Monthly Archives: September 2014

An Underutilized Marketing Tool

It seems as if many of the conversations I have with clients about marketing revolve around how to reach consumers using social media. Inevitably, I’ll interrupt the discussion of each of the social channels with a question about email. How is their email program run?  Who administers the lists?  What reports are circulated and how are results measured?  Sometimes they give me a look like “why are you so 1999?”  Putting aside my general avoidance of the “next new shiny object,” I do have reasons for asking the question.

Email may be almost 20 years old but I think it’s still a critical part of the marketing mix. While there is no question that it’s possible for it to be completely ignored – or worse – relegated to the “spam” folder – email remains one of the most effective and efficient ways to reach your consumer base.

Research from the my.com folks at shows that almost half of the Internet users in the United States spend an hour or more reading their email every day. You don’t think people are addicted? 2/3 of them get push notifications every time they get a new mail. 90% of people report using email for personal purposes, 58% for business. While Facebook may be somewhat ubiquitous, I’m not sure that 90% of consumers spend time on it every day.  More importantly, 50% of women report using email to get information about discounts and over 40% of men and women use it to get information about products in which they’re interested.

A great, informative, consumer-focused website is one thing.  The same thing delivered into a users hands via several platforms with no effort on the consumer’s part is quite another.  I call that a newsletter as well as efficient marketing.  What do you call it?

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Filed under Consulting, Reality checks

Scallion Pesto

Foodie Friday brings one of summer’s great dishes: pesto.

English: this is a picture of self made pesto ...

(Photo credit: Wikipedia)

When you hear the word you think of a mixture of basil, pine nuts, cheese, and olive oil, and there is no better time of the year than late summer for basil. Of course, what I’ve just described is the traditional pesto alla Genovese, named after Genoa where it originated. The word itself comes from the local dialect’s word for “pound” which is what one must have done to make the sauce before the advent of blenders and food processors.

The term refers to a method, not an ingredient.  The French adopted it, called it pistou, and omitted the nuts since there aren’t a lot of pine trees around.  Cheese is optional as well.  Yet most people think of pesto in just one, very traditional way.  I had my mind semi-blown the other day when I made a batch of scallion pesto.  No basil, just a bunch of scallions thrown in the food processor with the other traditional ingredients.  While I was expecting a sharp hit of flavor, this was a mild, wonderful sauce I smeared on chicken and baked.  Since good scallions are available year round and basil can be expensive outside of summer, it’s a great alternative. Which is, of course, our business point today.

We make too many assumptions and don’t focus on alternatives.  When you shift pesto’s paradigm from specific sauce to method it opens up a world of possibilities.  Different greens, different oils, maybe different cheese.  We tend to get too focused on a specific recipe or outcome and forget that we have options that may produce better results, even if they are unfamiliar.

As business people we need to entertain every ingredient and see what happens.  Not being afraid to fail is a key to success.  I thought scallion pesto was a really weird and potentially bad idea.  It’s now going to be a staple.  What kind of pesto will you make?

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Filed under Consulting, food, Helpful Hints

The Team

The college football season started last week.  The college I attended doesn’t field a football team and so I didn’t really have a rooting interest until my older daughter went to the University of Michigan.  I figured since I sent the Wolverines quite a bit of my money I’m entitled to call myself a UM fan.  Michigan had a legendary coach at the school – Bo Schembechler – who gave what I think is some of the best business advice ever.  Take a minute and watch it:

This is a boss doing some incredible things.  First, he’s sharing his vision for what the team is about and some very specific goals.  If there is one thing many bosses fail to do it’s exactly that.  They may give out lists of tasks but they fail to paint a picture of the overall mission and where the team is headed.

Second, he’s demanding that every person plays as a member of that team.  Implicit in that is that the glamor positions are nothing without the grunts in the trenches and those grunts can’t win without someone running the ball.  As a manager you have to get every member of your team feeling as if what they do matters and every other member of the team appreciating the contributions their peers are making to everyone’s success.

Finally, he lets the group know that while they will have differences they ill put them aside for the overall good of the team and to achieve their goals.  How many offices are torn apart by gossip and backstabbing?  Bo lets the Wolverines know that he’s not having any of it.

I listen to this speech from time to time and UM’s official football shirt this year simply says “The Team, The Team, The Team” on it.  It’s easy to remember but hard to execute as a boss.  Go Blue!

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Filed under Helpful Hints