Vojtech Vegh

How quickly do we enter new markets Over the past 12 months, Dodo Brands has expanded its pizza business into 5 new countries, with 4 more set to launch this summer. Now let's review how things have been going: Getting started: On average, it takes about 16 months from signing an MOU to opening the first store. Turkey had the quickest launch - just 8 months - as HQ decided to handle many tasks internally instead of delegating them to franchisees. Active launch stage: Real progress begins once our partner is on-site. From partner relocation to opening, it takes roughly 12 months on average. Turkey and Azerbaijan were the fastest, preparing marketing, adjusting menu, sourcing ingredients, finding premises and constructing the store in only 7-8 months. Construction phase: It takes about 5 months. Finding materials, equipment, and furniture for the first store are the main challenges. Turkey and Georgia were the speediest, with pizzerias built and launched in just 3-4 months after receiving the store design project. Of course, we want to open faster, and here are the main conclusions I have drawn for myself. They are quite obvious, but when confirmed by the loss of time and money, they become more convincing: Local partnerships: Working with local partners or experienced local top-managers greatly enhances our success. They help navigate local nuances and speed up bureaucratic processes. Every time a franchisee engages a local partner or manager, it has a huge effect on the entire project. Back office support: They say every family should have its own dentist and lawyer. Similarly, you can say about our launches in a new country - you should have a good lawyer, accountant, and logistician. They foresee and resolve issues, saving time and resources. Core operational team: A core team comprising operations, marketing, and research & development is essential from the very beginning. As launch time approaches, task volumes increase, making it difficult to handle them properly and onboard new members #dodopizza #qsr #businessdevelopment

98

15 Comments

"One of the biggest criticisms of #specialtycoffee is that it’s inherently exclusive. Specialty-grade coffees are marketed as superior products, which can make them feel less approachable to more “traditional” coffee drinkers."- Perfect Daily Grind So, how can how slot roasting can be a solution? “Slot roasting (or toll roasting or co-roasting) is when people hire a machine or space to roast their own coffee,” shares Craig Simon. Yudi Guo speaks to Craig Simon, Director at Criteria Coffee and Philipp Reichel, COO at Communal Coffee, to learn more about slow roasting. Read more: https://lnkd.in/gJ4dt2Cg

6

#Ecoanxiety? 🌳🌲🌳🌲 Yes, teens have ecoanxiety. #climate #change is the top social cause 13-17-years old in Europe are passionated about. So what? 🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇 What are we doing in the #wine world to attract and emphatize young generations ? Answers are clear and bold. Enjoy 10 min reading this great report by YPulse about our teens. Creating the #liquid #future.

3

Veganuary webinar - Join FREE Veganuary 2024 Official Participant Survey Webinar with International Head of Communications, Toni Vernelli and special guest speakers. #Vegan#webinar/#veganuary   Veganuary Key opportunities for growth and participants' decision-making Who and why Veganuary Which categories and where our participants were shopping Which delivery apps, restaurants or cafes they were purchasing from during January What were their biggest challenges? What new plant-based product development would they like to see? https://lnkd.in/ezqNAPcB

1

Less than half of Europeans trust in food, says new study The latest EIT Food Trust Report has found that declining trust in food is likely to be the reason behind consumers making less healthy and sustainable food choices. A new study of 19,642 consumers across 18 countries has revealed that fewer consumers report making healthy and sustainable food choices, against a backdrop of declining trust in the food sector. The latest EIT Food Trust Report, now in its sixth year, shows that less than half (45%) of Europeans say that they have trust in food, related to the taste, safety, health, authenticity and sustainability of our food system. The report was developed by the EIT Food Consumer Observatory, which drives transformation to a healthier, more sustainable and more resilient food system by providing consumer insights and guidance. EIT Food is supported by the European Institute of Innovation and Technology (EIT), a body of the European Union (EU), and the study was conducted by a consortium of pan-European academic partners. Innovative strategies for product development and portfolio https://lnkd.in/guRxuCDY

1

Here I present my book, for those who are interested in learning more about gastronomy, learning about its origins, history, anthropology, sociology and philosophy. Everything related to the culinary arts and its evolution in the world. https://lnkd.in/es7xQCpn

17

2 Comments

Why Regenerative Farming Needs Organic Certification-And Vice Versa Consumers are rebelling against a food system where causing harm is a basic function of doing business. They are demanding healthier food that heals the planet, that is beneficial to workers and kinder to animals. Progressive sectors of the food industry have responded in kind, with a spate of new supply chain and production rubrics under the heading of “regenerative”. One of the leading lights in this movement is Regenerative Organic Certification (ROC), a three-tiered framework encouraging continuous improvement upon a Certified Organic baseline. Launched in 2017, ROC founders understood that organic was among the most popular and trusted food production standards. ROC now has over 5.7 million acres under cultivation with 50,000+ farms, 370 crops, 118 brands and over 800 products. ROC-certified brands such as Simpli, GoodSam and Lundberg Family Farms continue to rack up industry awards and kudos, while allied organizations such as Mad Agriculture have committed over $50 million in funding to scale up such practices. #sustainability #foodsystems #regenerative #organic #agriculture

8

1 Comment

My favorite part of this is the call out to sommeliers using a crowbar to open and breakdown wooden boxes, to promptly dispose of said boxes. Less wooden boxes! More sustainable/recyclable cardboard! The thesis I wrote for the WSET Diploma was on wine packaging. To summarize: most consumers purchase wine to enjoy in the immediate future, and therefore packaging could be more sustainable to lower carbon footprint throughout the entire supply chain. Bring on the cans, tetra-paks, aluminum bottles, and bags.

6

🌍 Finland’s New Dietary Guidelines: Healthier Choices for People and the Planet 🌱 Exciting news from Finland! 🇫🇮 The Finnish Food Authority has unveiled its updated dietary guidelines, promoting a shift towards plant-based eating, reduced red meat consumption, and mindful choices about alcohol and caffeine. 📉 Key Changes: 🔹 Red meat intake reduced to 350g per week – and encouraged to go even lower. 🔹 Increased focus on plant-based proteins like legumes, tofu, and whole grains. 🔹 A call for 500-800g daily of fruits, vegetables, and berries. 🔹 Recommendations to limit alcohol and caffeine consumption for better health and sustainability. 🌱 Why it Matters: These guidelines are the first in Finland to integrate environmental considerations, aligning with global efforts to reduce climate impact and promote biodiversity. By embracing fortified plant-based alternatives and sustainable food choices, Finland sets an inspiring example for public and planetary health. 📖 Dive deeper into the story and discover how these changes align with global sustainability goals. Read the full article on Nutricomms: Read More https://loom.ly/QVoV_Vs What are your thoughts on Finland's plant-forward approach? Share your ideas below! 👇 #Nutrition #Sustainability #PlantBasedDiet #FoodPolicy #Nutricomms

7

Overcoming the 'Disgust Factor' for Sustainable Nutrition… A recent study highlights a significant challenge in making insect-based foods mainstream: the 'disgust factor'. Of the 603 people surveyed, only 13% were open to regularly eating insect snacks. Many anticipated these foods to look unappealing and taste unpleasant. Insects, rich in protein and micro-nutrients, could be a sustainable alternative to traditional livestock, which contributes heavily to greenhouse gas emissions. They also present a potential solution to both obesity and undernutrition. Interestingly, hundreds of millions in Asia, Africa, and Latin America already incorporate insects into their diets. There is hope that Western attitudes may shift, akin to how sushi became mainstream. Dr Lauren McGale of Edge Hill University emphasises that insect proteins, such as ground crickets or freeze-dried mealworms, are easier and cheaper to farm, lower in fat, and have a reduced environmental impact. Dr Maxine Sharps from De Montfort University notes that powdered insect forms, like cricket or locust flours, have been successfully integrated into products in other regions. However, changing perceptions is crucial. The study found that most people were hesitant due to preconceived notions about taste and appearance. Younger generations were even more squeamish, with each year younger showing a 2% increase in reluctance. With climate change and global population growth, embracing alternative protein sources might not just be a choice, but a necessity. https://lnkd.in/e7qwZJ7d #hospitality #food #innovation

34

12 Comments

Four myths about vertical farming debunked by an expert Vertical farms look hi-tech and sophisticated, but the premise is simple – plants are grown without soil, with their roots in a solution containing nutrients. This innovative approach to agriculture is growing in global market value and expected to reach US$23.23 billion by 2029. There’s huge scope to produce a lot of food using these methods of cultivation but there are four key myths about vertical farming that need to be dispelled: #sustainability #foodsystems #hydroponics

1

A common thing I often hear from the vegan community is, "Why the heck is there dairy in this?" When you think of dairy, you probably think of milk, cheese, or maybe yogurt. You probably don’t think about hot dogs, flavored potato chips, canned tuna, or gum — yet those are a few of the countless foods that can stealthily contain dairy. Why do so many foods have milk byproducts in them? It’s in part because powdered milk is a highly versatile cooking ingredient. It’s a cheap way of fortifying other foods with protein, and many chefs also see it as an easy way to improve the taste and texture of otherwise non-dairy foods. However, milk’s ubiquity is largely due to one simple fact: the U.S. government wants people to eat dairy. Many people think that the USDA’s purpose is to promote nutritious eating, and to an extent, it is. However, the agency also exists to promote, support, and protect the financial well-being of the American agriculture industry. To further this goal, it’s expended significant resources over the last century to ensure that Americans consume as many domestically produced agricultural products as possible, including dairy. What started as a historical accident has become an entrenched policy. What factor rules the day when nutrition and profitability are at odds? I'll give you a hint: it's not your health. #sustainability #foodsystem #dairy #farming #dairy https://lnkd.in/eewyWnjy

31

3 Comments

🌱 Exploring the Future of Protein in the Global Food Market 🌍 In the latest article on Thompson Square Gardens Restaurant Company's Tasteful Blog, we dive into the groundbreaking world of plant-based and lab-grown proteins. As demand for sustainable and healthier alternatives grows, these innovative protein sources are making waves in the global food industry. From environmental benefits to food security, learn why plant-based and lab-grown options are shaping up to be the future of protein. Discover how these changes impact not only our health but also the planet's well-being. 🌎 Read more on our blog here (https://lnkd.in/dPfWV3fc) for a closer look at what this protein revolution means for you! #SustainableEating #FutureOfProtein #PlantBased #LabGrown #TastefulBlog #ThompsonSquareGardens #FoodIndustry #EcoFriendly #HealthyEating #GlobalFoodTrends

1

Discover how the rich food cultures of Italy and Hungary go beyond just satisfying hunger—they're integral to building strong business relationships and preserving cultural heritage. From homemade pasta and local wines to cozy family-owned cafés, learn why supporting small businesses in these countries is essential for thriving on the global stage. 🍝🍷 #BusinessCulture #Italy #Hungary #FoodieBusiness"

4

This is an interesting study which #hospitality industry organisations and FBOs need to be aware of. PAL was identified with 24 different phrasings - just showing how difficult it is for the FHS customer navigating online purchased foods. Consistency is need across our sector - what issues have you experienced with labelling when purchasing online?

1

1 Comment

I asked gatekeepers, who supply and buy wines, to discover what drives their purchasing decisions, industry trends they’re watching and tips for how to work with them to sell your wine. Here are some of the their responses. Read my just-published article in Wine Industry Advisor to learn more. “We study market trends and depletions data. Currently, we’re buying more white wines, especially Sauvignon Blanc and Picpoul. Customers want lighter, fresher wines, sparkling wines and wines with spritz. Lower ABV, organic and biodynamic wines are also popular. The dry rosé market has become oversaturated.” – Fran Kysela, Founder, Kysela Pere & Fils.  “I cannot tell you how many times someone has sold us wine and never followed up. Stop in a few weeks later to see how the wine is selling. Offer to do a tasting. If we take a chance with you, be there to help us sell your wines once they’re in,”- Angelo Martelli, general manager for Buy Rite Wine & Liquor  “Show us how [your] wine fulfills a current need of ours that’s not being met. We also want wines and deals that set us apart from the competition.” - Gillian Sciaretta, Corporate Wine Director, Gary’s Wine & Marketplace “At Pêche Seafood Grill, our Sancerre by-the-glass at $17 sells more than it did when it was $13. Lighter reds are preferable over denser, more tannic ones in the warmer New Orleans climate.”  Cary Palmer, Director of Food & Beverage Development, Link Restaurant Group, New Here is the link: Gatekeepers of Wine: What They’re Buying and Trends They’re Watching - Wine Industry Advisor https://lnkd.in/eGASch47 @theconnectedtable

5

1 Comment