Agape in the Aisle
It all became clear in an interview a few years back with a man namedSherwood Schwartz, the television producer who created the dubious passel of 1970s-era comedy shows like Gilligan’s Island, Beverly Hillbillies, and the Brady Bunch, among others. The interviewer asked him to explain why every one of his shows always began with an expository theme song---a song that would explain in vivid detail the premise of the show (“So this is the tale of the castaways….” and “Come and listen to my story ‘bout a man named Jed….” and “Here’s the story of a lovely lady…”). Schwartz said he believed this was the essential week-in-and-week-out ingredient to the success of his television comedies because, as he put it, “the puzzled cannot laugh.” Cut to the aisle of your local supermarket. We use video systems to capture and code shopper styles and behaviors in retail stores. This lets us see thousands of repeated behaviors, many of them eye-opening to ourselves and our clients. But whether the study is about diapers, dog food or analgesics, we too often see a hidden segment of shoppers perhaps best described as “the puzzled.” These shoppers stand perfectly still. They stare at the shelf and—I’m not kidding—their mouths are usually open. When it seems like divine Providence will not explode off the shelf to help them find the brand answer they seem to be looking for, the following sequence usually takes place: they reach for a product, they heft it, they turn it over in their hands, they return it to the shelf, they reach for a competitive brand and go through the same “heft, read and regard” routine before putting it back. Then they walk away, shaking their heads ever so slightly (this is one of the reasons we also do intercepts—a way ...
Sara Lee’s Bread is Making Less Dough
Somebody doesn’t like Sara Lee. It almost seems unfair. After finally recovering from the low carb diet craze of the 90s, the company isfeeling the squeeze from private label, especially in the bread aisle. Thanks to the recession, customers are shunning name brand loaves (and cakes) in favor of cheaper private label starches in order to stretch their grocery budget. Sara Lee must also compete with price-slashing name brand rivals. Not to pick on Sara Lee – other packaged-food companies are gettingpinched – but you have to wonder whether Sara Lee fully understands the customer motivations and behaviors played out at the shelf that might be causing sales to plunge. The company knows profits are down, but competitors Kraft and Kellogg are turning in respectable numbers as shoppers trade takeout for meals at home. Does Sara Lee know why buyers are reaching for the doughy store brand whole wheatinstead of Sara Lee’s innovative Soft & Smooth loaf? Does the company understand on a volumetric basis those who have come to the store fully intending to buy the brand, but then bail in the swirl of the last three feet? And why they bail? Is it price, promotion, packaging or an intriguing blend of yes to all that? Or maybe is it some other lure or allure? Sales are an important, obvious, but crude measure of how shoppers interact with brands. If companies hope to stop the slide toward private label, they need to be where the in-the-moment calculations of the shopper occur. They need to take hold of the in-aisle thinking of shoppers who buy the brand, don’t buy it, and most tellingly, the ones who intended to do so and then decided in favor of another.
Drop a quarter in the jar if you like this post
Maybe I wasn’t in an especially charitable mood, but I thought I had seen it all when I recently spotted a styrofoam cup duct taped to the delivery window of a Dunkin’ Donuts, a sight which gave off the weird vibe that drive-through customers should offer a reward to a forearm for handing them a bag. There are a few topics that are guaranteed to generate heated arguments on the internet. Is it rude ask people to take their shoes off in your house? Is it tacky to have a cash bar at your wedding? And today’s subject, should behind-the-counter employees solicit tips in a jar next to the register? Anywhere you see counter service, you’re likely to see a jar or cup filled with dollar bills and coins. Cold Stone Creamery has raised the tip jar to an art form – workers break out into loud goofy songs when you drop a bill into the jar. Even teachers have gotten in on the act – one instructor conducted an informal experiment by setting a tip jar on his desk, and found that a few of his students threw in some (promptly refunded) change. Nowhere is the tip jar more ubiquitous than the coffee shop, whether it’s the indie rock dive around the corner or corporate behemoth Starbucks. There’s a certain logic behind the coffee shop tip jar; after all, say baristas, bartenders get tips, and making a latte is at least as complicated as pouring a draft beer. Tip jars have their supporters. Counter service employees are delighted to get a few extra dollars for their efforts. Store owners and managers are happy to have their employees rewarded without having to raise prices or wages. And some customers don’t mind the jars, or even find some of the more creative hand ...
