The assignment : Write a creative post about the blog that you are following.
(http://www.talentzoo.com/news.php/Super-Bowl-Ads-Why-2011-Wont-Be-Like-1984/?articleID=9249)
In light of the ensuing Super Bowl, I deemed it appropriate to seek out a post that dealt with the infamous commercials of the Super Bowl. Mike Ogden (the author of the blog) touches on the subject of Super Bowl ads being as effective today as they were in 1984 - the year the Macintosh Computer hit the market. Mike makes a case for Ford and Einstein bagels, who have made great strides using social media and creative thinking, rather then spending $3 millions dollars on a 30 second spot.
We are a world that is constantly on the go. In all honesty between work, school, and a personal life, my time to watch television is limited. So, everyone else must be like this. After all is that not why the VCR and more recently TiVo were invented? Companies have come to realize that we are no longer the quaint little family that sits around the living room, eating t.v dinners, and watching our favorite shows. Today, it is a good day when you're able to enjoy a meal still hot, and not nuked in the microwave! So, companies need to think "out side of the box" and reach out to us the consumers in a faster and more effective fashion. Hence, the birth of mobile apps, You Tube, Groupon, Facebook, Linkdin, Twitter, and E-mail (to name a few)!
Mike Ogden says:
"But now it’s 2011. I’m reminded of something Scott Monty, who heads up social media for Ford Motor Company, said in a webinar about the launch of the 2011 Ford Explorer: “By integrating our ad buy into our own content and into Facebook and using broadcast and PR, weaving it all together, we actually ended up with a one-day hit that got us greater exposure than a Super Bowl ad.”
This may explain why previous Super Bowl advertisers are taking a pass this year. They’re doing YouTube videos, creating buzz with contests, and cranking up social media."
Mike Ogden wrote "there are 3 tips to surviving in the new marketing and advertising age" :
1) Use measurable media
2) Apply direct mail to social media
3) We are all 'appy together"
Not only do companies have to "find" us because we live such busy lives, but companies are no different than consumers and realize that like us they need to be creative in how money is distributed. Years ago you were missing "the boat" if you didn't advertise during Super Bowl, but today you may be smarter than your competitor if you don't! Creativity is free and so is 99.9% of social media, to me that is definitely a cost effective advertising touchdown!
Perhaps, the Monday morning quarterbacks won't be discussing what play won the game, but what company won or lost based on whether they advertised for $3 million dollars, or did it for free!
Sunday, February 6, 2011
High End Junk Food - Really a Trend?
Weekly, I read the Huffington Post and there was an article in October called "2011 Food and Restaurant Trends: Do You Agree With These Trends?" (Huffingtonpost.com). One of the trends that was predicted to spark in 2011 was "High End Junk Food." Now, at first glance I thought "No way! We are moving in a healthier direction. People are more conscious of what they are eating? After all, Whole Foods was the only Supermarket in the United States to gain a double digit profit percentage in 2010?" Was I surprised after an evening out on Friday!
Friday night for dinner, a friend and I had dinner at one of Providence's well-known, high-end restaurants. We strolled in around 7:30 p.m. thinking "we'll have a drink at the bar, and hopefully (fingers crossed) will have dinner before 10:00 p.m." However, we were able to sit immediately! Now, I know the economy has had a huge impact on consumer behavior, but this was just abnormal. We had a lovely dinner as always, but it was really bothering me as to why the restaurant was slow. What was it? The particular restaurant that I speak of is also a client of mine, so the answer was much more important to me. The one thing I could not get out of my mind, and as awkward as this may be to some people, but it was fascinating to me. There were "house-made" kettle chips on the bar! Hmmmmm.
We left the restaurant and decided to check out this new restaurant/bar that just opened on the other side of Providence. Sort of ambiguously placed, no great marketing scheme, no sign, no write-ups, no grand openings sign, and certainly not the type of place we had just had dinner, but the restaurant was packed! What the heck was going on? People were jammed in, sitting at picnic tables, eating sliced bread sandwiches, watching ping pong, and playing pinball! What!? The clientele was dressed up, wearing what looked like their work attire, kind of like me. Lawyers, bankers, the Downtown Providence "suits" were inhabiting this place! These were the same people that normally would be at the restaurant I just left. What was it? I decided to look at the menu that was hanging over the bar and I could not believe what I was reading! Peanut butter and jelly sandwiches 10 different ways, and a pickle shooter?! Then it all hit me! Junk food!!
There was no mistaken it, the chips at the first restaurant, and the peanut butter and jelly sandwiches at the second restaurant... junk food is in! What is interesting to note, is that this was all by word of mouth! No tremendous amount of money spent on advertising, no Groupon, no restaurant.com! Just a simple restaurant that served high end junk food!
This particular trend brings me back a few years ago when Molecular Gastronomy became the "thing" that all Chefs wanted to incorporate in their restaurants. Molecular Gastronomy started with Chef Wylie Dufresne becoming interested in how Frito Lay flavored their Cool Ranch Doritios. Chef Dufresne became so fascinated with the use of molecular gastronomy - a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. (Wikipedia). The concept of the Cool Ranch Doritos took food and technique to a different level. Chefs were being inspired by Frito Lay's concept and began using it in array of applications.
The Chefs of today are taking inspiration from classics like doughnuts and peanut butter and jelly, and turning them into something completely different. The definition of trendspotting is finding a pattern in history and using it to create future trends, and this is definitely the case here.
Wednesday, February 2, 2011
That's it.... I gave in!
Mother Nature, bring it on!
Monday, January 31, 2011
Back again!
My name is Mykel and I am a senior at Roger Williams University in Bristol, Rhode Island. I have returned to RWU since my depature back in 2003. I have had many experiences in the business world, including owning my own business, but I always wanted more. I left my business in San Diego, California and moved back to Rhode Island to finish my undergraduate degree. So, here I am starting my second semester after finishing with a 4.0 GPA last semester. I currently am holding a full-time job as an Account Manager with a large company and taking three night classes in order to receive my business management and marketing degree in May of 2012!
Subscribe to:
Posts (Atom)