Develop a culinary trends module, with how avocados fit in, to be presented at Avo U's in the backhalf of this fiscal year. 

Create and launch by January 2024. 

Achieve 300 course sign-ups by end of fiscal year

Lead development & execution of menus for all in-person Avo U's, utilizing third-party support as needed. Develop and lead live BOH training and innovation demos based on audience needs for each class.

Achieve 2 live sessions by end of fiscal year

Develop and launch  company wide handheld cookbook by December 2023

Work in partnership with CSSI to lead development of 24 new Handheld recipes including concepting, SCORES testing and recipe development.

Increase menu penetration for avocados on handhelds from 45.9 TO 46.4 by fiscal year end as measured by DataEssentials.

Recuperate guacamole menu penetration as measured by Dataessentials to 22.4 by end of fiscal year. (same level as 2021)

Work both alone and with SRG to develop a minimum of 24 new guac recipes complete with concept development, Scores testing and photography to be uitlized in Guac Heaven creative assets. Ensure all items are added to AFM's FS Recipe library online.

Increase menu penetration for guacamole by  menu incidence  from 1.2 to 1.3 as measured by Datassential

Develop 8 unique guacamole and spirit pairings (large focus on tequila and mezcal) with recipe development and photography.

Source a minimum of fifteen (15) competitive pulp and processed guac items and perform an analysis on the items. Highlight the pros and cons of each item along with prep times, costs, etc. Present findings during FY25 Planning.

Conduct two (2) RIPE sessions with Aspriational, Monster or Tier 1 accounts. 

Conduct a total of three (3) trend tours with operator partners. Can either be mixed groups or single operator partners. 

Conduct two (2) sessions with operators in our AFM Mixology Bar

Lead Culinary ideation sessions for a minimum of four (4) operator partners without agency support

Achieve 60 interactions, engagements and/or meetings during NRA

Develop content, organize and prep for the new ITAK videos while acting as the chef talent within the videos. Launch a minimum of three (3) videos by May.

Develop  (2) two incremental Culinary Center events with mixed operator partners in order to gain future usage of the event; sell-in AFM programs

Create a minimum of ten (10) new bulk FS recipes that utilize avocados in place of other fats (i.e. oil, butter, mayo, etc.) that can be utilized in AFM's avocado swaps brochure.

Create a minimum of eight (8) new recipes that can be utilized in the Avo AM brochure

Create a minimum of eight (8) new recipes that can be utilized in the Cinco brochure

Evaluate current concessions strategy including Avo Eats sub-brand strategy and present an updated recommendation during FY 25 Planning with a brand book featuring guidelines to be launched at the beginning of FY 25.

Work with a mimimum of four (4) AFM Concession partners on new menu cuttings by the end of the fiscal year. Develop pitch deck for each partner with recommended recipes, conduct a product tasting and recap the final menu for the year.

Develop and prepare new bowls innovation platform and launch plan to be ready for FY 25 launch. Prepare the plan by Planning FY 25.

Present a proposal during planning identifying never been done before ideas and/or technologies.  Preliminary ideas to be presented in Planning Phase 1 with final ideas presented in Planning Phase 2.  A total of 2 never been done before ideas need to be incorporated into the final plan.

Audit existing FS recipe library to identify which recipes that have photography already are not included (i.e. AvoEatery items, previous Innovation work, etc.). Work with 270B to update the website accordingly. Provide recap report of all added recipes by end of fiscal.

Review AFM Foodservice Recipe library to ensure recipes are complete and accurate. Review a minimum of 200 recipes by the end of the fiscal and develop a tracking sheet that lists out the recipes that have been reviewed and if changes have been made.

Review AFM Consumer Recipe library to ensure recipes are complete and accurate. Review a minimum of 100 recipes by the end of the fiscal and develop a tracking sheet that lists out the recipes that have been reviewed and if changes have been made.

Support AFM's Culinary efforts at a minimum of eight (8) events across the company this fiscal year by developing the menu and any new recipe development as needed for each event. Provide a recap for each supported event with what menu was served and any learnings from the event.

Create (5) new avocado cocktails with recipes and photos.

Work with a mimimum of four (4) AFM Concession partners on new menu cuttings by the end of the fiscal year. Develop pitch deck for each partner with recommended recipes, conduct a product tasting and recap the final menu for the year.