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The granola was fine when you opened it. Crunchy, toasted, exactly what it should be. By mid-morning it is soft. By the end of service it has lost its texture entirely and you are using it anyway because you cannot afford to throw out what is left.
This is not a product problem. What happens to granola between opening and mid-morning has nothing to do with quality and ...
A single site acai bowl store makes its granola sourcing decision once. You find a product that works, set up an account with a distributor, and move on. That decision stays in place while everything else gets built around it.
The problem is that this decision was made for one store, with one acai bowl granola supplier, inside a distribution relationship with its own o...
The question in the title sounds like it’s about granola. It is and it isn’t. It’s about what’s happened to hotel breakfast, and to the set of assumptions that have governed how hotels feed their guests in the morning for the past twenty years.
If you run F&B for a hotel group right now, you already know the headline version of this. Breakfast costs too much, margi...
You have built your acai bar around throughput. Your base preparation is engineered because the consequences of getting it wrong show up immediately in throughput and consistency. Granola tends to get purchased differently. It gets evaluated at a tasting and assumed to perform the same way once the system is running.
It doesn’t, and the reason lies in the system itself...
If you have spent any time looking into granola supply for your business, you will have encountered a tangle of terms. Private label, white label, OEM and contract manufacturing all describe different arrangements, and they get used loosely enough that it is not always clear which model fits what you are trying to do.
This guide unpacks private label granola from the b...