![]() In 2000, the revenue of Amandine Bakery started at approximately $60000 per year, while the amounts figure for Bolo Cakery and Mari Bakeshop were $20000 and $80000, respectively. Additionally, in 2000, Mari was the bakery with the highest yearly incom e, (comma splice error) however, Amandine Bakery earned more money than the others in 2010. Overall, there were remarkable uptrends in the earnings of both Amandine Bakery and Bolo Cakery, while Mari Bakery underwent a considerable decline fall over the period. The line graph compares the annual incomes of three bake houses bakeries in Calgary from 2000 to 2010. By contrast, Bolo Cakery experienced steady increase in annual income to over $60000 in 2010, while the figure of Amandine Bakery made its way up to over $100000 per year. In the next four years, the yearly earning of Mari Bakeshop continued to fall, and dropped to half of its figure in 2000. Over the six years since 2000, the amount of money earned by Amandine Bakery hardly changed and reached $60000 in 2006, whereas the figure for Bolo Bakery rose to nearly $40000 in 2003, then remained stable until 2006. ![]() In 2000, the revenue of Amandine Bakery started at approximately $60000 per year, while the figure for Bolo Cakery and Mari Bakeshop were $20000 and $80000, respectively. Additionally, in 2000, Mari was the bakery with the highest yearly income, however, Amandine Bakery earned more money than the others in 2010. Overall, there were remarkable uptrends in the earnings of both Amandine Bakery and Bolo Cakery, while Mari Bakery underwent a considerable fall over the period. The line graph compares the annual incomes of three bake houses in Calgary from 2000 to 2010. I know it contains many errors, I hope that you can point them out so I can complete this essay. “I’m doing what I want to do,” he says.Hello teachers, this is my latest essay for Writing Task 1. He is pleased with where he and Amandine are now. ![]() Kajita, on a rare break from the back of the store where everything is made, casts an eye over to the door each time it opens. Behind the counter, friendly staff steadily retrieve cookies and pastries from the case, adding them to brown paper bags or boxes. Still, regular customers abound, and new ones show up through word of mouth. Today, they go to the office and then stop in at the Tim Hortons or Starbucks in the lobby. A few decades ago, he says, people would stop in at the bakery for something to take to the office. The changes in what people are looking for in a bakery have not escaped his notice. It’s a hard-won lesson, and it means that when there are too many cake orders coming in at one time, he’s not afraid to turn down the excess in order to ensure the work is steady and all cakes are given the same care and attention. In downturns, he scales back to make certain he never has to lay anyone off. When the bakery is busy, he works longer hours. ![]() He has avoided laying off employees, and that means avoiding the varying staff levels needed in a fluctuating economy. Through the boom-and-bust ups and downs in Calgary, he has remained steadfast on one thing: his staff will not be impacted by the price of oil. Kajita has simplified his business in the last few years, shutting down wholesale production and turning down work when too many special orders are coming in. Over the years, Kajita has expanded the business, opening new locations, only to ultimately shut them down again, retaining only the Tuxedo Park store. After working in Calgary for a few years, he set out on his own, opening the original Amandine in the southeast community of Dover before moving to the community of Tuxedo Park on Centre Street north. Growing up in Nagoya, Japan, Kajita got his start in the world of small business by helping out his parents at their confectionary. In this case, though, it’s the tradition of the European pastries and breads Kajita learned to make in Germany, France and Switzerland before moving to Canada to work in Montreal, Vancouver and at the Fairmont Banff Springs hotel. Shimobayashi family friend and fellow bakery owner Shotaro Kajita has also stuck to tradition with Amandine, a bakery that has been in business for 40 years. ![]()
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