The espresso at the end of a good meal is the last thing the guest tastes — and often the moment the review gets written in their head. The espresso at the end of a good meal is the last thing the guest tastes — and often the moment the review gets written in their head. We spec restaurant espresso to be reliably good on the 200th cover, not just the first — dial-in, workflow and training baked into supply. Sommelier-style tasting notes provided for the wait staff, so the cof
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