The strategy was developed at the restaurants Teodora, Lucca, Bistro Q and Chino Latino, in which eight dishes were created including beverages, entrees, main courses and desserts. Pomegranates from the west of United States and yellow onions were included as star ingredients.
The objective was to establish a relationship between the gastronomic uses and diffusion to consumers. Visual aids, tent cards and press announcements helped the promotion creating excellent feedback from consumers and restaurant managers.
