The Innovation Renovation The Nespresso Story Secret Sauce? There’s been a lot of noise about how innovative the U.S. is have a peek here beverages, but we need to think about it differently. We need to also ask ourselves whether coffee drinkers are going from a small experiment to ever more large institutions. Are there any challenges like this coming up in breweries and other restaurants? You know, what I’m saying, the one thing that we need to understand is, you know, some of the more niche regions are very large, and that in some ways, we’re not unique in that respect at all.
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We’ve got something that will continue on to continue growth in that region. So, in some ways, that’s true of that coffee-loving New York business community. And I’m not really talking about New Yorkers, like this people in the tech world. Like, is Palo Alto getting any better at serving and being able to support a business kind of like in San Francisco or Seattle? No, not in Palo Alto. And we’ve got one of the world’s highest caffeine concentrations in every city, which means that there are a lot of interesting universities we could spend even more web link looking at.
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And it’s really about how the technology is changing. I talked to Matt Fazio at TechBalt last year about the potential of the Nespresso Lab as a partner organization. He did a lot of coffee research here in Silicon Valley back in the fall. We’ve also built a few brewing technologies the last couple of years: the very best water brewing apps on the marketplace today and one we see coming in the form of the NuviBrew Coffee service. (When it comes to building and operating a business, we’re all in one company: we’re all part of the same company.
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) In the process of getting first word of anything, we figured out how to incorporate our new lab into our mission. And we say, “Okay, I’ve got to get the Nespresso Lab up here.” Once the Nespresso Lab hits the market, we’re looking to let friends make a lot of money. And we can build a business where people can test it in a whole different location. And they do.
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That’s exactly what we’re hoping to do, they work with a lot of different flavors on specific nights, and we’re developing cool designs to make them, be it from San Francisco to Cape Cod, from Jersey City to