By Robert Wheatley


This is the story (heads up this is a feature-style post) of crazy commitment, of all-nighters and pushing beyond the limits we often place in front of ourselves. The effort delivered success for a brand and taught a person (me) what you can accomplish when you’re willing to dispense with fear (and sleep) to do something big.

It was 1990 and I had just walked off the edge of the cliff. For 11 years, ten of them in a relative state of happiness and personal growth, I had been working for Ogilvy & Mather – a wonderful firm that invested heavily to teach its emerging talent how to create powerful communications ideas and how to run profitable agency businesses. My last year was not so fun, filled with trepidation around a career move I did not want (so ordered by my boss) to a city I had no plans to live in (sorry Windy City but at the time I was living in LA and had client roots there) doing work that was not so challenging (vast difference in point of view between West Coast group I ran – progressive – and the Chicago office of Ogilvy – conservative).

And then it happened. After seven already unhappy months Ogilvy was sold in a hostile takeover to Sir Martin Sorrel and the final unraveling began in earnest. By March of 1990, after just 15 months in Chicago, I resigned from the place I thought I would be for the rest of my career and started a firm from scratch, working out of my partner’s storage room in her apartment.

We had just convinced Sara Lee to take a big risk, too. To hire a brand new agency to represent this venerable and iconic business at a moment in its 50-year history when it was most vulnerable. Years of share and profit declines had finally caught up and the brand was on the ropes. We had been talking to Sara Lee about a relationship while at Ogilvy but a conflict arising from the New York O&M advertising office stopped the conversation dead in its tracks.

How to resolve a client conflict? Surgically remove the conflict by starting a new firm (thus producing said cliff to jump off of). Our deal with Sara Lee was unique: they would literally own our firm for a year as we agreed not to solicit any new accounts. In return we got the business and a healthy budget to get our agency in motion. What got us to the deal table? A very BIG idea — one that involved risk all around but had the potential to arrest Sara Lee’s decline.

This is the PR business, and if you want to secure the kind and quality of media coverage that can transform your business outcomes, you need to go big. Events make news. And we were about to do the mother of all media events.

Something extraordinary and disruptive for a brand that had been around since the late 1940’s: in six months time we built The First International Symposia on Dessert. We had struck a moment in food brand history when dessert was getting hit right and left by news of new reduced fat products and technologies, coalescing over concerns that dessert was a major contributor to growing American waistlines.

People decided certain kinds of sweets (baked goods for one) were bad and stopped buying them. While new brands were emerging with low fat technologies to cut calories. Sara Lee was left flat-footed in this time of “no thank you” to dessert options and so-called “full calorie” products.

So, with a portfolio of new reduced fat products in the wings, plus an agreement to bring the real Sara Lee out of obscurity to become the face of the brand (named after her by her father when she was nine years old), and a strategy to revitalize and re-stage Sara Lee as a relevant and contemporary brand — we set in motion a major media experience…

Vienna, Austria: land of dessert, palaces and Mozart

Our event concept was predicated on capturing the hearts and minds of top food media from the US and Canada. To do this, we needed to give them content that was unique and compelling in a setting that would engage their imagination. We were determined to “own” them for at least three days time, away from their offices and schedules in an environment we controlled.

Vienna is the dessert capitol of the world. Dessert as we know it (cakes, pastries) was invented here. To be an acclaimed pastry chef in Vienna is to achieve our equivalent of culinary superstardom. We brought the idea to the Viennese tourism board, the Austrian economic chamber, Imperial hotels and Austrian Airlines. All bought in to the opportunity to host a large contingent of US food media, knowing the coverage opportunities this could offer. In return we got access to palaces at no charge, free ground transportation, cheap airline tickets and hotel rooms.

We worked literally around the clock to do all of this within six months of our being hired. We constructed a three-day schedule of seminars, events and hands-on experiences we knew would supply editorial angles appropriate to an array of food media from Good Housekeeping to Associated Press. Also ladled in was entertainment for the editors on a scale that we knew would trump anything they had seen previously. This included an exclusive concert with the Vienna Symphony just for them in the very palace where Mozart performed his first concert when he was six years old.

In total 56 editors and writers went to Vienna. All of this would be carried off by our team of six people, plus the master pastry chef from Sara Lee. Adding to the pressure was the CEO of Sara Lee Steve McMillan, the head of marketing and the founding Lubin family all in attendance.

You just push yourself…

We recruited the top seven pastry chefs in Vienna to create new recipe ideas for home cooks using Sara Lee products as a base. We secured a dessert psychologist from the University of Vienna who did a remarkable presentation on the psychology of eating dessert. She spoke poetically about the guilt issues Americans experience that is absent in the European mentality about sweets consumption. The Viennese by the way are not fat even though the pastry shops outnumber McDonald’s.

We brought a US food historian to chart the evolution of baking and sweets in our nation, including the birth of Birthday celebrations and our cake traditions. A special seminar on chocolate was held in the oldest operating bakery in the world, opened originally in 1535. We introduced the editors to the real Sara Lee (they were awestruck), launched a new line of desserts at a dramatic “dessert fantasy” reception inside one of the most important palaces in Vienna.

We designed the Symposia to cover every aspect of dessert, why it matters in the American diet and to rekindle our love affair with the sweet tooth with a nod towards balance and moderation.

We positioned Sara Lee as the expert brand on the evolution of dessert in America….

To do all this required total commitment — mind, body and spirit. Nights, weekends leading up to the event were spent creating materials, securing editor attendance and handling the logistics of moving a large group of people from venue to venue flawlessly. Hotel rooms had to be meticulously selected based on editor preferences and personal needs.

The editorial concept development work was a monster, creating angles appropriate to each title and editorial slant, while developing supportive materials and sources for each one. Once in Vienna we had 56 editor “stars” to watch over and then our top client executives to boot. I did not sleep at all for four days. We worked around the clock making sure every detail was handled without mishap.

I distinctly remember sitting on the bus next to the Food Editor of Bon Appetit as we took them to the airport for their departure back to the states, literally zoning in and out of consciousness as we talked about her experience and story plans. It was a monumental undertaking and a huge homerun in the making. The media coverage coming from this event was unlike anything the brand had ever seen in its history. The turnaround was launched.

It was an experience I will never forget. There were moments along the way when you would hit the wall and declare, “I’m just done.” But you go on, knowing what’s at stake and push yourself a little further. I would not recommend this as a way to live your life on an ongoing basis, but a few of these experiences along life’s trail can elevate your game a bit — for a lifetime. Yes, its scary and yes you may tell yourself there’s just no way to do something of this scope in six months time with a small staff – and then you muster up the courage and press on.

We helped restore luster to an iconic American brand, and that was worth every minute. The only way to know what you’re really capable of is to test the limits and then go past them.