Keynote & Workshop Topics:
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Food & Beverage Industries
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Rising from the Crash: What's Next for the Foodservice Industry?
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If there is wisdom in history, it resides in the line 'This too, shall pass.' Although the economy is the dominant theme of conversation today, those who plan to remain in foodservice consulting need to be thinking through and beyond the crash and the aftermath, because the future ahead is changing as we watch. Richard Worzel is one of today's leading futurists, as well as a Chartered Financial Analyst and a strategic planner. In this presentation he presents a roadmap to the undiscovered country ahead, including:
- How the global economy has changed and will change because of the financial disasters of 2008, and the global recession of 2009;
- Why the Green Economy is very much alive and well, and why those who plan to survive will zero in on its implications now in order to thrive in the years to come;
- Where technology is taking us, how newer, smarter software will help us make decisions (or make decisions for us), how automation, including true robots, will change the way we work, and how relationships between customers and the businesses that serve them will mutate as new pipelines open between them;
- Why organizations say they want to innovate, but really only want to pay lip service to it, and how to move towards persistent, responsible innovation; and finally
- Tools that can help you produce a steady stream of new ideas and innovations, as well as tools that will allow you to anticipate where your clients are headed, so you can be there, waiting for them, when they arrive.
Richard's presentation will cap the conference, and give you tools and information you can take home and use immediately, and long into the future.
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How Dairies Can Contribute to a Greener Society: Breaking the Carbon Habit Without Breaking the Bank
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With the dramatic fall in the price of oil, it would be tempting to assume that the pressure to go green has disappeared. That would be a mistake, as the facts of climate change are still very much in evidence. This leaves the question: how can we, as individuals as well as producers, contribute to a greener society? Richard Worzel is a Chartered Financial Analyst, a strategic planner, best-selling author, and Canada's leading futurist. In this presentation, he:
- Outlines the critical issues relating to climate change, and humanity's part in it;
- Identifies the ways in which we are contributing to climate change; and
- Talks about the ways in which we can change the harm we do without destroying our businesses, of ways of going green while making it a profit-contributing process instead of a profit-draining one.
To finish off, Richard will outline a technique for identifying new ways of improving efficiency, in order to benefit both profits and the environment.
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Uncharted Territory: Preparing the Foodservice Industry for a Future Without Precedent
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The foodservice industry is experiencing unprecedented changes. Climate change is now very much on the minds of the public, and companies are struggling to be sensitive to it without destroying their profit margins. Technology is changing the rules on how, when, where, and with whom business is conducted, from the ‘leaning out’ of the supply chain, to the way food service organizations interact with their clients, and how those clients interact with their customers. Biotechnology is becoming a two-edged sword, with new technologies improving the useful qualities of foodstuffs, while also revealing new food sensitivities among consumers. It’s also creating new controversies, first over genetically modified foods, then cloned foods, and, in future, foods created without farms. The kinds of foods demanded are shifting, in part due to the aging of the populations of North America, Europe, Japan, and the Anzac countries. And food commodities – and prices – seem to have been caught up in the surging demand for resources coming from the Rapidly Developing Countries like China and India, in part because of the increasing caloric intakes of their rapidly expanding middle classes.
Coping with these uncertainties and shifts in markets and sources of supply is a major issue for those organizations who plan to survive. Richard Worzel is a Chartered Financial Analyst, strategic planner, best-selling author, and one of today’s leading futurists. In this far-ranging presentation, he outlines what is happening, why it’s happening now, and what it means for the future. In the process, he offers a roadmap to tomorrow, along with planning tools that forward-thinking organizations can use to plan and prepare for the challenges and uncertainties ahead.
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Reading the Tea Leaves: The Future of Infusion Drinks
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'The future ain't what it used to be,' the saying goes, and infusion beverages bear that out. Those attempting to stay with tradition, the tried and true, and the ways things have 'always been done' find their market share slipping, while new players play a new game and rewrite the rules, garnering market share, and pioneering new ways of selling infusion beverages. How will your company respond to global fusion cuisine, or to Echo Boomers who have different tastes and interests than their parents and who change direction overnight, without warning? What do you know about the new imperatives on health management that can help - or harm - the sales of your products? How will 'memes' change the patterns of the marketplace, and how do you counter them if you are the target of one? Futurist and strategic analyst Richard Worzel provides a road map of where we're going, and the how infusion drinks will change - and how those who plan to remain in this industry must change with it!
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What Will It Take? Food Retailing, and the Consumer of the Future
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Tesco of the U.K. re-wrote the playbook on food retailing, and jumped to being the #1 food retailer in the United Kingdom. Technology, changing consumer behaviour, new demographic and psychographic trends, and new ways of advertising, marketing, selling, and staying in touch with your customers are all changing the rules on how food retailing operates. Add to this globalization and new competition from major new players, new knowledge emerging from genetics about what is and isn't healthy food, and the landscape for food retailers becomes a minefield for the unprepared and the unwary. This far-reaching overview of the future will alert you to the coming developments in the food industry, and help you lay plans to be there 'firstest with the mostest.'
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