Coaching for personal growth, change and development
https://www.nytimes.com/2003/09/29/business/media/29clea.html?pagewanted=print
First, ESPN put its name on a restaurant chain. Then Fox Sports followed with its own branded restaurants. Now Clear Channel Communications in San Antonio, the nation\’s largest owner of radio stations, has licensed the name of the biggest local sports radio station in Minnesota to start KFAN the Restaurant.
The popularity of Royal-Class airport lounges and invitation-only Centurion credit cards are just two examples of modern man’s immense need for respect and privilege. The more access consumers have to outstanding quality goods and services (the DVD player in your living room probably doesn?t differ too much from the one Queen Elizabeth?s grandchildren use to watch ?Lord of the Rings?), the more they want exclusivity and status of a different order. The kind that visibly sets you apart from the masses and gives you access to privileges most others won?t get.
Links til artiklen og billeder i MORE [Read more…] about MASSCLUSIVITY nyt Marketing Buzz word
Ads position sandwiches as “a break from the past.”
Responding to consumers’ desire for healthier fare at fast-food restaurants, Burger King has introduced a line of low-fat, grilled-chicken sandwiches, which are scheduled to begin appearing in restaurants on Wednesday.
Læs mere: https://www.adweek.com/aw/national/article_display.jsp?vnu_content_id=1981699
In 1982, Weinzweig founded Zingerman’s Delicatessen with Paul Saginaw, who is still his partner. Over the next 10 years, the deli became world famous–and then hit a wall. Faced with the choice of changing the company or letting it stagnate, the partners came up with an ingenious strategy that has allowed them to retain the best aspects of small-business life while enjoying the benefits and challenges of growth. The result is ZCoB, consisting of seven small businesses in and around Ann Arbor, Mich., with two more in the active-planning stage. Together the businesses do a profitable $13 million a year in sales.
Check them out: https://www.zingermans.com/Index.pasp
and : https://www.easternecho.com/cgi-bin/story.cgi?4045
Read the article in USATODAY https://www.usatoday.com/money/industries/food/2003-10-01-deli_x.htm
Over the years, dot com companies have struggled to establish a presence in the ‘real’ world, to remind potential customers of their existence outside the confinements of a computer screen.
Online travel company Expedia.com has come up with an interesting solution: build ‘wired’ cafés at airports, where, after all, every passer-by could be an existing or potential Expedia customer. Each café table has a ‘road warrior’ station, with phone jacks, free internet access and electrical outlets for devices and recharging cell phones.
The first Expedia Café opened its doors in San Jose Airport in 2001, and a second one in Los Angeles International Airport last year. The food, beverage and retail services are provided by HMSHost Corp.
Online Marketing Strategies: Think Horizontally
by Richard Chambers, President, TravelCLICKinteractive
On-line hotel marketing has traditionally been built in a vertical format. That is, the hotel Website is constructed with a Home page, followed by Accommodations, Dining, Meeting Rooms, Golf, Spa and other individual pages with navigation buttons guiding the consumer through the myriad of services offered within the hotel. This approach is much like the sales brochure design that uses different lengths of paper for each capability so that when you stack all the sheets together you can read each headline. These ‘first generation’ sites were built and marketed for the early consumers who were looking on-line for hotels.
Read the article: https://www.hospitalitynet.org/news/All_Latest_News/4017147.html
[lang_da]Vi får hvad vi måler – men måler vi de rigtige ting?
Det er almindelig kendt at vi får hvad vi måler – vil man have bedre bruttoavancer, lavere løn omkostninger osv. er det først skridt at intensivere sine målinger. Regn løn procenten ud ugentligt, og i løbet af et par måneder begynder den straks at se lidt bedre ud – ofte uden at man har gjort meget andet end at sætte fokus på problemet gennem sine målinger. Dygtige hotel- og restaurantfolk måler bruttoavancer og lønprocenter ugentligt – de rigtig dygtige gør det dagligt, men det er en helt anden historie. Min pointe er, at vi godt ved, at det der måles, er det der giver forbedringer i den sidste ende. Men måler vi så de rigtige ting? [Read more…] about SPC: Teorien bag – de ekstraordinære resultater
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