By Jim Berman, Foodable Industry Expert
What does it mean when to use quality ingredients? Restaurants and brands toss the phrase everywhere on their menus and websites, but does that mean we buy the absolute best of everything? If not, why not? Quality is as subjective as flavor.
Being open about quality in terms of a marketing device is much like listening to explicit music with your grandmother in the same room — uncomfortable, but quite relieving when it is a shared experience. I guess. In other words, are you buying the best or are you saying that you buy the best? Either you don’t know, or you don’t want to admit to perpetrating a crime against ingredients.
Quality isn’t just throwing money at the most expensive ingredients. That doesn’t make them the best for your business. Throw money at a problem and now you have two problems. So, how do we keep our commitment to quality intact? Here are three things to consider.Read More