Bill Geist's Zeitgeist

Shop Drunk Much?

Over 2000 alcohol-consuming American adults polled suggest a $45 Billion industry in drunk shopping. That's billion, with a drunk-ass B.

At least that's the primary data points of a study performed by The Hustle. Among the key findings, 4 in 5 of those who consume alcohol have bought something when they were drunk. It's primarily clothes and shoes (not another drink) and Amazon is the platform of choice.

Millennials buy more while drunk than Boomers. The wealthier one is, the more they buy drunk. Beer makes you buy drunk more than wine...but hard alcohol trumps beer. The biggest drunk shopping States are Kentucky and Connecticut; Montana the least.

I have no idea why this intrigues me or what it means for Destination Marketers. But, I'm quite sure one of you will figure it out.

Let me know when you do.

 

Smart Companies Do What's Right

I remember it like it was yesterday. I was at the helm of the Greater Madison CVB (today known as Destination Madison) in the early ‘90s. My community was vigorously debating whether to increase the minimum wage. Proponents pointed to hospitality workers as those most vulnerable and most needing the City Council to take immediate and decisive action.

Back then, the Minimum Wage was $5.15/hour. A cadre of Council members wanted to bump it to $7.75/hour. During the public comment portion, the GM of the largest downtown hotel got up to speak. Council Progressives licked their lips in anticipation.

I don’t think he actually used the phrase “bless your hearts,” but, in effect, that’s what he was saying as he explained that housekeepers in his hotel were already making close to $10/hour; that he couldn’t find housekeepers in Madison that would work for Minimum Wage.

I thought of that evening today as I read the piece in Skift Table that reported that McDonald’s has announced it will stop lobbying against Minimum Wage hikes for pretty much the same reason. Most of their stores are starting rookies at $10 or more…because they must to keep their doors open.

While I don’t dispute that there are some players in hospitality that should be paying their people more (a lot more in some instances), smart businesses don’t need Minimum Wage laws to do the right thing. And, those are the businesses that will survive and thrive without the heavy hand of government.

Just sayin.’

The Impossible Slider

I outgrew my affection for White Castle sliders in my early 30s (somewhat simultaneous to my not still being on the streets at bar time, I believe). But, I must admit, when I'm in a destination that boasts the home of the slider (my home State of Wisconsin only features one, two hours away), I'll swing through the drive-thru for a trip down my culinary memory lane.

That White Castle was the first burger chain to embrace the Impossible Burger nationwide, it was just a matter of time before I'd have the chance to taste test the new with the classic, side by side. And, that opportunity finally presented itself.

The results? Pretty damn close to the original, if not slightly better. It's definitely thicker. They are cooked to order, so they are always hot off the grill and not reheated (just know that, if you're in a hurry, you should choose the original).

White Castle is a guilty pleasure no more. And, good on them for making the first move.

We're Not as Noble as Hoped

A few years ago, a handful of Panera Bread locations shifted to a "pay what you can" model to test a concept that would encourage patrons to pay a little more, knowing that they'd be paving the way for area homeless and poor to get a meal.

Kudos to the company for attempting such a bold experiement...and for allowing the financial hemorrhaging to go on for six years.

But, later this week, the Boston location (the last one of the test stores) will shut its doors.

Guess we just can't withstand the temptation to get something for nothing...

Changing the World with Ugly Food

Chalk it up to a great idea that I saw, photographed...but never connected the dots.

We were on a destination assessment assignment in Iowa a couple summers ago when I spotted a farmer selling carrots in a totally different way (click picture to enlarge). One sign read, "Carrots: $2/bunch." The other read, "Ugly Carrots: $1/bunch."

I chuckled and asked the farmer how his strategy was working. He grinned back and said, "I always sell out of the ugly ones first." When I asked what percentage of his crop was "ugly," he replied, "about a third...and I used to throw them away."

A thousand miles away, Abhi Ramesh was learning the same thing. According to the website for his Philadelphia based firm, "Misfits Market," over $1 trillion of food is wasted each year, either getting tossed at the farm, rotting in warehouses or going unsold in stores until it's inedible. Much of this is due to "modern-day beauty standards for food." Ugly fruits, misshapen vegetables, and delicious but imperfectly-sized produce are squandered at every level. Just a quarter of this wasted food could be used to feed the entire starving population of the world.

And that was the inspiration behind Misfits...and, like my Iowa farmer, they sell at up to half off. For $19, they'll ship 10-12 pounds of imperfect fruits and vegetables to your door, enough to feed a couple for a week. A larger box for bigger families is also available for $35. They're starting slowly, rolling out the organic service geographically in Pennsylvania, New Jersey and Delaware. Abhi hopes New York is next.

As their slogan goes, "Healthy. Affordable. Ugly."

And, brilliant.

Now it's Getting Serious

As the U.S. Government shutdown moves into record-breaking territory during a philosophical pissing match between petulant children that somehow convinced a majority of voters that they were sane and responsible adults, the fallout is beginning to produce dire consequences for American business.

Both sides should be ashamed that the federal workers that look to them for their livelihood are working (or not) without pay. That should be enough for the best and brightest among them to say "screw it" and look for work in the private sector. I know I would.

The shutdown is also costing the U.S. Economy billions. Small businesses are particularly at risk. But, nobody seems to care.

But, now comes word that craft brewers are being forced to sit on new beers because the federal government has to approve all new labels before the brews are available to the public. And, that department has been deemed non-essential and shuttered for the duration.

Non-essential?

In whose world?

The Lure of Nostalgia

The last Howard Johnson restaurant in America closed earlier this year...victim, not of bad reviews but, of the owner sexually molesting female staff. But, while it was still open, it was a pilgrimage site for Boomers that longed for all-you-could-eat fried clams.

Of course, it wasn't the fried clams the brought them to Lake George NY. It was the memories of those meals with family that was the lure.

Just as, when I used to return to my alma mater, I'd always hit the V.I. for its legendary cheese soup...even though the original recipe is long gone.

And, it's happening with Arthur Treacher's Fish & Chips. Once over 800 locations strong, the Columbus OH-based chain is down to just four of the original stand-alone restaurants...all in Northeast Ohio.

According to the story in the Plain Dealer, the four remaining locations are becoming a bonafide tourist draw (especially during Lent). According to the owner of one: "It’s almost like a cult. They love the fish (but) also reliving their memories coming here with their parents or grandparents.”

He goes on to say: "We've had people call from around the country to see if we do mail order. One guy from Oregon wanted me to mail him four dozen fish & chips dinners -- I wouldn't know how to even do that."

I think I'd try to solve that dilemma.

But, channeling Samuel L. Jackson, here's the real question: "What's in your nostalgic past" to which visitors would beat a path?

If it's Too Loud, You're Too Old

That was a line from my wild, misspent youth, when hard rock overtook the land. 

The science of the effects of audio on the dining experience followed and, last decade, some restaurants began to ramp up the beats per minute and the volume to encourage faster eating (it worked), which resulted in at least one extra table turn a night.

Now, smart restauranteurs are looking for ways to tone down the sound (often in funky spaces that inadvertently amplify sound) to enhance the experience. Better conversations ensue. Healthier work conditions for staff.

And...better reviews. This Chicago Tribune article from a month ago (if you missed it) is worth a read.

What's For Dinner Tonight?

If it's not Burger King's "Nightmare King," you must not live near one.

I mean, really: The meat pile layers a quarter-pound of beef under a crispy chicken fillet, bacon, cheese, mayo and onions. All of it is loaded onto a glazed sesame seed bun that is nuclear green. 

Happy Halloween, y'all.

Organic v. Organic

I gotta be somewhat careful here, as there are members of my extended family that feel passionately about organic and vegan options for their lifestyle. And, I'm good with that. I've made several shifts in my consumption to be more vegan as a result of their recommendations. All good...and thank you.

But, let's be clear. Organic is stuff that isn't rock. That the word is supposed to convey other meanings is a challenge. And, it's one being dealt with by the Bareburger chain.

Bareburger has long claimed to be organic...but a recent challenge from a customer has rocked the company. Apparently, some of the meat served there is 80% organic. And the mayo and tomatoes weren't. But...restaurants aren't held to the same standards as other companies when it comes to just how organic is organic.

But, here's the classic bit from this story. Another restaurant that built its trade on being organic says they have no interest to be certified as such. “It is our own transparency and integrity that makes us organic, and not someone that puts the label,” Vladimir Grinberg said. “I don’t think the government knows more about food than we do.”

True dat.