Oils, Vinegar & Condiments

Kitchen and table programme

Category direction

08B

Shape the kitchen and table programme around menu use, service format, packaging and purchasing rhythm.

Back-of-house and guest-facing requirements can be coordinated while keeping each product brief and format clear.

Define the requirement

Start with the operating context, then develop the appropriate direction through controlled review points.

Define kitchen, table or retail application.

Clarify the required oils, vinegars and condiments.

Set package sizes and presentation needs.

Coordinate volume, destination and documentation.

One connected scope

Back-of-house and guest-facing requirements can be coordinated while keeping each product brief and format clear.

Once the brief is agreed, its requirements can be coordinated with the relevant beverage, service, equipment, presentation and guest-space tracks.

Start a category brief

Share the operating environment, quantity, customization direction and destination so the category scope can be developed around the project.