Monthly Archives: January 2018

Retraining For Retaining

As usual, I have golf on the brain this morning. It’s probably because I’m in the midst of planning the annual soiree to Myrtle Beach that has been the highlight of my year for the last 23. I’ve written about how it’s my annual Board Of Advisors meeting and I highly recommend a similar trip – whether golf-related or not – to each of you.

With this much golf on my brain, I got to thinking about what’s going on in the golf world these days. As it turns out, it has a lot to do with what’s going on in nearly every business. If you have read anything at all about the golf industry over the last few years, you keep reading about the need to grow the game. According to the latest from the National Golf Foundation, interest in playing the game continues to grow but actual on-course participation has been flat at best. Much ink has been spilled over the need to make the game more accessible, lower the cost and speed up play so that new people will become regular participants. I suspect your business spends some time thinking about how to attract new customers too.

What some folks in the golf industry are beginning to realize is that they don’t spend enough time on customer retention rather than customer capture. You might have heard (you certainly could have read it on this screed!) that it costs five times more to get a new customer than to retain an old one. Why not focus on something that is 80% less expensive?

Let me put it in golf terms and I think you’ll see the parallels. If you go to some courses, particularly the high-end courses, you’re often treated like they’re doing you a favor for letting you play. It’s almost like the customer is a distraction rather than the sole reason for the business to exist. The course does nothing to help speed up play. If conditions are poor (shabby greens, standing water in fairways, etc.), that’s never said before you pay or even acknowledged after your round is done. How about stating that you’re sorry for the course not being in top shape and offering to buy a drink or lunch at the end of the round? How about a coupon to come back at half price when the course is in better condition?

You’d be shocked if you encountered some of the rude employees I’ve met in my years of golfing. There clearly hasn’t been an emphasis on customer service at some places. Instead, the emphasis is on holding their hands out for a tip. All they want to do in the shop is to sell you overpriced shirts, hats, and balls with their logo on it. None of that aids customer retention.

What they – and you – need to be asking yourself is what can I do to improve the customer experience? How can I get this customer to come back? Little things go a long way – it can be as simple as a towel on a cart or ice in the cooler or enough sand to fix divots. I’m sure you can think of little amenities you can offer – it can be as simple as a bottle of water on a hot day to customers entering your store or a personalized thank you note for a past purchase. What are the things that will help retention?

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The End Of The World Or Just A New Start?

You’d think that the world was coming to an end.

That was my thought as I read the response in the marketing and advertising trades over the last week since Facebook pulled the rug out from under publishers by making (yet another) algorithm change. What Facebook announced was that they are going to be prioritizing content from friends and family over public content posted by brands and publishers. Currently, they look at engagement metrics such as the number of likes and comments a post receives when determining where that post will appear in users’ News Feeds. That sparked publishers to create various forms of click-bait. This change will force publishers to create content that fosters engagement – comments, sharing, etc. – between friends to get the content shown more often.

Why is Facebook doing this? I’m assuming it’s based on two factors. The first is that by making it harder for brands to have their content displayed those brands will ramp up their ad spend on Facebook. That’s Facebook’s business, folks, and it’s hard to criticize them for that. In fact, I’d once again criticize those publishers who relied on Facebook for traffic rather than creating reasons for people to come to their content directly. Instead of spending resources trying to figure out how to game Facebook’s algorithm, maybe spending those resources on targeting specific audiences and bringing them to their content. Building a loyal audience of your own rather than being a remora of sorts on the back of another platform is smart even if it’s not nearly as easy.  If you’re focused on creating engaging content that sparks conversations, I think you’ll be just fine, both on and off Facebook and other social platforms. Facebook must satisfy their users so they keep coming back and stay on the platform (younger users are abandoning it in droves). They own the audience – you don’t.

The second reason I assume Facebook is doing this is to mitigate the effect of “fake news.” Generally speaking, news outlets and especially dubious news outlets will show up less often in the News Feed. I don’t know if the algorithm has been tweaked to evaluate the authenticity of some post but I’m sure that unless something is interesting enough for users to share and comment on it will be downgraded.

Has this been a bit of a bait and switch by Facebook? After all, it has spent years cultivating publishers to build their brands on the platform and now, suddenly, it’s saying pay me or you’re on your own. No, it’s not. Any marketer should have been wise enough to know that the Facebook audiences are generally fly-bys – they don’t engage very much and they certainly aren’t very loyal based on what I’ve seen in the analytics I’ve looked at. Paid audiences are different, and while the short-term pain will be there, over the long-term learning to build better engagement is a positive. I’m sure we’ll see all sorts of brand posts begging people to comment and share in yet another attempt to game the algorithm. That’s too bad.

I’m also not sure how this will affect Facebook’s business. Think of travel agents. The number of them has declined precipitously (down about two-thirds) in the last 20 years as online travel sites grew and people could book themselves. Maybe as publishers get back to doing what they were doing before Facebook – creating loyal engaged audiences on their own platforms – they’ll figure out that a paid Facebook audience need to be icing and not cake. Maybe this isn’t the end of the world but just a fresh start?

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Deglazing

This Foodie Friday I want to talk about deglazing. It’s a very basic technique for sauce-making but it’s also a word that scares a lot of people when they see it in a recipe. As it turns out, it also has something to do with business.

For those of you who are unfamiliar with the term, deglazing is nothing more than using some sort of liquid to loosen the bits leftover in a pan (called fond) after you’ve cooked something in that pan. Say, for example, you’ve made a roast and after you pour out the accumulated fat and juices, you see a lot of crispy bits clinging to the pan. You would deglaze the pan by heating it and pouring in a liquid. It can be as basic as water but wine or stock is preferable because you’re going to use the resulting liquid as the foundation for a sauce or gravy. You’re doing yourself a great disservice if you don’t deglaze your pans!

I suspect some of you out there just toss the fond – you scrape the remnants into the trash. Well, as the saying goes, one man’s trash is another man’s treasure, and that’s where the business thought comes in. How many businesses have been built around taking what someone has discarded and finding a new or better use for it? The entire recycling industry is built around that notion. While we’ve been recycling things for centuries, especially during shortages of raw materials created by war, the modern industry is just about 50 years old and is a $500 billion enterprise.

The point today is to get you to ask yourself what might be incredibly useful and productive in your business that you might be discarding. It could be a person, it could be a product that’s underperforming because it’s not sexy and no one wants to work on it, or it could be an unexplored portion of the data you gather. These things might just be fond, and with a little deglazing they can be transformed. What do you think?

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Filed under food, Helpful Hints, Thinking Aloud