Gary Halbert’s Hamburger

There’s no better way to demonstrate this concept than it’s original form, so I won’t change it whatsoever.

But I wanted to further ingrain this concept in my head, so I physically wrote it out.

This is an excerpt from one of the Gary Halbert Letters I’m so very fond of.

Blog posted on: April 25, 2011

11 comments on “Gary Halbert’s Hamburger

  1. Mano

    Very Direct! And it’s really cool. Most people think really hard for an answer where in fact, the answer is right in front of them! :)

  2. Eric

    Gotta say I’m enjoying your blog. Like you, I am a Gary Halbert fan and have been for a very long time. Besides the original letters, I also have a couple of video presentations that I like to review from time to time. Dan Kennedy and Jay Abraham are also favorites of mine.

    1. Neville

      Sweet….I haven’t found many videos of Halbert other than random clips on YouTube.

      I’ve also read the Dan Kennedy book on copy writing

  3. Car accident claims

    True quality, I can fully imagine the student comments would be as such, I keep telling my friends that they have to think outside the box to succeed.

    It seems obvious that the biggest advantage to selling burgers would be hungry customers, but it also seems obvious why it’s not the obvious first answer.

    Marketing made simple eh?

    Did any of the students mention the condition of the customers?

    I will be back. Nice.

  4. M

    It sounds clever, but the example doesn’t work because “location” is a perfectly fine answer to his question. Location is important for a burger stand because no matter how much marketing you do, most people aren’t going to go very far out of their way for a fast food burger when they can get one nearby. The best burger locations are by definition the ones with lots of people hanging around during times they’re likely to be hungry. People who know the fast food burger market know that location is important, and they know what makes a location “good” for a burger stand. This really feels like a trick question from a bad teacher, when someone is “wrong” for having a more concrete version of the “right” answer.

  5. Isreal Zoltek

    Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for delivery to the site. These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef. :

    Our very own online site


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