adding value using the gate to plate story
DESCRIPTION
Adding Value using the Gate to plate Story. Gabriel M Key Livestock Conservancy 2013 National Conference. Introduction:. Why are you here? Why am I here? Why “stories” and what is the “gate to plate story”? - PowerPoint PPT PresentationTRANSCRIPT
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ADDING VALUE USING THE GATE TO PLATE STORYGABRIEL M KEYLIVESTOCK CONSERVANCY 2013 NATIONAL CONFERENCE
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INTRODUCTION:
Why are you here?
Why am I here?
Why “stories” and what is the “gate to plate story”?
Please ask questions … I’m not THAT interesting and I want to give you the information you want
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THE “SITUATION”
Interest in local foods continues to grow:
Nearly 4% growth in farmer markets 2012 – 2013
1,755 markets in 19948,144 markets in 2013
Biggest year to year growth occurred during “Great Recession”
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THE “SITUATION”
“Big Ag” keeps doing its thing:
Salmonella in Foster Farms chicken:
GMO Labeling Resistance
Egg recall in 34 states due to Listeria – February 2012
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THE “SITUATION”
But its not all good news:
“one size fits all” regulations
Increased competition in markets
Increasing attention from “Big Ag” and use of marketing terms
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WHAT TO DO?
You could:Increase productionIncrease sales location or volumeAdd processed items (sausage, jams, etc.)Get to market “earlier” Raise “uncommon” items
All of these are temporary at best and don’t allow your clients to see why your product is valuable to them, ultimately resulting in your product being differentiated by price.
Products relying upon price to be differentiated are commodities – they have no perceived qualitative differences.
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IN SHORT
Your gate to plate story tells your clients (or your client’s clients) why your product is special, unique, and valuable to them.
What you doWhy you do itHow you do it and why that’s different, better, importantWhere you do it.
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THE STORY
Your gate to plate story tells your clients (or your client’s clients) why your product is special, unique, and valuable to them.
What you doWhy you do itHow you do it and why that’s different, better, importantWhere you do it.
Effectively telling this story also makes your operation appear transparent and trust worthy, potentially validating your clients’ motivation for buying from you and creating a virtuous cycle.
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THE STORY
Remember:
It is your story to tell
But
“In space, no one can hear you scream”
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THE STORY
So
Make sure your story tells your audience what they want when and where they want it
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THE STORY
Remember:
It is your story to tell
But
“In space, no one can hear you scream”
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OPTIONS TO TELL THE STORYOptions Pro Con Comments
Talk Intimate and custom Slow, possible to forget, Remember playing telephone?
Book / Pamphlet Portable, your story your way Another thing to read
Flier / Handout Portable, Another thing to read, easily gets state, Can be digitized
Email Customizable, update frequently, easy to access
Subscription, email address
Cost is low but needs to be done consistently
Facebook High access, easy to update, can track followers Requires regular updates HUGE audience
Twitter Extremely accessible, cheep Very tight wording, limited Takes a little to learn
Pinterest Visual, Little text Best if done with other parts
Youtube or similar Visual Takes time to produce, requires equipment
Best if done in less than 2 minute sections
QR Code Can be used for multiple aspects Updating and requiring Can manage by self or
hire someone
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“RULES” FOR STORIES
Keep it short, real, and light
Continuance, Repetition, Consistency
Be goldilocks when sharing information
Even if you don’t use it, own it
Integrate and consolidate
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RECOMMENDATION
Pick a tool that will fit best within your reality
AND
Puts the information in the hands of your clients when and where they want it
Make the best of what you have available to you and maximize it (avoid shiny new toy syndrome)
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EXAMPLES OF TELLING THE STORY
Email: Oliveto Restaurant Facebook + Web:Heritage Hollow Farms
Facebook + BlogSmith Meadows
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NOTES FOR WORKING WITH CHEFS
Guests at restaurants are your client’s clients, make it easy for them to tell your story
Communicate early and often
Work with them
Be consistent
Educate and inform
Be aware of the constraints of kitchen life – its not farm life or office life