state of innovation - the restaurant genome project - ahic 2015
TRANSCRIPT
STATE OF INNOVATIONIN HOTEL RESTAURANTS
DEVELOPER PERSPECTIVEPART ONE
IS IT BETTER TO IMPORT RESTAURANT CONCEPTS OR TO GROW THEM AT HOME?
MOVABLE FEASTSPART ONE
A WAY TO MINIMIZE THE RISK OF IMPORTING CONCEPTS BY ALLOWING YOU TO TRY BEFORE YOU BUY
STRATEGY ONE
Redzepi, René
NomaCopenhagen, Denmark
JAPAN
2015
Blumenthal, Heston
EUROPEThe Fat Duck
Bray, United Kingdom
AUSTRALIA
2015
INCUBATING CONCEPTSPART ONE
A WAY TO MINIMIZE THE RISKS ASSOCIATEDWITH CREATING HOMEGROWN CONCEPTS
STRATEGY TWO
CASE STUDY #1
CASE STUDY #2
MARRIOTT’SWAY
U.S.TREND
F&BINCUBATOR+ =
VISIBILITY
SPIN-OFF CONCEPTSPART ONE
BECAUSE YOUR EXISTING PORTFOLIO OF BRANDSMIGHT BE A GREAT SOURCE OF INNOVATION
STRATEGY THREE
ESTABLISHED BRAND
LOCALIZATIONEXERCISE
SPIN-OFFBRANDS+ =
2009
2011
DECISION SCIENTIST PERSPECTIVEPART TWO
BECAUSE INNOVATION IS A BY-PRODUCT OF ROBUST DECISION MAKING
THE HUMAN GENOME PROJECT
THE
RESTAURANTGENOME
PROJECT
DECISION POINTS AND CYCLESELEMENT ONE
KNOW YOUR KEY DECISIONS, HOW THEY CONNECT, AND WHEN IT IS TIME TO REVISIT THEM
(Re) Define Context
(Re) ConceivePhysical Venue
(Re) Define Value Propositio
n
(Re) StructureBusiness Model
(RE) DEVELOPMENTDECISION CYCLE
THREE TYPES OFINNOVATION
PROCESS
PRODUCT
BUSINESS MODEL
Adrià, Ferran
OPTIONS AND OPPORTUNITIESELEMENT TWO
ADVANCES IN KNOWLEDGE AND TECHNOLOGY CREATE SPECIFIC OPPORTUNITY SPACES AND NEW SETS OF OPTIONS
Adrià, Ferran
El BullyRoses, Spain
Blumenthal, Heston
The Fat DuckBerkshire, UK
Gaignaire, Pierre
Pierre GaignaireParis, France
INNOVATION – CUTTING EDGE
Attala, Alex
D.O.M São Paulo, Brazil
René, Redzepi
NomaCopenhagen, Denmark
Ben, Shewry
AtticaMelbourne, Australia
INNOVATION – BACK TO BASICS
Bottura, Massimo
Osteria FrancescanaModena, Italy
Blumenthal, Heston
Dinner by [HB]London, UK
Balancing Italian Heritage & Modernity
Recreating British Culinary History
INNOVATION – BRIDGING PAST & FUTURE
AmberHong Kong, China
Villa JoyaAlbufeira, UK
Dutch Chef cooks French in China
Austrian reinvents Portuguese Cuisine
INNOVATION – BRIDGING HERE & THERE
FOOD JOURNEY
CUSTOMER EVOLUTIONELEMENT THREE
CUSTOMERS ARE CHANGING, BUT SO IS OUR ABILITY TO TRACK AND UNDERSTAND WHAT DRIVES BEHAVIOR
CUSTOMER PROFILING
CUSTOMER JOURNEY
