Services
Services tailored to every project.
Depending on the need, Thoughts For Food draws on a single area of expertise or combines several approaches within the same project.
01 · Research & Exploration
Understand a market, a product category or usage to inform strategic thinking and identify opportunities.
- Product and food category benchmarks — France & international markets
- Foresight studies on macro and micro food and culinary trends — across all product categories, retail & foodservice
- Qualitative research: consumer groups and individual interviews
- Research with food professionals, particularly restaurateurs
- Sensory studies and product audits
02 · Strategy & Structuring
Turn insights into clear, relevant innovation directions for the brand.
- Segmentation, re-segmentation and restructuring of existing product ranges
- Organization and facilitation of product ideation workshops: generating concepts, then structuring them into innovation directions or territories
- Development and writing of product concepts using precise, differentiated culinary language, particularly for qualitative and/or quantitative evaluation
- Formalization of strategic culinary or product platforms
03 · Product Development, Experimentation & Testing
Turn strategic directions and concepts into products, work with the product itself and refine it through experimentation.
- Product and recipe development, refinement and optimization in the kitchen
- Consumer testing and co-development in Kitchen Labs
- In-home prototype experimentation in consumers’ kitchens
- Prototype experimentation in food professionals’ kitchens
04 · Formalization & Implementation
Turn product development into actionable recommendations for client teams and their partners.
- Formalization of R&D briefs
- Support and follow-up throughout R&D development
- Development of operational roadmaps incorporating recommendations for packaging, design or communication partners.