Interesting Archives - Page 12 of 31 - I Hate Working In Retail

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Rearranging toppings, undercooking meat and painstaking tweaks with tweezers: The bizarre tricks of fast food stylists revealed

If it seems like real fast food never quite looks the same as it does in ads, that’s because restaurants and chains have an array of tricks to make it picture perfect.

Professional food stylists use tweezers, blowtorches, scissors and oil in order to make meals look mouth-watering, all while ensuring that the resulting photo is genuine and in no way misleading to consumers.

‘Nothing  is just plopped down and put in the center like it is when you order at a restaurant,’ Jean Ann Bybee, who has written two books about food styling, told CNBC.

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Picture perfect: Fast food chains have an array of tips and tricks to make their ads look as appealing as possible. Pictured: An ad for Dunkin' Donuts Eggs Benedict sandwich

Picture perfect: Fast food chains have an array of tips and tricks to make their ads look as appealing as possible. Pictured: An ad for Dunkin’ Donuts Eggs Benedict sandwich

 

Actual photo: Food stylists use tweezers, blowtorches, scissors and oil to manipulate a meal, all while ensuring that the ad is in no way misleading. Pictured: the Eggs Benedict sandwich in real life

Actual photo: Food stylists use tweezers, blowtorches, scissors and oil to manipulate a meal, all while ensuring that the ad is in no way misleading. Pictured: the Eggs Benedict sandwich in real life

Indeed, from styling with tweezers and blowtorches to undercooking meat in order to keep it from shrinking, the painstaking details of a food photo shoot is not unlike a fashion shoot.

‘You think models wake up looking like that every day?’ said food stylist Janine Kelesis, who has worked with Chipotle and Kraft.

‘They have a lot of people making sure they look as good as they can – same thing with food.’

One of the tricks of the trade is undercooking meats and vegetables, since these tend to shrink and wilt once they’ve been cooked.

In its prime: One trick is undercooking meats and vegetables, since these tend to shrink and wilt. Pictured: Burger King's ad for its Big Fish sandwich

In its prime: One trick is undercooking meats and vegetables, since these tend to shrink and wilt. Pictured: Burger King’s ad for its Big Fish sandwich

Not so big fish: Pictured is the same fish sandwich as above, as it looks when ordered from Burger King

Not so big fish: Pictured is the same fish sandwich as above, as it looks when ordered from Burger King

What’s more, shoots often take hours, which means food can be sitting out on set for a long time before actually being photographed.

A 2012 video made by McDonald’s Canada endeavored to explain why advertised food and the food customers actually end up with look different.

In the video, director of marketing Hope Bagozzi reveals that the packaging used has an effect on a hamburger’s appearance.

Mouth-watering: An advertisement for Wendy's Tuscan Chicken on ciabatta sandwich

Mouth-watering: An advertisement for Wendy’s Tuscan Chicken on ciabatta sandwich

 

In reality: The sandwich is a little messier in real life, and the chicken patty appears smaller

In reality: The sandwich is a little messier in real life, and the chicken patty appears smaller

‘The box that our sandwiches come in keeps the sandwiches warm, which creates a bit of a steam effect, and it does make the bun contract a little bit,’ she says.

And the  most visible difference, she says, is that the food in advertisements  have all the ingredients in the foreground, whereas when you order a  hamburger, for example, the toppings will likely be hidden under the  bun.

Models have people making sure they look as good as they can – same thing with food

While stylists use clever tricks to make advertised meals look more appealing, most restaurants have strict rules when it comes to manipulating their food.

Indeed, New York-based stylist Nir Adar, who has worked on ads for Chick-fil-A, Kentucky Fried Chicken,  Burger King and White Castle, said each restaurant has very specific stipulations.

For Burger King, he had to sign a legal document promising that he didn’t alter  anything, and Chick-fil-A required that he follow the chain’s strict  procedures.

Ideal example: An ad for Starbuck's bacon gouda artisan sandwich features perfectly toasted bread

Ideal example: An ad for Starbuck’s bacon gouda artisan sandwich features perfectly toasted bread

Minor flaws: The same sandwich at an actual Starbucks restaurant is not quite so perfect

Minor flaws: The same sandwich at an actual Starbucks restaurant is not quite so perfect

Not only do companies enforce their own rules, but there are also laws that dictate what can and cannot appear in a food advertisement.

According to the Federal Trade Commision, truth in advertising laws stipulate that restaurant menu items in ads are illegal if they are deemed ‘deceptive’.

This means that an ad can legally depict food differently from how it actually looks, but it cannot make false claims about special properties or health benefits
Sourced from: http://www.dailymail.co.uk

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Target’s Unofficial Slogan: “Expect More (Work), (Get) Paid Less”

Target's Unofficial Slogan: "Expect More (Work), (Get) Paid Less"SExpand

Target, the slightly less popular and cleaner version of Walmart, is having a terrible year. Today it fired one executive, and clawed back compensation from another. What’s the atmosphere like inside Target now? Allow another employee to explain.

In the past six months, Target suffered an enormous data breach; fired its CEO; and worst of all, had an employee tell us how bad the situation is at company headquarters, a bout of honesty so shocking to one of the company’s top executives that he wrote a soul-searching essay about it.

A rough time, to be sure. And today, the company’s board ordered canned former CEO Gregg Steinhafel to repay more than $5 million of his exit package, on the grounds that it was too generous. Also today, the company fired Tony Fisher, the head of its Canadian operations, on the grounds that its Canadian operations are a well-chronicled disaster that lost nearly a billion dollars last year.

Damn. That’s a lot of problems. Target says that it wants to face up to its problems and hear honest critiques. We seek to help them with that. In the spirit of presenting a multiplicity of views, we now bring you a brand new bittersweet perspective that was sent to us in the past week by a (different) employee at Target’s headquarters.

So like many Target employees I’ve read the defacing of Target management by the anonymous mid-level employee in our downtown headquarters. In a world of polarized opinions and internet hype I am sure there are thousands of employees on both sides of this equation. To be honest, my disagreement with the anonymous employee isn’t that he’s wrong or right; It’s that he’s completely short on facts. So let’s rectify that…

Target is a company of generalists with very few specialized areas. The people that are promoted first generally are very good at being generalists. Let’s not forget that Target is a discount retailer, and our own unofficial slogan is “Expect more (work), (get) paid less”. As a generalist you don’t get paid as well as a “Center of Excellence” position, which is Target’s way of saying a specialized position.

Coming from outside Minnesota the concept of a company of generalists is not in line with my previous experience, and causes several problems. The first of which is brain drain. Simply put, as one person excels at their position they gain certain knowledge that other team members don’t necessarily have. When that person gets promoted they tend to go to a completely different part of the company, taking their knowledge with them. This means that the average of the knowledge on any team is limited entirely by the length of time of the longest tenured person. Mistakes that were made years ago are likely to be repeated because the knowledge of those mistakes disappears quickly. Although you spread knowledge around the company, the sum knowledge in any one area is lessened.

Also, being a company of generalists causes very few people to be the “best in class” at their role. I am in a Center of Excellence role, and I’ve seen what other companies do. They hire the best at their work and give them a vertical career path. Target doesn’t. Your career path at Target will always me a zig-zag across divisions and pyramids. That’s the simple truth. You will never be great at something; just good…

Is Target innovative? They can be. The author claims we just copy other ideas. It may look like it, but that’s only because Target has been so busy trying to define multichannel/omnichannel and innovate without all the necessary tools at the ready that a lot of our systems are held together by bandaids. We can’t innovate because it’s soul-crushing attempting to get technology to be our ally. There is a constant fight to get emerging concepts and truly innovative ideas moved forward because we are so busy trying to fix the problems we already have. We have so many systems tied together with so many interfaces that changing anything in any system is a year-long and million dollar project. Until Target realizes that their systems are 5 to 25 years out of date, our idea of innovation will be trying to make what we have do more, not trying to do anything revolutionary.

The last thing that isn’t mentioned in the author’s list of issues is that Target no longer has an identity. Our mission statements all talk about rebuilding trust and regaining customers, but we have no core identity left to give customers a reason. We have a Brand Name and we milk that brand name for all it’s worth. But when it comes down to it none of us knows what Target is about anymore because Target has been too busy trying to be a better Walmart/Amazon. If there were no Amazons or Walmarts we would have to seriously soul-search to understand who we are and what our Brand Name means.

 You can reach the author of this post at Hamilton@Gawker.com]

Sourced from gawker.com

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This might be the most miserable Target store we have ever seen

Blame Canada. That may as well be Target’s modus operandi these days.

“Botched,” “flop,” “stumble” and “remarkable failure” have all been used to describe Target’s first expansion outside the U.S. into Canada where its stores have been a disappointment pretty much from the start.

It’s been more than a year since Target opened its doors in Canada, and its stores are still far from profitable. Customers are complaining about high prices and empty shelves. The Wall Street Journal reported earlier this month that the store’s losses are expected to reach $2 billion by the end of 2014. Its goal is reportedly to generate $6 billion a year in sales by 2017.

Of course, Target has a bunch of other problems on its hands. It’s still dealing with the aftermath of a data breach that exposed millions of customers’ credit and debit-card information in the pre-Christmas shopping rush. The incident has taken a toll on the company’s profits, which were down 46 percent last quarter, and ultimately cost Target’s CEO Gregg Steinhafel his job. But its problems in Canada, where the retailer has about 124 stores, could prove to be a much more long-lasting and costly issue.

“No retail executive would want their names associated with a business that is unable to keep basic items such a food and detergent on the shelves,” Brian Sozzi, CEO & chief equities strategist of Belus Capital Advisors, wrote in a blog post Sunday. “Whatever Target Canada’s leadership IS doing, in concert with HQ directives, [it] is not solving the fundamental issues at the stores and within the supply chain.”

A Target spokesperson wouldn’t comment on the photos, but said that the company has been “open about our focus on improving operations in Canada.”

Here are some photos Sozzi’s team has taken in the past week at a store in Canada to illustrate the terrible situation

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Sourced from thehuufingtonpost.com