Social blurring: Laundry, learning and lots of doughnuts
To distinguish your food service concept, you have to do something different from the rest. That’s exactly what entrepreneur Mark Nijhuis has done with his blurring concept, ‘De...
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At the Taste Tomorrow event in China in May 2012, we caught up with Eric Kayser after his workshop at the event and asked him a few questions.
Mr Kayser summarizes his views on tradition and innovation, and how these fit into a global market and how they can be translated into an industrial approach to the artisan tradition.
