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News from the Chinese F&B and more!
After the last newsletter about the use of NFTs in the F&B world, I had very interesting feedback. I will keep my eyes open in the Web3 space to see how…
May 31, 2022
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Greg PRUDHOMMEAUX
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News from the Chinese F&B and more!
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WHAT CAN NFTs BRING TO YOUR F&B BRAND?
Let's review some of the successful use-cases and see how you could use some of those ideas for your own business !
May 17, 2022
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Greg PRUDHOMMEAUX
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WHAT CAN NFTs BRING TO YOUR F&B BRAND?
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It's Survey Week and results are out! ... but cabbages are not having a good time...
Surveys make it easier to read through specific situations. Let's see what's going on with group buy, the blacklisting of cabbage, and the craving for…
May 3, 2022
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Greg PRUDHOMMEAUX
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It's Survey Week and results are out! ... but cabbages are not having a good time...
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April 2022
Bad News: more lockdown = less innovations / Good News: Singapore is taking the food tech pot!
Shanghai has been in quarantine for at least 4 weeks, and now, Beijing and other cities around China are getting prepared to, hopefully, do better. New…
Apr 26, 2022
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Greg PRUDHOMMEAUX
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Bad News: more lockdown = less innovations / Good News: Singapore is taking the food tech pot!
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When kids start to cook their own veggies, you know something has changed...
Shanghai is now finishing its third week of city-wide lockdown. Things have not evolved much in our day-to-day, but looking at the bigger picture, it…
Apr 19, 2022
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Greg PRUDHOMMEAUX
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When kids start to cook their own veggies, you know something has changed...
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Inside and Outside of the Shanghai Lockdown
Shanghai is entering its second week of full lockdown and we managed to find new trends happening in China and to look at what the future is telling…
Apr 12, 2022
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Greg PRUDHOMMEAUX
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Inside and Outside of the Shanghai Lockdown
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Shanghai under lockdown: What it’s like for the food industry
Shanghai and some 26 million people are in lockdown these days. If you are not based in Shanghai, you missed the chaos as people grabbed the last…
Apr 4, 2022
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Greg PRUDHOMMEAUX
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Shanghai under lockdown: What it’s like for the food industry
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March 2022
Several ideas to improve a restaurant business
In this week's newsletter, I look at a variety of topics in the restaurant industry. I tweaked my approach a bit so you can quickly see why I think this…
Mar 28, 2022
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Greg PRUDHOMMEAUX
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Several ideas to improve a restaurant business
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New F&B trends focusing on customers
In this week's newsletter, I focus on consumer trends. After all, we build products and solutions for what people want and crave. I tweaked my approach…
Mar 21, 2022
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Greg PRUDHOMMEAUX
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New F&B trends focusing on customers
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🍙 [SPECIAL PUBLICATION] What wars mean to F&B Business?
Looking into how troubled times could be impacting your business too... food supply, pricing, sanctions, support,...
Mar 14, 2022
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Greg PRUDHOMMEAUX
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🍙 [SPECIAL PUBLICATION] What wars mean to F&B Business?
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🍙 FoodTech News with a $200 beer 🍻, another coffee ☕ chain entering China, and trying to understand what GEN-Z 💫 really really wants...
📣 Spread a little 💟 to support my work and leave a comment 💬 to start a conversation! Hi, I’m Greg, founder of NextStep [F&B] Studio, we help brands…
Mar 7, 2022
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Greg PRUDHOMMEAUX
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🍙 FoodTech News with a $200 beer 🍻, another coffee ☕ chain entering China, and trying to understand what GEN-Z 💫 really really wants...
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February 2022
🍙 Food, wellness, wealth and trends! 🦾 Robots, 🛵 subscription, 💸 inflation costs, food waste and of course, coffee 🤩 !
📣 Spread a little 💟 if you liked this post! This will definitely help me understand what you like and what you don’t 🤯 , and tell me more by leaving…
Feb 21, 2022
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Greg PRUDHOMMEAUX
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🍙 Food, wellness, wealth and trends! 🦾 Robots, 🛵 subscription, 💸 inflation costs, food waste and of course, coffee 🤩 !
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