Building your brand by telling stories
I am spending the afternoon at my friend Ross Dawson’s Future of Influence Summit here in San Francisco (it is also running simultanously in Sydney Australia) I will have much more to write about this topic in future posts, but as I walked here this morning I was thinking a great deal about how brands are built today.
Telling great stories is the best way to build great brands
Here in San Franciso in the past year the local food scene has seen dozens of innovative, small scale food related businesses being created. Many of them are broadly speaking food carts, others are chefs who only cook a few nights a week, or other new forms of food and craft driven businesses. At the same time dozens of more traditional food businesses have opened in San Francisco. However I have observed that there are some common traits to the new businesses which are emerging with strong brands compared to those which have only a minimal if any brand recognition.
A great example here in San Francisco, though far from the only one, is 4505 Meats, which is a local food business started by aclaimed chef Ryan Farr. He is building a fantastic business making a range of locally sourced meat products – Pork Chicarronnes which are available for sale in cafes and specilized markets throughout San Francisco and he is growing in acclaim for his handmade sausages, hot dogs and when he makes them hamburgers. He sells these products directly at the Thursday Ferry Bulding Farmers Market as well as select food festivals around town, but he is also increasingly a supplier of choice for many other small scale, innovative local food businesses.
In the process he is building a great, local brand, one which I suspect will only continue to grow in value in the years to come.
And his blog as well as the design choices he makes, including selling limited edition lithograph prints, all tell his story – that of food products made from very carefully sourced local providers made with care, old faashioned skill and a great sense of taste and quality control. He charges fair prices boh directly to customers at the markets and clearly to the many local businesses who are gladly doing business with him. As a result his business is growing and his brand is growing as well.
Take a look at how he is using twitter – follow him at @chicharrones – he’s using it to promote his events & specials exceptionally well.
And here in the Bay Area he is far from unique, there are some dozen or more similar, small scale, innovative food related businesses who are using Twitter as in many cases their primary form of marketing and advertising to promote their appearances, daily specials and over time to build up their brands – often in no small part by helping to promote each other’s businesses.
A few notable examples – but look at any of their Tweet streams for more are:
@adobohobo – a local food cart that makes Adobo Chicken (and occasionally other dishes), tasty, fairly priced street food.
@eatrealfest – a local, first time Street Food Festival which drew over 60,000 people to Oakland for three days of street food and farmers markets. They promoted the event throughout the Bay Area via posters and postcards but also benefited extensively from the social media usage (especially Twitter) of so many of the businesses who were selling at the festival, many of whom sold 1000’s of dishes in a single day.
@cremebrulecart – a local chef who makes a range of flavors of creme brule which he sells in parks and at events throughout the Bay Area, I’ve yet to see him fail to completely sell out at an appearance, his product is very tasty and fairly priced and not surprisingly quite popular. In addition to using his growing Twitter followers to announce where he will be, he is also using Twitter to get people to come out to help keep a favorite local park clean through volunteer efforts.
@missionstfood – a local Bay Area business which started as a food cart, then moved to their current format where they take over a local Chinese restuarant in the Mission area of San Francisco on Thursday and Saturday evenings. Each evening a different guest chef creates the menu, much of the proceeds of the evening go to a different charity (chosen by that evening’s guest chef). They use Twitter to promote the menu and over the course of the evening to inform people about what they have sold out of at the moment. They draw over 200 people most evenings, many of whom gladly wait over 1 1/2 hours for a table and they almost never have an empty chair from the moment they open until just before they close for the evening (usually having sold every dish they were ready to make). Just a few weeks ago they expanded further to now have a regular daily business, Mission Burger, selling beef & vegetarian hamburgers and occasional specials from within a local Mission market.
All of these small businesses along with dozens of others are using emerging media, such as twitter, as a core part of how they tell the story of their brand, in many ways using these tools to help them build and define a brand as it emerges in partnership with customers. While many of the businesses I have linked to have active online blogs and websites and many are increasingly attracting the attention of the media both online and offline, they are also using tools such as twitter to help them tell their own stories.