Halfpenny SWOT Analysis by Kirsty Walton

Old established business and may struggle to change their ways and adapt to new products

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decline in market

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health concerns

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Expansion in health food range

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Long Established Company

dietary shifts eg. gluten intolerances, protein goals

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crop failure / low yield

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Brand Reputation

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Customers know the brand, and Halfpenny will have a loyal customer base.

B2B relationships

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Large market share

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Strong Customer Base

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80% of market share in Keeland might highlight dependency in one area

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Customer preferences leaning away from normal loaves

Carbon Neutral, eco-friendly practices, using more sustainable supplier (i.e farmers), Long term collaboration

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Develop new ranges

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Only sell in one country

Digital costs and systems - online too

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B2C Sales - diving into that market

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No current innovation

competition from sellers with more diverse product ranges. artisan breads, speciality breads

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Functional structure - can be slow to adapt to changing market conditions

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missing out on the B2C market

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New product range - Cakes as possiblity, vegan product, dairy free

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Strong market Knowledge of products

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Slightly behind on technological advances such as High-speed mixing

inflation leading to price increases, challenges the affordability of products

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Only a single supplier for their Yeast - what if supplier were to have a bad crop / increase their prices

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Very reliant on agricultural products so production is susceptible to harvest issues which are outside of Halfpennies control

Operating in more geographical areas

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Logistics network

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heavy reliance on supermarkets and power the retailers would have

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Awareness of customer wants and ability to innovate

Sustainable Suppliers

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Will attract investors & customers as they are more likely to buy/invest in a product which is environmentally friendly - this will allow them to source cheaper financing & charge a higher price

lacking in digital resources, eg. website, which customers are heavily reliant on these days

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Clear functional structure

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Can't hold high inventory levels (perishable goods) dependent on suppliers for on time deliveries

Diverse product selection

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minimises risk

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Willingness to reinvest profits back into the business

potential job losses if they don't keep up with innovation to maintain steady growth

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Bread can be considered a staple product. You could argue there will always be demand for it (although it is a changing demand, and customers want different variations of bread).

Production

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HP have advanced tech in the production of their product, being able to produce more at a quicker and cheaper rate

increasing amount of regulatory standards which is costly to the business

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Taking opportunity in technology, incorporating AI, demand & forecasting

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Has a good financial gearing ratio showing that they are not in high debt

Updating outdated machinery

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Upskill workforce

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ideas may have stayed quite rigid within the long-running family business

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very strong cash position & low working capital cycle

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Excess cash can be spent on marketing to promote products & increase revenue, or this can be invested into product development (e.g. expanding into artisan bread market segment)

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Awareness of threats and potential future challenges, they can pre-emptively react

ERP System

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Integration of AI solutions or an ERP system that helps with stock ordering since their inventory is all perishable. This would help to reduce inventory holding costs and reduce wastage thus helping their sustainability targets

Strategic locations

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Production facility and distribution centre are located in close proximity to each other. Located in the centre of Keeland, which would be advantageous to deliver to all regions in Keeland.