The unique product is hitting the Southeastern United States marketplace
July 28, 2005 (Press Release) --
POMPANO BEACH, FL – May 5, 2004 - Florida-based CobbQ, Inc. launches marketing plans for their innovative outdoor convection grill. The unique product is hitting the Southeastern United States marketplace, just in time for spring and summer, popularly known as “grilling season”.
A strategic marketing plan for Cobb is underway to include upcoming boat shows, camping/RV shows and industry-related publications. Father’s Day and summer holiday promotions on the www.cobbQ.com website will round out the product launch. An aggressive marketing and advertising schedule for the 3rd and 4th quarter of 2004 is currently underway. Considering all channels of distribution, CobbQ, Inc. is also investigating direct response television for the product.
“We’re excited to put our marketing plans into motion. The Cobb fills a niche like no other product,” said Richard Ford, co-owner of CobbQ, Inc. “Currently, word of mouth is the Cobb’s best selling tool. We just want to reach a larger target audience”.
The design of the Cobb Grill mimics the cooking process of a standard convection oven. Moreover, the Cobb does more than just grill. It bakes, roasts, smokes and fry’s too. The small, portable grill cooks plenty of big meals serving up to eight people.
After seeing the potential of the Cobb cooker, Richard Ford and Chris Holloway formed CobbQ, Inc. to distribute the product in the United States. While the Cobb has generated interest from some retailers, the owners are still determined to stay on course with the marketing the product.
“South Florida is an excellent launching ground for the Cobb. Our sunny year-round seasons make it ideal for all types of outdoor activities. I know the Cobb is a home-run every time I demonstrate the product!” commented Chris Holloway, co-owner of CobbQ, Inc. “Not only is it easy to use – and safe – but the food tastes great plus you can take it anywhere.”
The Cobb Experience
The Cobb is a cooking solution for active people. Whether activities include camping, hiking, boating, RVing, or tailgating at the stadium, the Cobb travels, cooks and cleans up in a snap. Before leaving for an outing toss 8 to10 charcoal briquettes into the fire chamber of the grill, place the grill into the travel bag, zip it closed and you’re ready to go.
Cooking on the Cobb has never been easier. Full meals can be prepared at one time. For example, red potatoes and corn on the cob are roasted in the flavor well while meats and seafood are cooked on the grill.
Love at First Bite
The Cobb design is similar to convection ovens in restaurants and homes. The Cobb can roast, smoke, grill, and bake an imaginable array of dishes.
The Cobb’s unique construction prevents accidental burns. While the Cobb cooks food at 600 degrees on the inside, the safety base stays cool on the outside. The Cobb can be picked up or touched while cooking - a great safety feature for boaters and peace of mind for campers. This unique safety feature is due to the built-in air pockets and heat shield in the polymer plastic base. Boaters can rest assure that fiberglass won’t be damaged and campers can responsibly grill without the danger of starting outdoor flare-ups.
A strategic marketing plan for Cobb is underway to include upcoming boat shows, camping/RV shows and industry-related publications. Father’s Day and summer holiday promotions on the www.cobbQ.com website will round out the product launch. An aggressive marketing and advertising schedule for the 3rd and 4th quarter of 2004 is currently underway. Considering all channels of distribution, CobbQ, Inc. is also investigating direct response television for the product.
“We’re excited to put our marketing plans into motion. The Cobb fills a niche like no other product,” said Richard Ford, co-owner of CobbQ, Inc. “Currently, word of mouth is the Cobb’s best selling tool. We just want to reach a larger target audience”.
The design of the Cobb Grill mimics the cooking process of a standard convection oven. Moreover, the Cobb does more than just grill. It bakes, roasts, smokes and fry’s too. The small, portable grill cooks plenty of big meals serving up to eight people.
After seeing the potential of the Cobb cooker, Richard Ford and Chris Holloway formed CobbQ, Inc. to distribute the product in the United States. While the Cobb has generated interest from some retailers, the owners are still determined to stay on course with the marketing the product.
“South Florida is an excellent launching ground for the Cobb. Our sunny year-round seasons make it ideal for all types of outdoor activities. I know the Cobb is a home-run every time I demonstrate the product!” commented Chris Holloway, co-owner of CobbQ, Inc. “Not only is it easy to use – and safe – but the food tastes great plus you can take it anywhere.”
The Cobb Experience
The Cobb is a cooking solution for active people. Whether activities include camping, hiking, boating, RVing, or tailgating at the stadium, the Cobb travels, cooks and cleans up in a snap. Before leaving for an outing toss 8 to10 charcoal briquettes into the fire chamber of the grill, place the grill into the travel bag, zip it closed and you’re ready to go.
Cooking on the Cobb has never been easier. Full meals can be prepared at one time. For example, red potatoes and corn on the cob are roasted in the flavor well while meats and seafood are cooked on the grill.
Love at First Bite
The Cobb design is similar to convection ovens in restaurants and homes. The Cobb can roast, smoke, grill, and bake an imaginable array of dishes.
The Cobb’s unique construction prevents accidental burns. While the Cobb cooks food at 600 degrees on the inside, the safety base stays cool on the outside. The Cobb can be picked up or touched while cooking - a great safety feature for boaters and peace of mind for campers. This unique safety feature is due to the built-in air pockets and heat shield in the polymer plastic base. Boaters can rest assure that fiberglass won’t be damaged and campers can responsibly grill without the danger of starting outdoor flare-ups.
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