By Stefany Dybeck and Margaret Winzeler
Listening to our fine dining customer is always the first step in creating and delivering an exceptional food pairing program. What do they want and what do they need to deliver it? Ultimately, we all want the same thing—-consistent, high quality taste in the cup. The program has to be operationally sound for us as the roaster and not too labor intensive for the restaurant. It also has to be a top notch experience for the diner. We need to go beyond a win-win scenario to obtain a win-win-win for Batdorf & Bronson, our fine dining customer and their customers. To read the rest of this article, subscribe to The Chronicle or become a member today! If you’re already a Chronicle subscriber or member, please login.
