Proceedings VII World Avocado Congress 2011 (Actas VII Congreso Mundial del Aguacate 2011).
Cairns, Australia. 5 – 9 September 2011
Australian Avocados
Food Service Program
2009 - 2012
Impact Comms
Avocado Activity
Planning Map
Public Relation
(I Heart Footy)
IKON
Clemenger
Zoe Bingley Pullin
Metabolic
jumpstart
Lisa Yates
Nutritionist
Mums with
bustling
families
Liquid Interactive
Zoe Bingley Pullin
Experiential (NRL)
Tongue
Experiential (Baby Expo)
Nutritionist
Influencer
Groups
Impact Comms
Liquid Interactive
Website & eDM
Media (TV, Print, Online
Advertising)
Creative
Development
Liquid Interactive
SEO & SEM
Tongue
Fitness Professional
Project
Tongue
IKON
Avocado
Marketing
Campaign
Key
Audiences
Early Childhood
Education Project
GP Project (TBC)
Creative and Asset Development
HAB projects
(Hass Avocado
Board)
Nutrition
Related
Work
Media, Print and Online Activity
Lisa Yates
Experiential Activity
Influencer Programs
Public Relations (Early
Childhood Project)
Nutritionist
Nutrition Strategy
review
Consumer Insights
Zoe Bingley Pullin
Foodservice
(Chefs)
Public Relations
(Chef PR)
WhiteWorks
Clemenger
Clemenger
Social Media
WhiteWorks
IKON
Chef Master Classes
WhiteWorks
Creative
Development
Zoe Bingley Pullin
IKON
Media (Print)
Public Relation Activities
Nutrition related activity
Impact Comms
Mums with
Start-up
families &
Small scale
families
Liquid Interactive
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
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
Cookery students
Luxury hotels
• Influencing perceptions of
avocados and skills of chefs in
training
Fine
dining
Room
service
Café
• TAFE Institutions and other
learning colleges
Banquet
Staff
meals
• Supported by governmentapproved learning material
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
Restaurants
• Top restaurant chefs = (industry
menu influencers)
Annual ‘touring’ masterclass
showcasing avocados at their
best and most creative
Host chefs influence their peers
and change industry perception
of avocados
Increased uptake of avocados
Regional
• Tactic to expand program
beyond capital cities
• Relatively dense population
areas (ROI)
• Cross-section of food service
sectors
Trade media exposure
Masterclass
Trade media
exposure
Recipe
development
Host chefs
Influence
peers
Creative
Digital and social media
7 chef training videos
available to watch on
YouTube and Australian
Avocados website
Importance to avocado industry
Australian Avocados chef training program
Food service industry
Increased repertoire – Increased volume usage
Consumers
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?
Have you
featured a new
avocado dish?
82% YES
76% YES
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
Future of the program