This trend makes perfect sense through the lens of Raymond Lowey's "Most Advanced Yet Acceptable" (MAYA) principle, that the Atlantic Magazine writer Derek Thompson summarized beautifully in his article about what makes things cool, "[Lowey] said to sell something surprising, make it familiar; and to sell something familiar, make it surprising."
in reading the book, I found it was also a very helpful guide to many of the food marketing tactics that we see used today. I’ve provided some examples below.
A reader, who is a veteran, asked, "How do restaurants benefit from giving free meals on Veterans Day?" Let me first start by saying that it is my hope and my assumption that the main reason that businesses offer free items and discounts to veterans is because they truly respect what they have done for... Continue Reading →
Instacart, a grocery delivery service especially marketed to busy young professionals such as myself, has started offering their services in Houston, Texas. I was curious how much it really cost to use their services. Luckily, I had my last grocery receipt, so I decided to do a comparison. In short, to use Instacart would cost me about... Continue Reading →
If you've ever been curious about the inner-workings of food marketing, I highly recommend this article, Supersize v undersize: food portions and obesity. As someone who interned in food marketing and took a couple of courses related to the subject in college, this article does a great job at pointing out some of the tricks of... Continue Reading →