Innovation is at the center of everything we do. It has shaped our company’s heritage, laid the groundwork for our bright future and even influences our daily decisions at Mont Blanc Gourmet.
We’ve proven to the food and beverage industry time and again that we’ll take a chance to bring about positive change for the industry.
Mont Blanc Gourmet was the first in the industry to introduce fair trade chocolate sauce, a decision we made because it was the right thing to do. We also were the first to bring the industry single-origin chocolate sauce. We dared to develop the industry’s first dairy-free blender mix, and at SCAA 2011 we hosted the “Invitation to Innovation,” a wildly successful breakfast with creativity coach Artie Isaac that helped industry leaders start looking at creativity and innovation as tools to improve business.
For an industry that traditionally waits for the largest companies to change before following behind, Mont Blanc Gourmet stands out from the pack, constantly driving industry ingenuity and imagination.
We’re deeply committed to innovation, and in the next year, Mont Blanc Gourmet will again prove that commitment through some very exciting announcements. That’s all we can formally announce so far, but stay tuned for some stirring innovations in 2012.
For an industry obsessed with sustainability and conservation, specialty coffee shops are among the most wasteful I have ever seen. For all the talk of environmental protection and safeguarding precious natural resources, that seems to fly out the window, or, more accurately be poured down the drain, when making a single cup of coffee.
Recycling has become mainstream in America. Special colored containers sit curbside in front of garages and behind houses on garbage day holding newspaper, glass, plastic, Styrofoam and cardboard to be hauled away and recycled. Restaurants, too, have their special containers next to dumpsters. But one item bedevils every seller of hot drinks, and that is the ubiquitous coffee cup.