What a great way to do that!
About 9,600 managers cycled through the temporary interactive experience–raking coffee beans, watching roasting demonstrations, learning company history, and most importantly, soaking in the Starbucks brand as they went.
Service profit chain applied
What a great way to do that!
About 9,600 managers cycled through the temporary interactive experience–raking coffee beans, watching roasting demonstrations, learning company history, and most importantly, soaking in the Starbucks brand as they went.
At one time it was considered a bad joke that the best restaurant in the world – The Fat Duck at the time – was located in the UK, a country not exactly known for its culinary tradition. The joke is still the same, it has just moved geographically.
The basic culinary tradition in Denmark was never much better than what you would find in the UK. It is a meat and potatoes kitchen – possibly with the one exception that did gain international notoriety, the Danish open-face sandwich.
Now Denmark does not only host the world’s best restaurant, Noma and the world’s best chef, Rasmus Kofoed (Bocuse d’Or 2011) – it also has more Michelin stars (11) than any of the other Scandinavian capitals, with Stockholm is second with (8), Oslo (6) and Helsinki (5).
But Noma and the other high profile establishments are just the top of the iceberg. Copenhagen now also offers a multitude of creative and inspiring food service venues in every imaginable category. This has clearly also caught the attention of the international foodie establishment. The New York Times wrote: Eating in Copenhagen? Lucky you!. And the Guardian wrote “Copenhagen is truly in the foodie spotlight”
So how does a small country that has a population that is smaller than Hamburg’s and a ‘village’ of a capital that would fit within two Parisian arrondissements, pull that off?
For more on that as well as my very personal guide to the Copenhagen Restaurant Scene please download the file Copenhagen Food Safari
You will find it in two versions
Copenhagen Food Safari – Pdf version
Copenhagnen Food Safari – Epub Version
( works great on iPad or iPhone if you want something mobile)
The article was first published in Food Service Europe in a shorter version – you will find that version here
Great article in B+S
Some might attribute this trend — the increasing use of social engagement by marketers — to the rise of online social media: Facebook, Twitter, YouTube, fan sites, and social marketing websites (also known as private-label media) created by companies themselves. But the trend represents a more fundamental change in marketing practice, linked to insights from social psychology, behavioral economics, and neuroscience and brain research. Every form of interaction between companies and consumers — taking place online and offline, in stores and over mobile devices, in branded content and by word of mouth, and indeed through all direct consumer experience — is now understood to be shaped by the social nature of brands.
Read it all here : The Social Life of Brands
In my book Best! i also argue the point of the Ambassador effect and how it affects the Service industry – you can find the book here
30 years ago we called this moments of truth – Dave Gray calls them touch points but the idea is the same. None the the less this is a great way to map out your customers journey through your service experience. It is also a wonderful way to make the whole team understand what the critical touch points (bottlenecks) are in the customer experience:
Se his blog here
The best advice from Seth Godin... ever in my opinion:
“The new thing is never as good as the old thing, at least right now.
Soon, the new thing will be better than the old thing will be. But if you wait until then, it’s going to be too late. Feel free to wax nostalgic about the old thing, but don’t fool yourself into believing it’s going to be here forever. It won’t.”
If you don’t understand this you will have a “KODAK – Moment” and wake up one morning and find that the new thing that was not nearly as good as your old thing has now stolen your business.
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