Tag Archives: Food

January 24, 2014 · 11:53 am

Can You Feel It?

It’s Foodie Friday and today I was inspired by something I saw last night on The Taste.

Healthy Berries are Good Food for Health

(Photo credit: epSos.de)

Yes, I do watch a lot of competitive cooking shows but I find it to be a great way to learn about technique and also how to think about blending flavors, textures, and foods into great dishes.   The guest judge was Roy Choi and he was giving one team a master class on making street food (of which he is a master!).  While serving them the food, he asked the contestants a lot of questions about how what they were eating made them feel.  Not how did it taste – how did it make them feel.

That resonated with me on a number of levels.  Maybe you’ve had the experience of eating something and having had a flood of memories hit you.  I certainly get that when I cook one of my grandmother’s recipes.  I’ve also had it happen sometimes when I eat a dish in one place that I’ve had in another and I am taken back to the place in which I first had it.  Food that makes you feel something is a great goal, one we can apply to our businesses too.

Part of many great brands’ success is that they make you feel something.  It can be nostalgia about our childhoods (Coke, Kraft, Campbell’s Soup) or being a part of a bigger cause (Apple, Prius), or maybe just safe and loved.  That emotional involvement, how we make people feel, is what helps differentiate great brands and great service businesses.  It’s not how the business “tastes” as much as it is how it feels.

Think about “cold” brands.  I’ve been to hotels where the place was clean and the service good but I’d have given up some efficiency for a little warmth.  I don’t think “warm and fuzzy” is for every business but I think every business does need to think about how their customers feel after interacting with them.  Those aren’t the kind of check box answers one gets on most surveys if the questions are even asked.  You need to dig deeper, maybe even become your own customer.  If you can’t feel anything, they probably can’t either, or at least not anything you’d want them to repeat. You with me?

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January 17, 2014 · 11:06 am

The Stuff On The Bottom

Let’s end the week with some Foodie Friday Fond Fun.

English: Fond left in a white enamel pot after...

(Photo credit: Wikipedia)

What is fond, you ask? A food scientist would tell you it’s the residue on the bottom of the pan left over when you sauté meats or vegetables. It’s the browned stuff that forms from either caramelization of sugars or from something called the Maillard Reaction. I’d tell you it’s yummy goodness.

Every good cook knows that you never toss this stuff.  It’s the base for most good pan sauces and at a minimum you want to use it in whatever else you’re going to be doing with what you cooked to create the reside in the first place.  The addition of a little wine or stock or even water will release the fond and that process is called deglazing.  You can then use the resulting liquid either to make a sauce (add butter and seasonings) or as the base for anything from gravy to soup.  Whatever you do, you never want to discard it

That principle applies to business as well.  There are a number of very successful companies that are built on the residue of other business activities.  Think about how many times you read about “unsuccessful” brands being sold off or failing businesses being bought to be turned around, reinvigorated, or repositioned to yield better results.  Those things are the fond of business and private equity firms have learned to deglaze those opportunities into excellent profits.

We do that to people too sometimes.  An employee is not producing as they once did or maybe a smart person with excellent skills is burned out.  Rather than discarding them we should be thinking about what we can add – the deglazing liquid – to bring them back to life and transform them into a more productive, happier person.  Maybe it’s a role change or maybe it’s a different sort of challenge.  Like fond, discarding them is a waste of something that can be quite good.

The next time you cook something in a pan, think about how the stuff on the bottom of the pan will be used.  When you get the chance, you might give some thought to recognizing and using it in the office as well.  Yum!

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January 10, 2014 · 12:05 pm

Is All You Can Eat Bad Business?

Foodie Friday, and this week I had a number of food related items from which to choose.

SpiceMarket Buffet American food

(Photo credit: Wikipedia)

One thing I noticed this week kept popping into my brain, however, and so that will be our topic today.  This was the item:

Starting January 2, 2014, you’ll want to head to your local IHOP® restaurant because “All You Can Eat Pancakes,” a perennial favorite among guests, is back for a limited time.

I preface what I’m about to say with an acknowledgment that there are few things more obnoxious than a reformed anything ramble on about their former addiction.  Like many folks, mine was sugar and carbs.  With that disclaimer, I think we all know there is an epidemic of obesity in this country.  Each of those (quite tasty) IHOP pancakes is roughly 150 calories and 22 net grams of carbs.  That’s as many calories as a large York Peppermint Patty and as many carbs as two Reese’s Peanut Butter Cups – the big ones.  As a once in a while indulgence, they’re a treat.  As an “all you can eat” incentive, they’re deadly.

Besides the ranting, I do have a business point to make.  IHOP isn’t alone in the food business in using the promise of low prices or vast quantities of food for the money to attract business.  I suppose this seems like a customer-centric way to market.  Dollar menus and all you can eat buffets are staples of our food culture.  However, while these promotions seem customer friendly, I would ask how friendly it is to kill off the customers sooner.  So much for average lifetime value!  How friendly is it to promote something that can lead to serious health issues?  It’s interesting to me that we forbid cigarette advertising and put warning labels on the packs but unlimited calories, carbs, and fat are all seen as virtuous offerings.

The food business isn’t the only one at fault in terms of promoting one thing and delivering another.  Anything that’s presented as all you can eat often has strings attached.  Take “unlimited” data plans.  Some wireless carriers won’t sell them any more.  I have one grandfathered in, although I know once I get to some point each month the speed gets cut back.  Some ISP’s throttle back speeds or charge more once certain limits are hit despite that usually being buried in the fine print.  Consumer centric?  I’ve seen ads for “unlimited” green’s fees for one price at golf courses only to find that a cart fee is due every round. False advertising?

I don’t think businesses need to “nanny” their customers.  If someone chooses to eat a lot of unhealthy food, so be it.  There is nutrition information on the walls of most quick service and family restaurants and I’ve never seen a line waiting to read it.  I’m not sure, however, that we ought to be in the business of encouraging it nor making it the center of our marketing.  I also think the marketing needs to be clear about what “unlimited” means.  What do you think?

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