FOOD INNOVATION PROGRAMME
Service Models and Business Model Innovation


The Food Innovation Programme was commissioned by SPRING Singapore and structured into three stages: IDENTIFY CHALLENGES, BARCELONA TRAINING & VISIT, CONSULTING.

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Stage 1
IDENTIFY CHALLENGES
We worked through consultations and workshops with each of 10 companies to identify problem areas and created a scoping document.


Stage 2
BARCELONA TRAINING & VISITS
C-level executives flew with us to Barcelona for training. We tied up with an ESADE (Barcelona Business & Law School) professor and Luki Huber Design Studio to deliver lectures and visits.


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Stage 3 — CONSULTING
We worked with each of the 10 companies to develop solutions. The solutions were around new business model, new concept development (prototype a self service restaurant, prototype a self service vending machine and a business model around it, etc).