Similar to that of a whisky tour, you can taste the produce in hopes that you will go on to purchase the product. This is the final stage of the experience, whereby the resident chef will prepare taster sized meals for each visitor to try recipes they would expect to find in their food parcels. Both while eating and after everyone is finished, there will be time to ask any extra questions which the chef will answer. It is of course then important that each chef must also competently understand the process in order to fulfil each visitors experience. This was something highlighted to me as I was exploring my concept. From a business point of view, an interior can carry a brands story, however its ambassadors must carry its brand. Each moving part must work seamlessly to organically translate a brands ethos and better its progression.