A Great User Experience Goes Beyond the Web – Think Chocolate
Friday, October 3rd, 2008Leave it to Louis Rossetto, the co-founder of Wired magazine, to understand that a great user experience goes beyond smooth, easy interactions with your customers, and extends all the way to every facet of your company—operations, employees, culture, even your physical space.
TCHO, Rosetto’s new chocolate manufacturing company, is poised to take the culinary world by storm—all because their passion for their work is palpable in everything they do. Not only that, Rossetto and his partners married their passion for chocolate with a deep understanding of technology and a fervor for fair trade and corporate responsibility that borders on the religious. Their factory, located on Pier 17 in San Francisco, is a model of technical transparency and sustainability; consisting chiefly of recycled and refurbished chocolate manufacturing machinery mated with modern process control, information, and communications systems. Further, they are committed to being exemplary corporate citizens, going “beyond” Fair Trade to help cacao farmers escape commodity production to become premium producers.
But that, as they say, is only part of the story. TCHO’s real differentiator is the degree to which they seek their customers’ input in order to shape and craft their products. Taking a cue from software development, TCHO “beta tests” limited production runs of its chocolate. Test runs are available on the company’s site, and they come packaged plainly, giving customers no preconceived notions about the chocolate they contain. TCHO then solicits feedback—via its site—on each specific production run, thereby giving it incredible insight on what types of chocolate do and do not appeal to their customers.
TCHO even gives their customers a new way of speaking about chocolate—a new taxonomy whereby chocolate itself is not expressed in terms of percentage of cacao, as is used by most of the chocolate industry, but in simple flavor terms, as one would describe a wine. TCHO describes chocolate in terms of chocolatey, citrus, fruity, floral, earthy, and nutty.
Finally, the Web 2.0 coup de grâce: building community. TCHO’s factory will soon contain a tasting room “as gracious as a European Grand Café,” where customers can sample TCHO’s chocolates and drinks. Those outside of San Francisco can experience the TCHO brand via their site, which includes a company blog, a multimedia tour of their factory, and suggestions for creating new rituals for sharing chocolate with your friends.
Who says you can’t marry web concepts like the user experience with a bricks-and-mortar business like manufacturing? TCHO seems to have figured it out—look for them to dominate their industry in the near future.






