Tag Archives: Business and Economy

Tolls

As you might have guessed from the name of my company (Keith Ritter Media), I’ve spent a great deal of time in the media business, both as a marketer and as a publisher. The business model used to be pretty simple. Create something about which people care, make them aware that you’re offering it, get them to read, listen, or watch it, and aggregate those people into a saleable audience. You hired salespeople to meet with the representatives of your real customer – the advertiser. Usually, these representatives were media buyers from an ad agency. You with me so far?

In TV, we’d offer a unit of time at a “gross” price and asked the agency to remit a “net” price, which was usually the gross minus 15%. That commission was the toll we paid to get the revenue. Obviously, how much of that the agency kept was between them and their client but it wasn’t really our concern. We did our budgeting on the expected net revenues we’d get which was pretty much a straight line derivative of the gross monies sold. Other media had similar models but in every case, the dollars received by the publisher were directly and clearly tied to the size and desirability (to marketers) of their audience.

That statement in no longer true for digital publishing and the fact that it isn’t has serious negative implications for other media as they shift to a more programmatic sales model. I have no idea how digital publishers are able to do financial plans since they can’t project revenue from audience size. That’s because they’ve allowed themselves to generate billions of dollars in ad revenue while only capturing somewhere around a third of what is spent. The 15% that used to be paid in tolls is now more like 67% although some estimates are even higher. More importantly, it’s usually impossible to predict the net revenues received from the gross revenues sold. Digital audiences are growing while publisher revenue is declining.

Where is the money going? A sponsor pays $1 for an ad impression. The agency still takes their commission, but added to the toll-takers are trading desks, DSP providers, data providers, supply side platforms, ad serving platforms, verification services (viewability, etc.) and who knows who else. In some cases, it’s the agency double-dipping, but most of the time these are third parties. Most of these ad services have no interest in either the publisher’s or the marketing client’s success. They aren’t about a quality ad environment. They facilitate a transaction. In some cases, a platform that connects both buyers and sellers charges each side a separate fee without disclosing that they’re doing so. In short, publishers, agencies, and marketers have created a system that works for no one but the VC’s that fund these ad tech companies. What happens when programmatic spreads to other media such as TV?

Publishers have many other challenges. Facebook, for example, makes more money off of some publishers’ content than do the publishers themselves without paying the publishers a dime. But the real threat to a healthy media environment is the toll-takers. When you create great content and grow your audiences, you should be the entity that benefits and not some opaque service provider. More eyeballs used to mean more money to the bottom line. Can we make that equation true again?

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Filed under digital media, Huh?

No Water, No Friction

Foodie Friday, and today we’re going to have a think about what microwave ovens can tell us about our business. I don’t know about you, but I use my microwave all the time. I tend to have a fair amount of leftovers around and it seems that my morning coffee gets cold before I can finish it. Both get a quick warm-up in the microwave. But let’s think for a moment about how a microwave actually works.

A microwave is less of an oven than it is a radio transmitter. The thing heats food by causing water molecules in whatever is being heated to vibrate as it sends out electromagnetic radiation. As they vibrate, the molecules rub against one another and it’s the friction that causes heat. If the thing being hit with the radiation contains no water (glass, ceramic, etc.), there is nothing to vibrate and, therefore, no heat created. That’s why the part of the bowl or plate you’re heating up that’s above/outside the thing being heated stays cool (at least until the heat from the food spreads outward). No friction means no heat.

I like to think of a business that way. A big part of what we want to do as businesspeople is to eliminate friction. We often talk about “frictionless” transactions. Business, after all, is built upon transactions between two parties, usually a buyer and a seller. It takes something – marketing of some sort, generally – to get some momentum going towards the conclusion of the transaction, but once that’s happened our job is to remove any impediments that create friction as the deal moves towards a conclusion. It can be a long line a the checkout, it can be unknowledgeable salespeople, it can be a lack of inventory. In short, we want to keep everyone “dry”, since no water means no friction, right?

Ask yourself what “dampens” your process. Where are the friction points? When the deal microwave is switched on, what begins to vibrate and create the heat that too often accompanies a deal?

Microwave ovens aren’t ideal for all forms of cooking but they excel when they’re used properly. Understanding how they work helps us use them appropriately, and we can take advantage of their speed and efficiency. Applying the “no water, no friction” thinking that makes a microwave work to our businesses can help us do the same thing there.

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Filed under food, Thinking Aloud

Burgers And Dogs

It’s Foodie Friday, and we’re heading into what I hope is a long Fourth Of July weekend for you. At some point, hopefully, your plans include firing up a grill of some sort and cooking some hot dogs and hamburgers. Simple? You bet, but this is a weekend for leisure time and not getting all sweaty in front of a grill. Besides, you never know when your crew will get hungry, and burgers and dogs can be ready in no time. And what meal could be more All-Amercian (even if both foods come to us from German origins)?

It wouldn’t be the screed if we didn’t use the simplicity of burgers and dogs as a jumping off point for some business-related thought, right? As I was musing about that, it came to me that there are, in fact, a lot of possibilities with either of those basic dishes, even if you’re not stuffing your own hot dog casings or grinding your own meat for the burgers (I do the latter; the former is well beyond my patience). Think about the almost endless variations on the hot dog. I used to patronize two very fine establishments who were renowned for their extensive takes on various dogs. You can change up the meat (all beef, beef and pork, etc.), you can change the dressings and roll (compare the classic Chicago dog with a classic Detroit Coney Island, a chili dog and onions), but the thing is still a boring old hot dog (not).

It’s the same with burgers. I have a few different burger books in my cookbook collection, and while the dressings, meats, and buns vary a lot, it’s still some form of ground meat shaped into a patty and grilled. Heck, you can even taste the difference (if you’re brave) between a simple burger from McDonald’s vs. one from Burger King (cooking on a grill vs. a griddle). It doesn’t take much to change the dish.

The business point is this. Even if you’re in a very crowded space, your business can distinguish itself. You do this by becoming a brand – something that is instantly recognizable for the promise to the customer it contains. You can do this through great service, great value, smart marketing, or any other number of ways.  What makes a Chicago Dog unique are the sport peppers, the poppy seed bun, and the celery salt. What makes you unique? How does your vision differ from all the other people in your business area?

Enjoy your Fourth and your cookout. Just remember that even if it’s plain old burgers and dogs, you’re the secret sauce that can make everything unique, both on the grill and in the office.

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Filed under food, Thinking Aloud