Marketing is always at the heart of a successful franchise

April 11, 2016
Toni Jakovec

Frank Oehler, Michlen star chef, collaborates with vomFASS

Frank Oehler, Michlen star chef, collaborates with vomFASS

 

Marketing is always at the heart of a successful franchise.  Franchises are typically offered marketing support from the parent company.  The vomFASS marketing campaigns are designed to highlight the superb product line in engaging, professional and creative ways. The “Explosions of Taste”  campaign was conceived and produced at vomFASS headquarters in Germany in collaboration with Michlen-star Chef Frank Oehler.  Written exclusively for vomFASS and originally designed as a calendar, it is now available as an online e-cookbook.  Highlighting vomFASS products, Chef Oehler’s recipes afford adventurous home cooks the opportunity to create world class cuisine in their own kitchens.

 

Marketing aside, it’s no secret vomFASS products are of the highest quality.  Over the last 20 years this news has reached gourmet celebrities the world over, including Oehler.  In 1998 Gault Millau, the famous French restaurant guide, celebrated Chef Oehler as the “Discovery of the Year.”  His restaurant “D’Recht” was awarded a Michelin Star. In October 2009 he and his team were awarded another Michelin Star after only one year at the “Speisemeisterei” restaurant.  This places Oehler in the rarified world inhabited by two star Michelin chefs.  The multi-talented Oehler has also received glowing reviews for his highly successful German television show, “The Cooking Professionals – Use the Stove.”

It is with this level of expertise at their ready that vomFASS is able to design winning and attention-getting campaigns like “Explosions of Taste.” and raises the artistic bar of food photography (photographer Janina Möhrle).  A dozen of Chef Oehler’s exclusive recipes, illustrated with equally dazzling photographs, compete favorably in the highly competitive realm of international marketing for the benefit of vomFASS franchises worldwide..

 

Check out this delicous e-cookbook here.

vomFASS product quality is secure (click here to read more)

 

From our New E-book: Frank Oehler’s Asparagus in Parchment with Raspberry Hollandaise

asparagus-in-parchment-recipeIngredients: (serves 4)

  • 2 lbs. asparagus
  • 4 tsp. vomFASS Salt
  • 2 tsp. sugar
  • 4 tsp. butter, divided

For the Hollandaise:

Directions:

  1. Trim the asparagus, divide into 4 equal portions and place on 4 pieces of parchment paper.
  2. Season with salt and sugar and close each parcel with 1 tsp. of butter.
  3. Cook the asparagus in parchment parcels on a baking sheet at 350 degrees for 30 minutes in the oven.
  4. Meanwhile, in an ovenproof bowl, whisk together the white wine, Raspberry Balsamic Vinegar, and egg yolks over a pan of simmering water and beat until fluffy.
  5. Slowly stir in the melted butter and season with salt and cayenne pepper.
  6. Open the parchment parcels, place the asparagus on hot plates and serve with Raspberry Hollandaise sauce.

 

Click here to see rest of the recipes.

Disclaimer: This information is not intended as an offer to sell, or the solicitation of an offer to buy, a franchise. It is for information purposes only. Currently, the following states in the United States regulate the offer and sale of franchises: California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin. If you are a resident of one of these states, we will not offer you a franchise unless and until we have complied with applicable pre-sale registration and disclosure requirements in your jurisdiction.