Don't let market
opportunities pass you by! Keep up to date with current
food/nutrition trends and use them to your advantage
to create a loyal customer base. Or, decrease operational
costs with expert project management.
Retailers
Food Service Companies
Manufacturers/Processors
Market Planning: situation
analysis, market research, and recommendations
for corporate or category strategies.
 |
Have you
figured out how to leverage market
trends like organic and functional
foods? Or, the struggle between convenience and the
desire
families have to eat nutritious meals
together? These trends (and others)
are potential MAJOR revenue-generators
for companies! |
|
|
Are you a
new restaurant wishing to expand your
product line or customer base?
Where do you start?
|
|
|
Have you
always wanted a cost-benefit analysis
for that new concept you've been
considering? |
Program Development:
cross-category promotion of items meeting the
purchasing needs of a particular market segment.
|
|
Are you a
retail food outlet desiring to showcase
certain
products, such as those which support
heart-health? A comprehensive
program might tie together featured
products with promotional pricing, new
menu items for the in-store bakery,
advertising, POS signage/shelf tags,
staff training, food demos, consumer
collateral with educational information
and suggested menus/recipes, and website
content. |
Project Management: coordinate
in-house and/or external resources, with full
documentation and reporting of deliverables,
interim milestones, and project status.
|
|
Are you a
Nutrition Services Director for a
hospital or LTC facility requiring a
project manager to coordinate
implementation of your new
dietary/menu system? And, then
train your staff?
|
|
|
Do you
work in school food service and need
help designing or analyzing menus?
Do you have a process to assure the kids
with food allergies are not
served their "trigger" foods? |
|
|
Would you
like a ServSafe® instructor
to train your staff in food safety
and sanitation?
|
|
|
 |
|
How will you
respond?
How will
your competitors
respond?
Increased away-
from-home dining,
coupled with a
desire
for healthy
meals.
Functional or
fortified foods.
What about GMOs?
Do you have a
consumer-oriented
food safety plan?
Read More
|
|
 |
In foodservice, your
“customers” are varied – and have different
needs.
Have you defined all your customer segments?
Do you know what each wants?
Read More
|
|
