concierge-style customer service

January 28, 2013 | By Shannon Kelly
retail concierge

Uniqlo concierge

As competition to attract customers grows fierce among domestic retailers in Japan, some brands have begun staffing select locations with a new breed of customer-service experts to cater to the general needs of tourist shoppers, reported The Japan Times.

Uniqlo has introduced nearly 20 concierges to provide directions to the nearest stations and information on nearby restaurants at its flagship store in Tokyo’s Ginza district. Since nearly 30 percent of the Ginza store’s customers are foreign visitors, the concierges are picked from among multilingual employees. Each of them speak at least one of four foreign languages — English, French, Chinese and Korean.

Tower Records has also embraced the concierge approach at the Shinjuku store by creating a “concierge counter” dedicated to handling customers’ inquiries. According to The Japan Times, the counter was added because the ordinary store staff found it difficult to attend fully to customers’ needs on crowded store floors.

The trend in Japan isn't exclusive to retail. Pasona Group Inc., a staffing service company, has trained around 70 “eco-concierges” to answer any questions about environmentally friendly home appliances and instruct visitors on how to use a battery recharger for electric cars at showrooms and exhibition booths. In addition to providing eco-friendly tips, they also offer cooking lessons using an energy-efficient induction-heater cooking system.

Expanding customer service beyond the four walls to win luxury shoppers’ loyalty is not completely new, but we love how chic-sounding “concierges” have replaced terms like " brand evangelists" and "specialists" in mainstream retail environments. Engaging with customers, especially tourists, about subjects of interest in addition to products or services makes a lasting impression. 
 
Wouldn't you agree that "Can I help you," or "Is there anything you are looking for" sound passé?
 
 
{Source: The Japan Times}
 
Tags: retail, food, customer service, Eco-friendly, concierge, japan, tourism

design is in the details

April 25, 2012 | By Shannon Kelly
bergamot alley
There's so much to love about Bergamot Alley — a charming, and decidedly streamlined, wine bar owned by former flour + water/A16 sommelier Kevin Wardell and partner Sarah Johnson in Healdsburg, CA.
 
Let us count the ways...
 
1. The shelving from the Healdsburg Machine Shop.
2. The 17-foot ceilings are finished in their original tin from 1896.
 
bergamot alley
 
3. Custom barstools from old school desks.
 
 
4. 1950′s hot dog bun baking tray bar table kickers.
 
bun baking kickers
 
5. Old vinyl on the record player.
6. A temperature-controlled cellar with a barn door entry; dubbed the “porn room”.
 
cellar
 
7. A wide selection of local draft beer displayed in a medical refrigerator.
8. A Jars & Tins menu of canned pickles, pates, and more. (coming soon)
 
Wine
 
9. Non-local wine. (from France, Spain, Morocco, Italy, and Greece-- in wine country no less).

10. The squid decal by Telluride, CO-based artist Nathan Frerichs.

 
Tags: design, California, wine, beverage, restaurants, canning, Eco-friendly

old school brew

April 17, 2012 | By Shannon Kelly
Churchkey Can Co. Launch
 
Churchkey Can Co. is bringing back packaging long associated with Americana with the launch of it's handcrafted Pilsner-style beer. We threw back a few at the brand's launch event on April 10th at King's Hardware to gain insights into how this old-school, three-piece, flat top steel can from Ball Corporation is aiming to change an interaction into an experience.
 
The story of the flat top beer can, which must be opened with a "church key", dates back to 1935 when the first flat top cans were introduced. Canned beer was an immediate success and others quickly joined the marketplace with this versatile packaging. Back-in-the-day, the innovation allowed the portability and freshness to enjoy a beverage of choice anywhere and with anyone. The flat top can remained a standard until the pull-tab came to market in the mid-1960s.
 
Churchkey Can Co
{Photo: Churchkey Can Co.}
 
The throwback packaging is not only unique but functional. "Increasingly, beer drinkers are learning that cracking open a craft beer in a Ball can – whether in an aluminum or steel can – is like tapping a fresh keg ... you get exactly what you expected," said Gary Woeste, vice president, sales and marketing, for Ball's metal food and household products packaging division, Americas.
 
Founded by actor Adrian Grenier, Justin Hawkins, and Ryan Sowards, Churchkey Can Co.'s eco-conscious influence isn't ironic. Cans are a sustainability success story and the number one recycled beverage container of any kind in the United States according to data provided by Ball Corporation. Steel cans have the highest recycling rate of any food package at 66 percent while aluminum cans enjoy the highest recycling of any beverage packaging at 58.7 percent. Both steel and aluminum cans are infinitely recyclable and require less fuel to ship to the brewery and to retail outlets after being filled.
 
Churchkey Adrian Grenier
Justin Hawkins and Adrian Grenier at King's Hardware
{Photo: Churchkey Can Co.}
 
The Pacific Northwest-brewed Pilsner-style craft beer was originated by Portland-based home brewers Lucas Jones and Sean Burke — who have been crafting home brewed beer in their garages for many years. To bring the beer to market, Churchkey Can Co. turned to Joel VandenBrink, head brewer at Two Beers Brewing Co. and the first Washington brewery to produce 12-ounce cans.
 
"It's about the joy of drinking good beer – from the people you drink it with, to where you drink it, and with this unique package, how you open it," said Justin Hawkins, Churchkey's co-founder and creative director. "We didn't make these traditions, but are keeping them alive with Churchkey."

Churchkey Can Co
{Photo: Churchkey Can Co.}
 
The backdrop of King's Hardware was an excellent choice for the brand. "We had a great time hosting Churchkey – obviously I love all things retro. I remember my grandfather and my dad drinking beer from flat top cans on summer afternoons at a lake we used to go to in the Adirondacks when I was a kid," said Linda Derschang, owner of King's Hardware. "The cool thing is the steel can is great for the taste of the beer and is totally recyclable, so you get to enjoy retro packaging without the guilt," she continued.
 
The launch of Churchkey Can Co. marks nearly 50 years since the introduction of the original flat top steel can. Like trends that harken back to an earlier time, the package and product must be in sync to resonate with consumers, retailers, and drinking establishments. In addition to King’s Hardware, the newest flat top steel cans are sold at PCC, Whole Foods, Dig and Pony, and RN74.
 
Churchkey Launch
{Photo: Churchkey Can Co.}
 
For us, the strength this brand centers around simplicity and less-ism — an opener, which obtains its name from its similarity in style to the large old fashion keys formerly used to open a church, and the little extra effort of punching two small triangular holes into the top of the can, allowing for aeration and pouring of the beer.
 
What's nice about this beer — and the experience — is what you can't do when you are opening the can: talk on your cell phone, Instagram what's for dinner, or change the channel on the remote.
 
It's worth the effort.
 
-
Editors Note: Special thanks for Erika Desroche of Blonde House Production for the heads up and invitation to this event.
Tags: beverages, trends, packaging, design, Eco-friendly, seattle, artisan, bars, LifeStoryLabeling

news bites 4.4.12

April 4, 2012 | By Shannon Kelly
Bouchon
 
FOOD
 
 
FASHION
 
CULTURE
 
Tags: food, fashion, Culture, beauty, new media, Eco-friendly, SmartCommerce

a public edible landscape

March 6, 2012 | By Shannon Kelly
 
A new seven-acre urban project, The Beacon Food Forest, aims to mimic a woodland ecosystem with edible shrubs, trees, and plants in Seattle. Set to be the largest public food forest in the country, the landscape will feature chestnuts, walnuts, apple and mulberry trees, berry shrubs, vegetables, and a selection of herbs.
 
Grounded in the concept of permaculture, the food forest will be a perennial and self-sustaining edible garden for all visitors to enjoy thanks to a $100,000 local government grant.
 
Seattle Food Forest
{image: The Beacon Food Forest}
 
While foraging and edible gardens are hardly new themes, we love how the concept inspires communities to gather, grow, and indulge.  
 
Tags: food, Edible garden, Eco-friendly, trends, foraging

graffiti for gardeners

March 2, 2012 | By Shannon Kelly
Seed Bomb
Seed Bombs
 
 
Seed bombing, a technique of introducing vegetation to privately owned land using bundles of soil containing seeds, has been around for decades but it's widely gaining mass appeal as an easy way to improve your backyard.
 
One of the newest versions of the "Green Guerrilla Grenade" is sold at Anthropologie and contain gumball-sized seed-and-soil pods that will "eventually bombard your yard with a bee, butterfly and bird-friendly wildflower mixture specific to the United States region of your choice".
 
UPDATE 4/5/12: Williams-Sonoma is now selling a culinary herb seed bomb as part of its new Agrarian line,
 
Tags: gardening, design, trends, Eco-friendly, trendscaping

tapping into the DIY trend

November 8, 2011 | By Shannon Kelly
Craft-centric trends are gaining a larger audience thanks to clever marketing and merchandising.
 
Privately made creations and one-of-a-kind expressions have exploded in the marketplace as consumers evolve beyond faux-crafted goods that are made to emulate gourmet foods or boho-chic products. DIY tips and tricks can be found from a plethora of resources: websites (we love P.S.- I made this... and Design*Sponge), magazines (check out Ready Made and anything from how-to queen Martha Stewart), books (both Apartment Gardening: Plants, Projects, and Recipes from Growing Food in Your Urban Home by Amy Pennington and Put 'em Up: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton are incredibly approachable and informational), video tutorials, and marketplaces (a post on DIY would not be complete without mentioning Etsy).
 
The initial success of the DIY movement has been largely focused on economics. As consumers question who grows their produce, raises their cattle, and manufacturers their clothing overseas, make-it-yourself projects allow them to control the in-puts and quality of final products.  It's true that price will still remain a factor but the lure of controlling the end product via quality and craft has been key to the trends longevity.
 
 
DIY has evolved beyond the craft-store crowd — with mainstream retailers like Whole Foods (above) putting their spin on make-at-home displays. Fashion retailers are also embracing this theme by using everyday construction materials from plywood, 2x4s, screening, and metal piping to create elaborate structures like seen at Dover Street Market in London (below).
 
{photo: Dover Street Market}
 
As "making things" becomes relevant to a growing segment, the products, merchandising, and promotions will feel more thematic. Products should be double exposed (i.e. appearing in their "usual" spot and "famlied" together to create mini kits) to appear attractive to the hand-crafted connoisseur. These tactics create interest among potentials and DIY loyalists, who become invested psychologically and economically — resulting in sales of related items (relevant to the DIY task) and/or a cost-shift "trade up" on unrelated items due to the perceived savings achieved by DIY activities.
 
We love how "open source" projects and collaborative events are embracing an attitude of authorship and co-creation and it is only logical that business owners embrace this trend.
 
Tags: DIY, food, grocery, visual merchandising trends, merchandising, Eco-friendly, artisan

foraging: an effort in reclaiming seasonal foods

July 28, 2011 | By Shannon Kelly
 
Approximately two years ago we found what looked like a morel in the garden and within hours Langdon Cook, author of Fat of the Land: Adventures of a 21st Century Forager confirmed via @twitter that the mushroom was edible. Thanks to social media, we became pseudo foragers.
 
Like urban gardening, foraging is becoming progressively more mainstream as shoppers seek out seasonal, locally grown and sustainable foods. Culturally, the concept of seeking and hand-selecting wild edibles works well with the desire for unique experiences— aligning with popular terms like artisan, bespoke and curate. We reconnected with the author to gain a deeper understanding of how foraging and reconnecting with our agrarian past is not just another food trend, but a widely accepted part of daily life that generations today are rediscovering.
 
"My hope is that a renewed enthusiasm for foraging will help advance current debate about food issues. Foraging is seasonal by its very nature. Many foraged foods are exceptionally nutritious, much more so, in fact, than their domestic counterparts (i.e. "weeds" such as watercress, dandelions, lambs-quarters and stinging nettles are off the charts in vitamins and minerals; huckleberries are loaded with antioxidants; wild salmon is high in omega-3 fatty acids; even mushrooms contain certain necessary minerals). said Langdon Cook. Foraging encourages a closer relationship with the landscape and the foods we eat. To become educated about foraging is to become educated about food. That said, it's incumbent on the forager to learn about those plants and fungi that are not edible."
 
The rise in demand of foraged edibles in restaurants has gradually increased the popularity of events, excursions, classes and blogs to inform passionate gastronomes. Below are four concepts worth checking out.
 
 
  • Forage  - One of LA Magazines's best new restaurants featuring produce from local growers. Opened in January 2010, the initial and revised foraging program encourages customers to bring in their own home-grown produce (If they like it and accept it, Forage will make a dish with it and name it after you. A blog post titled The return of foraging details all of the ins and outs).
  • Forage Foods - Calgary based take-out shop focusing on ready to eat foods made with a majority of local foods from sustainable farms opened in 2007. Specials include a wide range of pre-prepared foods, fresh baked goods, fresh produce, frozen meals, and local gourmet foods.
 
{photo: Nettletown.com}
 
  • Nettletown - Hidden in a tiny strip mall along Seattle's Eastlake Ave, Nettletown opened March 2010 (formerly the Sitka and Spruce space). A personal lunch favorite, the noodles, home-made pickles and sandwiches highlights wild and local ingredients from Christina Choi of Foraged & Found Edibles.
  • Foragers Market - Dumbo (Brooklyn, New York) is a family run market with sustainable produce and well-edited selection assortment of foods. The menu reflects more growing and sourcing of quality seasonal foods than foraged foods but we like the city grocer feel.
 
Prized treasures like mushrooms and wild greens can be harvested throughout many parts of the US but success depends on a variety of visual and seasonal hints. Much like the dumpster diving craze of the late 80's, a misstep could find you face-to-face with something extraordinarily unsafe. Talk to an expert and don't needle/nettle around.
 

{editors note 9/15/11: Nettletown closed August 28, 2011 to pursue other ventures. We wish them all the best and will definitely miss the knoepfli and good company}
Tags: Edible garden, food, trends, artisan, curate, Culture, farmers markets, Eco-friendly, restaurants, seattle, LA, nyc, grocery

cool packaging

July 10, 2011 | By Shannon Kelly
 
Perfume packaging at The Detox Market in Venice, CA - via Instagram
 
Made in France, Honore des Pres Love Coco is 100% Natural and Organic. We love the owners philosophy, differentiation and aesthetic. 
Online at: thedetoxmarket.com
Spotted in: Venice, CA

 
 
Tags: packaging, LA, perfume, Eco-friendly, retail, shopping, trends

food culture infographic

May 31, 2011 | By Shannon Kelly

{image: Hartman Group}

Last week the Hartman Group, a Seattle-based food research firm, shared a subway-style infographic with the following text: "In the spirit of celebrating contemporary food culture, this subway-style map is intended to serve as a snapshot of the main actors, techniques, values and ideas representing today’s culinary zeitgeist. From chefs and the media, to packaged goods and food politics, these “stops” are suggestive of the people, places and things that have influenced the food world (some more directly than others), thereby becoming part of our Greater Food Culture. Take a ride on the Modern Line, stopping off at Thomas Keller and then maybe head onto the Global Line, paying a visit to David Chang. Wherever you go, you’re likely to learn a bit, be entertained and most certainly eat quite well."

We love the idea but feel that the stops, signs and symbols are one piece of the food-geist puzzle. In today's marketplace, chefs (or restaurant groups) often have one food in publishing and/or packaging in addition to focusing on multiple cuisines/concepts to remain profitable. Relevance in the culinary community is subjective to many influences outside consumer demand and trends.  

{source: HartmanSalt}

Tags: food, Culture, packaging, Edible garden, Eco-friendly, restaurants, pop culture