Hosts: Kip Altman with Scot Hunter
Guest: Harvey Cohen
We will talk about:
1) your years in the food service industry,
2) how and why you chose to enter it,
3) why you focused on donuts, especially ‘mini donuts’
4) how many different kinds of donuts you make,
5) which types of donuts sell best, how you define ‘gourmet’ donuts,
6) how you market your company,
7) how consumer tastes in donuts have changed over time,
8) how you compete with Danish & Donuts, Dirty Girl Donuts, supermarket bakery departments and Kristy Kreme,
9) where/how you learned your baking techniques,
10) operating changes/improvements you have made over the years,
11) how you guarantee the consistency and quality of your donuts,
12) how, logistically, you serve corporate clients with guests in the thousands,
13) the impact of changing prices for eggs, sugar, flour and vegetable oil,
14) the machinery you rely on to produce donuts in volume at events,
15) how customer response affects your product offerings,
16) the important contribution Harvey’s has made to the Sonoma community,
17) plans for future expansion of locations or donut types,
18) other topics
harveysdonuts.com/
