Brands: You're Only As Good As Your People

It all began with a man...a plan...a canal...PANAMA! No, wait. Wrong story.

I don't really remember it how it began, but I'm pretty sure it went something like this: really cool designer techie friend makes comment in passing about his awesome new bank. I recoil in horror because we know there is no such thing as an awesome bank. Five minutes later I find myself thinking ,"Is Nathan is drunk? He doesn't seem drunk. Could there really be such a thing as an awesome bank? Perhaps I shall try this so-called awesome bank."

I then proceed to Simple's site only to discover...NO. A nice little message pops up telling me THOU SHALT NOT PASS...for now. But someone will email me eventually. I immediately proceed from "curious potential customer" to "my life is going to end if I can't be part of this RIGHT NOW," thus becoming the living embodiment of why we marketers tell you brand people to dig deep and resist the temptation to let everyone into your party right away. The power of barrier to entry is strong! But that's a blog post for another day.

Months go by. Countless glasses of wine are consumed. I move across the country. And last week I get an email letting me know the secret password for the cool kids table bank.

One app download and passphrase later, I'm in and digging it. But now what? It's a bank app.

After several minutes of poking around on the app and site I come across some pretty serious customer service "mantrifesto." Alongside statements like "we're serious about good service," I find something that basically says (and I'm paraphrasing) "Contact us anytime about questions or problems or just to say hello."

"I will accept your customer service challenge," I think to myself, "I will email you just to say hello." And I did.

Much to my surprise, a short while later I received this response from my new bank friend, Ryan O.

And then I said...

Which is when I met my new friend Bank Bruke...

So naturally I did what any person would do...

To which I received this gif as a response...

SO, WHAT WE HAVE LEARNED THROUGH THIS AMAZING ENCOUNTER?

1. Your brand is only as good as your people. Your company will live and die by the people who make your company. Using the simple laws of attraction, we can deduce that if you develop a solid business plan you'll build a solidly awesome company which will attract amazingly wonderful people. Good draws good. Great draws great.

2. Give your people permission to be awesome. I'm willing to bet that Simple never covered "proper use of to use How I Met Your Mother gifs in customer service conversations," but there you have it. Hire people you trust. Hire people who get your brand. Then give them permission and freedom to love it, represent it and make it their own. Because in making it their own, they're making it awesome for your customer.

3. A little real human goes a long way. Sure, I recognize the irony  of my ways. I'm averse to real banks because I don't want to deal with a real person. (Truth: the day photo deposit was born I threw a mini-celebration.) Now I'm singing the praises of a brand that uses an technology to connect you with a real human.

The more I think about it, the more I realize that I didn't like going into real banks because the people seemed mostly miserable, standoffish and lukewarm. Even at their speediest, our interactions typically felt just like a business transaction and nothing more. My interactions with Simple have been a series of fun, quirky, personal moments of human engagement. And that has made all the difference.

4. You pretty much haven't lived until your bank #HIMYMs you.  Wherever you are, Ryan O. and Bruke, I hope you're enjoying a Pine State Biscuit. Thanks for being awesome. I don't know if I'll ever see a drawing of a narwhal playing ring toss with a unicorn, but please know if there were ever a bank I'd walk 500 miles for...it would be you.

Recipe: Spinach Artichoke Dip

Choke a guy named Artie once, and nobody ever lets it go. (Just kidding.) Ah the mighty artichoke. What's not to love? Spiky outer leaves provide a suit of armor, protecting the tender heart within. (Sounds like a metaphor for several of my ex-boyfriends...) During the 16th century, it was considered scandalous for women in the 16th century to partake of the pleasures of artichoke eating. (It was also thought to be a potent aphrodisiac for men.)

A few centuries down the road and into future, it's obvious the artichoke should be welcomed into all our diets - men and women alike. Research has identified the artichoke as a natural antidote to a host of ailments including heart disease, cancer and birth defects. Among antioxidant-rich foods, artichokes are often overlooked, however a July 2006 study tested the antioxidant levels of more than 1,000 foods and beverages and found that artichoke hearts had the highest level among all vegetables measured. They came in fourth among all foods and beverages analyzed in the study. That means artichokes beat out more commonly referenced antioxidant-rich foods such as blueberries, red wine, chocolate, coffee and tea.

Cynara, the first Myth Artichoke
According to an Aegean legend, the first artichoke was a lovely young girl who lived on the island of Zinari. The god, Zeus was visiting his brother Poseidon one day when, as he emerged from the sea, he caught sight of a beautiful young mortal woman. She did not seem frightened by the presence of a god, and Zeus seized the opportunity to seduce her. He was so pleased with the girl, who's name was Cynara, that he decided to make her a goddess so that she could be nearer to his home on Olympia. Cynara agreed, and Zeus looked forward to the trysts to come whenever his wife Hera was away. Soon thereafter, Cynara began to miss her mother and grew homesick. She snuck back to the world of mortals for a brief visit. After she returned, Zeus discovered this un-goddesslike behavior. Enraged, he hurled her back to earth and transformed her into the plant we know as the artichoke.

A few tweaks to a favorite spinach dip - and voila! Delicious artichokeness with a low-fat spin.

------------------------------------------------------

SPINACH ARTICHOKE DIP

Ingredients

• 2 cans artichoke hearts, unmarinated
• 1-1/2 cup shredded mozzarella cheese
• 1 block chopped spinach, frozen or fresh
• 1 8-oz brick reduced fat cream cheese
• 1/3 cup low fat sour cream
• 1/4 cup light mayonnaise
• 2 garlic cloves, minced
• optional, chopped water chestnuts for added crunch

Instructions

Preheat oven to 350 F. Mix all ingredients in a baking dish, reserving 1/2 cup mozzarella for toping. Bake for 15-20 minutes. Sprinkle additional 1/2 cup mozzarella and broil until the cheese browns. Serve with tortilla chips, french bread, pita slices or keep the calorie count down and serve with crudites.

Recipe: Tart on Tart Pie

There are two kinds of people I simply don't trust in life: 1) People who don't like dogs. 2) People who choose cake over pie. If you fall into either of those categories, stop reading this post now and seek immediate treatment. Assuming you like dogs and pie (or at least pie) continue reading.

In the world of fruit pies an eternal struggle has been going on for centuries: cherry vs apple. It's fair to say this epic battle has not only resulted in the dissolution of friendships and marriages, it has lead to some disappointing dinners as well.

In order to settle the debate once and for all, I have devised a solution. I like to think of it as a little "Tart on Tart" action. So with no further ado, I give you Tart-on-Tart Apple Cherry Pie.

----------------------------------------------------------

Tart-on-Tart Apple Cherry Pie

INGREDIENTS

CRUST 1 pre-made frozen crust. I simply can't bring myself to battle homemade crust. If you are a masochist, a quick google should provide plenty of crust recipes. And maybe after you master that impossible skill, you can teach me how to fold a fitted sheet, too.

FILLING 1-2 cans tart cherries, drained 3 tart apples, peeled and sliced (I use granny smiths, but you can mix it up) 1/2 cup sugar 2 T. flour 2 t. cinnamon 1 t. nutmeg pinch of ground cloves

TOPPING 3/4 cup oatmeal 3/4 cup brown sugar 3/4 cup flour 6 T. butter, chilled and cubed 3 t. cinnamon

DIRECTIONS Preheat oven to 400 F. Combine cherries, apples and dry filling ingredients in a bowl. Stir and spoon into crust.

In another bowl, mix together topping flour and cinnamon. Cut in butter cubes using your hands to blend the butter into the dry mixture. If the mixture is excessively greasy, add more flour. If mixture is too dry, cut in more butter. Lightly pack topping over the filling and place pie on a baking sheet covered with tin foil. Bake pie until topping is golden (approximately 35 minutes. Cover crust edges with foil to prevent over-browning. Reduce oven temperature to 350F. Continue baking until apples in center of pie are tender when pierced with a fork and filling is bubbly and thick at pie edges (approximately 25-35 minutes.) Cool and serve.

FOLLOW REVEG OF THE NERD ON FACEBOOK BY ---> CLICKING HERE <--- (works just like a magical teleportation machine, no?)