LOS ANGELES
,
September 30, 2024
(Industry Intelligence Inc.)
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As the longtime corporate chef for Lactalis USA, Warren Mitchell Katz has come across the following scenario many times before: "So you’ve created an awesome new food product and marketing tells you it’s going to be a smash," Katz said. "Finance tells you we need those sales to reach our goal. Sales explains why it’s going to be a tough sell." "You're not selling as much as you think you should," he said. "Customers aren't ordering it off the menu like you expected they would. And you wonder why." Katz, a corporate chef for over 25 years, typically knows why. "A lot of times the concepts aren't based on actual trends, or the wording includes terms that customers are unfamiliar with, or worse yet, terms that are downright unappealing," he said. "Sometimes it's just not marketed correctly." So in these cases, Katz advises chefs to focus on four key goals. ---Generate consistent interest in your products through creative concept development, so that more customers come to you. ---Get to market faster. ---Put a special focus on putting more butts in seats. ---Look for doors previously closed and open them. To find out more about Katz's pillars of success, he can be reached via email at: Warren.Katz@us.lactalis.com. "I will show you the blueprint on how to create products that consistently get attention and drive engagement," he said.
And then, Katz says, this happens:
"Over the years, I've helped chefs develop a specific creative strategy based on their organization's strength and target audience, using all the tools at our disposal--photography, video, social media, print media--to increase revenue for your company."
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