Brands Quotes

“Online word-of-mouth is very powerful. These days customer service is one of the most important differentiation factors used by customers to pick one brand over others.”
― Pooja Agnihotri, 17 Reasons Why Businesses Fail :Unscrew Yourself From Business Failure

“It’s bad for your business to refuse change when the technology is changing, but it’s worse for your business to fight the technology.”
― Pooja Agnihotri, 17 Reasons Why Businesses Fail :Unscrew Yourself From Business Failure

“Sometimes, you have to take your eyes off that sun and look at the picture as a whole, from a distance and see how they all fit together on one canvas.”
― Pooja Agnihotri, 17 Reasons Why Businesses Fail :Unscrew Yourself From Business Failure

“Fame is not the reason why brands are created and erected. Be diligent, focused and chain unceasing prayers to God who will continue giving you cheers.”
― Israelmore Ayivor, Shaping the dream

“Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella.
Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse.
We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.”
― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“Branding creates an investment in the minds of your audience.”
― Bernard Kelvin Clive

“Always remember, Brand exists in the consumers mind, so the brand is owned by the user.”
― Abraham Varghese

“Great products and brands are results of continuous improvement and dedication of those coworkers, who think beyond money as a motive but purpose.
One who is truly an inspiration and genius.”
― Ankit Samrat

“The expenses to live your life is not high. However, the expenses you live on living the others’ lifestyle is higher.”
― Dido Stargaze

“Don't be a walking advertisement for brands”
― Dido Stargaze

“When you get serious about your brand that is when the tide will shift.”
― Germany Kent

“Menschen vertrauen keiner Marke, sondern dem Gesicht dahinter”
― Roger Basler de Roca

“As geographic place lost its power to guarantee quality, modern corporate brands began to appear, at first linked to the personal names of the manufacturers, who thereby offered their reputation, their face as it were, to establish a bond of trust with consumers.”
― Richard R. Wilk, Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists

“She kneeled down, opened the wine fridge, and scanned the shelves, filled with a variety of white wines. Sam began to pull each bottle out and read the labels; all of the wines were products of the dozens of vineyards that dotted northern Michigan, including the two peninsulas that ran north from Traverse City into Grand Traverse Bay. There was a wealth of whites- chardonnays, sauvignon blancs, Rieslings, rosés, and dessert wines.
All of these were produced within a few miles of here, Sam thought, a feeling of pride filling her soul.
Sam pulled out a pinot gris and stood. A few bottles of red gleamed in the fading day's light: a cab franc, a pinot noir, a merlot. Robust reds were a bit harder to come by in northern Michigan because of the weather and growing season, but Sam was happy to see such a selection.
Sam had had the pleasure of meeting famed Italian chef Mario Batali at culinary school, and the two had bonded over Michigan. Batali owned a summer home in Northport, not far from Suttons Bay, and he had been influential early on in touting Michigan's summer produce and fruit, fresh fish, and local farms and wineries. When someone in class had mocked Michigan wines, saying they believed it was too cold to grow grapes, Batali had pointedly reminded them that Michigan was on the forty-fifth parallel, just like Bordeaux, Burgundy, and Alsace.
Sam had then added that Lake Michigan acted like a big blanket or air conditioner along the state's coastline, and the effect created perfect temperatures and growing conditions for grapes and, of course, apples, cherries, asparagus, and so much more. Batali had winked at her, and Sam had purchased a pair of orange Crocs not long after in his honor.”
― Viola Shipman, The Recipe Box

“True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.)
Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice.
When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“To have your brand ingrained in the hearts of clients & customers requires empathy – humanize your brand.”
― Bernard Kelvin Clive

“The size of brand names on clothing is inversely proportional to self worth of the person wearing it.”
― Crestless Wave

“Brands are all about experience. Experience is all about emotion.”
― Brian McGurk, Stand Out! Building Brilliant Brands for the World We Live In

“Work creatively! Create style out of your errors.”
― Utibe Samuel Mbom, The Event Usher’s Handbook

“Frankly, I'm a recent convert to the delights of pure plantation chocolate. I adore chocolate in all its many forms, but my current passion is couture chocolates made with the selected beans from single plantations all around the world-- Trinidad, Tobago, Ecuador, Venezuela, New Guinea. Exotic locations, all of them. They are--out and out--the best type of chocolate. In my humble opinion. The Jimmy Choos of the chocolate world. Though truffles are a fierce competitor. (Strictly speaking, truffles are confectionary as opposed to chocolates, but I feel that's making me sound like a chocolate anorak.)
Another obsession of mine is Green & Black's chocolate bars. Absolute heaven. I've turned Autumn on to the rich, creamy bars, which she can eat without any guilt, because they're made from organic chocolate and the company practices fair trade with the bean growers. Can't say I'm not a caring, sharing human being, right? When my friend eats the Maya Gold bar, she doesn't have to toss and turn all night thinking about the fate of the poor cocoa bean farmers. I care about Mayan bean pickers, too, but frankly I care more about the blend of dark chocolate with the refreshing twist of orange, perfectly balanced by the warmth of cinnamon, nutmeg and vanilla. Those Mayan blokes certainly know what they're doing. Divine. I hope they have happy lives knowing that so many women depend on them.
So as not to appear a chocolate snob, I also shove in Mars Bars, Snickers and Double Deckers as if they're going out of fashion. Like the best, I was brought up on a diet of Cadbury and Nestlé, with Milky Bars and Curly Wurlys being particular favorites---and both of which I'm sure have grown considerably smaller with the passing of the years. Walnut Whips are a bit of a disappointment these days too. They're not like they used to be. Doesn't stop me from eating them, of course---call it product research.”
― Carole Matthews, The Chocolate Lovers' Club

“When I was nine, Sunrise Market relocated to a larger store. My mom pored giddily over the new imports that came with the expansion: pollack roe frozen in little wooden boxes; packages of Chapagetti instant black-bean noodles; bungeo-ppang, fish-shaped pastry filled with ice cream and sweet red-bean paste, each new item reviving bygone memories of her childhood, conjuring new recipes to capture old tastes.”
― Michelle Zauner, Crying in H Mart

“There was butternut squash soup from Providence, crispy rice and sour-pork salad from Lum Ka Naad, prawns with black vinegar dressing from Kato, Wagyu beef prepared by n/naka, crispy fried chicken from Dulan's, duck tartare from Animal, barrio tacos from Teddy's and miniconchas from La Favorita Bakery that were so small and delicate that it was hard to just eat one... or six.”
― Erin La Rosa, For Butter or Worse

“The core of every artist, brand, or organization is believability. I believe Basquiat, Kahlo, Mahler, and Hemingway because they stuck to their core values, whether rain or shine. Their dedication is compelling. I believe what they say in their work because I believe in them as artists.”
― Rod Judkins, Lie like an artist: Communicate successfully by focusing on essential truths

“The word 'brand' makes me shudder because of its links to commercialism and selling out. But the truth is that because great brands deeply understand their identity and communicate it effectively, they're successful.”
― Rod Judkins, Lie like an artist: Communicate successfully by focusing on essential truths

“Average brands settle at just growing and exceptional iconic brands glow.”
― Bernard Kelvin Clive

“Every colour, like every note, is an emotion.
A brand that limits its colour palette limits its ability to evoke emotion, connect and resonate.”
― Marc Kandalaft

“Rebranding is like putting on a new dress on a special day. Be sure to put on your best.”
― Utibe Samuel Mbom, Your Clients and You

“When a business gets branded, its value increases.”
― Utibe Samuel Mbom, Your Clients and You

“As more brands and corporations hurried to hop on the #MeToo train, they changed their messaging to raise awareness about issues concerning women. Nike launched the “Until We All Win” campaign to promote gender equality and empowerment. The condom brands Durex and Trojan focused their ad campaigns on sexual consent and sexual assault. Twitter bought its first-ever television ad during the 2018 Oscars, a sixty-second black-and-white spot focused on female empowerment and promoting a newly minted hashtag: #HereWeAre. Now these corporate brands could be concerned and “active,” without directly and materially addressing the systemic issues plaguing women, like poverty and healthcare.”
― Kelly Loudenberg, Hollywood Vampires: Johnny Depp, Amber Heard, and the Celebrity Exploitation Machine

“Scent speaks in every language. It is made of flesh and personal impressions. It is tied up with the need to feel alive, a need everyone senses from an early age. The need to live is also a need for perfumes and scents. Inescapably. They are the depositories of our deepest secrets, whether we like it or not.

--- Master Perfumer Dominique Ropion, creator of such iconic fragrances as Givenchy Amarige, Mugler Alien, Calvin Klein Euphoria, Lancôme La Vie Est Belle, and Frédéric Malle Portrait of a Lady and Carnal Flower”
― Francesca Serritella, Full Bloom