Brochures, flyers as beef promos still valuable
Aug. 3, 2011
by Meat&Poultry Staff
KISSIMMEE, Fla. – Despite the popularity of the Internet and computer communications, recipe brochures, flyers and other point of purchase handouts remain a key tool in promoting beef locally across the country, according to the National Cattlemen’s Beef Association. These types of materials are being created and delivered every day through the state services team at the Federation of State Beef Councils.
“We’re continually working with state beef councils to provide them with the kinds of materials they need, especially ones they use in face-to-face encounters with consumers,” said Don Waite, NCBA senior director of Federation State Services.
Tradeshows, fairs and supermarket promotions are just a few of the kinds of consumer events state council staffs participate in that require these kinds of handouts, he added. Some handouts are brochures that contain Beef Checkoff-funded recipes developed in the NCBA Culinary Innovations Center. Others feature nutrition information, also made possible through the Beef Checkoff Program.
Waite said many of the materials can be customized with contact information for the state council. All are provided at nominal or no charge to state councils, thanks to their investment in Beef Checkoff and Federation efforts. They are available to state councils, retailers, consumers and other groups through a web-based store for materials at https://store.beef.org
“By producing these materials at a national level, we capitalize on efficiencies of scale, while still making sure the materials appropriate for an individual state,” Waite said.
State beef councils invest in the Federation through their membership, as well as through investments at the national level through the Beef Promotion Operating Committee, he added.