Branding my Thanksgiving

I’m taking Thanksgiving up a notch this year with a branded menu. Who said restaurants need a location?

the dandy swine thanksgiving 2011 menu

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Back to the Start

Well, I’ve been absent from writing for a while (again), so it seemed appropriate that I should pick up where I left off…

Following up on my last post, Business of Beef, I just watched Chipotle’s Back to the Start (thanks Jules) which is a two-minute animated concept about the migration away/back from our over-industrialized system of meat sourcing.

This argument gets pretty contentious with a lot of people and rightfully so since it broaches the topic of sustenance.  But like so many other sensitive topics lately, people tend to dig their heels in, and the loudest groups are shouting from the extremes.  We need to seek solutions that satisfy the greatest number of people.  Whether vegans like it or not, the majority of the population isn’t about to entirely give up meat.  Meanwhile, the other side would likely argue against increasing meat prices and reduced supply.

As usual, people need to find the middle. Personally I say yes to meat,
but raise well, source well, distribute well –> eat well.
Healthy Animals = Healthy People.

 

 

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Business of Beef

You’ve heard about free range and hormone-free beef.  Want more info?  Here are some fundamental points worth knowing… courtesy of Hawksmoor in London.

• Cross breeds that grow quickly and are killed young are normal, and they are fed unnatural high protein diets, additives and steroids so they bulk out quickly and produce lean meat (people try to get rid of fat, actually fat is good and gives lots of flavour and succulence).
• They are given a lot of preventative medicines (especially antibiotics) because the unnatural lifestyles they are forced to endure mean that they are prone to disease and infection. Residues of these remain in the meat.
• The meat isn’t hung for very long (5 days is standard). Why? Because it takes longer to sell that way and beef loses weight during aging (up to 20%).

The end result is cheap meat that doesn’t taste of much.

Discerning butchers and farmers [e.g. The Ginger Pig] do the exact opposite.

• They select breeds that taste as good as possible regardless of how much the meat costs to produce.
• The cows eat a natural diet (almost exclusively grass) and graze, roam and grow naturally.
• They are butchered at 30 months (12-18 months is standard) which gives the animals time to mature naturally and for the flavour to develop
• They hang the beef on the bone for at least 35 days which intensifies the flavour and improves the texture. It also means the steaks are not bloody when served, even rare.

The end result is meat with amazing flavour and texture.

[Better for the animal's life and better for your health -- consider your source when you're buying next time.]

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SCVNGR

Sorry for the lack of posts… but that’s all thanks to the new gig!  Third week at SCVNGR and loving it.

Check us out!!

and while you’re at it… be sure to LevelUp if you’re in Boston or Philadelphia!

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TastyBytes Panel and Location Based Services

Yesterday I went to the Boston tastybytes discussion (hosted by Compete) on location-based services (LBS). The panel was a great collection of personalities featuring Mike Schneider (Allen & Gerritsen), Aaron Strout (WCG Group), Nataly Kogan (WHERE), Gary Leopold (ISM), and Agit Verghese (GoodEatsforMe). Mike and Aaron literally wrote the book on the topic.

One of the first take-aways from the panel was that relevance is crucial in an LBS app. Whether you’re checking-in or searching locally, LBS is going to be most beneficial to each side (brand/user) when the engagement yields something useful. It seems obvious, but before you embark on an LBS development don’t forget to ask “What’s the point?” Make sure there’s value on both sides.

Nataly highlighted the importance of user experience and I absolutely agree with her; a great promotion or special will only take you so far. Brand insistence is built on bonds and experiences. With LBS you can catalyze customer participation through challenges or activities or offer something special and tailored such as services, options and discovery based upon proximity and user info. If you’re able to combine LBS with user context, you can create a much more relevant proposition.

Another question to the panel was how to address nay-sayers, how do you respond to, “The numbers just aren’t there” or “Why should I bother”? Immediately, I’d refer back to the ability of LBS apps to better engage (e.g. gamification), because it leads to loyalty. A brand is more likely to capture market share with active, insistent customers. These people, like most LBS app users, are early adopters, influencers and recommenders – they blog, promote and talk about their discoveries; great assets to any growing business.

Beyond what was already mentioned, the panel dove a bit deeper into specials. Although this relates back to relevancy and context, it’s important to consider the purpose behind specials – whether their intent is acquisition or loyalty. One deal might get someone in the door, but rewarding for loyalty will keep them coming back. But beyond discounts, which have always existed, another concept I liked was the idea of special access. Maybe your loyalty to a restaurant or bar is rewarded with priority reservations, maybe in the apparel space it means access to a personal shopper — either way I think there are more creative incentives that have yet to be tapped.

Wrapping up, now is a great time to get involved with LBS. The space is evolving, changing and adapting. So long as your concept is relevant, benefits both sides and is executed through a meaningful/exciting user experience, brands or organizations should certainly experiment in this space while they can afford to. Ed Catmull of Pixar puts it best with regard to new endeavors, “Fail early, fail often and learn fast.”

 

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Thoughts on Our Food Dichotomy

I spent some time this morning pouring through tweets from Jamie Oliver and Anthony Bourdain. Entirely different personalities, but they’re both damn passionate about their food, as am I. What struck me though was the contrasting content of their posts – though both revolved around food, the perspective was so polarized it was fascinating. I got to thinking about the bigger picture and how food has become a microcosmic representation of our society’s range.

Jamie launched season 2 of his Food Revolution last night.  I haven’t yet watched but I read all his posts. There was plenty about poor sourcing, chemically treated meats, sugar-loaded foods, etc… this is how we let our food systems and distribution evolve and it pains me. If you have access to Jamie’s old british shows, you can see he keeps it simple – everyone should be able to eat well with simple ingredients and basic kitchenware.

Tony meanwhile was waxing poetic over at God’s own restaurant, elBulli. Sitting with the futuristic master himself, Ferran Adria, Bourdain’s posts discussed wild artistic creations which change everything we know about how food should smell, feel, taste and appear… basically the other end of the food world spectrum where man pushes the boundaries of his creativity. Our primal goal might be survival, but we’ve evolved into beings of art and discovery.

So consider the dichotomy: one perspective was about getting back to basics and affording everyone a decent way to consume food versus the reach of human potential beyond basics and taking a primal idea of consumption to something exquisite.

This is why I found it all fascinating and tried to look at it from an anthropological point of view… these two events are occurring at the same time in human history and yet paint such a contrasting picture about the state of man’s ability. Obviously top chefs, top sourced food, and top gastronomically pleasing creations aren’t available to the masses – the supply simply doesn’t exist. However, given our evolution, our ability to innovate, our drive to meet challenges and improve, can’t we raise the bar on our own food?

Jamie’s Food Revolution is a great step, but if I can leave you with one point after a bit of unfiltered thought – be an advocate. Seek out foods that are better sourced, promote community sponsored agriculture, take an interest in what you consume. More info is all easily found through a quick search, but I’m always happy to lend a hand for a great cause if you want to get in touch.

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Flip. Out.

It looks like the little video camera that could will soon join the Minidisc player in tech heaven now that Cisco announced that they will shutdown production on the Flip.

Wired submitted their take on the Flip flop and narrowed the failure down to a few key points. First, the enhancement of all purpose devices such as smartphones which certainly took some market share from Flip. Also, the shift to real-time social networking. Without connectivity and the ability to ‘share’, Flip wasn’t riding the social wave and seemed incomplete without what some might consider an obvious feature at this point.

Jonathan Kaplan, the original Flip founder (before he and the product moved to Cisco), believes that the camera simply wasn’t part of Cisco’s future strategy. Om Malik, who conducted the interview, noted a couple key issues as well: devices need to have connectivity to survive and connection leads to engagement.

Despite the trend towards all-purpose smartphones, I agree that there’s a place for single use devices. While smartphones have multi-functional, consider the situations or jobs which might require video recording simultaneously with phone or internet use. Beyond that, single use video devices could be useful and handy shared amongst a community. Event planners, brand-ambassadors, anthropologists, journalists, bloggers… there are plenty of situations in which a shared single-purpose video camera could be a valuable collective documentation tool. Now imagine the potential once you include social and location-based connectivity.

Maybe the Flip didn’t fit for Cisco, maybe it’s a niche product but ultimately I think it will be missed… unless you prefer something larger:

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Another Layer in Online Choice: Curating

Do you have a friend who has never let you down with restaurant recommendations? If he or she is one of your first trusted sources, then that’s your restaurant curator. Now it’s online. Branded curator sites have been popping up and through discerning selections and hyper-local targeting, are trying to be your new best friend. Although social media provides an effective platform to spread buzz through trusted connections, online branded curators can develop better track records to earn your trust and devotion.

As I’ve been helping out a friend who is launching a small e-commerce venture I’ve dug into the curator space not just as a consumer but as a business developer. I don’t see it as a replacement to social marketing but as a complement. Given the bootstrapping nature of my friend’s business, curator outreach seemed like a worthy endeavor to build awareness, trust and word-of-mouth promotion.

Great curator sites carve out a niche such that a brand can extract value by association. Although the situation can put like-brands in direct head to head competition, there’s less time/energy wasted on breaking through the noise and more time devoted to optimizing the product or promotion.

More posts on this topic to come.

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Baseball 2011

I try not to post too many video links but this felt necessary.

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Amazon, Cloud-Based Streaming and a Little Less Plastic

Baby-step, stream remotely…

As Amazon announced its cloud-based storage for personal media last week, we witnessed one more significant step towards uberaccess – consuming your personal media wherever/whenever/however.

It’s a foregone conclusion that the next players in the game will announce their respective moves soon enough (Apple, Google, etc) but the era of huge, local hard-drives is on its way out. Owning media is no longer synonymous with it “being under your roof”. Once you own any type of media or data, it’s yours to consume regardless of location or device.

Very soon, you’ll access your remote storage from a friend’s laptop to show off photo albums. Alternatively you might stream a movie on a tablet from your cloud-based catalogue. The days of plugging your iPhone or Android into your car’s auxiliary input will also pass us by, and we’ll be able to access our cloud-stored music right from the car’s navigation. Don’t be surprised when you can access your music library while on the treadmill at the gym as well. Behaviorally, we’ve already been creating or launching media in one place and then using it elsewhere (e.g. Google Docs). At this point the telecoms just need to continue investing in their infrastructure to support the larger file formats.

PS – there’s a nice bonus here in the reduction of resource waste. If we’re streaming music and movies, we’re certainly not manufacturing or shipping more CDs and DVDs. Every little bit helps, and that’s a fair bit of plastic.

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