nourish credentials

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Technology can wipe your category out overnight. Consumers can damage your brand with just one click. Grow or decline. The choice is simple. Delivering growth – not so simple. NOURISH BRANDS NOURISH –– TO CAUSE OR HELP GROW

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Nourish Brands a marketing and advertising agency based in Melbourne Australia - we help brands grow. Specialising in FMCG, consumer and hospitality brands.

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Page 1: Nourish credentials

Technology can wipe your category out overnight.

Consumers can damage your brand with just one click.

Grow or decline.

The choice is simple.

Delivering growth – not so simple.

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Nourish –– to cause or help grow

Page 2: Nourish credentials

some oF the BraNds we are growiNg

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iNsight––

ideatioN––

Focus––

eXecute––

SCAn THE MARKET, nOT JUST YOUR CATEGORY

What are you customers doing, how are they living their lives, what are they using instead of your product, what might replace your product? What would happen if your product was available for free? A series of questions and sessions where we distill all that we uncover into a single insight that becomes the platform for growth generation.

Growth won’t just happen, it takes time and innovative thinking. To deliver we work through4 steps – not revolutionary by any means. It is the way we apply our thinking at each step that makes the difference.

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FROM OUR InSIGHT PLATFORM WE DEVELOP IDEAS

Big ones, little ones, great ones and half baked ones. Ideas might be new products, new ways to go to market or marketing communications. Any and which way that might grow your business. Who knows we might even fi nd you a whole new business opportunity.

WITH SO MAnY IDEAS, WE PICK THE BEST AnD BACK THE WInnERS

Lots of ideas can be overwhelming and with scarce resources you can only back the best ones. Taking the ideas we put them back together in a way that makes it easy to focus on the winners and put in a place a plan to deliver.

WITH OUR PEOPLE AnD/OR YOURSWe have a core team in house, but also love working with the best people in the business. We know you are also likely have people you already love working with and we can work with them or can fi nd people who can deliver for you.

Page 4: Nourish credentials

9CT, 14CT, 18CT GOLD, PLATINUM, PALLADIUM, TITANIUM AND DIAMOND SET.

FOR STOCKIST INFORMATION: PH 1800 885 330

DORA . C OM . A U

W E D D I N G R I N G S F O R H I M

He doesn’t know

A-line from Empire,

Taffeta from Tulle,

Stilettos from Sling-Backs.

But he’ll know which ring he likes.

CLUELESS

W E D D I N G

Men are

at planning a

Men don’t want to get involved in planning every detail of their wedding. But when it comes to selecting their wedding ring, they have a pretty strong opinion on which one they will wear. Using this insight, the DORA brand has become one of the largest branded wedding rings in the world. Our current campaign targets the fi ancé and taps into her frustration in planning their wedding. Selecting his ring is probably the only part of the wedding preparation he will actively get involved with.

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As reliable as a

Ute And driven like a

dingo

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sThe TATA Global Beverages team in Australia needed an engaging way to connect their staff with and living their new values. The more connected their staff the better their growth would be. We developed the employee handbook and a series of posters that are used internally and when recruiting new staff to engage in the values and vision of the business.

nB: numbers have been changed to refl ect client confi dentiality

REL1 ·ABLEREL1 ·ABLE

make tea –make ourmark.

GROW SHARE INEVERY SEGMENT. GIVE BACK. BEAT BUDGET. PLEASANTLY SURPRISECONSUMERS & CUSTOMERS. LAUNCH NEWPRODUCT.GROW TOWARDS $XXMILLION IN CHAI.

Page 6: Nourish credentials

Of beaches, Roos and Rock Art

Trollbeads started the collectable bead industry. In Australia the brand had been distributed by a sub-standard distributor, with a new distributor in place the brand needed to be re-launched in Australia and open up new retail channels for the range to be sold. A mini-magazine and direct mail pack were used to sell and engage retailers in the brand. A short film was also developed that introduced the "Australia" collection to retailers and collectors.

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Running a small café or restaurant is a tough business. We knew that if we made our Lavazza venues more successful, we would sell more coffee. Part one of the program was the development and introduction of Espresso Italiano a regular magazine, website and e-dm to profi le our venues and provide meaningful business help for venue owners and their staff.

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Page 8: Nourish credentials

retail is

dead

go it online

Selling mobile phones to young people is not going to happen through traditional retail channels. Taking the brand online and activating through events and social media has seen sales grow. A simple selling website that makes it easy to compare phones and plans has enabled our consumers to self serve and order online.

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YOUR ONLINEMOBILE STORE

• $150 credit any network2

• 100MB data3

• Unlimited social networks4

See page 2 for full details.

FREE1

LG7

• $150 credit any network

• 100MB data

• Unlimited social networks

See page 2 for full details.

FREELG7

• Unlimited social networks

See page 2 for full details.

RRP $299

More HOT Offers Inside!

• $150 credit any network• $150 credit any network

RRP $299RRP $299

• $150 credit any network• $150 credit any network

RRP $299RRP $299

on our $191

SUPER SWEET plan

12 MONTH CONTRACT

Min cost $228 12 month contract

Page 9: Nourish credentials

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sAustralia’s seniors are often feeling left out of the digital revolution – it’s not their fear of technology that has them being left out, it’s the lack of money to buy the latest and keep online. OnEseniors changes all that, making it easy for Australia’s over 55’s to get online, get mobile and get connected. The new website and social media program aimed at this demographic is focused on treating our over 55’s as people – not just the grey hair set.

of technology that has them being left out, it’s the lack of money to buy the latest and keep online. OnEseniors changes all that, making it easy for Australia’s over 55’s to get online, get mobile and get connected. The new website and social media program aimed at this demographic is focused on treating our over 55’s as people – not just

---Fo

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Page 10: Nourish credentials

As a world leader in transit technology, Vix had a great story to tell, but it wasn’t getting across. A new vision for the business was developed and rolled out with an employee engagement program across 10 countries. Once the business was engaged on the new vision, the brand was relaunched internally and internationally. Over 300 pieces of collateral were developed along with a new multilingual website, trade stands and VixTV an internally broadcasted TV show hostedby Max Walker.

Key Facts

• Populationofmorethan30million.

• Hostofthe2008OlympicGames.

• ProjectpartnershipbetweenVix

andBeijingInfrastructureand

InvestmentCompany.

• 1.4millionpassengerjourneyson

itsfirstdayofoperation.

• 2.5millioncommutersperday.

• 7lines,125stationsandcounting.

tRaNsFORMatION sOLUtION:

Priortothe2008BeijingOlympicGames,Viximplementeda

stateoftheart,smartcard-basedAutomatedClearingCentre

(ACC)capableofprocessingmorethan10millionpassenger

journeysperdayinlessthan4hours.MetroTransitoperators

havebeenprovidedwithanumberofbenefitsincludingback-

officetransactionprocessing,financialmanagement,card

basedmanagementand,overall,ahighlyreliablesystem.Since

operation,thesystemhasprocessed740millionpassenger

journeys,whichequatestomorethan3.7billionusagedata

transactionsandcontinuestoprovideBeijingresidents,and

visitors,withmoreefficientpublictransport.

10 MILLION740 MILLIONPasseNGeRs PeR Day caPacIty

2.5 MILLION DaILy cOMMUteRsjOURNeys sINce OPeRatION

Vix transformed the world’s biggest rail system

BeIjING, chINa

10/F,3rdBuIldInG,JInGTOuPlAzA,nO.6XIAOyInGnOrTHrOAdCHAOyAnGdISTrICT,BEIJInG100101CHInA

GLOBaL heaD OFFIce: aUstRaLIa

121-127HIGHSTrEETPrAHrAn,VIC3181AuSTrAlIA

VIXTECHnOlOGy.COM

247 BALCATTA ROAD,BALCATTA, WA, 6021AUSTRALIA

M +61 (0) 415 315 348P +61 8 9273 1653F +61 8 9344 3686

[email protected]

Angela WebbAdministration Team Leader

ViX

ViX

Page 11: Nourish credentials

Sweet citrus salad with vanilla yoghurt and a refreshing water-melon and strawberry jelly 11.5

Crème brulee French toast with vanilla poached pear, frangipani crust and rhubarb mascarpone 15.5

Apple, date and fig Bircher muesli with fresh strawberry, blood orange and rhubarb 12.0

Istra Daylesford drycured bacon, smoked mozzarella and pear relish toasted doorstop sandwich 14.0

Sourdough toast with any of your favourites 6.0

House smoked Tasmanian ocean trout with fennel, cucumber, blistered cherry tomatoes, toasted quinoa, white bean homous

and poached egg 19.0

Homemade cranberry, almond and apricot bread with vanilla yoghurt and Melbourne CBD honey 9.5

Breakfast mezze platter – A baby bircher muesli, a soft boiled free range egg with soldiers

and a Mildura mandarin 12.0

Grilled asparagus, Istra Daylesford drycured bacon crumble, poached free range eggs, shaved fennel, goat’s cheese and mixed

herb salad 19.5

Free range eggs served the way you like them, on toast with homemade tomato relish 9.5

and any of the following:

F I T Z R O V I AFine esate susainabiliy

F O O D`e ingredients at Fizrovia

are sourced from ‘fine esate’ Vicorian suppliers wherever possible.

Bio-dynamic milk from Demeter, buxer from Tatura, Romsey Range bef, salt from Mount Zero, South Gippsland

lamb, goats’ chese rom Red Hill, chicken rom Bacchus

Marsh, re-range ems from South Gippsland, organic Port

Phillu mussels, St Ali single esate cofes and Di’s rhubarb.

We ensure our produce is local, susainable and seasonal.

C O F F E E

Our cofes are handcrafted by St Ali in South Melbourne

and are expressed on site to your choice. Our barisas are second

to none and love guiding you through your options, whether it’s a Latte, Macchiato or the classic epresso. Come in for a chat, Cian will sort you out!

In addiion to our Fizrovia house blend we also profile a diferent single Estate cofe

depending on the time of year. We go to cupping sessions each wek and selec the beans we

think are the mos fun.

All our blends and single esate cofes are available to take home in retail packs and

represent the 0nes of the St Ali sable.

A L L D AY B R E A K FA S TEarly morning till 4pm

D R I N K S C O F F E E S

Epresso 2.5Milk coffees 3.5Soy milk 4.0

Teas and Tisanes 4.0

R AW J U I C E S 6.5

Our raw juices are reshly slow pressed, providing maximum nutriion wih minimal oxidization

IMMUNITY BOOSTER Pear, orange and srawberry

ENERGIZER JUICE Banana, apple, orange and graperui

CAROTINE DETOX Carrot, orange, apple and ginger

SUMMER GLOWOrange, pineapple, strawberry and poached rhubarb

S O F T D R I N K S 4.5

Range of Daylesford & Hepburn organic soft drinks and sparkling juices

Organic Cola Organic Lemonade Sparkling Pink Grapefruit Sparkling Blood Orange Chinotto Ginger Beer

C R A F T B E E R S &

C I D E R SMildura ‘Sun Light’ beer 6.5 Cricketers Arms Lager 7.0 Mildura ‘Storm’ Cloudy 8.5 James Squire Pilsner 9.0 Bee Sting Honey Wheat 8.0 White Rabbit Dark Ale 9.0 Red Hill Wheat Beer 9.0 Red Hill Scotch Ale 9.5 Schofferhofer, Germany 12.0 Coldstream Apple Cider 8.0 Gypsy Pear Cider 8.5

L U N C H T I M E12pm till 4pm

A F T E R N O O N D E L I G H T S3pm till Dinner Time

SIDES

Isra Daylesford smoked bacon 4.5Shaved black truffle 12.0

Roas tomato 3.5Spiced mushroom 4.0 Sautéed pinach 4.0

Andrew’s cheese kransky 4.5House sugar cured Tasmanian salmon 4.5

Avocado mash with feta 4.5

Gluten free bread available – add 2.0

Take a look at our freshly made sandwiches, ciabaxe and baguexes on diplay at the bar

Daily baked tart with butter puff pastry and a pomegranate Dijonnaise salad 14.5

Otway free range pulled pork shoulder ploughman’s, with Pyengana cheadar, Scotch quail’s egg, sourdough bread and

an apple, sour cherry and fennel chutney 19.0

Scotch fillet steak sandwich on sourdough with caramelized onions, fennel salsa verde, molten Tilsit

cheese and truss tomato with thrice cooked chips 25.0With a fried egg 27.0

Coconut poached Bacchus Marsh free range chicken salad with nuoc cham, cashews and snow pea sprouts 17.0

House made fish cakes with wakame tartare sauce and an

Asian pickled cucumber salad 17.5

Parmesan and herb crumbed veal Milanese, crushed new

potato, preserved lemon and black olive salad 22.0

Warm mushroom salad with roast garlic butter, radicchio, pearl barley and fresh herbs with a taleggio crostoni 19.0

Pasta del’ Lizzo - Liz’s daily changing pasta

Scotch fillet steak sandwich on sourdough with caramelized onions, fried egg, confit beetroot

and thrice cooked chips 27.0

Potato gnocchi with spinach, porcini & portabella mush-rooms, toasted pinenuts, burned butter and crumbled goats

cheese 19.0 / 28.0

Shaw River buffalo mozzarella and organic truss tomato salad with fresh basil and lemon oil 17.0

House made fish cakes with wakame tartare and an Asian

pickled cucumber salad 20.0

A cheese board of Pyengana cheddar, Berry Creek Mossvale and Tarago triple cream cheese with pear and fennel chutney

16.0

Smoked pork hock and confit duck terrine wih caramelized shallots 14.0

Polenta chips with truffled parsley and Parmesan 7.5

Join your riends over a glass of Champagne, wine or one of our craft bers and live i up in the sunshine

MEZZE PLATE

A daily changing selecion of 5

lavours, perfec wih drinks

18.5

ROSEPittnauer Rose,

BurgenlandAustria, 2010

10.0

CHARCUITERIE

Capocollo 7.0Lonzo 6.5Fennel salami 8.0Charcuierie selecion 16.0

WHITESWines by the glass (for bottle listings, see the A4)

Airlie Bank Chardonnay, Yarra Valley, 2009 8.0

Wairau River Sauv Blanc, Marlborough 2010 9.0

Woods Edge, Pinot Gris, Canterbury, 2009 9.0

Pennyweight Sauv Blanc Beechworth, 2010 10.0

Rowsley Fault, Sauv Blanc, Geelong, 2010 10.5

REDS Wines by the glass (for bottle listings, see the A4)

Paringa Merlot, SA, 2009 8.0

Pennyweight Gamay, Beechworth, Vic, 2010 9.0

Airlie Bank Shiraz Voignier, Yarra Valley, 2009 8.0

Pennyweight Gamay, Beechworth, Vic, 2010 9.0

Scotchmans Hill Pinot Noir, Belarine, Vic, 2010 9.0

Punt Road Cab Sauvignon, Yarra Valley, 2008 11.0

FIZZ

Lindauer Brut, New Zealand, NV

10.0

W I N E S B Y T H E G L A S S

155 Fizroy Stret, St. Kilda, 3182 FITZROVIA.COM.AU

WELCOME TO THE

FINE FOOD

With a belief that food should be sourced locally and a menu that would change daily based on the produce, we needed to develop a strong positioning and strapline before the brand. Fine Food Republic, was the line and ethos we developed for the brand. From here branding, signage, menus and even packaging were developed to bring the republic to life.

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a pod, a

MadameaNd a very

Curious story...

Madame Flavour is a brand founded onthe premise of surprising and delighting her customers. From the little extra details in the blends such as rose petals and lavender fl owers to the personal letter in each pack. The brand has grown based on this premise and continues to connect with women or as we call them ‘our kindred spirits’.

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We may

Love masterchef but it’s your

Mum that defi nes what you will

Cook for dinner each night

As part of their role as the industry marketers for red meat, MLA develop thought leadership pieces every two years. We worked with them on Connected Cooking. Which uncovered the infl uences in what we decide to cook for dinner each night. Turns out as much as we love Masterchef, our strongest infl uence on what we cook for dinner each night is recreating the meals our mums madeus as kids.

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Regardless of how old we are, we need human interaction. Traditionally through face to face now social media provides a large percentage of our human interactions. Allowing us to find like minded people, be that we like the same products, are passionate about the same causes or just admire them. We see the role of social media for the brands and businesses we work with a both an engagement and sales channel. The trick is managing the balance between engaging and selling. We set three things in place for our all social engagements.

Firstly, what is the idea or platform that will engage the most people? This is more than just a love of your brand or product. The broader we can go the more options we have for developing content that will connect. Secondly, how can we let consumers behind the curtain? Social media is a great way to expose our consumer to the inside story of your business – it makes sense, in our personal lives we want to know what our friends and family get up to, this same logic applies to brands. Thirdly, be present every day. Social media is not a 9-5 Monday – Friday channel. You need to be there and watching the conversations all the time. Which is why we think it takes a village to run a community not just one person.

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meet your team ––

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MARIA'S

QUOTE

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MARIA CREWS, FOUnDER & DIRECTOR

With a career spanning nearly 20 years consulting to many of Australia’s most famous brands Maria is an expert in marketing, branding, communications and internal engagement. If you can read it, eat it, drink it, fly in it or watch it, she has probably worked on it! Her passion is for understanding a client’s challenges and turning this into marketing strategies that drive growth – for both the organisation and it’s people. As the youngest partner at George Patterson Y&R Maria worked with both blue chip companies and government departments. She has presented at major industry conferences on behalf of her clients and has a knack for balancing the needs of the project with the need of multi-stakeholder engagement. Branching out on her own Maria established nourish Brands where in a short space of time the agency has grown with 13 clients across the FMCG, Corporate and Technology Sectors. Maria holds a Bachelor of Business, Masters of Business Administration (MBA) andis currently undertaking her Doctrate of Business. During her career Maria has worked with the following clients (and would love to add your business to the list!):

FmcG Fosters Australia, Arnott’s Snackfoods & Arnott’s Biscuits, General Mills – Patak’s, Betty Crocker & Latina Pasta, Don Smallgoods, national Foods, Tetley Australia, Madame Flavour Teas, Lavazza Coffee, Bristot Coffee, La Zuppa, MLA

GoVernment City of Melbourne, State Library of nSW, State Government of Victoria Department of Education, State Government of Victoria Department of Infrastructure, national Australia Day Council

telecommunications and technoloGY Optus Vision, Optus, Vixtel, VIX Technology, OnEseniors, OnEmobile

traVel and entertainment Ansett Australia & Ansett International, Woman’s Day, ESPn, MTV, The DISnEY Channel, Austereo, Sony Music, Melbourne Racing Club

retail Myer, Sportsco

charitY Starlight Foundation, Allanah and Madeline Foundation

nICHOLAS BURGESS, DIRECTOR

For the last 20 years nicholas has created, launched revitalized and ran some of Melbourne’s most iconic restaurants, bars, cafes and venues. At 21 nicholas created his first restaurant ‘Sweet Jamaique’ which at the time was dined in by every famous local and international superstar who came through Melbourne. On the back of the success of the restaurant he then opened Blue Bar in Chapel Street, still one of the hip bars of Melbourne 15 years on. This succes led to a relationship with one of Australia's best chefs Geoff Lindsay, the pairing of back of house and front of house operatons flourished at both of his Melbourne restaurants, Dandelion and the elegant Pearl, managing to balance the delicate nuances of entertainment, dining and demanding chefs, in turn both venues were rewarded with “hats” (The Age Good Food Guide). Along the way he launched the $14M build at Sandringham Yacht Club, harnessed the energy of 55 thousand screaming fans at Etihad stadium and worked with many of the legends of Australian Hospitality – David Thompson, Christine Manfield, Frank Camorra, Adam D’silva, Andrew McConnell and Ryan Flaherty (recently back in Australia from The Fat Duck and El Bulli). now running nourish Brands with his wife Maria Crews, nick specialises in running major events, launching and promoting food and beverage products and consulting to food service.

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Contact Maria Crews T_03 9092 8444 M_0411 237 216Podium 202/L2 9 Yarra St, South Yarra 3141

like to grow more?

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