Foodservice Marketing

In Foodservice PR & Marketing the NMB strives to increase mango awareness & education amongst foodservice operators, chefs and media with the goal of securing new fresh mango menu items. The foodservice arena is important because 50% of all consumer food dollars are spent in foodservice establishments. Additionally, many food trends start in foodservice, so more mangos on menus can also help drive future mango sales in grocery stores.


PR & Editorial

  • Contact editors monthly to secure editorial placements and to pitch new ideas, like Mangover, that reach distributors and operators
  • Distribute bi-monthly press releases to share news and make news about fresh mango
  • Monitor online menus and publications for fresh mango usage and coverage
  • Photograph 4 fresh mango recipes, provided by chefs, for strong media coverage
  • Refresh foodservice website content quarterly and drive our target audiences (media and operators) to the site to learn more about how fresh mango adds value to menus
  • International Foodservice Editorial Council Conference (IFEC) Prepare for and attend one-on-one editor meetings

Chain Activities

  • Maintain relationships with foodservice chains and identify potential partners.
  • Chain support, including customized menu concept development, recipe development and follow-up with interested brands.
  • Promotions with 6 to 8 chains
  • Chef Recipe Mangover Contest

    • Open to commercial and non-commercial operators
    • Prizes: 1 grand and 2 first
    • Chef Allen Susser involved in final judging
    • Promote via publicity, direct contact

Industry Events

  • National Restaurant Association’s Spring Marketing Executive Group (MEG)

    • Attendees often determine marketing promotions as well as menu items.
    • Meals feature sponsor’s products.
  • Flavor Experience

    • Meals feature sponsor’s products.
    • Includes a dinner event for an elite group of prospect operators.
  • Multi-Unit Foodservice Operators (MUFSO) Executive Conference
    • Designed to meet the educational and networking needs of executive level restaurant operators representing large chains, regional chains, emerging growth chains, high volume independent
      operators, and non-commercial operators Exhibit at Supplier Exchange: showcase multiple mango recipes
    • Mango Flavor Pairing Handout Digital and print on demand

Culinary Education

  • Educate chefs about how to use mangos to increase volume in foodservice.
  • Outreach for culinary schools to promote use of curriculum 

Foodservice Research 

  • Menu Trak Study through Foodservice Research Institute Track mangos as ingredients or components in various day parts including desserts, beverages and savory lunch/dinner items
  • Use this study to:

    • Track menu trends in the marketplace
    • Target chains for promotion partnerships
    • Compare 2007, 2010, and 2013 findings


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