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Brands need to be more original on Instagram

Celebrities are increasingly using Instagram to endorse products, but the problem is they are doing it so badly, writes Richard Alford, managing director at M&C Saatchi.

What does "marketing" actually mean and what is it for?

It's a straightforward enough question, but not one many of us dwell on for too long as we race toward execution. This means we lead perilous professional lives in comparison to our colleagues in finance, sales and beyond, with their more concrete sense of self.

Inspired by greatness

It feels right to kick off the new Marketing with a fresh focus on new talent and techniques. I've spent a lot of time with the industry's rising stars over the past few weeks, and have almost always come away fired up by their openness, ambition and guts.

Helen Edwards: the strategic value of ethnography

Attention young marketers. Here is a proposal to put in front of your chief marketing officer, aka the boss. You want a budget, a big one, to undertake some new consumer research. When asked what you wish to learn, your answer is simple: "I don't know."

"Decoded" by Phil Barden

Rory Sutherland, vice-chairman, Ogilvy & Mather UK, reviews "Decoded: The Science behind Why we Buy".

My Month: Marc Mathieu, Unilever

Unilever's senior vice-president of marketing on how the democratisation of marketing has taken power from brands and handed it to the consumer.

Marketers need to broaden their horizons to achieve greatness

Grant Duncan explains what marks out the modern marketer

Paul Smith, James Dyson and Jonathan Warburton: what inspires Britain's eponymous entrepreneurs

In their book, published next week, Charles Vallance, co-founder of VCCP, and David Hopper, founder of research firm H2 Partners, reveal what drives Britain's greatest eponymous entrepreneurs

Dulux: A paint ad that's a bit like a beer ad

Marketing's unique weekly analysis of ad recall in association with TNS.

Sector Insight (interactive): sweet and savoury spreads/dips

Value sales of both sweet and savoury spreads are on the rise, writes Jane Bainbridge.

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