Showing posts with label Marketing. Show all posts
Showing posts with label Marketing. Show all posts

Wednesday, May 9, 2018

Recent reading

California is considering putting cancer warnings on coffee. The reason is that it contains a compound called acrylamide that causes cancer in rats in large doses. The problem is acrylamide is also present in half the foods we eat. An article that makes a good case for the public health risks of over-warning about a problem.


Do you think that online site changed its prices just for you? Maybe it did. How dynamic pricing works. 

Friday, March 4, 2016

Recent reading, design edition.



A comparison of Lush and Body Shop's website. Hat tip to Joseph Richardson.

An incremental design improvement, made over a weekend kaizen event, and the result is a machine that has outlasted four "improvements". A great article on why the B-52 is still the main big plane for the U.S. armed forces. 

Tuesday, January 12, 2016

Wednesday, October 28, 2015

Recent Reading


A nice article on the inspiring work of Jonny Hunter and his Madison, Wisconsin-based Underground Foods. Among many other things, they make a very fine summer sausage

How our slate cheese boards are made: images.

Singles Day, November 11, is China's Cyber Monday. Alibaba, China's biggest online retailer found out bra size could indicate spending power. Correlation? Causation? Who cares. Data marketing is weird. 

Friday, August 15, 2014

Silicon Valley wants to deliver your food



Restaurants and small food shops have always been flustered by delivery. On the one hand they could help customers—and find more of them—if they took orders online and delivered. On the other hand there's the problem of how to price delivery, the logistics of delivery and the problem of setting up an online order system and making sure its inventory is accurate.

In the last year there's been a wave of new Silicon valley start-ups that try to help with the last part—the online order system. 

The most prominet are Grubhub and Seamless. They take orders for restaurants. The restaurants figure out how to make the food and deliver it. Grubhub and Seamless take a cut that's probably around 20%. Speaking personally, I've used Seamless a lot in Brooklyn and it's very good. The benefit to a restaurant here is that they only have to figure out the logistics part of delivery. They can put all or just part of their menu online—and make it available at times that make sense to them.  Take Prime Meats in my neighborhood, a fancy restaurant that's full almost every night. They are on Seamless but in order to prevent overburdening their kitchen they initially showed up on Seamless only between 5 and 7pm, when they were slow.

In the novelty arena, you can also order pizza on a smartphone, albeit in a ridiculous way. There's a one button app that, when you push it, delivers pizza in 30 minutes. From somewhere. Anywhere.

In a more interesting twist, Square, the payment processing software company, is buying a food delivery company called Caviar. This is the only Silicon Valley firm I know trying to do the delivery part of the delivery business. Presumably the idea here is that a restaurant can buy their POS system from Square and the delivery software—and delivery logistics team—will come along with it.

This is happening with grocery, too. I just spent time at Bi-Rite and talked with the GM Patrick (ex-Zingerman's Deli manager) and learned about Instacart, which Bi-Rite just joined. With Instacart you place your grocery order online and they find someone to go get it from you. It's not an employee of the grocery store, it's not an employee of Instacart, it's just some shmo who signed up to be a grocery store picker. (They call them pickers, just like we do for people who pick items for boxes on our production line). Like with Grubhub and Seamless, Instacart takes a cut.

How these all play out will be interesting. Short-sighted merchants, or ones that do their own order and delivery, may look at the cut these companies take and say they don't need to pay someone else for something they can do on their own. The problem there is they will be shut out of network effects. The more merchants sign on to Seamless the more common it'll be for customers to shop there. If you're a merchant and you're not there, you'll loose out. Merchants will be saving cost to give up sales, which is rarely a good move.

What's the downside for the customer? On the restaurant side there seem to be very few negatives. Seamless doesn't mark up for delivery so why not order online and get the same food you could have driven to pick up brought to you for free? On the grocery side, I can see inventory being a hard nut to crack. Right now Instacart has no database connection between what's for sale online and what's in stock at the merchant. If something is sold out, the merchant has to remember to go to Instacart's website and mark it sold out. Will that happen? Sometimes, but not always. That will mean upset customers. Instacart gives leeway to their pickers to choose subs or call the customer to see what they'd like, but either answer is a flawed fix, one that will frustrate customers and hurt sales.

Tuesday, July 15, 2014

Saturday, May 24, 2014

Should Zingerman's fear same day delivery?



Another day, another article about how someone is launching a same day delivery service. This time it's Google. They're going to compete with Amazon. Who's now also competing with eBay. And so on.

Should we be worried about any of this at Zingerman's Mail Order?

In general, it pays to be worried about Amazon. They understand retail, they have good service (as long as you don't want to talk to anyone) and they have the cash—and willingness to spend it—for experiments like no other company on earth. And I don't mean experiments like drone delivery. That was an emperors-new-clothes idea that won't happen, a PR stunt that, for some reason, the press fell for. Amazon may experiment in other difficult-to-copy ways, though, like creating local (human) delivery forces that directly compete with UPS and FedEx.

On the other hand, I have zero concerns about Google competing with us. Whatever is in their company DNA, giving good service to customers ain't it. Their adventures in retail have been mostly disasters, I don't expect this to be any different.

But thinking more generally, should a small online shopping company like ours be afraid of these experiments in same-day shipping? Should we be worried about all these super-fast delivery services since everything we ship takes a day or two to get anywhere? 

In the short term, no. Why? The answer lies is in how these companies make same-day delivery work.

To do same-day delivery you need very short lead times on the stuff you sell. The way you get very short lead times—I'm talking hours, not days—is by having all your final inventory on hand within a short drive of your customers, or making it to order, like a pizza shop makes pizzas to order. Make to order is out of the question for Amazon so they need inventory.

Same-day inventory must be reliable. When customers ask for it you need to have it on hand at that moment, you can't wait for it to be delivered to your warehouse tomorrow. To ensure reliable inventory without stocking gazillions of units of every item you need to be able to forecast demand very accurately. To do that you need demand to be steady. What kind of items are demanded steadily? Things people use all the time, like milk and toilet paper. And the greater number of people that use them, the more steady the demand becomes since it's averaged over a larger population. So the way to get really steady, forecastable demand, is to sell staple items to lots of people. In practice, that means Amazon is going to park a huge warehouses of paper towels next to huge cities like Chicago.

That tells you what sort of business they're out to compete against. They're going after grocery stores and smallware retailers. This is about saving people the hassle of driving, parking, finding, paying for and hauling their own essentials. If you're a small company that sells mostly commodity off-the-shelf items in a big city, you should be worried. But for those of us whose primary business is shipping hard-to-find gifts to suburbs it's not very relevant.

What about the long term, should we worry about that? Well, as they say in economics, in the long term we're all dead, so there's that. But generally speaking, anything that reduces barriers to buying online helps online sales. One of the biggest barriers to online sales is time. You can go get something at a nearby store faster than you can get it from an online store. To the extent that barrier is reduced—or removed—the more people will shop online. If some companies can offer it and we can't then we're in a worse position. That's a lot of ifs, and that's a lot of time—a lot can happen before they're answered. I'm happy to watch companies with deeper pockets than ours fight it out and figure it out first.

It's interesting to watch this version of retail history repeat itself. Delivering staple items is essentially a very old business model brought back to life. We used to have all kinds of everyday needs delivered like ice, milk, eggs and coal. Some companies, perhaps unaware that the 20th Century was happening, never stopped.

This kind of delivery used to exist primarily because people lacked personal transportation (which is why they're still around in some cities where many people don't have cars, like New York). Today, deliveries are returning mostly because the biggest, best retailers like Amazon don't have physical stores and, frankly, don't want to build them. We used to think of these internet retailers as national, then global. They still are. But with same-day delivery, Google and Amazon are now going deep local.

Tuesday, March 25, 2014

Did you mean that?


This bus stop ad for the Whitney museum's every-two-years art show appeared in New York this week. Clearly it wants to be make a point about being a discoverer versus being a follower. But the phrasing makes me feel like it's promoting overpaying and inconvenience today versus ubiquitous easy access tomorrow. Tomorrow sounds better, I think I'll wait thanks.

 

Monday, March 17, 2014

Recent Reading, Multimedia Edition

What the hell happens after you click submit? Radiolab makes a masterful edit of Mac McClelland's amazing Mother Jones story of being a picker in a giant fulfillment warehouse. Hat tip Betsy Bruner.


A leathermaker gives a lesson on how to knock off his own product. A sly way to advertise., hat tip Tom Root.






Tuesday, February 25, 2014

Recent reading


Japan gets my honorary Office Space award for this, a gigantic, totally weird national competition for best office phone answerer. Hat tip to Val.

A restaurant that sells food past its expiration date? This might just have a chance. An ex president of Trader Joe's is starting a very different kind of food experiment. 

Annie's Mac and Cheese is everywhere. It sells itself as the slightly-better-for-you version of boxed mac and cheese. Is it? Who knows. What's crazy is the "sauce" is based on cheese popcorn—her ex-husband invented Smartfood.  Annie essentially turned Smartfood's topping into Mac and Cheese, convinced everyone it was healthy, sold stock to their customers, then got very, very rich. Welcome to the new "food" business.



Thursday, February 13, 2014

What's going on, microbrews?


 
American microbrews appear to be afflicted by a mutation of the virus that has long infected the hair salon industry: terrible names. Hair salon names suffer under horrible puns like "British Hairways" and "Combing Attractions". American microbrews, on the other hand, are cursed by, what, as far as I can tell, is a simple case of male tomfoolery. I say that because looking around the beer aisle I can't imagine anyone but a fifteen year old boy thought up most of the names. Some, like Dogfish, sound like grunge band rejects from the 1990s. Others, like Slippery Pig and the above Ashtray Heart, seem like they won the clever drunk dude napkin brainstorm contest. The worst of the lot are mildly sexist and/or violent, like Fat Bottom and Wicked Beaver. All told, it's a sad lot that make microbrews like Bell's stand out even more, not just for the quality of their beer but the rare note of dignity their name lends to the bodega beer case. 


Tuesday, November 12, 2013

Saturday, August 3, 2013

Ideas worth stealing: Chipotle's giveaway card





Chipotle continues to do great informational marketing, even when they're giving burritos away. Everyone in the company gets these to hand out at will. What doesn't come through in my scan is the heft and quality of the card. It's as thick as a refrigerator magnet and "bean genius" is printed in reflective foil. Why do such a high level print job on a giveaway? Exactly.


Thursday, June 27, 2013

Meat Envy

 

I’m a part-time vegetarian. I leaked this information to a friend recently and she was a bit taken aback. I guess I can understand. Since the catalog and website I lead are full of pig parts and a bacon club is our best seller it’s probably easy to imagine I'm powered by pork 24/7. (Please don’t tell bacon that I don't eat it every day, it might get jealous.) If you ask around in the food industry, though, you’ll find I’m not even close to unique. There are many closeted part-time vegetarians among us. My streak of vegetarianism tends to run during daylight hours. It’s rare I eat meat before dinner—virtually every lunch I have is all vegetables. I’m also a huge fan of restaurants that do vegetable dishes well (when restaurants start to figure this out I predict it'll be a powerful trend).

I still love a good debate with vegetarians about their life choice. There are many reasons why but mainly it comes down to the fact that vegetarians, on the whole, think about what they’re eating more than most of us. Since a large part of my job is thinking about eating they’re usually engaging folks for me to discuss food with.

All this is a long walk to get to my point: meat envy. The foods pictured were at two markets in my neighborhood but you could find something like them anywhere. I knew about tofurkey but I'd never heard of beefless sliders or vegetarian chicken. Prepared packaged food sold as vegetarian has a horrible tendency to market itself with meat envy. "So good it tastes like meat!" Why do these companies insist on selling to vegetarians like they’re losing out, that they can be happier if they just ate vegetables that looked or tasted more like animals? No vegetarian I know thinks like this, it feels foolish to sell this way.



Monday, May 20, 2013

C.S. Lewis writing before cable TV


"You can get a large audience together for a strip-tease act — that is, to watch a girl undress on the stage. Now suppose you come to a country where you could fill a theatre by simply bringing a covered plate on to the stage and then slowly lifting the cover so as to let every one see, just before the lights went out, that it contained a mutton chop or a bit of bacon, would you not think that in that country something had gone wrong with the appetite for food?
- C.S. Lewis 
 For me, magazine food photography, mostly the same feeling.


Saturday, June 11, 2011

Why aren't you on Facebook?


Internet Week festival is on in New York. I took part in a panel of entrepreneurs speaking about technology and its impact on small business. 

The room was full of mild mannered media and IT types. At one point someone asked how we were using social media. The other panelists were all over it. They posted on this, streamed that and in general had it going on. I told the room that my mail order business didn't have a Facebook page, had no real blog to speak of and I didn't Twitter. Sweet Jesus, was that the wrong answer. It was like I claimed the internet was a series of tubes and farted in the church punchbowl at the same time. There was a collective choking sound. Some laughed because they thought I was joking. Others barked in disbelief. Everyone else just stared. The panelist next to me took the microphone away from me.

I guess telling internet week that my business didn't use social media was like being invited to a convention of dairy farmers and admitting I avoided milk. I wasn't trying to be a contrarian for its own sake, though. My feeling was — and is — that the long term vision of your company and a new opportunity need to meet, hold hands, and fit with each other. If they are not in sync then you should pass. After all, in small business we have incredibly limited resources. Managing is a constant case of editing, of choosing one thing and not another, of saying No.

For a long time I didn't think Facebook and ZMO were right for each other. I told Facebook "No." While many opportunities are simple and quick to test, this wasn't one of them. I knew it would take time to do well. I knew we'd need to devote people and resources to it. We'd need to learn a new way to talk to Friends that honors our high level of service. We would need to solve problems in a new way since everything is aired in public. We would need to learn how to fold it into our day-to-day work. To do this we would need a champion and a vision of success that works with other Zingerman's Facebook pages. We would need a way for us to measure whether we're doing well. 

I saw all those things but it wasn't clear what Facebook would add that synced with our vision of selling food at a profit. It wasn't that I was against social media. We just had to weigh the real costs and service issues it would create with the benefits — and put all of that under the light of the vision of our business. When I said all this I got some nods. One person silently mouthed, "Thank you." Several who'd gasped earlier said they wished more businesses had such a long-term strategic approach. I'm sure many still thought I was hopelessly out of touch and just making excuses.

Later, after the ruckus died down, I admitted that we're starting a Facebook page this summer. We have a vision, we posted for the champion position, we're going to hold hands with social media and see if we can be with each other. The room sighed in relief. 

Sunday, December 20, 2009

What do fake hamsters have in common with food sales?



I ran across this article today and thought it was worth sharing. It's about Toys 'R Us and their approach during the economic downturn. While they're certainly much different than ZMO in many ways, their CEO's take on managing during the downturn dovetailed with a lot of what I think is important.

The merchandise is what people want. If it's fun and interesting and good, people will buy it. Focus on that.

Don't get lured into fighting price battles. That's a zero sum game.

Innovate. Be exciting. Do things your customers don't expect. When things are bad, try to figure out how to give more service, not less.

Don't be dour and constantly tout "recession special" bunk. It's depressing. No one wants to buy anything from someone who's depressing.

Tuesday, June 16, 2009

Non-required Reading

In the last couple weeks I read two articles I felt were worth sharing.

The first — and most pertinent to ZMO — is How David Beats Goliath. Malcolm Gladwell describes how underdogs can even their chances when they're fighting the big guy. It's mostly about sports but the lessons can easily apply to, say, a small food company in the Midwest. He also manages to squeeze in an interesting diversion about batch vs flow that's kind of interesting. If you like what you read I'd be happy to share some more things penned by Gladwell, who is a damn compelling writer.

The second isn't related to ZMO but affects us all. It's an article called The Cost Conundrum. The author compares two towns in Texas, one of which has the highest health care bills of any city in America but doesn't seem to get any better health care. I read a lot of this kind of stuff and this is the best article I've ever read on America's health care system by far. It's so good Obama made it required reading in the Oval Office. I'm not requiring it at ZMO of course, but if you're interested in the subject I highly recommend it.