Creativity And Innovation Principles Of Martin Blair's Concept Restaurants?

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Martin Blair in his concept restaurants has adopted the following creativity and innovation principles:
• Martin detected and extracted the weaknesses from process: Creativity in this case study backed up Martin in achieving his goals.
• He studied the rules of the game before breaking them: When he took the plunge, Martin was well aware of what he was getting into.
• He broadened the search to all possible directions to answer his question: to franchise one or both of his restaurants?
• Most of us tend to see innovators as visionaries, who bet everything on the fresh idea (Moshbeki, 2001). Martin’s reality was much more complicated than just an idea. He had to hedge all bets to achieve his key objective, which was to launch a profitable business.
• Creativity rarely occurs. As a persistent individual, Martin typically was not the person with the fastest answers but rather the one who kept trying till he reached excellence.
• Start small: Successful innovations, for example concept restaurants, start small (Ali, 2001). All well-established franchises begin small, so Martin was thinking small to avoid a big failure.
• Continuous innovation is successful: Martin did not target not potential consumers. He was satisfied with something inferior by conventional standards but superior in his own way, i.e. entering the unglamorous restaurant industry that had a passion for.
• Merging innovations is successful: Pizzetta’s and Viva’s important breakthroughs

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