GhostDraft SA’s Post

A high-culture organisation unites staff around a cause they can believe in, preferably a noble one. That's easy if you are Blue Dragon Children's Foundation or the World Health Org. But how do you do it for a bank or a mechanic? Or a junk food restaurant? Waffle House do. Even when a Waffle House is not currently surviving a natural disaster, staff can be proud to work for one that can. Theyknow that they may get opportunities to turn bad coffee and hot unhealthy food into comfort and support to those under duress, and be loved for it. They can even volunteer to go help one that is. Who knew waffles could be noble? Oh, and that bank? " Financing New Zealand battlers into homes”. "Lubricating a vibrant economy”. “ Protecting national prosperity”. The mechanic ? “ keeping families safe and mobile”. “keeping the classics alive”. “Stance with attitude”. Ok, that last one isnt so noble but it's sick. #culture #teal

Dynamic pricing is a model we’ve long seen used in travel, but how do consumers feel about surge pricing when it comes to their favourite fast-food? Wendy’s recently revealed plans to experiment with dynamic pricing, charging more for the same menu items during peak dining hours. But, with food inflation already high, will brand loyalty be enough? Or will customers seek pricing over product? In our latest blog post, we look at the pros and cons of this controversial model and offer some tips on how to maintain customer trust during trial transitions. #ConsumerInsight #Disruption #PricingStrategy https://lnkd.in/ggp-bC5e

There isn't a single product in sight. A good ad should create a mental shortcut in the readers mind, this goes the same with organic content. The connection you're drawing is essentially the product market fit. You're inferencing the lifestyle application of the product in connection to the lifestyle of your desired consumer. There's many ways to show this without blatantly showcasing the product and general attributes. You're advertising is like a puzzle piece that fits into the consumers image of life.

There have been a number of articles and stories in recent times on cultural appropriation and/or trying to enforce rights in descriptive terms (particularly in the food/drink sector). This is another one, this time regarding the mark PHO. #trademarks #trademarklaw #trademarkattorney #ipattorneys Mewburn Ellis https://lnkd.in/eRjyKWqP

Good to know ;)

In April, a boycott of fish markets quickly spread across Port Said in response to rising food prices. In the latest episode of Babel with the CSIS Middle East Program, I unpack the motivations and impacts of the boycott: https://lnkd.in/gDHjA9Hi

Important map to have in hand for when you next visit Scotland

Remember when Julia Roberts played Erin Brockovich back in 2000? Come meet the REAL DEAL and be part of a local thoughtful conversation about how we can all be part of the solution for clean and safe water. Get your table or tickets before they're gone! And reach out about how you or your organization can sponsor the event! #supermansnotcoming #erinbrockovich #juliaroberts #environment #nature #sustainability #climatechange #ecofriendly #savetheplanet #sustainable #zerowaste #gogreen #recycle #green #earth #eco #plasticfree #sustainableliving #globalwarming #environmentallyfriendly #pollution #climate #reuse #conservation #water #wildlife #ecology #recycling #climateaction #climatecrisis #energy #plastic #plasticpollution #health #noplastic #renewableenergy #ocean #savetheearth #environmentalist #life #saveearth #waste #education #science #biodiversity #environmental

It’s amazing to see big-name chefs come onto Substack. Content used to be kind of a losing — or at best, break even — play for restaurant chefs: It's expensive to create and difficult to monetize at any meaningful scale outside of cookbooks. And for many (not the Ottolenghi’s of the food world, but for many of the chefs who primarily earn through their restaurants) cookbooks themselves are not always a major financial win. That they can immediately monetize via Substack subscriptions absolutely changes the game for restaurant chefs. Chefs/restaurant owners: If you want to talk about starting your own paid subscription newsletter. Hit me up and let's figure it out. Message me here or email me: hdc@hillarydixlercanavan.com

Did you know Le Gavroche was dog-friendly? Indeed, the first restaurant in the UK to be awarded three Michelin stars, a prestigious accolade it held from 1982 to 1993, welcomed canine companions with open arms. In an era where high-end restaurants typically prohibited dogs, fearing they might disturb other patrons, Le Gavroche stood out with its unique policy. Interestingly, their stance on babies was stricter than on dogs. High-end restaurants often assume that dogs might not be suitable for such refined environments, worrying they could cause disturbances. However, the real issue often lies not with the dogs, but with their owners. Well-behaved dogs are less likely to disrupt the dining experience than unruly patrons. It's worth considering why problematic human behaviour isn't met with the same stringent policies. So, why do you think Le Gavroche embraced such an unconventional stance? What does this say about the evolving dynamics of fine dining? PS - can I remind all high-end restaurants (and everyone else) that there is NO law preventing dogs from entering their premises? It's entirely up to the owners to decide whether to allow them in (you rock, Roux family!). #michelin #finedining #dogfriendly