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The Business of F&B Innovation - Chef Tim Abejuela
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Transcript of The Business of F&B Innovation - Chef Tim Abejuela
![Page 1: The Business of F&B Innovation - Chef Tim Abejuela](https://reader031.fdocuments.net/reader031/viewer/2022030115/589cb2141a28abbe4a8b5e9f/html5/thumbnails/1.jpg)
The Creative Process Behind Product Innovation For A Multi-‐Concept and Multi-‐Brand Business
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How many of you know of
Max’s Restaurant?
Pancake House?
Yellow Cab?
Krispy Kreme?
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How About Kabisera or Maple ?
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All of these brands are under the largest casual dining restaurant in the country,
The brands under the group are a combination of CHAINED RESTAURANTS
and SPECIALTY ONE-‐OFFS.
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I h ave t h e opportunity t o l e t m y imagination run wild…
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About Kabisera…
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What does that mean?
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Screen grabbed from the FOOD PANDA on-‐line zine PANDA PEEKS
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We are a restaurant that champions Filipino Heritage and Hospitality through curated dining experiences.
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Now that we know who we are, how do we take that information and use it to create dishes or products for our customers?
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Calibration.
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Everything that you do, everything that you put on a plate need to say the same message. Even without them knowing how we are positioning ourselves, it needs to be clear in the dishes that we put out.
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Conceptualisation.
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Next thing I needed to do was to decide what to put in it and how to cook it so that it still translates to who are and what our vision is.
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What do guys think is the most popular Filipino Dish?
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You can’t be too in love with your recipe that you are NOT willing to open it up to CRITICISM.
Most of the time comments from really trusted people help me reTine my creations to come up with something that’s really going to appeal to others.
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“You should be willing to be shot down, said no to, and be asked to go back to the kitchen to start all over again.”
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REMEMBER:
Pick your battles. There are times you need to back down and accept criticism, but there are also instances that you need to be more assertive and really Tight for what you believe in.
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PRESENTING…
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ADOBO BACK RIBS
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Consistency.After creation there should be
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Ordered Everything but the kitchen sink! They loved everything
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Innovation.
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Pizzaco???
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Inspiration.
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Restraint.
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Keep a Product Bank
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So what are the key things that we talked about for my creative process?
Calibration
Conceptualisation
Innovation
Restraint