2012 Food and Dining Predictions: #9 {Personal Investment and Ownership}

Have you ever wanted to own a restaurant? What if you could invest in a concept and a minimal rate and hold shareholder rights? Think of it as a community investment that holds conceptual power for menu development, design, PR and operating structure? We believe that the movement to a non-conventional approach in the food service future is necessary, potentially more profitable and inevitable. However, the mindset of people and behaviors are hard to change in this industry, and when they do change it is usually in an incremental and uneven pattern that is difficult to change. As a participant in the movement to a new world of food, many entrepreneurs are leading by example within the context that we know best: Real food and natural products, and innovative and progressive business practices.

You have to admit, it's a 2.0 world and people want to have as much control over their interests as possible. We are living in a downtrodden economy and many innovators and entrepreneurs are going to search for more viable and plausible methods for financing and concept design. Due to intense competition, restaurateurs must look for ways to differentiate their place of business in order to achieve and maintain a competitive advantage. We realize this through years of competitive scoping. The fact that many restaurants are beginning to leverage this concept presents a window of opportunity and an entrance into a profitable niche in the market place.Similar models have proven it's worth, including CSA's and Grocer Coop's. The ability for customers to have membership and ownership rights offers a point of valued loyalty that no other preferred program could touch. A financial investment and commitment will provide a sense of ownership at unparalleled levels.

A  partnership with other local restaurants, chefs, bloggers, writers and critics to pay homage to food culture and transient eating could propel concepts to extraordinary levels of commutative participation from it's customers. Also, promotion of food swapping at a retail level will allow guests to walk out with recipes of the food they’ve just sampled and communicate with the chef {proprietor}. This type of responsibility and collective wisdom is a way to advance an idea in our industry in a very strategic and innovating manner.

2012 Food and Dining Predictions

#10 - The inconvenience of Food

2012 food and dining predictions: #10 {The Inconvenience of food}

Welcome to CB.com's 2012 food and dining predictions. I've always loved postulating about where food and food culture is headed. Sometimes I'm spot on, and other times I've failed miserably. We feel that we have a pretty good pulse on this industry and want to look into that crystal ball and lay out some educated guesses on what the food retail industry may look like like in 2012 without any of the Nicholas Cage Mayan calendar nonsense.

Let's get these predictions started!


#10 - The Inconvenience of food

For many years, the goal of food retail was to create a centralized, painless process of food distribution from the manufacturers all the way to the guests plate. We've been so focused on making everything we do as simple and manageable as possible. The more dumbed down, the better.

The word convenience has resonated with people that have busy lives and just don't have the time or energy for anything of added appreciation. The more automated, the better. The quicker, the better.The more efficient, the better. It's a mobile 4G world now - I completely understand. But, something is starting to resonate with food and the intrinsic principles on how we harvest, serve and eat. There's starting to be a heightened awareness around foods sustainability, de-commoditized and grass rooted approach. People are willing to spend a little more money and wait a little longer for the well being of what they are putting into their mouths. The inconvenience real food offers is becoming it's selling point.

The pleasure of eating and knowing the animal welfare of some of our favorite staples is starting to win the battle over the mass produced farm convenience at your local grocer. The efficient and accelerated service you receive at most fast food outlets will hopefully lose some market share to business models that are built on doing the right thing instead of being the fastest and cheapest. With the world around us being connected and moving at the speed of light - diners and food engagement will slowly turn in the opposite direction towards a holistic approach around the food that has a deeper connection. It's no longer ap pro po to have everything, everywhere and at all times. People and business's that are crossing that line are starting to see the benefit at many levels. I often buy my meat from my local farmer's market or local farms and drive or walk by many outlets and retailers that offer the same product. It's an inconvenience that is now part of my DNA. It's this type of disruption that will work for food retailing in 2012.