Dispensing makes all the difference
When you’re talking about a gourmet, very hot French mustard, being able to carefully dispense the product is important. Too much, and you’ve ruined your sandwich. Too little, you’re not properly accenting your sandwich – and these are really important when you’re talking about a gourmet French Dipped Sandwich from Philippe the Original.
Philippe Mathieu created Philippe the Original in 1908 and remains one of the oldest and most beloved restaurants in Southern California. One of his finest creations is the famous French Dipped Sandwich, which is the house specialty of either roast beef, roast pork, leg of lamb, turkey or ham served on a lightly textured, freshly baked French roll that has been dipped in the natural gravy of the roasts.
To complement this masterpiece, Philippe’s prepares and bottles its own hot mustard – about 40 gallons twice a week. (If you can’t make it to the restaurant, you can buy it online!) To make sure the bottled mustard was as good as the sandwich is, Philippe’s paid attention to every detail, including the plastic closure.
To ensure that the mustard wouldn’t come out too quickly or too slowly – or too liquidy – Philippe’s used the Ultra Light plastic closure from Stull Technologies. The patented design allows for maximum control when dispensing Philippe’s mustard. The Ultra Light plastic closure also solves the age-old problem with mustard: product separation. With this closure, any liquid separation is caught before it can be squirted onto the food.
Click below to learn more about how the product determined package design in this case study on Philippe the Original.