> Given that, unlike McDonald's which can freeze and ship, you must go from bean to drink on premise in a matter of minutes, I could see a focus on trying to fe

> Given that, unlike McDonald's which can freeze and ship, you must go from bean to drink on premise in a matter of minutes, I could see a focus on trying to ferret out a way to make that expensive cup taste the same from Portland, Oregon to Portland, Maine. There's a 2013 article on why 30% of Michelin-star restaurants went with Nespresso, which seems to have consistency down: https://www.grubstreet.com/2013/03/nespresso-sold-at-michelin-starred-restaurants.html https://www.grubstreet.com/2013/03/nespresso-sold-at-micheli...