University Marketing Module: Reflective Blog on Foodie Fest Week

This assignment is a reflective blog post analyzing the marketing strategies employed for a product launch during Foodie Fest Week. The author emphasizes the importance of understanding customer needs and demands for successful marketing. Key aspects discussed include effective communication channels (websites, social media), the role of sales and customer support, competitive trend analysis, and risk assessment. The blog highlights the significance of brand positioning, product packaging, and USP in the food and beverage industry. It also covers the importance of innovation, brand loyalty, and the need for meetings, audits, and customer feedback to assess marketing effectiveness. The author references various academic sources to support the claims and provide a comprehensive overview of the marketing process, including brand image, packaging design, and the importance of a strong Unique Selling Proposition (USP). The author stresses on the importance of market research, brand image and the different techniques that can be used to attract customers.

Running head: MARKETING
Reflective blog on product launch for Foodie Fest Week
Name of the student:
Name of the university:
Author note:

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MARKETING
I think catering to the needs, demands and requirements of the customers is the vital
duty of the companies and organizations for securing the marketing position. Within this, I
can make mention of effective communication channels like websites, social media, emails,
which is assistance for increasing the trafficking of the audience towards the brand image.
Involving the sales team and customer support is beneficial for gaining an insight into the
specific preferences of the customers. Monitoring the competitive trends adopted by the
contemporary brands is assistance for developing the best practices, which can enhance the
standards and quality of foods to be delivered to the customers.
In terms of the definition, pop-ups emerge for a limited time and disappear. If the pop
ups are held for a longer time, they degrade the customer awareness. This is in spite of the
fact that they are generating profit. According to my observations, engagement of the
customers must accompany the risk assessment, which can emerge in the foods to be levied.
Negligent approach in this direction would add vulnerability to the standards and quality of
the food items. Consistency in this context would compel the sellers to encounter turnovers
from the clients and the customers.
I feel that tie ups between the marketing department and the research and
development team is productive in terms of installing innovative designs into the packaging.
Alliance with the finance department is assistance in terms of setting the prices of the food
items according to the income and lifestyle of the customers. Working with the human
resource management team is essential for ensuring that appropriate skills are applied by the
staffs for completing the production orders within the stipulated time. I think that through this
process, the competence of the sales team personnel can be assessed.
According to me, brand positioning, product packaging and USP are the important
elements, which the personnel of the food and beverage industry needs to cater. Creating

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good brand image is vital for enhancing the brand loyalty. Clarity in the target audience is an
important aspect for adding positivity in the business operations. Judgmental decisions
regarding selection of the brand depends on the type of packaging used for distributing the
food products. Along with this, brand logos, design of the menu card and presentation are the
means for attracting the clients and the customers. As these tactics can be copied by the
contemporary brands, therefore innovation is vital for reaching to the specific needs, demands
and requirements of the customers. USP is crucial for making the brand stand out among the
contemporary brands.
I feel meetings and audits are necessary for assessing the extent to which the targets
have been achieved. Involving the Board panel members in these meetings would be
beneficial for authenticating the process. Sending drafts to the board members would be
effective for assessing whether the process of marketing the processed foods is on the right
track. I think feedback from the customers would help me to analyse the extent to which I
have proved successful in meeting the deadlines in food production. If the responses are
towards the negative, I need to conduct quality assurance tests for ensuring that there are no
adulterants. Consistency would be helpful for me in terms of upgrading the standards and
quality of the food items.

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Bibliography
Chkanikova, O. and Lehner, M., 2015. Private eco-brands and green market development:
towards new forms of sustainability governance in the food retailing. Journal of Cleaner
Production, 107, pp.74-84.
Ingenbleek, P.T., 2015. Price strategies for sustainable food products. British Food
Journal, 117(2), pp.915-928.
Köster, E.P. and Mojet, J., 2016. Familiarity, monotony, or variety: The role of flavour
complexity in food intake. In Flavor(pp. 277-291). Woodhead Publishing.
Ponnam, A. and Balaji, M.S., 2015. Investigating the effects of product innovation and
ingredient branding strategies on brand equity of food products. British Food
Journal, 117(2), pp.523-537.