The Daily Coffee Pro Podcast by MAP IT FORWARD

This is the 5th 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.

In this episode, Lee and Mark discuss the importance of regenerative agriculture and its impact on quality in the F&B sector.

They discuss the challenges and benefits of adopting regenerative practices, the roles of consumers, businesses, and producers in driving the shift towards quality ingredients, and how the coffee industry can better understand and implement these practices.

Additionally, the episode touches on the necessity of immediate feedback in improving food quality and highlights successful examples from the Middle East's coffee and food scene. Tune in for real conversations on farming, quality ingredients, and the dynamic coffee market in the Middle East.

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This is the 4th 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.

In this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar converses with Mark Bartlett from Bon Accord Products about the subjectivity of quality in food.

They delve into how personal experience and exposure shape our perceptions of quality, illustrated through examples of wine, oysters, cheese, and pizza.

The discussion highlights the significance of trusting one's taste and the inherent subjectivity in defining quality.

Additionally, they explore the role of mentorship and ingredient selection in culinary education, concluding with a teaser for the next episode on factors eroding society's demand for quality produce and ingredients.

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This is the 3rd 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.

In this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar continues a lively discussion with Mark Bartlett from Bon Accord Products.

The episode delves into the misconceptions surrounding 'ceremonial grade' matcha, a term that holds no standard in Japan and is considered a Western invention. They also explore the impact of product quality on customer preferences, specifically how high-quality peanut butter can transform café offerings.

Additionally, Mark shares insights into the challenges faced by chefs and cafés in maintaining quality amidst economic pressures such as high rents.

Tune in for an enlightening conversation that touches on everything from matcha and peanut butter to the broader dynamics between quality and cost in the food and beverage industry.

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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.

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.

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This is the first 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.

In this episode, Lee and Mark delve into the evolving definition of quality in the food and beverage industry, sharing insightful examples and personal experiences.

From comparing milk and bread production in the past to discussing the impact of corporate decisions on quality, this episode explores how our understanding and expectations of quality have shifted over the decades.

Discover how nutrition, marketing, and commercial influences play a role, and why it's crucial to reconnect with the sources of our food.

Tune in to gain a deeper understanding of what truly defines quality in today's market.

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