What Do You Know

It’s Foodie Friday and this week I want to reflect on an experience I think many of us have had. I’m not quite sure what to call it – an awakening? An education? It’s what happens when you have your preconceptions of what a food is blown away by a much better version. It’s what happens, for example, when you take someone whose idea of Mexican food comes from years of eating at Taco Bell or whose conception of pizza has been shaped by Papa John’s to an authentic taqueria or to a pizza place that uses great ingredients and a coal-fired oven. I’ve had that experience with a friend, who now refers to two kinds of pizza: pizza and real pizza.

English: Picture of an authentic Neapolitan Pi...

(Photo credit: Wikipedia)

The point of this isn’t that they had low standards or unsophisticated tastes before they experienced the real deal. They just didn’t know, and that’s something that’s applicable across many businesses. It becomes especially more relevant as your product gets closer to a commodity. Consumers probably have an existing opinion that’s based on something that’s usually fairly mainstream. Our job as marketers is to help them to know that there is a difference and why our product does a better job than what they might believe is possible.

How do we do this? Sampling is the most obvious answer. That’s not just giving out food samples on the street. It’s free trial periods of services. I thought that most online accounting software was the same, for example, until I needed to get some customer service help during my free trial period. One company was head and shoulders above the others I tried and they now collect $15 from me every month. They helped me to know.

My favorite taco place is just down the street from a Taco Bell. The menu is in Spanish, they offer goat, tripe, and lengua tacos along with some of the best fish tacos and tortas I’ve ever had. Would you know that as you drove past on your way to Taco Bell? Not unless I took you there. Our job as marketers is to help people know. Are you doing that?

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Filed under Consulting, food

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