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Foodservice New Product Benchmarks

Michelle Jones and Devon Gerchar


Foodservice professionals know innovations grow business. However, the new product development process is one of the riskiest activities a business can undertake. These risks are further amplified in foodservice, due to the complexity of the industry and the fact that there have been no standard languages, metrics, or processes used amongst the multiple trading partners. The inherent risks of the new product development process can be a deterrent to some companies. However, with these guidelines in mind and careful planning, true innovation – and business growth – can be the happy end-result. In this article, Michelle Jones collaborates with the International Foodservice Manufacturers Association and the Center of Innovation Excellence to explore the key practices critical to success in foodservice new product development.

To learn more about the best practices in foodservice new product development, and to obtain ready-to-use tools and frameworks to advance your product innovation performance, obtain the full report: New Product Development: Best Practices in Foodservice