Category Archives: Consulting

Posts Of The Year – 2015 – #3

I am going to continue an annual tradition this week and repost the most-read screeds of the past year.  I am very grateful to the folks from 91 countries around the world who read them this year, although I’m not sure why I seem to be so popular in Brazil (the second country behind the US in terms of readership!).  This post, the third most-read, non-food post, was from October.  It touches on a subject that came up a few other times this year, and one I expect will be front and center in 2016: cord-cutting.  It was originally titled  Shaving The Cord. Enjoy!

You might have heard something over the weekend about a glitch in the Nielsen ratings system that affected the estimated audiences all the way back to March.  While that is kind of problematic for the TV industry, it was other Nielsen data that presents much more of a long-term problem.  As Cynopsis reported:

The top 40 cable channels have lost more than 3 percent of their distribution over the last four years, according to a Wall Street Journal analysis of Nielsen ratings data. How to account for the decline, which exceeds the loss of subscribers? Pay-TV customers are signing up for less expensive bundles with fewer channels, says the WSJ. “What we are seeing is some cord cutting and some cord shaving,” Nielsen global president Stephen Hasker told the paper. “Consumer time and attention is shifting.”

You can read the Wall Street Journal article by clicking through.  As someone who spent a long time in the TV business, I understand why channels are bundled.  Way back when, the market was far less fragmented and the business model evolved where there really weren’t tiers other than the true premium channels of HBO and local sports networks.  Today, even the “major networks” of ABC, CBS, Fox, and NBC attract audience ratings in the low single digits even for top programs.  Yes, DVR viewing can boost some of their audiences as much as 80% but think about it.  What’s the difference between watching “Gotham” via Hulu (the internet) or on your DVR (the cable bundle)?  Other than being able to skip the commercials on a DVR, not much.  In fact, one could argue that advertisers would prefer that consumers watch in the non-skippable internet interface.

The real point is that how consumers come to content has changed and yet the people who are the middlemen in offering the content – the cable companies – haven’t moved off a business model that evolved in the 1980s.  As the  Journal states:

Data points are piling up to show “cord shaving” is for real. At least two pay-TV providers say about 10% of gross TV subscriber additions are customers who are taking a slimmed-down bundle—in contrast to the bigger ones with hundreds of channels that can cost upward of $100 a month.

So the choice for the providers, as it is for all of us in our businesses,  is to change or to shrink.  They can’t just keep raising prices.  At some point that makes the problem even worse as consumers pay more for channels they don’t watch.  What’s your solution?

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Filed under Consulting, digital media

Defensibility

I was on a call yesterday with a potential client and we were discussing his product. What he has done is to take a number of off the shelf products and integrate them into something really innovative and wonderful. At one point he expressed to me a bit of trepidation with respect to that. In theory, anyone could take those same components and build something similar, although it certainly would take them some time. In a word, he was concerned about defensibility.  

I told him that I was less concerned than he was about it. I likened him to a great chef. The magic is partially in the great ingredients for sure, but the real magic happens in how those ingredients are combined. His goal in building his dish isn’t to make something that is defensible but rather something that delights his customers, is really unique, and that can continue to evolve over time based on feedback.

Instead of focusing on patents to make something defensible, my feeling is that time and money are better spent on drilling down on why a customer will want to choose your product and only your product as a solution to their problem. Remember that the first question you need to ask is “what problem am I solving?” If you are unclear about that, no patent will protect you from failure.

How defensible is Facebook? It really wouldn’t be very hard to do what they’re doing, or at least it wouldn’t have been 10 years ago. Their biggest defense now is simply scale. We join social networks because our friends are there, and migrating everyone we care about to another platform when the one we’re on satisfies our needs is difficult. The newer platforms such as Periscope and Snapchat are solving a different problem which is why they are scaling too.

Many people do what I do. There are tons of consultants and even more bloggers. I like to think that what my clients and my readers get from me can’t be duplicated since my life experience, intelligence, and creativity are mine alone. I’m sure each of them feel the same way about themselves. My blog and my business are defensible because I use those raw materials to solve problems in a unique way. Do you?

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Bad Corn

It’s Foodie Friday! With the new season of Top Chef in full swing, I thought I’d use something that happened on last night’s episode as our topic this week. If you’re a fan of the series and have not yet watched the latest episode, mild spoiler alert!

Public relations of high-fructose corn syrup

(Photo credit: Wikipedia)

The chef who was eliminated last night made a dish that contained a corn and chorizo hash as an accompaniment to the protein, shrimp. When facing the judges, the question was raised why she chose to cook the corn. The judges thought that some crisp, cool corn would have complemented the shrimp, which was served outdoors (on a golf course!) in the heat. The chef’s reply was that the raw corn seemed overly starchy and she didn’t think it would have been any better raw than cooked. Her hope was that cooking would transform some of the starch. She was then asked the obvious question: why use the corn at all if you weren’t happy with the quality of the ingredient? Which raises our business point.

We often get handed inferior ingredients in business.  These can range from the dead weight employee who is unmotivated and less skilled to the messy financial plan.  The right answer isn’t always “let’s see what we can make out of this.”  Sometimes we need to find different ingredients or change our initial plan for the ones we have.  We get into trouble when we plow ahead, inflexible and wearing blinders.  Markets change, consumer tastes change, and stuff happens.  That doesn’t mean we should constantly be changing course, but it does mean that subtle adjustments are as much an ongoing part of business as tasting and seasoning is a constant part of cooking.

I rarely go to the market with a complete list.  I like to see what looks good with a general plan in mind about what I feel like cooking.  I try to approach business the same way – have a plan, but find the best ingredients and be ready to adjust.  I mean, who wants to pack their knives and go based on a bad piece of corn?

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Filed under Consulting, food, Helpful Hints