Make the most of the tasting


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!)..

Louis Meisen

See what we do and learn more about working together.

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!