On 26 Opened in April 2003 Scharffen Berger Chocolate Maker its second store in the newly renovated San Francisco Ferry Building, joining a number of other renowned craftsmen and specialist food retailers in this prime location. The opening of this second store was in the middle of the company’s rapid expansion. Scharffen Berger had recently raised $ 4 million in its second round of financing, and it had grown considerably in the last five years at an average rate of 60%. As the first new chocolate … Read more »

On 26 Opened in April 2003 Scharffen Berger Chocolate Maker its second store in the newly renovated San Francisco Ferry Building, joining a number of other renowned craftsmen and specialist food retailers in this prime location. The opening of this second store was in the middle of the company’s rapid expansion. Scharffen Berger had recently raised $ 4 million in its second round of financing, and it had grown considerably in the last five years at an average rate of 60%. As the first new chocolate company, opened its doors in the United States to open in the last 50 years, Scharffen Berger had unprecedented success in an industry dominated by a handful of large manufacturers reached. As they at first set up shop in 1996, the company’s two founders – gained national attention for their high quality chocolate with small artisanal methods produced European – John Scharffenberger and Robert Steinberg. Through its commitment to quality, Scharffen Berger became a favorite of the media and a major player in the burgeoning gourmet chocolate industry. Their carefully developed reputation for quality while expanding production possibilities was likely to be a key issue for the company as it continues to grow.
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from
Michael T. Hannan,
Greta Hsu
Source: Stanford Graduate School of Business
18 pages.
Release Date: 20, April 2004. Prod #: OB46-PDF-ENG
Scharffen Berger Chocolate Maker HBR case solution