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Why You Have Bad Customers

Bad customers are everywhere. Showing up with coupons, but no cash. Wanting written estimates so they can price shop elsewhere. Bad customers make "frugal" a four letter word.

Even loyal and good customers are behaving badly -- how did it get so bad? Is it just this economy or has something else gone wrong?

Imagine that you sell and install "parts". You could sell auto parts, or you could sell specialized advice based on standard legal documents as an attorney or insurance broker.

Any business that has a specialized service component bundled with a standard good is a "parts" business. And most of us in North America and Europe are in this type of "parts" business.

Imagine your perfect "parts" customer. Call her "Maria". Why is Maria ideal? She is the perfect customer because;

  • She showed up for her regular appointments;
  • She accepted your service upgrades without hesitation, and;
  • She didn't haggle over the price of "parts" and service.

was good. For you and Maria.

Now, however, the "parts" business is getting hard.

On one hand, there are after market stores which will sell "replacement parts", even specialized IP is not immune to being sold as a "part". With their large, or on demand inventory, they can undercut you on the price of a "part".

On the other hand, is the rise of the "do it yourself mechanic", an unregulated body of individuals mimicking specialized work. The DIY crowd can "install parts" cheaper than you, given the right diagnostic.

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And now, Maria is getting wise. She shows up, more often than not, asking only for a written diagnosis of her problem. Or she wants you to install "parts" she has bought from a competitor.

Maria has become a bottom feeder. Soon, you will only see her when, in desperation, you put out another ill conceived marketing offer - buy one and get one free, or a BOGO.

You don't want to turn down business. But, you would like to fire Maria. Except, so many of your customers are starting to look a lot like Maria.

One response is tempting. You can raise prices and drive out the bottom feeders. This response risks alienating your good customers - turning them into "Marias". You cannot afford that solution.

What do you do with a problem like Maria?

What You Need is a A Bad Customer Detector

No, what you want is a permanent or real solution- a Maria detector if you will.

Your strategic problem is this. You are being asked to give away confidential information - a diagnostic scan, a specialized legal opinion or insurance solution- to a user that is not yet committed as a customer.The user may thank-you for your valuable information and take it without paying.

You may respond by charging something for this confidential information. And, this may work for a short period of time -but it may also turn more of your loyal customers into price conscious shoppers - on the slippery slope to being a Maria.

So, what you need is a way to detect Bad Customers.

How Would This Work? Create A Specialized Bad Customer Training Exercise

If you knew a user was going to turn out to be a Maria, your staff could gently turn her request for confidential information down. Staff would explain that it is policy to only give away confidential information to proven and loyal customers.

How could you get a Bad Customer detector? How could you train your staff to play "Spot the Maria Game"- staff that were top notch Maria detectors? How much would you be willing to pay get train your staff with the Bad Customer detector?

(The "Spot the Maria" is a fairly simple variant of a well known negotiation training exercise. The logic of this strategy can be found by googling "deterrence" or "sub-perfect Nash equilibrium". But, you don't need to know why this games has attracted the attention of theorists; you just need to know that there is training exercise, which could be customized for your unique problem.)

Who Also Uses Negotiation Role Playing?

, there are cheaper solutions - the custom solution should prove to expensive. There are many excellent providers of standard negotiation training exercises. Most of these providers or their affiliates can address standard negotiation exercises and provide training that sticks to your staff.

Two top notch Universities are: Northwestern's Kellogg School of Management Dispute Resolution Research Center, and Harvard's Program on Negotiation, each which provide standard negotiation exercises, which you can review on line for free. Each has its own Linkedin Group, DRRC Linkedin Group, and PON Linkedin Group.

DRR and PON have free newsletters, seminars and useful resources. They also have for profit training seminars.

Here is a partial list of the DRCC and PON testimonials:

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Customer loyalty programs can be simple, such as a buy 10 and get 1 free, or more complicated like an Airmiles program. But, it can be easy to misunderstand what even the simply loyalty program is doing.

For example, consider the Subway customer appreciation program, which used the following simple device to reward it loyal customers:

This seems straightforward enough - buy 10 and get a discount. What is hard to understand?

Well, Seth Godin, reminds us what the key to a customer loyalty program is:

Loyalty is what we call it when someone refuses a better option.

If your offering is always better, you don't have loyal customers, you have smart ones.

Don't brag about how loyal your customers are when you're the cheapest or you have clearly dominated some key element of what the market demands.

That's not loyalty. That's something else.

Loyal customers are temporarily not thinking as mere economic agents.

That is what your loyal program should be cultivating or testing - which customers who are not price shopping, right now.

Dan Ariely, in his always fascinating book, Predictably Irrational, contrasts market norms with social norms. We don't like to be offered payment for favours we do. Confusing the two would be like going to Mom's for wonderfully prepared family meal declaring it the best meal that you have ever had and then offering to tip Mom "something special".

To keep your customers loyal, ask them to do you favours, give them referrals to competitors, from time to time.

Don't make the mistake of thinking that a loyalty program is simply a way to lock in customers for purely economic reasons.

Ordering via tablets is making its way into restaurants and the quick serve industry, and it has proven successful.

Panera is one that a tablet was recently spotted - after watching customers, it seemed that customers were receptive to the concept and turned to the tablet to place orders versus waiting in line.

The system allows customers to place their order without waiting in line. After their meal, the receipt is sent to the customer via email, and a quick feedback survey consisting of three questions is included. This is a great example of how Panera is making the most of the tablet technology.

In sit down restaurants, the increased sales and tips are being realized.

According to a recent study, the use of tablet ordering cuts the meal time by seven minutes - not only is this more efficient for guests, but it also allows for tables to be turned over more quickly.

For servers, that is good news: more tables can result in higher tips.

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To add to the increased efficiency and resulting guest satisfaction, tablet based ordering can take things to the next level with restaurant guests, if tablet based consoles are used to their maximum potential.

For example, the Customer Engagement Console allows for a robust program that can incorporate customer feedback, encouragement to sign up for loyalty programs, and a gateway for guests to join the restaurant on social media while they're still at their table.

Throw in a feedback survey and restaurants have a quick, efficient way to truly engage with the customer on various levels while ensuring customer satisfaction and loyalty.

Technology is making improvements for the restaurant industry. While retailers may be a bit slower to adapt to the tablets in their locations, I anticipate that this will increase significantly in 2014.

If you want to know more about how a modern customer loyalty program would work for you, drop me a line on LinkedIn.

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"Variety made people less happy, not more" Daniel Gilbert

When I worked in a downtown law firm, there were many choices available for lunch. And groups of lawyers wasted much valuable time making these decisions.

But, for me, there were only two decision -left or right, once I got to the lobby doors.

298px-Stella_Artois_logo.svg.pngLeft at the lobby door meant going to Epicure, for a cheeseburger and a Stella.

Right, on the other hand, meant going to Tortilla Flats, for chili and a Creemore.

Monotony was the spice of my life.

Drove my partners crazy, who insisted on long & complex decision procedures for where to have lunch.

Our firm was located in the Fashion District of Toronto. So, there were many excellent restaurants in the area.

My partners insisted on full discovery rights before adopting a particular position about where to eat for lunch.

These "decisions" could take up to a better part of a 1/2 hour. Unremarkably, these searches produced no reliable decisions.

My Ph.D. in decision theory won me no respect. We "had" to engage in the search costs. Because everyone "knows" that variety is is the spice of life.

Turns out this is false & minimizing decision time also makes for a better lunch.

Daniel Gilbert, "Stumbling on Happiness", demonstrates that there is sound basis for my lunch simple rule.

No matter how lovely the view of lake, the quench of craft ale, the salty crunch of kosher chicken barbequed, all experiences fade to dull.

We become habituated.

There are two ways to beat habituation, or diminishing utility.

First, we can vary the experience. For example, we go to numerous craft beer tastings, or find different views of the lake, and so on.

The second way, however, is craftier: Simply increase the the time between the same pleasurable event.

"When episodes are sufficiently separated in time, variety is not unnecessary -- it can actually be costly".

Every other day, chili and Creemore is wonderful. As is a cheeseburger and Stella. You cannot do better if you searched high and low.

So, I told you this story just to make a bigger point - about customer loyalty programs.

If you are the franchise owner of Dunkins, Seattle's Best, or Krystal, then Daniel Gilbert has just designed your customer loyalty program.

Loyalty programs at QSR's are designed by the franchisor's staff who believe that only good things can come from offering loyal customers discounts, coupons, and other freebies. All of which come out of the franchise owner's pocket book.

But, Gilbert's scientific research offers a different loyalty program. It is simple. For the loyal customer, take away the menu choices. But spread out what they like over visits so they are habituated.

Sell subscriptions to a limited menu, available only to the loyal customers who had earned the privilege of beating 'the variety trap."

Help them make the only choices that count -left or right. They will have a better experience & make it to your location more often.

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Showrooming has been a concern for brick and mortar retailers, and Amazon is attempting to make it more of a concern in the near future.

Showrooming entails visiting brick and mortar stores for product selection, only to end up purchasing online.

Some e-commerce sites have been making that task easier by allowing easier online shopping and purchasing from mobile devices, but Amazon is taking a new turn to step in at the critical moment of purchase.

According to a recent article, Flow is the newest addition to Amazon's arsenal, allowing customers to scan bar codes of items they are shopping for, which in turn are used to look for that item on Amazon's site and allow the consumer to make a mobile purchase, right then and there.

Consumers also have the option to save the item to a wish list or share on popular social media sites.

This latest addition to Amazon's ever competitive strategy is forcing retailers to make their move to mobile more quickly than before.

Retailers who offer mobile apps that make the purchase process simpler and more accessible will be able to leverage themselves against Amazon in some capacity.

But, with this new in store capability Amazon is rolling out, it will be interesting to see if it can take valuable dollars from brick and mortar retailers.

What are your thoughts? Do you think this new move from Amazon will hurt brick and mortars?

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Swag sells. But, why? And more importantly, can it really do much to promote your brand? This year, the U.S. promotional products industry is estimated to be a $17.4 billion market. To put that figure in perspective, American wineries have annual revenues of $14 billion, breakfast cereal manufacturers have revenues of $12 billion, and movie ticket sales are about $10 billion.

Americans will spend more on Swag this year than they do on amusement parks and arcades, more than on dry cleaning, more than on coffee shops including Starbucks and Peet’s, (see Does Swag Work?)

So does Swag really help?  We need to differeniate Swag from Promotional Marketing Items.

A Promotional Marketing Items is your overall marketing strategic plan, which relate directly to your brand and help develop a specific call to action. 

There are hundreds of thousands of promotional marketing items that can be chosen from. But, 99% of them are wrong for you and will not help market your brand. That does not mean that they are bad pieces, it is just that they do not relate directly to what you do, why you provide value in the market place and what your call to action is. 

Here is small example: a pen. There are literally thousands of types of pens you can purchase from $0.69 each to thousands of dollars. The trick is to have a pen that speaks to your market. 

Two pens, but two different restaurant stories,

The first is for a restaurant that is well known across North America. They are known for their great food and understated style. The owner is extremely eco conscious and supports publicly many eco friendly causes. When we produced a pen for him, it had to be 85% or more biodegradable and tell that story.

He gives out thousands of them and with each one, tells a bit of his story through the web link attached. 

The other is for a simple pizza joint. Not a large chain, not a fancy store, but a place with a following. The pens we produced for him simply state "Pen stolen from "X" restaurant, please return for 10% discount". People return the pens in droves and he sends them back out on the street. He figures he has given away 50 discounts for every pen he owns. 

What I am trying to say, is that they are not giving out just a pen. They are giving out something of value that relates to their brand, helps tell their story and demonstrates why people should spend money with them. 

Swag is a commodity. It is something that is given away with very little return on investment because there is no marketing plan behind it. 

Promotional Marketing items on the other hand have great value when they are designed to be part of an integrated marketing plan. 

The physical piece is usually the same for swag and promotional marketing pieces, but the messaging and the overall plan to integrate it into the overall campaign is what will turn this from being a cost centre to a profit centre, from swag to swagger.

From the Cornell University Hospitality Program:

Reward programs are incentives designed to create loyalty among customers and to provide the best rewards to the "best" customers. 

These programs have proliferated in the hospitality industry for nearly three decades, with little direct evidence that they actually build either attitudinal or behavioral loyalty. 

While program implementation seems to have expanded exponentially, the actual components and structure of any given program appears to be driven more by what the competition is offering rather than demonstrated effectiveness. 

This report by Cornell  (1) identifies program components that have been shown to be effective, and (2) offers a series of guiding principles that hospitality and marketing managers should find useful in designing and modifying their reward programs.


Here is a summary of the 10 loyalty principles, by eHotelier.

The hospitality research shows that the ten most successful methods of improving loyalty programs are as follows:

  1. Foster customer engagement, 
  2. Establish a two-way value proposition, 
  3. Capitalize on customer data, 
  4. Properly segment across and within tiers, 
  5. Develop strategic partnerships, 
  6. Develop dynamic tiers, 
  7. Cater to customers' desires for choice and fairness, 
  8. Avoid commoditization by differentiating, 
  9. Avoid the price sensitivity trap, 
  10. Embrace new technologies.

You can download the report online, and I have read it.  

Tell me what you think, but I rather like what the strategic response by IHG hotel, as reported by Tom Rapsas

When Hilton Hotels decided to raise the number of loyalty points required for a free hotel stay earlier this year, IHG pounced. 

They launched a campaign for their Priority Club rewards program that called out the changes to the Hhonors frequent guest program via a contest called the "Luckiest Loser".
  

The consumer who was the "luckiest loser"--the one with the most points invested in the HHonors program--won 2 million Priority Club points. 

Additionally, 20,000 "lucky losers" got up to 20% of their current HHonors balance in Priority Club points. Everyone else got 1,000 points just for entering.

Does this make long term sense according to the Cornell report, I wonder?  It seems to make a lot of good short term sense.

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