Three Gastro Branding Cliches.
1.Wholesome, simple packaging
Symptoms: Organic handmade approachableness, cartoony illustration, recycled brown cardboard, lowercase handwriting fonts, chatty 'Peter and Jane' style copy that reads like you're talking to a yummy mummy from Clapham.
'We're a bunch of ex city/media people who've married, moved to Cornwall and started a little food company. We love identifying how exruciatingly right-on we are and we're sure you'll buy into our brand of polite oaty goodie, because you want to feel like you're feeding the kids right and smartening up the fridge. And the packet will look great at dinner parties next to your Dualit toaster/Specialized bike etc. We'll gain too because secretly we want to take on the big players, sell out to McDonald's (we all remember Pret, Julian) and buy a Range Rover for the surfboards.
Hats off to the groundbreakers: Pret, Jordan's MillCulprits: innocent drinks, Dorset CerealsAntidote: Coca Cola. Water. Alpen.
2.The Old Fashioned Englishy Winglishy Food Company Limited
Farm subsidies not up to what they were a few years back, gotta diversify, so we've gone organic. But wait a minute, says Grandad, this is how it was done years ago... *has 'I can see the light' Belushi moment*
I've got it, let's employ some fancy London types to rebrand us and package our stuff like it was designed pre-war! We can then sell it in a posh Sunday market or a shop up in town.
Cue Copperplate/Edwardian font and grey/green colour scheme. Add curly wurly logo and pictures of the farm helpers (from a distance). Decorate inside of shop with rectangular white tiles, have staff wear 'traditional' aprons etc
Maybe quote the double-barreled name of the Farmer's son who started the thing.
Hats off to the groundbreakers: Linda McCartney?
Culprits: The Thoroughly wild meat co ltd (yes that is their name), The Ginger PigAntidote: Smithfield Market, 4am
3.Working Class Food as Hip
Gastropubs and snack food producers are running out of the patience and skill to produce inventive, continental treats they promised (and realising it's quite hard to do well) so are now opting for the new fashion: Take working class food staples that we all ate as kids (or some of us did), add value with quality ingredients and reinvent as a middle class food treat: Simple English Food. Sausage & Mash, Fish Finger sandwiches, Alphabetti? Inspired.
And While we're at it, attach dubious placenames to ingredients to add romance (example: 'Ludlow sausage flavour - Tyrells crisps)
*Authors note: on visiting the Ludlow tourist information website, at no point does it even attempt to herald Ludlow as a recognised or celebrated region of Sausage makers, or having any kind of sausage making connection or history. Sounds good though on a crisp packet.
Hats off to the groundbreakers: The Eagle, Damien Hirst's beans on toast menu idea for Quo VadisCulprits: S&M cafe (sausage & mash), The Crown Tavern EC1 (fish finger sandwich), most Gastropubs in the UK.Antidote: Kettners, Bar Italia, Pizza Express













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