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. 

 

PR & Editorial

  • Contact editors monthly to secure editorial placements and to pitch new ideas that reach distributors and operators 
  • Distribute bi-monthly press releases to share news and make news about fresh mangos 
  • Monitor online menus and publications for operator leads and fresh mango usage and coverage
  • Full day photo shoot capturing up to eight fresh mango recipes provided by chefs, for strong media coverage and events for PR, etc.
  • 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
    • Coordinate a product placement at a meal or custom event 
    • Host editors for dinner at a local restaurant 
    • Attendance and expenses for one MMM team member

Chain Activities

  • Maintain existing and establish new chain contacts
  • Offer culinary support:
    • Customized mango menu concept development
    • Mango recipe development as needed
  • Themed POS (print ready files)
  • Follow up with brands interested in partnering on menu promotions with the goal of 6-8 promotions

Industry Events

  • National Restaurant Association Marketing Executives Group (MEG) – (May 13-15, 2015)
    • A study group that brings together chain chefs and marketing executives from chains across U.S. 
    • Showcase multiple fresh mango recipes 
    • Attendance and expenses for two team members 
  • Flavor Experience – (August 3-6, 2015)
    • An invitation-only event for chain chefs and those who influence menu development Showcase multiple fresh mango recipes 
    • Host a dinner for operator prospects 
    • Attendance and expenses for two team members 
  • Multi-Unit Foodservice Operators (MUFSO) Executive Conference – (Fall 2015)
    • 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 
    • Attendance and expenses for two team members 

Culinary Education

  • Influence the future for fresh mango 
  • Outreach to culinary schools to promote use of curriculum
  • Produce a how-to cutting guide infographic 

Distributor Pilot 

  • Survey: explore opportunities for promotion, education
  • Report and recommendation from survey
  • Outreach
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