Feed Them “Meat”

For all those publicly acknowledged carnivores amongst us, there is a common phrase that is music to your famished ears, that being, “Feed them Meat”. Yes, there are many of us that have, and still do, happily savour the burning aromas from a simmering hot-plate with our knives sharpened, and our forks perched in eager anticipation ready for the mouthwatering onslaught. 

But alas, things are indeed a changing, and for a meat eater, the days of doing so are now becoming less acceptable to society as a new form of protein is strategically making its bloodless mark on the dining plate. The competition is in the form of a plant, and it is increasingly gaining an accepted gourmet reputation amongst diners of all ages around the globe. 

The manufacturers of this protein substitute are indeed most clever and have meticulously applied all their years of masterful university learning when situated in the chemistry laboratory, when the vast majority of us meat eaters were comfortably lounging about in a state of gastronomic stupor at the burger restaurant without a care in the world, blissfully unaware that our menus would soon change forever. 

The days of the “Big Mac”, “The Whopper”, or the world-renowned cheeseburger having pride of place on the ordering menu have now given way to “The Impossible Whopper”, “Beyond Meat”, even those common as muck meats such as chicken, fish and the humble egg can now be ordered in a plant-based version. I am not one to judge, nor hinder societal progress, as every consumer has the right to choose their preferred choice of protein. 

However, putting all meat prejudices aside, what I will state here is that the real winner is innovation. 

Who would have thought, that the term “meat” is no longer meat, but rather could be an animal or a possibly even a plant. The application of innovation has forced the simple consumer into actually making a decision on whether they say “bah humbug” and continue to munch in the manner of their forebears, or do they consider the sustainability needs of future generations? Who knows, only time and the gradual grinding of their teeth will tell. 

Remember the small child, maybe yourself, who in the past, would quickly summon their creativity and surreptitiously maneuver their unwanted vegetables, particularly any item that was green, under or within the meat that covered the majority of the plate. What will current generations now do in this emerging world of plant-based protein growth? Will the reverse occur as the animal protein is speedily eaten or camouflaged and hidden in copious amounts of vegetables and other plant like substitutes as they are too embarrassed to challenge the sustainable norm?

One thing is certain, progress is good, and so is innovation. Just ask any caveman whose diet was very simple and monotonous, and who would kill for a hearty meal, as long as it wasn’t them! So as that saying goes, “Feed them Meat…or Plants”, all is now acceptable. 

Serving up the Corporate Communication

dinner

 

Have you ever considered the humble beef steak and the many variations in which it can be prepared and served to meet the varying eating requirements of diners?

Some people like their steak raw, others partially cooked, others with a more highly tuned animalistic appreciation, savor it burnt with a delicate charcoal after taste that lingers just that little longer on the palate.

Others like their steak transformed into another eating format such as mince, a sausage, hamburger or even placed on a metal skewer garnished with an array of coloured complimentary ornamental vegetables to add that certain nutritional balance to the eating diet.

The overall result is that many people will happily eat steak owing to the customized presentation and delivery format that meets the endless variety of fickle needs of the consumer.

Let’s explore this thought with respect to corporate communications. Rather than having one single communiqué to the broader organization, a tailored message for each user group is required (you just can’t serve raw steak to everyone!). The message needs to be crafted to meet the consuming needs of each work group. Some groups will like to hear the message straight (don’t cut the fat off their meat), others will need it to be refined (cut into smaller more palatable pieces), some will need it simplified and reduced (via the use of a food processor), others may want some condiments to compliment the taste of the message.

In all the above message scenarios the origin of the communication is the same (just like the original cut of the steak) the skill is in how the Corporate Communication Director (or should I say chef) dishes up the “meat” to ensure that each employee (diner) eagerly greets the communication and is ready to eat it all up and is fully satisfied without the need for seconds, or a dessert!

So in summary, corporate communication is really just food for thought…..isn’t it?

 

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