In conjunction with Jhon´s Pizza, a menu promotion was held on the pizzas sold at the 2 points of sale at the stadium. Both brands had a reach potential of 36, 000 people in each of the games played.
Since the promotion, the increase in sales volume of Mozzarella Cheese was 25% per month. Due to this menu promotion, Jhon’s Pizza is evaluating the opening of its eighth restaurant within the area where the stadium is located.
The convention was 3 days, where executives, managers, buyers and, store managers were present.
The purpose of the expo was to open the opportunity and space for suppliers to present new products that meet the needs of the chain. HarbyrCo presented different SKUS of Fiscalini, Point Reyes, Glen Oaks and Rumiano to the Commercial Manager and purchasing team of dairy and frozen.
After the event, buyers decided to introduce 10 new products that were added to the Specialty Products area along with 15 others added in October 2018.
The annual competition took place on November 24, 2019 at one of the most important culinary institutes in Mexico, the Centro de Educación Superior de San Ángel (CESSA).
A total of five teams registered their participation in the first culinary contest of RCM in Mexico. Each team consisted of a chef with more than five years of experience and a SousChef with no more than five years of experience.
Participants developed two menus of a main dish and a dessert with a surprise basket of Mexican ingredients plus one protein. The challenge for each team was to incorporate at least four California dairy products in each dish, within a three hours limit.
The five teams that participated currently work in gourmet restaurants, own their restaurant or bakery and / or work for culinary institutes. The winners are part of the team of “Balcón del Zócalo”, a gourmet restaurant of Mexican food of the outstanding chef Pepe Salinas in Mexico City.
The winners, chef Edgar Hernández and chef Andrea Francisco traveled to Napa, California to attend a 2-day “Milk and dairy Immersion” training at the Culinary Institute of America in January 2019. In addition, they visited the California milk and cheese processors and were part of a culinary tour in San Francisco, Napa and Santa Helena.
Real California Milk would like to thank all the participants who were part of the first edition of the dairy contest.
In addition, it is important to mention the importance of the participation of all members of the jury who shared their time and experience to evaluate and, select the winners of the competition. Also, to all the media invited to participate in the event and, to the team of Anfora who provided their extraordinary collection of dishes.
In Mexico City, an event is annually held where the best suppliers for hotels, coffee shops, catering and restaurants meet with the intention of stablish business relationships.
For 4 days, the Diary Council of California was present with an exhibition spot where new products were displayed for the Mexican market, sampling recipes were made by the Executive Chef. Board members were present to create business relationships.
During the first day of the workshop show, we participated in a pizza seminar with California cheeses, given by Chef Efren Rios.
The general objective was to develop brand presence in the foodservice industry in Mexico, besides enhancing new products development.
During November 2, 3 and 4, 2018, Real California Milk was the official sponsor of the Cake & Bake Masters 2018 welcome dinner. With the presence of popular chef Adriano Zumbo. Prestigious chefs of sweet gastronomy worldwide and important media in the country were invited to taste the special menu prepared with California cheese.
The dinner was carried out at the Alfredo restaurant of the Presidente InterContinental Hotel, presented by Executive Chef Mauro Chiecchio, who developed three dishes with three varieties of California cheeses to delight diners with their flavor.
The Italian Chamber of Commerce and the California Milk Advisory Board organized the fourth edition of the Mexican Pizza Championship where 8 pizza makers from different cities and restaurants competed to obtain the “Best Mexican Pizza maker 2018” and will represent Mexico in the Pizza World Championship in Naples, Italy.
With more than 500 spectators among industry professionals and pizza lovers, each participant had to bake three different types of pizza: classic, creative and aesthetic using high quality ingredients and with the best flavor.
The jury was conform by representatives of the Italian Chamber of Commerce in Mexico, The Accademia Italiana della Cucina, industry experts and opinion leaders:
During the 2018 season, representatives of the Real California Milk brand in Mexico met with regional media in Monterrey, Cancun and Tijuana to give interviews and advertise the added value of the Real California Milk certification label on dairy products made with milk 100 % of cow milk.
There were 20 interviews with television, radio and printed media to talk about dairy consumption in Mexico, the benefits of including them in the daily diet, the importance of identifying the certification label that guarantees products made with 100% cow milk, and the availability of products under the label of Real California Milk in the Mexican market. With this initiative, it was possible to create an impact of more than 3 million consumers in different Mexico regions and raise awareness about the importance of dairy products in the Mexicans diet.
The first event of the year organized by Real California Milk took place in NH Hotel Collection to receive more than 34 media and bloggers, food and specially cheese lovers.
The event was attended by four chefs: Consuelo Herrera, executive chef of Real California Milk, Iván Millán, Claudia Villegas and Zianya Palma, student of the CESSA and winner of a Class Masters organized by Real California Milk. The event offered a gastronomical route with recipes prepared with cheese in its main varieties: Mozzarella, Monterey Jack and Cheddar cheese.
The participation of media resulted in 26.463.854 impacts generated through different channels: social media, blogs, digital notes, interviews and magazines that promoted the Real California Milk seal.
Read the digital notes :
The Soriana chain club, introduced to its catalog California dairy products such as whole and low-fat milk Rock View brand, and Brothers brand desserts that contain California ice-cream.
A launch program was carried out with samplings days and media and digital media publications.
The Dairy Council of California conducted a 3-month nationwide sampling program at 37 Costco membership warehouse clubs.
The goal was to increase the sale of 3 types of Rumiano cheeses, which are Dairy Council of California labelled.
As a general result, during the sampling days the sale increased by 99%, compared to the previous days without sampling.