Last week, YouAppi teamed up with Chef Charlie Knowles to host a Recipes for Retargeting Success virtual cooking event. Mobile marketers learned how to cook a signature snack of flat bread with creme fraiche, caramelized onion and bacon. During the class they also brushed up on their mobile retargeting knowledge and learned some useful cooking tips.
We added a little spice to the class by adding a fun drinking component. Drinking game rules included: if two guests talked at the same time, they had to drink. If a guest’s fire alarm or dog barked during the class, they had to drink. And, if a guest answered a question correctly, they could nominate another guest to drink.
Guests were invited to answer retargeting trivia questions throughout the cooking class. Chef Charlie also peppered the class with useful cooking tips and tricks. Below, find the highlights of our retargeting recipes for success trivia answers and cooking tips from Chef Charlie.
Q: How do you do a lift analysis?
A: You compare a specific metric to the baseline performance. For example, you can see how relevant a re-engagement campaign could be by running incrementality tests. You can also do this by running tests per segment (what we automatically do). In YouAppi’s case, we use the ghost ads methodology and place 90% of users in a test group and 10% in a holdout group from the start of the campaign. We are able to then compare the performance of exposing users to an ad versus the performance of not exposing users to an ad.
We usually apply this at a reasonable point where the campaign has been live for long enough or we have enough users for our audience size. YouAppi also supports alternative lift analysis methodologies.
Q: How can you be sure that your ads fit the audience viewing it?
A: By connecting users to previously viewed items or relevant content. Dynamic and personalized ads deliver an extremely effective channel for driving engagement. In addition to utilizing your messaging and themes to get users to perform a certain action, tapping into a dynamic product feed (that discerns in e-commerce, for example, whether the user was looking at a pair of shoes versus a t-shirt) is useful at delivering a hyper-personalized ad experience more efficiently.
Q: What is the most important thing marketers should consider when doing a retargeting campaign?
A: Utilize the resources you have internally if you have them (data team, etc.) and/or let YouAppi be that resource. On top of being a DSP, YouAppi is also its own DMP and we are your data analysis team once the integration is enabled. We can provide suggestions on strategies based on the users’ behaviors & your user segmentation. We will work with you based on what your brand knows about its audience.
Cooking Tips from Chef Charlie:
What should I do if my dough is too hard?
If your flat bread dough seems too hard to knead and roll out, it may be because your flour might be a little old. You should try adding some water to make the dough more elastic and less glutinous. Chef Charlie explained a tip of wetting your hands with clean water and then instead of wiping them off, flicking water into your dough. Then squeeze your wet hands into the dough and knead it until the dough gets soft again.
What’s the difference between good bacon and bad bacon?
You can determine if your bacon uses natural ingredients or not by looking at the ingredients. If the bacon is made with all natural ingredients and natural curing salt, including celery salt or an ingredient called “Insecure #2”, then it’s good bacon. If you see weird ingredients on the packaging then it’s likely filler for the pork that injects it with salt water and plumps it up. This helps preserve the meat but it also adds weight (and you buy bacon by the weight). To avoid this, source your bacon from a local butcher or look for a smaller amount of ingredients on the back of the packaging at the grocery store. Less ingredients generally indicates good, all-natural bacon.
How do I handle protein in the kitchen?
You always want to cut protein cold. The colder the protein, the easier it is to cut. That said, when you cook protein you want it to be at room temperature. This ensures it cooks evenly. In conclusion: cut cold and cook at room temperature.
Tips for cutting and cooking an onion?
When you’re cutting an onion, start with a sharp knife. Also use the “claw” method. Hold your hand with your fingernails cupped in. This ensures that you don’t cut your fingers off. You always want the blade of the knife to push up against your knuckles, so that your nails are always protected.
In cooking it’s all about control: the heat, the way you chop things, the way you let things rest. The more control you have over food, the more control you have over the outcome of your cooking.
Cut the ends off your onion first and then cut down the middle so that you can lie it flat on its side. Peel off the outer skin. You can save the peel of your onion (and any vegetable parts you might otherwise throw away) and use it to make homemade vegetable stock.
Always save. Never waste.
Cut the onion along its natural seam in order to cry less. Keep the flat side of the onion tableside down when you chop it in order to maintain control. If you want to clean your cutting board of the onion smell after you’re done chopping, rinse it with lemon juice.
Adding onion to a pan releases moisture and can stop other food in the pan from browning properly. So, be careful to add your onion after or separately when you’re cooking.
The more you stir onions in the pan, the less color they get. If you keep them in the pan and don’t stir, they will develop more color and flavor. Also, don’t add salt to your cooking onions as it draws out moisture. Add salt at the end.
What does “Confit” mean?
Confit just means anything cooked in its own fat.
Thanks for joining us for our Recipes for Retargeting Success event! Stay tuned for another virtual live cooking event for more delicious recipes and mobile marketing insights!