Omaha Steaks: Focus on Fulfillment

However, even the estimated 10 percent to 15 percent new catalog offerings presented each year are subjected to strenuous review. First, managers propose an idea, either original or based on feedback from customers. New ideas then are vetted by a well-trained internal team of taste-testers, and if deemed sufficient, go on to be considered from a production standpoint. This process has yielded the development of sales successes such as bacon-wrapped top sirloins and marinated steaks.