Experience Economy food business design

How to extract value from the Experience Economy to gain freedom from price wars

The Experience Economy is a concept I came across back in 2003 and has moulded how I look at our industry and helped me formulate a structure in which I started creating F&B concepts. This also became the framework I use to evaluate existing businesses to identify potential areas of improvement. These principles definitely require an update in 2020 to have grounds to stand on and be relevant in today’s environment. The aim of this article is to introduce you to this idea that helped me create F&B businesses which have longevity and competitive advantage. What I also hope to do is unlock what the new framework needs to be in this current market landscape.



guide to restaurant design food business design

What it takes to design a successful business not only a beautiful space 

This is the third (3 of 4) in a four-part series of articles that make up the restaurant design guide focused on exploring what it takes to design a successful restaurant business not only a beautiful space. In this article I discuss, Emotional Design, Ambience, Visual Merchandising, Styling and Art, Finishes, The 2sqm Experience, Proper Detailing, and Cradle to Cradle (Circular Economy Model / Sustainability)

Continue reading “RESTAURANT DESIGN GUIDE (3)”