Japan | Foodservice Show Targets Key Accounts | At the Foodservice Industry F...

Japan

Foodservice Show Targets Key Accounts

At the Foodservice Industry Fair Oct. 3-4 in Tokyo USMEF provided information to distributors, manufacturers and restaurant buyers about the unique qualities of U.S. red meat and offered meat samples for visitors to try.

The show was set up with a single path through the displays, so more than 4,000 visitors were aware of the USMEF booth.

“Many of our target accounts attended the show, so it was an excellent opportunity to reinforce our key messages to them, as well as to educate other companies that have not committed to U.S. meat yet.” said USMEF Japan Director Greg Hanes.

Scheduled times for cooking demonstrations and samples of key cuts were posted at the booth, and these times drew large crowds. Buyers were impressed with the taste and quality of the U.S. meat products. For beef, USMEF promoted the underutilized top blade and strip loin to increase awareness of how these cuts taste and can be utilized. For pork, USMEF featured loin marinated in soy and belly grilled yakiniku style.

Visitors were asked to provide feedback on the cuts and preparation styles to USMEF for use in future marketing efforts.

Japan

Foodservice Show Targets Key Accounts

At the Foodservice Industry Fair Oct. 3-4 in Tokyo USMEF provided information to distributors, manufacturers and restaurant buyers about the unique qualities of U.S. red meat and offered meat samples for visitors to try.

The show was set up with a single path through the displays, so more than 4,000 visitors were aware of the USMEF booth.

“Many of our target accounts attended the show, so it was an excellent opportunity to reinforce our key messages to them, as well as to educate other companies that have not committed to U.S. meat yet.” said USMEF Japan Director Greg Hanes.

Scheduled times for cooking demonstrations and samples of key cuts were posted at the booth, and these times drew large crowds. Buyers were impressed with the taste and quality of the U.S. meat products. For beef, USMEF promoted the underutilized top blade and strip loin to increase awareness of how these cuts taste and can be utilized. For pork, USMEF featured loin marinated in soy and belly grilled yakiniku style.

Visitors were asked to provide feedback on the cuts and preparation styles to USMEF for use in future marketing efforts.