There are two equally inspirational yet antagonistic truths about a franchise system such as ours - pleasing the legacy owners that have built a legendary product through hard work and determination and appealing to new franchisees and customers by staying competitive in an ever sophisticated market. How does a company balance innovation with tradition? How do we balance proven success with potential and necessary growth?
I think the secret is carefully but enthusiastically. At Great Harvest we break the rules. We are encouraged to think outside the box – in fact our chairman, Nido Qubein, tells us to “throw the box out the window.” In a time of cookie cutter franchises that rely on standardized thinking Great Harvest has always encouraged a freedom of thinking model that fosters internal innovation. We revolutionized what a franchise can be if creativity among corporate employees and owners is allowed to flourish.
As the first ever corporate chef for an established system that has been in place for 36 years I find my job is increasingly to think “outside the box” while trying to exist within three decades of tradition. As the head of R&D it is my job to lead this innovation. Bread is back – but where to go from here? Our classic whole wheat breads are proven winners. In the bread business, like any business, we want to attract new customers as well as continue to service our loyal ones. There is a fine line between pleasing the tastes and expectations of our customers who want the same experience they had last week or last year and avoiding what can only be called palate (or purchase) fatigue. I love knowing that when I walk into a Great Harvest bakery that I will have a warm blanket of fresh hot bread and delicious sweets wrapped around me. But what I also want to know when I walk in is WHAT’S NEXT?
For a long time we have been committed to quality and committed to whole grain products. 
Beyond that my job is to color outside the lines, throw the breadbox out the window and come up with some delicious new whole grain breads. Increasingly I find myself looking as much to the past as to the future when mining for methods and ideas. What were they making in Scotland in the 1700’s? How were traditional Italian whole wheat breads made 200 years ago when the local stone milled flour was the only option? How can modern understanding of enzymatic reactions and hydrophobic bonds affect my research? All of these questions guide me as I discover new products for Great Harvest customers.
What a ride! And I'd love your help. What new flavors and tastes are you enjoying these days? What was the last thing you ate that really made you think "Wow!"?
