The Challenge
In recognition of the increasing number of people eating away from home, the Heart Foundation was challenged with extending the objectives and values of the Tick Program into the foodservice environment.

The core challenge was developing a business model that would ensure the high standards of the Tick Program could be attained and monitored in a non-manufacturing based environment. As opposed to manufacturing, the food preparation processes can vary daily. In addition, the business model had to be commercially viable and respect the status of the Heart Foundation as a not-for-profit, non-government organisation.

The foundation of the commercial success of Tick is based on the following:

• Defining the target market and relevant consumer
• Defining the value proposition for the defined target market
• Developing a sustainable business model to deliver the value proposition