Innovation + Style = Lots of Customers

2 interesting business ideas in the F&B industry were reported in the Straits Times recently:

High-tech Dimsum – Dimsum lovers can dine in a totally unique local restaurant (iDimsum: Parco Bugis Junction, #02-53) that serves piping hot dimsum on the conveyor belt. The innovative idea originated from the conveyor belt sushi. Instead of waiting for dishes to come from the kitchen or the old fashioned way – the trolleys – consumers can now choose and enjoy the dimsum they like without having to wait. This fresh and new concept has enticed many customers and tourists to patronize the restaurant. (Source: The Straits Times)

Stylish Ramen – The simple and humble Japanese noodle dish has turned into a highbrow fare in the hands of skilful and innovative chefs who serve it with special pork and organic vegetables in as many dazzling varieties as could be improvised by a chef. The cooking style is different too – in these “stylish ramen” stores such as Shiodome Ramen in Japan, innovative chefs entertain the crowd with such antics as whipping a sieve through the air in a dramatic figure of eight when straining the noodles, and splashing scalding water against a window. The waits for the restaurant’s stylish (and entertaining) ramen could reach a foot-aching four hours and long queues are a norm. (Source: Associated Press)
Let’s Get Down To Business…
What can you learn from these unique restaurants? Two things: innovation and style.
Just think about this: isn’t it a most innovative way of dining – a wide variety of Dimsum cuisines served “rolling hot” to you on conveyor belt? If you were any typical “kaypoh” (curious) Singaporean food lover, you wouldn’t mind spending more than what you usually do when dining out just to experience a totally new and innovative way of dining, right? Go the high-tech way and you could really outshine all others in the F&B industry which isn’t famed for the use of cutting-edge technologies.
See how the stylish Japanese ramen restaurants repackage and reinvent both the food and dining experience to win over a new clientele. If you were a Japanese who had grown up eating standard ramen fare in dingy joints whose counters are forever crowded with chopsticks, seasonings and self-service water jugs, you would flock immediately to an upscale and high-class restaurant, wouldn’t you? The point is, consumers are naturally intrigued by everyday food that is suddenly repackaged into totally new and posh dishes. If you’re creative enough in terms of redesigning both the food and dining experience, customers will simply come after you and not the other way round!
Related Ideas & Trends
http://www.listedcompany.com/ir/apexpal/web/show.cgi?content=strengths
http://www.imperialtours.net/dining_beijing_main.htm
http://www.loubat.com/webpage.cfm?type=page&id=45
http://www.ifama.org/conferences/2003Conference/papers/rama.pdf