Today, we live in a dynamic and turbulent world. The wave of mega-trends, including rapid change in globalization and technological advances, is creating new market opportunities for everyone, especially the hospitality, food and drink industry. For businesses to survive and prosper innovation is imperative and at the highest level in this new world, innovation has a new purpose and is far more reaching. It had to helping create a smart future where we can enjoy the best quality of life possible and that in itself will create even more opportunities and growth
You just have to look at companies like Deliveroo, they are changing the way we eat and buy food or TABS, tech that manages the deployment of the millions of gig economy and temp workers. To the work FIAL have been doing, they are focused on growing the share of Australian food in the global marketplace which serves the new higher purpose of innovation.
At the next level down we should never forget the role innovation plays in actual day to day New Product Development, but its seen as slow, process driven, takes a long time to get a product to market. That’s because companies are still trying to use only processes, but in the new world and that doesn’t work. e have a different model and its simple, we apply our real food, drink, retail and hospitality skills, knowledge & experience and food, drink and as hospitality entrepreneurs into helping food companies & retailers. Rapidly create & test. on-trend, first to market, high growth food ideas consumers love. And we do it by taking a leaf out of the Agile playbook and have instilled a culture foodie thinking, the art of the possible, insight driven experiences, customer first thinking, experimentation and love of products. We call this the 4 key pillars of what we call Entrepreneurial Innovation
The core principles of agile provide a roadmap of how agility can be translated in other areas of the business. The key to making this happen is you have adopt an Entrepreneurial and start-up mindset. Its those traits that will ensure your innovation challenge gets of the ground and its what will keep the costs and operation lean, before scale. Its something I have seen across business its states in the IT then it spreads throughout the business, it enhances creativity, especially when it come to development mode. On go the corporate blinkers and you are back to square one.
I need not be that way and the end of the day we are trying to solve complex issues, navigating change and getting stuff done – this is Agile
You should create your own innovation and creative mission and I need to be led from the top of the business. You can also that the Agile Principles and adopt them to ensure you a realising value early on. A point in case, when we created Pucker Up, we had a test audience, the guests that came to ours and our business partners restaurants from Darwin to Dublin. We took the feedback and just iterated the product based on feedback from the only the only person that counts –the Customer!
Open and honest : That means dialogue across a range of stakeholders and even you potential target audience. Keeping secrets in running innovation projects is setting yourself up to fail, the benefits you all gain more knowledge, but you have to also remove the silo mentality which are blockers. When you instil openness and transparency get better faster innovation and start to see early benefits.
·Experiment over the end product. Reformulating a product after launch is a difficult, so deploying a test and learn strategy as you work through your spints – you could do this via a popup or concept stores of a farmers market. The feedback you get will also help reduce the risk of failure, as in Agile use iterative loops, in which consumers can try out and evaluate the idea. It’s cheaper, uses less people and its quicker and if fail. Fail fast or even incentivise early failure and move on the something new
Collaboration Throughout. From customer innovation panels, to creating a simple innovation process everyone knows and gets, to even working with start-ups or via a co-ventures. It’s not with the just customer and their feedback. It’s about all stakeholders, Real collaboration it’s not just a survey with customers or awarding large prizes in idea contests is not enough. The focus is on working together towards meeting the innovation challenge at pace.
·Adapt don’t resist: Change cannot be avoided in a world that is always changing. But an agile approach is about not just reacting to change but acting proactively. The added value in the adaptability to the company’s culture is immense, more culture, less yeast infection! If you create a customer first and love you product, you will want to do right by them and it so you more attuned so changes or adjustments to a product are no problem and everyone wins
our consulting team have been looking at some of the next innovate ideas and future trends within the restaurant, food & drink and hospitality sector in Australia and further afield. One thing is for sure, love it or hate it technology is going to have a hand in everything we do. And with the integration of technology - we can find commercial, sustainable and scalable solutions to transform the food industry for the better.
competing restaurants in xintiandi, a popular dining district in shanghai, china, joined forces to reduce food waste and sell their unused ingredients. they combined leftover food and used it to make pizzas, called repizzas. the pizzas come in over 200 flavors, with different options available to consumers every night
We have done some working this in this area looking at how we can turn factory food waste in the fuel and now sits at the top of all sustainability programmes within food processing.
Tony's Chocolonely's tagline is, "Crazy about chocolate, serious about people." Capitalizing on this socially responsible brand purpose, Tony’s produces and sells chocolate using fair trade practices, while taking a stand against slavery, child labor, and exploitation by buying cocoa beans straight from farmers (and giving them a fair price) via partnerships with trading companies in Ghana and Ivory Coast.
Based in London, the Feedr platform connects corporate businesses looking for catered work lunches and functions with local food vendors. This is attractive because companies are quickly realizing the benefits of having staff eat healthily and, as a result, are wholly or partially subsidizing their food. Feedr can offer healthy catered meals for less than £5 per day, and companies like Etsy, Airbnb, DHL, and PwC chose Feedr over supplying food via canteens.
With food delivery becoming increasingly popular, ghost restaurants that are designed solely for delivery are popping up everywhere. One of these ventures is Taster. The company has a chain of online-order-only restaurants that can prepare food in five minutes and have it deposited at your door via Deliveroo in just 20 minutes on average. This is an area we know very well from the culinarily to the logistics to the location and have done a lot of work in their area for food retailers in the UK.
Startup Stixfresh has produced a sticker that is said to make fruit stay fresh 50% longer. The sticker works by creating a protective layer around the fruit. Its coating is made from beeswax and ingredients that feature a GRAS (generally considered as safe) status issued by the US Food and Drug Administration.
Another company turning its sights on food innovation for elderly consumers is CERELAB. This R&D center specializing in wheat-flour bread developed a protein and energy enriched brioche bun. The product has been shown to improve the health of malnourished residents in nursing homes better than the typical combination of breakfast and supplements.
Food waste is an issue that consumers and retailers are increasingly paying attention to. Copenhagen-based food sharing app Too Good To Go is bringing like-minded foodies and businesses together. The innovative service connects customers with restaurants who are offering up their unsold, surplus food rather than see it go to waste.
We helped create the first waste to wonder with the award-winning Peoples Supermarket and The People’s Kitchen. The former CEO, is one of our food waste abs suitability consultants
Now kitchens in restaurants, schools, and healthcare facilities can produce fresh, organic micro greens without the need for a local garden. Green growing cabinets are designed to hold growing trays and regulate lighting, water, and humidity to produce the best tasting organic greens and herbs. The risk of losing a harvest due to drought is eliminated, giving kitchens an unending supply of local micro greens.
aspiring restaurateurs are catching on to the fact they don’t need to sink all their start-up funds into a brick and mortar location. food halls are communal dining spaces where operators can rent a booth to test out their restaurant concept. many food halls feature a list of rotating vendors that showcase the best cuisine in the area.
Shipping containers provide an opportunity for entrepreneurs looking to start a restaurant, cafe, ice cream shop, or bar without forking out a ton of money for rent, renovations, equipment, and decor. The semi-portable shipping container can be placed near beaches or parks to attract customers, while also providing more of a natural industrial feel that can be influenced by other styles. These low-cost and unique food serving spaces often second as a drive thru
Check out the work we did a few years back for a global Donut brand and we have done a few more since then. Let’s talk container innovation
In the age of the rock-star chef, pop-ups are their world tours. They even have specially designed posters! And merch! Follow five hot young chefs on Instagram and you'll start to stumble upon pop-ups the way you do Bonobos ads. You'll learn that “pop-up restaurant” can accurately describe everything from a parking-lot cookout to a brand activation to a fine-dining experience. The only through line is that it's temporary—but even then, it might not be. Some pop-ups are sneak previews, market tests of restaurants to come, or offerings from brick-and-mortar spots on another coast.
This is something we have done a lot of working, it’s a cost-effective way to create and test new ideas…Ask how we have helped major brands test new products at festivals with a pop up experience.
THE EXPERIENTIAL DINER WANTS A REAL EXPERIENCE – THAT IS MEANINGFUL – NOT MEANINGLESS
The Experiential Diner, who craves not just an amazing meal, but a new and exciting dining experience. This shift towards exclusive experiences is also creating a new kind of entrepreneur and chefs are turning to events to build their brand and highlight their creativity without the huge costs of owning a full-on restaurant. Something we know a lot about at in the Catering and Consulting team as we have 8 entablements today, which is why created service offer to help helps and brands create these experiences.
In research carried out by Eventbrite, 75% of pop-up event attendees believe it’s worth paying more money for a unique dining experience. In fact, 50% of respondents say that even with the exact same menu, they’d be willing to pay more for a meal at an event with a chef interaction than for a meal at a regular restaurant. Cost is not a major concern to the experiential diner — 59% don’t feel that these dining event’s cost is very important when deciding whether or not to attend, what does it for them?, unique menu or theme, one be one-of-a-kind experience and a memorable location. Best of all its pre paid so a win all around, Diner don’t have to worry about the bill. Chef knows how many covers he needs to turn a profit, less food waste and lost revenue due to no-shows. Then you can up sell everything from merch to booze
A great case is Mazi Mas in Sydney is based on a London program of the same name. In Australia, Mazi Mas organises pop-up events in venues around the city. Each event, usually repeating over two or three nights, highlights the food of two refugee or asylum seeker women from the community who cook their home recipes for a paying audience.
Unlike other innovation consultants, we are chefs, entrepreneurs and food inventors, so if you want to better understand how your bran can make an impact, come and have a chat with us.
Fitting right in with sustainability is the trend for hyper-local restaurants, which takes the concept one step further. Diners are looking for restaurants that grow produce in their own backyard…or rooftop. Growing agriculture is all dependent on space, but it can be as simple as growing herbs to use in cocktails or as expansive as growing tomatoes for fresh salads. For restaurant owners the benefit of being hyper-local is two-fold – not only are they following an industry trend, they also have less waste and save money on produce.
We have designed several of these concepts and worked with a US university and MBA students on the commercial viability, If you would like to know more drop us a line
Chefs and bartenders are mixing things up by adding garden and other food ingredients to the cocktails they’re creating. If you’re thinking savoury, fresh ingredients and herb-infused flavours, you’re onto a trend one of the leaders in this is World of Zing, now growing into a global brand, but keeping its uniqueness, they created a whole new category on airlines, with their delicious culinary cocktails
Australians are stepping out of the kitchen and relying on the convenience of food bought outside of home and delivered via online services. The annual Shape of Australia survey offered useful insights into areas where we need to make changes but also highlighted some positive health behaviours we can use to drive and embed healthier habits and improve our diet.
One in ten of us order food online at least once a week, a third of Australians (36%) said they upsized their meal when ordering online and one in six of us eat a meal or snack bought outside of our homes every day. But this all comes at a price, but I look like a price we are willing to pay. According to research by Cowen, almost half of the people asked use a food delivery service more than once a month. By 2023, it’s expected that the food delivery business will grow more than three times the rate of on-premises sales and another report suggests 70% of meals will be off premise.
What will this mean for your business or restaurant group, we have done a lot of work in this area so drop us a line or come and have a chat about how we can help transform your food business.