How Many Words Should Your Webpage Have?
Article Overview: One of the most pervasive myths is that you should write short copy, because people wont read long copy. In test after test this has been proven wrong and yet the myth prevails.
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How Many Words Should Your Webpage Have?
How long should your copy be? You are writing copy for your website, brochure or a print ad, and you are not sure how long is too long? One of the most pervasive myths is that you should write short copy, because people won’t read long copy. In test after test this has been proven wrong and yet the myth prevails.
The truth is that it's not what you write, but how you write it that matters.
What type of reader are you? Do you scroll down to the bottom of the page to see the deal then read by scrolling up? Are you a scanner that will read headlines or bullets? Are you a person that will read every word? Or are you a person that sees cost vs. value and you'll stop after reading the deal?
If you write copy to enroll and engage people, folks will read whatever interests them. For example, people read newspapers, they read long books, long articles and long letters. The more they're interested, the more they'll read. The key is attracting their attention with a powerful headline and keeping them engaged as they read.
Studies on how people read advertising and mail, show that readership of marketing materials quickly drops after the first 50 words, but stays high from 50 words to 500 words. That means people who are not interested and engaged will discard your letter or advertisement in a hurry, but interested prospects will read every word, trying to learn as much about what you have to offer as they can.
In my 3-Day internet marketing intensives, people always bring up the subject of how long is too long. I simply show them my web stats to prove to them that long copy could convert, and in fact, sometimes converts better than my shorter conversion pages.
With that said, as an internet marketer I write for both the end-user and the search engine, making sure each of my pages are well optimized. Therefore, good solid content is king when it comes to google, therefore, I usually recommend between 300-500 words for my internet students.
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Related Forum Posts
Ad words
- And I forgot... you could give Google Ad Words a try.
I've used that in the past and was never able to get my click rate below 20 cents, but perhaps you'll have better luck.
With Google Ad Words, your ad (which you must make sure you write properly) will send people to your website, so it's a must have.
Re: How To Drive Traffic To Your Site Through Our Forums
- Thanks for this post, it has been bothering my mind on how I can generate traffic to my blog site and now you have point me to the right direction. Words cannot express my joy for this post.
Thanks.
Yugma - MAC & PC
- Shri,
This online tool is great for the following:
- Webpage walk throughs or showcasing a website and it's functionality
- Demo something on your Computer
- Presentations of your powerpoint slides
You can have a number of users online at the same time and you are given a free teleconference line (may be long distance to the callers or you have the option of a toll fre number).
you can now have customers from across the continent - including overseas at a presentation. No need to book rooms, AV equipment, snacks etc. etc.
You can also record the conference to be replayed at a later time. So do a conference once and make it available on your site.
does anyone use a similar tool (gotomeeting or webex) in other creative ways?
Re: I call my invention "The Wheel" but so far I've been unable
- Words words words
The problem our friend has here is that he thought he was inventing a Wheel, when in reality he has a designed a perfectly good junction for incoming and outgoing pipes used all over the world - most often made of brinks and concrete in the same shape
Isn't innovation grate, sorry great!
Meet Mary Sue Milliken - chef and restaurant owner
- Mary Sue Milliken will be at our "Launching an Edible Life" event February 4 in Los Angeles ... come join us!
Contact aswift@ladieswholaunch.com for registration details.
If there's just one thing you need to open a restaurant, it would have to be a stove, right? Think again. When Mary Sue Milliken and her best friend/fellow chef/business partner Susan Feniger opened City Cafe in Los Angeles in 1981, they had no stove or oven, only a hot plate and a hibachi out back in the alley.
Humble digs, especially for two professionally trained chefs-Milliken had attended Washburne Culinary Institute, while Feniger studied at the Culinary Institute of America. Their resumes included stints at three-star restaurants in France, Spago in Los Angeles, and Le Perroquet in Chicago, where they met in 1978-the first women working in that restaurant's all-male kitchen.
Rich in experience and vision, but not in funds, they were happy to have a restaurant to call their own and quickly began perfecting a unique, multicultural fare, which incorporated recipes from Greek, Indian, and Thai cultures, as well as their own mothers' recipes. Once they expanded to City Restaurant in 1985, they became culinary icons, recognized for their fresh mix of refined culinary technique and exotic Third World flavors, all dished up with down-home charm and playful enthusiasm.
Now overseeing 375 employees between the Border Grill restaurants in Santa Monica and Las Vegas and Ciudad in downtown Los Angeles, the partners have also found time to write five cookbooks, including the recent Mexican Cooking Essentials for Dummies; host the popular Food Network shows "Too Hot Tamales" and "Tamales World Tour"; and launch the Border Girls brand at Whole Foods Market.
What we learned from Mary Sue:
Not every venture will be successful, but every experience will be worthwhile. "You've got to bounce back and just keep going. They're all great lessons to learn."
Words of Wisdom
"I think we both subconsciously were willing to start in a really meager setting, just because it was an opportunity not to work for a man."
Penniless But Passionate
"We had come home [from France] with the intent to open a restaurant together, and we didn't have a penny to our names. I was 23 years old. I had not been to college. I had no idea how to launch a business. None. Susan had a degree in economics and had been to chef's school. She's five years older than me. But she also didn't have any idea how to launch a business."
Cook What You Know
"First of all, you just copy things. But then, it starts to be a very personal cuisine, which is what we basically used those three-and-half years at City Cafe for-to create our own personal style of food. And it was so well-received. It started out as country French food, and it kept expanding all the time."
Eclecticism, Not Fusion
"We did some really groundbreaking stuff. This was in 1984, and still, when our City Cuisine cookbook came out in '87, people said there's nowhere to put this book on the shelves of the cookbook aisles, because you guys are all over the map. And there just wasn't that kind of integration of different culinary ideas. We never called what we did "fusion." We always felt like we stayed very true to the Greek cuisine, or the Indian, or the Thai, or the Mexican, or the Scandinavian, or whatever it was."
On-the-Job Training
We slowly started learning about business, so when we launched City Restaurant, which was really the thing that put us on the map, it was a 125-seat restaurant with a full-on kitchen. It was on La Brea. We raised the $660,000, and had to do a whole prospectus. I'll never forget, my net worth was $12,000, and Susan's wasn't much more. But we were able to learn by the seat of our pants, and we've been learning ever since."
How Much Is Enough?
"We were just making educated guesses-or uneducated guesses. In the end, $660,000 was not enough money at all. We were completely short, and we had to get an angel to come in and sign a guarantee on a bank line of credit for us. Really, it was a stressful opening, because we only had like two-and-a-half days in the kitchen with food before we had to open the doors to the public because we were so broke."
Hindsight Is 20/20
"If I knew then what I know now, I would have somehow found some financial bridge so that we could have had a little more practice before we opened. I mean, literally, the first couple weeks, there were nights that we didn't even go home, and we were really burning the candle down to zero."
It's a Man's World
"I think we were both ready to be on our own. And the prospect of working under men, and working our way up, and trying to fight through all of the barriers, looked less fulfilling than just starting out [on our own]. Even though we didn't even have a stove, we still opted to start out calling our own shots."
Know When to Grow
"The growth ... it's a really personal thing. It depends on how equipped you are for the challenge and stress of growth, and how your business is doing. I mean, we've grown where things worked out really well, and we've grown where it's created a big strain on the existing businesses, and the new businesses didn't work."
On Losing Money
"When I look back on it, I think, 'Well, I didn't go to college. That's about how much college might cost me. I'll just chalk it up to experience.' Now I have an even better understanding, and luckily, it didn't happen at a time when I really couldn't afford it. But I'll tell you, being an entrepreneur and being in business is a real roller coaster."
A Thankless Job Has Its Rewards
"When the Food Network came asking for us to come and promote our second book, and they noticed we were funny and how we finished each other's sentences, they said, 'You girls should have a TV show.' The reason we should have had a TV show was that we did all of this really thankless teaching before that, and I'm not even sure it brought bodies into the restaurant. A lot of people might have looked at it as a waste of time. But I think you never know what skill you're going to develop, [and our teaching gave us the skills we needed to do the Food Network show.]"
Be a Great Boss
"We learn a lot from our colleagues, and from other companies that we want to be like. We're always looking for innovative ways to really make our workplace so phenomenally attractive that we can't lose good people, and we can attract the best. Those are big goals for us all the time."
My Most Rewarding Business Moments...
"... are when one of our past employees mentions how working for us made a difference in their lives. It's the best feeling in the world!"
Be Good at Everything
"You have to be a great leader, as well as a great cook, as well as organized, because it's a business of so many details. I think there are a lot of restaurants that fall through the cracks because they're missing the boat on something, and customers just don't come back."
All Work and No Play
"You have to be willing to walk away when you have a pile of work on your desk and stuff that you really should get done. You've got to be willing to walk away and clear your mind and be in the moment with your children or your husband, or whoever. You have to convince yourself that it's equally, or more, important than your job."
This Featured Lady was profiled by Sarah Tomlinson, a Los Angeles-based freelance writer.
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