tiistai 11. marraskuuta 2014

User persona (NABC): Foodies


 
One of the customer groups we chose to look closer at is FOODIES. A foodie is a person who is truly passionate about food; "Realize that food is art. The only difference is that you can eat it."








* (N)Customer needs of a foodie

- being trendy

- photographing the food, sharing the pictures on Instagram etc., getting feedback for your creations 

- constantly discovering new foods, new restaurants, new recipes..

-supporting local products, finding quality ingredients

- being creative !


*(A)Problem solutions for a foodie


 - For example Magnum ice-cream bar (in Helsinki only in the summer) is super trendy, people can create their own ice-cream by choosing all the ingredients from scratch. Each ice-cream is a work of art. The need for sharing their experiences; a billboard in the cafeteria wall where people who have tagged #MagnumHelsinki ‘s pictures appear on Instagram for everyone to see.  A great marketing gimmick simultaneously! 



- Trendy cooking events hosted in Wiklund, A new trendy restaurant, maybe  celebrity cooks telling about the latest trends and recipes

- special food offers every day

- cooking classes

- a section in the food store where only locally produced/high quality foods are sold (easy to find)



* (A)Proposed funels for marketing (how to reach the foodies)
- Social media, most importantly blogs; Foodies like to read the latest hot recipes from cool blogs! Engaging bloggers to co-operate with Wiklund, a facebook page for Wiklund where the customers could share recipes
-Events, such as the cooking events
 - (B)Benefits of the solutions (for the foodie)
- Getting new experiences and learning, finding cool stuff easily
 - (B)Benefits of the solutions ( for Wiklund )
- Foodies can be easily influenced, if they like something the other group members are likely to hear about it
 - (C) How are the competitiors satisfying these customer needs?

- Stockman has “Herkku” which sells quality, more high end and trendy  food products, Helsinki’s Stockman has the Fazer’s restaurant world on the top floor, maybe Wiklund could try a similar solution?
xoxo, Eveliina & Daniela



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