American chef Rick Bayless based its thriving food business and franchise on his ability to perceive the value of Mexican food, lifestyle and culture as sources of intellectual capital.
Today, Bayless has added to his Frontera Grill and Topolobampo
a TV show to promote new, high end Mexican food in the US and launched also a line of his products in US supermarket such as Whole Foods.
How could we apply the lessons from Bayless success to our PII projects?
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4 comments:
• How could PII and ITSON use Bayless' experience and expertise?
1- Master the techniques (Mexican food) and understand the customer better that anyone else. With that as the foundation, design your differentiated or “unique” value proposition or customer experience in a way that you will captivate the market. Please check the Poilanes bread story as an excellent case. http://www.fastcompany.com/magazine/44/poilane.html
2- Immerse the personnel in the basics of the business. Give them the opportunity to “live” or experience the values, the techniques, in the original context, so that they will perfectly understand it and reproduce it.
3- Design and lead an ecosystem that will take our concept to success and sustainability in a social responsible way (developing suppliers in a way that they and their communities will benefit, and at the time our strategic advantages and/or our brand positioning will be supported).
• How Frontera's food experience and products could be applied to our products and services?
There are two interesting business models that use the same intellectual capital: Frontera and Topolobampo. They both use the same recipes, the same ingredients, the same techniques, but Topolobampo is designed for a more sophisticated experience, and Frontera for more casual occasions.
A third format that uses the same intellectual capital is the Frontera products. In order to get to more clients, we can develop product lines that can be sold in mass markets at the time that the brand gets reinforced, and the return on intellectual capital increases. In line with this idea, we are now developing a lunch line that will be offered with an exclusive brand for OXXO stores that appeals to the desired experience of its customers.
Excellent points, Carlos. Regarding point 2., Bayless spends one month a year taking all Frontera and Topolobampo's personnel to Mexico to experience the food and traditions at their source.
Every day before opening, the entire restaurant crew gathers to discuss and review the menu.
That is why every waiter at these restaurants can explain the food with enthusiasm and knowledge to the patrons.
Concerning the Quality of life in the Yaqui ethnic group project, you can apply Bayless' ideas within the Yaqui tribe. As most cultures, the Yaqui ethnicity have their traditional cuisine which in part they keep to themselves. Being a deeply-rooted ethnic group, they don't care much about importing different kinds of meals nor exporting their particular plates. Making a market out of their own recipes would possibly help them upgrade their economy. They could start with small restaurants in nearby cities with sights in making their dishes popular. If that works, they could make a brand of food which could enter the fast food market at Oxxo and Extra stores, where it would definitely find it's way to success as this stores have plenty of branches all over Sonora. As a performance improvement student, it's viable to help this people make the most out of their culture. Getting to know other cultures and people will be a good point in doing this as well. Besides, they could learn new ways of living and organizating their tribe.
An athlete needs a different diet of the population in general, differ in the amount of calories, carbohydrates, proteins and fats. Its daily calorie intake between 50 and 70% should come from carbohydrates. As for micronutrients no scientific evidence that higher intake of vitamins and minerals, improve performance, so an extra consumption of them would not be justified in a well-balanced diet.
Athletic performance depends on several factors, one of the main is nutrition. It is a very important factor to achieve success in a sport, to the point that the training time and preparation may be marred by an incorrect diet or dehydration. But this relationship yields: food is not fully internalized in the athletes so that several studies reported that the food currently still some "champions" do not differ from the diet of the general population and in some cases is more monotonous and imbalance.
An athlete who trains hard to reach a national or even an Olympic medal, need a different diet of the general population (mostly sedentary). The diet of the athlete should try to maintain adequate nutritional status, meet the energy demands of the business and maintain appropriate body weight.
An athlete needs a different diet because its requirements (needs) are different, both in the total amount of calories he should eat per day and the amount of carbohydrates, proteins and fats.
As part of the intellectual capital available, the high-performance weightlifting center could generate a revenue with the promotion of recipes diets that provide to the athletes in this discipline specific nutrients they need to perform better in their weightlifting activity.
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