Tag Archives: Foodie

The Luck Of The Scottish

This Foodie Friday, we have a fail to discuss. I’ve been trying to figure out if this is a demonstration of abject stupidity or just a stunt designed to make some viral noise. If it’s the latter, it’s a very dangerous game they’re playing over at McDonald’s. Yes, they’re on the screed again!
As St.Patrick’s Day approaches, McDonald’s decided to promote its Irish Shamrock Shake – a combination of chocolate and mint – in Ireland. They did so with a little video clip they released on their official Twitter page ahead of St Patrick’s day, targeting their Irish customers. You can click through here to see it. What’s amazing is the number of things whoever did this screwed up in so short a period of time. It’s equally amazing that they managed to do so and offend their target audience.

The clip shows a man “playing” a Shamrock Shake like a set of bagpipes and there are multiple straws inserted in the shake cup to give the appearance of same. In the background, scenes of the countryside click through. The clip features the word “instrumint”, a play on the drink’s minty taste. Clever, right? Wrong. The man is wearing a Scottish style hat, playing a Scottish instrument to the very Scottish-sounding soundtrack. One of the scenes is of Stonehenge, which is in England, not Ireland. In short, just about everything in the clip is from somewhere other than Ireland.

The lessons are pretty clear. First, whoever did this could not have been Irish. When you’re targeting a specific group – and a country is a group! – have someone who is intimately familiar with the culture, preferably a member of the target group itself, review the work. The history of marketing is littered with mistakes by people who were writing in a language whose nuances eluded them or for a group of which they have no more than a passing knowledge. My favorite, by the way, is the introduction of the Chevy Nova into Mexico under that name. “No va” is Spanish for “won’t go”, not the best name for a car.

But let’s suppose this was done on purpose. Maybe the creators of this were trying to have the ad go viral and figured they could do that by making it so wrong. That’s a very dangerous game since the hit to McDonald’s reputation has been pretty severe, even as the ad gets tons of earned media. Setting yourself on fire in the street will get you lots of attention but it’s a tactic you can only use once since the damage is serious and usually fatal.

This isn’t the first time I’ve written about the folks at Mickey D’s here on Foodie Friday and I thought that if I were to write about a drink that contains more calories than 4 Krispy Kreme donuts I’d do so on the basis of the chemical swamp it contains. Who would have thought that the ads could be worse than the drink itself?

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Filed under food, Huh?

It’s In Your Head

I want to spend a minute on the most basic food thing this Foodie Friday: taste. After all, no matter how well a dish looks or smells, ultimately it’s how it tastes that matters.

You probably know that we perceive 5 basic tastes: sweet, salty, bitter, savory, and sour. There are receptors on our tongues for each of those flavors and how those flavors interact along with things such as “mouth-feel” and smell create our overall impression of the dish. To a certain extent, the ability to accurately detect these flavors helps us survive. After all, most things that taste bitter aren’t great for you while most things that taste sweet won’t kill you (ok, too much sugar will, but sweet things generally contain energy and that helps us survive).

What you might not realize is that those sensors aren’t really how we taste. It isn’t until the brain gives meaning to what the sensors are perceiving that we taste. As you can see in the video below, it’s possible to rewire the brain so that bitter foods taste sweet or vice versa. Give it a watch – it’s under a minute:

What does this have to do with your business? We forget sometimes that it’s not until customers assign meaning to what we put out there that messages are delivered. People hear things differently from how we intend. For example, Snapchat put out filters that offended certain ethnicities. That certainly wasn’t their intention but their failure to get out of their own heads and into those of others caused a problem and a very public humiliation. We have to be open to looking at everything we put out there through the eyes of others and be willing to rewire the message just as the scientists rewired the brains in the videos.

A small personal experience with which to close. I went to a local moonshine distillery and sampled some of their product. It was a clear liquid and I thought it would taste like other clear spirits. Instead, it tasted much like Scotch, which makes sense since it was distilled from the same grains, despite the color. People routinely think highly of cheap wines placed in bottles from more expensive wines. We need to make sure that the sensors we stimulate with our messages convey the meanings we intend. Perception is reality and our intention needs to be aligned with our customers’ perception.

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Filed under Consulting, food

Foaming At the Mouth

This Foodie Friday, let’s talk about foams for a minute. Food foams, that is, and not the thick ones such as whipped cream, marshmallows, or even cake. I mean the foams that have come out of molecular gastronomy and are made out of mushrooms or parmesan cheese or just about anything else. Throw some stabilizing agent (agar, lecithin,etc.) into a liquid, grab the old immersion blender and voila: foam.

Let me give you two prominent cooks takes on them. The first is Gordon Ramsay:

If I want foam I will stick to my bubble bath after the end of a long week. Watching foam sit on a plate and 30 seconds later it starts to disintegrate and it starts to look like toxic scum on a stagnant pool of crap. I don’t want to eat foams. It’s not good.

Then there is Alton Brown‘s take:

Don’t think you can replace cooking technique with throwing a bunch of flavors on top of something. Any more than you can making it into a caviar. Or making it into a foam. If I live the rest of my culinary life without a seeing another foam, I’ll be OK. I’m sick to death of foam. What does foam do? Cover our bad cooking, by and large.

I must admit that I’m not particularly a fan of foams on my plate but I find the above two quotes of interest to us today because each also contains a business point. Chef Ramsay rightfully points out that when customers purchase a product they expect it to perform and endure. If you have kids, you know the experience of toys being destroyed by lunch time on Christmas. It’s almost as if the toy makers never put the thing into the hands of a 4-year-old to test endurance. But many of us have had the same experience with tech toys and other products. We need to build our products and services to last.

The second quote points out that customers aren’t easily distracted. A nicely flavored foam can’t hide a poorly cooked protein underneath it. It’s great that we design digital products and physical products to look nice but consumers value substance over style in the long run. Just as diners order the protein and not the foam, consumers are focused on the main promise the product is making and not on how pretty it is.

Foams add flavor without adding substance. I think we all need a lot more substance in this world. You?

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Filed under food, Thinking Aloud