Saturday, August 27, 2011

Building business models and squishing up food.

There are times when I have to stop and remind myself just how much I love this work.

This week we got to test some new equipment. Now that I am a culinary professional - please don't try to keep up - I can safely describe the cool new device shown in the photo as one that squishes up food. In my world squishing up food is becoming increasingly important for many good business reasons.

The Innovation Kitchen itself is also an ingredient in a larger story of food hubs and regional food systems. How we create and manage these kind of ingredients - these assets - can contribute to the success of plans for improvement in our larger national food systems

Business models are emerging from our experiments at the Innovation Kitchen that will help create jobs and grow businesses in ways that can be replicated regionally, nationally and beyond for years to come.

This work can create many jobs, especially for some of our neighbors, family members and friends with difficult and challenging employment options.

Building business models. Squishing up food. I love this work.

Photo is of Annette Pierce, Food Service Director of the Hodan Center, and Master of the Universe clearly shocked at my professional food squishing abilities.

Welcome to the Wisconsin Innovation Kitchen! in beautiful Iowa County,Wisconsin

1 comment:

passivhaus said...

A business model defines the manner by which the business enterprise delivers value to customers, entices customers to pay for value, and converts those payments to profit. It thus reflects management’s hypothesis about what customers want, how they want it, and how an enterprise can organize to best meet those needs, get paid for doing so, and make a profit.