日本のショコラティエである辻口博啓は、ペストリーシェフとして成功への異例の道を選んだ。彼はほとんどの時間をキッチンで費やし、多様なプロジェクトに取り組み、味覚を試してビジネス成功を達成するための有力な競争力のあるシェフとして評判を得た。幅広いプロジェクトで人気と成功をおさめていたが、コアの菓子事業を再構築する必要があると感じ、そのミッションの中心としてブランドポートフォリオと運用モデルの再構築をかかげた。 Hironobu Tsujiguchi, a Japanese chocolatier, had chosen an unusual path to success as a pastry chef. Instead of spending most of his time in his kitchen and focusing on one or two confectionery categories like most pastry chefs, he chose to work on diverse projects and leverage his reputation as a winning competitive chef to experiment with tastes and achieve business success. While Tsujiguchi enjoyed popularity and success in a broad array of projects, such as managing 10 brands and 26 shops across different categories, he also felt the need to reinvent his core confectionery business since not all stores of all his brands were thriving as he had wished. Equally central to the mission was the need to restructure the brand portfolio and operational model. Tsujiguchi asked himself: How can I orchestrate these efforts? Can I continue to rely on the diversification model that has led me to success so far, or should I be more focused? What should I continue, start, or stop doing to stay relevant?

【書誌情報】

ページ数：27ページ

サイズ：A4

商品番号：HBSP-419J40

発行日：2018/7/25

登録日：2018/11/6