Why are rare things inherently more special?
Take the McRib Sandwich from McDonald’s.
It returned this week after a 16-year hiatus. And it’s only going to be around until December 5th.
The very scarcity of this oddly pressed slab of mystery meat will no doubt make it a daily sell-out at all 14,000 McDonald’s outlets.
(Some folks swear it’s the sauce. Addictive. I’ll take their word for it.)
Same goes for the Pumpkin Spice Latte at Starbuck’s. A seasonal brew, it’s only available in the fall, ’round Halloween and Thanksgiving, when our thoughts turn to the spooky orange gourds.
It’s very popular. But is it because Pumpkin Spice Latte really tastes all that great…or because you never know when it’s going to be taken away from you? When you’re going to be standing in that long line in Starbucks…and the harried teenager behind the counter will mouth the dread phrase, “Pumpkin latte is out of season. You’ll have to make another choice.”
Gasp. Thud. (That’s you passing out, next to the condiment counter. And you know how sticky that is.)
If the McDonald’s McRib were always on the menu…if Pumpkin Spice Latte were right next to the Chai Tea — would we order them with as much urgency? Would we tire of their individual flavors? Would they become just another menu item?
And where’s the promotion in that?
Posted in Advertising, Business, Commentary, Cooking, Food, Foods, Health, Humor, Life, Restaurants
Tagged advertising, Business, chai tea, commentary, condiment counter, condiments, cooking, fast food, fast food promotion, food, Foods, for a limited time, gourds, Halloween, Health, Humor, less is more, life, McDonald's, McRib Sandwich, Pumpkin Spice Latte, pumpkins, restaurants, seasonal brew, special sauce, Starbucks, Thanksgiving