Foodservice Marketing

    The Foodservice PR & Marketing Program is designed to increase presence and sell-through of mangos at foodservice. This project helps increase mango awareness and education amongst foodservice operators, and chefs. The program supports foodservice mango promotions to increase awareness to the consumer. In addition, the program is design to expand its outreach efforts to include fresh-cut mango. 


    • Contact editors to secure editorial placements and to pitch new ideas that reach distributors and operators 
    • Monitor menus and publications for media coverage, mango usage and operator leads
    • Update foodservice section of website
    • Distribute bi-monthly press releases that tie into trends, research, nutrition and industry news
    • Attend International Foodservice Editorial Council (IFEC) Annual Conference
      • October 25 - 26, 2016 – Boulder, CO
    • Prepare for and attend one-on-one editor meetings
    • Host editors for dinner at a local restaurant 


    • Maintain existing and establish new chain contacts
    • Offer culinary support with direct contact:
      • Customized mango menu concept development
      • Position mango as an on-trend ingredient
      • Educate about handling practices
    • Follow up with brands interested in adding fresh mango to the menu
      • On-site training and menu concept presentation
    • Follow up with brands interested in partnering on menu promotions
    • Create a Recipe Contest with commercial and non-commercial operators


    • Attend CAFÉ 13-Annual Leadership Conference – June 22-24, 2017 Myrtle Beach, SC
    • Attend MISE tradeshow – August 21-23, 2017 Atlanta, GA
      • Targets hotel chefs
      • Showcase multiple fresh mango recipes
    • Attend Flavor Experience – August 14 - 16, 2017 New Port Beach, CA
      • An invitation-only event for chain chefs and those who influence menu development
      • Sample six or more fresh mango recipes
      • Host a dinner for operator prospects 


    • Update Fresh Mango Curriculum
      • Provides continuing education to working chefs
      • Tool utilized by culinary instructors


    • Track food and beverage usage to understand foodservice growth and mango on menus