These mantras were pulled from the website of a well-known company:
- We perform comprehensive microbiological testing to ensure that all products meet our high quality standards.
- All employees sanitize their gloves and equipment every time they enter our work product areas. Employees leaving these areas for any reason must re-sanitize their gloves/equipment before reentering our facilities.
- Air entering our facilities is purified by air filtration systems designed to remove potential airborne contaminants.
- Using an independent certified laboratory, we conduct our own internal product audits at all of our facilities to ensure that our standards are never compromised.
Microbial testing. Air filtration systems. Independent certified laboratory. Can you guess which company website these standards are taken from?
Kimberly Clark and its medical equipment? Dial and antibacterial soap?
Nope. These are from the Boar’s Head website. We’re talking about sandwich meat.
NYC is a city with a deli at every street corner. Walking the streets this weekend, I had a revelation: nearly every deli advertises its use of Boar’s Head cold cuts in its front window. And then I had another: I can’t name another company that makes sandwich meats.
Can you?
Maybe Boar’s Head has become a meat monopoly because its high standards means its bologna just tastes better.
But maybe it’s the Boar’s Head story we’re tasting when we take a bite. The quality assurances, the rich history on the company website, the obsession with brand control.
Why is Boar’s Head synonymous with cold cuts? Because it’s mastered the story of the sandwich. What’s your story?
Biz Bits 