We now have customers in Singapore and the Czech Republic! Hooray.
The times, they are a changing. Customers are changing, tastes are changing, dining experiences are changing, competition is changing and the players in the industry are changing.
I was surprised to see the number of people who are still advertising in the Yellow Pages. The budgets that people are spending is amazing, when you think of the returns that you would get if you were spending that money online. We discuss the 7 best uses for the Yellow Pages in 2017.
The online startup space has innovation built in, but the imperative to innovative is a lot more insidious. The lack of pressure to innovate means that Restaurants often slowly decline in their Restaurant as customers needs change.
The rise of Delivery services, pre prepared food, Booking aggregators are all changing the restaurant business.
What kind of person is better at innovation and how can you use that to help your team innovate.
What kind of activities can help you with innovation. How can you change your habits and routines to increase your opportunities to innovate.
We look at how different actions, people and activities. I've started playing the drums and going to art galleries to change the way I think and the ideas that I am having. Without that external stimulas, it is very difficult for your to come up with different ideas.
How did Massimo Bottera develop the ability to fuse art and his culinary techniques to create the dishes that lead to Osteria Francescana.
We discuss business model innovation and menu innovation.
The Business Model.
We discuss how taking ideas from different industries can make a big difference in your industry. Plus or minus 10% everyone else in your industry is doing the same as you. In other industries, there may be much better results.
The Business Model Canvas covers:
You take take existing products and techniques and fuse them together or your can take an object or concept and recreate it in food. We look at the Flavour Thesaurus by Niki Segnit.
We look at the work of Grant Achatz and his Apple Taffy and how it brings back childhood memories which are a fundamental part of the attraction of the menu item.
How can you recreate a menu with different items, maybe cheaper items.
We discuss failure and why it is important to embrace failure as a part of the innovation process.
Wolfgang Puck has said that he has opened a lot of successful Restaurants, but he has learnt the most about the restaurants that failed.