Researchers at the University of Illinois at Urbana-Champaign have found that using words such as "succulent," "legendary," hearty-wholesome" and other words that evoke favorable associations substantially boost food sales at restaurants.

Menu items using "plain-Jane" labels like "grilled chicken" and "seafood filet" did not sell nearly as well as foods that had names like "succulent Italian seafood filet" and "traditional Cajun red beans with rice" did.

Higher sales also resulted when labels evoking the geographic, nostalgic and sensory were used. "Iowa pork chops" and "Southwestern Tex-Mex salad" sold often, as did "Nana’s favorite chicken soup," "ye old potato bread," and "snappy" carrots and "buttery" pasta."

Why not implement more descriptive words for funeral-cremation ceremonies and services? Casket manufacturers have done it for decades, so do urn manufacturers, as do cemeteries when naming different sections. "Traditional cremation" may not evoke all that we want it to, whereas "Old Fashioned Viking Farewell" might grab their attention. Go ahead...have fun with this one! Think outside the box, be different, and try something new. Why not recreate your service and ceremony offerings? All that funeral-cremation is, is not cast in concrete. All that funeral-cremation service must become is waiting for you to make the move. As for me, give me a "Sunset & Sonata Celebration."

Want to learn more? Attend the 2-day seminar, Professional Cremation Arranging, sponsored by the Illinois FDA, May 1-2, Peoria, Illinois. Guaranteed to be the 2 best days of professional development you will experience. To register or for more information, call: 800-240-4332 and ask for Jodi Meyers.