Sportsneakers: Performance Shoes Trip Up

Quartz: “As sneakers have grown into the everyday footwear of choice—even in the office—for millions of Americans, performance shoes have been pushed aside by styles that co-opt their looks and comfort but shed their athletic intent … In 2017, sales of performance shoes dropped 10% to $7.4 billion, while sales of sport leisure sneakers grew 17%, reaching $9.6 billion.”

“Some brands have capitalized better than others. While Nike is by far still the king of the US sneaker market, Adidas has made significant gains in the US by delivering the fashionable, athletic-inspired shoes shoppers want. Nike has a deep roster of these styles, but its newer shoes, such as the Epic React Flyknit, still emphasize performance.”

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Purchase Brands vs. Usage Brands

Harvard Business Review: “Where traditional brands focus on positioning their brands in the minds of their customers, digital brands focus on positioning their brands in the lives of their customers. Furthermore, they engage customers more as users than as buyers, shifting their investments from pre-purchase promotion and sales to post-purchase renewal and advocacy.”

“Purchase brands focus on creating demand to buy the product, while usage brands focus on creating demand for the use of the product … Purchase brands emphasize promotion; usage brands emphasize advocacy … Purchase brands worry about what they say to customers; usage brands worry about what customers say to each other … Purchase brands try to shape what people think about the brand along the path to purchase; usage brands influence how people experience the brand at every touchpoint.”

“The simple view would be that traditional brands are purchase brands and digital brands are usage brands. But there are exceptions, including brands like Visa, FedEx, Lego, and Costco, which exhibit many of the characteristics of usage brands … They think of customers less as one-time buyers and more as users or members with an ongoing relationship … Purchase brands focus on the ‘moments of truth’ that happen before the transaction, such as researching, shopping, and buying the product. By contrast, usage brands focus on the moments of truth that happen after the transaction, whether in delivery, service, education, or sharing.”

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Snack Dinners: Bite-Sized Meals

The Wall Street Journal: “Snacks aren’t just for snacking anymore. Now, a handful of chips with the right staging—say, alongside carrots and hummus—can count as a meal. Families with picky young palates, busy millennials and people living alone all are making a habit of this irresistible eating option: the snack dinner … The popularity stems in part from the changing definition of a meal. Diners in their 20s and 30s are consuming more snack foods during meals, and for some, a combination of snacks equals dinner … Fresh fruit and corn or potato chips are the most popular snacks to have as part of dinner, appearing about 22 percent of the time.”

A ‘snack dinner’ can range from chips and salsa in front of the TV to a full-blown, restaurant-style array of tastes and textures. The lineups—often veggies, dips, chips or smoked meats—seldom require much effort or cooking beyond a moment in the microwave. A plate of carefully arranged snacks allows younger consumers to elevate the dinner experience, says Jeanine Bassett, vice president of global consumer insights at General Mills … The company’s Totino’s frozen pizza rolls, which take about a minute to warm up in the microwave, are one of the most popular snacks for dinner, she says.”

“Clare Langan, a personal chef in New York City, makes sure each plate in a snack dinner has crunchy, creamy, salty, sweet and fresh offerings. Ms. Langan turns to fresh fruit and veggies, dips, crackers and cheese with a long shelf life, such as Parmesan or feta. The solo dinners she assembles are reminiscent of a restaurant meat-and-cheese appetizer.” She comments: “It’s taking the idea of an epic cheese board and making it work for a Tuesday.”

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Profits Eat the App-etite for Delivery Services

The New Yorker: “In 2016, delivery transactions made up about seven per cent of total U.S. restaurant sales. In a research report published last June, analysts at Morgan Stanley predicted that that number could eventually reach forty per cent of all restaurant sales, and an even higher percentage in urban areas and among casual restaurants, where delivery is concentrated. Companies like GrubHub maintain that the revenue they bring restaurants is ‘incremental’—the cherry on top, so to speak, of whatever sales the place would have done on its own.”

“They also argue that delivery orders are a form of marketing, exposing potential new customers who might convert to lucrative in-restaurant patrons. The problem is that as consumers use services like Uber Eats and Seamless for a greater share of their meals, delivery orders are beginning to replace some restaurants’ core business instead of complementing it … And, as delivery orders replace profitable takeout or sit-down sales with less profitable ones—ostensibly giving restaurants business but effectively taking it away—the ‘incremental’ argument no longer holds.”

“DoorDash, an Uber Eats competitor, has started to experiment with leasing remote kitchen space to restaurants so that they can expand their delivery radii. If such practices catch on, it’s easy to imagine a segment of the restaurant economy that looks a lot like, well, Uber, with an army of individual restaurants designed to serve the needs of middle-man platforms but struggling to make a living themselves.”

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My Esel: Bespoke Design in Wood

Bike Rumor: “We’ve seen plenty of bike frames made out of wood over the past few years, but few have taken advantage of the material’s workability to add more customization into the frame building process. My Esel takes that issue head on … For each bike that they produce, My Esel uses a configuration tool that lets buyers enter their exact body measurements and desired riding position, to scale the frame fit specifically to them, before it is produced through a CNC manufacturing process tailored to each buyer.”

“The key to that customization has been developing a parametric design software that lets My Esel plug in all of the key measurements of a rider’s body and translate that into a scalable frame layout part of which is then produced on a CNC mill … The software also adjust to three primary riding styles Sport/Racing, Urban/Trekking, or Comfort/Holland … so you not only get a bike the right size for you put with a position adjusted to your intended style of riding.”

“The bikes get customizable finish too. The frames are built from ash veneer hardwood plywood and can get four layers of clearcoat to show the grain, with black or white painted finishes optional as well. A walnut veneer is apparently available as an upgrade, as is a dark black stain of the standard ash.”

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Instant-Pot Anxiety: A Culinary Conundrum

The Wall Street Journal: “The Instant Pot—billed as an all-in-one device that sautés, steams, slow-cooks, pressure-cooks and makes yogurt, rice, cakes and preserves—was one of the biggest sellers of the holiday season, buoyed by enthusiasts known among themselves as PotHeads … Missing from the enclosed manual and recipe book is how to fix Instant Pot anxiety.”

“Debbie Rochester, an elementary-school teacher in Atlanta, bought an Instant Pot months ago but returned it unopened. It was too scary, too complicated,’ she says. ‘The front of the thing has so many buttons’ … Double Insight Inc., the company that makes Instant Pot, says common mishaps include overfilling the machine or releasing the pressure too quickly when cooking foods that expand. Instant Pot has 10 safety mechanisms to protect users, the company says.”

“On a chilly January day, Sharon Gebauer of San Diego set out to make beef and barley soup. ‘I filled it up, started it pressure cooking, and then I started to think, what happens when the barley expands?’ she says. ‘I just said a prayer and stayed the hell away.’ When Ms. Gebauer turned the quick-release valve, soup shot across her kitchen, hitting the cupboards, curtains and window. The mishap persuaded Ms. Gebauer to return her Instant Pot. ‘I’m retired,’ she says. ‘A pressure cooker cooks it fast, but what’s my hurry?'”

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