first_imgROALD DAHL FANS might have a new reason to be “whoopsy whiffling”, as Oxford University Press has published a new dictionary compiling Dahl’s words to celebrate the centenary of the illustrious storyteller’s birth.The Oxford Roald Dahl Dictionary features almost 8000 real, and invented, “extra-usual” words known as “gobblefunk”, that Dahl used in his work for children. The dictionary is also illustrated by Sir Quentin Blake, and its release is an opportune precursor to the upcoming Steven Spielberg film adaptation of The BFG.The dictionary was researched and compiled by a team led by lexicographer Dr Susan Rennie over a period of five years. It showcases Dahl’s literary artistry, such as his adoption of spoonerisms and malapropisms, and his play with puns, sound and much more.Examples of such literary creativity include “delumptious”, which means delicious, “whoopsy whiffling”, which means exciting, and “rotsome” which means unpleasant. “Dahl’s literary creations also were reflective of his personal life”, Head of OUP Children’s Dictionaries Vineeta Gupta told Cherwell.An example of such would be that in Matilda, a parrot called Chopper actually alluded to Dahl’s real-life Jack Russell terrier. “Matilda” also means “mighty in battle” and was a frequent name given to tanks used in North Africa during WWII, where Roald Dahl served as a RAF pilot.Gupta said the dictionary was meant to be an insight into Dahl’s creativity, and in particular to encourage children aged eight and above to “write more”. It also has the “rigour” of a “real and fully-functioning dictionary”.“Roald Dahl’s work is timeless and he is the number one children storyteller in the world. How can we not have made such a compilation? We hope that this dictionary will be enjoyed by children, parents and grandparents alike from all over the world”, she said.“I think it’s absolutely great that one of the wittiest, most creative, and most jubilant authors of all time has been featured in his own dictionary.” said Jonathan Yeung, a second-year PPEist at Oriel.“Language leaves such a big impact on all of us, and every good language needs to have people who are willing to stretch it, give it dynamism and life. Roald Dahl is one of these people”, he continued.Michelle Sum, a second-year lawyer also at Oriel, thought the same and told Cherwell, “Oxford is proving itself not to be archaic and boring by giving its seal of approval to Roald Dahl’s creations.”“Children around the world can now rejoice in knowing that they can call their teacher who give them too much homework a cracfficult oompa loompa. What will be next? Perhaps a sign for a Harry Potter dictionary to come?”last_img read more

first_imgPremium loyalty schemes, top-quality staff and click & collect have been flagged up as key foodservice trends for the coming year.Market and business analysis firm The NPD Group has identified five trends that it believes will shape the £57bn category in 2018.“The foodservice industry has demonstrated its creativity for years, and many of the trends we see shaping the sector hinge on continuing to be innovative, on seeing opportunities and responding well,” said NPD Group foodservice director Cyril Lavenant.The trends highlighted by the analysts are:Click & CollectClick & collect through smartphones will transform the way foodservice operators and consumers interact, according to NPD, which added this could reduce waiting times for consumers and help operators serve more people per hour. It will also enable operators to increase sales and profits, and gather better customer data that can be used to create personalised offers.“During peak periods, increased traffic will call for improvements in restaurant efficiency, particularly in order fulfilment,” reported NPD. “Click & collect customers will want to benefit from an ‘express lane’ experience, so restaurant layouts may need reconfiguring and staff might need special training. Operators can use click & collect to drive traffic outside peak hours.”Investing in the best staffStaff can play a vital role in growing an emotional connection between consumers and a foodservice brand, said NPD, advising that foodservice operators invest in the best staff and provide the best training.“Winners will be the companies that nurture, train and retain staff,” added the firm. “Operators that hire great people will really stand out.”Making VIP status the norm Customers expect more than simple discounts and freebies from a loyalty scheme, and the next step will be tiered and personalised foodservice loyalty. NPD said loyalty schemes should target valuable customers with ‘Premium’, ‘VIP-only’, ‘Exclusive’ or ‘Private’ offers.“Operators offering a simple yet fresh loyalty scheme that rewards the most valuable customer on a regular basis will be the winners. Delivering the occasional, disruptive surprise will help drive short-term share gains and generate buzz and brand warmth.”Avoiding broken brand promisesA brand should never over-promise and under-deliver, advised NPD Group, adding that foodservice operators should ensure product quality, service, support and marketing was in line with what they were promising consumers.“Don’t allow your customer’s restaurant experience to be marred by long wait times, poor staff training or a poor supply chain,” said the firm. “The foodservice industry is intensely competitive and it’s all too easy to lose repeat business. There’s also the danger that consumers take to social media to complain about their experience.”Sharing a recommendationConsumers love recommendations for places to eat or drink, and what to order when they choose an outlet.Staff members who offer authentic recommendations will build meaningful rapport with customers, suggested NPD, while technology and customer data can help to tailor menu suggestions.last_img read more