Tuesday, January 19, 2010

Exceptional Marketing: How To Market Premium Food Dan Kennedy Style

If you have ever read anything by Dan Kennedy, you know that he champions exceptional customer service and customer experiences. That’s his key to businesses success.

Why then, do so many businesses fail to move beyond the ordinary? In my industry, there are plenty of ‘me too’ ads. We don’t want to be like every other agency. That’s why our mission is to become our clients’ Chief Customer Officer.  We gain an intimate understanding of each client’s customers—what motivates them, what their other choices are, what action we want them to take, and how we can creatively motivate them to do it.  It’s different, and the results speak for themselves.

So how does this relate to marketing premium food? Here’s an example about Omaha Steaks that Dan posted on his blog:

“What an incredible company this is. Omaha Steaks sells food by mail order including the best corn fed beef you’ll ever eat. Frankly their products are expensive but the product quality warrants the price. However, the steps beyond product quality are what make this company a superior performer. Here’s just one example of the obvious value and importance they place on the customer.

We call Omaha often during the year and send different assortments of their products to our valued clients as thank you gifts. Last year shortly before Christmas we received in the mail from Omaha a list of all the people we had sent gifts to during the year, what we had sent them, when we sent it and what we had spent. If we wanted to send the same gifts again to the same person it was as easy as checking off a box and returning the form.

This is a prime example of a brilliant marketing strategy that is also a true service to the customer and that’s a real key marketing idea. How can we market our products or services and at the same time provide a meaningful service to the customer?”

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Can you remember the last time you encountered a truly exceptional product or service? What were the qualities that made it so extraordinary? Now, think about how you can develop similar concepts for your business. And break from the ordinary.

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Friday, January 15, 2010

Marketing Premium Foods in a Digital World

What can the premium food industry learn from a luxury cosmetic brand? That departing from traditional marketing can lead to success. Social media can instantly connect a brand with a target consumer in a meaningful way. And, social media becomes even more relevant when combined with in-store promotions that ultimately enhance a customer’s brand experience.

Here’s an excerpt from DMNews about Estee Lauder’s social media campaign.

The beauty brand’s social media promotion offers women a makeover at Estée Lauder counters in department stores such as Bloomingdale’s, Macy’s and Saks. After the makeover, they can have their picture taken and uploaded directly to their Facebook page. The picture, of course, carries a watermark of the cosmetic maker’s logo. The promotion brings consumers directly to the counter where they have the opportunity to sample and purchase products..”

It’s particularly impressive, since the luxury industry has been known to shy away from online advertising efforts. But, with the state of the economy, many premium brands have attempted to enter the digital world. In addition, as more products launch at a faster rate, the huge investment and required sustainability of big traditional media advertising campaigns have become a tough economic pill to take.
With women ages 50 to 65 the fastest growing cohort of Facebook users, Estée Lauder not only reaches its younger, social media-savvy target, but also a wealthier female audience. Combining an in-store effort with an online presence gives more context to advertising in social media. 

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So let an effective social media promotion put a happy face on your premium food’s bottom line.

 

 

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Thursday, December 31, 2009

10 Restaurant Marketing Truths For Marketing Premium Food

“Life just doesn’t hand you things. You have to get out there and make things happen. That’s the exciting part.Emeril Lagasse

Marketing doesn’t just “happen” either. A lot of work goes into developing a marketing plan for a restaurant or a premium food product.  All strategic marketing should begin and end with the customer. Because without them, what good is a plan?

The following list, written by Karen Brennan on her blog, is like a page out of Marketing 101. Seven of these tips can apply to any premium food marketer.

I’ve re-ordered them based on my personal preference:

1.      Customers own the brand. A brand is a set of expectations, and if your guests don’t believe your messaging, it may as well not be true.

2.      If you want people to talk about you, give them something to talk about. If you don’t give people something specific and concrete to talk about, they have nothing to say.

3.      Never confuse effort with results. It’s easy to feel really good in the midst of rolling out a new program. But it’s important to stop every now and then to measure results.

4.      You’ll never be first by following the competition.

5.      Marketing can’t promise what operations can’t execute. A simple thing like promoting a long prep-time appetizer versus an easy-pick-up item such as soup, can negatively affect the guest experience.

6.      Marketing is a philosophy, not a department. Marketing is everyone’s job, from the hostess to the CFO to the unit-level manager.

7.      Steal only from the best. And make sure the idea fits your brand

8.      Marketing restaurants is simple. Make customers want to come. Make customers want to come back. The devil is in the details.

9.      You’re not selling burgers; you’re renting chairs to people buying burgers. Restaurant capacity is the secret. Maximize every daypart.

10.  Marketing is a “ready, aim, fire” discipline in a “ready, fire, aim” industry.

So take another look at your marketing plan. Is it time to refresh it and make it customer focused? 

I’ll leave you with this inspirational quote.

The aim of marketing is to know and understand the customer so well the product or service fits him and sells itself.” Peter Drucker, creator and inventor of 20st century management.

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Wednesday, December 23, 2009

CMO Survey: Recessionary Routes to Revenue for Premium Foods

A recession is not the time for senior premium food marketers to become shrinking violets. Unleash your inner guru or diva and take ownership of your customers’ experience! A lean marketing budget can actually help you focus on the basics. Consider mining these prospects you may have overlooked:

Existing Customers

Reactivate, cross-sell and up-sell while reducing customer turnover.

Adjacent Markets

Consider brand or line extensions in related category areas.

Dormant Accounts

Re-establish contact with special offers.

Competitive Inroads

Has your competition lost accounts, downsized or restructured? If so, seek out those contacts.

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As I’ve been known to say around the office, key attributes to have during challenging times are “flexibility and resilience!”

(Sourced from the CMO Council’s Routes to Revenue study)

 

 

 

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