Noted: Ambiguous puns are always amusing, even when they come from copywriters. Sure, I know what I’m writing about. Driven by the conviction that almost every thought starts out below the belt before it’s put into words, many a campaign features the
Spotting a cleverly hidden sexual message. It gets boring, though, when the message seems like it could have come from a group of uncreative barflies. See the example shown here from InterDiscount. The front cover of the brochure draws the eye with a half-naked teaser image labeled «Callboy.» Pages 2 and 3 reveal the punchline: The «Callboy» is a technician—who provides as much service as you want. Copy: “…because you decide if it’s worth it.” Yawn! What does he deliver, anyway? A TV? I already have one. We unanimously decide—and far removed from any regulars’ table—that this campaign simply doesn’t cut it. And just to be clear: Callboys are out of style anyway. Chandra Kurt
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Saumagen
By Martin Lanz
When I was a copywriter at GGK, we wrote with pencils. At Wirz, I was given an electric typewriter. At Grendene & Lanz (G+L), I treated myself to an IBM ball-head typewriter. Our first client at G+L was Rank Xerox. In a competitive pitch, we had to prove that we were capable of bringing a truly sensational device to market. With it, you could transmit an A4 page from one place to another in half an hour—including images and such. Goodbye, telex.
Now that even Markus Ruf has one, it's time to replace my PC with something simpler and faster. Just a few more nights to go.
In 1878, Western Union was offered the rights to the telephone; it turned them down: «What would the company do with an electric toy?» About 10 years ago, my friend Fredy Eggler had one of the first cell phones. It was a suitcase weighing over 2 kilos… «The horse is here to stay; the car is just a gimmick.» That’s what the president of the Michigan Savings Bank said when he advised Henry Ford’s lawyer not to invest in the Ford Company. «Flying machines heavier than air are an impossibility.» (Lord Kelvin, 1895.) And in two years, cell phones will be lighter than air. «…People will quickly get fed up with staring at a plywood box in the evenings.» (Daryl F. Zanuck, head of 20th Century Fox, in 1946 on the subject of television.)
If you hear the response, «It won’t work because that’s how we’ve always done it,» you’ll know you’ve asked a good question. And that it’s high time to replace the boss. Even if he’s already had a pig’s stomach implanted, a chimpanzee heart, a Sulzer knee, and half a meter of polyethylene intestine.
In 1899, Charles H. Duell advised U.S. President William McKinley to abolish the Patent Office: «Everything that can be invented has already been invented.» [email protected] Martin Lanz is a freelance copywriter and director of KRAZ in Zurich.
Business lunch
Judith conjures up heavenly dishes from her pots
Urs Heller, editor-in-chief of «Gault Millau Switzerland,» which awards its annual “Toques,” is a wise man. In 2002, he named Judith Sourvinos-Hollenstein Chef of the Year. At the Hotel Post in Ebnat-Kappel, where she works alongside her husband Aristo at the front of the house, she has been delivering top-notch cuisine for years and is helping to elevate the culinary scene in Toggenburg—a region known for its schnitzel and French fries. Her unpretentious manner and open personality have already inspired many chefs in the Churfirsten region to serve the Subaru drivers and Helly Hansen wearers something other than the frozen foods from the big retailers.
Of course, long before Urs Heller found his way to Toggenburg, his incomparably witty and literate predecessor, Silvio Rizzi, and the author of these lines spent many an evening in the frilly Stübli (very pleasant, plenty of space) or in the hearty farmhouse parlor, following with growing admiration the steps Judith took on her way to a Lucullan paradise, while Aristo time and again replenished the wine cellar with exquisite vintages and did not shy away from serving up these noble treasures. Many of them come from France and Italy, primarily from Piedmont. But there are Spanish wines as well—all of them noble crus.
Instead of a three-course business lunch (55 francs), for once the full-course menu (118 francs) was on the agenda. Six courses! One after another, they were compelling and captivating proof of uncompromising culinary artistry at its finest: terrine with linden blossom essence, white and green asparagus with veal sweetbreads and pan-seared duck liver in a Parmesan basket, lemon soup with lobster and summer truffles, grilled turbot on spinach ravioli with wild garlic essence, lamb in a sesame crust with a refined vegetable medley, and to top it all off, a dream of a Läckerli soufflé with vanilla cream and rhubarb ice cream.
Sure, you should take the time to enjoy a full-course meal. And once a week, that’s just the right thing to do—business or no business. But then you can experience the certainty of having caught a glimpse of paradise while still on earth.
It lies—as the reader might guess—in the pots where Judith stirs the ingredients all by herself, assisted by two apprentices. A one-woman show? No, no—she remains true to herself: a woman who has never closed herself off to outside inspiration, yet steadfastly follows her own path. She is also a chef who takes things step by step, gently and carefully. The result is creations that are a feast for the eyes as well.
The «Post» is closed on Mondays. Of course, you have to make a reservation. Cell phones and cigars are allowed, provided you have good manners. There are a few parking spaces available. Carlo Bernasconi [email protected]
Hotel Post, Ebnaterstrasse 6
9642 Ebnat-Kappel
Tel. 071 993 17 72
Fax 071 993 18 10