October 1st, 2026
Points on the board for all to score, so we will rip it – a highly effective new marketing strategy, ‘quiet elevation,’ is converting customers faster than sinners in church suppers.
Quiet Elevation marketing is when companies introduce new premium products with no hoopla and pleasantly surprise customers at the point of interaction/experience – and that’s the quiet point.
United’s CEO just pulled it off, and it’s more than an extra bag of peanuts.
After studies and research, he significantly upgraded United’s first-class wine selection without a media word said about it.
No outside noise. All Inside.
Customers literally cheered when they first reviewed the new menu of wine brands ‘before takeoff ’, a particular part of the quiet elevation execution.
Brand marketing is particular as a debutante’s ball date – for example, on the ground, airline passengers reside with a sense of takeoff excitement, and that mood and mindset fit perfectly with quiet elevation – up in the air is too late.
Choosing the right particular in the brand rollouts is all part of the rare bird of marketing genius.
Interesting and deep, customers wrote notes not so much on social, but to the CEO: “Wine upgrade is what we’ve been talking about.”
‘Quiet elevation’ with ‘significant’ customer upgrade is 1 of 5 strategies we recommend in this downturn we are in. We will send the other 4 to members on Slack.
They are all just like quiet elevation, deep and personal to the brand.
What about the line “it’s business, it’s not personal.”
That quip usually depends on which side of the ledger you are on – taker or builder.
Brand builders are emotionally involved.
Like I am with BBQ.
Biennial BBQ Winners w/credentials.
Bonus – Best 6 BBQ Spots in USA
In GA, I will not lie; it is a tie between two. And it’s not Fox Brothers or Rodney Scott’s Crockpot BBQ; neither is in the top 20.
First, what started out as a vicious rumor turned true on the national stage.
Helen’s Bar-B-Q in Brownsville, Tennessee, was operated by pitmaster Helen Turner. Now permanently closed. She was in the number 1 position.
– Franklin Barbecue (Austin, TX): The James Beard winner keeps it at the highest level, and when asked by Chef TV if he would open a 2nd location, his answer live: “FcK no.”
– Goldee’s Bar-B-Q (Fort Worth, TX): Ranked #1 by Texas Monthly, so I tried and highly approve.
– Snow’s BBQ (Lexington, TX): Famous for pitmaster Tootsie Tomanetz (now in her late 80s), who cooks pork chops, ribs, and brisket over open oak-charcoal pits every Saturday morning. I am moving Tootsie’s to number 1. Chuck, are you going to fly us there? We did to Helen’s and flew home. Worth it!
– Joe’s Kansas City Bar-B-Que (Kansas City, KS): Housed inside a working gas station, known for slow-smoked ribs. You got to go to this one. Lifer. Special trip material.
Best GA BBQ
Sad and Happy story in GA – we lost all three greats, Harold’s, Sweats, and McLears, so we’re right back where we started – loving Old Hickory House – comeback player of the ’70s.
It crashed in rapid expansion in the ’80s. The owner ultimately closed 12 stores and kept one in Tucker, and it’s still using hickory firewood in an open pit – not an electric smoker, which is automatic elimination.
Same goes for Old Brick Pit over in Chamblee. It’s solid. Real wood.
BBQ is like Brands; it’s personal and business.
