Educating chefs, students and instructors about handling and cooking with fresh mango is key to increasing mango usage in the foodservice industry. We strive to increase mango awareness and education amongst foodservice operators, chefs and media with the goal of securing new fresh mango menu items.
In April 2014, we invited chefs, dietitians and foodservice directors working in commercial and non-commercial foodservice operations to enter the Mangover Your Menu Recipe Contest.The contest challenged participants to use fresh mangos in innovative and inspiring ways by creating a new recipe or update an existing menu item in the appetizer,
The foodservice industry is an essential audience since its a prime location for customers to try mangos, some for the first time!We continueto work closely with foodservice professionals, chefs, and operators to encourage the use of fresh mango dishes at restaurant chains across the United States.The Fresh Mango Curriculum covers mango essentials, from
There’s nothing like being exactly a quarter of the way to a goal at the end of Q1 to know a program is on track! In Q1, 2014 we garnered 2,282,701 impressions towards our goal of 8,870,000. Additionally, we had one promotion with a foodservice chain that impacted 160 units. Results are yet to be determined.
We are conducting for the first time ever a Chef Recipe Mangover Contest and we invite chefs, dieticians, and foodservice directors working in commercial and non-commercial foodservice operations to enter. This will help engage and encourage chefs across the country to experiment with fresh mangos and be creative.