innovation

Imagining the Restaurant of the Future

A day spent musing on leading edge thinking at the Food and Drink Trends & Innovations Conference 2017 sparked many a thought about the future direction of this exciting and dynamic industry. One topic in particular (aside from of course the great presentation on innovation shared by Paul Gaskell and Steve Reeves) really got me thinking.

Listening to a discussion on restaurant trends, led by Anna Fenten from Levy Restaurants UK, I reflected on the following:

How different would a restaurant started in five years’ time look compared to now?

A focus on reducing food waste: Young Danish upstart Too Good To Go have recently launched in the UK. Their app connects restaurants who have surplus food at the end of service with customers wanting great food at a discount. It’s an excellent example of a business delivering a triple win; it gives restaurants a boost to their bottom line, it reduces food wastage, and is good for the end consumer who get a cheaper meal.

Further embracing of the takeaway customer: Deliveroo, Ubereats and JustEat have redefined the takeaway and enable consumers to enjoy restaurant quality food at home. Innovation in this industry is just getting started. Deliveroo have recently launched Deliveroo Editions last month, a series of “dark” kitchens for casual dining brands to rent and use solely for their takeaway customers. This allows restaurants to optimising their food for takeaway and take pressure off their own kitchens.

Greater use of technology to attract customers: Smart Home services like Google’s Echo and Amazon’s Alexa may soon be able to respond sensitively to the question “where shall we go for dinner?” by overlaying customer cuisine preferences, propensity to travel for food, and cross-reference with table availability (or takeaway delivery wait times). Surely this is more intuitive than panic Googling? The development of Facebook Messenger bot apps also enable restaurants to engage customers through new channels at just the right moment to entice them in.

A slicker in-restaurant experience: Eating out will mostly likely always need a human element, but soon many elements of service could become automated. Apps like CAKE and Qkr make paying the bill less of a pain, and brands like McDonald’s and Applebee’s are embracing self-service kiosks and iPads for great efficiency when ordering. Who knows, maybe your food will be delivered to your table by drone?

More flexible restaurant spaces: The rise of the pop-up restaurant allows for restaurateurs to trial new concepts more flexibly and at lower upfront cost. In fact, why shell out for a restaurant at all when you could host your restaurant in an inspiring space for a few months at a time before packing up and moving on? It helps make the high street more vibrant, allows for chefs to test more experimental ideas, as well as give established restaurant brands the opportunity to test their vision in new areas without investing too much first.

One thing is for sure. Disruption in the restaurant business is just getting started.

Originally published on The Value Engineers’ blog.

Cadillac: the new transport industry disruptor

True innovation should be bold, not incremental.

True innovation should disrupt and drive an industry forward by better servicing customer needs more cheaply, quicker and more efficiently than before.

Sadly, this too often means that true innovation is reserved only for the start-up world, those ambitious guys and gals who don’t carry with them the baggage and risk aversion so typical of corporate environments. Some big brands do aspire to adopt the nimbleness of a start-up; innovation borne out of bootstrapping, a “move fast, break things” mentality, and no company politics. Some brands do achieve this too, but it is rare. It is even rarer to hear of brands that anticipate the future direction of a market and beat the start-ups to the punch.

Cadillac is such a brand.

In a move that sounds more likely to be dreamed up in a college dorm room than a boardroom, Cadillac have drawn into question the whole purpose of buying a car by launching a subscription model service for their suite of vehicles, called Book by Cadillac. $1500 a month gives you access to a range of Cadillacs which you can chop and change throughout the year at a moment’s notice, without having to pay extra for registration, insurance or maintenance.

What a great example of a brand recognizing that the status quo is ripe for change, and they should be the ones that change it. Just think of the possibilities. Got a weekend trip in the country lined up and want something sporty? Swap your sedan for a coupe. Planning a road trip and need some extra room in the boot? Swap the coupe for an Escalade. Just need something straightforward for the commute? Swap back to the sedan.

Sure it means you actually don’t own a Cadillac.

But do you really need to?

cairo, uber, business, travel, traveller

Uber: the business traveller’s safety blanket

Travelling through an unfamiliar country on business is a tiring and bewildering affair.

One of the first, and arguably most frustrating, situations happens immediately after you land. Stumbling out of the arrivals hall, with little idea what time of day or night it is, not least where on earth your hotel is, it is tempting to collapse into the nearest cab.

And I did exactly that a few days ago, stepping out into Cairo where I was greeted with a scrum of taxi drivers. The most persistent ended up charging me about £20 for what turned out to be a relatively short journey. I was, however, grateful and was duly whisked away to my hotel. It was only when I met a colleague in Egypt did I realise that Uber was flourishing and I should use it instead. No cash, no haggling on price, and a reliably efficient route. Exactly the same journey in reverse? The equivalent of £2.

So I left Egypt with a bruised ego and a renewed love for Uber.

The system works. Excellent.

 

PICK YOUR DEVICE, PICK YOUR PRICE

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This news article sparked my interest as it proposes an interesting way to segment your audience, suggested by the head of Dreamworks Animation.

The proposed idea is that you pay different prices for films depending on the device you view it on. So buying a film to play on your smartphone will cost less than it would to play on your tablet, and much less than it would cost to play the same film on your TV.

I’m not entirely sure how this will effect behaviour (will consumers really see the value of paying extra to watch a film on their TV compared to their tablet?); and further I can’t quite yet see the feasibility of the pricing structure, especially given the fact that the market at the moment is trending towards seamless accessibility of content across multiple devices (e.g. you can download a film on your laptop and use Chromecast to watch it on your TV, or the music on your phone is automatically backed up and accessible on your tablet).

An interesting musing nevertheless, and it’s great to see innovative thinking when it comes to segmenting your audience.

(Originally posted on The Value Engineers blog on May 1st 2014)