Penicillin - Success Case Study

This report is part of the publisher's Success and Failures case study series, which explores the reasons underpinning success or failure, and key learnings. This particular case is regarding a bar that is focused on minimizing its carbon footprint, which had gained a considerable amount of consumer interest.

Penicillin is the first zero-waste bar in Hong Kong, launched in November 2020. The brand was inspired by the origin of penicillin itself, which was discovered in the 1940s by Alexander Fleming. The product was a breakthrough in modern medicine, which had inspired the company to replicate this concept in the context of sustainability, and the décor of the bar has similarities to a laboratory.

Scope

• Penicillin has managed to resonate with consumers and generate a considerable amount of interest due to the transparent, sustainable measures implemented within the company
• It uses upcycled furniture, and reduces waste by reusing products and finding new purposes for them, such as using potato skins for bar snacks, or alcohol for sanitizers
• Penicillin also offers drinks for non-alcoholic drinkers, maximizing the use of ingredients that are normally considered as waste through the creation of the 'non-alcoholic organic fermentation'’ section in its menu

Reasons to Buy

• Understand the relevant consumer trends and attitudes that drive and support innovation success so you can tap into what is really impacting the industry
• Gain a broader appreciation of the foodservice industry by gaining insights from both within and outside of your sector
• Access valuable strategic take-outs to help direct future decision-making and inform new product development