I don’t think anyone is having wagyu for dinner everyday, even if they can afford to. Yeah, I agree with you that F&B really have to adopt more innovations. Typically works in markets that have an oversupply of sellers and anunder-supply of buyers. Businesses can order exact materials from suppliers since they can now know the demand ahead of time.
The Leasing Business Model is defined as a business that rents out costly assets at high margins. The White Labelling/Private Labelling Business Model is defined as a business that allows ‘agents’ to use their own branding.
I see where your expectations are now and I appreciate your expert advise, thank you. Nowadays, F&B is very specialised and segmented, very few can scale to the levels you are referring to but it’s possible. It’s a perishable business that’s why in-flight catering may be ideal as you know how many meals should be made on a daily basis with data, and I believe this way food wastage can be minimised and profits maximised. I personally do not look at licenses/certifications because I know some great F&B brands that do not have the Halal certification for example, but they do serve Muslim friendly food at the same time.
Seeking at advanced companies, it means a new lot of franchising or being caught to one specialized restaurant. Behind of which is the complete supply chain that may be open to end up being disrupted today. When you ask myself, there is a new lot along typically the supply chain wherever technology can trim charges and improve performance by at least 50%.
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I have to say that although the costs of meals from tech companies are low, many are still struggling with the delivery costs. To add RM7 to any meal is a huge portion (25% to 50% per person) of the price paid by end consumers of lets say RM14 to RM30. I think plane food is horrible – but still, some airlines do surprise me. Somehow, they’ve found a way to sustain the costs of great quality food and made it on a massive scale as well. If you ask me, Airasia food is not too bad as well although not as good as Turkish Airlines. So, it seems that there are ways to make mass-produced food great as well. Food may not have a long shelf life in terms of market trends and current taste buds.