Good Marketing is a Like a Ramen Shop

Every business is good at something. There are some businesses that try to be good at everything. However, sometimes it’s best to focus on what you know best and let others do what they do best. It can be a win-win for everyone.

Let me explain. During a December trip to Pasadena, CA, we waited in line for more than an hour to dine at a ramen restaurant. Ramen restaurants aren’t typically fancy; here, the menu featured only six dishes to choose from.

With Santa Ana winds whipping, the temperature (if you can imagine it now) was in the 40s in the shade. Yet there were more than 70 people who weren’t dressed properly for the weather standing in a line that wrapped around the corner of the building and into the alley.

Most Americans know about ramen. Even supermarkets that don’t specialize in ethnic foods have a number of varieties on the grocery shelves. They are often a staple for college students and people on a budget because, even when they aren’t on sale, you can get ramen for less than 50 cents a serving. Additionally, it’s pretty filling for such an inexpensive dish. Cooking ramen at home isn’t complicated either. Boil some water, let the noodles steep and add the flavorings.

With a dish that is so simple to find and make, why would anyone seek out a restaurant and wait in line for it? For an hour? Especially in the cold and wind.

Ramen Tatsunoya started in 1999 in Kurume City, Fukuoka, Japan, a city with numerous ramen shops that have very loyal followings. Taking a chance there was a huge step. To differentiate themselves from others, founder Ryuta Kajiwara says he and the staff dedicated themselves to “perfecting the ultimate bowl of ramen” and providing kando, a Japanese word that means “a feeling of awe-inspiring.” They dedicated themselves to give more than customers expected.

Like ramen, marketing and social media isn’t necessarily all that complicated and most people probably know at least one 12-year old wunderkind who somehow manages to attract hundreds of fans on Facebook. An organization seeking to gain exposure might have in-house staff develop content and manage its social media presence. Having staff take on one more duty is cost effective and, in all fairness, it’ll get the job done just like whipping up some ramen at home.

But there’s a reason people are willing to stand in the cold for good ramen. It’s because while they may seem the same at first glance, an expert brings a depth to their craft that makes it better and gives that feeling of awe-inspiring. For marketing and social media, that means a broader reach with deeper engagement across your audience. It means that your ad budget goes farther and your messaging improves as you learn what best resonates with your residents.

Just like an expert ramen shop, SGA brings a depth of experience that helps the organizations we support in marketing and social media do more. When SGA works on a program, it isn’t one more duty assigned to an already overworked staff member; it’s a full team that carefully crafts content and researches why something worked (or, often more interesting, why it failed). The result is a marketing and social media presence that, while superficially the same as any organization that “has Facebook,” better reaches residents and inspires awe. We strive to bring kando to all parts of SGA and are grateful when we get to bring it to our clients.

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The Growing Experience

What do two SGAers do when they have time on their hands? They start a nonprofit using community-based social marketing (CBSM). Say hello to Appleseed!

Philip Kao, Adam Quinn and pediatrician Ruth Chiang Kao founded Appleseed, a nonprofit with SGA roots that aims to inspire the choices and actions that matter most for the future of our children and planet. They’re doing this through projects that improve nutrition and agricultural sustainability.

Their first project brought them to The Growing Experience farm in the Carmelitos housing development. Once an abandoned field of sod, The Growing Experience is now an urban farm operated by Housing Authority of the County of Los Angeles. The farm was facing a particular problem: minimal participation in their fresh fruit and vegetable programs from the surrounding community.

Appleseed saw the potential of this farm, along with its untapped benefits for the community, and suggested a solution: CBSM! Using the tried-and-true methods of CBSM, Appleseed gained insights from residents of the housing development and quickly realized that residents felt that the garden wasn’t theirs. Not only that, but the concept of sustainable food felt foreign to them. Learning this, the Appleseed crew immediately set out to bridge these gaps by planning and organizing an event that would A) give residents a chance to connect with their local farm and its farmers, Jimmy and Holly and B) signify to residents in this community that this garden was open—for them!

The very first annual Community Cook-Off event was held at The Growing Experience and was a great success. Six residents participated in a cook-off competition, where they prepared delicious dishes using fresh vegetables from the garden. An amazing turnout of over 60 guests and kids came to visit the garden for the first time, where they tasted and voted for their personal favorites in the competition. An awesome community member, Purpose, volunteered to MC and DJ the entire event. Did we mention there was a talent show for the kids?

With stomachs full and new relationships formed, the event came to a close with an air of excitement for next year’s cook-off. And just recently, Appleseed received word from farmer Holly that a number of the cook-off guests had begun stopping by the garden to pick up their fruits and vegetables! If success was a picture, I think it would look something like this:

For an inside look into the event, check out:

Bravo, Appleseed! To follow Appleseed’s progress and hear about their upcoming project in Guatemala, subscribe to their monthly newsletter at www.appleseedimpact.org.

The Secret to Creating Creativity

Most of us have a clear idea of where we fall on the creativity spectrum. On the long journey from papier mache to professional, we figure out if we’re more actuary than Matisse or closer to concert pianist than astrophysicist.

While most of us accept our spot on the scale, researchers in Poland wanted to find out why there were such differences in creativity among people. Their study, which was published in Creativity Research Journal, compared 60 bank tellers and 60 artists on two points: temperament and divergent thinking.

In a nutshell, temperament is part of your innate personality. It includes things like introversion or extraversion and attention and persistence. Divergent thinking, which can be learned and improved during your life, is the process of generating ideas by exploring different options or solutions. It’s how your mind would answer a question such as:
How many uses can you make of a toothpick? Continue reading “The Secret to Creating Creativity”