United Imaginations FI’s Post

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 leading Hungarian gastronomic portal, Dining Guide, featured the generational change of our family business along with the story of the legendary Gerbeaud Group's inspiring leaders Katalin Pintér and Anna Niszkács. There's no "one-size-fits-all" recipe for generational change, but if you want to know if there's a "six-pack-for-free", check this out! #familybusiness #generationalchange #generációváltás #családivállalkozás

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 ⬅️

We always say, "Let Philipp do his magic." Just came back from our Berlin Innovation Center, which you can see in the video, where we host workshops with our customers. I always love to see their excitement when coming to our kitchen after the workshop in our pilot plant. Most of the time, we show our customers how to bring their ideas to life and let them experiment with our ingredients. Afterwards, Philipp inspires them with amazing dishes which not only reflect what consumers crave today but also show what we can do to create multi-sensory experiences. Mind-blowing, what we can do with plant proteins.

I always look forward to chatting with Kim Jensen-Pitts on the state of marketing in the restaurant industry. This episode of BDO TO-GO explores the changing landscape of marketing and how the latest technologies are impacting it. #RestaurantIndustry #MarketingStrategy

𝐘𝐨𝐮 𝐤𝐧𝐨𝐰 𝐲𝐨𝐮’𝐫𝐞 𝐛𝐞𝐢𝐧𝐠 𝐭𝐫𝐮𝐥𝐲 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐯𝐞 𝐰𝐡𝐞𝐧 𝐩𝐞𝐨𝐩𝐥𝐞 𝐚𝐫𝐞 𝐚 𝐥𝐢𝐭𝐭𝐥𝐞 𝐬𝐜𝐚𝐫𝐞𝐝 𝐨𝐟 𝐰𝐡𝐚𝐭 𝐲𝐨𝐮’𝐫𝐞 𝐝𝐨𝐢𝐧𝐠. 𝐘𝐨𝐮 𝐤𝐧𝐨𝐰 𝐲𝐨𝐮’𝐫𝐞 𝐬𝐮𝐜𝐜𝐞𝐬𝐬𝐟𝐮𝐥 𝐚𝐭 𝐢𝐭 𝐰𝐡𝐞𝐧 𝐩𝐞𝐨𝐩𝐥𝐞 𝐬𝐭𝐚𝐫𝐭 𝐭𝐨 𝐜𝐨𝐩𝐲 𝐲𝐨𝐮. That’s a paraphrase of something Danny Meyer said on Top Chef when he appeared as a guest judge in Season 10. If you don’t watch that show, give it a try. There is TONS to learn from it. Meyer is one of the most successful restaurateurs in the world. He knows a thing or two about innovation. After all, he was the one who brought his signature concept of “enlightened hospitality” to fast food by applying it to a hot dog stand!  That hot dog stand later became the international restaurant chain Shake Shack. “You’re crazy. That’ll never work.” Is something Meyer has heard often from experts in his industry. To push ahead with his risky ideas, Meyer says he always asks himself one question:  “𝐇𝐨𝐰 𝐰𝐢𝐥𝐥 𝐈 𝐡𝐚𝐧𝐝𝐥𝐞 𝐭𝐡𝐢𝐧𝐠𝐬 𝐰𝐡𝐞𝐧 𝐭𝐡𝐞𝐲 𝐠𝐨 𝐫𝐢𝐠𝐡𝐭?” Don’t you just love that attitude? Too often it is fear of failure that keeps us from innovation because true innovation is risky. When was the last time you tried something that people told you was crazy and would never work? What will you do when you go for it, and everything goes right, and people start to copy your crazy idea? Don’t you want to find out?

Koi naya restaurant explore kare kya next time? A few days back, me & my friend were discussing on ki iss baar koi naya cafe try kare kya He took name of few places Then I suddenly asked him, "Ki yaar, agar mere suggest kiye hue restaurant ka khana tujhe pasand nahi aaya, toh mujhe judge toh nahi karega na He replied - Explore kr rhe hain to kya sochna taste ka, dekhte hain jo hoga I said- Tu right hai, lekin abhi thode din pehle, I took my parents to a new place, apne regular se hatke, they didn't like the food and came back to the regular place, though jagah ka ambience bohot acha tha He said - It's okay, explore karne ka asli matlab hi 'Risk-taking' hota hai Here's how: 1. You will explore the unknown 2. You'll be exposed to diverse cuisines 3. It will help you expand your network (you never know, kon kab mil jaaye) 4. Creativity badh jaayegi, you'll come across a different culture in itself 5. Helps you to build confidence, and keeps you ready for the unknown surprises Now when I think about it, I feel like something as simple as exploring different cuisines unlocks a risk taking ability in you which takes you one step closer to entrepreneurial mindset #SuccessMindset #RiskTaking #ExploreNewRestaurants #Innovation #CareerGrowth

Want an engaged team?  Commit to teaching one thing every day Here’s how to fuel their fire    I learned the most about wine at Union Square Cafe. Every day at precisely 5:20, Karen King, Paul Bolles-Beaven, or one of our resident wine nerds held a five-minute wine tasting at our pre-meal team meeting. The tastings were quick, fun, interactive, and informal. And they happened every single day without fail. We’d learn about the winemaker, the region, and its weather, and we would compare this wine to other wines from the same village, or other wines made from the same grape. We became skilled at deciphering differences among wines. We debated the merits of each wine, foods we thought would pair well, and whether it was a good value. There was no right answer, and everyone was encouraged to participate. Importantly, we grew comfortable describing wines to guests, who could be novices or connoisseurs. The only rule was that it was never appropriate to disparage a wine to a guest, regardless of our opinion.  The key takeaway here is that humans learn through consistent teaching and practice. This daily ritual was expected by everyone. It was unusual to skip a tasting at pre-meal, and the team would hold managers accountable if they neglected to hold a tasting. The results spoke for themselves. Even new employees would quickly become comfortable speaking about wine, and they learned who to ask for support. This improved their confidence, and our guests benefited.  We hear a lot that training takes time, but I would argue that successful training takes consistency more than time. Start small, and slowly build momentum. Involve the team so training becomes collaborative and not reliant on one person.  Training can and should be fun, and consistency will keep the team engaged and customers coming back.     The more your organization’s culture incorporates consistent opportunities to learn, the more you will attract and retain curious and engaged employees.   How do you feed curiosity? #business #hospitality #hospitalityindustry #leadership #management #restaurants #restaurantbusiness #community #bars #purpose #community #culture #training #development Maynard Consulting

Why read a bout the restaurant industry? Because it's actually a book about culture and challenges the ol "the customer is always right." How about "the employees are always right." Sounds crazy, right? But when you truly take care of employees and build a great culture, that's exactly how you take care of your clients and customers. Yet companies get it often backwards.