A couple Method employees made fresh guacamole for the New York studio today. We’re a tough crowd to please as the recipe underwent its initial round of concepting and refinement.
The initial product had lost its way with the additions of Sriracha, balsamic vinaigrette, and rice vinegar. It was an ill-fated guacamole, doomed with the age-old problem of too many cooks in the literal kitchen.
Fortunately for this guacamole, these are the types of problems Method loves to solve, so we began whiteboarding right away. We started by listing out the pros and the cons of the product, along with what ingredients had composed it. We then mapped out our next steps for the next version of this recipe. Subsequent versions will be rapidly prototyped on the cheap by creating smaller quantities, to avoid wasting time and materials.
Would you eat this guacamole? We’ll keep you posted on the progress of this project as we continue refining the recipe.