Pete Foley Innovation

Innovation Based on Behavioral Science

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7 Surprisingly Obvious Insights From Behavioral Science for Marketing, Innovation and Design.

Posted on April 9, 2018 at 12:50 AM Comments comments (1)

I recently wrote a blog that shared my favorite behavioral science books for innovators (http://innovationexcellence.com/blog/2018/03/29/eleven-essential-behavioral-science-books-for-innovators/). That is pretty easy to do, but what is harder, is to distill out the biggest insights that these books ignite. This is my attempt to do exactly that – I hope you find them useful. Some may be new to you, others simply reminders. Many now seem obvious to me in hindsight, but at some point over the last ten years they did surprise me. And surprisingly obvious is for me a pretty good rule of thumb for a useful idea.  Here is the link to the full article:  https://www.linkedin.com/pulse/7-surprisingly-obvious-insights-from-behavioral-science-pete-foley/






Top Twenty Innovation Blogger Award

Posted on March 1, 2018 at 6:25 PM Comments comments (0)

I am delighted and humbled to be included as a top 20 Innovation blogger again this year, coming in at #17.  So nice to be included with such a smart group of people, and huge thanks to Innovation excellence.

http://innovationexcellence.com/blog/2018/01/30/top-40-innovation-bloggers-of-2017/



Fake Food Features

Posted on January 28, 2018 at 6:50 PM Comments comments (0)
Below is a link to a great  article on fake transparency, and how it can create absurd product features such as gluten free, non GMO, organic water.  But it also calls out a more subtle, but more misleading aspect of fake features.  Gluten free water may be downright silly, but some of the other fake claims are harder to spot.  For example, as the article states, federal regulation requires that hormones not be used in pork or poultry.  However, it is all too common to see chicken or turkey advertised as “hormone-free”, and premium priced accordingly. And people pay extra for the premium product because they believe what they are getting is healthier. And that is not unreasonable, as shoppers cannot be expected to know Federal food regulations in detail. It would be great to see retail giants like Amazon, Walmart and Kroger/Alibaba own this, and bring real transparency to the marketplace, and protect their customers from abuse of asymmetric information

How to Make the Most of the Innovation Holiday Window

Posted on December 8, 2017 at 12:30 AM Comments comments (0)
My lastest blog on Innovation Excellence. Thoughts on why holidays can be a gateway for innovation, but how we need to build mental and physical availability into innovation in order to maximize our chance of success. Consider mindshare and category archetypes early in the innovation process, and build ease of selling as well as ease of use into the design.



Applying Behavioral and Visual Science to Restaurant Menus

Posted on November 27, 2017 at 12:00 AM Comments comments (0)

This BBC article (Link below) on some of the science that goes into menu design includes a lot of insights drawn from Behavioral Economics and Visual Science. Interesting in its own right, and also because many of the concepts have the potential to be reapplied across hospitality and retail.  For example, there is obvious reapplication for close analogies such as room service and bar menus.  But also valuable insight for spas, and gyms, and of course general retail and shopper psychology, where several of these principles are already applied. 


Many of the insights in the article are drawn from well known scientists, such as Brian Wansinkat Cornell and Charles Spence at Cambridge.  There is also an interesting reference to embodied linguistic cognition, and how the shape words make in the mouth relate to meaning (think Ramachandrans Kiki-Baba experiments).  As we'd expect, visual attention, framing and cognitive load appear to be important mechanisms,  


I'm a bit sceptical about the use of color, as described.  While color, and color contrast can certainly grab attention, I'm not convinced that a menu provides sufficient context to create the level of meaning suggested here.  I suspect that would require either chromatures (color + texture) or at least some additional conceptual context (think about how differently red is perceived in the context of love versus war).  Apart from that, a lot of useful and reapplicable insights.  

http://www.bbc.com/future/story/20171120-the-secret-tricks-hidden-inside-restaurant-menus?ocid=ww.social.link.linkedin

Why Age Diverse Innovation Teams can have an edge

Posted on November 18, 2017 at 1:35 PM Comments comments (0)
Age diversity creates balance.  It helps us to relook at older ideas in new contexts, and with the enabling potential of new technology.  It also helps avoid tunnel vision, and the tyranny of expertise.  But it also also gives us line of sigh on potential pitfalls that may become obvious only after a project has progressed closer to market, and to draw more of both opportunitis and issues that can be derived from similar or analogous ideas.  Please read the full article here.   

Finding the Right Problem: Why Healthcare Needs Innovation, Not Politics

Posted on October 5, 2017 at 6:05 PM Comments comments (3)
Disease is not partisan. Every religion, race and political persuasion shares both illness and a need for healthcare. And humans are good at innovation. With the right focus, we can send men to the moon, fly around the world, and create art and music of enormous beauty. This blog doesn't begin to provide definitive answers to the healthcare issues we currently face. But it does ask if a design thinking, problem focused innovation perspective might help us to ask better questions, break the partisan log jam, and start finding more solutions than differences as a first step to address our healthcare challenges?



Biomimicry- A Blast from the Past

Posted on June 24, 2017 at 12:50 AM Comments comments (0)
Somebody sent me this Fast Company Article by Chip Heath yesterday, where he discusses some Biomimicry work I did in collaboration with the San Diego Zoo.  It reminded me of what a potentially powerful tool Bioinspired innovation can be, especially as we strive for surprisingly obvious, sustainable solutions to product, service and organizational problems.  





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