Calling all Marketing and Ad Agency Experts
A teaser for the most formidable of marketers amongst you.
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My sense is that you will need to possess experience and knowledge stretching back at least 40 years to fully connect with what is outlined below. If you do 'get it', then perhaps you would be kind enough to answer some marketing questions for me?
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When I was much younger and courting my wife to be, for one of our early "anniversaries", which wasn't actually an anniversary, probably our first month or something of that magnitude, I took her out for a slap up meal. We visited an up-market seafood haven curated by the discerning palate of proprietor and friend Gervais.
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Nestled in a chic coastal enclave, this culinary gem marries the finest aquatic delights with haute cuisine sophistication. You can indulge in opulent lobster bisque, expertly seared scallops, and delicate crudo creations, all meticulously sourced and artfully prepared under Gervais' exacting standards, right in front of you. Some of the catch is kept live, in a large glass tank in the centre of the restaurant, so that customers may choose which creature will be cooked for their delight. Your meal is prepared and cooked right in front of you, a little like Teppanyaki. Aside from the flavours the main difference is that your catch is brought to your chef, at table side, with its heart still beating.
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Clientele are seated amidst an ambiance of refined luxury and understated charm, each dish at Gervais' oceanic restaurant is a symphony of flavour, promising an unforgettable gastronomic journey for the most discerning connoisseurs. Here you truly experience the epitome of seafood excellence, where every meal is a celebration of coastal opulence and culinary mastery.
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On this occasion, fuelled by a tad too much of the good stuff, I found myself drawn to a peculiar creature lurking in the corner of the tank – a squid, sort of lime-green in colour, sporting what looked like tentacles above a lip on what I assumed to be its face, much like a handlebar moustache. It was as if Salvador Dali himself had a hand in its creation.
In my inebriated state, I declared, "That's the one! That quirky green squid with the handlebar moustache shall grace my plate tonight!" Gervais, was a little resistant at first, you see he kept a few species in the tank as show pieces, and this lime-green squid was one of them.
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Ever the accommodating host, he raised an eyebrow but graciously obliged. With the task in hand slightly more complex than usual, Gervais ushered away our chef, adorned his own chef's whites and returned to our table. Moments later, he found himself face to face with my lime-green cephalopod feast, while I watched on, eagerly anticipating the culinary adventure that awaited,?a creature straight out of a surrealist's dream.
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There I was, seated at the table, eagerly anticipating the culinary spectacle about to unfold before my very eyes. Gervais, with his heart of gold, and soft manner, hesitated as he gazed into the innocent eyes of this squid with its adorable face and hairy top lip, unable to bring himself to end its aquatic journey.
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So Gervais called for Hans, this big German fellow who normally worked out back, washing dishes mainly.?
Summoning Hans, the unlikely hero from the kitchen, was a stroke of genius. With his imposing stature, tattoos adorning his arms like badges of honor, and a meat cleaver that could split a sea monster in two, Hans stepped forward to carry out the deed. As he raised the cleaver high above his head, the tension in the air was palpable. The lime-green squid, with its mesmerising gaze, seemed to plead for mercy, even as its fate hung in the balance. I looked at Hans and I noticed tears welling up in his eyes.
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With a swift motion, Hans brought the cleaver down, but instead of the expected thud, there was silence. Hans, to everyone's surprise, had stopped short of delivering the fatal blow. A moment of disbelief swept over the room as we watched this unexpected turn of events unfold.
In that surreal moment, Hans, the dishwasher-turned-saviour, with tears now running down his cheeks, set down his cleaver and gently scooped up the lime-green squid in his massive hands. With a nod to Gervais and a wink to the rest of us, he disappeared into the depths of the kitchen, emerging moments later with a platter of already-prepared delights, with not a squid in sight.
And so, the lime-green squid with a hairy lip lived to see another day, its tale of near demise transformed into a legend of mercy and camaraderie. In Gervais' fish restaurant, where even the most unexpected characters display their softer sides in this theatre of gastronomy, including Hans the dish-washer.
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And that, my friends, just goes to prove ... Hans that does dishes is as soft as Gervais with lime-green hairy lip squids!
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I hope this will bring back fond memories for those of us of a certain age (perhaps 50+). Recall levels, for those who experienced the Fairy Liquid 'Hands that do dishes' campaign, must be through the roof. ? Hands that do dishes are as soft as your face with mild green Fairy liquid ?
Nowadays there aren't many jingles out there, none that spring to mind that are quite as memorable as this one, certainly none with a longevity and recall rate that merit a shaggy-dog story to introduce them! So here are my questions ......
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What is your favourite jingle of all time?
Why don't we create jingles, masterpieces, like this anymore?
Has this art been lost?
I get that jingles might be considered old-fashioned, but is it really beyond us to create something with equal impact, that is cool and cutting edge?
If you don't know the answers, perhaps you know someone who might?