Running a family food business has its rewards—and its challenges.
Marketing kept a watchful eye on the target customer base, starting with a sophisticated, low-key approach…
…but soon adapting to the changing competitive landscape and—frankly—rolling out the full-court press. Look, it’s a tight market, and ya do what ya gotta do to get the job done.
Meanwhile, operations conducted a careful inventory analysis…
…and led the team in a thorough product testing exercise. They were some of their own best customers, really.
The results of the testing were quite pleasing (if we do say so) but are, as you might expect, proprietary. So what are you looking at?
Oh, now you want the recipe, wise guy? The secret formula? As if. Wait, what? Marketing wants you to have it? Look, just because she’s three times as big doesn’t mean—oh REALLY? Okay, you know what?
I’ve got bigger fish to fry, my friends. (Mmm, fried fish and lemonade.)
-makes about 5 cups-
2 1/2 cups water
1 cup sugar
1 pint strawberries, sliced
1. Juice the lemons and pour the juice (should be about 1 1/2 to 1 3/4 cups) into a pitcher. Add 2 cups water.
2. In a small pot, combine the remaining 1/2 cup water, the sugar and the sliced strawberries. Cook over medium-high heat until the sugar is dissolved and the strawberries are slightly softened. Let cool, then pour the mixture into a blender and puree until smooth.
3. Pour the strawberry syrup into the pitcher and stir to combine well. Chill and serve (or sell) over ice.
4. P.S. For the mature audience, a splash of vodka never hurts. Shhh….