foodpanda’s Post

Last week we popped up (virtually) in Miami (USA). It's been during the Greenbook IIeX Latam. 2024 MIAMI 25-26 septiembre, the Insight Innovation Exchange event. Our friend and partner at wonnd in Latam, Eduardo Sincofsky (also Founder & Director of wearenox), presented together with Erik González Noha from PepsiCo, the "spicy" work we developed together joining forces from wearenox & wonnd for PepsiCo. The insightful results of the project are the result of a great collaboration between PepsiCo, wearenox & wonnd. The challenge was to unlock new meanings and opportunities in the world of spicy food, and also reveal some relevant cultural codes from such interesting countries in the region as Peru, Ecuador, Chile, Guatemala, and Colombia. Applying the principles of biases and behavioral economics, we have consolidated an innovative methodological approach that has been very productive. As we always say at wonnd: the approach is part of the solution. And this case proves it. This project would not have been possible without the intelligent courage of Erik González Noha, Consumer Insights Senior Manager - PepsiCo Southern Cone. I perfectly remember when he gave us the GO to a project with an unconventional approach and design, mixing different methodologies and professional perspectives, working with psychologists, semiologists, sociologists, strategists, marketers, and consumers from Argentina, Chile, Brazil, Venezuela, and Spain. Unfortunately, we couldn't be with Eduardo & Erik in Miami, but our co-founder Gerardo Fuksman was able to share his two cents online while scratching his head to pull up some ideas :) We would especially like to thank and acknowledge Edu for his generosity, wisdom, and collaborative culture, Erik for his courage and confidence in giving space to innovative proposals, and Rafa Cespedes for generating these spaces for exchanges. #insights #innovation #culturalcodes #behavioraleconomics #System1 #strategy #Spicy #nox

"Chase the dream and success will come" - that's the mantra of Ocean Basket's founder Fats Lazarides. It has always been my dream to work with people from all over the world. My insatiable curiosity has been fulfilled at the GRIF - Global Restaurant Investment Forum - Edinburgh. Thank you James Hacon for including me in the panel discussion on international expansion. THEMES THAT STOOD OUT 1. Besides due diligence, business modeling, market understanding and other clever stuff that is needed before entering a new market, the underpinning themes for success are: - Be humble - the people of this country have not been waiting for you - It's NOT about you. Focus on the value you can add to the guest, to your investor/partner and to the community - Partner with locals, learn and immerse yourself in their world 2. Restaurants are upping their 'dashboard' and data game. Focus is on enabling restaurant operators with daily data that helps them make decisions. Monthly reviews only provide hind-sight. Daily indicators ignite call to action 3. Do well by doing good. Gen Z are watching and judging. Profit and care are intertwined. BOTH AND.. 4. Restaurants are here to stay. More people are dying to connect with each other and dining out is one of consumers' priorities 5. Our industry is starting to diverge into 2 segments - Convenience (tech driven) and Hospitality (human driven) AND MY PERSONAL FAVOURITE - "Develop systems that don't feel Institutional" Some incredible thought leaders and hospitality gurus.... Simon Farrow Jennifer Pettinger-Haines James Brown Nicolas Budzynski Thom Elliot Romy Miller Yasha Estraikh Lauren Scott-Harris Kate Nicholls OBE #globalexpansion #opportunities #seafoodrestaurants #UKrestaurants

Back in the pandemic, I ended up stuck in Gosau, Austria. Rather than just waiting it out, I dove into helping local hotel chefs start a food delivery service. I led the charge on branding and marketing, turning it into a regional sensation. Being back in Gosau last week, I was reminded of the genuine connections I made there. This whole experience offers a valuable perspective on business today. It highlights the importance of maintaining relationships and staying connected, sure, but it also shows how empathy can drive success. We weren't just delivering meals; we were keeping spirits high when it mattered most. This approach is something we can all apply in our professional lives. Business isn’t just transactional; it’s relational. The strength of our connections, understanding the needs of our community, and showing empathy can set us apart in any industry. In a way, the success of our little project in Gosau mirrors how businesses can thrive by focusing on people first. It’s a lesson in the power of empathy and staying connected, minus the cheese. #BusinessToday #EmpathyInBusiness #StayConnected #BuildingRelationships #advertisingandmarketing #digitalmarketing #marketing #kickstart #programmaticadvertising

Employees in Google’s corporate headquarters come from all corners of the world, but they feel a little closer to home when they see familiar foods from their homeland on the cafeteria menu. With a goal of satisfying a diverse, ethnically varied palate, Google’s first food guru and chef Charlie Ayers designed menus that reflected his eclectic tastes yet also met the needs of an increasingly diverse workforce. He created his own dishes, searched all types of restaurants for new recipes, and often got some of his best ideas from foreign-born employees. For example, a Filipino accountant offered a recipe for chicken adobo, a popular dish from her native country. Scattered around the Googleplex are cafés specializing in Southwestern, Italian, California-Mediterranean, and vegetarian cuisines. And because more and more Googlers originally hail from Asia, employees can find sushi at the Japanese-themed Pacific Café and Thai red curry beef at the East Meets West Café. Google believes that food can be a tool for supporting an inclusive workplace. The array of menu options gives people a chance to try new things and learn more about their coworkers. And the company knows that when people need a little comfort and familiarity, nothing takes the edge off of working in a foreign country like eating food that reminds you of home.

Prefer was selected for SPACE-F! This is huge for a few reasons: 1. New (big) partners SPACE-F partners with companies like Nestlé, Thai Beverage PLC, and more. Success for us would result in a pilot partnership with one of them. 2. New market: Thailand Coffee's market size in Thailand is $5B. Excited to get involved. 3. Employee training An important part of our company culture is learning a lot (fast). We’re excited for our fresh faces to join Space-F’s courses. Big love for SPACE-F and Innovate360 for believing in us. Ding Jie is in Bankgkok now - ping him if you're there. Let’s go make it happen Prefer | bean-free coffee!

New Year may be a role model for every success seeker. It is right to say because new thing always provides some facilities to do regular tasks. May this year be filled with success, joy, and new milestones. #FarEasternImpex #Vibgyor #fei #foodingredients #foodmanufacturing #foodbusiness

Dear colleagues, business partners and followers! This week Talent Plastics Tartu starts with the much awaited summer holiday. During the period of 15.07-04.08, the Tartu Talents: 1) explore emails such as hotel room bookings to Portugal, Malta or maybe even another city in Estonia; 2) receive packages from Amazon or local providers as during holidays Estonians usually think its the best time to start renovating the house; 3) produce grilled food more then one should in a short period of time per person. Scrap rate will be 0, nothing will remain without use and usually there is high precision operating at the grill; 4) discuss whether to go to the beach or hike this time around. Could be the toughest discussion of them all as the weather promises to be nice (fingers crossed!). Being outside is a non negotiable; 5) and many more fulfilling and important tasks. Suffice to say, there is much to do but we try to rest as well to come back and be ready to tackle the work related tasks as actively as the mentioned list above. We wish you all a great holiday and fun summer! We all need and deserve it :) #talentplastics #summerholidays

𝐓𝐡𝐞 𝐠𝐨𝐥𝐝𝐞𝐧 𝐫𝐮𝐥𝐞 𝐨𝐟 𝐛𝐮𝐬𝐢𝐧𝐞𝐬𝐬: 𝐇𝐚𝐯𝐞 𝐟𝐮𝐧. Robbie Brozin, co-founder of Nando’s, captures it perfectly: “Restaurants are retail. But while retail is brutal, restaurants are even more so. Yet customers want to see shiny eyes and smiling faces. It has to be fun.” This ethos is part of what propelled Nando’s from a small takeaway in Johannesburg to a global brand. When Fernando Duarte and Robbie Brozin decided to “take this chicken to the world,” they didn’t just create a business; they created an experience - an experience built on passion and genuine enjoyment. It’s the energy customers feel when they walk through the door and why they keep coming back. For any business, and especially for those in the service industry, this principle holds true. When your team enjoys what they do, it shines through in their work. Want to know more about how a simple philosophy of fun helped Nando’s rise to global stardom? Dive into my full article in Business Leader and discover the spicy tale of strategic growth and unwavering passion. https://lnkd.in/eq_Y_h4n 

In Seth Godin's "Personal MBA", he lists "The Drive to Bond" as one of the Core Human Drives; and one of the examples of businesses built on the drive to bond that surprised me: Restaurants. I mean, I just always assumed that restaurants were primarily about food. But thinking of my experience at the recent #XenProjectSummit, there was a reason we often ended wandering around as a large group looking for the right restaurant; and although good food was obviously the main component we were looking for, at the back of our minds was always the real goal: the ability to sit together and connect with our colleagues. A place with good food and a great, easy atmosphere would trump a place with amazing food but a poor conversation hands-down. And of course, when I'm traveling alone, I find the whole process of getting a table, ordering food, etc. mostly tiresome and a waste of time. Thinking of restaurants I've enjoyed and those I haven't, it's clear the ones I've enjoyed the most have understood this principle: That what they're selling is bonding; and that while having good food is an important component of that, it's only one of many critical components.

“My personal goal is to give our guests the best experience possible. Every day! All year round," our customer, 𝗠𝗶𝗰𝗵𝗮𝗲𝗹 𝗥𝗼𝗹𝘃𝗲𝗿, points out as he welcomes us into his first McDonald's restaurant. Have you been there yourself? At McDonald's Nyborg, Denmark? 🍟🍔 "I'm interested in the business and its development. It's the business concept that sparks me - the way we develop it - grow it - and gradually add more and more employees.” Michael owns 𝟭𝟭 𝗠𝗰𝗗𝗼𝗻𝗮𝗹𝗱'𝘀 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁𝘀 across Funen and the southern part of Jutland. He, therefore, also owns 𝟮𝟮 𝘂𝘁𝗲𝗻𝘀𝗶𝗹 𝘄𝗮𝘀𝗵𝗲𝗿𝘀 𝗳𝗿𝗼𝗺 𝗝𝗘𝗥𝗢𝗦 🤗 And to get an insight into Michael's business journey, we are invited to visit him where it all began ... Read along to get an insight into Michael Rolver's way of doing business: 👉 https://shorturl.at/ryRSZ 👈 At JEROS A/S, we want to thank Michael for his hospitality and helpfulness 🙏 Especially when it comes to letting our film crew move into selected restaurants to depict how JEROS helps McDonald's streamline the cleaning processes associated with dishwashing so that the restaurants achieve the shortest possible washing time with the minor consumption of water, energy, and chemicals. Cleaning processes that ensure a consistent and bacteria-free result with every wash. Or, as Michael puts it very honestly: "I have to say that I hardly notice the JEROS machines in everyday life. They do their job and they help make the workflow run smoothly at the pace that characterizes McDonald's." We hope you enjoy the article 🙋♀️🙋♂️ #McDonald's #foodprocessing #foodsafety #hygiene