Food Service

Provodore has established channels and relationships with the North American and Asian markets most influential and innovative restaurants.

Extensive international travel has unashamedly cultivated our epicurean ways. The result, a genuine understanding of channel requirements, mindset and the innovative positioning of world class restaurants. 

World class chefs are placing more emphasis on understanding the origins of the produce they work with. There is a movement away from the traditional a la carte style menu to degustation experiences. A chef will spend more time in the actual restaurant talking to the customer, communicating what he has created. They want to talk about the region, the farmer, that they know the product well and they’ve personally selected it because it is something special.  The personal connection to everything they create counts. 

There is a distinct hierarchy of requirements a chef works from that looks like this:

1.  Product quality
2.  Consistent supply & seasonal awareness
3.  A direct connection to the producer
4.  Price (Note ranking)

A controlled approach to market will require committed relationships, working with importers/distributors in a more integrated manner, actively creating and managing our own pull through strategies.