![\"20140507-003544.jpg\"](\"https:\/\/kotarbinski.com\/blogomarketingu\/wp-content\/uploads\/2014\/05\/20140507-003544.jpg\")
<\/a>Dope\u0142ni\u0142a mlekiem i organicznym kefirem z discountu. <\/p>\nNast\u0119pnie urz\u0105dzeniem przypominaj\u0105cym pipet\u0119 tudzie\u017c kroplomierz doda\u0142a pi\u0119\u0107 kropli starannie odmierzonego syropu z mango. Aptekarsko. Pi\u0119\u0107 kropli. Ni mniej ni wi\u0119cej. Ozdobi\u0142a na koniec szklanic\u0119 sm\u0119tnie wisz\u0105cym fr\u0119dzlem owocu z puszki i poda\u0142a na tacy. Procedura taka. Osiem z\u0142otych. Ni mniej ni wi\u0119cej. L\u00f3d, woda i piana – przyjaciel barmana. <\/p>\n
Jeste\u015bmy wrabiani. Na ka\u017cdym kroku i o ka\u017cdej porze. Do soku pomara\u0144czowego dodaj\u0105 nam wody. Zamiast oryginalnej wody daj\u0105 inn\u0105 wod\u0119. A moje ulubione Martini (nie zawiera lokowania produktu) to nie to samo Martini co z Niemiec. O chemii nawet nie wspomn\u0119. Robi\u0105 nas w mango w pubach, knajpach, restauracjach i wszelkiej ma\u015bci przybytkach. Dlaczego? Bo si\u0119 nie znamy. Ot, zagwozdka. <\/p>\n
Kiedy\u015b w eleganckiej knajpie w Zakopanem zam\u00f3wi\u0142em stek z rekina. Tak, sytuacja by\u0142a i\u015bcie absurdalna. Stek? Z rekina? W Zakopcu? Nie pami\u0119tam ju\u017c powod\u00f3w owej abberacji. Niemniej rozmow\u0119 z kelnerem owszem Takich sytuacji mamy setki, tysi\u0105ce, mo\u017ce nawet miliony. Zarabianie pieni\u0119dzy bazuj\u0105cych na niewiedzy, nie\u015bwiadomo\u015bci klienta, swoiste „cwaniaczenie” na wszelkiej ma\u015bci sposoby. Wt\u0142aczanie biznesu w ramy kombinacji, manipulacji, a nie warto\u015bci dobrego rzemios\u0142a, jako\u015bciowego produktu i adekwatnej do tego ceny. „Dobrym” przedsi\u0119biorc\u0105 staje si\u0119 zarabiaj\u0105cy na wrabianiu w mango swoich klient\u00f3w, a nie biznesowej solidno\u015bci. Dzi\u0119ki w\u0142a\u015bnie takim kombinacjom czy gwiazdkach w umowach, dyskusje o marketingu bywaj\u0105 trudne, poniewa\u017c wielu przedsi\u0119biorc\u00f3w oczekuje dostarczania socjotechnicznych narz\u0119dzi do typowego wciskania ma\u0142pie kitu lub maskowania. A jest to dzi\u015b wybitnie kr\u00f3tkowzroczne. <\/p>\n Kiedy 27 kwietnia rozmawiali\u015bmy z Paw\u0142em Sito na antenie TOK FM [ pos\u0142uchaj<\/a> ], wr\u00f3cili\u015bmy do mi\u0119dzywojennej zasady JEEN sformu\u0142owanej przez in\u017c. Kazimierza Szpota\u0144skiego – za\u0142o\u017cyciela i dyrektora Fabryki Aparat\u00f3w Elektrycznych w Warszawie. Skr\u00f3t oznacza\u0142 Jako\u015b\u0107 – Estetyk\u0119 – Ekonomiczno\u015b\u0107 – Nowoczesno\u015b\u0107. Szpota\u0144ski wprowadza\u0142 t\u0119 zasad\u0119 w \u017cycie – opisuj\u0119 go w Sztuce Rynkologii<\/a>. Z warsztatu w 1918r. rozwin\u0119\u0142a si\u0119 firma zatrudniaj\u0105ca 1.500 os\u00f3b po 21 latach. Kupiecka czy rzemie\u015blnicza rzetelno\u015b\u0107 po 1945r. nabra\u0142a innych barw. Dzi\u015b mo\u017ce warto wraca\u0107 do podstaw budowania swoistego „gospodarczego szlachectwa” – istoty przedsi\u0119biorczo\u015bci opieraj\u0105cej si\u0119 o realne warto\u015bci, a nie klasyczne „krojenie naiwnych”. <\/p>\n Szukajmy dobrych wzorc\u00f3w. Punkt\u00f3w odniesienia. R\u00f3wnie\u017c smakowych. Pierwsze w \u017cyciu \u015blimaki jad\u0142em w uroczej knajpce na Montmarte dzi\u0119ki zaproszeniu Piotra Moszy\u0144skiego. Wiedzia\u0142 po prostu gdzie s\u0105 dobre. A jak si\u0119 robi koktajl z mango? Wrzuca si\u0119 i miksuje \u015bwie\u017ce i dojrza\u0142e owoce. Pomijaj\u0105c, \u017ce u nas one nie rosn\u0105. Mo\u017ce warto wykorzysta\u0107 inne? Prawdziwe mango widzia\u0142em raz w \u017cyciu. W Lubljanie na lokalnym targu. Wielko\u015bci sporego melona. 10 euro. Sztuka. Wzorzec. Jak metr. Smaku nie zapomina si\u0119 do ko\u0144ca \u017cycia.<\/p>\n","protected":false},"excerpt":{"rendered":" Dziewczyna wzi\u0119\u0142a szklany pucharek i wrzuci\u0142a do \u015brodka cztery kostki lodu. Dope\u0142ni\u0142a mlekiem i organicznym kefirem z discountu. Nast\u0119pnie urz\u0105dzeniem 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\n– Niech Pan mi powie, jak mam pozna\u0107, \u017ce jest to stek z rekina? Nigdy w \u017cyciu go nie jad\u0142em i nie mam poj\u0119cia jak on smakuje.
\n– Ale\u017c prosz\u0119 mi wierzy\u0107 na s\u0142owo!
\n– Wie Pan, s\u0142owo fajna sprawa, ale czy jaki\u015b rekinologiczny dow\u00f3d jest dost\u0119pny? <\/em>
\nI tak w ko\u0142o Macieju. Jaki\u017c bowiem dow\u00f3d oryginalno\u015bci steku z rekina m\u00f3g\u0142bym dosta\u0107 w Tatrach? Do dzi\u015b wierz\u0119, \u017ce jad\u0142em stek z ryby. Rekina nie udowodniono.
\nKiedy\u015b w Poznaniu kelner wmawia\u0142 mi, \u017ce do tatara spo\u017cywa si\u0119 wy\u0142\u0105cznie ocet balsamiczny [ Smakiem wzi\u0119ty z p\u00f3\u0142obrotu<\/a>] i tylko ostatnie rednecki zamawiaj\u0105 do niego maggi. <\/p>\n