Detail Viking simmers a strategy.   Oleh:  [s.n] Jenis: Article from Bulletin/Magazine Dalam koleksi: Time Magazine vol. 170 no. 09 (Sep. 2007), page 45. Topik: Viking; Culinary; Food; Cooking Ketersediaan Perpustakaan PKPM Nomor Panggil: T7 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada     Lihat Detail Induk Isi artikel At least once a week, someone tells Viking Range marketing director Bill Andrews about his or her family's long, storied history with the company's products, claiming a mother or grandmother cooked on a Viking. Andrews smiles and nods, knowing that couldn't possibly be true. Viking turns 20this year. " It just seems like we have been around forever, because Viking is an icon," he says. Going from zero to icon in 20 years was no accident. Viking founder and CEO Fred Carl set out to create a brand that would become synonymous with professional-class home cooking. He picked a look (industrial), a niche (upscale) and a mission (to be on the cuttin edge of the food movement), and has not deviated. "I reminded our people that we were a culinary company, not a manufacturing company, and that was going to make Viking different," he says. "I knew this would build brand awareness and image faster than just advertising and sales promotions. It was all part of the plan." Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Kembali

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