In a fascinating article on the New York Times site, A French Family Dynasty Reinvents the Oyster, Thierry Gillardeau explains why his family’s oysters are considered some of the best in the world and always in high demand:
“In some business schools, they are studying our case like a case of marketing,” he said. “But you have to know that there is no marketing behind Gillardeau, only quality.” In fact, he said, marketing is by word of mouth. “Because our oysters are good people want to eat them again and again,” he said. “They will go to a restaurant and say, ‘Why don’t you serve Gillardeau?’”
Reminds me of this classic cartoon by Hugh MacLeod.
Photo: Chris Seufert
{ 2 comments… read them below or add one }
I suppose the next question is, what do you do if your oysters ARE NOT Gillardeau. I get asked that question a lot [Gillardeau not being cited directly, obviously].
Me too.
If I understand the Hughtrain–and that’s a big if, still wrapping my head around its deep implications years after reading it–one answer would be that we can’t all be Gillardeaus. But we can be amazing Smiths, Johnsons, or Simpsons.
Of course, there are other Smiths, Johnsons, and Simpsons in the world. What then?
Thank you for your comment, Hugh. I’m deeply flattered.