In the spirit of being healthier, I've been running for over a week now, and this is what I've observed so far:
1. The shoes matter. Fashion aside, today's running shoes are equipped with functional features like mesh to encourage air flow and special structuring that prevents overpronation.
2. No matter what happens, stopping is not an option. It's too tough to get going again! (So even if Aaron trips and falls behind me-- yeah, I have to keep going.)
3. Music, especially the kind with strong beats, is incredibly helpful with breathing rhythms.
4. Chewing gum can curb "dry mouth."
5. Water can be a suitable substitute for sweat.
6. Dogs make great running partners when they've been leash-trained.
7. Never underestimate the importance of distraction.
8. Goals should be set high. I'm always able to make it further than I thought I could.
9. Having to run in wind and rain is actually easier than skipping a day of running.
10. (Route) variety is the spice of life.
Monday, June 30, 2008
Friday, June 13, 2008
I'm drowning...
... in marketing homework. I have to write a full product marketing plan, which I should have started two weeks ago, by Sunday (don't judge me-- remember, procrastinators are the leaders of tomorrow). I also have a paper on Blockbuster's entire strategic plan due the same day, which should be interesting in light of this being the Netflix era and because Blockbuster's corporate Web site is a very poor information resource. In terms of my workload, the next few weeks do not look promising, either. [Side note: Yes, a Christian university has decided to make its assignments due at 11:59 p.m. on the Sabbath. Hmmm.]
So, that means you-- the one person who might actually read this blog-- are not likely to see any new content here for a while. Advance apologies!
So, that means you-- the one person who might actually read this blog-- are not likely to see any new content here for a while. Advance apologies!
Sunday, June 8, 2008
Tuesday, June 3, 2008
Best Recipe Web Sites for Foodies
While I'm hesitant to reveal my cooking secrets (hey, I need all the help I can get!), I have found two recipe Web sites that are just too wonderful to keep to myself. AllRecipes.com and Recipezaar are recipe sharing Web sites that allow users to rate and comment on recipes. That means that if a recipe needs more salt, or a cheaper cut of meat can be successfully substituted, you don't have to go through the grief of discovering that on your own.
I've become so infatuated with these Web sites that I hardly use tangible cookbooks anymore. I've created a bookmark file labeled "Recipes" (within which are subfiles of food categories, like "meat" and "desserts") that I use for saving all my great finds, and I just skim through it when I'm planning meals each week (after, of course, skimming the supermarket sale ads!).
Other Web sites that are really cool include:
* Copy Kat Recipes: My sister-in-law Denise shared this one with me. It contains recipes for recreating restaurant favorites such as Red Lobster's biscuits and PF Chang's lettuce wraps.
* Food Network: I watch the Food Network all the time, and I love that I can go to its Web site to find the recipes I've seen. I've also enrolled for an e-newsletter that gives recipe suggestions for entertaining.
If you use any others I should know about, please share!
Happy eating. :-)
I've become so infatuated with these Web sites that I hardly use tangible cookbooks anymore. I've created a bookmark file labeled "Recipes" (within which are subfiles of food categories, like "meat" and "desserts") that I use for saving all my great finds, and I just skim through it when I'm planning meals each week (after, of course, skimming the supermarket sale ads!).
Other Web sites that are really cool include:
* Copy Kat Recipes: My sister-in-law Denise shared this one with me. It contains recipes for recreating restaurant favorites such as Red Lobster's biscuits and PF Chang's lettuce wraps.
* Food Network: I watch the Food Network all the time, and I love that I can go to its Web site to find the recipes I've seen. I've also enrolled for an e-newsletter that gives recipe suggestions for entertaining.
If you use any others I should know about, please share!
Happy eating. :-)
Hershey's Bliss Product Launch: Great idea, but poorly executed
Shortly after I finished writing a paper for my graduate-level marketing class about how Hershey's should reposition its product in order to capture market share from low-price competitors like Mars and Nestlè, I was surprised to see a t.v. commercial for a new Hershey's line of chocolates called Bliss. Wrapped in richly colored foil and priced higher than similar Hershey's products, these bite-size chocolates have been marketed as a "premium" addition to the brand's product mix.
In tough economic times like these, when discretionary income may be more limited, items that consumers perceive as luxuries, such as chocolate, are often the first for which they cut spending. Fighting for fewer consumer dollars, chocolate companies are under greater pressure to achieve the competitive advantage of differentiation. In Hershey's case, the brand has failed to stand out from other low-cost, basic-flavor chocolate producers like Mars and Nestlè, and the launch of Bliss is an attempt to change that.
While the company is wise to try moving higher on the flavor spectrum with Bliss, it doesn't appear to have changed its product substantially enough to achieve a more gourmet status. Victoria at the Candy Addict blog says, "The most appealing thing about Bliss chocolates is probably their tasteful packaging... If you want to actually eat your Bliss... find [it] someplace else." Cybele at Candy Blog echoes Victoria's sentiments, "[Bliss chocolates] might have a great texture but lack the chocolate punch that would really make them a rich indulgence." At the same time, Hershey's has priced the Bliss chocolates higher than other options in its product mix. Generally, customers don't respond well when the price of a product increases without any improvement in quality (different packaging usually isn't enough to fool us!). Further, the higher price puts the chocolate into the realm of competing with higher-end options like Ghirardelli, which have a much more gourmet flavor. My outlook for Bliss, therefore, is not a rosy one. I think Hershey's was trying to take the easy way out by introducing a new product to get in on the premium market instead of initiating the branding overhaul* that may really be needed. (I mean, how many of you actually knew that Hershey's is made with whole milk from local farms in Pennsylvania? I rest my case.) Oh yeah, I almost forgot-- I've heard that Hershey's is partnering with Starbucks on a premium chocolate-- now that's a wise move, if you ask me!
* Please note: I am in no way suggesting that the Hershey's brand is weak because it has, in fact, build a very strong reputation as an American classic with a rich history, but its brand is definitely not associated with premium/gourmet chocolate at this time.
In tough economic times like these, when discretionary income may be more limited, items that consumers perceive as luxuries, such as chocolate, are often the first for which they cut spending. Fighting for fewer consumer dollars, chocolate companies are under greater pressure to achieve the competitive advantage of differentiation. In Hershey's case, the brand has failed to stand out from other low-cost, basic-flavor chocolate producers like Mars and Nestlè, and the launch of Bliss is an attempt to change that.
While the company is wise to try moving higher on the flavor spectrum with Bliss, it doesn't appear to have changed its product substantially enough to achieve a more gourmet status. Victoria at the Candy Addict blog says, "The most appealing thing about Bliss chocolates is probably their tasteful packaging... If you want to actually eat your Bliss... find [it] someplace else." Cybele at Candy Blog echoes Victoria's sentiments, "[Bliss chocolates] might have a great texture but lack the chocolate punch that would really make them a rich indulgence." At the same time, Hershey's has priced the Bliss chocolates higher than other options in its product mix. Generally, customers don't respond well when the price of a product increases without any improvement in quality (different packaging usually isn't enough to fool us!). Further, the higher price puts the chocolate into the realm of competing with higher-end options like Ghirardelli, which have a much more gourmet flavor. My outlook for Bliss, therefore, is not a rosy one. I think Hershey's was trying to take the easy way out by introducing a new product to get in on the premium market instead of initiating the branding overhaul* that may really be needed. (I mean, how many of you actually knew that Hershey's is made with whole milk from local farms in Pennsylvania? I rest my case.) Oh yeah, I almost forgot-- I've heard that Hershey's is partnering with Starbucks on a premium chocolate-- now that's a wise move, if you ask me!
* Please note: I am in no way suggesting that the Hershey's brand is weak because it has, in fact, build a very strong reputation as an American classic with a rich history, but its brand is definitely not associated with premium/gourmet chocolate at this time.
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