Prepared Foods reviews Center of Innovation Excellence’s latest work

Posted by IFMA September 06, 2013

Tagged in Center of Innovation Excellence Discover Foodservice Innovation Industry Research New Product Development

Once again the Center of Innovation Excellence was highlighted in Prepared Foods Foodservice edition (August 2013). The article provided some top level findings from IFMA and Stage-Gate International's most current work, a whitepaper titled "New Product Development: Best Practices in Foodservice".  The article also gives you a peek into how three CIE members executed their most recent and successful innovations; Coca-Cola, JM Smuckers and Rich Products.

Here are some top level findings from the article and the whitepaper:

  • In regards to new product evaluation and product selection, successful organizations create scorecards to manage criteria, quantify the merits of each project and capture the guidance of each decision maker.
  • To align the various functional players on a project team and speed decisions, an executive summary featuring the most relevant information about the project is made available to decision makers.
  • When collaborating with customers, companies are most successful when business leaders provide clarity around the types of relationships a company pursues.

To purchase the entire report, which includes activation worksheets on Project Selection, Collaboration and Post Launch Review, click here.

Sign in to access the Prepared Foods article.

 

Login To Gain Access To This Content
Mar 05

Chain Operators EXchange (COEX)

The IFMA Chain Operators EXchange (COEX) enables chain operators to take advantage of business building insights and create personal connections with leading manufacturers. With dozens of high-profile operators on the planning committee, the program truly is created "by operators, for operators."

Transforming the Foodservice Industry with Insights-Driven Decision Making

Insights-Driven Decision Making is paramount to overcoming a key challenge foodservice manufacturers face when they do not know how markets are trending, where their products are being used, and how their competitors are reacting. This is also a key area of focus for SupplyTrack, a revolutionary new product offered by The NPD Group, which helps bring big value to companies and the industry when combined with Foodservice Full Plate™ Category Management best practices

Webinar: Center of Innovation Excellence - Best Practices in Innovation

Ken Miller, Vice President and General Manager of Smucker Foodservice, and Michelle Jones, Executive Vice President Global Growth of Stage-Gate International, discussed the four best practices in New Product Development (NPD) discovered through IFMA's Center of Innovation Excellence.

Business model transformation for foodservice

Business model innovations have reshaped entire industries and redistributed billions of dollars of value. In best-selling author Mark Johnson's enlightening presentation at Presidents Conference 2012, he shares insights that will help foodservice professionals develop the confidence to think about innovating their own business.

Does Your Distribution Strategy Include Cash & Carry?

What should members consider when creating a distribution strategy?  What role could Cash & Carry play?  This was the focus of the most recent Strategic Issues Series: "Framework for a Distribution Strategy."  Under this umbrella, there was a deep dive into "Opportunities in Cash & Carry," with special guest Clark Pager from Restaurant Depot.

IFMA’s Consumer Planning Program – More Insights, More Benefits!

This year, IFMA's Consumer Planning Program delivers big value by adding additional benefits along with relevant and actionable insights!  

Jack Li On "The New Foodservice Landscape"

Being a part of the foodservice industry means having a constant hunger for valuable insights into consumer behavior. In this executive summary from Presidents Conference 2013, Datassential's Jack Li explains how understanding consumer "eater types" and dining occasions is changing our view of the foodservice landscape. 

The Operator Collaboration Model and FSnavigator

The foodservice industry has seen some challenging times. But a group of leading operators, manufacturers and industry experts have come together to create new frameworks and processes to better serve the consumer and improve industry wide collaboration.

Is “fresh” a farce? New research provides fresh insights

Preliminary findings from new consumer research conducted by Datassential for IFMA's Consumer Planning Program members indicates that consumers are skeptical about the word "fresh" on the menu, and there are some requirements to use it in a compelling and convincing way.  

Reading Consumers’ Minds – How Occasions Drive Foodservice Demand

At the 2013 Marketing & Sales Leaders ForumDatassential's Jack Li presented all new information on why consumer occasions are such an important piece of the puzzle when manufacturers execute with their operator customers.

Discover ways to combat "Combo Meal" trend's sharp decline

Lunch and dinner combo meals purchases have been on the decline since 2007. This negative trend has resulted in average order size declines cutting into profit margins. NPD's latest report will give you the insight into what exactly is driving consumers away from combo meals and how it can be reversed.