Consulting Services

Diagnosis
Market analysis, framing the portfolio within FMCG categories; Consumer profile and purchasing decision criteria; National and international benchmarking across different sales channels; Internal business performance analysis; Identification of competitors, business positioning, and evolution; Definition of potential market size and opportunities.

Commercial Strategy
Design/revision of the business model; Projection of business objectives; Defining business and brand positioning; Prioritization of business development – segments/channels/operators;

Implementation
Description of activities and initiatives for implementation monitoring; Definition of KPIs for execution; Evaluation of resources, competencies, and training needs; Analysis of organizational implications.

Diagnosis
Evaluation of food consumption trends; Research on products from national and international markets; Consumer profile and purchasing decision criteria; National and international benchmarking across different sales channels; Identification of competitors, business positioning, and evolution; Sizing of the potential market and opportunities.

Project and Commercial Strategy
Identification of the project’s purpose, raw materials, and final products; Identification of technology, equipment, and production lines; Production sizing and budgeting; Support in applying for new projects for financing lines; Brand positioning according to the commercial proposal; Creation of the business model.

Feasibility Analysis
Projection of the business’s operating account, key variables, and growth rate; Sensitivity analysis of critical variables; Risk and benefit analysis, impacts, and contingency measures;

Implementation
Description of activities and initiatives for implementation monitoring; Definition of KPIs for execution; Evaluation of resources, competencies, and training needs.

Innovation and continuous improvement are necessary conditions for success in the food market. However, these are high-risk activities: they require high initial investments with low guarantees of return. For a significant number of companies in the Portuguese market, barriers to innovation are multiple and varied: inadequate or non-existent infrastructure, lack of time, limited financial resources, diffuse and difficult-to-access specific knowledge.

Nutripar proposes a collaborative model among clients, knowledge centers, and service providers to achieve predefined and planned objectives. The objectives are previously defined and agreed upon by all project participants. To overcome the previously identified barriers, Nutripartnerships projects are based on three fundamental concepts:

Fixed cost: defined service modules based on the desired results

Defined time: projects scheduled and responsibilities identified

Satisfaction guarantee: the risk is shared among all, with costs depending on satisfaction.