When I was in North America, the Chefs and restaurant managers were genuinely excited about the "Cervena" label once I explained the quality standards it stood for. The kitchen wants quality, consistency, and reliability to maintain their high standards for all meals. As a farmer producer, I want to be part of a chain of excellence. This is our production standard, and we can partner with a company that recognises the significance of the "Cervena" to verify the next step in t

Andy Keating of Wakaepa Farm, located in Whitecliffs, Central Canterbury foothills, is well versed with the American market. He traveled to the USA to spend time with D'Artagnan sales reps, chefs, and others, in pre-covid times. Andy says that people there haven't always had good experiences with venison in the past. Thus, assurances and consistency are needed to break into the market. Andy sums up the need for Cervena as giving customers a guarantee: "Premium products deserv

Angus Cleland of Terra Pacific Marketing is immersed in the American market and loves to remind customers that they offer the best venison in the world. He has vast on-the-ground experience, be it exhibiting such as at the National Restaurant Association Show in Chicago, or presenting, in venues like the annual Halperns' Atlanta roadshow. Angus says Chefs in the trade here certainly recognize the gold striped packaging as representing New Zealand farmed product and premium qu

David Morgan learned a lot about the value of Cervena from his face-to-face conversations with Chefs, front-of-house, and other customers in the United States. David recalls that when in the States, there were some clear lessons for us. One was the importance of Cervena and the need to retain and keep developing our use of the quality mark. Our first stop was in New York, with more than 13,000 restaurants. When you understand the Chef's mentality and communicate exactly how t