IS YOUR MARKETING IRRESISTIBLE? ... or is it
BORING, BLAND, & UNPERSUASIVE?
Just like good cooking, your marketing needs to generate a reaction
in your recipient that causes them to salivate in anticipation of your
offering. Sadly, most marketing today has been hastily thrown together
or pre-packaged and hence fails to satisfy. It lacks flavor and is
devoid of nutritional value.
The Marketing Chef likens its philosophy to that of a great culinary
chef. Such a chef has the ability to create an explosive dish by
determining and integrating the best quality and appropriate
ingredients. While the chef does not make each of the specific
ingredients, he or she has the ability to know which will interplay the
most effectively to produce unique recipes and create special menus.
F O N D S D E C U I S I N E
FUNDAMENTAL ELEMENTS OF COOKING - FUNDAMENTAL ELEMENTS OF MARKETING
The Foundations, Stocks and Sauces are of primary importance in Cookery
and their value cannot be over-emphasized. It is impossible for the chef
or cook to do excellent cooking if the “fonds de cuisine” are not made
with the best ingredients obtainable. The better the ingredients
employed, the better the final result. It is considered false economy to
neglect this very important part of the Culinary Art.
Similarly,
the Foundations, Stocks and Sauces of
your Marketing are your Strategy, your Message and your Marketing-Media
Vehicles. Each are composed of ingredients that must be carefully
selected, combined and deployed. The quality of your strategy determines
the effective outcome of your tactical execution. The creative crafting
of your message ensures more persuasive marketing to your target
audience. The better your selection and combination of marketing
vehicles or instruments drives efficiency in your marketing.
Ingredients Impact Results.
P A S S I O N
Most business people are not “marketing chefs.” A CEO of a company is
like a restaurant owner or manager – often has a great concept,
technically understands how to run the font of the house operationally
and serve customers; however, does not know how to market its
product-service offering or manage the kitchen. Just as a restaurant
must distinguish itself with a radical point of
differentiation
to survive in a brutally competitive market, so must an organization
differentiate itself in its market.
 The
passion for Andrew Szabo as the Marketing Chef is to create “new
marketing menus” for clients by determining the best strategy for each,
assembling and incorporating the best tactics to achieve the strategy,
and then overseeing their implementation.
The Marketing Chef is available to speak, comment,
strategize or consult to whoever will listen!
|
