Oji Times For Oji Ramen
While working with Oji Ramen as their marketing consultant, I came up with this little experiment we now call Oji Times. Think of it as a newspaper-style update that drops every Monday or Tuesday, where we share what’s buzzing on the menu, from best-sellers that everyone’s loving to dishes we feel deserve a bit more love.
It’s simple, fun to read, and most importantly, it helps the brand spotlight their food in a way that feels natural instead of sales-y. Basically, it’s marketing that doesn’t feel like marketing, and that’s what makes people actually stop and read it.
While working with Oji Ramen as their marketing consultant, I came up with this little experiment we now call Oji Times. Think of it as a newspaper-style update that drops every Monday or Tuesday, where we share what’s buzzing on the menu, from best-sellers that everyone’s loving to dishes we feel deserve a bit more love.
It’s simple, fun to read, and most importantly, it helps the brand spotlight their food in a way that feels natural instead of sales-y. Basically, it’s marketing that doesn’t feel like marketing, and that’s what makes people actually stop and read it.
