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Pear Bureau Northwest 2012 Foodservice Publicity Results. Pear Bureau Northwest 2012 Foodservice Publicity Results. ASSETS SUBMITTED:. Flavor & The Menu Protein Trends Braised Lamb Shank Produce Trends Pear Maki With Kobe Pear Swiss Cheese Frittata

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Pear Bureau Northwest 2012 Foodservice Publicity Results


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pear bureau northwest 2012 foodservice publicity results
Pear Bureau Northwest 2012 Foodservice Publicity Results

ASSETS SUBMITTED:

Flavor & The Menu

Protein Trends

  • Braised Lamb Shank

Produce Trends

  • Pear Maki With Kobe Pear
  • Swiss Cheese Frittata
  • Roasted Pear, Pea, Mint Relish with Carrot and Fennel Soup

Food Management

February

  • Spicy Fish Taco with Pear Mango Salsa

June

  • School Foodservice Kit Press Release

August

  • Chicken Recipes with summer vegetables

QSR Magazine

April

  • Pear Breakfast Citrus Smoothie

Foodservice Director

  • School Foodservice Kit Press Release

Mintel

March, May, Sept or November

  • Spicy Poached Pear Sauce for sweet and savory applications

August

  • Flatbread Pear Pizza at In Fine Spirits

National Culinary Review

April

  • Altnaveigh Inn’s Wild Mushroom Tart or Honey Roasted Pears with Orange Cranberry Compote
  • Grilled Asian Shrimp Skewers with Pears

July/August

  • Sautéed Shrimp on Brioche with Pickled Pears
pear bureau northwest 2012 foodservice publicity results1
Pear Bureau Northwest 2012 Foodservice Publicity Results

Restaurant Hospitality

October

  • The Pear Dauphine

November

  • Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette

School Nutrition

May

  • Casablanca Pear Sandwich

June/July

  • School Foodservice Kit Press Release

October

  • Pear and Pumpkin Snack Cake
  • Pear carrot Cranberry Muffins
  • Grilled Cheese and Pear Sandwich
  • Shepard’s Pie with Turkey, Pears and Sweet Potatoes
  • Pear and Cabbage Slaw

November

  • IFEC Commitment: Pear and Swiss Breakfast Frittata

Restaurant Business

January, April, July, October

  • Panini

February, May, August, November

  • Pear Goat Cheese Flatbread

July

  • Pear Dauphine

February, April, June, August, October, December

  • Pear Fennel Salad

January, March, May, July, September, November

  • Grilled Pears stuffed with Mascarpone and Bacon
  • Chilled Pear Soup

February (50 Great Ideas Issue)

  • Set-up interview with Chef Tim Ryan at Morso, sent photo and recipe of Gorgonzola Fritters

September

  • Tarragon Panna Cotta with Pear Caramel
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Pear Bureau Northwest 2012 Foodservice Publicity Results

EDITORIAL SUMMARY:

February-12

Brie Ham & Pear Panini picture appeared in the online February newsletter for Food Management.

Circ: 47,188 UVM: 10,809

February-12

School Nutrition picked up the Pear PB&J Bouquet Sandwich for their February feature, “Kids in the Kitchen.”

Circ: 50,269 UVM: 12,872

February-12

Morso’s Gorgonzola Fritters, in Fried Foods featurette of Menu R&D section: Restaurant Business’ Great Ideas Issue.

Circ: 76,100 UVM: 7,687

May-12

Food Management picked up the Alaskan King Crab with Pear Tabbouleh Salad recipe and picture in May.

Circ: 47,188 UVM: 10,809

June/July-12

School Nutrition ran the Hearty Oatmeal with Pears, Raisins and Pecans recipe.

Circ: 50,269 UVM: 12,872

December-12

The School Foodservice Kit appeared in the Foodservice Director’s feature “Manufacturer News.”

 Circ: 45,100 UVM: 228

July-12

Pear Dauphine recipe and photo appeared in a “Chef Inspired Beverages” feature in Restaurant Business.

Circ: 76,100 UVM: 7,687

August-12

The Casablanca Pear Sandwich was published in Food Management’s August feature on Chicken recipes.

Circ: 47,188 UVM: 10,809

September-12

Tarragon Panna Cotta with Pear Caramel recipe and picture appeared online in Restaurant Business’ Recipedia.

Circ: 76,100 UVM: 7,687

October-12

Restaurant Hospitality ran the Pear Dauphine recipe online.

Circ: 92,358 UVM: 8,200

November-12

Restaurant Hospitality ran the Salmon Salad with Poached Pear and bacon Sherry Vinaigrette recipe and picture in their November Feature “Healthy Halo on the Plate.”

Circ: 92,358 UVM: 8,200

December-12

A brief mention to The School Foodservice Kit appeared in in School Nutrition.”

*Image unavailable

Circ: 50,269 UVM: 12,872

Volume 13, Issue 1 (Flavor & The Menu)

Braised Lamb Shank appeared in Flavor & The Menu’s Protein Trends in their Top Ten Trends Issue.

Circ: 25,402 UVM: 500

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Pear Bureau Northwest 2012 Foodservice Publicity Results

Brie, Ham and Pear Panini

Online Recipe

Food Management, February 2012

slide6

Pear Bureau Northwest 2012 Foodservice Publicity Results

Pear PB&J Bouquet

“Food Focus” Feature

School Nutrition, February 2012

slide7

Pear Bureau Northwest 2012 Foodservice Publicity Results

Morso’s Gorgonzola Fritters

Fried Foods Featurette of Menu R&D

Restaurant Business, February 2012

slide8

Pear Bureau Northwest 2012 Foodservice Publicity Results

Alaskan King Crab with Pear Tabbouleh Salad

Online Feature

Food Management, May 2012

slide9

Pear Bureau Northwest 2012 Foodservice Publicity Results

Hearty Oatmeal with Pears, Raisins and Pecans

“Food Focus” Feature

School Nutrition, June/July 2012

slide10

Pear Bureau Northwest 2012 Foodservice Publicity Results

Pear Dauphine

Online Feature

Restaurant Business, July 2012

slide11

Pear Bureau Northwest 2012 Foodservice Publicity Results

Casablanca Pear and Chicken Sandwich

Online Feature

Food Management, August 2012

slide12

Pear Bureau Northwest 2012 Foodservice Publicity Results

Tarragon Panna Cotta with Pear Caramel

Online Feature

Restaurant Business, September 2012

slide13

Pear Bureau Northwest 2012 Foodservice Publicity Results

Pear Dauphine

Online Feature

Restaurant Hospitality, October 2012

slide14

Pear Bureau Northwest 2012 Foodservice Publicity Results

Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette

Online Feature

Restaurant Hospitality, November 2012

slide15

Pear Bureau Northwest 2012 Foodservice Publicity Results

School Foodservice Kit

Print Edition

School Nutrition, December 2012

slide16

Pear Bureau Northwest 2012 Foodservice Publicity Results

Braised Lamb Shank

“Top Protein Trends” Feature

Flavor & The Menu