Make Green Delicious: Sustainability at Jamie Kennedy Kitchens

The case illustrates the challenges of growing sustainably by tracking the 30-year journey of a quintessentially Canadian chef, environmental champion, and strong advocate of slow food, seasonality, local sourcing and artisan food production. Set in mid May 2007, the case decision has Toronto-based Jamie Kennedy pondering several expansion options for Jamie Kennedy Kitchens, a corporation with three main ventures. Jamie Kennedy Kitchens' annual revenues were more than $7 million and earnings before taxes of 6.7 per cent in an industry typically averaging 3.2 per cent were testimony of the growing appeal of organic food and wine pairings. With influential cook-books, global accolades, rave reviews by acclaimed food critics, and a fast growing base of satisfied customers, Jamie Kennedy was well positioned for growth. Yet Jamie Kennedy grappled with the implications of growth for the core pillars of his business. The case explores the trade-offs between financially profitable growth and Jamie Kennedy's determination to stay true to local sourcing and cooking with seasonal ingredients and his environmental values. The case asks students to anticipate growth alternatives and articulate their points of leverage or disconnect with Jamie Kennedy Kitchens current business model, as well as Jamie Kennedy's cuisine and personal values.