In marketing we often say “Don’t talk about the sausage, talk about the sizzle!”
Instead of talking about the “thing” we talk about how it makes you feel, the benefits, the mood, the emotion, that sense of occasion.
A sausage according to wikipedia is: a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after.
Yummy.. Imagine marketing that product!
Ironically this week where we witnessed the last nail in the coffin of the once fabulous Superquinn brand we heard the MD of SuperValu, Martin Kelliher reassuring customers that the sausages would be retained!
Is that the very last thing to survive of the brand or does the sausage in some way represent everything that was once special about Superquinn for shoppers?
When I worked in Dublin for Guinness during the mid nineties I was living near the Clondalkin area. Even though I had my own music store in the Mill Centre in Clondalkin where there was a Dunnes Stores, my weekly grocery shopping was done in Superquinn in Lucan, a good 20 minutes away by car.
Somehow shopping in Superquinn just didn’t feel too painful (I hate shopping) because of the atmosphere, the store layout, the smells, the unusual selection of food, the food samples, the fabulous wine selection and the genuine friendly service. Of course the sausages were different and these were bought from time to time!
Feargal Quinn and his team were delivering a product and service at a level way above all other Irish grocery competitors, which helped to build the successful brand, Superquinn.
The Superquinn brand was built using a unique mix of ingredients just like their famous sausages, which they had clearly perfected.
Incredibly there is a support group for their famous sausages!
On this support group they say:
“In 1976 Superquinn perfected the pork sausage, nothing else even comes close. If I was a pig I would feel privileged to donate my body to a noble cause like this. Following a trip to Germany in early 1976, Feargal Quinn decided that Superquinn would create the perfect sausage for Irish tastes. Superquinn butcher, Pat Kelly was the lucky man faced with the ultimate challenge“
Feargal Quinn seemed to take this approach with everything he did in his stores – they were different and they were better.
Over time the other grocery chains improved, the differences weren’t as different as they once were and the special ethos that once defined Superquinn started to dissolve.
When Feargal Quinn sold the stores to an investor group who had no experience in the very challenging sector the once special sizzle started to disappear and the business went backwards.
Are you minding the sizzle in your business?