FROM PROCESSED TO PREMIUM
Early in 2011, Forbes Magazine released their list of “10 Companies Most Likely To Disappear this Year”.
Sara Lee Foods landed at #3. In defiance of the bleak opinion, a new Sara Lee chairman partnered with IDEO to guide the transformation of the processed foods giant into a premium meats company.
Over a 5 month period, the team produced a brand portfolio vision which included refreshes to the company’s three major brands (Hillshire Farm, Ball Park, and Jimmy Dean) along with the creation of six new discrete brands.
With 30 of the company’s future leadership, the IDEO team worked hand-in-hand guiding the large and enthusiastic group throughout the entire design process. Led by the Sara Lee chairman’s initial directive to “Get out of your seat and go see what is truly happening out there....” - the project began with tours of some the finest food markets, restaurants and butcher shops the world had to offer. Groups comprised of IDEO and Sara Lee team members set out to be inspired - watching the bustle of early morning Tokyo fish markets, grazing on Jamon Iberico in Barcelona, strolling in amazement through the fresh meat and vegetable markets of London and even butchering plump pigs in a San Francisco neighborhood butcher shop.
Then it was was time to get to work. Group synthesis sessions, full team Deep Dives, rough prototype after rough prototype, numerous full-day updates with the CEO and Chairman, brainstorms, brand tone and language debates, video shoots, renderings - even a tattooing of a pork shank - all led to the creation a wonderful, rich collection of brands that would reposition Sara Lee as a true provider of premium meats for years to come.
Key to the portfolio of brands proposed, was the conscious decision to create a range of business sizes and revenue targets. The 9 proposed brands ranged from large (1 Billion), to medium (500 Million), to small (50-250 Million) - creating a healthy, intelligent portfolio integral to securing future shareholder confidence and investment.
A few of the future offerings....
Smith & Smith - an ultra-premium charcuterie selection.
Flat Iron Ranch - fresh, tender meats from locally raised, hormone-free chickens, pigs, and cows.
Mallet & Bone - an aggressive, punky aesthetic whole muscle beef jerky brand.
4 Corners - a collection of local-favorite meat-based dishes curated from around the world
Nothing But - a chilled, whole muscle, “untainted” chicken, pork, or beef snack
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Project Duration: 5 months
My Role: Project Lead, Art Direction, Writer, Designer
Team: Paul Bennett, Nick Dupey, Jin Ko, Chris Meirling, Melissa Dalrymple, Ross Lockwood, Scottie Gambil, Zach Hobbs, Sara Frisk, Mary Foyder, Elaine Fong, Matt Stiffler, Matt Brown, Jerry O'Leary, David Stychno, Annette Ferrara, Aggie Toppins, Johnny Sampson