Make the most of the tasting

17/05/2019

We have already done countless tastings. The four biggest dangers are: too large a group that tastes, poor preparation / MEP, bad tasting forms and too much fun (sometimes the wine selection is also added, just imagine!)..

AUTHOR
Louis Meisen

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The tasting session that leads to approval of the new menu is of enormous importance, but is therefore underestimated. We minimize the attendees, produce the full MEP 100% in advance from the recipe and process dishes schematically per station with a strict test form. The feedback will be processed within 24 hours and the final menu will be sent to the MT for approval. Our tip: also involve an external person who meets the target group of the company in the tasting. It is a wonderful frame of reference. Bon Appetit!

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