Are your foodservice plans being fragmented?

• Have you targeted the right market segments?
• Where are the best test market alternatives? Why?
• Will you be selling to the market leaders in each area?
• Are you creating impulse purchases?
• Are your programs creating real growth?

The answer isn’t a number.
It all comes down to someone selling something.
We will bring you creative solutions to critical business problems focusing on:

Marketing

• Product marketing plans
• New product development
• Introducing single serve products

Sales

• Opening new distribution channels
• Developing national account sales
• Maximizing impulse sales

Finance/Planning

• Acquisition screening
• Due diligence
• Annual and long-term planning

Foodservice is a proactive channel.

Don’t react to competition . . . create the changes.
Get your brand to the consumer . . . with single serve.
Stop stealing share . . . create new consumption.
Foodservice is a profitable channel for branded products.

Maximizing impulse purchases is the key.

• Consumers are looking for the brands they know . . . the brands they buy at home.
• The point-of-purchase is not a very exciting place to buy food, beverages, or snacks.
• Consumers spend more at convenience stores and fast food, where the merchandising is better.
• Selling menu combinations and larger sizes means more profit and a better consumer value.

The pressure is on in the distribution channel.

The winning brands must create and execute profit-making merchandising solutions.

• Is your brand being merchandised effectively? Or is it only being offered for sale?
• Are you teaching all levels of the channel how to sell more, how to increase customer penetration?
• Do you know the best places to merchandise your brands in foodservice locations?
• How do you capitalize on the impulse purchasing opportunities for your brands?