New Orleans & Miami, USA Inspiration Expedition: Experiences & Insights April 14 th 21 st 2012
Shrimp & Grits Sautéed gulf shrimp, grilled green onions, Apple smoked bacon, crimini mushrooms and red-chilli abita butter sauce Be careful with ingredient quantities as too much flavour or sauce can result in a bad experience Crème Brûlée Trio - Vanilla Bean with Fresh Berries, Coconut with a Coconut Truffle, Mocha with Chocolate-Almond Biscotti
Local beer and crisps with eye catching packaging are displayed as you enter the store on large pallets The store showcases products from its local producers as you walk into the store and involves itself in the local community with fund raising and recycling initiatives. How can you highlight your local credentials or interest/role in the community?
The store signage features chalkboard replicas with chalk writing and illustrations which gives a more personal touch to the store and expresses authenticity and locality. How can you use or improve your signage and displays to reflect high quality & authenticity?
Cochon butcher is an extremely popular deli sandwich bar serving high quality pig meat in their own signature sandwiches. They rear and slaughter their own pigs. The menu specialty was sandwiches all filled with the Cochon Butcher meat- pastrami, pork, Turkey bacon Are there signature specialities that you could feature in your product range or food offering?
A high end traditional New Orleans restaurant set in the beautiful Garden District where the exceptional customer service really heightened the meal experience
We commonly found a very large offering of sauces, condiments and energy drinks however some stood out more than others due to functional packaging, bright designs and differentiating flavours. How can you differentiate your product through pack formats, designs or new flavours?
Battered oysters & Salmon served with a Mango and mustard sauce Pomegranate liquor used for Bellini's - nice pack design and flavour A bad customer experience can have serious impact on a dining experience
Mr. B s Bistro is a classic New Orleans family owned restaurant in the heart of the French Quarter. Our lunch service was treated like a dinner service as we experienced very high customer service showing that it is still central to a great dining experience.
The Fleur de Lis was consistent across all packaging and materials Fermenting Molasses to make the rum Authenticity and transparency are key trends and this should translate across all operations and into the consumer/visitor experience 4 Variety Tasting including 10yr old aged
Amuse Bouche Seafood Egg with crouton soldier Petit Fours nut profiteroles, praline cookies, strawberry squares and dark chocolate cups P&J Oysters with Bacon dumplings, crispy pork belly and green garlic Speciality cut of Two Run Farms Beef, spring vegetable, aligot potato, smoked marrow crust The Local suppliers were named on the menu in the dish title highlighting locality & transparency.
Michael s Genuine Food & Drink Michael s Genuine, located in the Miami design district focuses on local produce and suppliers. Our meal was served family style the food was brought out on platters for the table to share The family style serving was very well received as our meal was more interactive and relaxed, how can you offer an experience that reflects locality and an enjoyable dining experience?
SoBe Food Tour Cuban sandwich with egg bread, pastrami, pickles & mustard and a homemade Oreo and crisps Gelato parlour with a rotating ice cream display and service unit How can your improve your product display and POS so as to attract more foot fall?
Gourmet Market with Italian style displays and shelves Simple product design & branding reflect gourmet quality
Unusual healthy snacking options and vintage looking design portray quality and premium attributes Innovative products such as Pine honey and cheese & merlot spread. Does your packaging and design portray your brand attributes? How can you express quality and premium attributes?
Fermentation Tour Interior bathroom sink fittings matched the restaurant theme great attention to detail Innovative way of offering wine tasting/drinking. Put a prepaid card into the slot & select taste/size of glass did not work efficiently Malfunctioning technology can deliver a negative customer experience
18oz Centre Cut New York Steak served with apple potato gratin, haricot vert grass fed beef, a rising trend amongst US consumers Grass Fed beef is a fast growing trend in the US, how can you play on your credentials for export markets?
Schnebly Winery Signage was hand drawn on chalkboards and wine laid out in cases for a simple yet effective display Bar was shaped like a tree with hanging wine glasses representing the fruit Visitor centre experience reflected the relaxing fruit wines from Schnebly Winery lots of secluded tiki huts to enjoy the product and evenings hosted by the winery. How can you make an impressionable visiting experience for consumers? Does your signage and product display represent your product well?
Traditional Cuban empanadas with 2 different fillings a chicken based with hot sauce and a mince based with green olives served as a snack or main dish Cuban Food Tour
Cuban Food Tour Traditional Cuban sandwich made with pastrami, mustard, pickles and served on an egg bread -which gives that yellow colour What different flavour combinations could you pursue and are there any unusual colours you could formulate?
Panther Coffee Panther Coffee is a fast growing Miami brand of gourmet coffee, they do all their roasting on site here in the design district. They used an ipad & Square app as their ordering & Checkout system all connected by wireless. How can the use of technology improve your service/experience?
Look out for our next Inspiration Expedition!