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Moe's Southwest Grill
Using ketchup to dip or slather french fries is a long-established American tradition. The pairing has not only provided consumers with a distinct flavor, but it has given diners the ability to choose how much of the condiment to use, based on their own tastes.
It turns out that this flavor-control ritual also served as the restaurant industry’s foreshadowing of a much larger concept—individualization—that has been sweeping across the industrial world for the past couple of decades.
When the iPad was introduced in late January, the tech world buzzed about the gadget’s possibilities and visionary applications. Two of Apple’s other signature products, the iPod and iPhone, sparked such revolutionary momentum that creative minds swirled with ideas on how the iPad, a larger, more comprehensive touch-screen device, might function in a world increasingly clamoring for portable and wireless.
Well-prepared food by itself has never been enough to propel a fast food name to stardom. Today more than ever, a recognized personality and set of beliefs and customs is essential to set successful quick serves apart from the competition, according to industry experts and top management.
“Culture is being able to stop anyone who works in the company, ask them what the company is about, and get the same answer,” says Mathew Mabel, a Dallas-based management consultant specializing in the hospitality industry.