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How’s that for a brilliant marketing strategy.
At New York’s Fashion week, this “Swatch Girl” was seen roaming the vicinity where attendees could tweet (@swatchus) and tag (#swatchgirl) to win themselves a nice new pastel watch straight from the model’s dress. (Check out full story here: http://mashable.com/2011/02/14/swatch-girl/#10033)
The Virtual Footware Wall uses LCD touch screens that can give shoe recommendations based on a customer’s gender (facial recognition). The footwear is displayed as a 3D model that can be viewed from any angle, and is accompanied by “videos, game stats, product specs and even twitter feeds.” What a unique and efficient way to showcase shoes that are temporarily out of stock!
“If at the end of the day there’s someone out there who has a better day because of us, then we’ve succeeded.” — Wong Fu Productions
From one simple 15.5 minute video made for fun in University, WongFu Productions has expanded into it’s own company.

WongFuProductions, their video channel, grew on Youtube a while after the short. Since then, Wong Fu Productions has put out many shorts, web series, music videos, and even collaborations with other Youtube artists. Instead of putting out videos ranting about current celebrity issues and people falling off trampolines, they bring substance and important themes to their videos. Many of their shorts capture beautiful scenes as well as a heartwarming story, but they also have humorous PSA’s, informational shorts, and covers for various trendy songs. Currently, they have been working together with other huge artists with individual channels such as Nigahiga, DavidChoi and Kassem G to create a feature, airing today (November 24, 2010).

To tie this to entrepreneurship, establishing a Youtube channel has been the new way to fame for many current artists, and even companies such as in this case. A more familiar example of this particular way that emerged with Generation Z is Justin Bieber, now one of the youngest sensations.
In class last week, we had an in-class “CSR Project.” I suggested an idea that I am very passionate about to our team. Here’s a rundown for the sheet we handed in, modified for blogging purposes:
PROPOSAL: Operation Reusable Chopsticks

PLACES (Organization Name): Cafeteria, SUB food court (Manchu Wok), Village

OPPORTUNITY:

WHY CHOPSTICKS?
The plan I propose primarily targets UBC’s residence cafeterias. The cafeteria has already been doing their environmentally friendly part, for instance offering metal forks, knives, and spoons next to the disposable ones. These eating utensils are then dropped off in a soap-water box during tray and garbage disposal. They also have a Tupperware system, which allows for each Place Vanier or Totem resident to pick up one free Tupperware, get more “bang for the buck,” receive a discount, AND get their containers washed for free. However, they do not have any such system for chopsticks, though UBC’s cafeteria offers sushi, not to mention an entire Asian cuisine section.

INITIATIVES:
Today, I went to Jimoco Café & Pasta with my parents for lunch. Because the place is extremely popular but relatively small, with about 4 booths and 6 tables each fitting 3 or 4 people, people have to call in for reservations (refer to picture below).

You can see on the poster pasted on the window that Jimoco has a “Grand Opening: 2 for 1 Pasta Special.” This is quite peculiar, as the restaurant has been open for a year already. This deal, however, is what I attribute largely to Jimoco’s popularity.
The pricing of each pasta ranges from $9 to $15. After the special, each pasta comes down roughly to $5 to $7, which is still outrageously cheap. So where does the revenue come from? Aren’t the customers benefiting much more than the restaurant owners?
First of all, the special being “2 for 1” is critical (in comparison with “buy 1 get 1 free,” “buy 1 get 1 half off,” “20% off between 12 and 1…” etc.). With this special, customers almost always come with another person. Oftentimes, people will come in large groups after school, a big gathering, or church events. Then, as more people come, the chances of them purchasing appetizers and drinks increase. Furthermore, the breakfast prices are very cheap as well- before 9:30 AM Every Tuesday to Friday, meals are only $3.00. The low pricing strategy is definitely a smart idea, as the consumer flow is large enough (it is situated on a busy road with many stores, though parking can get tough), and customer loyalty is very easily built.
This clever tactic is not only the reason for their success, however. The chef is outstanding, having trained in Parma, Italy.
Here’s what I had to eat.

