How to correctly assess your competitors

in the F&B Market

F&B Explained :
What sets you apart from your competitors?

A structured workshop on how to make your F&B business stand out in China's crowded marketplace 

Description :

The Food and Beverage industry has been booming in China, with the influx of foreign investors as well as the expanding tastes of locals.  Because of this, restaurants, diners and fast food joints have popped up everywhere, each with their own branding and gimmicks to encourage the crowds to come and try their menus and offerings. But how does one set itself from the others in China’s competitive market?

NextStep in partnership with MILL Food Intelligence brings you a three hour workshop where you can get access to MILLS' expertise through an interactive session. This will be conducted by one of Shanghai’s top-tier chef and MILL’s Head of Business Design, Chef Federico Duarte. 

Here you will:

• Understand how to differentiate your F&B business in China's crowded and competitive market

•  Learn how to identify your business DNA and help you turn your ideas into a working concept

• Learn how to use practical tools to benchmark your competitors.
• Apply the Success Frontier frame-work to F&B business

About Chef Federico :

Chef Federico Duarte has a double profile, he holds a BA in Culinary Arts and Restaurant Management from Institut Paul Bocuse and an MBA with a focus in Cross Cultural Management from Jiaotong University.

Chef Federico lead the team that brought Institut Paul Bocuse to Shanghai in 2010 and succeeded in operating a top-end Culinary School in China and training over 400 elite culinary professionals. He has served as a Culinary Consultant for international companies and helped them kick-off their business in China. He is also a member of the Asia-Pacific and China Jury for the Bocuse d’Or competition, a culinary cook-off that gathers the world’s best Chefs under one single contest.

Hailing from Colombia, Chef Duarte has a large international experience and a global mindset. He is currently the Head of Business Design at MILL Food Intelligence and has served as F&B consultants for the likes of Outback Steakhouse and Noodles & Company.

Connect with him on LinkedIn: https://cn.linkedin.com/in/duartefederico

You can follow MILL Food Intelligence on WeChat by scanning their QR Code here :

Details about this workshop: 

Price: 280 RMB (Early Bird Rate very limited) / 350 RM (On-site Registration) 

Email : info@nextstep-workshops.com

Web : www.nextstep-workshops.com

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