Reap Rewards with the Right Reputation
Article Overview: We’ve all heard the old cliche, “Under-Promise and Over-Deliver”. It’s easier said than done, isn’t it? Today, in these challenging economic times, many people tend to promise prospective customers more so they perceive the value as better than what a competitor can offer. Those same people also enjoy over-promising to make themselves feel more valued. Do they not think these actions will come back to haunt them? The overall point I’d like to make today is that we cannot build a reputation for ourselves or our company by what we say we can do. We build good reputations by delivering what our customers need.
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Reap Rewards with the Right Reputation
We’ve all heard the old cliche, “Under-Promise and
Over-Deliver”. It’s easier said than
done, isn’t it? Today, in these
challenging economic times, many people tend to promise prospective customers
more so they perceive the value as better than what a competitor can
offer. Those same people also enjoy
over-promising to make themselves feel more valued. Do they not think these actions will come
back to haunt them?
The
overall point I’d like to make today is that we cannot build a reputation for
ourselves or our company by what we say we can do. We build good reputations by delivering what
our customers need.
Assuming you agree with me that it’s important for
entrepreneurs to build and keep a good reputation. Here’s how I coach clients on doing exactly
that:
·
First of all, don’t try to seduce your prospects
by over-promising goods or services to them.
When you do this you open yourself up for failure. You actually should try to reduce their
expectations and give yourself some freedom to adjust where necessary. When you under-promise, you have the
opportunity to continuously impress your client. When you over-promise, you can potentially
stress yourself out and look like a liar.
·
Keep your word but don’t make it your motivation
to deliver. If you are one of those
people that are always in the “promise mode”, slow down and consider some other
options. Now, I’m all for giving and
keeping my word, but I can’t guarantee results unless my client is fully
engaged and actually capable of following through on what we’ve jointly
developed.
·
Don’t let “busyness” drive your work style. Many people try to show people how important
they are by how busy they are. Manage
your workload and use effective time management practices, but don’t be an
expert in “busyness”.
·
Deliver to your customers because you have the
passion to do so. Don’t do it just
because you said you would. If you don’t
enjoy what you’re doing, find something to do that you can enjoy.
·
Be creative and deliver more. Go in with the attitude that what the
customer or client asked for is just the beginning of the relationship. This creates and opportunity for both of you
to evolve and who knows, you may even start helping each other grow your
respective businesses.
·
Keep you customers informed if you’ve learned
something in the process that is totally unrelated to what they’ve hired you
for. Its good business and can actually
be worth a lot to them…..and you.
·
Deliver something extra without asking them if
they need it. There is no promise here,
just delivery!
·
Create your own style and deliver your product
and/or services uniquely.
Today, there are many people desperately trying to grow
their business through what I call desperate measures. They will put down the competitors, cut their
price to the slimmest margins, and quite frankly lie to prospective
customers. If you stay clear of these
mistakes and move forward with the techniques I’ve described today, you and
your business will be much better in the long run.
If you build a reputation with this
foundation you will be able to sustain the toughest of storms and
competition. Of course, having a good
coach as an accountability partner can’t hurt either.
Have a great week!
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Article Tags:
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Related Forum Posts
Picking a corporate lawyer
- Hi Everyone,
I was just curious to know what's the most important criteria a small business owner should look at when choosing a corporate lawyer?
-Cost/hr?
-Location?
-Reputation/Referral?
-Experience?
-Personality?
How did you pick your lawyer? And what's a fair price to pay per hour?
Thanks
Re: Managing Your Brand
- Yes that is why Reputation Management came into existence. When people search your business they shouldn't get anything that can harm your business image. It is better to keep a good image over each channel people are using.
Web Pro News' "Mom's Top 10 Reasons to Social (Web)Mark
- I belong to WebProNews, a weekly eletter which provides lots of good info.
I reproduce their whole article below on "Mom's Guide To Social Marketing" (No intent on violating copyright - if you think this is good info you too should subscribe to Web Pro News too.)
Your mother, if she did her job right, taught you everything you need to know about how to get along in the world and how to get ahead in it. When we were kids, we thought these rules were silly, but later we learned her advice was pretty valuable. In honor of Mother's Day (May 13), we've put her wisdom to work in online marketing.
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Editor's Note: Social marketing is quickly becoming an integral part of generating business online. While search is the on-ramp, social networks are the destination. And just like any social setting, your rep is important. Mom's Guide to Life, we thought, was a great Guide to Everything. Did we forget some valuable tip? Let us know in the comments section.
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Mom's Top 10 Steps To A Good Online Reputation
1. Put Your Best Foot Forward: As recently as a year ago, when things were newer, more experimental, a presence on MySpace only was fine. Not so anymore. You have to be everywhere, treating branding in the online world the way you would in the real world. Most social networks allow you to set up a profile page for free (the ones that matter most do anyway). Create your online persona (a polite one), then clone it as necessary.
2. Make Eye Contact: Just like in the real world, wallflowers don't get noticed. The wallflower is most likely an incredible resource – it's just that nobody knows her because she doesn't put herself out there. Be a participant by commenting, inviting, giving. Show up at your new neighbor's door with a gift. It always goes over well – just remember to button your blouse.
3. You Are a Reflection of Your Mother (Company): Nobody likes a poorly kept lawn except the lazy bum that lives behind it. Maintain your public face on the social networks, shine your shoes, crease your pants, embrace your OCD. It may not be your homepage, but it is a home away from home. Maintaining several of these online presences is work, but so is business.
4. Keep An Open Mind: There's an appropriate cliché for every situation – all your eggs in one basket comes to mind here – but I prefer my grandfather's chestnut: "You drove your ducks to a damn poor market." Poetic, that man was. For a long time it was search, search, search. Before that it was email, email, email. But now you need to integrate your campaign. Search is a staple, a pillar of your online campaign, but we also know that Wikipedia ranks consistently number one in the SERPs. That means you need a Wikipedia page, too. Note: YouTube also ranks well.
5. Become Necessary: Viral marketing is tricky, difficult business. But maybe it doesn't have to be. Maybe if you realign your approach to reflect what you, as an individual enjoy, instead of being a salesperson, you can find a more intuitive connection with what the public wants to see. It's often been said that a salesman sells himself more than the product. So if you want to make linkbait, think about what would cause you to bite first. If you look at your viral attempt and see more corporate talking points than linkable material, it's time for a do-over.
6. Like the People that Like You (Even If You Think They're Annoying): Barack Obama's campaign people did something brilliant, and followed up with something not so brilliant. That makes it a great case study. An Obama fan set up a MySpace page and soon attracted thousands of friends. Instead of competing with his biggest fan, Obama endorsed the site as the official MySpace campaign headquarters. That was the brilliant part. After the page "got too big" for the original operator, the campaign crew took staged a coup to wrest control of the page from their biggest fan. That was the not so brilliant part, even if politics is mean by nature.
7. Watch Your Mouth: Again with the clichés that still hold true – if you don't have anything nice to say, then don't say anything at all. Steve Rubel learned the hard way that stream-of-consciousness blogging can have you saying something you wish you hadn’t. Transparency doesn't mean total access.
8. Don't Be a Fake: Who do we dislike most in civilized society (aside from the violent)? Liars, cheats, and thieves. We don't like them because we view them as betrayers. That principle applies online, too, when your network discovers you're not what you say you are. And the mob's wrath is one that is hard to endure. Ask Edelman PR about their Wal-Marting Across America campaign.
9. Mind Your Manners: Mom's favorite Bible verse still applies: "Do unto others as you would have them do unto you." Commonly referred to as the Golden Rule on Earth, in Cyberspace, manners and etiquette are becoming increasingly more important. People are getting angry about anonymous drive-by (rude) commentary, salesy and useless comment spam (spam in general constitutes harassment in some form)…the list of ethics and etiquette violations is a long one, so it's probably best to ask yourself: Would I appreciate this if it were done to me?
10. Stay Hip. Right now, MySpace, Facebook, Wikipedia, and YouTube are essential, but they're still relatively new. Few really saw SecondLife coming as a virtual marketplace. Still yet, only the early adopters are talking about Twitter. But change online is swift, and the smart marketer keeps up with what's hot. The last thing you want to do is look outdated. Just don't sell out your core identity in the process.
While that's just ten guidelines out of many, Mom always had one rule that ruled them all: Use your head, dodo bird! This is a thinking man's game. Indeed it is. Good luck with your campaigns.
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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