Level 1 Octalysis Certificate - Felipe Munoz-Jaramillo - EM CoffeeYu-kai Chou
Felipe Munoz-Jaramillo is our latest Octalysis Primer who attained his Level 1 Octalysis Certificate. His submission covers the experience provided by a coffee brand from Medellín, Colombia.
Sameh obtained his level 1 Octalysis Certificate with his submission “Plastic Water Bottles”. Sameh designed his own plastic water bottle with an accompanying app in an effort to reduce plastic waste.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
Design Kit: Human-Centered Design - Team OaklandishAlex Krzyzosiak
As part of our design challenge, "How Might We Provide Healthier Food Options for People in Need?" our design team considered existing barriers to getting healthier food options to people in need including infrastructure, distribution, storage, education, access, and capital in order to design solutions for providing healthier food options to low-income residents of West Oakland.
This month in our ongoing FringeStream series, our monthly magazine exploring how the fringes of culture are shaping mass behaviors, we're digging into the a topic that tempts us all: FOOD. In gaining an understanding of FringeStream Food, we've unearthed some interesting findings that recognize how the simultaneous celebration of food culture and turmoil of traditional food systems have led to mainstream confusion over what to eat. Find out how empowered groups are moving beyond our over reliance on over-processed convenience food to create new opportunities and an increasing Appetite for Conviction.
Level 1 Octalysis Certificate - Felipe Munoz-Jaramillo - EM CoffeeYu-kai Chou
Felipe Munoz-Jaramillo is our latest Octalysis Primer who attained his Level 1 Octalysis Certificate. His submission covers the experience provided by a coffee brand from Medellín, Colombia.
Sameh obtained his level 1 Octalysis Certificate with his submission “Plastic Water Bottles”. Sameh designed his own plastic water bottle with an accompanying app in an effort to reduce plastic waste.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
Design Kit: Human-Centered Design - Team OaklandishAlex Krzyzosiak
As part of our design challenge, "How Might We Provide Healthier Food Options for People in Need?" our design team considered existing barriers to getting healthier food options to people in need including infrastructure, distribution, storage, education, access, and capital in order to design solutions for providing healthier food options to low-income residents of West Oakland.
This month in our ongoing FringeStream series, our monthly magazine exploring how the fringes of culture are shaping mass behaviors, we're digging into the a topic that tempts us all: FOOD. In gaining an understanding of FringeStream Food, we've unearthed some interesting findings that recognize how the simultaneous celebration of food culture and turmoil of traditional food systems have led to mainstream confusion over what to eat. Find out how empowered groups are moving beyond our over reliance on over-processed convenience food to create new opportunities and an increasing Appetite for Conviction.
This month in our ongoing FringeStream series, our monthly magazine exploring how the fringes of culture are shaping mass behaviors, we're digging into the a topic that tempts us all: FOOD. In gaining an understanding of FringeStream Food, we've unearthed some interesting findings that recognize how the simultaneous celebration of food culture and turmoil of traditional food systems have led to mainstream confusion over what to eat. Find out how empowered groups are moving beyond our over reliance on over-processed convenience food to create new opportunities and an increasing Appetite for Conviction.
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsEdelman
Look ahead to what’s next for food and drink around the world, and what it means for consumers and brands.
Prepared by Edelman's Global Food and Beverage sector.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
OuterBrand, LLC has developed a brand identity for 500Cal. This is the brand style guide that was created for 500Cal franchise. The style guide talks about the brand development in various stages of development. The guide is broken down into 3 different sections, Research, Development and Implementation.
500Cal is a fast food franchise that OuterBrand, LLC had an opportunity to brand. During the branding process we focused on brand positioning, brand engagement and the brand voice.
Please view the 500Cal brand guide.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
Lisa Tillinger Johansen's presentation based on her book "Fast Food Vinication." At the College of Charleston Think Differently Forum on March 28, 2013.
This month in our ongoing FringeStream series, our monthly magazine exploring how the fringes of culture are shaping mass behaviors, we're digging into the a topic that tempts us all: FOOD. In gaining an understanding of FringeStream Food, we've unearthed some interesting findings that recognize how the simultaneous celebration of food culture and turmoil of traditional food systems have led to mainstream confusion over what to eat. Find out how empowered groups are moving beyond our over reliance on over-processed convenience food to create new opportunities and an increasing Appetite for Conviction.
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsEdelman
Look ahead to what’s next for food and drink around the world, and what it means for consumers and brands.
Prepared by Edelman's Global Food and Beverage sector.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
OuterBrand, LLC has developed a brand identity for 500Cal. This is the brand style guide that was created for 500Cal franchise. The style guide talks about the brand development in various stages of development. The guide is broken down into 3 different sections, Research, Development and Implementation.
500Cal is a fast food franchise that OuterBrand, LLC had an opportunity to brand. During the branding process we focused on brand positioning, brand engagement and the brand voice.
Please view the 500Cal brand guide.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
Lisa Tillinger Johansen's presentation based on her book "Fast Food Vinication." At the College of Charleston Think Differently Forum on March 28, 2013.
As a follow up to last year’s popular “SEO Strategies for PR and Social Media” sessions, Cramer-Krasselt Director of Interactive/Search and PR Daily “SEO for PR” expert Nick Papagiannis provides the latest updates in search marketing tactics to support content strategies. From new search engine algorithms and spam policy guidelines, to how to better optimize brand content in all forms, this session will provide tangible examples and takeaways that will benefit every PR and social media pro.
Content Marketing That Wins: Making Brands, Readers AND Google HappyCramer-Krasselt
Remember when a content marketing plan might have consisted of a single blog post a week? With consumers constantly bombarded with news and content via an ever-expanding array of media and social platforms, brands have been pressed into a “content arms race” that has them posting to blogs, Twitter, Facebook, Google+, Vine, Instagram, Pinterest, etc. every single day. They’re even using automated content creation and curation platforms to feed the beast and stay at the top of search rankings. But how much of this activity actually serves a brand’s business goals? Or truly engages consumers?
During this session, Cramer-Krasselt search, social and content strategists Nick Papagiannis, Steve Radick and Scott Smith offer an integrated perspective and concrete tips to escape this numbers game and instead create high-quality content that reinforces your brand, delivers value to your customers and meets the needs of the mighty search engine.
Social Media Week Chicago - SEO Strategies for PR and Social MediaCramer-Krasselt
Content creation has always been at the heart of a communicator’s role in building and defending a brand. Yet a critical tool for adding fuel to their campaigns is often overlooked or under-leveraged: search engine optimization (SEO). From optimizing press releases to creating high-demand content to making your webpages more Google-friendly, there are a number of SEO tactics and tools that will benefit every PR and social media pro. Cramer-Krasselt Director of Interactive/Search and PR Daily “SEO for PR” expert Nick Papagiannis offers a crash course in search strategies every communicator should know.
The Future of Social CRM - Social Media Week 2011Cramer-Krasselt
Presentation by Killian Schaffer, C-K's CRM Strategy Director for Social Media Week 2011.
Few would disagree that social media platforms are transforming how companies market their products and engage audiences. When you’re in the business of delivering results for your clients, the real value will be found where traditional and social CRM converge. It’s called the Value Trinity – the seamless integration of different forms of consumer intelligence: transaction, relationship and influence.
Welcome to the Program Your Destiny course. In this course, we will be learning the technology of personal transformation, neuroassociative conditioning (NAC) as pioneered by Tony Robbins. NAC is used to deprogram negative neuroassociations that are causing approach avoidance and instead reprogram yourself with positive neuroassociations that lead to being approach automatic. In doing so, you change your destiny, moving towards unlocking the hypersocial self within, the true self free from fear and operating from a place of personal power and love.
https://bit.ly/BabeSideDoll4u Babeside is a company that specializes in creating handcrafted reborn dolls. These dolls are designed to be incredibly lifelike, with realistic skin tones and hair, and they have become increasingly popular among collectors and those who use them for therapeutic purposes. At Babeside, we believe that our reborn dolls can provide comfort and healing to anyone who needs it.
The Healing Power of Babeside's Handcrafted Creations
Our reborn dolls are more than just beautiful pieces of art - they can also help alleviate stress, anxiety, depression, and other mental health conditions. Studies have shown that holding or cuddling a soft object like a stuffed animal or a reborn doll can release oxytocin, which is often referred to as the "love hormone." This hormone helps us feel calm and relaxed, reducing feelings of stress and anxiety.
In addition to their physical benefits, reborn dolls can also offer emotional support. For many people, having something to care for and nurture can bring a sense of purpose and fulfillment. Reborn dolls can also serve as a reminder of happy memories or loved ones who have passed away.
4. Big
power
in
Junior
Gender
role
Amateur
is
the
new
the
hands
of
the
is
dynamics
Professional
“Small”
Senior
shiH
rapidly
5. This topsy-turvy world allows for more creativity and
experimentation. Today’s environment sometimes
requires food companies to turn their perspective upside
down…casual can be luxury and big can be small.
5
7. 1. Food Glue
A
desire
for
more
connec6on
has
mo6vated
people
to
create
in6mate
food
experiences
at
home
versus
ea6ng
out.
Why Now?
• Backlash
against
the
superficiality
of
social
media
“friendships”
• Cooking
skills
showdown
Examples:
• Kinfolk
magazine
• Apples
&
Onions
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8. 2. Straight to the Source
The
word
“professional”
has
been
redefined.
More
and
more
people
opt
to
learn
and
explore
real
ethnic
cuisine
from
na6ves
rather
than
professional
chefs.
Why Now?
• Authen6city
is
greatly
valued
• One-‐of-a-kind
experiences
vs.
standardized
ones
• Anti-corporate
Examples:
• Culture
Kitchen
• Gidsy
8
9. 3. New Twist on the Old Farm
The
culinary
world
aims
to
shed
new
light
on
farming
by
expanding
the
“field”
and
integra6ng
produce
grown
in
unexpected
ways.
Why Now?
• Evolu6on
of
the
“farming”
trend
• Local
farmers
as
the
new
food
heroes
• Locavores
have
become
more
mainstream
• Going
back
to
the
roots
Examples:
• Urban
foraging
• Edible
flowers
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10. 4. Food Curating
Both
chefs
and
diners
are
taking
the
reigns
in
the
food
world
by
cura6ng
their
food
just
the
way
they
want
to
serve
or
eat
it.
Why Now?
• The
ba?le
for
control
in
a
more
unpredictable
world
Examples:
• Torrisi
Italian
Special6es
“There
are
no
menu
subs6tu6ons
available
for
vegetarians,
children
or
dietary
restric6ons."
• STK
Steakhouse
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11. 5. The United States of Food –
Classic Deconstructed
Indigenous
cuisines
are
being
rediscovered,
reimagined
and
reborn.
Not
only
have
Americans
started
to
rediscover
familiar
tradi6onal
dishes,
but
they
have
also
reinvented
the
classics
to
expand
“comfort”
on
our
plates.
Why Now?
• Recession
enhances
na6onalism
• Protec6on
of
the
quintessen6ally
American
Examples:
• America
Eats
Tavern
• Increased
popularity
of
Southern
food
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12. 6. Freaky Friday (For Food)
“Adult
food”
and
“kid
food”
are
gedng
reversed.
Why Now?
• Use
of
healthier
“adult
food”
to
ba?le
childhood
obesity
• “Foodie
na6on”
trickles
down
to
kids
For
Kids
For
Adults
• Nostalgia
for
comfort
fare
takes
hold
of
adults
Examples:
• “Babycinos”
• KraH’s
Adult
PB&J,
Macaroni
&
Cheese
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13. 7. The Sound of Food
Food
has
always
sparked
our
sense
of
taste,
smell,
sight
and
touch.
Now
everyone
from
chefs
to
bloggers
has
added
sound
to
the
mix.
Why Now?
• A
desire
for
full-on
sensory
experiences
• Gradua6on
from
food
visuals
to
food
sound
Examples:
• The
Recipe
Project
• “For
New
York
chefs
like
Eddie
Huang
of
BaoHaus,
one
of
the
most
crucial
ingredients
in
the
kitchen
is
audible,
not
edible.”
–
The
New
York
Times
13
14. The
Hav
8. Food as a Battlefield es
Food
has
now
divided
social
groups
more
than
ever.
• The
haves
vs.
the
have-‐nots
• “Liberal”
vs.
“conserva6ve”
vs.
“independent”
chefs
• Foodie
vs.
an6-foodie
Why Now?
• Food
as
a
status
symbol
Greater
economic
inequality
The
Ha
• ve-‐
Nots
Examples:
• Paula
Deen
vs.
Anthony
Bourdain
• There
are
21
million
students
qualifying
for
free
or
low-‐cost
school
lunches
(up
from
18
million
in
2007)
-‐
USDA
14
15. 9. Waste Not
There
is
an
increased
desire
to
fight
food
waste
for
both
financial
and
ethical
reasons—from
environmentally
friendly
packaging
to
“tongue-to-
tail”
cuisine.
Why Now?
• Social
responsibility
trumps
consumerism
• Frugality
is
in
• Con6nuing
to
push
our
palates
Examples:
• “The
Big
Waste”
TV
show
• Takashi
15
16. 10. Big Goes Little
Big
food
companies
and
retailers
are
trying
to
shed
their
corporate
image
to
appear
“small.”
Why Now?
• Occupy
Wall
Street
movement
• Roo6ng
for
an
underdog
• “Small”
connotes
be?er
quality
• The
exposure
of
mass
agriculture
Examples:
• Chipotle
Cul6vate
Founda6on,
“Back
to
the
Start”
Film
• Domino’s
Pizza
“Oh
yes
we
did”
campaign
17. For more information, contact C-K’s Agency PR team:
Kristin Fletcher / kfletcher@c-k.com or
Becky Johns / bjohns@c-k.com.
You can also follow C-K on:
Facebook(www.facebook.com/cramerkrasselt) or
Twitter (www.twitter.com/cramerkrasselt).
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