Brand consistency across products and ranges

This is a tricky post for a non-designer to write because I do not have the training nor the vocabulary to express some of my thoughts in this area.

However it is an area of great concern for artisan and local foods brands as they start to expand. The voice of the brand needs to be consistent across channels and when expressed by different people and on the shelf-edge products across different categories need to be readily identifible.

Why?

Speaking as a consumer (the hat I wear most easily) I need food brands to help me. While I spend more time than the average person when shopping for food I can still be in a hurry at times. And given that time pressure I need to very quickly be able to visually identify my favorite brands on the shelf-edge almost sub-consciously.

What makes that difficult to achieve?

Lots of stuff. A small brand’s products being scattered across categories (unlike some bigger brands who get to impose merchandising standards and some cohesion in display because of their leverage) and inconsistency of placing in different shops and stores.

And then there is bad design – for example subtle visual aids which work for a designer on their computer but which cannot be picked up in a quick scan in-store.

Implementation case-study – Cooleeney Cheese

The following 9 slides were presented by founder Breda Maher at a recent Bord Bia event in Cashel which I was on the panel for. That link brings you to a page where you can see more details and download the other presentations which were really good. This was the stated objective of the work:

To create a brand identity for Cooleeney that would bring the range together in an impactful way to drive consumer brand awareness

Some background on Breda’s presentation from my notes:
The redesign was prompted by feedback from a new and potentially big continental customer who said that the products were superb but that the branding was a disaster.

Breda used a mentor from Bord Bia and complemented that with their Foresight4food research service. The design work was done by Dynamo and research methods used included focus groups, accompanied trips and online focus groups.

Really interesting point for me which Breda shared quite openly was that Breda had to pause the project for her to catch up with the brand ideas which were being presented. After that pause of 8 weeks, during which time she gave herself the space to rejig her head around the new visual presentation of the brand, she restarted the process and was able to fully commit to it.

To ensure the rebrand did not harm sales a marketing plan was developed because of the dramatic changes to the brand – both in terms of perception and also actual issues around being found on the shelf.

The rebrand has been a tremendous success and was complimented from the floor afterwards.

In contrast, a brand which challenged me on the shelf-edge

This is tricky to write because it challenges an Irish brand’s design but made easier by the fact that the brand concerned (Lakeshore) was a great artisan brand but has since been sucked into the Boyne Valley Group.

This was prompted by a shopping session in my local Supervalu where I noticed that the Lakeshore brand was represented in a number of categories on a single isle – but that I could not spot the brand products in each category without working really hard at it.

So I took some photos to flesh out a future post (this one) and when I looked back at them discovered something interesting. I was apparently wrong…

Absolute consistency. Logo, font, photography. All perfect with the benefit of hindsight, big photos and time to review them in detail.

So I was sitting down to write this post and discovered that I was about to make an ass of myself – my evidence would contradict me 😦

Yet I know that I did have issues in the store. And so got to thinking about an area I know a little more about. The design of websites where individual logical elements work on the web designers screen yet when presented en-mass to end users the overall site doesn’t.

My conclusion

And that is what (I think) is happening here. The logo is consistent – but it is white and gold on a black background, it is small in scale and the graphic is almost invisible on a quick look. So in the absence of a clearly distinguishing logo to anchor my shelf-scanning I am left with consistent font and photography which is very professional but the combination is probably  too bland on the white background.

That’s it – a long post and unhappy that I cannot pin that last piece down. I just don’t know if the issue I identified for me with Lakeshore is shared by others and also don’t know if my observations are actually valid.

Feedback very welcome 🙂

Keith

Totally. Tipperary > 25th June 2011

It is the time of festivals and throughout the length and breath of Ireland people are gathering to enjoy themselves and indulge in good food and drink.

The folk in Tipperary did’st notice this and, inspired by their neighbours in Kilkenny (that happens a lot) decided to go one better in 2011 with a food festival nestled into Cloughjordan and their eco-village.

Why would you go? Maybe for the Seomra Bia Blog – a selection of Irelands talented food blogs giving cooking demonstrations, maybe to talk to the good people from GIYIreland but most of all to sample the delights of the wide ranging selection of food producers from Tipperary.

James Whelan Butchers
Crowe’s Farm
Una O’Dwyers Traditional Sausages
Seymour Organic
Inch House
Con Traas
Brownes
Karmine Apple Juice
Ponaire Coffee
Red Nose Wine
Hickeys Craft Bakery
Crossogue Preserves
The Scullery
Cashel Blue Cheese
Cooleeney Cheese
The Cookie Jar
Holycross Good Food
Mags’ home baking
Tipperary Organic Ice Cream
Boulaban Ice cream
Sarah Baker Cookery School

For one county that is some list :-). More information and ticket booking here.

Keith

Bloom 2011 – some of the food producers who were there. Part 1

It was so busy yesterday – and probably less so than on sunny Saturday when the Q’s must have been mighty. My first time at the event and while I could not have cared too much about looking at gardens the food producers area was of strong interest. For more info on the event the Bloom 2011 website is here.

This must be a great event for them – I know from speaking to a couple of them that the volume of business they did this year was far, far stronger than 2010 and supplies were short in a couple of cases with both TJ Crowe and Deirdre Collins running out of burgers at various times!

I took shots as I went around with the iPhone and only some of them were usable so here they are:

Aruna – website

This range was featured in a recent May post here. Spawned out of a restaurant with a  nicely designed brand.

Derrycamma Rapeseed Oil – website

Completely new to me (it was nice to come across some products and brands which I had not heard of before at the festival). Coming from an eco-tilled farm in Co Louth their packaging caught my eye and so I took a quick snap of it to share here.

Eight Degrees – website

One of this years newly launching batch of craft brewers (watch beoir.org for all updates in the space) them and their ilk are responsible for slowly educating the general public and for increasing demand for tastier and more varied beers. While I detest the Irish attitude to alcohol less and better will be part of the change required and it will happen naturally with the expansion of beers brewed with TLC.

Previous BiaBeag post on their brand design here.

G’s Gourmet Jams – website

While this brand has made almost no impression on me on the shelves that is probably down to my personal lack of interest in the jams and chutneys categories. Because I know from conversations with other food producers that they are a significant player in the scaled up artisan space in Ireland.

…to be continued in a second post next weekend.

Keith

PS – should say I received a Media Pass from Bord Bia for the event which was really nice of them. Probably made the decision to go easier but it will be in our calendar next year one way or another 🙂

Bord Bia Brand Forum Event “Selling your brand online” – Tuesday 24th May, Cashel

Really looking forward to this – I am part of a panel of 4 at this event which starts at 5pm. You can see full details and book here.

Deirdre Collins, Pat Whelan and Breda Maher are the food producers whom I am joining at the event – 2 on farm and one off farm. Pat is going to have the experience of sharing a stage with a vegetarian and a vegan (me) but the fun of that will be a minor part of the evening as each of us discuss and share our particular passions in the area of genuine, artisan food and how to best sell it to consumers.

Let me know if you are attending 🙂

Keith

Photo credits – Deirdre Collins from the Anti-Room, Pat’s taken by Roger Overall and Breda’s taken from GoodFoodIreland.

Artisan brands featured in the Sunday Business Post on 15th May

Been a while since I did a post like this but inspired by a feature in the Sunday Business Post on 5 previous winners of the amazing Blas Na hEireann Irish Food Awards which are held every year in Dingle since 2008. (no link to the article as not put up until tomorrow, Monday 16th)

Aruna Fresh Sauces – website

This brand emerged from the kitchen of a restaurant in Ardee, Co Louth and they won an award from their local Enterprise Board as well as at Blas na hEireann. They also received mentoring from a food technologist and start-up expert.

Their facebook page is here.

Flynn’s Kitchen – website

2007 was the starting year for this range which interestingly shares a production unit with another business Gan Gluten. You can buy the range of pates, jams and ready meals online from Local Ireland.

Dungarvan Brewing Company – website

Not the first time Cormac and Tom have cropped up here. A tale of unemployment turned into a viable micro-business, or in this case micro-brewery.

These are a regular for me from the Wine Centre in Kilkenny.

Paddy O’Granola – website

Paddy takes the coveted Page3 slot in the Business Post with a Q&A which includes the information that his production is outsourced to a manufacturer in Drogheda.

Keith

Irish “third party” stops funding to artisan food businesses

Another detail has emerged in the ongoing saga, in the middle of a recession/depression, which has seen the most commonly used source of public sector funding for Irish artisan food businesses dry up.

You can see the background to this story here and here – however the headline of this post relates to a detail in a blog post yesterday (Sunday) from the CEO of the Kilkenny Leader Partnership in which he states:

“But in summary- let’s just state that LEADER was under the false impression that it could fund food projects from its allocated funding from ‘axis 3’ of the Rural Development Programme (RDP), until queries were raised from an Irish ‘third party’, revealed that most food projects can only be funded from another part of the overall RDP- ‘axis 1’ which has no funding for food in it. Got that?”

The good news element of his post is that there could be a resolution by August. Hopefully.

But the idea that an Irish organisation (I have heard rumours of just whom that was but am certainly not going to share them here) was responsible for this by deliberately and directly intervening is disgraceful.

Why am I writing about this here? Because many of the Irish artisan brands whom I admire are hit by this craziness.

Keith

Guest Post: The story of the Eight Degrees packaging design

A photo from Caroline caught my eye a couple of weeks ago, it was of the packaging for the just launched Eight Degrees craft brewery range:

I liked it a lot and so it gave me the shove I needed to organise my first guest post. And so Erik Johansson kindly wrote the story of the brand for me. This is he

and this is his post.

When the Green Man met Scott & Cam:

I answered the phone one day in August 2010 to soft antipodean voice of Scott Baigent – a Kiwi living in North Cork. He told me about how he and his business partner Cameron Wallace, an Aussie, had received support from the Ballyhoura Enterprise Board to open a microbrewery in Mitchelstown and would I be interested in creating a brand for them? He didn’t have to ask me twice! Branding and Beer – Perfect!

I immediately set to researching the beer market and it took me to the Microbreweries in the guys native Australia and New Zealand as well as the U.S. where the industries are well established and thriving.  During the many student summers I spent in the U.S, the locals would comment on how Ireland had so many great beers. In reality, at the time, you could count all the Irish beers on one hand.

In America however, the brewing industry was thriving and most small towns would have at least one or two local breweries producing some amazing brews; ales, wheat beers, porters, reds and some unusual seasonal brews. My favourite beer was Number Nine – an apricot beer from the Magic Hat brewing Company in Vermont. The memory I have of all of these beers was not only the taste but the strong and individual personality behind each of them. They had something special. You got a sense that the people behind the brewing of the beers were passionate about what they did and did it for the love of it. Passion and determination…
So How does a brand develop from a phone call to a six-pack in the fridge?

It started with the perfect brief. It read something like this:

“The brewery will be called Eight Degrees Brewing Company and will produce a range of 4-5 Ales ranging from a Pale Ale, Amber Ale through to a Porter.  The company name originates from the longitude of Ireland (8 degrees west of Greenwich), but nicely coincides with the ideal temperature to serve our beers. Our catch phrase is ‘Naturally Adventurous’ which nicely pulls together the main values of the business: natural ingredients and different flavours that will appeal to the adventurous in spirit.”

So with images of thirsty mountaineers in mind the creative process began. Doodle, draw, design and more design, Scott and Cam selected their iconic 8 Degrees brandmark that would brandish each of their beers. And then to naming their adverturous beers.

For anyone who has every tried to name anything, you know what I am talking about… The process involved the lot of fun, pots of coffee, home made cookies, and a large canvas of yellow stickies. The finalists survived the age-old rivalry of Aussies v’s New Zealand, with any vague bias to one being swiftly caught and vetoed by the other. In the end it was Howling Gale Ale, Knockmealdown Porter, Sunburnt Irish Red and Pioneer Ginger Beer that made the cut.

Names and brandmark in hand the design of the bottle labels were the perfect platform to show off their unique brand personality. Irishness was important, so the tale of the lads being lured to Ireland, as so many before, by Ireland’s best cailins, was told. Their Aussie/New Zealand sense of fun  came through in their thirst provoking tasting notes. This week we have finalized the six pack carriers – don’t forget to read the underside! And the website is currently in development.

The Result….
Eight Degrees Brewing Co was officially launched at the Franciscan Well Easter Beerfest in Cork City in April this year and the first commercial batch of Howling Gale Ale was very well received. My first sip was not just good…it was great. The taste brought me back to those halcyon summers days of my college years, a welcome antidote to the banality of mass produced beers. Cheers guys!

Erik

Eight Degrees Facebook Page: www.facebook.com/eightdegreesbrewing

The Green Man Studio Website: www.thegreenmanstudio.com

If I can get my ass in gear we will be treated to more of these guest posts 🙂

keith

Biabeag side projects – Competitions and Events

There is still a large gap in the use of the internet to aggregate information on topics of shared interest.

I have 2 Facebook pages which maybe relevant to readers of this blog:

Irish Artisan Food Competitions – this attempts to list any and all of the competitions I see which are run by the producers which this blog celebrates.

Irish Food(ie) Events – a listing of every event I see which an Irish foodie might be interested

Hope you enjoy them 🙂

Keith

Esther Barron, Barron’s Bakery

What a pleasure to meet with Esther and Joe Barron during the recent Waterford Festival of Food – site here. I went out on the Saturday for one of their bus tours. Mine was the Staples one and it involved a visit to Crinnaghton Juices (video in an upcoming post) and then Barron’s bakery.

4th generation, oldest working bread oven in Ireland, a just published book on their 125 year history. You just have to love it.

During the tour I shot this video clip (slightly longer than usual at just under 4 minutes) where Esther and Joe show us the equipment and process which their bread goes through.

Every town in Ireland should have one, two, three local bakeries and every home in Ireland should support them.

Keith

Social Media Manager required in South East by strong food brand

This one is on behalf of one of my clients. Based in the South East of Ireland and with a business spanning both the real world and a strong virtual presence they require a full time social media manager.

The person who gets this will be a foodie and is very likely to be active on the relevant social networks (Twitter, Facebook, Youtube and probably blogging).

More details here – www.keithbohanna.com/food.html. Closing date 16th May 2011.

keith