Tag Archives: Foodie

Coffee, Burned

Foodie Friday has come around again and this week it brings us coffee. The folks at Keurig manufacture coffee makers and the pods that hold the coffee itself. They had an earnings call the other day and it brought out some very valuable lessons for all of us. Keurig’s financial results were not good and their stock has been hammered subsequent to the announcement. That’s not so instructive but the reasons why certainly are.

You might have one of these machines. If you do, you’re aware that the pods are both very expensive and not particularly earth-friendly. As what I consider to be a consumer-friendly nod to that, Keurig also makes a little reusable pod that you can fill with your favorite coffee. It’s less expensive, I find it makes better coffee, and the coffee grounds are the only trash. Of course if you want to go the single use pod route, there are lots of sources for them other than the “official” Keurig partners.

Keurig introduced its new flagship machine recently and there were some changes. First, the machine would only accept “official” Keurig pods – sort of Coffee Rights Management. The interwebs quickly figured out how to bypass this but the fact that it was deployed at all demonstrated Keurig’s thinking. Next, the reusable pod doesn’t fit in the new machine nor has Keurig made one. You MUST buy disposable pods.

Why would Keurig do this? Simple – the profit margin on the pods is huge. The results? Sales of coffee machines and accessories are down 23% in the last year and Keurig was forced to lower its 2015 sales forecast. Oops.

Of course, it’s not Keurig’s fault, at least not in their minds. “Some of this was due to consumer confusion around pod compatibility.” That’s the CEO on the earnings call.  OK, we’re dumb, but at least you admit you were too:

…we took the My K-cup away and quite honestly we’re wrong. We missed, we didn’t – we underestimated, it’s the easiest way to say, we underestimated the passion that consumer had for this. And when we did it, and we realized it, we’re bringing it back because it was we missed it.

The lessons are pretty apparent.  Don’t build your business around a plan that conflicts with your customers.  If they like a product, make it better or less expensive, or both.  Don’t take it away because you think it might improve your profits.  When something you’ve done isn’t accepted or working the way you planned, alluding to “consumer confusion” without admitting you caused it is narcissistic.  Frankly, for many people I know their morning K-Cup is not consumed with a desire for great coffee – it’s fast, it’s convenient, and they get over their guilt about polluting by the time they race out the door.  Getting those people angry by taking away choice in what they put into the machine isn’t growing the business – quite the opposite.

No business can overcome crappy product reviews (the new machine failed miserably) and consumer resentment over less choice.  Keurig’s results demonstrate that very well.  Any questions?

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Filed under Consulting, food, Huh?

Cooking For Customers

This Foodie Friday I want to write about something I picked up during Gordon Ramsay‘s AMA session on Reddit this week.  You can read the entire transcript here and for those of you who only think of Chef Ramsay as the screaming maniac  on Hell’s Kitchen it’s worth the read.  One of the questions concerned his views of the Michelin Guide, the oldest international hotel and restaurant reference guide, which awards Michelin stars for excellence to a select few establishments.  Chef Ramsay’s restaurants have won many Michelin stars and his restaurant, Restaurant Gordon Ramsay, gained its third Michelin star in 2001, making Ramsay the first Scot to achieve that feat.

Ramsay at BBC Gardeners' World Live 2008

(Photo credit: Wikipedia)

These stars can make or break a business, and unlike reviews on Yelp or elsewhere they are given by a carefully trained team of reviewers after multiple visits.  Given his track record on winning them, one might think that Ramsay had figured out how the system works and cooks to win the stars that propel his business.  Not so much:

So the stars are awarded to the restaurant. And sometimes the chefs think the stars belong to the chefs, but they belong to the restaurant. The service is just as important. Michelin’s had a hard time in America, because it was late coming to the table. But if there’s one thing I respect, it’s consistency. They manage to identify consistently, and it’s all there for the customer. So when people ask me “What do you think of Michelin?” I don’t cook for the guide, I cook for customers.

That is good guidance whether your business involves a kitchen or not. First, there is a recognition that his business – and yours! – are taken as a whole and reflect the strengths and weaknesses of the team.  The front of house service is just as important as the food.  Your customer service is just as important as the quality of your product or professional service.  Second, his focus is not on catering to the reviewers.  It is squarely where it belongs – on his customers.

Each of us can ask if were cooking for reviewers – our bosses, our board, our stockholders – rather than our customers.  We need to think of the business as a team effort and not as some reflection of our own worth.  The statement, above, is a great reminder of that to me.  You?

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Filed under food, Helpful Hints

Cooks And Bakers

It’s Foodie Friday and today I want you to think about if you’re a cook or if you’re a baker.  Your immediate response, assuming you spend time in the kitchen, might be “Gee, I do both.”  That’s probably true.  When I’m preparing the Thanksgiving feast, I bake pies and the occasional cake but I am definitely NOT a baker.

One of the bakers at Boudin Bakery in Fisherma...

(Credit: Wikipedia)

Maybe it’s my rebellious nature (those of use who lived through the 1960’s have that streak) but baking is way too rigid for me.  Baking is chemistry.  It’s Baroque music to cooking’s jazz.  One has specific formulas and rules; the other encourages improvisation.  I know how certain flavors go together and armed with just an idea and my tools I can usually make something pretty good.  Try that with baking.

When you make a baking mistake it’s pretty obvious.  Not so with cooking.  I can eyeball a tablespoon of oil for a pan.  Try eyeballing a tablespoon of baking powder armed with the knowledge that if you’re off the whole project fails.  This is not to say I think less of bakers.  They are far more precise and patient than I tend to be in the kitchen.  I can’t see very many bakers I know or see on TV going off on a rant while many of the chefs appear to be aggressive, anxious, and on edge.  Walk in to any restaurant and you’ll see them both.  Which is, of course, the business point.

Like a restaurant, any business needs both bakers and cooks on the team to produce a complete product.  You need the team members who try new things and crave pushing the boundaries.  You also need the ones who are calmer and more grounded in the “recipes” that make your business go.  Which brings us back to my initial question.  Are you a baker or a cook?  There is no right answer, but whatever your answer is should remind you that you need someone to make the other half of the menu.  You might be a cook who can bake a little (me) or a baker who has kitchen skills but finding both types are what will make your business well-rounded and last.

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Filed under food, Thinking Aloud