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EP 1362 Mark Bartlett - A Shift Away From Quality In F&B - The Daily Coffee Pro Podcast by Map It Forward
Manage episode 485169986 series 2526691
Join our Mailing List - https://www.mapitforward.coffee/mailinglist
Workshops Available: - https://mapitforward.coffee/workshops
1. "Introduction to Regenerative Coffee Farming"
2. "Biochar for Coffee"
3. "How To Become A Coffee Consultant"
4. "Grow Your Coffee Business"
Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching
••••••••••••••••••••••••••••••••
This is the 2nd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.
The 5 episodes in this series are:
1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA
2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g
3. The Relationship Between Cost and Quality - TBD
4. Is Quality Subjective - TBD
5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-M
In this thought-provoking episode of 'The Daily Coffee Pro' by Map It Forward, Lee and Mark discuss the shift away from quality in the hospitality industry over the past 20 years.
They explore the transition from traditional, high-quality ingredients and cooking methods to the commercialization and trend-driven nature of modern cafes and restaurants.
Featuring insights on the importance of passion-driven, independently owned eateries, the impact of convenience on food quality, and the enduring value of classic dishes, this episode is a must-watch for anyone in the coffee and food service industries.
Don't miss out as they delve into how quality and nutrition are intertwined and the critical role single-owner establishments play in maintaining culinary standards.
Connect with Mark Bartlett and Bon Accord here:
https://www.linkedin.com/in/mark-bartlett-5709a132/
••••••••••••••••••••••••••••••••
Connect with Map It Forward here: Website | Instagram | Mailinglist
💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward
📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW
🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify
🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching
Looking for a business advisor for your established coffee business or startup? Email us here:
📧 email: [email protected]
312 episodes
Manage episode 485169986 series 2526691
Join our Mailing List - https://www.mapitforward.coffee/mailinglist
Workshops Available: - https://mapitforward.coffee/workshops
1. "Introduction to Regenerative Coffee Farming"
2. "Biochar for Coffee"
3. "How To Become A Coffee Consultant"
4. "Grow Your Coffee Business"
Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching
••••••••••••••••••••••••••••••••
This is the 2nd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.
The 5 episodes in this series are:
1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA
2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g
3. The Relationship Between Cost and Quality - TBD
4. Is Quality Subjective - TBD
5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-M
In this thought-provoking episode of 'The Daily Coffee Pro' by Map It Forward, Lee and Mark discuss the shift away from quality in the hospitality industry over the past 20 years.
They explore the transition from traditional, high-quality ingredients and cooking methods to the commercialization and trend-driven nature of modern cafes and restaurants.
Featuring insights on the importance of passion-driven, independently owned eateries, the impact of convenience on food quality, and the enduring value of classic dishes, this episode is a must-watch for anyone in the coffee and food service industries.
Don't miss out as they delve into how quality and nutrition are intertwined and the critical role single-owner establishments play in maintaining culinary standards.
Connect with Mark Bartlett and Bon Accord here:
https://www.linkedin.com/in/mark-bartlett-5709a132/
••••••••••••••••••••••••••••••••
Connect with Map It Forward here: Website | Instagram | Mailinglist
💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward
📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW
🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify
🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching
Looking for a business advisor for your established coffee business or startup? Email us here:
📧 email: [email protected]
312 episodes
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