Food Betty Bossi has been making headlines ever since the nation's chef started selling ready meals in Coop stores. She taught Switzerland how to cook. With an unaided awareness level of 80 percent, the cooking phantom Betty Bossi is as familiar to us as William Tell. No wonder, after all, she knows how to do much better things with apples than he does. And now this: A young man sits on a park bench and thinks important things: "Where do we come from, where are we going? Does finite infinity exist?" Then we see a simple sandwich and a bottle of orange juice, and a voice from off-screen in this TV commercial for "Idea Betty Bossi" promises, "Finally, better food. It's nothing new that established chefs delight us with ready-made products. Even the legendary culinary artist Paul Bocuse lent his name to canned soups. If Betty Bossi has been selling "fresh convenience" in the Coop for two years now, we should be even less surprised. After all, she was born in 1956 not as a cook but as a marketing tool.
At the time, the Unilever Group was looking for new ways to advertise its fats. A certain Emmi Creola, then a copywriter at the Lintas agency, developed the "Betty Bossi Post. She probably came up with the first name "Betty" because there was already a similar, extremely successful household guide called Betty Crocker in the USA. And she chose the last name "Bossi" simply because it sounds good in all national languages.
Although a creature of art with a clear mission, Betty Bossi achieved phenomenal credibility in the decades that followed. People didn't even hold it against her when she recommended that the hallowed Rösti be refined with Planta margarine instead of butter. After all, it had fewer calories and was cheaper.
Freshconvenience products are not cheap. Ever since the major retailer Coop adapted the Betty Bossi brand for its new line of convenience products and pushed it into the market with an unprecedented push and pull strategy, Betty Bossi has been in the sights of the media and consumer advocates.
Criticisms include high prices and a lack of transparency. "Betty Bossi's dubious added value," was the headline in the Tages-Anzeiger. Coop describes the "Betty Bossi idea" less as an own brand than as a competence brand. And to distinguish itself from the negatively connoted term "finished product," it simply uses the English-German neologism "fresh convenience.
Critics are now asking what special expertise is needed to fill dill herbs into little bags with the Betty Bossi logo, and what a ready-made tomato soup, which Coop in turn has produced externally at the Liechtenstein company Hilcona, has to do with freshness. But it is not the critics who decide, but the market. With a rapid expansion of its product range, Coop increased sales of the "Betty Bossi idea" label by nearly 100 million francs to 360 million francs in 2003. According to studies by the IHA-GfK Institute, Coop has thus become the market leader in the fresh convenience segment within a short period of time. Only the coming years will show whether the Coop label can continue to grow in a similar way after the accelerated launch phase and hold its own as market leader against Migros' competitor brand Anna's Best, which has grown more sustainably.
Betty Bossi Verlag is convinced of the success of its new partner Coop. New products are developed in close cooperation, which guarantees optimum quality. And with the book "Die blitzschnelle Küche" they wanted to show how easy it is to refine ready-made meals from "Idee Betty Bossi". For example, by using a little tomato paste and adding fresh mint leaves when reheating ratatouille. This commitment obviously pays off for the Betty Bossi publishing house. After all, they receive license fees, which insiders estimate at between one and two percent of sales.
Until 2001, Betty Bossi was a classic publishing house and was wholly owned by the Ringier Group. In addition to the Betty Bossi newspaper (circulation 922,000), cookbooks and cooking courses, the company also operated a lucrative store selling cooking accessories. The company generated total sales of around 65 million Swiss francs.
In the fall of 2001, Coop took a half share in the company. At the same time, the cooking and quiz show "al dente" was launched on television, which effectively presented both the traditional products of the Betty Bossi publishing house (recipe books, accessories) and Coop's classic food products. These activities were still very much in the Betty Bossi tradition. The quantum leap followed in 2002 with the convenience offensive on Coop's shelves.
Completely new synergiesThe Betty Bossi story is utterly unique in Swiss brand history. The very rise of the real-life cooking advisor in the service of the Unilever Group to become the nation's cook was a minor miracle. This first chapter took place between 1956 and 1995, when Ringier and, somewhat later, Coop entered the scene and now share ownership of the brand.
The explosive aspect here is that precisely because the two groups operate in completely different areas (which nevertheless have a complex relationship with each other), completely new types of synergies are opening up.
Critics speak outNo wonder consumer advocates are watching this partial
The media group is keeping a wary eye on the joint venture between a media group and a major distributor and is warning against the emergence of a food monopoly "à la big brother is feeding you" that is difficult to understand. There has already been criticism that the Ringier press, above all Blick, has kept a very low profile in the price discussion surrounding the "Betty Bossi idea" label.
Until 2001, Betty Bossi operated a classic publishing marketing business. The focus was on direct marketing through mailings. Following the alliance with Coop, the brand is now suddenly at the center of classic campaigns with TV commercials and ads.
"In the past, Betty Bossi was very cautious in how it presented itself. Now, thanks to the activities of Coop, we are present to such an extent that we have to deal differently with this new public," says Ruth Bannwart, who is responsible for communications at Betty Bossi Verlag. What is important, Bannwart explains the strategy, is that Betty Bossi will in future stand as the competent brand for a wide variety of eating needs. This is still the upscale everyday cuisine, which is prepared on the home stove, and it is now also the area of fresh convenience products. The common denominator of these two thrusts can be described by a single term: Indulgence. Ruth Bannwart doesn't believe that Betty Bossi will lose out on its own brand if it stands for convenience food and traditional cooking in equal measure. The understandable reason: "Eating behavior is changing all the time. Studies show that during the week, demand for convenience foods is increasing, while at the weekends, people like to cook elaborate meals as before."
So from Monday to Friday at noon, Betty Bossi provides us with time-saving ready-made products such as sandwiches or Thai soup, which can be microwaved right away in the packaging cup. On Friday evening, we read the Betty Bossi newspaper and spend the weekend on a high culinary note with chestnut and fennel salad or venison leg in red wine sauce. Ruth Bannwart can certainly imagine it that way. After all, Betty's expertise in cooking and baking is to be communicated much more strongly than before.
New old BettyBy 2006 at the latest, when she celebrates her 50th birthday, we are to get to know the cooking Betty in a new way. And because the nation's cook is not, after all, flesh and blood in real life, she can easily redefine herself again and again according to her whims. To our parents, she once recommended such nutritious dishes as veal shank sofie or pâté babushka. And what does she advise today's twens? Maybe red mullet fillet in herb and sprout crêpe.
Cooked year after year1956, the Astra/Unilever Group gave advertising agency Lintas the
commissioned the first "Betty Bossi Post. It was a single newspaper sheet and was written by copywriter Emmi Creola-Maag along the lines of American household guides. The aim: to encourage housewives to cook with Astra and Sais brand oils and margarine.
In 1966, eight issues were already published annually, and subscriptions were also available. In 1973, the first Betty Bossi cookbook went on sale in collaboration with home economics teachers. In 1977, the Betty Bossi AG publishing house was established as an independent company.
This reduced dependence on the parent company Unilever and its products.
In 1995, Betty Bossi was taken over by the Ringier Group, and in 2001 Coop acquired half of the company's shares. In the same year, Betty Bossi was given its own cooking and quiz show, "al dente," on Swiss television.
With the launch of the finished products label "Idee Betty Bossi" at Coop, sales multiplied from around 65 million Swiss francs (Betty Bossi publishing house) to well over 300 million Swiss francs (Betty Bossi publishing house and Idee Betty Bossi at Coop). (thv)
Provides half of Switzerland with ideas for the home kitchen: the Betty Bossi newspaper with a circulation of 922,000 copies.
"I'll be like a dash when you come back ...": An Italian dreams of hisJulietta in faraway Italy over a Betty Bossi pizza in the Coop TV commercial.
Classics: Betty Bossi baking and cooking books already collect three generations of family cooks.
Ads for "Betty Bossi idea": casual, yet competent amateur chefs invite imitation.
Thomas Vaterlaus