Historia de Burger King | rdmercadeo.com


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BURGER KING se nació en Miami, Florida, en 1954, por dos emprendedores llamados James McLamore y David Edgerton. Los co-fundadores, quienes tenían una gran experiencia en el negocio de restaurantes antes de lanzarse a crear una empresa colectiva, creían en el sencillo concepto de ofrecer al cliente comida de calidad servida rápidamente, a precios razonables, y en un medio limpio y atractivo.

Desde el primer día, McLamore y Edgerton establecieron la tradición de crear productos innovadores con la administración efectiva de restaurantes. Muchas de sus decisiones han probado ser casi visionarias. Por ejemplo, la decisión que se tomó en 1954 de empacar los productos BURGER KING en papel, se hizo años antes que las cuestiones ambientales se convirtieran en un problema en la industria restaurantera.

En 1957, el WHOPPER se introdujo a un precio de $.37, y se convirtió en un éxito inmediato.»Burger King» descubrió un hecho que sigue siendo verdad hoy en día: Los clientes prefieren el sabor de las hamburguesas a la parrilla de Burger King’. Continuar leyendo «Historia de Burger King | rdmercadeo.com»

¿Qué es lo que más se comparte en Twitter? [Infografía] | via puntogeek.com


Twitter es una gran plataforma para compatir contenidos, y en la siguiente infografía vamos a poder ver qué es lo que se comparte en esta red social.

  • El 36% de los links que se comparten son imágenes, de las cuales el 40% está alojada en el pripio Twitter.
  • El 16% de lo links son artículos, y en el top está el sitio detik.com en el idiomaindonesio, con 12 mil de cada 1 millón.
  • El 9% son videos, de los cuales el 60% son de YouTube.
  • Apenas el 7% de los twets son actualizaciones de estado.
  • El 68% de los enlaces compartidos es en inglés.

Visto en Visual.ly

[Infografía] El ROI de la personalización | by José Carlos Cortizo Pérez


Brainsins

Publicamos otra infografía muy interesante que publica la gente de Adobe Digital Marketing, acerca del retorno de la inversión que genera la personalización de los sitios online y de comercio electrónico.

Según esta infografía, el 52% de los sitios online están de acuerdo en que la habilidad para personalizar contenidos es fundamental en su estrategia online, y el 41% están dispuestos a proveer experiencias personalizadas. La mayoría de los sitios (un 62%), utilizan el grafo social para personalizar el contenido de los sitios online, y el 42% de los sitios aseguran personalizar con datos anónimos.

José Carlos Cortizo Pérez

Case Study: When Key Employees Clash

The caller ID on Matthew Spark’s phone read «Kid Spectrum, Inc.» It was someone from the Orlando office, probably administrative director Ellen Larson. She had been in daily contact with Matthew since he purchased the company, a provider of in-home autism services for children, eight months ago. He appreciated Ellen’s eagerness to help him build the business, even if she was sometimes abrupt. Kid Spectrum’s previous owner, Arthur Hamel, had told Matthew that Ellen, with nearly two decades of experience in health services, would be one of his biggest assets.


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H. Irving Grousbeck

H. IRVING GROUSBECK

H. Irving Grousbeck is a consulting professor of management at Stanford Graduate School of
Business and a director of its Center for Entrepreneurial Studies.


______.______
Editor’s Note: This fictionalized case study will appear in a forthcoming issue of Harvard Business Review, along with commentary from experts and readers. If you’d like your comment to be considered for publication, please be sure to include your full name, company or university affiliation, and email address.

The caller ID on Matthew Spark’s phone read «Kid Spectrum, Inc.» It was someone from the Orlando office, probably administrative director Ellen Larson. She had been in daily contact with Matthew since he purchased the company, a provider of in-home autism services for children, eight months ago. He appreciated Ellen’s eagerness to help him build the business, even if she was sometimes abrupt. Kid Spectrum’s previous owner, Arthur Hamel, had told Matthew that Ellen, with nearly two decades of experience in health services, would be one of his biggest assets.

«Matthew, it’s Ellen. I don’t want to bother you again, but we have a situation down here.»
Matthew sat back in his chair and readied himself. The «situation» could be anything from the copier running out of ink to the building catching on fire.

«I’m calling about Ronnie,» she said… Continuar leyendo «Case Study: When Key Employees Clash»

¿Por qué las personas más altas ganan más dinero?

Más preciso aún es el estudio que realizó en 2006 un equipo inglés con datos de 4.630 finlandeses nacidos entre 1934 y 1940: un centímetro más de estatura cuando el niño tiene 1 año de edad deviene en un aumento del 3,5% de ingresos en la edad adulta. El estudio llevado a cabo por la Universidad de Southampton halló que este vínculo se da en la más temprana infancia y, por tanto, la explicación del fenómeno no tendría que ver con el estatus sino con el desarrollo cerebral: “El crecimiento lento del niño podría ir acompañado del crecimiento lento del cerebro”.

Un estudio anterior, realizado por la Universidad de Pennsylvania en 2001, retrasaba este momento crítico en la adolescencia: la estatura que la persona alcance en este periodo determinará sus ingresos en la edad adulta (de modo que el estirón tardío es…demasiado tardío). La explicación que brindan los autores del estudio es que “Aquellos que eran relativamente bajos de jóvenes eran menos proclives a participar en actividades sociales asociadas con la acumulación de capacidades productivas, y afirmaron tener baja estima”.


 

Hace años, un programa de la TV salió a las calles para preguntar a los transeúntes cuánto creían que ganaban dos hombres: uno de estatura media y otro alto. La totalidad de los encuestados asignaron al más alto un sueldo superior. Los participantes en aquel seudoestudio proyectaban algo que seguramente constataban en su vida cotidiana: en general, las personas más altas ocupan puestos de más responsabilidad y ganan más que las “personas verticalmente limitadas”, por utilizar el argot políticamente correcto.

El efecto de la estatura en los salarios ha sido valorado con cierta precisión por diversos estudios. El que ilustra este artículo, por ejemplo, muestra una correlación entre ambas variables: los hombres que ganan más de 10.000 dólares al mes miden 2 centímetros más que la media, mientras los “mildolaristas” miden unos 3 centímetros menos que la media, según la encueta de Gallup. Entre las mujeres, las diferencias no son acentuadas pero también existen. Continuar leyendo «¿Por qué las personas más altas ganan más dinero?»

Reveladoras declaraciones sobre lo que ocurrió en la Casa Blanca el 11-S


President George W. Bush with U.S. Secretary o...

El próximo sábado se cumple el noveno aniversario

Las declaraciones las realizó la ex asesora de seguridad Condoleezza Rice, en una entrevista que todavía no se publicó

La ex secretaria de estado nacional estadounidense Condoleezza Rice le prohibió de manera tajante al presidente George W. Bush volver a Washington tras los atentados del 11 de septiembre de 2001, según cuenta la propia Rice en una entrevista radial.

En la conversación, que será emitidacon motivo del noveno aniversario de los atentados contra el World Trade Center en Nueva York, la entonces secretaria señala que ordenó a Bush que se quedara en Florida para después colgar el teléfono.

«El presidente estaba bastante molesto conmigo, para decirlo de manera diplomática», añade Rice. Su actitud, sin embargo, se debió a que nadie sabía qué podía pasar y a que la Casa Blanca podía ser objetivo de un atentado, agrega.

«Conozco al presidente desde hace mucho tiempo y sabía que no quería otra cosa que estar en su sitio y tomar el mando», cuenta también Rice, que ocupó entre 2005 y 2009 el puesto de secretaria de Estado.  Continuar leyendo «Reveladoras declaraciones sobre lo que ocurrió en la Casa Blanca el 11-S»

Wendy’s Introduces «Natural» French Fries

French fries are not the first thing that comes to mind when you think about «natural» foods. But that isn’t stopping Wendy’s from testing out its so-called Natural Fries in select markets throughout Florida, North Carolina, and Louisiana. The fries are pretty bare bones–just skin-on strips of potato slathered in oils and sea salt. Regular Wendy’s fries contain table salt, oil, and sodium acid pyrophosphate (to protect color).

So far, customer reviews have been positive. Wendy’s executives are also excited about the new fries. Food blogger Rick Allen explains:

But at least one local Wendy’s manager is thrilled with the new fries, too. Larry Romanik, who runs the Wendy’s at 3001 E. Silver Springs Blvd., says in the three weeks they’ve been available, «They’ve been getting overwhelmingly rave reviews. I think we’ve had only one negative so far.»


BY Ariel Schwartz

French fries

French fries are not the first thing that comes to mind when you think about «natural» foods. But that isn’t stopping Wendy’s from testing out its so-called Natural Fries in select markets throughout Florida, North Carolina, and Louisiana. The fries are pretty bare bones–just skin-on strips of potato slathered in oils and sea salt. Regular Wendy’s fries contain table salt, oil, and sodium acid pyrophosphate (to protect color).

So far, customer reviews have been positive. Wendy’s executives are also excited about the new fries. Food blogger Rick Allen explains:

But at least one local Wendy’s manager is thrilled with the new fries, too. Larry Romanik, who runs the Wendy’s at 3001 E. Silver Springs Blvd., says in the three weeks they’ve been available, «They’ve been getting overwhelmingly rave reviews. I think we’ve had only one negative so far.» Continuar leyendo «Wendy’s Introduces «Natural» French Fries»

Reminding Yourself That You Love What You Do

Reminding yourself that you love what you do is an important part of keeping your mind and your work fresh. As creative professionals, it’s easy to get caught up in the business end of things and not actually spending much time doing anything for ourselves. If you are freelancing or working at an agency, it’s important to have something in your pipeline that’s done just for the fun of it.

The first thing to do is look back at your motivation for getting started in this profession in the first place. Why’d you start doing this, anyway?

Each of us has different reasons for doing what we’re doing. Maybe you went to school for design, turned a hobby into a career, or started out in email marketing and somehow ended up doing UIs for iPhone apps.

No matter what your history is, there’s something that attracted you to what you do — and that’s exactly what you should revisit. In this article, I’ll be talking about working on personal projects for the purpose of reenergizing your enthusiasm for your work.
Break Away From the «Minutia Mindset»

As web professionals, we often wear many hats. Multi-tasking is a key part of what many of us do, but most of us hate the act of multi-tasking itself. It takes up a lot of time and it’s easy to get caught up with small details (like emails and managing finances). It takes away your ability to focus on one thing because you’re caught up in all the other stuff. We’ll call this the minutia mindset.

Giving yourself a project to do on your own time is a great way to break away from the minutia mindset. Sure, you still have your normal work to do, but spending your own time to do something for you will make the work you’re doing for others better.

There are many benefits that a personal project can bring to your professional career and growth. There are no deadlines (unless you give yourself one), you can experiment as much as you wish, and most importantly, you’re only listening to one person: yourself…


August 6th, 2010 by Rosston Meyer

Reminding Yourself That You Love What You Do

Reminding yourself that you love what you do is an important part of keeping your mind and your work fresh. As creative professionals, it’s easy to get caught up in the business end of things and not actually spending much time doing anything for ourselves. If you are freelancing or working at an agency, it’s important to have something in your pipeline that’s done just for the fun of it.

The first thing to do is look back at your motivation for getting started in this profession in the first place. Why’d you start doing this, anyway?

Each of us has different reasons for doing what we’re doing. Maybe you went to school for design, turned a hobby into a career, or started out in email marketing and somehow ended up doing UIs for iPhone apps.

No matter what your history is, there’s something that attracted you to what you do — and that’s exactly what you should revisit. In this article, I’ll be talking about working on personal projects for the purpose of reenergizing your enthusiasm for your work.

Break Away From the «Minutia Mindset»

As web professionals, we often wear many hats. Multi-tasking is a key part of what many of us do, but most of us hate the act of multi-tasking itself. It takes up a lot of time and it’s easy to get caught up with small details (like emails and managing finances). It takes away your ability to focus on one thing because you’re caught up in all the other stuff. We’ll call this the minutia mindset.

Giving yourself a project to do on your own time is a great way to break away from the minutia mindset. Sure, you still have your normal work to do, but spending your own time to do something for you will make the work you’re doing for others better.

There are many benefits that a personal project can bring to your professional career and growth. There are no deadlines (unless you give yourself one), you can experiment as much as you wish, and most importantly, you’re only listening to one person: yourself… Continuar leyendo «Reminding Yourself That You Love What You Do»

Burger King packaging draws inspiration from Warhol

Sarah Power, marketing director, UK and Ireland for Burger King, said: «Taste is king at Burger King and our bold new packaging is yet another example of Burger King’s commitment to quality and innovation throughout the world.

«Coupled with our 20/20 restaurant design, this packaging is helping us to reinforce our taste advantage.»

The new packaging draws inspiration from the Andy Warhol Pop Art movement of the 1950s, the decade which also saw the world’s first Burger King unveiled in Jacksonville, Florida.


Burger King is overhauling its packaging and introducing a design inspired by Andy Warhol‘s Pop Art movement of the 1950s.

Burger King: looks to Andy Warhol for inspiration
Burger King: looks to Andy Warhol for inspiration

The new design will roll out across Burger King’s European markets with immediate effect and is planned to be in place by the end of 2010. Continuar leyendo «Burger King packaging draws inspiration from Warhol»

Burger King Courts Controversy With Mock Mimosa


– Noreen O’Leary
Burger King‘s test of a non-alcoholic mimosa as part of a new «brunch» menu is drawing concern from child advocates and other watchdog groups.

In select markets in Florida and Massachusetts, BK is advertising the availability of brunch featuring specialty items like a ciabatta breakfast sandwich—and a variation of the traditional brunch drink. In this case, the faux mimosa is a mixture of orange juice and Sprite, instead of the usual O.J. and champagne.

«This normalizes to children at a young age the idea that drinking is fine to do, and something we do everywhere,» said Michele Simon, research and policy director for the Marin Institute, a watchdog group.

Susan Linn, director of Campaign for a Commercial-Free Childhood, said she would have less of a problem if the mimosa contained actual alcohol, because at least then it would be aimed at adults.

«It’s inappropriate for a family restaurant to be serving drinks that mimic the act of consuming alcoholic beverages. It serves as a message to kids that if you want to feel grown up, you should drink alcohol,» she said.

Simon, from the Marin Institute, cited BK’s decision earlier this year to sell beer at a South Beach, Fla., location and wondered if the faux mimosa is another step toward the chain offering alcoholic drinks in the future.

BK provided this statement: «Burger King is always looking for ways to offer innovative, great tasting menu items to our guests at breakfast and the BK Mimosa is no exception. The idea of mimosas and brunch often go hand-in-hand and this non-alcoholic beverage is a unique way to enhance our morning beverage offerings. The entire adult-facing brunch menu is currently in test and as such nothing is finalized. Upon completion, we will evaluate results and move forward as appropriate.»
Continuar leyendo «Burger King Courts Controversy With Mock Mimosa»

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