Sabra will take over a NY restaurant to promote hummus uses beyond dips

Sabra is opening its own restaurant for a few weeks, with a rotating menu from well-known chefs, as it tries to expand consumption of the chickpea dip. The restaurant is named Whirled Peas, a spin on the main ingredient, the process of making hummus—which blends chickpeas with tahini, oil, and herbs—and world peace. The pop-up restaurant is taking over the West Village space occupied by Einat Admony’s couscous-centric restaurant Kish-Kash with its own decor and menu showcasing dishes from different cultures. It’s Sabra’s biggest experiential marketing push to date. It comes as plant-based foods are having a bit of a moment, with meat-like patties such as those from Beyond Meat, Impossible Foods and Meatless Farm Co. expanding distribution. Also, some food marketers best known for products in grocery stores have been expanding their brand reach by opening restaurants. Chobani and Nutella, for example, have their own cafes, and Avocados From Mexico is set to open a Dallas restaurant focused on avocados later this year. But first, Sabra is looking to give hummus its moment in the spotlight. Sabra—which already holds a majority share of the U.S. hummus market—wants to see usage grow among the one-third of U.S. households that already buy hummus, as well as bring new consumers to the category. “We’ve been talking about using hummus beyond a dip,” says Jason Levine, who joined Sabra as its chief marketing officer six months ago. The company has been promoting dishes such... Continue reading at 'Advertising Age'

[ Advertising Age | 2019-10-08 09:00:00 UTC ]

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