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Mike Hohnen

Coaching for personal growth, change and development

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Survey author explores the nation's changing restaurant scene

January 20, 2017By Mike Hohnen

https://www.silive.com/living/advance/index.ssf?/base/living/1098884738176770.xml

“How come we’re experiencing a revolution at every level of the food chain?” asked Tim Zagat, publisher of restaurant surveys worldwide, including the recently released 2005 Zagat Survey of New York City Restaurants.

Filed Under: Trends

Can You Name That Slogan?

April 30, 2016By Mike Hohnen

“CRUMBLE INTO DUST.” Soft-drink, fast-food, and beer brands rely heavily on advertising to shift market share and drive traffic to stores. Yet Wendy’s (WEN ) scored zero recognition after more than two years of advertising “It’s Better Here.” Coke’s (KO ) 18-month-old “Real” effort scored just 5%. On the other hand, McDonald’s (MCD ), which launched “I’m Lovin’ It” in early 2003, scored a better than respectable 33%.

What separates a good ad slogan from a poor one? David Droga, worldwide executive creative director for French ad agency Publicis, says slogans work best when they reflect “not only the soul of the brand, but the company itself and its reason for being in business.” Contemporary catch-phrases, he says, “just crumble into dust.”

https://www.businessweek.com/bwdaily/dnflash/oct2004/nf20041014_4965_db035.htm

Filed Under: Marketing

ADJUSTING TO THE REALITY OF A CONSUMER-CONTROLLED MARKET

April 13, 2022By Mike Hohnen

Larry Light, global chief marketing officer at McDonald’s, once again publicly declared the death of the broadcast-centric ad model: “Mass marketing today is a mass mistake.” McDonald’s used to spend two-thirds of its ad budget on network prime time; that figure is now down to less than one-third.

https://www.adage.com/news.cms?newsId=41759

Filed Under: Marketing

Future profits rest with functional foods

October 23, 2004By Mike Hohnen

The most successful health foods of the future are likely to be functional, and particularly those targeted at children and seniors, predicts a new report

https://foodanddrinkeurope.com/news/ng.asp?id=55603&n=dh296&c=nicyrpmcbktrgxu

Filed Under: Foodservice

Hospitals' Latest Offering: Room Service

April 21, 2016By Mike Hohnen

“At Your Request” or “A La Carte” — lets patients order food directly from the hospital food service department between regularly scheduled mealtimes, even if they just need a snack to tide them over. Better yet, the cost of these special orders are considered part of standard care, hospital officials said. [Read more…] about Hospitals' Latest Offering: Room Service

Filed Under: Foodservice

Your Customer Playing Field

April 21, 2016By Mike Hohnen

How Does Anybody with a Business to Run Do All This Customer Analysis Without Spending Tons of Time and Money?

How do you do it? You can begin to learn a lot about your customers, playing field-both current customers and potential ones-without conducting expensive market research and without wasting tons of time in focus groups. You can integrate your research into your daily conduct of business. It’s not hard.

First, keep it simple.

[Read more…] about Your Customer Playing Field

Filed Under: Marketing

"Make your own fucking salad!"

October 21, 2004By Mike Hohnen

https://missinglink.typepad.com/joblog/2004/10/make_your_own_f.html

A colleague of mine went to the Werner’s Bistro last night, with the chairman if his company. The bistro, in Bedford View is apparently all the rage at the moment.

After a Waldorf salad was delivered with no nuts, they complained to the waitress, who called the manager, Zelda. She grumbled rudely without helping the matter and went off.

A few minutes later Werner himself came out with a tray of salad ingredients and told Craig and co, “Make your own fucking salad!”

So if you don’t get enough abuse during the day, and the basic fundamentals of service bore you, Werner’s may be for you.

It’s like something out of a Monty Python skit…!

Filed Under: Foodservice

Fat and fatter: What can the food industry do about obesity?

April 13, 2022By Mike Hohnen

https://www.just-food.com/features_detail.asp?art=908&lk=rss
Giving away free pedometers, switching to healthier cooking oil, cutting the salt content of products… These are just some of the ways the food industry has been demonstrating its willingness to tackle the obesity crisis. But is the industry to blame for expanding waistlines, or does responsibility lie elsewhere? Kate Barker reports on the latest moves by the food industry to tackle the problem.

Filed Under: Foodservice

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