Mattson: Innovation for the Food & Beverage Industry’s Post

Scaling a fast-casual concept requires passion, precision, and persistence. 🍔🍕 Here's how Christian turned a simple idea into a thriving burger and pizza group. Christian Brandt is the visionary behind Jagger and Otto Pizza. In the latest episode of The Food Service Growth Show, he shares the vision and strategy that allowed them to keep growing despite the tough economic climate. 🌟 Fast Facts: - Jagger: A burger brand with 16 outlets in Copenhagen and Oslo. - Otto Pizza: A successful pizza concept with 7 outlets. - A combined total of nearly 30 outlets by year's end. 🔑 Key Insights: - Consistency in Quality: Inspired by giants like McDonald's, Jagger focuses on consistent quality across all outlets, blending high-end culinary practices with fast-casual efficiency. - Organic and Sustainable Growth: Emphasising organic, locally-sourced ingredients, Christian's approach is a testament to sustainable and responsible food service. - Customer-Centric Menu Development: With a diverse menu catering to various preferences, including vegan and vegetarian options, Jagger and Otto Pizza understand the evolving palate of their customers. - Strategic Expansion: Despite challenges, Christian's strategic vision led to successful expansion beyond EU borders into Oslo. - Empowering Leadership: Christian's leadership style empowers his team, fostering a culture of passion and dedication in every aspect of the business. 🎙️ "It's about creating a place where people love to work, and customers love to visit" Christian's journey is more than just about opening restaurants; it's about: - creating experiences, - nurturing talent, and - building a brand that resonates with both employees and customers. Listen to the full episode for a deep dive into the world of Jagger and Otto Pizza (Link in comments). #restaurantgrowth #fastcasual #foodservice #sustainableeating #leadership

👏 Big Brands CAN make big moves, fast 👏 Why CosMc's is a masterful case in foresight to action... You've probably seen the launch and early coverage of CosMc's this week (below if not), but what is so refreshing about this concept is the clear connection from foresight to action that proves large and complex businesses can take confident leaps. From my outside-in vantage, here is what I see... McDonald's, and CosMc's by extension, are hitting the confluence of several trends at once: - Snackification and (the return) of Sensorial Sips in the food and beverage category 🍹 - Personalization and Purposeful Paradox from a cultural perspective (Remember the Grimace Shake virality, the Saweetie and BTS launches of season's past - continued trajectories of McDonald's place in consumer culture - encouraging consumers to own how the brand and products adapt to their lives) 🌎 - Atomization of Business Processes at an industry-level - McDonald's invented systematized mise en place. This would be a big part of how they are able to actualize category and culture-forward launches like CosMcs ⚙ In actualizing the concept, McDonald's brings muscle memory for efficiency and scale. I also see an acute eye on trend evolution to right-time lauches and create willing-to-wait-for-it demand from consumers in a category known for speed. As we see the early outcomes from this concept, cheers to Joanna Lepore and team, hope you are toasting with a chilled Tropical Spiceade. ❤️ 🍟

So, you've dreamt up a game-changing product perfect for restaurants. Now comes the challenge: convincing busy chefs and owners that your innovation belongs on their menus. Luckily, I'm sharing in today's blog what I've learned from a successful business in the restaurant industry. ➡️ Comment 'blog' to read ⬅️

So, you've dreamt up a game-changing product perfect for restaurants. Now comes the challenge: convincing busy chefs and owners that your innovation belongs on their menus. Luckily, I'm sharing in today's blog what I've learned from a successful business in the restaurant industry. ➡️ Comment 'blog' to read ⬅️

The news about Craveworthy Brands' latest developments comes while witnessing a surge in Food Hall #growth, with hundreds currently open nationally and another 100+ under construction (Source: CivicScience). The company is also launching a new breakfast concept -- big CONGRATS to Gregg Majewski and the team, and their partners at Toast. These are no small feats in any shape or form... Innovation in the #restaurant industry can be TOUGH! Nation's Restaurant News has covered recent years of restaurant experimentation challenges from other well-known companies: Restaurant Brands International closed their KYLO food hall. The Wendy's Company reduced it's plans with REEF. Chili's shut down it's delivery-only location. Meanwhile, Inspire has a lot going on the format #innovation front, operating Alliance Kitchens on the digital side while having been pioneers of QSR "food halls" a.k.a. co-branded Dunkin' and Baskin Robbins locations. Dine Brands Global had 8 international co-brandings of IHOP and Applebee's Neighborhood Grill + Bar before making headlines about bringing it stateside. And just over a month ago, QSR reported on the #service struggles at CosMc's, the McDonald's pilot aiming to strike a new balance between technology and customer service. McDonald's loves testing their innovation internationally too. So what's essential? 1. Streamlined Operations: Efficient kitchen workflows and inventory management systems to handle multiple brands under one roof; minimizing waste, maximizing productivity and profitability. 2. Technology Integration: Leveraging all the data in your tech stacks without distractions to help your teams with the answers they need most. 3. Connecting w/ customers: Fostering strong relationships with the community, encouraging feedback and making improvements based on insights. 4. Adaptability w/ sustainability: Staying agile with experimentation while incorporating best practices for sourcing, packaging, and waste management. ClearCOGS helps with A LOT of that. In an industry where innovation is both challenging and essential, it's exciting to see Craveworthy Brands adapting and helping to lead the way. Emerging brands can keep a close eye on how this innovation comes to life.

The Tranformative Magic of Reflection Mugaritz is one of the world's top 10 restaurants. Here is something valuable I learned from them this past week. They intentionally close for four months annually to reflect. Yes, you read that right. 4 months! The result of the reflection is a reimagined menu that has made the restaurant in the top 10 for 12 years in a row. This deliberate pause fuels innovation, birthing fresh, groundbreaking ideas. 🌱 The power lies in the intentional act of stopping, reflecting, and uncovering new ideas. 🚀 If you're aiming for something truly impactful, embrace the transformative force of reflection. 🌟 #Innovation #Reflection #improveyourself

INNOVATION AND CREATIVITY Transforming the kitchen into a lab, where ideas ferment and creativity flourishes. A collaboration dinner is more than a meal; it's a manifesto of innovation, showing the world that the fusion of minds is the secret ingredient to culinary magic. #innovatetoinspire #TEDxchef #collaboratingchefs #chefswork #changethesystem #teamwork #4handsdinner #goodfood

Pioneering the Brewvolution: Leadership Insights from the Heart of the Food and Beverage Sector As a brewery owner deeply embedded in the vibrant tapestry of the food and beverage industry, I've come to realize that our journey isn't just about crafting exceptional brews—it's about igniting a revolution of taste, innovation, and leadership. In an industry where trends shift as swiftly as the bubbles in a freshly poured pint, staying ahead requires a keen eye for innovation. It's not enough to follow the crowd; we must dare to innovate, to push boundaries, and to create experiences that captivate the senses. Whether it's experimenting with novel ingredients or embracing cutting-edge brewing techniques, the essence of innovation lies in our willingness to challenge convention and pioneer new frontiers. But innovation without effective leadership is like a brew without balance—lacking the harmonious blend of flavors that elevates it to greatness. As leaders in the food and beverage sector, it's incumbent upon us to cultivate a culture of excellence, empowerment, and integrity. By nurturing our teams, fostering a spirit of collaboration, and leading by example, we can inspire greatness and propel our businesses to new heights. Yet, true leadership extends beyond the confines of our own breweries—it's about driving positive change across the entire industry. By sharing insights, collaborating with peers, and championing best practices, we can collectively shape the future of food and beverage. So let us raise our glasses to the journey ahead—to the relentless pursuit of innovation, the unwavering commitment to leadership, and the boundless possibilities that lie on the horizon. Here's to pioneering the Brewvolution, one sip at a time. . . . . #BreweryIndustry #Brewculture #FoodandBevargeSector #MinistryofbeerCP

Leading the Market: Success Stories of Wine Brands Embracing Canned Packaging In recent years, the wine industry has witnessed a notable shift towards canned packaging, and some brands have truly excelled in this transition. From outdoor events to convenience stores, canned wine offers portability and accessibility that traditional bottles often lack. Brands like XYZ Wines and ABC Vineyards have embraced this trend, showcasing innovation and adaptability. By effectively marketing their canned offerings and emphasizing sustainability, they've positioned themselves as leaders in this evolving market. Join us as we explore their success stories and the future of canned wine. #WineIndustry #Innovation #CannedPackaging #MarketLeadership #Sustainability

When Craveworthy Brands acquired Untamed Brands a couple months ago, culinary and supply chain expert Becca McIntyre got thrown into a "melting pot." Last week, Bret Thorn was on Nation's Restaurant News' Extra Serving podcast with Becca talking how acquisitions impact her areas of the business (https://lnkd.in/erC95cea). And by the way, Craveworthy's #restaurants use Toast. If you have it stacked right, #technology is a major advantage in navigating the complexities of culinary and supply chain management. For #culinary teams, preparing the right amount saves #food costs, and streamlining prep schedules does the same for #labor & #operations. Accurate #forecasting optimizes these things, while maintaining quality. #Supply chain experts ensure that the right ingredients are available at the right time. In cases like this, ordering the right amount can be especially similar to prepping the right amount (again IF you have the right technology). ClearCOGS helps with all of this, by turning data into actionable insights. We bridge the gap between culinary creativity and supply chain efficiency. What strategic advantage is your cutting edge in this rapidly evolving industry?