In case you missed the #GeniusChat here’s the lowdown, with some of our thoughts on the chat at the end.
Some things covered in the chat:
• availability
• fat content
• restaurants that use Genius
• free-range eggs
• Genius products in Starbucks (gluten-free sandwiches)
• call for gluten-free croissants/ pain au chocolats
• more/better vegan and vegetarian gf options
We were pretty impressed that Genius were taking recommendations seriously about new products they should make. Croissants, desserts, etc.
3 Big Issues:
1. Fat content
Genius didn’t really answer the question posed by @gfffoodie so I re-worded it to be a simple ‘yes’ or ‘no’ question. After this topic was raised there was a lot of talk about Fria being a better option in terms of fat content and fiber. I’d have to agree.
2. Eggs
Too cheap to buy free-range eggs? Well then I’m too cheap to buy your products.
I will avoid going into a vegan rant because I understand that many people would never, ever, consider eliminating all animal products. However, if you are going to use animal products you need to make them as cruelty-free as possible. This must be a priority and not secondary to ‘keeping prices down’.
3. Genius plugging products (sort of)
The point of a chat on twitter, from the host’s perspective, is to listen, not to plug more products.
In an opposite vein, Genius would not release any details of upcoming product launches when asked, except to say that they are looking to double their range in 2012.
If people take two hours out of their day to hang out on twitter and talk about your company/products the least you can do is give them a little insight. Planning the chat in accordance with the announcement of a new product launch and giving the ‘exclusive’ during the chat would have been a good idea. (Ahem, Genius PR).
What are your thoughts on the chat? Do you think Genius used the chat effectively? Were you impressed or unimpressed by the answers you received? Let us know!
I like your style! It’s a shame that a company that started the ball rolling on better tasting (not necessarily healthier) gluten free bread has become such a faceless corporate entity. I suspect that this is all about brand builiding and would guess that the original creator may no longer have much input into the day to day running of the company or indeed product development- which is a real shame as this is where the integrity of the original product began. I am only guessing at this, I could be totally wrong by the way.
I don’t think that Genius has become a faceless corporate entity at all. It is a relatively new company (2009 I believe) and Lucinda Bruce-Gardyne seems very involved. She was the one (supposedly) running the chat.
We just felt that there were certain things that could be improved from a PR perspective. : )
-Lucy