Category Archives: food

Brands Out Of Control

A Foodie Friday that begins a long weekend here in the US. Today, however, we’re doing Foodie Friday Fails, and actually they’re kind of fun because of their inherent stupidity. Our fist bit of joy comes to us courtesy of the folks at Nutella.

Deutsch: Ein Glas Nutella-Nussnougatcreme

(Photo credit: Wikipedia)

A big fan of the hazelnut and chocolate concoction decided to celebrate the product by creating a “World Nutella Day” celebration and used social media and the web to promote it. Want to guess what happened next?

Sarah Rosso, the principal organizer of World Nutella Day, says she received a letter from Ferrero demanding that she stop using the Nutella name and logo. Since it’s a little hard to celebrate Nutella without using the word “Nutella,” that essentially spells death for any sort of World Day. Rosso, who described the letter as “a bit of a surprise and a disappointment,” will have to shut down her Facebook page, Twitter, and website — or, I guess, make them into blind items. “World Day to Celebrate An Unnamed Hazelnut Spread” doesn’t have as much of a ring, but at least it’s not actionable.

That’s right:  in a time when hundreds of brands are spending millions of dollars to create social virality, the geniuses at Ferrero shut down something that does nothing but celebrate their product in a positive way.  They’ve since recanted and are now supporting the effort, blaming their lawyers who reacted reflexively to use of a trademark.  Right.  In an event, the damage has been done but the lesson is worth repeating.  We no longer “own” our brands.  Our customers do and we need to support nearly everything they do unless it’s hurtful or illegal.

Then there are the folks at  TGI Fridays in the great state of New Jersey.  13 of their outlets were caught filling premium liquor bottles with cheap booze and charging top shelf prices for it.   Obviously, the brand takes a hit as a bar, but it also has to make customers wonder what’s going on in the kitchen if the bar is so out of control.  One bad apple and you can write it off to a rogue bar manager.   13 outlets and clearly no one is minding the store (or bar) by watching inventory and sales reports.  Maybe they’re not watching what’s being served or how it’s being cooked.

While the Nutella case shows someone paying too much attention, Friday’s shows the opposite   Managing is often a balancing act and here we have two food brands that have fallen off the wire.   Thoughts?

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Smoked Salmon Vodka

For our Foodie Friday Fun this week, let’s start with a movie. Oh sure, there have been plenty of foodie movies over the years (Big Night is my favorite) but I want to start with the 1982 Michael Keaton classic Night Shift. I know – not really a foodie movie but in it Keaton offers up a food-oriented line that I thought of yesterday:

What if you mix the mayonnaise in the can, WITH the tunafish? Or… hold it! Chuck! I got it! Take LIVE tuna fish, and FEED ’em mayonnaise! Oh this is great.

What prompted the thought was someone mentioning that they’d recently tried smoked salmon vodka.  My immediate response probably mirrored yours: YECH!  Then I thought about it for a second.  How often have you gone to a nice wedding or similar function and there’s been chilled vodka put out alongside the platter of salmon?  The two really do go together when you step back and think about it.  Or take the idea of making doughnuts in a muffin tin.  They’re not muffins and they’re certainly not doughnuts  but is there a way to get the texture and flavor of a donut in the easier to make form of a muffin?  There is, and someone figured out exactly how.  Which is the business point.

Tuna and mayonnaise, salmon and vodka – normal combinations presented in a different way of thinking (I’d tweak the tuna notion a bit but he’s on the right track).  Often in business we’re presented with ideas that seem ridiculous on the first pass but when you stop thinking “bad idea” and start thinking “interesting notion – what does it need to be a great idea” you just might end up with a better mousetrap.

Pushing ourselves to think differently is the only way we grow our businesses   People get bored quickly these days and if you’re not innovating you get left behind.  While I’m not sure that smoked salmon vodka is going to be my drink of choice, the thinking behind it is very much what I like to order up.  You?

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Single Use Tools

It’s Foodie Friday and on a Friday many weeks ago I wrote about how I generally have a disdain for single purpose kitchen tools, especially those that are solutions in search of a problem. I used an avocado slicer as an example but one could just as easily place things like dehydrators or those margarita machines I see everywhere on the list.  The tasks those tools accomplish – the problems they solve – are easily solved just as well by existing tools – an oven or a blender in the two aforementioned cases.

I figured in the interest of fairness to all the really useful singe purpose tools I should be fair and balanced (to coin a phrase) and admit that I do use certain single purpose tools on a regular basis.  Melon ballers, for example.  Oh, I know I could just chop the fruit into nice little chunks, but melon balls are so elegant.  Besides, while I suppose one could tourne melon slices with a paring knife the way one tournes a carrot to make it rounder, the melon baller is a faster, better solution to a real problem (even if it isn’t on the order of most serious problems).  The fact that you can core apples with it as well is a bonus!  Stick blenders are another one of my favorites.  Yes, one could use the stand blender but if you’ve ever scalded yourself transferring hot stuff into a blender you know why a stick blender is a smart solution.

As usual, there’s a business point.  I was talking the other day with a potential client about a business he’s in the midst of starting.  As he went on about it I asked about the problem he’s solving and why his solution is better than others who are attacking it.  That’s a question one can’t ask often enough even about an existing business.  It gets the business to the point of differentiation – we’re solving it less expensively, we’re solving it faster, we’re solving it with a more user-friendly environment – that becomes the platform for almost everything else we do in the business.

Great single-use tools found a cooking problem and solved them in a real way.  Bad single-use tools just take up a lot of space and are easily replaced,  The same can be said about bad businesses.   What are consumers saying about yours?

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