November 19, 2012
"Netafim went so far as to change into mission statement from “making the best drip irrigation equipment for customers” to “helping the world grow more with less”, an objective far more aligned with the objectives of its customers, the farmers."

—

Great HBR piece, When Business Models Trump Technology, shows how one Israeli firm, Netafim, figured out how to think beyond the product it made (drip irrigation equipment) in order to offer a sophisticated—and much more appealing—service its customers actually wanted. This is a big theme of the book around the Ten Types of Innovation framework I’ve been working on recently. Fancy products are all well and good, but they’ll never provide the competitive advantage a company really needs for scaled, sustained success. Instead, by developing a smart business model and service its customers actually wanted (quelle idée!) this company has been able to survive and thrive. Good case study.

[Story via Saul Kaplan.]

4:26pm  |   URL: http://tmblr.co/ZLv7dxXc_B1U
(View comments) 
(Notes: 9)
  
Filed under: Ten Types of innovation think beyond product business model innovation 
December 7, 2011

Video from the recent Design Management Institute conference, Design at Scale (of which I was co-chair.) My colleagues, Brian Quinn and Ryan Pikkel were on the hook to unveil the latest version of Doblin’s iconic framework, the Ten Types of Innovation. As you can see in the film, they did a great job of explaining why the Ten Types provide a really useful way to start thinking about the innovation process.

4:50pm  |   URL: http://tmblr.co/ZLv7dxCxoJDl
(View comments) 
(Notes: 5)
  
Filed under: Doblin Brian Quinn Ryan Pikkel Ten Types of Innovation innovation frameworks process DMI Design at Scale 
June 15, 2011
"Extraordinary food alone does not an extraordinary restaurant make. The experience of eating at Masa can clash, sometimes greatly, with the grace, simplicity and excellence of the cuisine on display."

— Sam Sifton’s New York Times review of Masa tunes into the fact that being strong in one discipline is no longer enough. In this case, exquisite food isn’t enough to make up for awkward service, even at Masayoshi Takayama’s legendary Japanese restaurant in New York’s Time Warner Center. This is a regular topic of conversation at Doblin, particularly in relation to the theory of the Ten Types of Innovation, which says that one type of innovation is all well and good, but it won’t be anywhere near enough to build a lasting business.

6:11pm  |   URL: http://tmblr.co/ZLv7dx67Q5Bj
(View comments) 
(Notes: 5)
  
Filed under: innovation experience New York Times Sam Sifton Masa food Doblin Ten Types of Innovation