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What is true food innovation? How is it defined, How can I set a culture of innovation in my company? What are some time-tested and experienced-based best practices? How do other industries operate? How do we measure innovation success? What are tangible performance metrics? What role and responsibility does the CEO have? What is a dedicated Innovation Team? Is this team detached from normal plant processes?
If you have ever asked the above questions, then this workshop will give you those answers, and give you time to evaluate innovation processes in an applied personal project. The principles discussed in this workshop are based an multiple books and business successes documented by Harvard business professors in multiple non-food companies.
This course has been taught at Johnson & Wales Culinary University, at an international 350 store restaurant chain, and used in a private equity menu assessment of three QSR restaurant chains totaling 750 stores in another international organization