‘Don’t Rest On Your Laurels – Why Even Established Brands Need To Innovate’
The Harrods name is synonymous with quality and excellence, but sometimes it takes a fresh pair of eyes to see where even long-established brands are falling short when it comes to delivering a customer experience.
In this presentation, Bruce Langlands, Director of Foods, Harrods, examines where retailers need to invest in order to thrive, starting with the first port of call: the customer.
Since his appointment in 2010, Bruce Langlands has been responsible for creating a new vision for the world- famous Food Halls at Harrods. Bringing his experience of more than 20 years in the food business, including numerous senior management positions at Marks & Spencer and establishing and heading up new product development at Superquinn, Bruce has instigated a change of strategic direction at the Food Halls, focusing on provenance, exceptional quality and the launch of a premium range of Harrods Signature products.
As part of that vision, The Wine Shop has undergone extensive refurbishment and focussed not only on the prime French Chateaux, but also upgraded the Harrods white and brown spirits selection to bring in small producers with an exceptional and exclusive offering for the discerning client.
In his previous role at Superquinn, based in Dublin, Bruce successfully launched over 2,000 private label products and introduced new brands to the business. Many of the ranges won several high-profile food awards including the National Irish Food Award, Guild Of Food Writers Award, World Cheese Award and Great Taste Award.
During 18 years at Marks & Spencer, Bruce demonstrated a talent for sales growth and innovation in a variety of senior roles covering store and country management, sales development, buying and product development, both within the UK, and Europe. Bruce currently oversees a senior management team across buying, new product development and operations at Harrods.
In his personal time, Bruce is on the committee of the Guild of Fine Food in an advisory capacity, loves travel – which is always dictated by a restaurant or dining experience – and is an enthusiastic chef.
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