The Momofuku Model: How Restaurants Really Make Money in CPG
Artikel konnten nicht hinzugefügt werden
Der Titel konnte nicht zum Warenkorb hinzugefügt werden.
Der Titel konnte nicht zum Merkzettel hinzugefügt werden.
„Von Wunschzettel entfernen“ fehlgeschlagen.
„Podcast folgen“ fehlgeschlagen
„Podcast nicht mehr folgen“ fehlgeschlagen
The Momofuku Model: How Restaurants Really Make Money in CPG
-
Gesprochen von:
-
Von:
Über diesen Titel
In this episode, Ray breaks down how restaurants are using CPG-branded foods to totally transform their brand. He also discusses the Wegmans surveillance controversy, how TikTok is used in food R&D, how Portillo's loyalty program is boosting sales, and why you should not leave the food industry.#restaurant #chef #portillos #careeradvice #momofuku #davidchang
Links:
Wegmans Issue (Grubstreet)
Wegmans Issue (Gothamist)
Wegmans Issue (Grocery Dive)
Rise of Restaurant CPG (Bloomberg)
TikTok Food R&D
Portillo’s Loyalty Program
Reddit Thread (Kitchen Confidential)
Enjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.
Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.
Thanks for listening to Repertoire. 👨🍳🎧
