We began our collaboration with Foodmark by getting to the bottom of the insights. 45 in-depth interviews with players across restaurants, cafés, restaurant chains, staff restaurants, hotel restaurants, fast-food chains, and roadside/on-the-go retail gave us a clear picture of daily life in the professional kitchen – what drives purchasing decisions and what actually makes a chef choose a new supplier.
Building on the insight report, Rydbergs Professional launched two new heatable sauces for Foodservice: Béarnaise and red wine sauce. We took the assignment all the way from launch to practical use in kitchens nationwide.
The result was a launch built on real insight rather than assumptions.