Nourish Brands a marketing and advertising agency based in Melbourne Australia - we help brands grow. Specialising in FMCG, consumer and hospitality brands.

1. Technology can wipe your
category out overnight.
Consumers can damage your
brand with just one click.
Grow or decline.
The choice is simple.
Delivering growth – not so simple.
nourish brands
Nourish ––
to cause or help grow

2. some oF the BraNds
we are growiNg
creatinG GroWth
nourish brands

3. Growth won’t just happen, it takes
time and innovative thinking.
iNsight–– SCAn THE MARKET,
nOT JUST YOUR CATEGORY
What are you customers doing, how are
To deliver we work through they living their lives, what are they using
4 steps – not revolutionary by any instead of your product, what might replace
your product? What would happen if your
means. It is the way we apply our product was available for free?
thinking at each step that makes A series of questions and sessions where
the difference. we distill all that we uncover into a single
insight that becomes the platform for
growth generation.
ideatioN–– FROM OUR InSIGHT PLATFORM
WE DEVELOP IDEAS
Big ones, little ones, great ones and half
baked ones.
Ideas might be new products, new
ways to go to market or marketing
communications. Any and which way that
might grow your business. Who knows we
creatinG GroWth
creatinG GroWth
might even find you a whole new business
opportunity.
Focus–– WITH SO MAnY IDEAS, WE PICK
THE BEST AnD BACK THE WInnERS
e
in
Lots of ideas can be overwhelming and
ut
sig
with scarce resources you can only back
ec
the best ones. Taking the ideas we put
ht
ex
them back together in a way that makes it
easy to focus on the winners and put in a
place a plan to deliver.
eXecute–– WITH OUR PEOPLE AnD/OR YOURS
We have a core team in house, but also
love working with the best people in the
business.
n
We know you are also likely have people
fo
io
you already love working with and we can
at
cu
work with them or can find people who can
ide
s
deliver for you.

4. Men don’t want to get involved in planning
every detail of their wedding. But when
it comes to selecting their wedding ring,
they have a pretty strong opinion on which
one they will wear. Using this insight, the
DORA brand has become one of the largest
branded wedding rings in the world. Our
current campaign targets the fiancé and
taps into her frustration in planning their
Men are wedding. Selecting his ring is probably the
only part of the wedding preparation he
UELESS
will actively get involved with.
C L at
planning a
dora
dora
W ED ING He doesn’t know
D
A-line from Empire,
Taffeta from Tulle,
Stilettos from Sling-Backs.
But he’ll know which ring he likes.
WEDDING RINGS FOR HIM
9CT, 14CT, 18CT GOLD, PLATINUM, PALLADIUM, TITANIUM AND DIAMOND SET. DORA.COM.AU
FOR STOCKIST INFORMATION: PH 1800 885 330

5. The TATA Global Beverages team in Australia
needed an engaging way to connect their
staff with and living their new values.
The more connected their staff the better
their growth would be. We developed the
employee handbook and a series of posters
that are used internally and when recruiting
new staff to engage in the values and
vision of the business.
As reliable as a
Ute
tata Global beVeraGes
tata Global beVeraGes
make
tea –
And driven like a
make
REL1·ABLE our
mark.
GROW SHARE IN
EVERY SEGMENT.
GIVE BACK.
BEAT BUDGET.
PLEASANTLY
SURPRISE
CONSUMERS
& CUSTOMERS.
LAUNCH NEW
PRODUCT.
GROW TOWARDS
$XXMILLION IN CHAI.
nB: numbers have been changed to reflect client confidentiality
dingo

6. Trollbeads started the collectable bead
industry. In Australia the brand had been
distributed by a sub-standard distributor,
with a new distributor in place the brand
needed to be re-launched in Australia and
open up new retail channels for the range
to be sold. A mini-magazine and direct
mail pack were used to sell and engage
retailers in the brand. A short film was also
developed that introduced the "Australia"
Of
collection to retailers and collectors.
beaches,
Roos
trollbeads
trollbeads
and
Rock Art

7. Running a small café or restaurant is a
tough business. We knew that if we made
our Lavazza venues more successful,
we would sell more coffee. Part one of
the program was the development and
introduction of Espresso Italiano a regular
magazine, website and e-dm to profile our
venues and provide meaningful business
help for venue owners and their staff.
laVaZZa
laVaZZa

8. Selling mobile phones to young people is
not going to happen through traditional
retail channels. Taking the brand online
and activating through events and social
media has seen sales grow. A simple selling
website that makes it easy to compare
phones and plans has enabled our
consumers to self serve and order online.
YOUR ONLINE
MOBILE STORE
retail is RRP $299
FREE
LG7
1
$19
on our plan
1
SUPER SWEET CT
12 MONTH CONTRA ct
contra month
Min cost $228 12
• $150 credit any network2
• 100MB data3
dead
• Unlimited social networks4
See page 2 for full details.
More HOT Offers Inside!
onemobile
onemobile
go it online

9. Australia’s seniors are often feeling left out
of the digital revolution – it’s not their fear
of technology that has them being left out,
it’s the lack of money to buy the latest and
keep online. OnEseniors changes all that,
making it easy for Australia’s over 55’s to
get online, get mobile and get connected.
The new website and social media program
aimed at this demographic is focused on
on the ov
treating our over 55’s as people – not just
us
the grey hair set.
c
er--
---Fo
55's
-
IGHT
WITHO
oneseniors
oneseniors
IN S
TA IR
U
GREY HA

10. As a world leader in transit technology,
Vix had a great story to tell, but it wasn’t
getting across. A new vision for the
business was developed and rolled out
with an employee engagement program
across 10 countries. Once the business was
engaged on the new vision, the brand was
relaunched internally and internationally.
Over 300 pieces of collateral were
developed along with a new multilingual
website, trade stands and VixTV an
internally broadcasted TV show hosted
by Max Walker.
ViX
ViX
10 MILLION
PasseNGeRs PeR Day caPacIty
740 MILLION
jOURNeys sINce OPeRatION
2.5 MILLION DaILy cOMMUteRs
Vix transformed the
world’s biggest rail system
Key Facts tRaNsFORMatION sOLUtION:
• Population of more than 30 million. Prior to the 2008 Beijing Olympic Games, Vix implemented a
• Host of the 2008 Olympic Games. state of the art, smart card-based Automated Clearing Centre BeIjING, chINa
(ACC) capable of processing more than 10 million passenger 10/F, 3rd BuIldInG, JInGTOu PlAzA,
• roject partnership between Vix
P
journeys per day in less than 4 hours. Metro Transit operators nO. 6 XIAOyInG nOrTH rOAd
and Beijing Infrastructure and CHAOyAnG dISTrICT, BEIJInG 100101
have been provided with a number of benefits including back- CHInA
Investment Company.
office transaction processing, financial management, card GLOBaL heaD OFFIce:
• .4 million passenger journeys on
1 based management and, overall, a highly reliable system. Since aUstRaLIa
its first day of operation. operation, the system has processed 740 million passenger 121-127 HIGH STrEET
• 2.5 million commuters per day. PrAHrAn, VIC 3181
journeys, which equates to more than 3.7 billion usage data
AuSTrAlIA
• 7 lines, 125 stations and counting. transactions and continues to provide Beijing residents, and
visitors, with more efficient public transport. VIXTECHnOlOGy.COM
Angela Webb
Administration Team Leader
247 BALCATTA ROAD,
BALCATTA, WA, 6021
AUSTRALIA
M +61 (0) 415 315 348
P +61 8 9273 1653
F +61 8 9344 3686
ANGELA.WEBB@VIXTECHNOLOGY.COM

11. With a belief that food should be sourced
locally and a menu that would change
daily based on the produce, we needed to
develop a strong positioning and strapline
before the brand. Fine Food Republic, was
the line and ethos we developed for the
brand. From here branding, signage, menus
and even packaging were developed to
bring the republic to life.
WELCOME TO THE
FINE
FOOD
FitZroVia
FitZroVia
FITZROVIA DRINKS
Fine esate susainabiliy COFFEES
FOOD
Epresso 2.5
`e ingredients at Fizrovia
are sourced from ‘fine esate’
A L L D AY B R E A K F A S T LUNCHTIME AFTERNOON DELIGHTS Milk coffees 3.5
Soy milk 4.0
Vicorian suppliers Early morning till 4pm 12pm till 4pm 3pm till Dinner Time
wherever possible. Teas and Tisanes 4.0
Bio-dynamic milk from R AW J U I C E S 6.5
Demeter, buxer from Tatura,
Sweet citrus salad with vanilla yoghurt and a refreshing water- Take a look at our freshly made sandwiches, Join your riends over a glass of Champagne,
Romsey Range bef, salt from Our raw juices are reshly
melon and strawberry jelly 11.5 ciabaxe and baguexes on diplay at the bar wine or one of our craft bers and live i up in the sunshine
Mount Zero, South Gippsland slow pressed, providing
lamb, goats’ chese rom maximum nutriion wih
Crème brulee French toast with vanilla poached pear, CHARCUITERIE MEZZE PLATE
Red Hill, chicken rom Bacchus minimal oxidization
frangipani crust and rhubarb mascarpone 15.5 Daily baked tart with butter puff pastry
Marsh, re-range ems from Capocollo 7.0 A daily changing
and a pomegranate Dijonnaise salad 14.5
South Gippsland, organic Port Lonzo 6.5 selecion of 5 IMMUNITY BOOSTER
Apple, date and fig Bircher muesli with fresh strawberry,
Phillu mussels, St Ali single Fennel salami 8.0 lavours, perfec Pear, orange and srawberry
blood orange and rhubarb 12.0 Otway free range pulled pork shoulder ploughman’s, with
esate cofes and Di’s rhubarb. Charcuierie selecion 16.0 wih drinks
Pyengana cheadar, Scotch quail’s egg, sourdough bread and ENERGIZER JUICE
Istra Daylesford drycured bacon, smoked mozzarella and pear an apple, sour cherry and fennel chutney 19.0 18.5
We ensure our produce is Banana, apple, orange and
local, susainable and seasonal. relish toasted doorstop sandwich 14.0 graperui
Scotch fillet steak sandwich on sourdough Scotch fillet steak sandwich on sourdough
Sourdough toast with any of your favourites 6.0 with caramelized onions, fennel salsa verde, molten Tilsit with caramelized onions, fried egg, confit beetroot CAROTINE DETOX
cheese and truss tomato with thrice cooked chips 25.0 and thrice cooked chips 27.0 Carrot, orange, apple and
House smoked Tasmanian ocean trout with fennel, cucumber, With a fried egg 27.0 ginger
blistered cherry tomatoes, toasted quinoa, white bean homous Potato gnocchi with spinach, porcini & portabella mush-
COFFEE SUMMER GLOW
and poached egg 19.0 Coconut poached Bacchus Marsh free range chicken rooms, toasted pinenuts, burned butter and crumbled goats
Our cofes are handcrafted cheese 19.0 / 28.0 Orange, pineapple, strawberry
salad with nuoc cham, cashews and snow pea sprouts 17.0 and poached rhubarb
by St Ali in South Melbourne Homemade cranberry, almond and apricot bread with vanilla Shaw River buffalo mozzarella and organic truss tomato
and are expressed on site to your yoghurt and Melbourne CBD honey 9.5 House made fish cakes with wakame tartare sauce and an salad with fresh basil and lemon oil 17.0 SOFT DRINKS 4.5
choice. Our barisas are second Asian pickled cucumber salad 17.5
to none and love guiding you Breakfast mezze platter – House made fish cakes with wakame tartare and an Asian
Range of Daylesford & Hepburn
through your options, whether A baby bircher muesli, a soft boiled free range egg with soldiers pickled cucumber salad 20.0
Parmesan and herb crumbed veal Milanese, crushed new organic soft drinks and sparkling
it’s a Latte, Macchiato or the and a Mildura mandarin 12.0
potato, preserved lemon and black olive salad 22.0 A cheese board of Pyengana cheddar, Berry Creek Mossvale juices
classic epresso. Come in for a and Tarago triple cream cheese with pear and fennel chutney
Grilled asparagus, Istra Daylesford drycured bacon crumble, Organic Cola
chat, Cian will sort you out! Warm mushroom salad with roast garlic butter, radicchio, 16.0
poached free range eggs, shaved fennel, goat’s cheese and mixed Organic Lemonade
herb salad 19.5 pearl barley and fresh herbs with a taleggio crostoni 19.0
In addiion to our Fizrovia Smoked pork hock and confit duck terrine Sparkling Pink Grapefruit
house blend we also profile a wih caramelized shallots 14.0 Sparkling Blood Orange
Free range eggs served the way you like them, on toast Pasta del’ Lizzo - Liz’s daily changing pasta
diferent single Estate cofe Chinotto
with homemade tomato relish 9.5 Polenta chips with truffled parsley and Parmesan 7.5 Ginger Beer
depending on the time of year.
and any of the following:
We go to cupping sessions each WINES BY THE GLASS
wek and selec the beans we SIDES CRAFT BEERS &
FIZZ
think are the mos fun. WHITES REDS
Isra Daylesford smoked bacon 4.5 CIDERS
All our blends and single Shaved black truffle 12.0 Lindauer Brut, Wines by the glass (for bottle listings, see the A4) Wines by the glass (for bottle listings, see the A4) Mildura ‘Sun Light’ beer 6.5
esate cofes are available to Roas tomato 3.5 New Zealand, NV Cricketers Arms Lager 7.0
Spiced mushroom 4.0 10.0 Airlie Bank Chardonnay, Yarra Valley, 2009 8.0 Paringa Merlot, SA, 2009 8.0 Mildura ‘Storm’ Cloudy 8.5
take home in retail packs and
Sautéed pinach 4.0 Wairau River Sauv Blanc, Marlborough 2010 9.0 Pennyweight Gamay, Beechworth, Vic, 2010 9.0 James Squire Pilsner 9.0
represent the 0nes of Bee Sting Honey Wheat 8.0
Andrew’s cheese kransky 4.5 Woods Edge, Pinot Gris, Canterbury, 2009 9.0 Airlie Bank Shiraz Voignier, Yarra Valley, 2009 8.0
the St Ali sable. ROSE White Rabbit Dark Ale 9.0
House sugar cured Tasmanian salmon 4.5 Pennyweight Sauv Blanc Beechworth, 2010 10.0 Pennyweight Gamay, Beechworth, Vic, 2010 9.0
Avocado mash with feta 4.5 Pittnauer Rose, Red Hill Wheat Beer 9.0
Rowsley Fault, Sauv Blanc, Geelong, 2010 10.5 Scotchmans Hill Pinot Noir, Belarine, Vic, 2010 9.0
Burgenland Red Hill Scotch Ale 9.5
Austria, 2010 Punt Road Cab Sauvignon, Yarra Valley, 2008 11.0 Schofferhofer, Germany 12.0
Gluten free bread available – add 2.0
10.0 Coldstream Apple Cider 8.0
Gypsy Pear Cider 8.5
155 Fizroy Stret, St. Kilda, 3182 F I T Z ROVI A.C OM .AU

12. Madame Flavour is a brand founded on
the premise of surprising and delighting her
customers. From the little extra details in
the blends such as rose petals and lavender
flowers to the personal letter in each pack.
The brand has grown based on this premise
and continues to connect with women or
as we call them ‘our kindred spirits’.
a pod, a
Madame
aNd a very
madame FlaVour
madame FlaVour
Curious
story...

13. As part of their role as the industry
marketers for red meat, MLA develop
thought leadership pieces every two years.
We worked with them on Connected
Cooking. Which uncovered the influences
in what we decide to cook for dinner
each night. Turns out as much as we love
Masterchef, our strongest infl uence on
what we cook for dinner each night is
recreating the meals our mums made
us as kids. We may
Love
masterchef but it’s your
meat & liVestocK australia
meat & liVestocK australia
Mum
that defines what you will
Cook
for dinner each night

14. Regardless of how old we are, we need Firstly, what is the idea or platform that
human interaction. Traditionally through will engage the most people? This is more
face to face now social media provides a than just a love of your brand or product.
large percentage of our human interactions. The broader we can go the more options
Allowing us to find like minded people, we have for developing content that
be that we like the same products, are will connect.
passionate about the same causes or just Secondly, how can we let consumers
admire them. We see the role of social behind the curtain? Social media is a great
media for the brands and businesses we way to expose our consumer to the inside
work with a both an engagement and sales story of your business – it makes sense, in
channel. The trick is managing the balance our personal lives we want to know what
a on
between engaging and selling. our friends and family get up to, this same
We set three things in place for our all logic applies to brands.
social engagements. Thirdly, be present every day. Social
ati
media is not a 9-5 Monday – Friday
er s
channel. You need to be there and
watching the conversations all the time.
onv day
Which is why we think it takes a village to
c
run a community not just one person.
UNDERSTANDING social media
a ll day,
UNDERSTANDIN G social media
ev ery

15. nourish brands
nourish brands
meet your team ––

16. Maria Crews, Founder & Director Nicholas Burgess, Director
With a career spanning nearly 20 years For the last 20 years Nicholas has created,
consulting to many of Australia’s most famous
brands Maria is an expert in marketing, challenge systems launched revitalized and ran some of
Melbourne’s most iconic restaurants, bars,
branding, communications and internal cafes and venues.
engagement. If you can read it, eat it, drink it, At 21 Nicholas created his first restaurant
and drive
fly in it or watch it, she has probably worked ‘Sweet Jamaique’ which at the time
on it! Her passion is for understanding a was dined in by every famous local and
client’s challenges and turning this into international superstar who came through
marketing strategies that drive growth – Melbourne. On the back of the success of the
for both the organisation and it’s people. restaurant he then opened Blue Bar in Chapel
As the youngest partner at George
Patterson Y&R Maria worked with both
blue chip companies and government
grow service Street, still one of the hip bars of Melbourne
15 years on.
This succes led to a relationship with one
departments. She has presented at major of Australia's best chefs Geoff Lindsay, the
industry conferences on behalf of her clients pairing of back of house and front of house
and has a knack for balancing the needs of operatons flourished at both of his Melbourne
the project with the need of multi-stakeholder restaurants, Dandelion and the elegant Pearl,
engagement. managing to balance the delicate nuances of
Branching out on her own Maria entertainment, dining and demanding chefs,
established Nourish Brands where in a short in turn both venues were rewarded with
space of time the agency has grown with “hats” (The Age Good Food Guide).
13 clients across the FMCG, Corporate and Along the way he launched the $14M
the NOURISH team
the
Technology Sectors. build at Sandringham Yacht Club, harnessed
Maria holds a Bachelor of Business, the energy of 55 thousand screaming fans
Masters of Business Administration (MBA)
andis currently undertaking her Doctrate
maria's at Etihad stadium and worked with many of
the legends of Australian Hospitality – David
NOURISH team
of Business. Thompson, Christine Manfield, Frank Camorra,
During her career Maria has worked with Adam D’silva, Andrew McConnell and Ryan
the following clients (and would love to add
your business to the list!):
QUOTE Flaherty (recently back in Australia from The
Fat Duck and El Bulli).
Now running Nourish Brands with his wife
FMCG Fosters Australia, Arnott’s Snackfoods
Maria Crews, Nick specialises in running
& Arnott’s Biscuits, General Mills – Patak’s,
Betty Crocker & Latina Pasta, Don Smallgoods,
National Foods, Tetley Australia, Madame
Here major events, launching and promoting food
and beverage products and consulting to
food service.
Flavour Teas, Lavazza Coffee, Bristot Coffee,
La Zuppa, MLA
GOVERNMENT City of Melbourne, State
Library of NSW, State Government of Victoria
Department of Education, State Government
of Victoria Department of Infrastructure,
National Australia Day Council
TELECOMMUNICATIONS AND TECHNOLOGY
Optus Vision, Optus, Vixtel, VIX Technology,
ONEseniors, ONEmobile
TRAVEL AND ENTERTAINMENT Ansett Australia
& Ansett International, Woman’s Day, ESPN,
MTV, The DISNEY Channel, Austereo, Sony
Music, Melbourne Racing Club
RETAIL Myer, Sportsco
CHARITY Starlight Foundation, Allanah and
Madeline Foundation

17. Contact Maria Crews
T_03 9092 8444 M_0411 237 216
Podium 202/L2 9 Yarra St, South Yarra 3141
CONTACT nourish
CONTACT nourish
like to grow more?

18. nourish brands
nourish brands

19. THANKS!