October 2009

Hegel ImageThe Dialectics of Marketing Research

"How can you possibly make a good decision based on what a few people in a focus group tell you?"

If I had a proverbial nickel for every time someone's asked me that  question, I'd be wealthy enough to buy the textbooks for each of my students. But since there's a difference between proverbial nickels and real ones, they'll need to buy their own books, and I'll explain to you why this question is currently on my mind.

I've recently started teaching philosophy again after a few years away from the classroom. In pursuit of contemporary material that might illustrate the relevance of philosophy to my community college freshmen, I stumbled across the September issue of Real Simple, which included a feature entitled "Philosophy 101." It presented in summary the "big ideas" of six philosophers and proposed some modern applications.

The Greek gods were definitely conspiring in my favor! But I was surprised to see that the most recent philosopher they featured was G.W.F Hegel (d. 1831), until I started thinking about qualitative and quantitative research.

The proponents of the quant-only approach to marketing research will tell you that qualitative sample sizes are too small and the methodology too lacking in rigor to be useful. The proponents of the qual-only approach to marketing research will tell you that quantitative research is too biased by the assumptions of the researcher (as expressed in a questionnaire of close-ended questions) to get to the big innovative idea that marketers always hope to get from research.

And this is where Hegel helps us out, for as any PH101 survivor knows, it is dialectic-the dynamic interplay of thesis-antithesis-synthesis-that gets us to the truth. Each distinct phase provides, at best, a partial insight.

Take the typical research project. We might begin with focus groups or in-depth interviews that help to explore the research territory, find out what consumers are thinking and how they're expressing it. We obtain some insight into the truth of the marketplace, and have a thesis or two to show for the effort. But, Hegel would tell us that these are more accurately described as hypotheses than theses, and they need to be tested by time and history.

Since the marketplace moves at the speed of light, we don't wait for history. We create our own history by fielding a rigorously scientific quantitative study-an online or phone survey, for example. It is in this context that we can test the qualitative truth and encounter antithesis: Some of what we thought was true qualitatively proves not to be so, and some of what might have been obscured in the subjectivity of the qualitative encounter comes to light in the objectivity of statistics.
But this is not the final word, because those very statistics, otherwise admirable for their clarity and precision, sometimes blind us to the texture and nuance that only qualitative research-with its quirky, colorful respondents, peculiar interpersonal dynamics, revealing facial expressions and tones of voice-can provide.

This is the grand synthesis, truth achieved at a higher level than when we relied on either the qualitative or the quantitative results alone. So long as human judgment is imperfect and the marketplace continues to change, we need to think of our work as market researchers as moving in an ever-ascending spiral (rather than in a straight line), and bring both qualitative and quantitative ways of thinking to the process.

Chris Schiavone

Chris Schiavone
President
News

Flavors of Fall Image

For the sixth year running, CSA is teaming up with our sister company BostonChefs.com to sponsor Flavors of Fall, an annual culinary fundraising event to support a local community-based organization. This year's recipient is Second Chances, Inc., a local nonprofit that collects and distributes free clothing to homeless and low-income people who are clients of Cambridge and Somerville shelters, service providers and anti-poverty agencies.

Flavors of Fall is the area's best and longest running fall tasting extravaganza. With the help of our CSA clients, supplier-partners, and friends, we've been able to raise close to $60,000 for organizations that help improve the quality of life in our community. 

The event will be held on November 9 at Regattabar in The Charles Hotel in Cambridge. Some of the best chefs in the area will be serving savory selections and sweet confections from their fall menus, with an assortment of brews and beverages, together with a funky side of jazz from the Rollo Tomasi Quartet.

If you wish to participate in the event or sponsor a ticket, call 617-441-8600 or email RLinthwaite@CitySquareAssociates.com for details.  Tickets are $65 per person.


 
Thought For Food

Caramel Apple Biscotti

Yield: 3 dozen biscotti



Ingredients


2 ¼ cups AP flour
½ cup brown sugar
¼ cup sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
¼ cup cold butter, cut into small pieces
1 large egg, lightly beaten
1/3 cup milk
¾ teaspoon vanilla extract
1 cup dried apple slices, diced
1 large egg yolk
1 tablespoon water
Caramel Drizzle
½ cup sugar
¼ cup water
pinch salt
¼ cup heavy cream
1 tablespoon butter
dash vanilla extract
Directions
  1. Preheat oven to 350 degrees.
  2. Place diced, dried apples in a small bowl and add enough hot water to cover.  Let soak for approximately 10 minutes, or until the fruit is nicely softened.  Then, drain and discard the liquid.  Set aside.
  3. Whisk together flour, sugars, baking powder, cinnamon and salt in a bowl.  Blend in the butter with a pastry blender, two forks, or your fingertips until the mixture resembles a coarse meal.  Using a fork, stir in the whole egg, milk, extract and apples.  Do not overwork the dough.
  4. Divide the dough in two.   Working on a lightly floured surface, gently shape each mound into an approximately 14 x 2 ½ inch log.  Place logs on either side of a parchment lined baking sheet, ensuring the logs are approximately 4 inches apart from one another. Brush away any excess flour with a pastry brush.
  5. Combine the egg yolk and water to create an egg wash.  Brush each log lightly with the egg wash and bake in the middle rack of the preheated oven until barely golden and firm, about 20 minutes.  Cool on the baking sheet on a rack for 20 minutes.
  6. Reduce the oven temperature to 300 degrees while the logs cool.  Place the rack in the upper third of the oven.
  7. Carefully transfer the logs to a large cutting board.  Using a large, serrated knife (a bread knife will work well for this), slice the logs, on the bias, into ½ inch wide slices.
  8. Stand the slices, curved side up, ½ inch apart on the same parchment lined baking sheet and bake on the upper rack until the biscotti are dry to the touch and golden, about 30 minutes.
  9. Transfer the biscotti to a rack to cool completely before drizzling.  The cookies will harden as they cool.
  10. For the caramel, combine the sugar, water and salt in a pot (not nonstick) over medium high heat.  Cook the mixture until it achieves a medium amber color.  Do not stir the mixture while it is cooking and take care to wash down the inside of the pot with a wet pastry brush to ensure no sugar crystals form during cooking.
  11. Once the desired color is achieved, remove the pot from the heat and add the cream and butter.  Be careful, as the mixture is extremely hot and will bubble up ferociously when the cold cream is added.  Stir gently to incorporate the dairy (stirring will also cause any bubbling up to subside).  Add the vanilla.
  12. Let cool until the mixture is thick enough to drizzle, about 10 minutes.
  13. Place the biscotti on a cooling rack over a piece of wax paper to protect your work surface.  Carefully drizzle the cookies with a judicious stream of caramel. 
  14. Let the caramel harden slightly and serve.
Month Day, Year
Client Spotlight

Pew Environment Group Overfishing Study

In May 2009, City Square Associates conducted a survey with voters in Massachusetts and Maine regarding their opinions on the problem of overfishing groundfish (Haddock, Pollock, Flounder and the all-important Cod) in New England. 

This research indicated that an overwhelming majority of voters were both aware of, and concerned about the overfishing problem, and that they supported a new management system that, among other things, sets specific catch limits. 

Since the conclusion of this research, the Pew Environment Group has used the study's findings to encourage the New England Fishery Management Council and the National Marine Fisheries Service to implement a new management system by January 2010.  The new system will incorporate science-based catch limits to more accurately monitor catch totals and will see the formation of fishermen-run community based sectors, all in the effort to rebuild fish populations while maintaining efficiency and profitability for fishermen. 

On June 22, the New England Fishery Management Council approved the new system, creating 19 fishermen run sectors.  There are currently two sectors in operation in Chatham, MA, but the goal is to expand to the proposed 19 sectors by May 2010.  The Council is currently waiting on approval from the National Marine Fisheries Service in order to reach their goal of a new era in fisheries management by the beginning of 2010.

Executive Summary of Our Report:

http://www.endoverfishing.org/newengland/resources/PublicOpinionFishingNewEngland.pdf

More Information:

http://www.endoverfishing.org/


Food For Thought

Clary Shirky: Newspapers and Thinking the Unthinkable

"With the old economics destroyed, organizational forms perfected for industrial production have to be replaced with structures optimized for digital data. It makes increasingly less sense even to talk about a publishing industry, because the core problem publishing solves - the incredible difficulty, complexity, and expense of making something available to the public - has stopped being a problem."

Bill Wyman: 5 Key Reasons Why Newspapers are Failing, Pt. 1

Bill Wyman: 5 Key Reasons Why Newspapers are Failing, Pt. 2

"The unspoken corollary of all of this is that the papers' troubles are going to get worse, and probably won't ever get better. No one as yet has a business plan that will work, mostly because the papers just don't have anything to sell that can approximate the size of the lost value from their vaporized monopolies.

And, of course, they are too wedded to past practices."

Visit CitySquareAssociates.com