Apr 11 2014
Over the past ten years, the number of dietitians employed by supermarket retailers has grown tremendously. The midwestern-based chain, Hy-Vee, now employs a registered dietitian in almost every one of its 230-plus stores. What better place for consumers to seek dietary guidance than where they shop? The Food Marketing Institute’s Shopping for Health survey, taken by 1,500 retailers, showed that 85 percent employ dietitians at the corporate level, and about 50 percent employ dietitians regionally.
The FMI survey also reports that nearly 50 percent of shoppers are confused by information surrounding nutrition and, if they had to choose an expert to help them live healthier, most would choose a dietitian over a personal chef or a personal trainer. A few reasons why grocery-goers may utilize the services of a registered dietitian are to seek guidance on shopping for specific diet-related health concerns, for help on how to read food labels and ingredient lists, or for ways to help them create healthy meals for their families.
Supermarket dietitians wear many hats and their role(s) differ store to store. They lead found-in-store tours that teach customers how to navigate the aisles and decipher front of packing claims…
Apr 9 2014
As PR pros, we are wired to think outside the box. Many times, that’s a good thing. But when it comes to tweet chats, be predictable, do less and for the love of god, don’t be creative. After hosting more than a dozen tweet chats for wine clients, I swear by these five tips to organize a successful chat:
Apr 4 2014
I work in public relations. I classify groups of people and then determine the best way to communicate with them for a living. Literally, it’s my job. But I hate being classified.
Technically, I’m a Millennial. But I refuse to think every Millennial-based stereotype applies to me.
And, yes, my voter registration card technically identifies to which party I belong. But I seriously dislike the idea of taking a hard left or right.
And, sure, I love food. I love shopping for it, preparing it and, most of all, eating it. I think about food for a large portion of the day. I read about it, talk about it, pin about it, ‘gram about it.
I’m interested in where it comes from, how it gets to me and how it’s made. I think about the nutritional value, and how much of it is lost when I cook. But does that make me (*cringe*) a “foodie?”
Wikipedia defines a foodie as someone who “seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.” Or, as Adam from GIRLS would say:
Mar 14 2014
Last night I went to Trader Joe’s to buy milk. Sounds like a simple task, right?
This was me when I got to the milk aisle:
There were so many options, I didn’t know where to start.
Soy? I hear that’s good for you. Almond? That sounds delicious. Coconut? Will it make my skin look like I’ve been at the beach?! Rice? Hmmmm ….
Twenty minutes of hemming and hawing later, I left with a carton of each.
Raise your hand if you’ve ever had that experience.
My own experimental purchase, along with that of millions of other purchasers in the past year, is a threat to real milk. It’s one of many challenges the dairy industry has to contend with in its quest to grow milk sales, which declined by about 1% in volume last year according to Euromonitor International.
While cow’s milk still dominates the market (its sales are valued at 9x that of non-dairy per Ad Age ) exotic plant-based options have crept up like a pride of lion prepping for a kill. Last year, Silk Brands, which makes…
Mar 5 2014
After six years of the Big Apple grind, my husband and I relocated to the ‘burbs of Richmond, Virginia. Working in beverage marketing, I am fully aware this is media no-man’s-land. For nearly a decade, I had been so busy catering to major market influencers that I rarely thought about the best way to engage the other half of the country (aka, the more than 115 million people living in suburbia today).
Luckily, smaller markets offer communication professionals great opportunity to score big and perhaps hit a homerun long enough to benefit activities in major markets and the overall marketing campaign at the same time.
Here are three marketing lessons I learned from suburban living:
Feb 5 2014
As a wine person (blogger, drinker, publicist, etc.) I’ve grumbled many a grumble over the state of the wine media. For every Eric Asimov column that elicited an enthusiastic fist pump, there was a letter from an editor about the risks of purchasing futures that set my eyes rolling far back into the depths of my head. There just seemed to be a lot of the same-old-same-old. With so many exciting things happening in the wine world, I was getting bored.
With the start of 2014 comes change. Here are two things happening in wine media that make me happy:
1. Two new wine online magazines have made their debut:
Jan 15 2014
A few things happen chez moi every January. I throw away all leftover Christmas cookies, lock the cellar (this is short lived) and purge my house of all signs of anything delicious. Beyond that, the post-holiday haze also comes with some trends forecasting. Well, tick tock, it’s time for my super sweet, wine trends list for the year, inspired by some wine pals across cyberspace:
1. Bubbles Beyond Champagne
According to several top sources, Americans’ insatiable demand for bubbly will expand increasingly beyond Champagne into other sparkling production areas, such as France’s Loire Valley and Italy’s Conegliano-Valdobbiadene (think Prosecco). On Wine-Searcher, Tyler Colman quoted Patrice Cappiello, Wine Director of popular NYC restaurant, Pearl & Ash, predicting the rise of other kinds of bubbly given the rising popularity and sourcing difficulty of “grower Champagne.” W.R. Tish of Beverage Media also predicts a continued rise in demand of Prosecco, siting increased quality and consistency. For any other bubble lovers who went a little overboard on Cyber Monday this past year, this will come as…