Why Do Pizza Chains Attract Republicans?

Morning Consult: “Large pizza chains accounted for 36.5% of sales in states that President Donald Trump won in 2016, compared to 23% of sales in states that voted for Hillary Clinton … Pizza industry experts suggest the popularity of major chains in traditionally conservative states — and to some extent, price and the level of more premium toppings — could be reasons for the political divide.”

A theory: “While pizza was plentiful in Italian immigrants’ urban communities along the East Coast around the turn of the 20th century, it was sparse elsewhere in the United States. It wasn’t until the late 1950s and early 1960s, when companies like Pizza Hut, Domino’s and Little Caesars cropped up in the Midwest, that pizza was brought to the wider American public. During the industry’s early years, when chains were starting, companies focused their marketing on lower-income neighborhoods and presented pizza as an inexpensive dinner option in those Midwestern hubs.”

Carol Helstosky, author of Pizza: A Global History, comments: “If we think about this in culinary terms, the emphasis is on cost, reliability, standardization and efficiency … Food historians might label these culinary values conservative, in the sense that the consumer wants the same product, and qualities like fast delivery matter more than particular ingredients or the overall taste.”

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Jen Yee: The Architecture of Dessert

The New York Times: Jen Yee “who oversees pastry for all the restaurants in the Resurgens Hospitality Group, used to be an architect, and she designs desserts the way she once did building interiors: meticulously sketching every element, testing many prototypes. And these days she has plenty of company: Many of the country’s top pastry chefs have practiced or studied architecture.”

“Tired of having to abide by mundane building codes and regulations, and wanting something more creative, she began studying pastry in 2002 at Le Cordon Bleu in London, while working as a pastry assistant at the Connaught hotel for the chefs Gordon Ramsay and Angela Hartnett. She found that her architectural training applied in the pastry kitchen as well.”

She comments: “Being an architect is not all about the structure. It’s about the intent. How will this improve someone’s life? Desserts are also about thoughtfulness. What are the ways I can manipulate this apple? What will highlight what’s grown here? It’s about looking at your environment and seeing what will be functional and beautiful in that space.”

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Drone Promo: The Kentucky Flying Object

The Verge: KFC’s “new, India-only Smoky Grilled Wings will come packaged in a box with detachable drone parts. Although customers will have to look up instructions online, they can eventually assemble the box and its parts to turn it into a Bluetooth-connected drone.”

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Late & Great: Herb Schmertz

The New York Times: “Herbert Schmertz, an aggressive and innovative public relations man who, as a Mobil Oil executive, pioneered the use of company-written ‘advertorials’ during the energy shortages of the 1970s, died on Wednesday in West Palm Beach, Fla. He was 87 … In addition to urging Mobil to go on the offensive at a time when Big Oil was being demonized, Mr. Schmertz had the company engage in image enhancement by association. He arranged for the company to sponsor the PBS series Masterpiece Theate when it began in 1971 as well as Mystery! and other public television programs later.”

“Critical of the news media, Mr. Schmertz advocated what he called creative confrontation — a markedly different approach from that of most companies, which tried to do their influencing behind the scenes … in October 1970, Mr. Schmertz began buying space on the Op-Ed page of The New York Times to express the company’s views in essay form. Sometimes the essays responded to the news of the moment; other times they addressed broader issues, like mass transit. They advertorials appeared in other newspapers as well, and Mr. Schmertz made scores of television appearances.”

“Although few public-relations specialists today would take as abrasive a tack as Mr. Schmertz sometimes did, the modern media landscape is full of advertiser-influenced or controlled content that calls to mind his early forays into advertorials. On his retirement from Mobil in 1988, he was asked to name his greatest achievement.” He told the New York Times: “I think that Mobil has made it respectable for companies to have views, opinions and philosophies and to express them.”

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Schmidt’s Toothpaste: For Fresh, Charcoal-y Breath

Fast Company: “Unilever recently acquired Schmidt’s Naturals for its millennial-friendly natural deodorants, and now the Portland-based startup is taking on another bathroom shelf staple: Toothpaste … Much like the company’s popular deodorant line, which comes in unconventional scents like rose vanilla and lavender sage, the toothpaste collection reimagines the flavors we swish and spit. Think activated charcoal with mint, vanilla chai, and coconut with lime in bright, modern tubes that starkly differ from more hippie-esque natural brands.”

“Schmidt’s Naturals cofounder and CEO Michael Cammarata tells Fast Company he saw a ripe opportunity to translate modern consumer scent preferences for personal care products. While customers adamantly want oral care that leaves them feeling fresh, the company’s research found that could also extend into citrus and floral flavors.”

“It remains to be seen whether consumers will be drawn to the product for its main selling point: Health. Schmidt’s Naturals is free of potentially harmful ingredients, and its packaging proudly touts vitamin and superfood extracts … Cammarata is confident that the health-conscious tide is growing, and with that, so will society’s view of what they put on and in their body. Indeed, a recent study published in the journal JAMA Internal Medicine found that consumer complaints of adverse health events related to personal care products more than doubled last year.”

Facebooktwittergoogle_plusredditpinterestlinkedinmail

‘Stealing’ at the Amazon Go

Nick Wingfield: “There were a little over 3.5 million cashiers in the United States in 2016 — and some of their jobs may be in jeopardy if the technology behind Amazon Go eventually spreads. For now, Amazon says its technology simply changes the role of employees — the same way it describes the impact of automation on its warehouse workers … Store employees mill about ready to help customers find items, and there is a kitchen next door with chefs preparing meals for sale in the store. Because there are no cashiers, an employee sits in the wine and beer section of the store, checking I.D.s before customers can take alcohol off the shelves.”

“At Amazon Go, checking out feels like — there’s no other way to put it — shoplifting. It is only a few minutes after walking out of the store, when Amazon sends an electronic receipt for purchases, that the feeling goes away.”

“A big unanswered question is where Amazon plans to take the technology. It won’t say whether it plans to open more Amazon Go stores, or leave this as a one-of-a-kind novelty. A more intriguing possibility is that it could use the technology inside Whole Foods stores … There’s even speculation that Amazon could sell the system to other retailers, much as it sells its cloud computing services to other companies. For now, visitors to Amazon Go may want to watch their purchases: Without a register staring them in the face at checkout, it’s easy to overspend.”

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Hot Chocolate: Lap Up Luxury

The Wall Street Journal: “Gotham Bar and Grill is celebrated for its fancy fare, from foie gras to Dover sole. Starting this weekend, the Michelin-starred restaurant will spotlight a childhood treat: hot chocolate. The Manhattan restaurant will offer a $14 cup of steaming cocoa made with a chocolate sourced from Costa Rica … Dozens of restaurants, bakeries and chocolate shops throughout New York City are offering gourmet versions of hot chocolate. And they say they are seeing strong demand.”

“At Tetsu, the new Tribeca restaurant from sushi chef Masa Takayama of Masa fame, the $8 hot chocolate is flavored with a spices, including cardamom, cloves and star anise, and topped with a ‘toasted rice’ whipped cream. Customers can add a shot of exotic booze—chili-pepper liqueur, anyone?—for $4-$6.”

“By most accounts, the current New York City craze for gourmet hot chocolate was sparked by City Bakery, a fixture in the Union Square area that began offering a high-end version of the beverage when it opened in the early ‘90s, at the then seemingly outrageous price of $2.50 a cup … Restaurant-industry insiders and observers say the hot-chocolate trend speaks to a growing fascination with retro comfort foods done with a contemporary nod: Think artisanal mac ‘n’ cheese. It also dovetails with the gourmet-coffee movement that shows no signs of stopping.”

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Depachikas: Department Store Sushi?

Business Insider: “The best place to find and sample Japanese food in Japan is actually in Tokyo’s department stores. Stores like Tokyu, Mitsukoshi, and Nihonbashi Takashimaya are like miniature cities unto themselves, spanning five or more floors and selling everything you can possibly imagine. But it’s in the basement where the real magic happens. There you will find Japan’s depachikas, sprawling fancy food halls with all kinds of Japanese and international cuisine.”

“Depachika is a portmanteau of the words for department store (depato) and basement (chika). Most department stores in Japan have them … The depachika is seen as a way to draw in hungry travelers and convince them to shop in the store’s upper floors, otherwise known as the “the Fountain Effect.” They offer just about every type of cuisine someone might want. Some depachika offer as many as 30,000 products.”

“Some depachika have sit-down sushi restaurants inside the food hall. But the grab-and-go sushi is usually very high quality … Depachikas are often attached to train stations to attract harried commuters. They can be a great place to grab a quick bento box before getting on the shinkansen (bullet train).”

Facebooktwittergoogle_plusredditpinterestlinkedinmail

When Whole Foods Shelves are Half Empty

Business Insider: “Whole Foods is facing a crush of food shortages in stores that’s leading to empty shelves, furious customers, and frustrated employees. Many customers are blaming Amazon, which bought Whole Foods in August for $13.7 billion. Analysts have speculated that the shortages could be due to a spike in shopper traffic in the wake of the acquisition. But Whole Foods employees say the problems began before the acquisition. They blame the shortages on a buying system called order-to-shelf that Whole Foods implemented across its stores early last year.”

“Order-to-shelf, or OTS, is a tightly controlled system designed to streamline and track product purchases, displays, storage, and sales. Under OTS, employees largely bypass stock rooms and carry products directly from delivery trucks to store shelves. It is meant to help Whole Foods cut costs, better manage inventory, reduce waste, and clear out storage. But its strict procedures are leading to storewide stocking issues, according to several employees. Angry responses from customers are crushing morale, they say.”

“Whole Foods gets stores to comply with OTS by instructing managers to regularly walk through store aisles and storage rooms with checklists to make sure every item is in its right place and there is no excess stock. If anything is amiss, or if there is too much inventory in storage, the manager in charge of that area of the store is written up. After three write-ups, they can lose their job … Whole Foods has called it a cost-saving approach and says it has improved stocking issues … The company has also said OTS frees up employees to focus on customer service … Some Whole Foods customers who have noticed stocking problems say they are looking to shop elsewhere.”

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Should iPhone ‘Addiction’ Be ‘Cured’?

Farhad Manjoo: “Tech ‘addiction’ is a topic of rising national concern. I put the A-word in quotes because the precise pull that our phones exert over us isn’t the same as that of drugs or alcohol. The issue isn’t really new, either; researchers who study how we use digital technology have for years been warning of its potential negative effects on our cognition, psyche and well-being.”

“With a single update to its operating system and its app store, Apple could curb some of the worst excesses in how apps monitor and notify you to keep you hooked (as it has done, for instance, by allowing ad blockers in its mobile devices). And because other smartphone makers tend to copy Apple’s best inventions, whatever it did to curb our dependence on our phones would be widely emulated … For starters, Apple could give people a lot more feedback about how they’re using their devices. Imagine if, once a week, your phone gave you a report on how you spent your time, similar to how your activity tracker tells you how sedentary you were last week.”

“Another idea is to let you impose more fine-grained controls over notifications. Today, when you let an app send you mobile alerts, it’s usually an all-or-nothing proposition — you say yes to letting it buzz you, and suddenly it’s buzzing you all the time … Done right, a full-fledged campaign pushing the benefits of a more deliberative approach to tech wouldn’t come off as self-interest, but in keeping with Apple’s best vision of itself — as a company that looks out for the interests of humanity in an otherwise cold and sometimes inhumane industry.”

Facebooktwittergoogle_plusredditpinterestlinkedinmail