the supply chain of living meat : in hospitality

- in the hospitality industry, talent is the main supply chain variable 

- ( talent management is more fundamental than food management )

- food sold is often a distraction from the main product 

- there is almost zero innovation in F&B retail; nearly all restaurant food can be reverse engineered, it is just a matter of deciding to or not to

- we actually use products to monetise talent; food sold is a marketing device to turn talent into money

- we do not use talent to monetise food as much as we do the other thing; talent exists before food, persists after food, and can deliver interchangeable food widgets to the customer

- hence the ironic phrasing, food is just what we put the price tag on, the real business is managing the operations of living meat