You are the CEO of a company that wants to revolutionize the restaurant industry. What would you do?

Clarification

• What do you mean by 'Revolutionize'? [Provide sth dramatically different, and gain competitive advantage]
• Do you mean a certain segment of Restaurant Industry? If possible I would like to focus on high end dining segment, such as the michelin certified restaurants. [Sounds good]

User pain points:

• Has to abel to afford the High price
• Has to eat in place, sometimes have to travel
• Has to reserve months in advance

Restaurants Strength:

• Competitiveness is the brand and food quality, hard to replicate.

Restaurants pain points:

• Can only serve local users
• Growth limited by capacity(chef and space), hard to scale
• Growth limited by price, only high-end customers can afford
• Hard to schedule time, restaurant has to close if chef were on leave.

Strategic Options

The strategy would be to become a dominant supplier to partner with all the Michelin restaurants.

I can think of a few options.

1. [Michelin delivery] Develop device to preserve food at the best temperature, so that user can enjoy the same quality of food even weeks after production. provide delivery service for restaurants.

• Can serve all Michelin restaurant to provide global delivery service.
• Can help Michelin restaurants to overcome the space and capacity limit, reach more users and lower the price.
• Feasibility for such a device is high.

• Need to set up a global delivery network, either from scratch or through partnership. Upfront investment and higher operational cost.

2. [Robot Chef] Develop an chef robot, which can replicate the dishes by a famous restaurant, and open chain restaurants globally, with rev share model with the original restaurants.

• Can bring down the cost further and reach more users.

• Risk: Not all recipes are automatable.
• Take time and efforts to onboard more Michelin partners.

3. [Michelin chain] Start a service company to provide top notch place, environment and service with lots of locations, so that top chefs can focus on the cooking itself, rather than operation.

• No technology risk
• Serves all Michelin restaurants

• Upfront investment and hard to scale.
• May not be able to lower the price and reach more users.