AMC’s “The Pitch” premiered Sunday with a sneak-peek episode that featured advertising agencies McKinney and Wong, Doody, Crandall, Wiener competing head-to-head to create a winning ad campaign aimed at bringing 18- to 24-year-olds to Subway for breakfast. In the end, McKinney won for its “Wake Up Your Taste Buds” campaign featuring YouTube rapper Mac Lethal. I interviewed Subway Chief Marketing Officer Tony Pace about what the company hoped to gain from “The Pitch” and what Subway looks for in a winning ad campaign.
What does Subway hope to get out of its participation in “The Pitch”?
We’re always in search of great content that we can extend through our digital channels. We have had a lot of success with other branded integrations and felt some of the work created by the winning agency could ultimately be translated for use in the digital space.
What is Subway looking for in a winning ad pitch? (read more…)
This blog series is brought to you by the International Foodservice Manufacturers Association (IFMA), the leading trade association for the foodservice industry. This series will focus on ways to optimize across the entire supply channel and bring consumers back to foodservice.
Foodservice industry leaders are keeping optimization top of mind now more than ever, with the goal of providing the best product and experience to customers while making the best financial decisions for their company amid an economic downtown.
What is optimization?
To Matt Riddleberger, vice president of supply chain services at Firehouse Subs, optimization “means driving as much product through one supplier or distributor as possible. This allows you to leverage volume from a cost perspective, along with leveraging your freight as well. Optimization also includes the review of miles that the product travels before reaching the end user. Reducing miles also reduces the freight costs.”
Shipping products in full truckloads and increasing the number of delivery locations can help drive down costs and keep companies growing. (read more…)
This blog series is brought to you by the International Foodservice Manufacturers Association (IFMA), the leading trade association for the foodservice industry. This series will focus on ways to optimize across the entire supply channel and bring consumers back to foodservice.
Innovative product ideas can come from anywhere, from the employees who make a product to the customers who use it in their homes and businesses. I talked with Norb Mayrhofer, global vice president of Procter & Gamble Professional at Procter & Gamble, about innovation in the foodservice industry and how companies can maximize creativity and value while minimizing risk.
How can methodologies and best practices be applied to innovation in the foodservice industry?
I see a few ways this can happen. Within a given segment or even category, learning “best practices” from another business in the same segment or category can be an easy innovation a company can implement. The same can be said, again within the industry, from another segment (i.e. (read more…)
This week’s offbeat food stories include tales of restaurants that took a hit and came up swinging. One eatery is suing online directory Dex Media because of a derogatory listing, while a New York City coffee shop plans to go nowhere, despite the fact that Starbucks is taking over its digs.
- Salt is salt. Or is it? Serious Eats writer Max Falkowitz took up the question of whether fancy sea salt from different parts of the world adds something different to a dish. The result of his taste test: Some kinds of salt bring extra flavor, while others are indistinguishable from the box of Morton Salt on the table.
- The owner of New York coffee shop The Bean found out it would be leaving to make room for a Starbucks only when someone showed up with a tape measure ready to renovate. The shop, which was on a month-to-month lease, quickly found another space — 100 yards away, The New York Times reported.
Have you ever walked into a restaurant and immediately felt déjà vu? Lawyers for burger chain In-N-Out got that feeling recently when they noticed strong similarities between the look, feel and menu styling of their client’s establishments and Aberdeen, Md.-based Grab-N-Go.
Eater and Huffington Post both reported on the lawsuit that In-N-Out’s lawyers filed against Grab-N-Go, as well as a similar case the company filed last month against Boise-based Burger Express. In both cases, In-N-Out claims the other guys’ logos and menus imitate its own much too closely, and the chain wants permanent injunctions making the other eateries change their looks.
Trade dress conflicts are different from trademark infringement cases, in which companies protect a specific word or phrase that has or will come to represent the company in the eyes of the public. Trade dress claims are less concrete, encompassing everything from the cuisine and names of the dishes to the menu font, furniture color and background music. (read more…)
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