Walter Rivas Dashboard

Project Goals

Project Goals
EDUCATION
2023-2024
Q1 Q2 Q3 Q4
Objectives Jul-23 Aug-23 Sep-23 Oct-23 Nov-23 Dec-23 Jan-24 Feb-24 Mar-24 Apr-24 May-24 Jun-24 Score
AVO U TRENDS MODULE + 0

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

BOH AVO U TRAINING MODULES +

Create and launch by January 2024. 

BOH AVO U TRAINING MODULE SIGN UPS + i300

Achieve 300 course sign-ups by end of fiscal year

AVO U CULINARY & BOH TRAINING +

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.

ROUXBE LIVE SESSIONS +

Achieve 2 live sessions by end of fiscal year

Project Goals
CORE USES
2023-2024
Q1 Q2 Q3 Q4
Objectives Jul-23 Aug-23 Sep-23 Oct-23 Nov-23 Dec-23 Jan-24 Feb-24 Mar-24 Apr-24 May-24 Jun-24 Score
HANDHELD COOKBOOK + 0

Develop and launch  company wide handheld cookbook by December 2023

HANDHELD INNOVATION +

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

HANDHELD AVOCADO MENU PENETRATION + i46

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

Project Goals
RE-INVIGORATE GUAC
2023-2024
Q1 Q2 Q3 Q4
Objectives Jul-23 Aug-23 Sep-23 Oct-23 Nov-23 Dec-23 Jan-24 Feb-24 Mar-24 Apr-24 May-24 Jun-24 Score
GUACAMOLE MENU PENETRATION GROWTH + i22 0

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

GUAC HEAVEN RECIPE DEVELOPMENT + i1

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.

GUACAMOLE MENU INCIDENCE GROWTH + i1

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

GUAC AND SPIRIT PAIRING + i8

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

Project Goals
FRESH B2B
2023-2024
Q1 Q2 Q3 Q4
Objectives Jul-23 Aug-23 Sep-23 Oct-23 Nov-23 Dec-23 Jan-24 Feb-24 Mar-24 Apr-24 May-24 Jun-24 Score
FRESH VS. PROCESSED CUTTING + 0

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.

Project Goals
CHAIN ACCOUNT STRATEGY REFINEMENT
2023-2024
Q1 Q2 Q3 Q4
Objectives Jul-23 Aug-23 Sep-23 Oct-23 Nov-23 Dec-23 Jan-24 Feb-24 Mar-24 Apr-24 May-24 Jun-24 Score
RIPE SESSIONS + i2 0

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

TREND TOURS + i3

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

BEVERAGE & GUAC PAIRINGS + i2

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

CULINARY IDEATION + i4

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

Project Goals
CONTINUOUS INDUSTRY EXPOSURE
2023-2024
Q1 Q2 Q3 Q4
Objectives Jul-23 Aug-23 Sep-23 Oct-23 Nov-23 Dec-23 Jan-24 Feb-24 Mar-24 Apr-24 May-24 Jun-24 Score
NRA INTERACTIONS + i60 0

Achieve 60 interactions, engagements and/or meetings during NRA

INSIDE THE AVOCADO KITCHEN VIDEOS +

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.

CULINARY CENTER EVENTS + i2

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

Project Goals
GROW CONTRACT FEEDERS
2023-2024
Q1 Q2 Q3 Q4
Objectives Jul-23 Aug-23 Sep-23 Oct-23 Nov-23 Dec-23 Jan-24 Feb-24 Mar-24 Apr-24 May-24 Jun-24 Score
AVOCADO SWAP INNOVATION + 0

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.

AVOCADO AM INNOVATION +

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

CINCO INNOVATION +

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

Project Goals
FOODSERVICE CONCESSIONS
2023-2024
Q1 Q2 Q3 Q4
Objectives Jul-23 Aug-23 Sep-23 Oct-23 Nov-23 Dec-23 Jan-24 Feb-24 Mar-24 Apr-24 May-24 Jun-24 Score
CONCSESSIONS STRATEGY ASSESSMENT (Avo Eats included) + 0

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.

CONCESSIONS MENU CUTTINGS +

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.

Project Goals
BASE BUSINESS
2023-2024
Q1 Q2 Q3 Q4
Objectives Jul-23 Aug-23 Sep-23 Oct-23 Nov-23 Dec-23 Jan-24 Feb-24 Mar-24 Apr-24 May-24 Jun-24 Score
FS NEW INNOVATION - BOWLS + 0

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

FS NEW INNOVATION IDEAS +

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.

FS RECIPE LIBRARY AUDIT +

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.

AFM FS RECIPE COMPLIANCE AUDIT + i200

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.

AFM CONSUMER RECIPE COMPLIANCE AUDIT +

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.

AFM EVENT SUPPORT + i8

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.

MIXOLOGY RECIPES + i5

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

BHAG Goals