Although there is some good advice in this book, the format makes it hard to remember or apply. Much of the book, especially the first half, felt like a list of platitudes and marketing speak. The second half is a bit better, though the most useful takeaways are just insights about how the company works. This book might have worked better as a memoir: stories are more memorable than lists of advice.
A few food quotes:
"Meetings are toxic"
"Marketing is not a department"
"All companies have customers. Lucky companies have fans. But the most fortunate companies have audiences.”
“Teach and you’ll form a bond you just don’t get from traditional marketing tactics. Buying people’s attention with a magazine or online banner ad is one thing. Earning their loyalty by teaching them forms a whole different connection. They’ll trust you more. They’ll respect you more. Even if they don’t use your product, they can still be your fans.”
“You’ve probably heard of Emeril Lagasse, Mario Batali, Bobby Flay, Julia Child, Paula Deen, Rick Bayless, or Jacques Pépin. They’re great chefs, but there are a lot of great chefs out there. So why do you know these few better than others? Because they share everything they know. They put their recipes in cookbooks and show their techniques on cooking shows.”
“Culture isn’t a foosball table or trust falls. It isn’t policy. It isn’t the Christmas party or the company picnic. Those are objects and events, not culture. And it’s not a slogan, either. Culture is action, not words.”
“When everything constantly needs approval, you create a culture of nonthinkers. You create a boss-versus-worker relationship that screams, “I don’t trust you.”
“Policies are organizational scar tissue.”