Saute 'n Serve

Saute 'n Serve

Developed as an entry into the value-added seafood market and quickly gained recognition, winning the prestigious FABI 2019 award for innovation at the National Restaurant Association Exhibition in Chicago. The main challenge was establishing the brand in the competitive US market and differentiating it from competitors, especially considering the higher cost due to sustainable sourcing. To position Sauté 'n Serve as a premium brand, the marketing materials focused on showcasing the factory and production process, highlighting the product's convenience for busy individuals and those with limited cooking skills. The packaging design, featuring a window displaying the frozen product, received positive feedback and generated interest at various exhibitions. The successful launch of Sauté 'n Serve demonstrated the brand's potential and the effectiveness of the marketing approach in establishing it as a premium, sustainably sourced product in the value-added seafood market.