I made myself some eggs and bacon for breakfast recently, nothing too fancy, a few slices of bacon, a couple of fried eggs, but as I ate I realized that what I consider “simple” is not - and that it is also a bit of a case study in the difference that a few simple things can make. What I put on my plate is a far, far cry from what you get as a few fried eggs and bacon from most breakfast places, even here in San Francisco, and for that matter is probably quite a different experience from what most people make for breakfast.

You might ask what this has to do with branding - but bear with me - I’ll get there - but first let me describe what I did to make my breakfast and as I do so, the things which though simple helped make it taste quite good. 

A great meal, like any great product, starts with the ingrediants you use. Instead of using foods from industrial farms, sold in a huge big box supermarket, my breakfast was purchased locally in my neighborhood from a merchant who, in turn, purchased from local farmers. The bacon I used was a local to the Bay Area brand, Niman Ranch, which is a relatively large firm that purchases from a large number of family farmers and offers very high quality meats. The eggs I used were also purchased from my local butcher’s shop and were free-range, cage free, farm fresh eggs from a local farmer. 

The prices I paid, however, were if anything less than the cost of industrial eggs and bacon available at my local supermarker, Safeway. At the butcher’s I paid ~$7.00 for 6 slices of thick cut bacon and a dozen eggs, the bacon was ~$7/lb and the eggs were $3.00/dozen. For comparison while prices varied a bit national brand bacon at Safeway was between $6-8/lb and eggs where also in the $2.50-4/dozen range (with some even more). 

A three egg, three slices of bacon breakfast at a typical diner in San Francisco would run around $7 before taxes with coffee, taxes and tip probably at least $10, often closer to $12-15.  

The second part of a great meal like making a great product, is in what you do with great ingrediants. I start with the bacon which I generally slice in half (to make it easier to manage as it cooks). I heat up my skillet so it is warm when I add the bacon, taking care to use medium heat not high heat so the bacon doesn’t cook too quickly. 

I then add the bacon slices to the pre-heated skillet. As a final touch I sprinkle a small dusting of maple sugar - a great and versitle product I buy at a local grocery co-op, if you don’t have granulated maple sugar a small drizzle of pure maple syrup would also do but the granulated sugar is inexpensive and easy to work with. This little dusting adds a hint of sweetness and cuts the smokeness of this particular brand of bacon. 

After the bacon has started to clarify a bit, to get a bit glossy, I turn it and let it slowly cook. As it does, i take out my eggs and let them sit for a bit as I prepare the rest of my meal - slice bread for toast, start water for coffee or tea. I try to avoid turning the bacon too many times, generally I flip it only two or three times letting it reach a nice golden color on both sides but avoiding getting too dark or dried out. 

When the bacon is done I remove it to my plate and then start the eggs. I cook them also on medium heat in the same griddle as I prepared the bacon. Cooking on a medium heat is a few minutes slower than using high heat, but results in a very nice flavor and texture to the eggs. I like my yolks mostly hard so I flip the eggs after a few minutes to let the yolks firm up, after about a minute I then transfer the eggs to my plate.

I finished my eggs with a pinch of pink salt from the Himalyas which added another layer of flavors but equally a pinch of any good salt and some fresh ground pepper would have been tasty. I prefer natural salts to finish my eggs for the extra flavor the minerals in those salts add. 

As you can see from the photos above, the color of farm fresh eggs cooked correctly will be quite vibrant. And it all tastes amazing as well. 

So what does all of this have to do with branding? 

All too often people are willing to accept low quality products in part because they have never had really good quality items. Take bacon it is such a staple item, often prepared in a manner than renders it dry and though still tasty fairly simple as a flavor. But there is a vast difference available when you get truly high quality bacon - the flavors are more complex, look and texture anything but dry or boring. 

Likewise with eggs, they are one of the most common items in any kitchen, but most eggs are as well fairly bland, basic items. But once you have had fresh eggs from a local farm which raises the chickens with care you will see just how much flavor you have been missing all this time. 

And remember though my breakfast may have taken a few minutes longer than a fast food version - I did not use a microwave and my eggs were not “minute” eggs, it cost the same, perhaps less, than the identical meal from a large supermarket, and much less than a breakfast from a local diner. 

What can you do with your products to shift from mass, good enough, incrediants to much higher quality components? Can you take a little bit more care, perhaps a bit more time, and end up with a significantly better product? Have you even considered what is possible, just how good your products could be?

And when you do, don’t then be afraid of charging for that quality. If I were selling my bacon & eggs in a restaurant, I’m fairly sure many people would be happy to have paid $10 (or more) for my breakfast.

I first encountered Open Space as a meeting format in the mid-1990’s in Chicago. I was a member of the Company of Friends, a group of readers of the magazine Fast Company which gathered together on a monthly basis. In Chicago the monthly meetings were held as Open Space meetings.

Since that time I have facilitated and opened many Open Space meetings and helped with seemingly countless other Open Space events or events held in the spirit of Open Space, if not always in the most formal of manners.

I highly recommend that everyone interested in Open Space visit Harrison Owen’s site Open Space World (.com) and the sister site Open Space World (.org) , a site managed in part by my good friend Michael Herman. And of course, I’ll cut to the chase in this review and also suggest that you buy the book (hint the image above is a link to Amazon and yes, I’ll get a very small affiliate fee if you click that link and buy it)

So what is Open Space and how does it apply to Slow Brands?

The short answer is that Open Space is a methodology for holding meetings which is incrediably powerful, seemingly simple, and yet also somewhat counterintuative. The meetings start without any formal agenda, instead the participants set the agenda, usually there are no speakers and little formal structure yet a lot can and does happen.

Harrison Owen’s book goes into great detail about all aspects of opening and holding an Open Space, his focus is generally on a fairly formal process which starts from an assumption that the space is opened by an inviation sent to a group of people who share a common and usually pressing interest.

Here in Silicon Valley, however, a hybrid type of meeting started a few years ago and has spread rapidly all over the world. These BarCamps while structurely often very similar to Open Space’s usually involve a large group of people with some shared interested, but usually from many different organizations and often brought together without a large specific or pressing purpose. As a result BarCamps tend to be held in a somewhat less formal manner than an Open Space as Harrison Owen describes them.

In my own practice I also generally modifty the formal aspects of Open Space in a few key areas.

But getting back to Slow Brands, what lessons can be learned from Open Space?

A key part of Open Space is the Four Principles and One Law.

The Four Principles

Whoever comes is the right people

Whatever happens is the only thing that could have

Whenver it starts is the right time

When it’s over it’s over

The One Law

The Law of Two Feet

All that may sound a bit cryptic, even contradictory for a method of holding a meeting (how do you schedule such a meeting if discussions will take however long they have to take and that’s defined as being just fine?)

But underlying all of the principles and the law is a respect for others and a appreciation of quality over quantity or formal process. A lesson all brands, but especially smart, Slow Brands, would be wise to learn and ponder.

How can you think about your brand, your corporate identity and messaging, not just as something formal and sent down from above (i.e from the company to customers) but as part of an ongoing process?

If you get the chance to participate in an Open Space I encourage you to do so, if you find yourself planning a meeting, especially a meeting around a pressing and important topic and find that you are bogged down in agendas, schduling, and formal structure, consider the seemingly slower (but actually often faster) option of an Open Space.

And yes, though it is not my primary  service, I am occasionally available as a facilitator for Open Spaces (or can if I’m not available suggest fantastic facilitators).

(image cc-licensed by aaron_anderer on Flickr)

This weekend the many events of Slow Food Nation have been occurring around San Francisco. On Friday I made it to the Marketplace and Victory Garden in front of the San Francisco City Hall however I arrived late so many of the vendors were closed and sold out, I still managed to pick up some amazing artisinal jams directly from the makers of the jam, some phenonmenal local heritage varities of fruits, and a very tasty late lunch.

This evening I went to Fort Mason in the what I thought might be vain hope of finding a way to get a ticket to the completely sold out Slow Food Taste Pavilion for the 5pm evening tasting. I arrived at a bit after 4:30, waited around the lines and just as I was getting ready to leave, the line having all entered and only a handful of late arrivals still wandering in, I was talking with the volunteers at the gate when a very nice woman who had just arrived spoke up and said “hey, I have an extra ticket, here have it…”

Turns out that she works in the industry (restaurant manager for Boulette’s Larder at the Ferry Building here in San Francisco, a shop I frequent and love) and had both been given two free passes and had been unable to find a friend to take her extra free pass, so in the interest of good karma she passed it along to me for free.

So I was in and stayed until the very end. Before I get into my feedback and suggestions for next year’s Slow Food Nation (especially for the next year’s Taste Pavilions) a few basics.

1. Everyone had a great time, the drinks (at least alcoholic) were flowing, the foods were great and all of the producers who were there and serving up their creations were thrilled to be there and seemed to be enjoying sharing them with everyone.
2. Other locals and I were reminded just how truly lucky we are to live here in the Bay Area, quite a few of the great producers were local, most were shops and products I buy on a regular basis, stuff I can at times almost take for granted (forgetting just how amazing the quality can be).
3. There were some surprising finds even in the very last minutes. Dishes I would have gladly purchased to take home. Happily one from a restaurant a relative of my grandfather’s third wife manages (okay the complexities of modern life, multiple marriages and long life).

But.

And there are a few buts, I have a lot of feedback and suggestions, things which did not work well or which I hope they improve on for the future. And broadly speaking many of these reflect the mixed branding which Slow Food as a movement has, especially here in the US. You might have thought I had forgotten this a blog about branding (well branding and the occasional long post about food such as this one).

What do I mean by “mixed branding”? Well the main objection to Slow Food is that as a movement it is, especially here in the US, very much about and for the elites (as the article in that link notes as the common perception) - a movement for people who can really afford to spend anything they want to spend on food so the only people (so the critics claim) who can support the goals (as sometimes misunderstood) of Slow Food. As a movement Slow Food has both in Europe and in the US had problems explaining itself to others (and heck to members) - is it a political movement? A reaction to “fast food”? A movement focused on local production? On the support of “heritage” brands? A movement to support producers or about how people cook at home or how and where they dine out or all of the above?

1. The pavilions reflect a mostly Western, European food culture.At this year’s Taste Pavilions there were: Beer, Bread, Charcuterie, Cheese, Chocolate, Coffee, Fish, Honey & Preserves, Ice Cream, Native Foods, Olive Oil, Pickles & Chutney, Spirits, Tea and Wine. The Bread pavilion had pizza on one side and Indian naan on the other but that is about the only non-Western food which was served. The tea pavilion had a wide range of tea’s from across the world. But that’s about it for food that wasn’t based on a European cuisine. Certainly little that celebrates the strong Chinese, Japanese or Hispanic cultures of the Bay Area.
2. The “slow dough” cards caused nothing but confusion.
   
   When you presented your ticket this year you received a “Slow Dough” card with 20 boxes on it, each tasting or beverage you took had, in theory, a cost of 1 to 3 boxes. If you ran out you could purchase more Slow Dough at a rate of 5 SD for $10. Beverages were a great “deal” with Wines being just one box for a 1 oz pour (not sure what a beer was but I think just a few). But just what each food would cost you was difficult to understand, there was not a single chart which showed the costs at each pavilion, rather each pavilion (again in theory) had signage showing what the costs were - though in practice most did not or if they did I couldn’t find the signs. In fact the Coffee Pavilion rejected the entire idea and refused to punch anyone’s cards, the Pickles and Chutneys pavilion flat out told me that instead of charge one box per tasting plate as in theory they were supposed to they would mark one box then let me take a tasting from each provider.

   My suggestion for next year do away entirely with the Slow Dough concept for all of the food, teas, coffees, and non-alcoholic beverages (which this year was only water but I’d strongly encourage the addition of serious slow providers of non-alcoholic drinks). Replace it with some form of counting and charging for extras for only the alcoholic drinks (Beers, Wines, Spirits) perhaps also for the speciality non-alcoholic drinks such as Root Beers and Ginger Beers that might be served at the same Beer pavilion. Give everyone enough for a few beers or a couple of wine flights or a cocktail, then charge the drinkers for more.

   Mostly the Slow Dough caused friction between the attendees and the producers of these amazing foods. Lines are understandable (see my next points about queues) and should be able to restrain people from taking more than their fair share, but the cards turned what I had hoped would be an evening of pure celebration of craft into a calculation game - if I get X will I also be able to still try Y…

3. Bring in some real experts on queues and design a more consistent experience across the pavilions. The longest line, by far, was for the Cheese Pavilion. The shortest line was the Beer Pavilion. And yes, people noted that this was probably the only event they had ever been too where that was the case. But every pavilion used a different flow of the queues, some such as the Cheese had a single, continuous queue wrapped around the pavilion (and indeed outside of the building) in a spiral. Others had two lines entering the pavilion in different directions (and serving different foods in the case of the Charcuterie, the same food but from two stands in the case of the Fish pavilion). In short every Pavilion flowed considerably differently and there was nearly no signage about any of the queues, so as I was trying to wait in one of the two bread queues (I gave up, I think it was the line for the pizzas) someone came up and asked if this was the line to get into the building. Again not having anywhere a single document (or any posted maps and signs) which showed what foods were available for what cost and in how many different lines at each pavilion meant you got into a line not quite knowing what was going to happen next.

   The wine pavilion had a process where you were supposed to get a glass as you entered, then pick up a many page booklet listing the nearly 400+ bottles available, each with a number, you then found a section by number and waited your turn at the bar (in queues that were amorphous at best) and once there tried to decide on the basis of minimal information what you wanted to drink, or you could try one of the flights which were in four other areas but which I couldn’t quite figure out how to try.

   The confusions started at the very beginning of the event, the line stretched from the venue to nearly the entrance of Fort Mason but there was nearly zero signage about Slow Food Nation anywhere near the Fort Mason entrance, and what looked like a gate/checkpoint was not actually where your tickets were checked which was, in fact, further into the venue.

   And there was an entire section I never did find where sparkling water and Salsa Dancing was, I think, taking place. Not to mention I couldn’t easily see where the bathrooms were. Many, but not all, of the Pavilions had exhibits but due to the layouts of where the food tasting tables were, here I’m in particular thinking of the Fish Pavilion, I’m probably not alone in missing the exhibits nearly entirely. In the case of the Chocolate Pavilion I nearly missed the entire Pavilion because walking past I almost thought it was just a set of walls, didn’t see that inside there were some presentations, which when I entered I then also realized there was a large line entering from another entrance so I couldn’t, in fact, try the tasting as I entered the wrong way. All too confusing.

4. Non-drinkers were seriously underserved.
   
   If you are a drinker and love craft beers, wines and spirits the Taste Pavilions were an amazing opportunity and serious bargain. There were 400+ different wines, dozens of different beers, and a lot of different mixed drinks (don’t know much about the later as I don’t drink spirits).

   But if like me you are either a light drinker or if you are a non-drinker your options were water, tastings of teas or coffee (which were serious tastings not beverages you could easily take with you and sip) or I think some sparkling water but as I noted I couldn’t actually find that section. There were no juices, no producers of craft sodas, ginger beers, organic bottle grape juices, iced teas or the like. I drank a lot of water, but I really found myself thirsty and wanting something to complement the foods, both savory and sweet I was eating but not being a heavy drinker I had no options.

5. Vegetarians and non-pork eaters had very few options
   
   The bread pavilion which I never did manage to sample did have some vegetarian options as did, I think, the Native Foods pavilion (at least one dish I think) but the selection was fairly light elsewhere. The Charcuterie was not entirely surprisingly almost entirely pork products (a handful of beef jerkies as well - but which were as far as I could tell only available as part of a flight so if you didn’t eat pork you were out of luck). Anyone with other food allergies or other issues would have been faced with a lot complications in trying to decide pavilions to try because of the lack of signage and information - in part because what was being served did vary over the course of the evening - so a simple bread at one time might be replaced by a nut bread minutes later.

   Yes I know the theory of the Taste Pavilions was to highlight producers but I was frankly shocked that there was not a Fruit or a Vegetable pavilion. All evening I was craving a perfectly ripe peach and I, for one, would classify many of the local farmers squarely as slow food producers (Frog Hollow Farms which is phenomenal orchard which is carefully set up to have different varieties of stone fruits ripen every couple of weeks for the entire growing season from spring into the fall).

   There are also plenty of amazing vegetarian slow food producers who could have been highlighted. Here in the Bay Area there are some amazing local Tofu producers, local Yogurt companies, Udon noodle shops which use techniques passed down for 7+ generations and much more.

6. Locals were not given the option to only try non-local producers
   
   I love the many amazing places I can buy food here in San Francisco and I was thrilled to see familiar companies and in many cases familiar faces at the Slow Food Nation Taste Pavilions, I said hello to the barista who pulled my machiato and whom I knew from when Drew worked at Ritual Roasters.

   But I attended Slow Food Nation in part to celebrate a nation of producers so I wanted to “spend” my calories and time sampling items I don’t get on a weekly basis here in San Francisco, I wanted to try things which were new to me, not just taste things I already love and buy for my dinner parties. Yet the way the Pavilions were set up I was unable to avoid getting many items I’m quite familiar with in my trying to sample new things. In particular in the Cheese Pavilion they were only serving three types of cheeses at a time as part of the flight, when got there this included a cheese I had, in fact, just bought for a recent dinner party and which is served on restaurant menus throughout the Bay Area. It is a great cheese, but I really wish I could have sampled something else new instead (and no getting two tastes of another cheese isn’t the same as getting a chance to savor a third new one)

   Sure, as I noted, I was happy to reminded just how luck I am to be living in San Francisco, but I would have really liked to see more representation from outside of San Francisco, to have seen a more truly national character to what was served. I would have also liked to have seen more emphasis on American slow foods - not just American businesses making craft examples of European foods (salumi, olive oils, etc). Where were the regional (US) foods? The maple syrups, the smoked Northwestern Salmon, etc.

I will be back for Slow Food Nation 2009 and I hope I can help in any way I can with the future events. I applaud them as well for trying a lot of different things - beyond the Marketplace and Taste Pavilions there are also many series of talks, workshops, a pretty serious Rock two day festival, conferences, films, dinners, walks and field trips being held all week. But for me, at least, the overall impression from the website, marketing efforts, and ticketing process is one of too many ideas, too much without an overall cohesion. Ticketing in particular was confusing and unclear - “discounted tickets at local Whole Foods” for example without ever noting what, in fact, that discount would have been!

Since I was given my ticket to the Taste Pavilion on my way out I spent some of what I had planned on spending for the evening on buying a year’s membership in Slow Food.

But then I went and spent the rest on some takeout from one of my favorite Thai restaurants in San Francisco which happens to be just a few blocks away from Fort Mason. I was hungry. And Sunday I will probably go to a Thai Food and Culture Festival which is also being held this weekend here in San Francisco, at the Hall of Flowers in Golden Gate Park. For an admision price of $5 I’ll get a chance to see some demonstrations of Thai Culture and if the reports on Chowhounds are any evidence eat some serious Thai food prepared on the spot by skilled artisans. Food that I would claim is definitely “Slow Food” but which was not, alas, represented well at the Taste Pavilions this year.

So what is the problem?

Note what I was unable to do in the above paragraph, I couldn’t refer to the product either by the product brand name or by the nameo of the company, neither brand is present anywhere on the product itself. Now personally when it comes to my clothing and appearance I look for items which don’t shout a company brand, I try to choose carefully those brands whom I associate with my personal image - for example I’m mostly only wearing t-shirts with logos of companies or organizations I support and in most cases really do use myself.

I could not however refer to this product or the company because though they used a very nice material to construct the product the neglected to spend the likely relatively small additional amount to embed their name &/or logos anywhere on the product. Earlier today as I used the device to recharge my iPhone which was dangerously close to running out of battery charge after a long day away from home I wanted to tell my Twitter followers about the product - but was prevented from usually doing so by this lack of branding.

So what is the moral here? Consider how your customers will use your products and without being too blatent don’t be so restrained as to make it hard for existing customers to refer others to your brands and products - indeed you want to make that process of telling people about your company and brands as easy as possible. This also suggests avoiding unpronounceable or really difficult to remember how to spell brandnames or the sometimes used avoiding a word brand at all (i.e. “the artist formerly known as Prince” who after a while decided having a name for people to refer to might afterall be useful).

Oh, what is the product and company? After a lot (and I do mean a lot of poking around and searching I found it). It is the iV from Fastmac. A great product but horrible branding (well complete lack of branding).

I am a serious food lover, have been for many years. I am lucky to have grown up in a household where we ate dinner together as a family every night and where my first memory of dining out was when I was 3 and learned to use chopsticks at a Chinese restaurant. And while I imposed Chucky Cheese on my family on many a birthday as a child (my family has a tradition where the person celebrating his or her birthday picks where we ate dinner as a family typically dining out) my parents also exposed me and my sister to a very wide range of cuisines and flavors as we grew up.

Before we moved to Chicago I remember teaching the parents and teachers at my 2nd grade school how to make Guacamole from scratch. I was a bit precocious but as I recall it also tasted quite good the way I made it (which I had learned from my mom).

In college I threw serious dinner parties every few weeks, typically where I cooked all the main dishes, friends baked dessert, and everyone helped clean or prep. Each week I would cook a different cuisine using a mix of recipes from cookbooks and the Internet (this was pre-web, so drawn from USENET or occasionally Gopher). But at almost every meal I would also improvise, adjusting a recipe to taste or often making up an entirely new dish from the flavors of a given cuisine and ingredients I bought. I had learned to cook from a combination of observing my Mom and my Dad as they cooked (and they both cooked as I grew up) and from a few “Home Economics” courses I took in the 7th grade.

Since college I have continued to be a very serious cook and dine out a great deal. In Chicago I was a highly active poster to Chowhound (in the days before CNET purchased them and upgraded the site’s software) and then on a website friends of mine set up after being frustrated by the forum software of Chowhound, LTHForum (the name stands for a Chinese restaurant we love in Chinatown, Little Three Happiness called that because there is a second and much inferior Three Happiness restaurant right across the street). The group of us and the forum grew quickly and we not only posted about food we also gathered together on a regular basis for meals and events all through out Chicagoland.

In Chicago and especially since I moved to San Francisco I have also become quite adept at the art of organizing large group dinners. Typically I pick the restaurant and very often arrange for all of the food, often ordering everything and arranging for a family style or at least a prix fix meal to maximize everyone’s enjoyment.

Why do I mention all these details about my past and present life?

Because, and this is where it gets tricky, even with all of that which I have claimed (assuming you have read this far) you still do not have any particular reason to trust me, my suggestions, my cooking or my reviews.

Yes, I claim to be good, even an expert but that claim, by itself, no matter how often I repeat it is just words, just an unverified assertion.

In contrast for the most part anyone who has eaten at one of my dinner parties begs me for invitations to future events. People who have taken my suggestions for dinner locations and/or been to a meal I have organized, generally let me help them again in the future. To a lesser degree people who have been following me on Twitter for a long time have noticed that amongst my random rants and discussions I also twitter about food a great deal. Mini-reviews, observations about places I find, and occasionally small rants and even some raves.

With every event I organize this list of people grows, people who both trust my recommendations and in many cases refer people to me for advice and assistance.

In the next post in this serious more discussion on how to best build (or rebuild) your personal brand, especially as you also shift your job functions.

Entire web communities invest time analyzing the subtle changes in the packaging of soda across the planet.

But even great Brands, brands which have for decades defined how to build, manage, extend, and maintain a great brand make mistakes.

Take this can of diet Coke I photographed this weekend.

Notice how it has the phrase “Live Positively” along the side of the can? This same phrase can also be found on the current versions of other sizes and shapes of diet Coke found here in the US at present.

I wondered, what happens when you do a Google search on the phrase “Live Positively”?

Turns out you find a mix of self help sites and for the most part, sites for people who are living with HIV. This phrase has been used for a long time now by HIV support groups here in the US and indeed around the planet.

For diet Coke it was, I think, intended as part of their packaging and branding around support for women’s health and in particular a focus on healthy hearts which is the current main focus for diet Coke’s advertising on TV.

So I went to the diet Coke home page. I thought I might find some more information on this phrase at the official site, however I was wrong. Couldn’t find it. The home page is mostly tracking codes for various scripts and a primary and almost entirely flash driven graphical site. You can view the current diet Coke TV ads, can download a few images of posters, and can get some information about the myCokeRewards program which currently includes an offer for a red designer dress which diet Coke has had made as part of their support for healthy heart awareness in women.

Reading over the site I noticed that the entire marketing and branding present in the site had a built-in assumption that anyone interested in diet Coke was a woman. So apparently a male, such as myself, was not at all the target audience for any of diet Coke’s brand messaging.

More to the point, though historically Coca Cola has built some great examples of Slow Brands, brands driven by an iconic imagery, consistent and patient messaging, and living up to and exceeding brand promises and expectations for decades upon decades, with the rise of the internet at least the diet Coke arm of Coca Cola does not appear to be getting how to invest in a brand in a digital world.

Getting back to that phrase. Though it is present on the diet Coke cans, I have not been able to find any official diet Coke presence than explains it or makes reference to the phrase. One article from the Beverage Institute mentioned a “Live Positively team” but I can’t find any other reference to the team and diet Coke on the web.

A number of bloggers have noticed the phrase on their cans and bottles of diet Coke but even these discussions are in the search engine results interleaved with other sites which were focused on HIV/AIDS but happened to also mention diet Coke on a given page.

Today any Brand should take the time to search on the other uses of messages which will be a part of your Brand messaging offline and online and see how your messaging ties into the existing uses of a given phrase. While it perhaps is not diet Coke’s intent, perhaps Coca Cola should have made some donations to and given support to some HIV/AIDS support groups around the globe perhaps as part of an overall campaign to help people, likely emphasizing women if indeed diet Coke is intended to be branded mostly for women consumers. In that case the overlapping meanings of the phrase would have echoed the Brand messaging.

As a consumer while some parts of the soda industry have remained iconic and slow, the packaging and marketing of the core products has often seemed to no longer be consistent or slow. Seemingly every time I am in supermarket today (at least here in the US) the packaging and marketing for both Coca Cola’s family of brands and Pepsi’s family of brands seems to have changed, on a nearly weekly basis.

In fact I noted that I could tell that the little corner store near my house had bought the soda they were selling a long time ago because the packaging on it contained contests which had ended months prior.

I am highlighting diet Coke here because it is an example of an iconic Brand, a great Slow Brand of the past, which I think is not entirely succeeding in the new, online driven world.

What other examples of historically great, Slow Brands, can you think of which have stumbled online?

My post about What is a Brand Anyway prompted my friend Arthur Einstein to write an email to me where he took issue with the simple, and I agree it is too simple, definition that a brand is a promise.

The formula which Arthur offers in place of that simple definition is:

Your Brand = awareness + expectations + engagement + experience

Awareness is simply the knowledge that you’re there.

Expectations pretty obvious. It’s the promise you speak of.

Engagement is the quality of the interaction that turns a consumer into a customer

Experience is the customers perception of how his/her expectations have been fulfilled

(and continue to be fulfilled over time)

What’s important about this view of branding is that each of these quantities can be measured and each of them can be managed.

My personal and favorite definition is “A Brand is a promise”.

At the most basic level a good or service which is “branded” has an implicit promise that it is, in fact, from the owner of that brand and they (whether a company or an individual) stand behind their product. In most cases a branded good or service is also promised to be consistent, if you get the same product again it will again meet what has been promised.

This does not, however, always mean that every time you buy that product it is the same - some brands might promise uniqueness or constant variety, while also maintaining other promises - quality, taste, service, fair prices.

An error made often by companies is having a brand for which no clear promise can be ascribed. Frequently the promise is summed up in the tag phrases that accompany the Brand marketing and advertising - many companies today change these messages rapidly often using many different phrases and promises.

This is not to say that a Brand has only one promise, many brands offer a range of related promises but most great brands, Slow Brands, usually have a clear and dominant promise associated with their brand. Historically, for example, Volvo = “Safe”. Perhaps with the additional promise of “safe and a bit boring”.

And yes, this meant that Volvo’s did not tend to attract young, single males as buyers. But for Volvo’s primary audience of families (and more typically usually mothers) “safe and a bit boring” was quite compelling.

Recently a new site, Brand Tags has launched which asks people to tag with a single word or phrase a variety of brands.

Take a look at how Apple has been tagged.

Now compare that to how Dell has been tagged.

Which company would you rather be?

A Slow Brand is a confident brand sure of what it stands for as well as what is not in keeping with the brand.

Brands are a promise. Whether a personal Brand, a corporate Brand, or the Brand of an entire country, great brands stand for things, have consistency and are backed up and built up through the accumulation of messages.

Most Brands today are not Slow Brands. Companies and individuals rarely, today, invest the time it takes to have a Slow Brand. Instead many Brands change their messages and the promise of the Brand rapidly. Making different promises to different audiences in many cases and all too often using very short term measures to signal when to shift messages yet again, changing messages and promises with growing frequency.

This blog will focus on Slow Brands, what they are, on examples of Slow Brands, and on both the specific messages of individual brands and on the techniques they use online and offline to build, maintain, and enhance the value and import of their brand.

Where does the phrase originate?

The phrase “Slow Brand” is an homage to the Slow Food Movement which since 1989 has celebrated local, heritage foods and the art of eating and living a slow, thoughtful life. The transformation of regions around the world and the preservation of cultural heritages embodied in regional foods has been and is an incredible achievement. As a serious foodie, and long time fan of the Slow Food Movement, my awareness of Brands have been shaped by Slow Food. Both in my own cooking and when I dine out I now look for brands not (typically) from large international corporations, but the brands of local, slow food producers.

This blog will illustrate the concept of Slow Brand often by looking at some of these local, slow food inspired companies and individuals.

Disclosure - the business of Nearness Function, the ad network focused on Brand Advertising which Shannon Clark is a co-founder of, is helping brands invest in building their brand via the long term support and sponsorship of rich experiences and passionate communities.