Specialty Food Magazine

Summer 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/986636

Contents of this Issue


Page 160 of 191

Engage with Specialty Food Manufacturers Promote your business services to SFA members Connect with new businesses and established companies SFA opportunities available throughout the year at multiple price points To learn more, please call 646-878-0127 or email SFAsponsorship@specialtyfood.com Principle 5: Visibility to Performance By organizing the project development process into stages you can keep track of where everything is, said Jones, who provided as exam- ple: "When Mary Wagner, the senior vice president of innovation for Starbucks was implementing Stage-Gate, which they call Star-Gate, we did an exercise to figure out where all the projects were and she said 'oh my goodness, we don't have a funnel but a big bulge right in the middle.' Everything was stuck right in the middle so they killed a bunch of projects and pushed the most attractive ones right through. Because if those projects are stuck then they're not making you any money and that's not good." Principle 6: Culture of Accountability and Discipline "Discipline is about realizing what the right actions to take are and then having the discipline to do so instead of doing what you're drawn to, which may be sexier or more fun or easier to do," said Jones. "Organizations that do this well are very disciplined to doing this. So it's harder to skip, miss, or do shortcuts. Because you have to realize that if I skip this, I could increase the risk to the project." Practice Makes Perfect Honing such capabilities is an ongoing process, asserted Jones. " The second and third time you try, as long as you're learning from it, you'll get better and better," she said. "Procter and Gamble is one of our longest-standing clients and every year they change and improve their process to capture what they've learned and refine it to do more of this and less of that. People come and go, but the knowledge stays since it's built into the process." @ specialtyfood.com Download videos of this and other sessions from the Specialty Food Business Summit Product Development Boot Camp at learning.specialtyfood.com 142 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com specialty food maker Julie Gallagher is the managing editor of Specialty Food Magazine.

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Summer 2018