Every brand remembers its first customers. Ours are lodges — the exact establishments we built DRIP LAB for.
Today we serve recurring lodge customers who purchase our sauces in two formats: bulk 1-litre containers for kitchen use, and a 100 ml format for the table. These are repeat orders, not one-off trials — proof that once a kitchen brings our sauces in, they stay on the menu.
Working with these early adopters has taught us what hospitality buyers actually need: consistency batch to batch, reliable supply, and a product their guests notice and ask about. Those three requirements now drive every operational decision we make, from recipe documentation to packaging and quality testing.
To our first customers: thank you. You validated the idea before it was a brand.
Écrit par
Thomas Claessens