In a recent survey to some of the top manufacturers’ rep firms in the foodservice industry, we asked them what product launch mistakes they see in the field, and here are five that were mentioned over and over again — most of which happen before the marketing communications activities even kick in.
Food myths can be frustrating to foodservice providers and manufacturers alike. But how to correct such common misconceptions? You can probably guess my answer: marketing.
Research is certainly critical for copywriting, just as in life. Here’s a lesson on utilizing all four “dimensions” of research — and tips for trying a new cuisine.
As convenience becomes more essential to our fast-paced society, the popularity of getting restaurant meals delivered is on the rise. But delivering food out of context of the normal restaurant experience creates some interesting questions related to branding.
If you’re just posting with no plan or understanding of how to make your postings more impactful, you might as well tack a flyer to the neighborhood bulletin board. Here are seven tips that will lead to more views, engagement — and perhaps even visitors at your booth.
Lately I’ve been considering some of the advertising language that flies past our ears every day — especially when it comes to describing and marketing food. At any given time, there seems to be a list of hits that consumers want to hear over and over again.