The food industry is poised for radical transformation. Foodservice is going virtual, digital, off-premise, and on-demand. Food retailing is becoming unattended, automated, and autonomous. Channels are converging and new models are springing up. How are themes like convenience, proximity, ghost kitchens, and consumer data reshaping current business models? What innovation systems are needed inside established organizations to address the transformation?
We brought together leaders Atul Sood (formerly at McDonald’s + current CBO of KitchenUnited) and Steve Sanger (formerly at GrubHub + now at Kraft Heinz’s venture unit) to get their take on these themes. You can read the full report here.
If you’re interested in learning more about how to incorporate these insights into your business strategy, shoot us a note at food@clareo.com – we’d love to connect!
