Two years of COVID reset tea consumption at restaurants and cafés, initially reinforcing traditional expectations of comfort and warmth but evolving to permanently disrupt delivery, takeaway, menu choices, and celebratory occasions with tea.
Objective data changes the conversation in the factory from vague concepts to thresholds and parameters. It makes operations scientific so that processes can improve, explains Shekib Ahmed of Koliabur Tea Estate.
This is hands down the hardest thing I’ve ever done. Everything I’ve established in the past 10 years gone, products gone, clients gone, people gone. I practically had to rebuild a company with not much money during COVID.