ArticlePedia - Food and Drink

Almost everyone enjoys a first-class meal in a four star hotel or restaurant; the memory of a fine dining experience is one that lasts.

With a friend or loved one spending 2-3 hours in a

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

first-class establishment can mark an anniversary, promotion, engagement, birthday or any number of occasions that deserve remembrance. Sitting in a richly paneled dining room with soft

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

light, low music, a fine wine and delicious food topped by world-class service and a breathtaking view is a very pleasurable experience. If the meal is prepared and served correctly, very

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

few diners will object to the high cost of the meal—indeed, many people believe a higher price reinforces the quality of the meal.

The Market is Competitive:

Fine dining restaurants, w

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

hether they stand alone or are found in a four or five star hotel, face very stiff competition. Quality chefs and ma?tre d’s are paid generous salaries and bonuses and rating agencies li

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

ke Zagat and the Washingtonian are constantly evaluating fine dining establishments; the loss of one’s rating can mean disaster.

The lodging industry is particularly competitive as hotel

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

s focus on customer service and satisfaction to discriminate their room offering from that of the competition.

Tea After the Meal:

World-class dining is an activity where attention to d

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

etail or lack of attention can ruin an otherwise good meal. If the service is slow or the food is not prepared perfectly, dissatisfaction is immediate particularly for high priced meals.

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

Dissatisfied customers by word of mouth alone can damage an otherwise stellar reputation of a fine dining establishment.

One area that is often overlooked is the tea service at the end o

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

f the meal. Many restaurants offer the best coffee or espresso but overlook the serious tea drinker. Many restaurants end up serving a tea bag from a box with limited choices and then ser

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

ve the bag in a cup of lukewarm water. High-quality tea must be steeped properly to ensure the proper preparation. In order to get the maximum out of tea steeping, whole leaf tea should

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

be used; the taste and richness of the whole leaf is well presented during the steeping process.

Tea in bags, even whole leaf tea in bags, cannot compare to properly infused whole leaf t

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

ea. This is particularly true when the whole leaves have a chance to properly unfurl in a tea infuser instead of a cramped tea bag.

Tea bags are convenient and fast but many tea supplier

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

s now offer large capacity or single service infusers and tea pots that not only provide the dining customer with quality tea but also can be private labeled with the brand of the hotel o

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

r restaurant.

Loose Leaf Tea is Gaining in Popularity

High-quality loose leaf tea is becoming more popular with fine dining restaurants and hotels as a way to complete the perfect meal

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

and convince the customer that their presence is very much appreciated. The secret is a close arrangement between the restaurant as wholesaler and tea supplier as a provider of the highes

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

t quality loose leaf tea and teaware that will support the restaurant in serving its customers.

The Wholesaler – Supplier Relationship

The restaurant, as wholesaler, adds value by servi

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

ng the best tea to its clientele as part of a perfect meal. The supplier serves the wholesaler by providing only quality products that are fairly priced with a substantial discount to enc

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

ourage the wholesaler to carry its products. After-sale customer service on the part of the supplier is also critical.

It is not enough for the supplier to sell the products and walk awa

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

y leaving the wholesaler to stand alone to deal with any potential problems. The wholesaler and supplier must cooperate with one another in order to satisfy a demanding fine dining market

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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