Australian Avocados Food Service Program

Transcription

1 Proceedings VII World Avocado Congress 2011 (Actas VII Congreso Mundial del Aguacate 2011). Cairns, Australia. 5 9 September 2011 Australian Avocados Food Service Program

2 Avocado Activity Planning Map IKON Clemenger Impact Comms Media (TV, Print, Online Advertising) Creative Development Public Relation (I Heart Footy) Mums with bustling families IKON Liquid Interactive SEO & SEM Liquid Interactive Website & edm Nutritionist Zoe Bingley Pullin Experiential (NRL) Tongue Zoe Bingley Pullin Nutritionist Experiential (Baby Expo) Tongue Metabolic jumpstart Lisa Yates Impact Comms Tongue Liquid Interactive Fitness Professional Project Early Childhood Education Project GP Project (TBC) Influencer Groups Avocado Marketing Campaign Key Audiences Mums with Start-up families & Small scale families Public Relations (Early Childhood Project) Nutritionist Zoe Bingley Pullin Impact Comms Public Relation Activities Media (Print) IKON Nutrition related activity Creative and Asset Development HAB projects (Hass Avocado Board) Nutrition Related Work Foodservice (Chefs) Social Media WhiteWorks IKON Clemenger Liquid Interactive Media, Print and Online Activity Experiential Activity Influencer Programs Lisa Yates Consumer Insights Nutrition Strategy review Zoe Bingley Pullin WhiteWorks Public Relations (Chef PR) Clemenger Creative Development Chef Master Classes WhiteWorks

3 Background, audience and tactics Research shows consumers love avocados but uptake and repertoire in food service is low (mostly café-style) The Australian Avocados food service program launched in 2009 to educate chefs about the culinary appeal and versatility of avocados Due to diverse nature of food service, the industry was divided into specific sectors A series of masterclasses were developed for each sector events attended by chefs that showcase avocado dishes and communicate practical information about avocado usage 25 masterclasses to date

4 Clubs What are they? Established for servicemen returning from war Originally 100% profit = gambling Now on average 25-30% = food and beverage Fine Dining Bistro Café

5 Luxury hotels Room service Fine dining Banquet Cookery students Influencing perceptions of avocados and skills of chefs in training TAFE Institutions and other learning colleges Supported by governmentapproved learning material Café Staff meals

6 Commercial Caterers Service a variety of audiences Schools and university canteens Aged care and hospitals Corporate catering Stadia Massive volume potential 180, 000 customers per day 120,000 kilograms of fruit and vegetables each month Aligns with secondary health and freshness messages Cafés Research shows volume intake is high, but application low Showcase new applications of avocados to café operators More opportunities to use existing product on menu Further drive volume sales

7 Restaurants Regional Top restaurant chefs = (industry menu influencers) Annual touring masterclass showcasing avocados at their best and most creative Tactic to expand program beyond capital cities Relatively dense population areas (ROI) Host chefs influence their peers and change industry perception of avocados Cross-section of food service sectors Increased uptake of avocados

8 Trade media exposure Masterclass Recipe development Trade media exposure Host chefs Influence peers

9 Creative

10 Digital and social media 7 chef training videos available to watch on YouTube and Australian Avocados website

11 Importance to avocado industry Australian Avocados chef training program Food service industry Increased repertoire Increased volume usage Consumers

12 Outcomes YEAR 1 OF PROGRAM Have you increased avocado volume usage or featured a new avocado dish? 73% YES YEAR 2 OF PROGRAM Has your avocado usage increased? 82% YES Have you featured a new avocado dish? 76% YES

13 Challenges Encouraging attendance and making avocados trendy : Choosing presenters, venues and chef hosts Voice, method and timing of engagement with specific audiences and with food service industry overall Revolving door of industry Working closely with chefs through menu trials to best showcase product Gift bag incentive signature knives

14 Future of the program