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Taking on Whole Foods directly, though, is starting to look as tough as going up against Home Depot or Wal-Mart. Wild Oats tried by rapidly acquiring stores in markets where Whole Foods operates. But Wild Oats could not execute; it overpaid for real estate, wound up in poorly trafficked neighborhoods and struggled with labor woes, according to analyst Scott Van Winkle of the Boston investment firm Adams, Harkness & Hill. Wild Oats has since shuttered 28 stores, and is planning, under new management, to grow by propping up sales at existing stores and expanding its branches. It squeezed...

Author: /time Magazine | Title: Organic Growth | 8/12/2002 | See Source »

...Wild Oats may have to play catch-up for a long time. Whole Foods' sales have risen more than 20% for 10 straight quarters, and the chain has 21 new stores in development and plans for a total of 400 by 2010. The firm is steadily building its private-label brands, from bottled water to organic macaroni and cheese...

Author: /time Magazine | Title: Organic Growth | 8/12/2002 | See Source »

GARY BERGSTROM: We have been through an almost classic waterfall and are due for at least a decent rally for a while. Where I take issue with other people is in the longer-run outlook for equity returns. You have to be a wild bull on U.S. earnings growth to get even high single-digit numbers out of the S&P 500 over the next five to seven years...

Author: /time Magazine | Title: Forecast: Buy The World | 8/12/2002 | See Source »

...last international inspector to have had the opportunity to assess Iraq's weapons, Butler is in a unique position to judge how they might have evolved. He hesitates to make "wild remarks" but notes that there's every reason to believe Saddam Hussein's arsenal now includes far more weapons of mass destruction than during his tenure...

Author: /time Magazine | Title: He's The Bane of Baghdad | 8/12/2002 | See Source »

...green chilli salad. At Selfridges one can tuck into a plate of salmon ravioli at the Premier restaurant, which has a view over bustling Oxford Street. At Harrods, the clientele in the Georgian Restaurant is nibbling terrine of foie gras with cèpes, fillet of red mullet and wild game pudding whipped up by a chef who used to work at London's The Ivy. Even the most discerning Parisian diners have been reserving tables at Le Chênevert, Galeries Lafayette's chic venue that opened last September to rave reviews...

Author: /time Magazine | Title: Food Fight | 8/12/2002 | See Source »

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