Maybe it’s true that too many cooks spoil the broth. Then again, they say two heads are better than one. And when it comes to improving foodservice new product success—it truly does help to solicit input from all sides.
That’s exactly what’s happening this year with a Collaborative Innovation Best Practices board involving food and beverage processors, packaging and equipment manufacturers, restaurant operators, industry associations and data and marketing research consultants. Executives from approximately 42 organizations (see chart at bottom) will meet four times this year—in June, August, September and October—to share best data and insights, best practices and more.