Newsletter Sample

AOA
Quarterly
JUNE
2010
Nestl Professional achieves business

milestone in debut partnership with
Nando's
CWAR
Launch of Nescaf Ginger&Spice
GCR
Unique Carnation, Diverse Applications
IndoChina
Maggi Liquid Seasoning - the icon of
Chinese New Year
Israel
Winning the Arab sector
Japan
Beverage Business Department formed
Beauty Bar adds value to customers
Korea
Special Agent success story
Cold beverage success in local chains
MAGHREB
Football fans are spoilt in coffee shops
Channel and key account workshops
Middle East
Relaunch of Nescaf Red Mug
MYSG
Maximising the intelligence of Kalina
Launch of Maggi Hainanese Chicken Rice
Resorts World@Sentosa, Singapore
Sjora launch in Singapore
NEAR
NP NEAR participates in HOST exhibition
Oceania
TAG conference to kick off growth
platforms
Getting the best end of Campbell's
Nescaf LiquiFresh continues to win new
businesses
Philippines
Relaunch of Nescaf in BPO and offices
NP joins first Creating Shared Value Forum
NP Global CFO visits
Partnering Enderun College to build
capabilities
Visit to SOS Children's Village
SAR
Culinary Art 2010
Turkey
McDonald's serving McFlurry with Nestl
Lion Mix
New advisory chefs
ZAR
Sponsoring South African Chef's Village
at Hostex
Launch of the Maggi Premium sauce
range
Dear Colleagues
Welcome to the second Nestl Professional AOA Quarterly
newsletter 2010.
We have reached our goals for the first half of 2010. Our
RIG and OG stand at all time highs and I hope we will be
able to carry on this performance into the second half of
2010. Also, the profitability is in line with expectations.
In this issue, you will find some interesting work done in
different markets in AOA which can inspire us for the coming
months. If you come across good ideas, please speak to
your colleagues to use the knowledge to accelerate growth in the next months. In 2009, we
were able to get back on our growth path after a difficult start. Therefore, I feel that the second
half of 2010 will be more challenging and we have to put our focus on 2011. Continued growth
and acceleration are needed to succeed in today's competitive world. NP AOA will have to
continue to deliver high growth with continued improvement of EBIT.
This year, we signed a regional agreement with ISS and just recently, we established business
relationship with Nandos, a South African chain restaurant, to be the Global Strategic Coffee
Solution provider. This is a very exciting regional opportunity and many people, from the Global
team and Beverage Centre with the NP AOA Regional and market teams, were involved. I
would like to express my gratitude to them and let us successfully build the Nandos partnership
across AOA. Certainly, this will help us find more opportunities to work with customers across
our vast and diverse geographic region.
I hope you will continue to enjoy reading our newsletter. If you have any suggestions on how
to make it more appealing or inspirational, please advise me or Ai-Khuan, who has been a
great support to me in publishing this document quarterly.
The next issue is planned for end September 2010. Thank you for your continued support and
new successful stories to build our next newsletter.
Thank you also for the great results for the first two quarters in 2010 and for the tremendous
work you and your teams have put in to deliver them.
Good luck and every success to all NP AOA staff.
With Warm Regards
Nestl Professional achieves business milestone in debut partnership with Nando's

Nestl Professional has received the "go ahead" to implement the Nescaf Milano Caf Style Beverages
Solution and its Beverage Acceleration Programme (BAP) as the Global Strategic Coffee Solution of Choice at
Nando's restaurants.
Nando's is a fast-casual and quick-service restaurant
(QSR) group originating in South Africa (SA), with over
1,100 outlets in 34 countries. It is home to the
Legendary Flame Grilled Peri Peri Chicken. The
agreement to implement the Nescaf Milano Solution
began on 1 June 2010, with a 90-day test in 20 high
volume sites across SA, to prove the concept. In addition,
the Nescaf Milano Caf Style Beverages Solution will
also be implemented in 55 stores in countries throughout
the AOA region.
Should the 90-day trial prove successful, an additional
250 stores will be implemented in SA and the
solution will be introduced into remaining stores in various countries across the AOA region. Lastly, the
concept will be introduced as from Quarter 4, 2010, in the key markets of Oceania (270 stores), the United
Kingdom (225 Stores) and North America (35 Stores), in the context of a 5-year global agreement.
The New Nescaf Milano Solution

Nescaf Milano is a professional
dispensed coffee solution that
delivers a variety of Caf Style
Beverages to Out-of-Home
(OOH) commercial restaurant
customers. The solution was
developed by the R&D team at
the Nestl Professional
Beverage Centre, working
closely with the PTC in Orbe.
Milano leverages Nestls
patented turbo-chamber
dispensing technology to
deliver perfect crema on an
espresso, the perfect milk froth
on a capuccino as well as
beautifully layered lattes. The
solution also leverages our
manufacturing know-how to
produce new mid-yield
extraction soluble coffee,
improving end-cup quality.
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AOA Quarterly June 2010
Milano reduces restaurant operational complexity by dispensing high quality caf style beverages consistently,
time and again. It provides operators with the opportunity to customise coffee beverages on the spot. As
a result, restaurateurs are trading up to capture the added value consumers are willing to pay for a premium
cup of coffee.
The solution creates competitive gaps generating two revenue streams: the sale of product and the sale of
an exclusive fully integrated service programme. The Nestl Professional BAP delivers a range of value-added
services with the express aim of enabling customers to capture and accelerate incremental same-store sales
growth.
How it all began
After a brief initial contact with the Nando's senior management in
November 2009, a follow up meeting was arranged at the Nestl
Professional Beverage Centre in February 2010. A team from the Nestl
Professional Beverages Commercial Unit at the Centre, the AOA region
and the SA market decided that even though Nando's was aggressively
seeking roast and ground coffee, the time was right for Nestl Professional
to introduce the new Nescaf Milano Solution and its BAP.
On 6 and 7 April 2010, the team, presented Nando's with Nestl Professional proprietary
industry insights, focusing on unique accelerated growth opportunities in coffee
beverages. This was followed by a compelling pitch on how the Nescaf Milano Solution
and its BAP could deliver against key industry drivers to accelerate Nando's entry
into the premium coffee beverages arena. The group was then invited to experience
a creative coffee beverages menu developed specially for Nando's, addressing their
consumer's specific coffee needs. The comprehensive presentation was attended by
the entire Nando's management team including their Chairman, CEO, their executive
board and senior personnel.
The Nando's team were inspired by the new Nescaf Milano solution and its BAP, quickly understanding its
value, making it their Global Coffee Solution of Choice.
In less than 60 days since receiving the green light, Nestl Professional has worked tirelessly to develop,
refine and implement the new Nescaf Milano and its BAP. The system is now installed, commissioned and
launched at 20 high volume Nando's sites in SA as part of the agreed 90-day test, just in time for the 2010
FIFA World Cup.
Marc Caira, Chief Executive Officer at Nestl Professional said, "This initiative is a truly exciting opportunity
for our business. We have created a lighthouse to guide our markets into the future - a clear example of
what can be accomplished for all to see".
Michiel Kernkamp, Head of Global Branded Beverages at Nestl Professional added, "The Nando's relationship
has enabled us to work hand in hand with a customer to validate the BAP, a premium 10-point fully integrated
service package we sell alongside our products. This now provides our markets with a clear way forward
on their journey to becoming a valued driven service partner".
The first steps - The South African trial
The Nestl Professional team in SA worked to very tight time-lines. In fact, from the day the dispensing
equipment and products arrived in the market, the team had exactly one week to deliver, install, train and
commission the new Nescaf Milano systems at 20 participating Nando's locations in Johannesburg,
3
Durban and Cape Town. The South African team completed the installation with just 4 hours to spare. When
asked to comment on the initiative, Barend Minnaar, Country Business Manager at Nestl Professional SA
said, "The concept is already delivering a strong market presence for the new Nescaf Milano Solution in
major centres across the country. Our team has done a tremendous job and continues to work hard to
ensure we execute promotional plans flawlessly and make the trial a resounding success".
The initial feedback from Nando's and their franchisees has been overwhelmingly positive. Jeff Rakusin,
President of Nando's trading said, "We are delighted to serve your new Nescaf Milano premium caf style
beverages at our restaurants. In fact, this morning, I received a report from one location in Cape Town which
has gone from no coffee sales to 185 cups in the first three days of the programme. We are truly delighted
with the response we are getting from consumers and particularly pleased to have the support
of such a great global partner as Nestl Professional to ensure the projects' success".
Nestl Professional continues to work diligently to ensure that
Nando's expectations at local, regional and global levels are met.
"It is now crucial that we deliver the growth Nando's is expecting
during the trial by leveraging the BAP and executing the plan",
says Friedrich Mahler, Regional Business Head, Nestl Professional
AOA. He also added, "The regional team in Singapore, will now
work closely with markets to implement the entire solution in
13 additional countries across AOA in the next three weeks. I
am looking forward to leveraging the successes of the initiative
to expand the business beyond the Nando's system and into
the business."
A bright future
Once the business is fully implemented in 2011, the new Nescaf Milano Solution will
have been extended to 34 countries, with a presence at more than 1,000 Nando's
restaurants. In addition, the business will deliver integrated accelerated growth as
Nando's is projecting to reach 1,600 stores by the end of 2013.
The business will generate above-average profits from both the sale of products and
the sale of services in the form of a Beverage Acceleration Programme. This initiative
is a prime example of how to create competitive gaps through the rapid implementation
of relevant innovation in commercial channels, while strengthening the Nestl Professional
position as a growth driver at Nestl, through the sale of ingredients, and systems,
and service.
Nestl Professional CWAR: Launch of Nescaf Ginger and

Spice Senegal
-Alain Diop
Nestl Professional and Nescaf Senegal have decided to
be the prime movers in the launch of African coffee in our
Region. Jointly, we have collaborated to successfully bring
Nescaf Ginger&Spice to consumers.
Under the leadership of Alain Diop, NP Manager for Senegal,
100 Nescaf Field Soldiers were recruited.
The response from the

consumers was positive.
This was reflected in the
average sale of 70 cups
per day for each Nescaf
Field Soldier. Moreover,
it is estimated that the
recruitment of an
additional 400 Nescaf
Field Soldiers will be
needed in order to
achieve a total of 1,000
cups by the end of 2010.
A field soldier on his way to his
assigned market.
Based on this initiative,

all other countries in CWAR are developing their launch
plans which will be executed accordingly.
Training for our Nescaf Field Soldiers.
After taking part in a product usage workshop and a teambuilding session sponsored by Senegals Country Manager,
each Field Soldier was presented with a sales kit, comprising:
a Nescaf case
a Nescaf flask
Nescaf paper cups
Nescaf Ginger&Spice
a Nescaf apron
On 9 March 2010, all 100 Nescaf Field Soldiers started
selling Nescaf Ginger&Spice in the assigned markets.
Key learnings: It is critical to develop and implement

a One Brand Plan to ensure success. The benefits
are threefold:
Internally, we were able to reduce costs of developing
POP materials as a result of economies of scale.
Coordination and communication were also made
much easier.
Externally, the impact on customers and consumers was
impressive. When they heard the Nescaf jingle on the
radio or watched the TVC on a billboard, they were able
to buy a cup of our aromatic Nescaf from one of our
Field Soldiers on the street.
Finally, and in line with what Marc and Fritz mentioned
during their visit to CWAR, by leveraging on NiM, with
NP focusing on GD, we will ensure Top Line and
business growth.
Many thanks to Alain Diop and his team in Senegal. We
would also like to acknowledge the support given by
Senegal's Country Manager, Mr Alvaro Labarca and the
Nescaf team in Dakar. At the regional level, the close
collaboration between Erwan Vilfeu, BEM Nescaf, his team
(Setutsi Goka and Amma Yirenkyi) and the Regional NP
CBM (Patrick Stern) and NP Beverage Manager (Richard
Apaloo) also contributed greatly to this success.
All is now set for Nescaf Ginger&Spice to grow.
Our Nescaf Field Soldiers hard at work.
AOA Quarterly
Nestl Professional GCR: Unique Carnation, Diverse Applications

Innovation through Application - NP Culinary competition rejuvenates Nestl Carnation
Filled Evaporated Milk and serves up delicious business opportunities
-Yu Yingjie
The use of milk products in Chinese cuisine is a relatively

new phenomenon and represents an exciting new growth
area for our branded culinary milks business. With the goals
of rejuvenating the Nestl Carnation Filled Evaporated Milk
brand and stimulating increased product usage among
professional chefs, Nestl Professional staged the Unique
Carnation, Diverse Applications national culinary contest
from September to December 2009 in mainland China.
The competition provided a platform for energising the

Nestl Carnation brand while promoting the creative use of
Nestl Carnation Evaporated Milks in Chinese cuisine. The
participating chefs produced a diverse range of innovative
Nestl Carnation culinary applications in well-established
areas such as soups, curries, dim sum and pastries, while
also creating many new applications such as sauces,
marinades and desserts.
The 3-month contest began in early September 2009 via

contest announcements in East Eat, the most popular
professional chefs magazine in China, and on
www.6eat.com, the chef's website associated with East
Eat.
A media event attended by leading culinary media helped

publicise the contest and the extraordinary potential of
Nestl Carnation Evaporated Milks in Chinese cuisine. In
addition, the Nestl Professional team selected key recipes
from the contest and created attractive recipes booklets both on hot dishes and pastries - which were then sent to
thousands of chefs throughout China, further extending the
influence of the contest. Other chef-focused publicity
activities are also planned, including chef blogs and digital
magazine programmes, to further enhance customer
intimacy.
The contest solicited recipes from two categories: Chinesestyle hot dishes and Chinese-style pastries. Either Nestl
Carnation Filled Evaporated Milk - NP highest-volume SKU
in mainland China - or Nestl Carnation Full Cream
Evaporated Milk were required to be used in all recipes. In
total, more than 1,000 recipes from around 800 chefs were
received from all parts of the country.
Placing a clear priority on innovative recipes that have
practical applications for real life restaurant usage, the panel
of food experts from Nestl Professional and East Eat
selected 20 finalists to compete in a final live cook-off in
Beijing. The finals were held on 16 December 2009 at the
Marriott Courtyard Hotel in Beijing, in close cooperation
with the China Cuisine Association.
Presenting the Special Gold Prize: Mr

Jeroen Pluijmers, Country Business
Manager, Nestl Professional GRC (centre);
Mr. Liu Xiujun, Vice President Of China
Cuisine Association (left).
Judging from the enthusiasm of the participants in the

Unique Carnation, Diverse Applications contest, the Nestl
Professional team expects that many more chefs will be
using Nestl Carnation Evaporated Milks in their dishes and this can only mean delicious, long-term business
opportunities for Nestl Professional.
The innovative use Of Nestl Carnation

Evaporated Milk in the award-winning entry
Creamy Beijing-Style Pastries
demonstrates how the product adds
smooth richness to Chinese pastries.
The prize-winning dish Creamy Chinese

Yam Noodles With Caviar showcases
the delicious possibilities for using Nestl
Carnation Evaporated Milks in Chinese
soups.
Nestl Professional IndoChina (Thailand): Maggi Liquid Seasoning

becomes the icon of Chinese New Year in Thailand
-K Piyamas Wiriya-udomphol
Background of Marketing Campaign

With their long heritage, Thais and Chinese share a mutually
close relationship, creating a harmonised culture and an
integrated pattern of knowledge, beliefs, behaviours,
traditions, including food and special occasions.
As Thai-Chinese consumers reunite and celebrate with their

loved ones over a special dinner, our idea was to combine
the two key points and extend special offers to our loyal
operators during this festive period.
Key Message
Chinese cuisine and special occasions are very important

in representing a harmonised Thai-Chinese culture. Chinese
New Year is the longest and most recognised of all Chinese
special occasions, celebrated by Chinese communities
throughout Thailand. It is the time for families to reunite,
not only to welcome the new lunar year, but also to feast
together and wish each other good fortune.
Primary message: Great Aroma, Delicious and Healthy

from Maggi
Secondary message: Get Lucky! Increase your sales and
be prosperous in the Year of the Tiger
Target Customers: Nationwide operators
Chinese cuisine is central when it comes to celebrating the

Chinese New Year or other special Chinese occasions. It
plays an important role not only for daily consumption, as
evidenced by its extensive availability from local food stalls
to high-end restaurants, but also for special occasions and
celebrations, such as wedding ceremonies.
The campaign was divided into 2 phases.
Integrated Marketing Activites
Maggi Liquid Seasoning has been designated as one of the

key focus areas on which to build our food pillar in Thailand.
NP Thailand took this opportunity to promote Maggi Liquid
Seasoning's unique aroma and taste as the perfect
complement to Chinese cuisine during Chinese New Year.
Main Objectives of the Campaign
To associate Maggi Liquid Seasoning, with its great aroma,
as being part of Chinese cuisine and endorsed by
professional chefs and customers.
To build Maggi Liquid Seasoning as an icon of Chinese
New Year among Thai-Chinese operators in Thailand.
To generate trial and to boost up overall sales of the Maggi
product portfolio during festive occasions.
The Big Idea
The first was to educate users on product knowledge and

usage by providing training to all NP Thailand staff. The
training was conducted by professional chef, Chumpol
Jangprai, Maggi's brand ambassador, who demonstrated
the profile and usage of Maggi Liquid Seasoning with its
signature aroma through various recipes, eg. in steamed
fish, stir-fried fish and Chinese soups.
The idea was generated based on the following key points:

Using Chinese New Year as a celebratory occasion for
Thai-Chinese people to mutually express their sincere
thanks to their beloved ones.
Using the occasion whereby food operators extend best
wishes and present Lucky Angbaos to their family members
and close relatives.
Once the NP Thailand staff were well-trained on product

knowledge, all related activities were kicked-off through
key customer touch points to generate awareness, trial,
purchase, and brand relationship and preference. This was
done through product demonstrations, wet samplings, sales
blitz, promoting brand visibility in high traffic areas, 2nd
shelf displays, and Lucky Angbaos promotion.
How We Delivered
A special package, comprising all products in the Maggi
range, was offered to our operators and AEs when they
make purchases of at least Baht 1,000 from January to
March 2010. The AEs took on the role of delivering the well
wishes and lucky Angbaos, as well as putting up lanterns
at operators shopfronts in order to build closer relationships.
Campaign in Action
Product Training Session to all NP staff
Building Brand Visibility in High Traffic Areas:

500 Maggi umbrellas were placed in high traffic areas
in order to build brand awareness during campaign.
In-Store Brand Visibility and 2nd Shelf Displays

In-store brand visibility was increased in order to reinforce
brand awareness on customers path to purchase.
Sales Blitz
The sales blitz was carried out across regions in order to
create trial for all products in the Maggi range as well as
to build team unity.
How We Won
Overall sales of the Maggi product portfolio increased by
18% during January to May 2010, compared to last year
sales in the same period. This was derived mainly from
sales of Maggi Liquid Seasoning, which saw an increase
of 60%.
Product Demonstrations & Wet Samplings

The customised workshop was conducted in the operators
premises in order to create trial and to build credibility
with potential customers. Product demonstrations and
wet samplings in store also were done
in key channels, i.e. at food service
wholesalers and MAKRO to
generate trial and first purchase.
Increased brand awareness of the Maggi product range,

and enhanced customer satisfaction and relationship
between current and new customers.
Nestl Professional Israel: Winning the Arab sector

in the Israeli market
-Danny Fuchs
Israelis like food, are food connoisseurs and love
to eat. Over the years, they have developed
good taste, adopted influences from the
worlds best cuisines and, in spite of
its small size, Israel has evolved into
a mini culinary power.
Israeli cuisine is characterised by aromas and flavours that
are a blend of East and West, old and new, with mainly
Mediterranean influence stemming from a social fabric made
up of a Jewish population alongside an Arab population.
In the last decade, there have been many changes in the
habits of food consumption in the Israels Arab sector, the
most prominent of which is the gradual shift from the custom
of eating at home to a culture of going out to eat.
At NP Israel, we identified this new trend and followed up
by identifying the special needs of business owners and
chefs. We found that there were hundreds of restaurants
and function halls out there, all in need of direct distribution
of quality products in addition to a fair, competitive price
and top-notch service. Responding with alacrity, we prepared
a customised solution made to fit their needs, covering
variety, service and pricing, all especially tailored to these
businesses.
In order to initiate sales to clients in the Arab sector, in June
2009, we recruited a sales representative who has a strong
command of the Arabic language and is also familiar with
the Arab culture and traditions, and provided him with
appropriate training and tools. This initiative turned out to
be a great success which exceeded everyones expectations.
After
only 9 months
we have reached
already additional
sales of 700,000
NIS per month.
After only 9 months since the beginning

of the project, we have already
reached additional sales of 700,000
NIS per month (versus the original
target of 600,000 NIS), with much
more growth potential still to exploit.
To date, we have recruited 80 new
customers.
The key to our success has been our Osem-Nestl

Professionals very high quality service model based on
promoter, teleselling, direct logistics, advisory chefs and
customer service units. This high quality service, in addition
to our wide and unique strong portfolio of products and
solutions, have
brought a truly
innovative way of
satisfying the fast
changing needs of
the foodservice
customers in the
Arab sector in Israel.
Mr Attef Odi - the key person who is

driving growth in the Arab sector.
Nestl Professional Japan:

NP Japan forms Beverage
Business Department to
drive growth
-Jet Cornejo
In line with the strategy to grow the beverage business in

OOH, in particular the office channel, the Beverage Business
Department (NP BBD) was recently formed. This team is
responsible for Marketing and Sales with the purpose of
creating focus on the placement of systems into commercial
channels as well as driving growth of beverages in the office
channel. Japan has over 6 million offices and the objective
is for NP to own the office channel.
A NP BBD kick-off meeting was held and activities were
lined up in order to give the team deeper knowledge about
the world of beverages, new initiatives such as Nescaf
Milano, EZ-care and Sjora, including an introduction to a
simplified coffee profiling test, machine troubleshooting
and team discussions on how to attain strong growth for
the systems business this year. An ongoing programme is
in place to further develop people to drive the business and
obtain long-term sustainable growth in beverages.
Everyone hard at work at the BBD workshop.
Nestl Professioal Japan: Nestl Beauty Bar adds value

to NP Japan customers
-Tomoyuki Kokuhoh
Nestl Beauty Bar was created in 2009 as a new range of
healthy and refreshing beverages specially made for women
who want to feel naturally beautiful from inside out. Nestl
Beauty Bar comes in three varieties: Jasmine & Oolong +
Dietary Fibre, Karin & Yuzu + CoQ10 and Rose Hibiscus +
Collagen.
Nestl Beauty Bar is also available in city hotels and resort

hotels, presented as one of the services only for women,
as beverages in buffets, and as welcome drinks at the lobby.
This concept matches the needs of these hotels as they
focus their attention on attracting more women to their
establishments.
NP Japan was successful in introducing these products to

hotels as well as cafs, amenity catalogues and beauty
salons. So far, 40 machines have been installed and an
average of 40 cups per day are sold.
In addition, we have received requests from hotels to put

the Nestl Beauty Bar brand in their advertisements in
magazines and on the trains, as well as on their websites.
We are pleased that our brand value is increasing and this
in turn adds value to our customers' businesses.
The Nestl Beauty Bar variants and sachets.
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Nestl Professional Korea: Special Agent success story

-JM Ryu
The performance of the machines
was measured regularly and we
continued to improve its efficiency.
In order to enhance the programme,
supportive programmes such as
vehicle branding, sales staff
uniforms, quality assurance trainings
and POP materials were introduced.
With the implementation of this
programme, we witnessed a significant
sales growth and this was contributed
by:
- a widely expanded machine
installation network
- established and stronger loyalty
from customers
- direct management of end
customers
The Special Agent kick-off.
Up till mid 2008, Nestl Professional Korea did not have an

exclusive solution partner, and therefore, we did not have
a pool of loyal users and customers from which to develop.
We also had difficulties controlling our machines.
By the end of the first year since its launch, we expect over
70% sales growth with over 4,200 machines deployed
working with 30 exclusive solution partners.
Nestl Professional introduced the Special Agent

programme in mid 2008 to resolve these issues and to
expand our Solution business.
These Special Agents work as Nestls exclusive solution
distribution partners.
We focused on newly growing channels with our Solution
programme, by promoting EZ-care and Kalina in PC Bang
(internet caf) and leisure channels as well as FD mini
vending in the office channel.
We provided machines to agents with the Free-on-Loan
scheme, although collateral was received in exchange
so that attention will be paid to managing the machines
effectively and properly.
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We
expect over
70% sales growth
with over 4,200
machines deployed
working with 30
exclusive solution
partners.
Special Agent P&J.
Nestl Professional Korea: Cold beverage success in local

caf chains
-GH Jo
Davinci and Tom N Toms outlets which are popular with the locals.
Caf chains are one of the biggest and growing channels

in Korea. There are 1,400 cafes from the top 10 chains.
While there are limited opportunities in coffee, opportunities
abound in the cold beverages segment. However, over the
last few years, NP Korea has been facing difficulties in
penetrating this segment.
This is so as global chains like Starbucks and Coffee Bean
& Tea Leaf are using only globally sourced ingredients and
approval from their headquarters is needed for all of the
items on their menus.
As such, since 2009, our sales have been focusing on local
caf chains which have the authority to make their own
decisions quickly pertaining to menu items and ingredients.
We started with the Angel-in-Us chain which already has
235 outlets and is still growing fast. For the iced tea item
at this chain, all Lipton products were replaced with Nestea.
The expected sales is 61.5 MM per year.
The second success story, which took more than 5 months
of negotiation, came from the Davinci chain which has
105 outlets. Expected sales is 97.5 MM KRW per year.
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This summer, on top of Nestea & Nestl Lemonade, we also

started selling Sjora in Tom N Toms (166 outlets) and
Sleepless in Seattles(70 outlets). The expected sales
volume is 152.8 MM KRW per year.
The most difficult hurdle was their perception of and brand
loyalty towards the Lipton brand, which is a market leader
in Korea, and is perceived as the tea specialist with a wide
range of leaf teas, iced teas and RTD. However, through a
blind tasting test with their staff and consumer tests at their
outlets, they could see the results for themselves and finally
accepted Nestea & Nestl Lemonade.
The key to success:
(1) Continuous and relentless approach with purchasing
team
(2) Blind tasting with R&D & marketing
(3) Consumer tests at limited stores (where possible)
(4) Annual contract price proposals
And, of course, this success of this cold beverage is only
possible because of our endless fire & passion.
Nestl Professional MAGHREB: Nescaf spoiling football fans

in coffee shops in Tunisia
-Fethi Rejeb
during the most important matches and they will then receive
an immediate gift (a Nescaf branded pen) and stand to
win a more important gift (a Nescaf premium set) by
participating in a lottery held at the end of the first half.
This event was organised by the NP team in Tunisia with
the assistance of an operational Marketing Agency. Infact,
a dynamic duo, a hostess and a supervisor, was placed in
each coffee shop with a clear mission: to welcome
consumers and encourage them to order a Nescaf (instead
of R&G coffee or other beverages) before and during the
match.
Key objectives of this
promotion were:
To increase Nescaf
consumption in the coffee shop
channel, one of the key channels for
the NP Business Development in
Tunisia.
To develop the relationship with the
main influencers in the coffee shops we
work with (owners & managers, barmen
& waiters and consumers).
The promotional poster.
During the African Football Cup held in Angola from 10 to

31 January 2010, Nestl Professional in Tunisia launched
a big promotion in more than 50 selected coffee shops in
the biggest cities of the country (Tunis, Bizerte, Sousse,
Monastir and Sfax). The objectives were either to increase
market share (inside the coffee shop) or to improve
penetration and brand awareness in this channel.
This operation was codenamed Live the Best Football
Moments with Nescaf. The concept was to invite the
consumers in these coffee shops to order a cup of Nescaf
Customers placing their orders.
13
Results are very encouraging. Nescaf turnover in these

coffee shops increased by almost 80% and this was very
much appreciated by the coffee shop owners and managers.
Sales have also increased by 60% in the targeted coffee
shops. The event created much excitement in several
neighbourhood coffee shops and they soon became our
new customers.
Considering the huge success of this promotion, it has been
decided it will be relaunched during the World Cup from 11
June to 11 July 2010 in South Africa.
The lucky winner receiving the Nescaf premium set.
Nestl Professional MAGHREB: Channel & key account

workshops in the MAGHREB region
-Mahmoud Khalfallah
The key objectives of this training
were:
(1) To provide participants with the
necessary tools that will allow them
to reach a profitable handshaking with the customers.
(2) To upgrade their approach with
their customers by having a
structured commercial proposition
based on convincing financial
figures.
Participants at the Managing Customer Profitability (MCP) workshop.
From 26 to 30 April 2010, 11 participants attended the

Nestl Professional workshop: Managing Customer Profitably
(MCP) in Tangier, Morocco.
During the five days, five participants from Tunisia, five from
Morocco and one from Algeria, received training on how
to present a structured commercial proposition to a key
account, following all the steps of selling & negotiation.
They were also given financial notions & financial
templates that will help them to come out with a winwin agreement with key accounts.
MCP also helped the participants to

reinforce their negotiation skills by
learning the best tactics on how to
trade variables with the customer. All
participants left with the required
knowledge that will allow them to deal
successfully with their key
accounts.
MCP
also helped the
This event was
participants to
organised by the
reinforce their
Moroccan NP Team,
negotiation skills by
with the support and
learning the best tactics
coordination of Mr
on how to trade
Fiorenza, in compliance
variables with the
with the annual training
customer.
programme for Zone AOA.
This workshop was facilitated by Anthony Fiorenza, Sales

Capability Development Manager, Nestl Professional Zone
AOA. MCP falls under the NP Commercial Framework which
was created to support the markets and to enable them to
build their peoples capabilities.
14
Nestle Professional Middle East: Relaunch of Nescaf Red Mug,

introduction of 2 new SKUs instant success
-Paul Nagelkerken
With 2009 NPS of 5.5 mio, Nescaf Red Mug is one of the
leading categories in the Nestl Professional Middle East
Beverages portfolio.
customers; the right people that are extensively trained on

our products, selling brands and products that address the
needs of our customers and their consumers.
In 2009, however, sales of the leading 200g SKU started

declining, while the Red Mug 2g single serve solution
witnessed a growth of 50%. Based on customer insight,
we realised the need for a high quality coffee with a more
In an exciting and interactive 3-hour session, we covered

the following topics:
Product Knowledge - Understanding how our products
are made and what makes them so great.
Introduction of the new SKUs - Understanding the value
proposition and FABs.
Presentation of the newly developed Nescaf Red Mug
sales presenter.
Presentation of the re-launch activities.
Red Mug-Ingredients of Success.
The re-launch was supported by several activities with the

objective to aggressively fill the pipeline in Key Channels
(B&I, Hotel and Street) with promotions that truly drive our
route-to-market partners to push the product in order to
start creating a pull.
affordable price per kg versus the current 200g jar, targeting

high traffic locations. In conjunction, to enable us to further
leverage on the growth trend of the single serve solution,
an improvement in packaging and blend was required.
The Big Buy, Big Reward promotion - A 3-month

progressive promotion that allows key selected wholesalers
to earn up to 15% of total purchased value in customised
rewards.
Within nine months, we were

able to launch 2 new SKUs
with a 60/40 winning blend
from Brazil.
Modern Trade Activation Activities - 1 off-shelf awareness

campaign and 2 on-shelf on-pack promotions.
The kick-off of the re-launch

was through the Ingredients
of Success road show which
was held in 7 countries and
addressed 120 people from
different levels of the sales
organisation. In line with the
roadmap for our new training
platform, we aspired to
transfer tangible and technical
Nescaf Red Mug 1.8g stick know-how of our products,
pack and Nescaf Red Mug enabling our
475g tin. sales force to
truly understand and present the essence
of our value propositions to our customers.
Stickbox promo - A luxury leather box with our range

of single serve solutions sent as a direct mailer to key
decision makers in 4 and 5 star hotels, followed up by
our sales force with a customised combo offer.
It is foreseen that the new SKUs will have a combined NPS
of 3 mio USD in the first seven months of sales, further
boosting the Nescaf Red Mug category to 7 mio in 2010
and double digit sustainable growth in years to come.
Nestl Professional Middle East: Adding value back into
the value proposition.
We included key stakeholders from the retail

organisation to ensure full transparency as
well as full support on the launch in shared
route-to-market channels such as Modern
Trade and Wholesalers.
Ingredients of Success refers to all the
elements in the value chain that Nestl
Professional Middle East offers to its
The group photo of the roadshow in Dubai.
15
Nestl Professional MYSG: Maximising the intelligence of Kalina

-Linus Chow
Theres only so
The way forward is to introduce more new beverages for
much you can
KFC, and Nestl Professional responded with the perfect
do, this phrase
solution...the birth of Nescaf Cham. Kopi Cham is a locally
might be
concocted drink available in various eateries throughout
familiar to most
Malaysia, especially coffee shops.
people but not
to the Nestl
It is a mixture of Coffee, Tea and Creamer. Nestl Professional
Professional
concocted the perfect Cham for KFC Malaysia, maximising
community in
the capability of the Kalina machine to the
Malaysia
brim, going through various dosage
Sales
when it
combinations of Nescaf Alta Rica,
increased
by
a
comes to
Nestea Teh Tarik and Nestl Cappuccino
massive 50% from
Topping, thus, giving birth to Nescaf
AMS and this
Cham.
indirectly drove up
sales of Teh Tarik
Nescaf Cham was launched
(Milk Tea) in KFC
nationwide in KFC through the KFC
as well.
Afternoon Cravers, from November to
maximising the
December 2009. KFC Afternoon Cravers
The counter poster displaying the Nescaf
resources we
caters to patrons looking
Cham promotion in KFC outlets.
have. The
for a quick break from
Kalina machines in KFC have been installed throughout its
work in the afternoon,
400 plus outlets, and since then, about 100,000 cups of
between 3pm and 6pm.
Nestl hot drinks, using products like Nescaf Alta Rica,
Milo Hot Mix, Nestea Teh Tarik, Nestl Cappuccino Topping
To add excitement to the
are dispensed from the machines every month. All canisters
promotion, every
in the machines are fully utilised.
purchase of Nescaf
Cham came with 2 FREE
pieces of Nestl Crunch
chocolates (5g). Sales of
Nescaf Alta Rica,
Nestea Teh Tarik and
Nestl Cappuccino
Topping increased by a
massive 50% from AMS
and this indirectly drove
The print advertisement
up sales of Teh Tarik (Milk
announcing the Nescaf Cham
promotion.
Tea) in KFC as well.
The success of this is a result of the hard work, creativity
and perseverance of the colleagues in Nestl Professional
Malaysia and hopefully, Nescaf Cham will become a
permanent feature in KFC Malaysia.
Creative buy for Nescaf Cham in The Sun.
16
Nestl Professional MYSG: Launch of Maggi Hainanese

Chicken Rice - Malaysia's favourite dish
-Wan Alleena Faiza Abdullah
The newly-launched Maggi

Hainanese Chicken Rice Paste
in a signature yellow tub.
Chicken rice is
undoubtedly Malaysias
most popular dish. The
dish is popularly served
with either steamed or
roast chicken, piping hot
chicken broth, fiery chilli
sauce and fresh
cucumber. Affordable,
filling and mouthwatering, Hainanese
chicken rice is often the
best selling dish in the
fast growing out-of-home
sector such as full service
restaurants, hawker stalls
and food courts.
In February 2010, Nestl Professional Malaysia launched

Maggi Hainanese Chicken Rice Paste. The paste is
conveniently packed in a compact and recognisable yellow
Maggi tub. Once opened, the paste exudes the fresh aroma
of ginger and garlic, guaranteed to amaze any chicken rice
chef or connoisseur. In line with Nestl's commitment to
nutrition, health and wellness, Maggi Hainanese Chicken
Rice Paste has no added MSG. The traditional method in
rice preparation involves cooking the rice in stock that has
been simmering for several hours with chicken meat and
carcass. Maggi is now offering value and providing a handy
one step solution for food operators.
Hainanese
chicken rice
was also
featured in
high profile
events such
as Nestls
Nourishing
Malaysia
Showcase
in April 2010
and LIMA
Sampling of sumptuous chicken rice balls
(Langkawi
during Nestls Nourishing Malaysia
International
Showcase in April 2010.
Maritime &
Aerospace Exhibition) 2009. The paste was used to make
the fragrant rice and proved to be popular amongst local
and international guests.
17
The paste can also be used to make traditional chicken rice

balls; made by skillfully shaping cooked chicken rice into
bite-size balls. A total of 7,000 chicken rice balls were made
to complement healthy dishes and products featured during
Nourishing Malaysia, to encourage healthier diets and active
lifestyles among Malaysians.
Meritus Pelangi Beach Resort & Spa Executive Chef,
Mohammad Shamsul Azham said, Maggi Hainanese
Chicken Rice Paste provides the user with a base that can
be extended into a signature product depending on the
LIMA 2009 international guests enjoying Hainanese chicken

rice made with Maggi Hainanese Chicken Rice Paste.
chefs creativity. It was the best seller during LIMA 2009,

during which Meritus Pelangi Beach Resort & Spa was able
to promote Malaysia's most popular dish to international
consumers.
The quality, convenience and taste of our Maggi Hainanese
Chicken Rice Paste has given Nestl Professional Malaysia
the opportunity to prove its commitment in providing
authentic food solutions to local
out-of-home operators
whilst sharing our brand
The quality,
and local creation with
convenience and taste
Nestl Professional
of our Maggi Hainanese
world-wide.
Chicken Rice Paste has given
us the opportunity to prove our
commitment in providing
authentic food solutions to
local out-of-home operators
whilst sharing our brand
and local creation.
Nestl Professional MYSG: Integrated Resorts, Singapore Resorts World@Sentosa

-Jeremy Lee
our coffee eases the mind of visitors
who seek respite from the buzzing
excitement.
Since the opening of both the casino
and Universal Studios, we have sold
over 1,000,000 cups of beverages in
RWS. This translates to 17,000 cups
consumed per day and this is just the
beginning.
Our presence is further
established in the
family-themed
Festive Hotel and
artistic Hotel
Michael with our
cheery Kit Kat 4Finger bars, Milo
Ready-to-Drink cans,
Milo sachets and Nescaf
Gold Blend coffee stick packs.
Since
the opening of
both the casino and
Universal Studios, we
have sold over
1,000,000 cups of
beverages in
RWS.
Universal Studios Sentosa Celebrity Cafe staff showcasing our Milano machine.
Resorts World@Sentosa (RWS), one of the two integrated

resorts in Singapore, opened its doors on 14 February 2010
at an auspicious time of 12:18pm.
The RWS property includes
6 hotels as well as 2 firsts
- the first casino in
Singapore and the first
Universal Studios in
Southeast Asia.
Nestl Professional
Singapore is proud to be
part of this exciting project,
working with RWS Casino
Operations to provide
24-hour free flow hot
beverages to casino
guests, as well as
refreshing guests at
Kit Kat branded staff
Universal Studios with our
convenience store.
Milo and Nestea range of
cold beverages. To date, we have installed a total of 68
dispensers in RWS with more opportunities on the horizon.
A stroll in Universal Studios will allow one to see our 21 EZcare machines and 14 Milano machines in 12 unique F&B
outlets. Our wide range of Nestea beverages provides the
perfect solution to visitors in our warm tropical climate while
18
The management and operational staff of RWS also have

the opportunity to recharge themselves with our selection
of hot and cold beverages round-the-clock in the staff
canteens. In addition, there are 2 staff convenience stores
which cater to staff breaks. They are branded with our
very own Kit Kat and Milo/ Nescaf Frappe, in sync with
the fun and colourful ambience of RWS. Kit Kat bars,
together with our beverages are readily available in both
convenience stores.
The staff and leadership team in RWS have given their
utmost support in the past 2 years leading up to the 2010
opening. The strong partnership between Nestl and RWS
would not have been possible without their support. And
it is certainly
the greatest
commitment
and
dedication of
the Nestl
Professional
Key Account
team that
has paved
the path for
our success
Universal Studios Sentosa Mels Drive-In Manager,
in RWS.
Steven, delighted with our Milo EZ-care single

machine.
Nestl Professional MYSG: Sjora launch in Singapore

-Jazzy Javier
The new Nestl Sjora was officially launched in Singapore
on 15 January 2010 at Park Hotel. The internal launch to
the NPSG sales team was held the year before on 3
December and the January event was to launch to
the distributors.
3) Marketing Activation
The last phase was all about broadening the top end of
the brand funnel - generating awareness and trial. The
most cost-efficient manner was to work with specific
customers and develop bundle meal programmes.
Conducting a separate launch for the distributor sales team

allowed for a more detailed briefing as well as a workshop
to ensure the distributor teams have a very good grasp of
the product. In addition, it also helped motivate them further,
as they truly felt part of Team Sjora SG.
This strategy proved very effective because the results

have shown that once Sjora was bundled, there was very
little swapping-out, i.e. consumers were happy to take
Sjora as the default drink and did not see the need to
ask that it be changed to CSD or iced tea. The cuppage
per day was also very encouraging; on some days, as
much as100 cups were shifted.
The journey of Sjora in Singapore to date has undergone

3 major phases:
1) Market Assessment
Research was done on the needs of consumers as well
as operators prior to the launch to fully ascertain the
opportunities available. A Consumer Acceptance Test, a
central-location testing quant study, was conducted first,
and overall, acceptance results indicated 78% Top 2 Box
scores. The team then approached selected key accounts
to validate the emerging NutriRefresh opportunity - and
the feedback was likewise positive - customers did think
that there was a growing need for beverages that are
both good for you, but still taste great.
Sell-in really began in earnest in February and within about

two months, the total NPS was already S$121,000 (CHF
93,000) and distribution points hit 100. Penetration will
continue in Q2, and we will be moving into MOP and
Education channels.
To sustain the momentum, the brand will move into the 4th
Phase of the journey: Consumer Engagement. Team Sjora
SG is working with some agencies for simple guerilla
marketing initiatives, so consumers can really get up close
to the brand and this serves to plant the seeds of affinity.
So watch this space for more updates!
2) Sales and Distributor Launch

Armed with positive consumer research and operator
feedback, two launches were then conducted. It was
decided that it would be best to separate the NP Sales
Team and Distributor Sales Team launches as each caters
to a different audience. The former was more strategic,
covering points such as consumption patterns and
NutriRefresh. The latter was simpler, more to ensure the
product proposition could be clearly explained.
Sjora as part of the bundle meal.
19
Sjora in drink kiosks.
Sjora in FSRs.
Nestl Professional NEAR: Participation of NP NEAR

in HOST exhibition
-Haidi Rihan
During the exhibition, Nestl Professional NEAR had around

50 footfalls per day. Most of the Food and Beverage
managers from big hotels and resorts in Sharm-el-Sheikh
visited our booth. Even managers from some other smaller
cities paid our booth a visit to find out more about what we
had to offer.
The exhibition was a success for us. We received orders
of 31 Hot Vending Machines which will be distributed in
hotels and resorts of 10 major chains.
The Nestl Professional booth at the exhibition.
Nestl Professional NEAR participated in HOST 2010, the

biggest exhibition meant only for hotel suppliers. Held at
Hotel Savoy at Sharm-el-Sheikh, the exhibition lasted from
10 May to 13 May 2010.
Visitors to the booth.
20
Nestl Professional Oceania: A TAG conference to kick off

our six growth platforms
-Editha Del Carmen and Sally Brennan
The 2010 Nestl Professional Oceania Team at Manly Pacific.
The 2010 Conference was one of the biggest gatherings of

sales and marketing teams across all of the businesses and
the key to motivating everyone to grow the business further.
These growth platforms were presented via an interactive

trade expo - adding a much appreciated visual stimulus to
the conference. It provided extra enthusiasm to an already
high level of excitement.
Held at the Manly Pacific in Sydney, it went for two and half
days and unlike previous conferences, there was
representation not only from the Catering Team but from
the Beverage Solutions, CDS Gourmet Foods and New
Zealand teams.
And while growth was the ultimate goal, we realised that to

reach that goal, it was imperative that we also talked about
behaviours and attitudes, like teamwork, a sense of urgency
and passion, to achieve the growth we really wanted.
We introduced the theme TAG - Teamwork, Acceleration,

Growth - a theme that we reinforced in various ways
throughout the conference.
The 2010 conference was a huge success with motivated,

enthusiastic people leaving the next day to take our TAG
message back to their teams and in their day-to-day work.
Nestl Professional TAG Logo.
One of the most important items on the agenda was the

introduction and clarification of the six growth platforms
that had been identified as drivers of our future growth:
1) Nescaf
2) Maggi
3) Beverage Solutions
4) Bakery Solutions
5) Top 100 Platinum Customers
6) Cold Beverages
21
Trade show of the 6 growth platforms.
Nestl Professional Oceania: Getting the best end of Campbell's

-Norman Tilbrookt
Campbells Cash n
Carry is unique in that
as well as being a
distributor, it is also a
retail outlet.
Display at Campbell's
Cash n Carry.
For about four months,

we have been building
up a strong relationship,
helping with the site,
advising on how the
business could run
more efficiently and
generally looking for
opportunities from
which we could both
benefit.
When the Nescaf Blend 43s Red Balloon and Milo's

Summer of Cricket campaigns launched their promotions,
it was identified that this could be a real opportunity to get
volume stock on display in Campbell's and strengthen our
relationship with the local branch even more.
of Maggi Rich Gravy to visually separate the promotions

and as a way of giving Maggi exposure.
With this display, 1.5 pallets of Milo, 1 pallet of Nescaf
Blend 43 and half a pallet of Maggi Rich Gravy was sold
on this basis. This equated to between A$15,000 - A$18,000
worth of stock.
The gondola now
takes pride of place
at Campbells and
will remain there for
approximately eight
weeks.
The success is
attributed to having
built up a strong
relationship with the
account and it
clearly yielded
benefits for both
sides. A win all
round.
We suggested a joint
promotion display
The
using a gondola
success is
end. Campbell's
attributed to having
had never done
built up a strong
this before with
relationship with the
us but because
account and it clearly
they trusted
yielded benefits for
Nestl
both sides.
Professional
enough, they
decided to give us an
aisle end for free.
Milo's Summer of Cricket

promotion flyer.
22
Nescaf Red Balloons

promotions tin.
A gondola was
constructed displaying
Nescaf Blend 43 and
Milo, using 7.5kg tubs
Nestle Professional Oceania: Nescaf LiquiFresh continues

to win new businesses
-Kerryn Holmes
LiquiFresh Liquid Coffee Machines are fantastic. They

deliver a great cup of coffee; theyre efficient, easy to use,
they save our staff time, us labour costs and because there
is little wastage, the overall savings to our sites is impressive.
- Kim B. Chilcott, Food & Beverage Manager, Twin Towns
Services Club
Twin Towns is the largest Services Club in Australia,
occupying almost five square kilometres of property spread
across four sites, straddling Coolangatta on the Queensland
border and Tweed Heads in New South Wales.
For 20 years, the Twin Towns Group had been supplied by
Amore Coffee, a local coffee company based in the Gold
Coast. However, in late 2008, with the help of Wally Carstens,
Beverage Operations Manager for Queensland/Northern
Territories, we secured the trial of two of our LiquiFresh
Liquid Coffee Machines in the Outrigger Twin Towns Resort
"Signatures" Restaurant.
These machines replaced the DE liquid coffee equipment
at back of house. For the staff, they were simple to use and
meant that they no longer had to run back and forth to the
kitchen trying to keep the jugs of coffee up with demand.
For the management, they freed staff up for other tasks,
reducing the cost of overtime and as there was minimal
wastage, saved the site money.
The Food & Beverage Manager was so impressed with the
trial results that we achieved placement of two more
LiquiFresh Machines, one in Flame, a busy
caf where a free-flow of coffee is included
in the breakfast offer, and the other in
their Stars auditorium.
23
The fantastic LiquiFresh

Machine.
We were now on a roll. Every

few months we successfully
gained placements on site
of more machines. We
installed two machines in
Breezes, a busy bar area
on the Gaming Floor where
around 500 hot beverages
are offered to patrons every
morning free of charge.
Two more LiquiFresh
machines went into the Twin
Towns Club Banora and a
soluble machine into the
Twin Towns Juniors Leagues
Club. We also now have
machines in the Services
Clubs dedicated Food
Court area and two portable
LiquiFresh machines have
been set up on a cart to be
moved around the site.
To date, in total there are 11 LiquiFresh machines installed

throughout the Twin Towns Services Club & Resort. And
the story is always the same: great coffee, easy to use,
more time, minimal wastage and saves money. We continue
to look at more opportunities as other contracts come up
for review.
It is great to work in partnership with major clients who
recognise the benefits of the service and solutions we
provide.
To
date, in total there
are 11 LiquiFresh
machines installed
throughout the Twin Towns
Services Club & Resort. And
the story is always the same:
great coffee, easy to use,
more time, minimal
wastage and saves
money.
Nestl Professional Philippines: Relaunch of Nescaf

in BPO and offices
-Alex De Col and Carla Carballo
Channel Focus
The Opportunity
In the Philippines, the biggest coffee sales volume (Nescaf

and Coffee-Mate combined) is from the Business and
Industry channel. This includes the vending solution business
wherein we have been partnering with the No. 1 vending
operator for the past 15 years, Philippine Vending
Corporation.
Last March 2010, Philippines launched the new Nescaf

Burgundy framework to support its fundamental objective:
To increase coffee consumption by uplifting the perception
of Nescaf out-of-home from simply free coffee to coffee
consumers will be willing to pay for.
The first step was to improve the most vended white cup
Currently, the largest contributor in this channel

comes from the growing Business Process
Outsourcing (BPO) companies wherein
penetration is at 95% of current moving universe
or 206,900 seats (390 accounts). The second
largest is Offices with 647 accounts and where
we see a big potential for growth. To date, we
have deployed 2,212 hot coffee machines in
these two sub channels. The nature of this
channel is that hot coffee is a standard employee
benefit usually given for free or subsidised by
the HR department for all employees.
The Nescaf relaunch in Makati Nestl Centre, led By CBM Zander Taningco.
Our Consumer
Nescaf Burgundy menu tent card

in the pantry area.
Nestl Centre: Coffee corners

redesigned.
24
Validated through
consumer research and
actual vended cup
readings in 2009,
Filipinos prefer to drink
a hot creamy and sweet
coffee cup. They mainly
drink coffee to perk-up
but the average coffee
cup consumed per
capita is still below 1 cup
per day. One of the
reasons of low
consumption is the bitter
taste of coffee. A
consumer test was also
conducted to test the
current most vended
white coffee cup and
results showed room for
taste improvement.
recipe leveraging on Nestle in the market with its new ICEQ

technology for Nescaf. This new preferred recipe
spearheaded the launch of the new burgundy designs and
hot coffee machines. A shift from ingredient-focused to
more descriptive and coffee shop-like machine selections
were also introduced, such as Creamy and Sweet Coffee
Brew as the new most vended white cup. Another addition
to the selections was the new Espresso shot which was
made specifically for stronger coffee drinkers who can drink
it as it is or add to any of the other machine selections if
desired. Initially, the launch took place internally in Makati
Nestl Centre and NBS-AOA as a dry run for roll-out to
BPO's and offices nationwide this year.
Our Next Step
All the hot coffee machines in BPOs and offices will be
transitioned to the new Nescaf Burgundy framework within
the year.
Also within mid 2010, the new Nescaf Burgundy framework
will support a new channel venture: launch of coffee in the
commercial segment through convenience stores. This will
include a locally developed new product, Nescaf Caramel
Macchiato, which will be tested for preference versus the
well-known Starbucks version.
Nestl Professional Philippines: Nestl Professional joins 1st

Creating Shared Value Forum in the Philippines
-Misha Rabat and Sunny Yu
On 23 April 2010, Nestl Philippines, in partnership with
the Philippine Business for Social Progress (PBSP), the
Asian Institute of Management, RVR Center for Corporate
Social Responsibility and the Asian Development Bank
(ADB), held the first Creating Shared Value Forum in the
AOA region. The theme for the forum was Creating Shared
Value: Beyond CSR. About 260 people from governmental
and non-governmental organisations, business institutions,
the Academe, media, businesses, bilateral and multilateral
aid agencies, and a number of Nestl employees actively
participated in this forum.
The Philippine CSV Forum aimed to engage a diverse group
of stakeholders - governmental and non-governmental
organizations and the private sector - in a pubic discussion
of the evolving concept of Creating Shared Value or CSV.
The forum was also a platform for the diverse group to hear
an experts focused discussion on our country's problems,
pertaining to Nutrition, Water and Rural Development.
Mr John Martin Miller, Chairman and CEO of Nestle
Philippines, opened the forum, encouraging the business
community and other sectors of society to form an era of
collaboration and to reinforce the
increasing role of the private sector,
particularly the multinationals
in development.
food innovations accessible to the bottom of the pyramid.

Mr Arjun Thapan, Special Senior Advisor to the President
on Infrastructure and Water from the Asian Development
Bank, then spoke on the topic of water. In his speech, he
mentioned that Managing our waters future is very much
a function of the choices we make today.
Rounding off the event was Mr Tony Meloto, Chairman of
Gawad Kalinga, who spoke on the topic of Rural and
Community Development. He said, I am happy that we
talk now about creating shared value because that is lasting...
CSV must help Filipinos end poverty in the Philippines,
Asians end poverty in Asia. It goes beyond profit and selfinterest. Some call it enlightened self-interest; Bill Gates
calls it Creative Capitalism. I just call it patriotism as a
Filipino.
The event was moderated by Ms Gang Badoy, Executive
Director of Rock Ed Philippines. In closing, Gang said, I
realised the Philippines is actually this room. We have
educators, people in business who have consciences,
people who prioritise social impact, sometimes over profit
but for the most part, a balance of it, this is the Philippines.
Thank you very much and please, I beg you, continue
creating shared value.
Professor Mark Kramer, Senior Fellow at

Harvard Universitys Kennedy School of
Government, who in collaboration with
Mr Michael Porter, also a Senior Fellow
at Harvard, coined the term CSV, was the
key note speaker for this event. Mr. Kramer
explained the need for transition from
Corporate Social Responsibility to CSV.
He emphasised the importance of
strengthening collaborative ties with
different sectors of society. He mentioned
the importance of providing competitive
success and at the same time really
making a material difference.
Following Professor Kramers lecture, Dr
Mario Capanzana, Director of the Food
and Nutrition Research Institute discussed
the topic of Nutrition. He emphasised the
need for promoting affordable but healthy
25
From left to right

Dr Mario Capanzana, Director of Food&Nutrition Research Institute; Mr Arjun Thapan,
Special Senior Advisor to the President on Infrastructure and Water from the Asian
Development Bank; Mr John Martin Miller, Chairman and CEO of Nestl Philippines;
Professor Mark Kramer, Senior Fellow at Harvard University's Kennedy School of
Government; Mr Tony Meloto, Chairman of Gawad Kalinga; and Ms Edita De Leon Head
of Corporate Affairs.
Some CSV best practices programmes were featured

through booth exhibits right outside the plenary hall. Nestl
CSV programmes included the following:
Ice-creams carrito programme
Pulilan and Lipa factorys cut and sew programme
SH&E and SCM featuring their Water, Environment and
Greening the Supply Chain programmes
Corporate Affairs featuring the Nestl Healthy Kids
programme
Sales featuring the Micro distributor programme
Nestl Professional featuring their BOW programme
Nescafs Coffee Farming Initiatives and Adopt a Lil
Beanie Initiative, Bear Brand's Laki sa Gatas and Milos
Champ Camp.
With this forum, we are hopeful that businesses will
remember their role in our countrys development, create
partnership with different sectors of society, develop focus
on the causes they choose to undertake, and thereby truly
make a social difference in the years to come.
Street Channel Manager, Liezl Lumbuan, and CCSD head, Sunny

Yu, together with CBM Zander Taningco (centre) at the BusinessOn-Wheels (BOW) display at the CSV Forum.
Nestl Professional Philippines: NP Global CFO visits

the Philippines
-Cindy C Banaria
Lukas was visibly impressed with the performance of the
NP Philippines team. Presentations covered an overview
of the business which included key drivers in Category,
CCSD, Sales and Finance. Also discussed were the
challenges and issues faced in food and beverages, as well
as the short to medium term plan in addressing these.
In the end, Lukas congratulated the NP Philippines team
for a job well done and for having very clear plans and focus
on actual execution. He likewise challenged us to accelerate
the OOH business.
Lukas greets the Philippines NP Team during the market visit.
Lukas Paravicini, CFO of Nestl Professional, visited the

Philippines in April 2010. He spent two days with the team.
The following day, Lukas joined the rest of the market CFOs
for the Key Market F&C Conference which took place from
8 and 9 April.
6 April 2010 was devoted to trade checks of the various

channels and key accounts of NP. This included visiting the
Business-On-Wheels (BOW) model catering to the street
outlets such as Carinderias (Street Food Stalls) and Kapihans
(Street Coffee Stalls). He also visited BPOs (call centres),
foodcourt clusters, FSRs and key accounts namely Jollibee
and Chowking. The trade visit was headed by NP NSM Pat
Dino.
On 7 April, the NP Mancom Team headed by CBM Mr
Zander Taningco presented plans and updates for 2010.
26
NP CBM Zander
Taningco shows Lukas
outlets in the street
channel.
Nestl Professional Philippines: Nestl Professional partners

Enderun College to build capabilities
-Bing Rubia
To kick-off the partnership, Nestl
Professional held its national teambuilding
activity in February 2010. Nestl
Professionals Competency Head, Bing
Rubia, together with NP HR partner, Farid
Mohd, organised the activity for NP.
NP was grouped into 8 teams and each
team was assigned to complete a specific
dish which will eventually be served for lunch.
Judges from Enderun rated the participants
in terms of teamwork, Claygo, taste and
presentation of dish. There was also a time
limit given to each team.
The Nestl Professional Team.
Nestl Professional in the Philippines will embark on a

journey towards transforming its team to become experts
in foodservice management by entering into a partnership
with a hotel and business school in Manila - Enderun College.
In the end, the NP team who prepared the

Vietnamese roll bagged the overall prize.
Each participant was presented with a Certificate of
Participation, signed by Chef Thomas Wenger, Senior
Culinary Head of Enderun.
Enderun is a very prestigious culinary and management

school located at Fort Bonifacio, Makati. It has academic
partnership with the world famous Les Roches International
School of Hotel Management in Switzerland.
The full curriculum will run for 153 hours. It features two
major training dimensions: Technical Skills and
Soft/Behavioural Skills. The Technical Skills training focuses
on increasing one's knowledge and understanding of the
hospitality and restaurant business and operations. Using
classroom teaching methodology, participants will be
exposed to industry-related subjects which allow them to
think and speak F&B with ease.
The subjects that will be taught include the following:
Introduction to Hospitality Industry
Introduction to Restaurant Operation
Kitchen Management
Introduction to Culinary Arts
Beverage Management
Personality Development
Platform Skills and Presentation Training
Solutions Selling
Customer Service Training
The graduates of this curriculum will receive the Post
Graduate Professional Certificate Course in Food Service
Management.
27
A NP staff member races to finish the dish assigned to them

during the Enderun Team Building Activity.
Nestl Professional Philippines: Nestl Professional visits

SOS Childrens Village
-Sunny Yu and Zander Taningco
On 15 February 2010, in keeping with NPIs commitment
to CSV, the entire Nestl Professional Mancom visited the
SOS Childrens Village Philippines. The group was
accompanied by David Laurel and Patricia Rabat of
Corporate Affairs.
SOS Childrens Village Philippines, founded by Dr George
Winternitz and his wife Susie in 1964, is a private, nonpolitical, non-denominational organisation providing longterm family-based care and education to children in need.
SOS aims to provide a home and family for orphaned,
abandoned and neglected children in extreme difficult
circumstances. Here, competent and responsible
SOS Mothers and co-workers provide
unconditional love, inspiration, support and
encouragement for these children to take
their place in society, enriched with their
God-given talents and contribute
their share to the progress of
the human family.
The key to the
success of SOS
Childrens Village is the SOS Mother. The SOS
mother builds a close relationship with every child entrusted
to her, and provides the security, love, and stability that
each child needs. As a child care professional, she lives
together with her children, guides their development, and
runs her household independently. She recognises and
respects each childs family background, cultural roots, and
religion. To run the household, each SOS mother is provided
a monthly allowance to purchase food and other items for
the household.
A Truly Inspiring Experience

During the visit, it was evident that the children in the SOS
Homes we entered were full of confidence and warmth.
During interviews, some children eagerly shared their dreams
and aspirations.
As SOS Childrens Village National Director Bienvenido
Delgado pointed out, we believe the measure of success
is not academic achievement but rather self-sufficiency.
Once the children are in our care, we work to make them
stand on their own two feet. We provide food and clothing.
We provide shelter and schooling. Most importantly, we
provide each child with a mother who will care and nurture
the child to adulthood. What we strive to provide
is a path to independence. We help them today
to make sure they will not need help tomorrow
as they grow to become mature, responsible
adults.
The Heroes
The Archbishop of Manila, Gaudencio B. Cardinal
Rosales, attested to the brilliance of the SOS model.
In a moving letter addressed to would-be supporters,
he said The genius in the SOS Childrens Village philosophy
is to place kindness, respect and trust, as it were nestling,
in the house mother, at many times assisted by an auntie,
in order that through and from them the children imbibe the
rest of the virtues. In this regard, the SOS Mothers, who
are single women volunteers who go through a rigorous
screening process and intensive 2-year training programme,
are the real heroes.
NP & SOS: Winning Lives together
What are the plans of NP in achieving CSV together with
SOS? As a start, NP will be focusing on Rural Development
of the CSV framework.
Rural Development:
NP MANCOM together with Misha Rabat and Dave Laurel visit

key members from the SOS Village.
28
One of the key strategies for NP is to strengthen the routeto-market programme called Business On Wheels (BOW)
for the Out-of-Home Street Channel. A key element is to
have a steady supply of BOWers. In partnering with SOS,
NP can offer the BOWer programme as a livelihood
opportunity to SOS family members who have graduated
from the SOS Programme, providing them with a positive
path towards their journey to self-sufficiency. This can

also complement SOS Family Strengthening
Programme where livelihood opportunities are offered
to families outside the SOS village and in areas which
SOS supports.
For NP, this will be an excellent source/pool of potential
BOWers and even Business Development Officers as
we accelerate our expansion nationwide, helping fellow
Filipinos improve their lives in the process.
Positive Small Steps Forward
As an initial step, we have agreed to start
with a recruitment roadshow across all
For
SOS Childrens Village sites and
NP, this will be an
communities nationwide in May.
excellent source/pool
of potential BOWers and
Another inititative is to expose more
even Business Development
NP staff to SOS and CSV. In our
Officers as we accelerate our
March Nestl Professional
expansion nationwide,
Operations Meeting (NPOM), we
helping fellow Filipinos
organised a visit to SOS Childrens
improve their lives in
Village in the morning and held the
the process.
meeting in the afternoon. Already a
number of ideas are being shared and
possible synergies are beginning to sprout. As we
dialogue further, we become inspired and motivated to truly
WIN LIVES together!
29
NP CBM Zander Taningco (5th from right) together

with SOS MOM Mama Beth (encircled in red)
and 4 of her 10 beloved children in their home.
Nestl Professional SAR: Reaching out to the Chefs Culinary Art 2010
-Deepal Abeywickreme and Jagath Wedage
The Event
Nestl s participation
Culinary art is Sri Lankas largest food exhibition for the

F&B fraternity which is organised by the Chefs Guild of
Lanka once every two years. This year, the 13th Culinary
Art exhibition was held at the BMICH, Colombo from 5 to
8 February with the participation of over 1600 entrants
including 900 chefs.
In consideration of the anticipated growth and the positive

signs in the tourism industry, Nestl stepped forward to cosponsor this mega event in order to further strengthen
relationships with the hotel industry.
The participants
represented five
star hotels,
resorts, hotels in
the Maldives
Islands, hotel
schools,
restaurants,
airline catering
establishments,
Sri Lanka Air
Force and
Hospitals.
Culinary Art
2010
showcased the
talents of local
chefs, mainly
young chefs
from 130 hotels
and gave them
the opportunity
to be
recognized.
This year it had
over 6,000
dishes to please
the palate and
the eye.
A Nestl Chefs Corner was created at the entrance where

all participants were given the opportunity to taste Nestls
range of hot beverages. More than 2000 chefs & hoteliers
sampled Nescaf and Nestea during this event.
The Sri Lankan cookery competition, the most prestigious
event, was sponsored with the theme of You & Maggi make
tastier meals.
Enjoying a cuppa at the Nescaf

Chefs Corner.
All recipes during the contest had to include a Maggi product.

Maggi Coconut Milk Powder, and Maggi Chicken Stock
usage and its superior taste were thus established amongst
the chefs.
There were more than 150 participants at the Maggi Live
Cooking Competition and Colombo Hilton won the Maggi
trophy for the Best Sri Lankan Meal.
More than 21 companies were represented at the event.
The show was dominated by Nestl due to the heavy
branding and visibility of Nescaf and Maggi. This was only
possible due to the strong relationships the Nestl
Professional team has developed with the Chefs Guild of
Lanka.
Maggi Live Cooking Competition.
Other Activities
Milkmaid Trophy was awarded for the Best Creative
Bakery Show Piece
Karapincha Soup Sampling - it was a great opportunity
to let the hoteliers taste Maggi Karapincha soup.
Nestl stall - to establish new customer contacts.
Internationally
qualified judges
that are aligned
to the World
Eager consumers at our soup
Association of
sampling booth.
Cooks Societies
(WACS) were flown in from all over the world to judge this
prestigious event. We were privileged to have the advisory
chef of Nestl Professional Middle East - Mr Zain Sidhu as
one of the key judges for the event.
30
Nestl Professional Turkey: McDonald's Turkey serving

McFlurry with Nestl Lion Mix!
-Elif Yonca & Petek Boyacigil
POP branding for Nestl Lion McFlurry.
After a long period

of negotiation to
introduce Nestl
products on the
menu, to jump start
this year's summer
season we have
successfully
managed to
introduce Nestl
Lion Mix as one of
the four summer
toppings consumers
can choose from for
their McFlurry ice
cream in any one of
their restaurants.
Imported from Germany, as of the beginning of April their

consumers have two options of enjoying Nestl Lion
McFlurry, with the established dosage or with a slight up
charge, a double dose of topping is given for those chocolate
lovers looking for more intense flavor. Initial volume forecasts
have already been increased twice due to a very good start,
projecting very promising results with this new introduction!
In Turkey, McDonalds is the second biggest global fast

food chain and has been operating for the last 24 years
with the Anadolu Group. It has more than 130 restaurants
across the country, employs 4000 people and serves around
73 million consumers.
With the intense competition in QSR channel, McDonald's
has diversified and adapted some of their meal offers
according to local taste, always searching for differentiated
products targeting the different consumer segments such
as breakfast menus, traditional menus, salads, and their
range of deserts.
Nestl Lion branding in one of the

McDonalds outlets.
Perfect harmony of caramel, wafer crumbles and chocolate

of Nestl Lion are now in all McDonalds restaurants inviting
consumers to refresh themselves on this years hot summer
days and nights.
With the strategy to have a differentiated offer in the dessert

range, Nestl Professional has searched for numerous
possibilities that will provide McDonalds the opportunity
to delight their consumers with a special treat. Seeing as
their expectation was to have a differentiated product not
readily available on the local market, we
Initial
volume
looked around for opportunities that
forecasts have
would suit both their
already been increased
management as well as the
twice due to a very good
Turkish consumers taste.
start, projecting very
promising results with
this new
introduction!
31
Nestl Professional Turkey: New Advisory Chefs with Nestl

Professional Executive Chef Eyp Kemal Sevin, one of Turkeys
most successful and awarded chefs, and his team
-Elif Yonca & Petek Boyacigil
Chef Sevin and his team have begun presenting and

demonstrating our current product range to key
customers and opinion leaders in the gastronomy
field. Through this and the sampling of a variety of
our future range of products, they have gained key
insights into new product developments targeted at
the premium culinary segment. They have also started
culinary and product trainings for the whole Nestl
Professional sales team, giving them insights on the
preparation of gourmet dishes with products they
have been selling for numerous years.
Culinary workshop with the sales team.
With the arrival of Chef Sevin and his team, Nestl

Professional has experienced increased support in
product demonstrations and from important and
exclusive culinary organizations. We are now able to
leverage the Nestl brand across numerous channels
conveying a coherent message from one professional
to another.
With the aim to reposition the culinary business in Turkey

through an improved image and product offering, work
begun some time ago to review our product range, brand
image, sales information and necessary tools required to
conquer the kitchens of the numerous high quality hotels
and restaurants thriving in Turkey, delighting both national
and international consumers daily.
Eyp Kemal Sevin was born in Istanbul on 28 May 1976.
He is a member of the European Cooks Association, World
Cooks Confederation, an executive member of Euroasia
Cooks Association and Kitchen Professionals Association.
He is also a member of the Kitchen Cultures research group
of IOV supported by UNESCO. He has won more than 80
awards from almost 100 national and international cooking
competitions and has participated in cooking shows for
various national TV broadcasting channels since 2001.
Nestl Professional Turkey has signed an annual agreement
with Chef Sevin and his team to assist us in achieving this
challenging objective through product demonstrations and
sales team trainings. We will also leverage on their experience
and know-how in our I & R research exploring new customer
needs and opportunities.
32
Executive Chef Eyp Kemal Sevin, one of Turkeys most

successful and awarded chefs, and his team.
Nestl Professional ZAR: Nestl Professional sponsors the South

African Chef's Village at Hostex in Cape Town
-Tracey Felicidade Jones
Spectators look on while chefs demonstrate the latest culinary products.
Hostex took place in Cape Town from 8 to 10 March 2010

at the Cape Town International Conference Centre. It is the
largest and longest running exhibition of its kind in Africa,
and the only one endorsed by the South African Chefs
Association.
There were over 220 exhibitors and the South African Chefs
Village was once again the highlight of the 3-day show.
Hostex Cape Town was ideally timed to assist the industry
in meeting the demands of tourists, giving visitors a onestop destination from which to source the products and
services to meet the demands for the FIFA 2010 World Cup.
Nestl Professional was the proud naming rights sponsors
of the South African Chefs village and used this opportunity
to launch the new range of Maggi Premium sauces, as well
as to create product awareness for Sjora and Milo cold
beverages. Sampling in the past has always proven to be
successful in this product category as it allows the customers
to sample at their leisure. This same methodology was
employed at the event and it was a success!
33
The South African Chefs Village was filled with activity, with
demonstrations on the latest culinary products and trends,
competitions, and of course, the much anticipated launch
of the Maggi Premium sauces.
The Liven Up Your Menu campaign showed the 4 new
Maggi sauces in various applications with top chefs Martin
Kobald (Nestl Professional Corporate Executive Chef) and
Stephen Billingham (President of South African Chefs
Association) battling it out to try to present the best tasting
meal to the audience. The new sauces are available in
Wasabi Flavoured Plum, Teriyaki, Zesty Citrus and Spicy
Hot and Sour. Many chefs commented on the originality of
the flavours and the authenticity of the range which would
add excitement and new flavours to menus around the
country.
All in all, it was deemed a huge success and 6,000 visitors
had a chance to interact and experience the start of an
exciting innovation pipeline from Nestl Professional in
2010.
Nestl Professional ZAR: Nestl Professional launches the Maggi

Premium sauce range
-Tracey Felicidade Jones
Nestl Professional
launched the new
Maggi Premium sauce
range at Hostex in
Cape Town from 8 to
10 March 2010.
The range consists of
four sauces which are
authentic in taste and
intense in flavour,
allowing chefs to create
sophisticated flavours
on the menu.
The first sauce is a
Teriyaki sauce which is
made from an
Martin Kobald, Nestl Professional
Corporate Executive Chef and Past
authentic Japanese
President of SACA, demonstrating
recipe using a blend of
the use of the Maggi sauces.
soy and selected
spices. Spicy hot and sour sauce is a true taste sensation
and chefs relish the flavour hit of spicy chilli, coriander,
garlic, capsicum and lemongrass. Wasabi Flavoured Plum
sauce is an essential blend that merges sweet, spicy and
savoury to perfection whilst the Zesty Citrus sauce is a
tangy blend combining the sweetness of citrus with garlic,
soy and ginger.
The sauces were launched in response to the need for
premium authentic tasting products which chefs can use
in their kitchens to create a base to creating innovative
recipes.
The sauces are ready to use and can be used in various
applications from marinating to stir-frying as well as being
used as a dip or dressing. A small amount of Maggi Premium
sauces is all one needs to experience intense flavour and
maximum enjoyment.
busy kitchen. It also aids in portion control as these sauces

are intense in flavour, so only a small amount needs to be
added to any meal.
The best part about the new sauces is that our customers
love them. KFC, current sponsors of the national Protea
cricket team, love the Zesty Citrus sauce so much that they
made a Caribbean burger around the sauce, to show support
for our cricket team while they are playing cricket in the
West Indies. This burger was launched on 5 May and will
run as a promotion until the end of June 2010, promising
a volume of 14.6 tons.
We are confident that we will get great support for this new
sauce range as it brings a new flavour dimension into South
African professional kitchens!
Stephen
Billingham,
Current President
of the South
African Chef's
Association, looks
on while Martin
Kobald
demonstrates the
Maggi sauces.
The sauces are also cook-chill stable, bain-marie stable

and Halal. They are sold in 500ml bottles as this squeeze
bottle allows the chef to handle the bottle with ease in a
34
How to reduce,
prevent and cope with stress
Strategy 1:
Avoid unnecessary stress
- Learn to say no
- Avoid people who stress you out
- Take control of your environment
- Avoid hot-button topics
- Pare down your to-do list
Strategy 2:
Alter the situation
- Express your feelings instead of bottling
them up
- Be willing to compromise
- Be more assertive
- Manage your time better
Strategy 3:
Adjust your attitude
- Reframe problems
- Look at the big picture
- Adjust your standards
- Focus on the positive
Strategy 4:
Accept the things you cant change
- Don't try to control the uncontrollable
- Share your feelings
- Learn to forgive
Strategy 5:
Make time for fun and relaxation and
adopt a healthy lifestyle
35

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AOA

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Based on this initiative,

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Key learnings: It is critical to develop and implement

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Nestl Professional GCR: Unique Carnation, Diverse Applications

The use of milk products in Chinese cuisine is a relatively

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As Thai-Chinese consumers reunite and celebrate with their

Chinese cuisine and special occasions are very important

Primary message: Great Aroma, Delicious and Healthy

Chinese cuisine is central when it comes to celebrating the

The campaign was divided into 2 phases.

Integrated Marketing Activites

Maggi Liquid Seasoning has been designated as one of the

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The idea was generated based on the following key points:

Once the NP Thailand staff were well-trained on product

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Product Demonstrations & Wet Samplings

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After only 9 months since the beginning

The key to our success has been our Osem-Nestl

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Nestl Professional Japan:

In line with the strategy to grow the beverage business in

Everyone hard at work at the BBD workshop.

Nestl Professioal Japan: Nestl Beauty Bar adds value

Nestl Beauty Bar is also available in city hotels and resort

NP Japan was successful in introducing these products to

In addition, we have received requests from hotels to put

The Nestl Beauty Bar variants and sachets.

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Nestl Professional Korea: Special Agent success story

Up till mid 2008, Nestl Professional Korea did not have an

Nestl Professional introduced the Special Agent

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Nestl Professional Korea: Cold beverage success in local

Caf chains are one of the biggest and growing channels

This summer, on top of Nestea & Nestl Lemonade, we also

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