by Peter Kuhr, product development manager
Wednesday, May 25, 2011
I recently noticed a line of small plates, platters and glasses for serving very small tasting sized portions of food. This interested me because in my position as product development manager at Lunds and Byerly’s, tasting is what we do everyday. You ask yourself, what do the development chefs at Lunds & Byerly’s taste? Depending on which new products we are developing which can range from fresh deli sandwiches to frozen soups and entrees, to bakery pies and breakfast rolls to chicken Dijon in our meat departments and asparagus risotto in the frozen case, we taste and test our ideas at every stage of the process.