Food

IN THE BOX PODCAST

Final Episode–Episode 57: Building Hype, Unanswerable Questions, Evolution And More (Podcast)

Garth Beyer

This is the last episode of In The Box Podcast. On this episode we talk about building hype around a business or product, how life is like basketball, a question I’ve never been able to answer, embracing evolution and how to maintain your composure after receiving harsh feedback. Enjoy and farewell.

Final Episode–Episode 57: Building Hype, Unanswerable Questions, Evolution And More

New Business – What are some ways to build hype around a new business or product?

Life is like – Life is like ___________

Food – Food for thought, what is a question you have never been able to answer?

Evolve – Why are people afraid to embrace their own evolution as a person? And one top to overcome that fear?

Bonus – In a moment of hurtful criticism of an idea, what is one way to keep your composure?

 

Stay Positive & You Can Find Past Episodes Here

In The Box Podcast

Episode 11: Media Law, Earbuds, Dojo, Pilot Episodes And More – Podcast

Garth Beyer

On this episode of In The Box Podcast, we had a conversation about dojos, pilot episodes, copyright law, the nastiest four letter word out there, and generational differences in society… I mean, earbuds. Enjoy.

Episode 11: Media Law, Earbuds, Dojo, Pilot Episodes And More

Pilot episodes – Can you really tell if something will be a success after the pilot episode.

Dojo – What is a dojo to you?

Copyright, Fair Use, and other laws of the internets – Can you really overkill being cautious of copyright and other media laws?

Communication – What are your favorite forms of communication?

Food/Diet – Why is food not viewed as a good investment but a diet is?

Earbuds!! – Do you think earbuds are destroying the threads of society?

 

Stay Positive & What’s Your Dojo?

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Here’s The Thing About Menus

Garth Beyer

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I love going out to lunch for the sake of staring at the restaurant’s menu. Why?

Because I can read how they describe the meals, what they are trying to sell and how they are trying to sell it. People take lunch to get away from work, I take it to get more into it simply because every product can be written like a meal on a menu. With all the restaurants and menus available to us, there’s a lot to learn.

Seth Godin wrote today about Salmagundi: “Salmagundi is a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices.”

What if we tweaked the description to this: “Salmagundi is a diverse salad dish that will get you to experience variety, the spice of 17th century England.”

By tweaking it in such a way, you’ve done two things.

1. You’ve told the customer how they will feel eating Salmagundi.

2. They’re going to want to know the ingredients and they will ask the server. An advantage because menus don’t sell to people, people sell to people.

Think this through when you’re writing the description to your product. Don’t tell them what it is. Tell them how it will make them feel.

That’s why we buy food, or anything, really.

 

Stay Positive & More Please

Garth E. Beyer

Photo credit

Vending Machines

Garth Beyer

Why don’t vending machines have a slot for consumers to suggest what they would like to purchase from the machine next time it gets refilled?

No pretzels? Put in request.

Machine gets refilled. Pretzels found.

You can aim for the mass or you can aim for those who will purchase from you and hope to still please the mass in doing so. If not, it doesn’t quite matter. You still made a sale.

Here’s A Cup, Go Measure

Garth Beyer

If it’s so difficult to bake a cake or make cookies from scratch, how do you expect to read results that are hard to measure? (Obviously this post is more for those like me, who can’t bake a cake or make cookies. Alas, I hope this to still be noteworthy.)

We can look at the number of cups of flour and water and chocolate chips you need just like you can keep track of the number of visitors to your website and the clicks you get on each page.

Very easy to measure.

What about a cake without a recipe? Or the personality of each individual who visits your blog and what they actually want or if they were satisfied with what they found?

Much more difficult.

Luckily, food writer Michael Ruhlman breaks down cooking into easy-to-understand ratios of ingredients, a method he says allows for more creativity in the kitchen.

“When you know a ratio, you don’t know a single recipe, you know a thousand.”

The same can be applied to your website, your product, or your own creation-without-a-recipe. All you really need to do is ask and connect to your audience. It’s hard to know a thousand audience members before you know what the single most common one is like.

 

Stay Positive & Start A Conversation

Garth E. Beyer