Was visiting the downtown brand revitalization happening in St. Petersburg, Florida. Dined at this innovative restaurant, The Cider Press Cafe. Great lunch.
“Our Kale-lemon Me Softly Burger scored in the top ten of the National James Beard Blended Burger Contest! Stop by and try this winner for yourself!”
Innovation in their kitchen: “If you watch cooking shows you may have heard of molecular gastronomy. We use many techniques that require unusual culinary equipment.”
VacMaster CryoVac – An industrial strength vacuum seal technique. Immediately infuses flavors into foods.
VitaMix Blender – The Mother of all blenders. Magically prepares a myriad of our goodies.
Blendtec Q Blender– Quietest commercial grade blender. Makes our awesome smoothies!
PacoJet – A frozen desert maker like no other. We use it for our sorbets, creams, gelatos and herbal infused oils.
Sedona Dehydrator – Our heating source. It changes food textures and removes moisture without degrading nutritional integrity of living ingredients.
Poly Science Smoking Gun – A gun that doesn’t need a license! Adds smokey flavors without chemicals.
Sous Vide (pronounces Sue Veed) – Our other heating source via warm water bath. Think of it a a Jacuzzi for food.
Cold-Pressed Juicer – This is how we press our juices: fast and cold to preserve all the vitamins, enzymes and nutrients.
Centrifugal Juicer – Popularized by Jay “The JuiceMan” Kordich, juicers are now mainstays in many home kitchens.
Masticating Juicer – The other kind of juicer. Used for wheat grass, sprouts, and micro greens. Who can argue with a machine that does the chewing for you?”
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Gary Heisey – Founder and Brand Strategist with Brand Door