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  • January 2005 (Revised April 2006)
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Stonewall Kitchen

By: Myra M. Hart, Victoria Winston, Kristin Lieb, Kenna Wyllie Baudin, Alison Bell and Leslie Simmons
  • Format:Print
  • | Pages:26
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Abstract

Jonathan King and Jim Stott, the founders of Stonewall Kitchen, started out in 1992 with a simple business selling jams and jellies at local farmers' markets. By 2004, they had grown the company into a $25 million organization with 250 employees. They expanded their range of services to include high-end specialty food manufacturing and wholesaling, as well as retailing through free-standing stores and catalogs. King, who serves as president and CEO, set an aggressive growth goal: to quadruple the business to $100 million within the next five years. Challenges students to consider product/market issues as well as organizational and cultural implications. Raises questions about the impact on the business and the founders of taking on new partners.

Keywords

Strategic Planning; Food; Expansion; Business Growth and Maturation; Entrepreneurship; Financing and Loans; Business Startups; Growth and Development Strategy; Retail Industry; Food and Beverage Industry; United States

Citation

Hart, Myra M., Victoria Winston, Kristin Lieb, Kenna Wyllie Baudin, Alison Bell, and Leslie Simmons. "Stonewall Kitchen." Harvard Business School Case 805-006, January 2005. (Revised April 2006.)
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About The Author

Myra M. Hart

→More Publications

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    Enhancing Women's Financial Strategies for Entrepreneurial Success

    By: N. M. Carter, E. J. Gatewood, P. G. Greene and M. M. Hart
More from the Authors
  • Teena Lerner: Dividing the Pie at Rx Capital (Abridged) By: Boris Groysberg, Victoria Winston and Robin Abrahams
  • Leadership in Law: Amy Schulman at DLA Piper By: Boris Groysberg, Victoria Winston and Shirley Spence
  • Enhancing Women's Financial Strategies for Entrepreneurial Success By: N. M. Carter, E. J. Gatewood, P. G. Greene and M. M. Hart
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