Why is there so little new product innovation in the restaurant and hospitality industry? - and we are not talking creative new recipes which exist in abundance! Food companies have even changed their R&D Centers to "Innovation Centers". One reason might be that true product innovation means "change" - and people resist change. A second reason is that the "Go-to-Market" process in most companies resists change - i.e. its less risk adverse to market a new line extension even if its just a new flavor. And third, a company may not recognize the sales opportunity behind a new concept under development by a culinary chef or food technologist. It takes a smart business manager to see the potential.

 2010 Seminars & Workshops