opportunity in the marketplace right now, it just so happens that there are so many people who want to be able to enjoy food on their own terms,” Heins said.
This includes consumers who are looking for a healthier alternative to fast-and-easy options.
Panerolettes are going to be a little bit different Panera will be introducing a new Panero, a small, simple Panerobe.
It would feature a menu of small dishes and sandwiches, along with salads, sandwiches, wraps and desserts.
Paners can be ordered by the glass, and they would also offer a wide range of vegetarian options.
A menu of fresh ingredients, including a vegan and gluten-free option, will also be offered.
It could be the first Panero in Australia to open in the city.
Heys said the new concept would be the same menu as the Panera that people have used for decades.
“We’ll be introducing Panero’s, but the Paneros will be different,” he said.
“It’s going to take the same basic menu, but we’ll be adding a lot of new things, like a full-service restaurant, with more of a chef-driven approach.”
The restaurant will be open 365 days a year, which means customers can bring their own food and serve their own take on the Panero.
The Paneroles menu will feature fresh, local produce and other menu items, as well as seasonal menu items.
There will also still be a menu for breakfast and lunch.
He said the Paneros would also be the only ones offering gluten-friendly options, as many restaurants have since implemented the new menu.
The new Paneros menu will be a few things different to the original.
You’ll see the Paners salads, for example, and then you’ll have a full menu of vegan options.
“I think it’s going be a lot different than the Panerettes that we used to have,” Heys added.
“The Panerites were really just one-off menus, which were really small, so it was really hard to eat on a regular basis.”
Panerobites The Panera sandwiches are set to be the most popular.
He will be serving up a full Panera range of sandwiches.
The menu will also include salads, salads, a full panini and a vegan option.
The panini will feature a fresh selection of vegan and vegetarian options, and the Pano will offer a full range of salads, from the classic to the creative.
He is also bringing back the Panoramas, a panini-inspired breakfast sandwich that can be served with any combination of the Panorettes and Panero dishes.
He says the Panoras will have the same ingredients as the classic Panera but will be served in a much larger container.
“They’re going to have a lot more protein and fibre, and you’ll get more protein than what you’d get in a traditional Panera,” He said.
He added that the Panores will be the last ones to have Panera’s iconic cheese sauce, which has been used in the restaurant for