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The Uncertainty Mindset : Innovation Insights from the Frontiers of Food / Vaughn Tan.

By: Material type: TextTextPublisher: New York, NY : Columbia University Press, [2020]Copyright date: ©2020Description: 1 online resourceContent type:
Media type:
Carrier type:
ISBN:
  • 9780231551878
Subject(s): DDC classification:
  • 647.95068/4 23
LOC classification:
  • TX911.3.M27 T36 2019
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- CONTENTS -- Preface -- Acknowledgements -- PART I. A Partial History of New Ideas in Food -- 1 From the Margins to the Center -- 2 The Undercurrents of the New -- PART II. What Is Innovation in Food? -- 3 Well-Known, Barely Understood -- 4 Four Types of New Ideas in Food -- PART III. Innovation Is Uncertainty -- 5 A Nondelusional Worldview -- 6 The Uncertainty Mindset -- PART IV. Building the Ever-Changing Team -- 7 Innovation Implies Change -- 8 Building Innovation Dream Teams -- PART V. Creating the New Familiar -- 9 The Power of Familiar Novelty -- 10 Learning House Style -- PART VI. Staying in the Discomfort Zone -- 11 The Motivation Paradox -- 12 Desperation by Design -- PART VII. Insights from the Frontiers of Food -- 13 All Change -- 14 A Mindset for an Uncertain World -- Notes -- References -- Index
Summary: Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food—they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate?Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780231551878

Frontmatter -- CONTENTS -- Preface -- Acknowledgements -- PART I. A Partial History of New Ideas in Food -- 1 From the Margins to the Center -- 2 The Undercurrents of the New -- PART II. What Is Innovation in Food? -- 3 Well-Known, Barely Understood -- 4 Four Types of New Ideas in Food -- PART III. Innovation Is Uncertainty -- 5 A Nondelusional Worldview -- 6 The Uncertainty Mindset -- PART IV. Building the Ever-Changing Team -- 7 Innovation Implies Change -- 8 Building Innovation Dream Teams -- PART V. Creating the New Familiar -- 9 The Power of Familiar Novelty -- 10 Learning House Style -- PART VI. Staying in the Discomfort Zone -- 11 The Motivation Paradox -- 12 Desperation by Design -- PART VII. Insights from the Frontiers of Food -- 13 All Change -- 14 A Mindset for an Uncertain World -- Notes -- References -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food—they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate?Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022)

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