Johnlu G. Koa, CEO of The French Baker, discusses the company's history and strategies for success over 30 years. The French Baker became a dominant industry model in 1989 and spent the following decades battling competitors, including me-too brands in the first 10 years, foreign brands in the same category in the next 10 years, and all others in the past 8 years. Koa recommends innovating on the 4 P's of marketing - price, place, product, and promotion - to develop strong food and beverage brands.
Lily is the editor-in-chief of Yimishiji, an ecommerce grocery platform that promotes the concept of farm-to-table and provides healthy, safe produce with documented growth records. Lily is a big believer in, and practitioner of eco-friendly lifestyle. Prior to joining Yimishiji, Lily was the assistant publisher for LOHAS magazine. With more than 10 years of experience in media, Lily writes for multiple magazines and publications as a novelist and contributor.
In this presentation, Lily will talk about Yimishiji on its food safety.
Jane is currently the director of business development department of BIOFarm (China) Co. Ltd, focusing on business development of a local organic certified farms and ethical food education. 7 years ago Jane unexpectedly quit her job at a law firm in Taiwan to work as a farmer at BIOFarm, Shanghai. She began as a volunteer but soon became a devoted activist promoting both domestic as well as international organic movements, often teaming up with biofarmers with distinct backgrounds. Jane has further actively promoted various grassroots projects including, school organic gardens, social service with CSR partners, biofarmers’ training, slow food, community-supported agriculture (CSA)-based farmers’ market promotion, etc.
In this presentation, Jane will talk about Biofarm.
Andrew Sigfrids is a American designer and is the founder of ASIG Design, a multi-discipline boutique design studio based in Shanghai. ASIG Design designs a range of projects and works with a range of clients primarily focusing on architecture, interior design and furniture design. Andrew started the studio in 2010 as a furniture retailer with a store located in the French Concession that gave customers a unique experience of designing bespoke in-store and seeing the results within a month after being manufactured in Shanghai. From there, ASIG Design has spun off the retail sector and now focuses on project work doing architecture and interior design projects for Chinese and international clients like Yershari, Starbucks and ABInbev. In addition, a team within the studio focuses soley on industrial and furniture design for domestic and international companies that are seeking marketable products manufactured in China, which reinforces the notion of 'designed in China'.
In this presentation, Andrew will introduces how it works with a well designed reusable delivery package.
Yu Luting (Laban) is Marketing Group Leader of ZigBee Alliance. ZigBee Alliance is a high-growth non-profit industry organizations, including members of the world's leading semiconductor manufacturers, technology providers, OEM manufacturers and end-users. Members are developing a network based on IEEE802.15.4, reliable, cost-effective, low-power network application specifications. Mr. Yu is Marketing Group Leader of ZigBee Alliance.
In this presentation, he will focus on smart home, and talk about more.
The Power of Insights for Startups & Small BusinessWaterfields LLC
From ProductCamp Cincy 2015. In this workshop, attendees learned why they should value research for their startup or small business and why they should stop spending time and resources collecting 'scientific' data.
Subject: Alex will talk about his social venture ‘The Verdura’ where they have built their growing systems from the ground up so that the produce is tastier, healthier and more sustainable.
Background: Alex is the founder of The Verdura, a new business that integrates zero waste farming practices with the latest advances in soilless technology to grow high quality greens for local restaurants. He is passionate about gathering together like-minded people to sustainably improve the way food is grown and consumed in China.
Alex is from Singapore and has been based in China since 2006. He is also currently the China General Manager for the Taiko Group, where he is responsible for risk management and structuring of agri-commodity trade flows between China and Southeast Asia. Prior to joining Taiko Group, Alex served on the Asia Pacific Strategy and Business Development team of Cargill Incorporated, an international producer and marketer of food, agricultural and financial products and services. Alex holds a bachelor’s degree in computer engineering from the University of Adelaide, Australia and a master’s degree in business administration from China Europe International Business School (CEIBS).
The municipal role in local food - Rosie KadwellLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
Gensler, a leading design firm globally, spent three years researching and conducting several experiments related to smog and altitude, indoor pollution and living walls, and outdoor green spaces. The study aims to come up with ideas and methods for how architecture and engineering can improve the way we design buildings to address air quality both indoors and outdoors. Fortunately, their results were very insightful. We believe that buildings themselves can become the filters; not just for the users, but also for the whole population.
In this presentation, Kyle presents us the results from three years of research that he and his team conducted to discover how to address air quality both indoors and outdoors through the way we design buildings. Their studies included the efficiency of Living Walls, the effectivity of particulates at various altitudes, and conceptualization of a prototype lung to passively clean air.
Kyle is the Founder and Research Director for Gensler’s “Design for Polluted and Toxic Environments”. His research seeks to use design as a way to problem solve issues related to indoor and outdoor air quality. He has received awards for his work as a designer from AIA, IIDA, US Green Building Council, ID Best of the Year Award, FX International Interior Design Award, Blue Print Design Award, Surface Design Award, and A2asia Award. Additionally, Kyle is a Lecturer at Tongji University’s Design Innovation School & FabO Maker Space, and recently joined forces with the Climate Reality Project, led by former US Vice President Al Gore as a “Global Climate Leader” and Mentor.
Parle G Introduction
parle G History
Parle G Profile
Parle G vs Tiger Biscuits
Parle G market strategy..
Punjab Pakistan
Muhammad Ahmad Raza +923078100015
Analysis of a Harvard Business School case study on Procter & Gamble: Marketing Capabilities.
The analysis and the corresponding evidences from statistics will help one to understand how P&G continued to evolve and innovate as the world's largest marketer.
Lily is the editor-in-chief of Yimishiji, an ecommerce grocery platform that promotes the concept of farm-to-table and provides healthy, safe produce with documented growth records. Lily is a big believer in, and practitioner of eco-friendly lifestyle. Prior to joining Yimishiji, Lily was the assistant publisher for LOHAS magazine. With more than 10 years of experience in media, Lily writes for multiple magazines and publications as a novelist and contributor.
In this presentation, Lily will talk about Yimishiji on its food safety.
Jane is currently the director of business development department of BIOFarm (China) Co. Ltd, focusing on business development of a local organic certified farms and ethical food education. 7 years ago Jane unexpectedly quit her job at a law firm in Taiwan to work as a farmer at BIOFarm, Shanghai. She began as a volunteer but soon became a devoted activist promoting both domestic as well as international organic movements, often teaming up with biofarmers with distinct backgrounds. Jane has further actively promoted various grassroots projects including, school organic gardens, social service with CSR partners, biofarmers’ training, slow food, community-supported agriculture (CSA)-based farmers’ market promotion, etc.
In this presentation, Jane will talk about Biofarm.
Andrew Sigfrids is a American designer and is the founder of ASIG Design, a multi-discipline boutique design studio based in Shanghai. ASIG Design designs a range of projects and works with a range of clients primarily focusing on architecture, interior design and furniture design. Andrew started the studio in 2010 as a furniture retailer with a store located in the French Concession that gave customers a unique experience of designing bespoke in-store and seeing the results within a month after being manufactured in Shanghai. From there, ASIG Design has spun off the retail sector and now focuses on project work doing architecture and interior design projects for Chinese and international clients like Yershari, Starbucks and ABInbev. In addition, a team within the studio focuses soley on industrial and furniture design for domestic and international companies that are seeking marketable products manufactured in China, which reinforces the notion of 'designed in China'.
In this presentation, Andrew will introduces how it works with a well designed reusable delivery package.
Yu Luting (Laban) is Marketing Group Leader of ZigBee Alliance. ZigBee Alliance is a high-growth non-profit industry organizations, including members of the world's leading semiconductor manufacturers, technology providers, OEM manufacturers and end-users. Members are developing a network based on IEEE802.15.4, reliable, cost-effective, low-power network application specifications. Mr. Yu is Marketing Group Leader of ZigBee Alliance.
In this presentation, he will focus on smart home, and talk about more.
The Power of Insights for Startups & Small BusinessWaterfields LLC
From ProductCamp Cincy 2015. In this workshop, attendees learned why they should value research for their startup or small business and why they should stop spending time and resources collecting 'scientific' data.
Subject: Alex will talk about his social venture ‘The Verdura’ where they have built their growing systems from the ground up so that the produce is tastier, healthier and more sustainable.
Background: Alex is the founder of The Verdura, a new business that integrates zero waste farming practices with the latest advances in soilless technology to grow high quality greens for local restaurants. He is passionate about gathering together like-minded people to sustainably improve the way food is grown and consumed in China.
Alex is from Singapore and has been based in China since 2006. He is also currently the China General Manager for the Taiko Group, where he is responsible for risk management and structuring of agri-commodity trade flows between China and Southeast Asia. Prior to joining Taiko Group, Alex served on the Asia Pacific Strategy and Business Development team of Cargill Incorporated, an international producer and marketer of food, agricultural and financial products and services. Alex holds a bachelor’s degree in computer engineering from the University of Adelaide, Australia and a master’s degree in business administration from China Europe International Business School (CEIBS).
The municipal role in local food - Rosie KadwellLocal Food
Local Food represents an economic development opportunity that municipalities may want to support. But where to start? Hear from jurisdictions that have developed good local food programs in keeping with the municipal role. Learn about resources that exist to guide your efforts and help evaluate your programs.
Gensler, a leading design firm globally, spent three years researching and conducting several experiments related to smog and altitude, indoor pollution and living walls, and outdoor green spaces. The study aims to come up with ideas and methods for how architecture and engineering can improve the way we design buildings to address air quality both indoors and outdoors. Fortunately, their results were very insightful. We believe that buildings themselves can become the filters; not just for the users, but also for the whole population.
In this presentation, Kyle presents us the results from three years of research that he and his team conducted to discover how to address air quality both indoors and outdoors through the way we design buildings. Their studies included the efficiency of Living Walls, the effectivity of particulates at various altitudes, and conceptualization of a prototype lung to passively clean air.
Kyle is the Founder and Research Director for Gensler’s “Design for Polluted and Toxic Environments”. His research seeks to use design as a way to problem solve issues related to indoor and outdoor air quality. He has received awards for his work as a designer from AIA, IIDA, US Green Building Council, ID Best of the Year Award, FX International Interior Design Award, Blue Print Design Award, Surface Design Award, and A2asia Award. Additionally, Kyle is a Lecturer at Tongji University’s Design Innovation School & FabO Maker Space, and recently joined forces with the Climate Reality Project, led by former US Vice President Al Gore as a “Global Climate Leader” and Mentor.
Parle G Introduction
parle G History
Parle G Profile
Parle G vs Tiger Biscuits
Parle G market strategy..
Punjab Pakistan
Muhammad Ahmad Raza +923078100015
Analysis of a Harvard Business School case study on Procter & Gamble: Marketing Capabilities.
The analysis and the corresponding evidences from statistics will help one to understand how P&G continued to evolve and innovate as the world's largest marketer.
Grey Food Trends - Recession and "Credit Crunch Cuisine"Andre Prior
Excerpt from Grey Food Trends Study "Holistic Food". Focussing on the effect of the recession on consumer behaviour, the food industry and grocery stores. February 2009.
IFE (The International Food & Drink Event) is the UK’s biggest and most important food and drink trade event. IFE takes place from 19th – 22nd March 2017 at ExCeL London. Bursting with food and drink inspiration, IFE welcomes 29,000 buyers who come to visit 1,350 exhibitors from 108 countries. Occurring just once every two years, don’t miss your chance to sample and source 1,000s of new, exciting and innovative food and drink products at this inspirational four day event.
IFE is co-located with Pro2Pac, the UK's only packaging event designed exclusively for the food & drink sector and Waste-Works, the only waste & sustainability event for the food & drink industry. Together the three events cover the entire supply chain; from farm to fork to fertiliser to fuel.
An integrated marketing plan for the Small Grin Mills in the Jamie Oliver cooking range designed by Messum Export for the laucnh of teh Jamie Oliver brand in the Spanish Market.
Similar to The Business of F&B Innovation - Johnlu Koa (20)
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
3. The French Baker Story
How we became a
new dominant
industry model in
1989
THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
4. The First 10 Years
Battle with the
me-too's
THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
5. The Next 10 Years
Battle with foreign
brands in the
same category
THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
6. The Past 8 Years
Battle with
everyone else
THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
7. THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
8. THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
9. THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
10. THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
11. THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
12. THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
13. Look at Marketing Mix
Strategies
Innovate on 4 P's
of Marketing: Price,
Place, Product,
Promotion
THE BUSINESS OF FOOD & BEVERAGE INNOVATION, TOP MENU MASTERS FOODSERVICE CONFERENCE
