Foodservice

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Shikatani Lacroix Celebrates Release of Desire by Design

On Thursday, September 20, Shikatani Lacroix hosted a book launch in celebration of the release of Jean-Pierre Lacroix’s newest book, Desire by Design: What Data-Driven Marketers Should Know About Driving Desire for their Brands. Taking place at The Broadview Hotel in Toronto, the event consisted of a keynote presentation, panel discussion, and book signing. Jean-Pierre’s

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JP Design By Desire

Desire by Design

Conventional thinking has brands constantly scrambling to give customers what they want. But what if wanting is no longer enough? A customer may want a great mobile phone, for example, but a huge majority will choose the now iconic iPhone, regardless of what other phones are available. This is not simply about wanting. It’s about

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Five Important Factors in Achieving Brand Authenticity

The importance of brand authenticity came to the forefront more than ten years ago when demographers started to raise awareness of the buying power of Millennials. With the failure of banks in 2008, and many corporate scandals making the headlines, it’s not surprising Millennials were looking for brands that were authentic and approachable. The Mirriam-Webster

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Using Retail Design to Bring Your Brand to Life

Does the design of your store or restaurant reflect your brand’s personality? Or is it out of sync with the message that you want to convey? Retail design is a physical representation of a brand that shapes customer experiences. Lighting, color, materials, fixtures, layout, commercial retail graphics, and digital signage all influence perceptions and express

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Is Your Business Targeting the Right Personas?

The importance of customer personas is becoming increasingly recognized as personalization becomes more possible, and specificity wins sales. But how exactly do you develop customer personas, and how detailed should they be? In this whitepaper we describe the process of developing personas and explain how to communicate them to your team. Fill out the form

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Millennials and their Value to Restaurateurs

In a recent article by Foodservice and Hospitality Magazine, the publication takes an in-depth look at Canada’s millennial generation and their value to restaurateurs. From millennial mannerisms to their eating habits, the article breaks down what restaurants need to consider when it comes to this large market and how to ensure success going forward. SLD’s

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What is the Lifespan of a Supermarket Design Concept?

The investment in developing a new supermarket design is significant, and the risk is enormous. With most supermarket and grocery chains consisting of thousands of locations, converting to a new concept can be laborious and span many years. On average, most good operators renovate about 5 to 10 percent of their stores per year, putting

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Write So Designers Will Listen: 5 Mistakes to Avoid When Writing a Design Brief

Getting what you want from your design agency can sometimes feel like a game of Broken Telephone – you think you’re being clear and helpful, the creative team thinks they’re offering solutions that work, but at the end of the day, the final deliverables aren’t quite right and no one knows who is to blame.

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Why Ugly Design Can Lead to Enormous Growth: Exploring the Strategic Benefits of Ugly Branding

If beauty is in the eye of the beholder, it makes sense that ugliness should be as well. However, some brands are almost universally regarded as unappealing when compared to competitors. Many of those ugly packages, websites, and environments develop cult followings from loyal customers, much to the frustration of brand managers who pour their

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Will Your Customers Love or Hate Automation in 2025?

With Amazon Go’s “just walk out” grocery store finally up and running as of January 2018, everyone in the supermarket industry from cashiers to CEOs are watching with bated breath. Is Amazon intending to implement throughout the Whole Foods network? Will other grocers adopt the same strategy? Will governments start taxing and regulating automation with rollouts

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The Five Rules for a Successful C-store Foodservice Private Label Program

The c-store is built around the “C”, and for modern, hectic lives, convenience is crucial. As brands aim to grab more market share, many are considering how else they can simplify the lives of their customers, and private label foodservice programs seem like a natural fit. Convenience is a critical factor in our lives, but

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6 Ways Local Grocers can Beat Big Brands and Thrive

Big brand grocery stores dominate the Canadian and US marketplace. From Trader Joe’s to Loblaws to Costco, whether you want cheap groceries or specialty items, the grocery wars are being waged with all guns blazing: private label programs, new interior design that mimics marketplaces, and deals, deals, deals. It seems as though there might not be room left for a

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