innovation

Restaurants Must Forge a Path of Innovation and Ingenuity to Retain Customers

Peter Stocker

An approach to bringing a newness model to market for fast-casual and quick-serve restaurants would be to follow a seasonal model. A hybrid that might follow natural seasons but could also be based on campus seasons or even sports seasonality. This model could also realize a bit of practicality and sustainability by reuse of seasonal, visual assets. Similar to a reoccurring stage theater production or department store visual inventory, as a season ends, it is replaced with last year’s package.

How One Midwestern City Promotes Diverse Innovation

Brandpoint

This diverse crowd was gathered for the first International Wisconsin Ginseng Festival. While many may be surprised that such an event would be held in the middle of Wisconsin’s rolling hills and scenic lakes, it is locally a $50 million industry with a long history. In the mid-1970s Hmong immigrants, primarily from Vietnam, brought their entrepreneurial skills and revitalized the local ginseng industry. Welcomed by a friendly community that continues to foster an entrepreneurial spirit, Hsu’s Ginseng, now under the leadership of the original founder's son Will Hsu, has grown to be the largest integrated ginseng growing and retailing operation in the U.S. 

The Apple v. Samsung Verdict Sheds Light on the Future of Innovation

Tong-hyung Kim

The real issue is whether the framework of the century-old patent laws, which served as the basis for the San Jose decision, has outlived its essential usefulness for inspiring innovation. The essential process of this involves building upon and improving the works of others. This was precisely the real genius of the late Steve Jobs as he converted the touch-screen computer from a colossal flop to a mainstream consumer device and invented smartphones on the basis of ideas that he couldn’t claim to be his and his alone.

Subscribe to RSS - innovation