Two Words You Always Want To Use To Help You SELL BETTER!
Article Overview: With all the focus on the type of questions you can ask in sales, many sales people lose sight of the goal of the questions, and with that lose the ability to effectively move the sale forward. Here we focus on how to structure questions and why the type of question is less important than how and why you ask the question to begin with. Once you master and understand how and why, you won't worry as to the type of question.
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Free Download - Question Testing By Tibor Shanto
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Two Words You Always Want To Use To Help You SELL BETTER!
Each group or
profession has a number of conventions that become deeply rooted in
their ethos, some stand the test of time and prove their value to the
survival of the group over time; others fall as they are challenged.
There are a few which continue to be adhered to by the masses even with
their questionable worth, and while a few members of the group move to
alternatives, their demise is slow and damaging to the well-being of
those who continue to hold fast. Sales and sales people are no
different; as discussed in previous issues, the "always be closing" myth
is one; the concept of "value proposition" based selling seems to have
met it's match with the propagation of the "Procurement" and/or the
elite edition "Strategic Sourcing" class. (Never understood the
strategic aspect here, please send us a note if you can explain). Needs
or pain based selling is slowly proving to be ineffective, although
still seems to be in vogue for many.
Another of these that is well
entrenched is the whole notion of the positive karma attributed to
"open-ended"' questions, versus the constant bashing of "closed-ended
questions". From listening to some sales people you would think one type
is divine while the other satanic. In some workshops, we see some folks
stand up and brandish their devotion to open-ended questions, a sales
talisman as it were. But this article is not about this, and we may take
up the light and dark sides of this question in another article soon.
More important is not the "type" of question, but how it is asked, and
when it comes to that, the words used and the sequence are much more
important than they "type". And that's where the two words discussed
here become important.
Now how you ask a question and why, are far
more important than if they are open or closed ended. So there you have
them, the two words in question are: How and Why.
Once you focus on understanding how a company does things, and why they
do it that way, you will discover all the things you need to make a
sale.
Lets cover off a couple of basics, first gone are the days
when you can go in and ask what they do, with that information easily
available on the web, just asking it puts you behind the curve. Same
with sector specific trends, it takes literally seconds to get a handle
on current trends, opportunities, threats etc. If you are talking to a
manufacturer today in Southern Ontario you should be aware of the impact
of a rising dollar, off-shore competitors, and what have you. With
simple tools like Google News, or other more specific services, it is
easy to find out what is keeping them awake at night, asking that is no
longer impressive. The second is that many sales people are reluctant to
ask pointed questions that go to the heart of the matter. But if you
don't ask those questions you risk missing the opportunity that lays at
the heart of the matter. If the question is there, ask it!
Once you start using how and why as your lead questions you will be able to fully understand what the client is thinking, what the opportunity is, and how
you can help them succeed. Let's take a simple example, you know they
are using a competitive product/service, most reps start positioning
against the current provider. Many ask what they like about the current
provider; some ask what improvements they would like to see if they
could to the current product, hoping they will find that magical
difference between the two products. Wouldn't you really rather know how they chose their current provider, allowing you to understand how they make decisions. Wouldn't you like to fully understand why they make decisions that way, in fact why they chose that specific provider over the others?
We
recently worked with a service provider, every company uses this
service, there are three of four competitors, and while under a
microscope there may be discernible differences in their offerings, for
the most part customers were making decisions based on price and
emotion, (really mostly price). Interestingly enough we have worked with
a couple of the leaders in this area, and similarity in their sales
approach was clear before we got involved. There was no point in asking
if they used the product, every business does, so they all started by
asking who do you use? Then what kind of program/plan/service they were
on? Then the invitation to talk PRICE: "what would it take to get you to
look at our service instead?" Go on; guess what 90% of prospects said?
Yup, "if we got a better price", goodbye margin hello false hope (that
they will be loyal to you when the next lower number comes along).
To
avoid this spiral, we got the team to start and steer the discussion in
a different direction. Knowing that there was a 99.98% chance that the
business already had a provider, (probably the third or fourth, each at a
lower cost than the one before), we got them to start by asking why
they are with the provider they are using (regardless of who it was);
how they chose the current provider, what went in to the decision. What
began to happen is people started talking about the service, which
aspects were important to them, how they made the selection, and why
they ultimately went with A over B. Lets be clear, price was always
part of the picture, but rarely if ever the first. Rather than focusing
on what 'we would have to do to get you to switch (switching's is always
a pain), the discussion focused on things that were truly important to
the prospect because we were getting to talk about how they make buying decisions, and why they choose to be where they are. Knowing those things we can position our service in a way that will make sense beyond price.
As always, asking why and how
questions help you understand the individual you are working with, not
just the organization, how they think, what may motivate them, and most
importantly where they are in the decision hierarchy. We always hear
from reps who are frustrated by the difficulty in finding the real
decision maker, or spending time with someone who lead them to believe
they were infact 'the' decision maker, who after having invested time
and energy is not. Again, here asking how and why will reduce the stress and help you find the right decision maker. A long time ago we learned this simple sales equation:
How + Why = Who
If
you know how a prospect organization makes decisions, you will
inevitably learn who needs to be involved in that process, and what
their role in the process is. So if the last five times they bought a
service like yours, the person you are working with met with all the
vendors, based on criteria from their boss, then introduced the top two
vendors to the boss, who then chose the provider with input from the
CFO, how likely is it that this time will be different? So by knowing how, you will also know who was really deciding. If you asked why at the end of the process they chose to go with their current provider, you will know who you have to engage, even if indirectly.
At it's core, the EDGE Sales Framework, is a method that strives to understand the clients'/prospects'
objectives so you can better help them achieve their goals by using your
product/service, and using the power of how and why
as the heart of the discovery process, will ensure that you not only
have a better understanding of what it will take to win, but a more
engaged prospect. You will attain customers more willing to share
greater insight based on your ability to solicit it, and help them
benefit from it. So before you get hung up on open ended, closed ended,
think about how and why your are asking the question to begin with.
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Article Tags:
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About the Author: Tibor Shanto
RSS for Tibor's articles - Visit Tibor's website
Tibor Shanto is a recognized speaker, award winning author Shift!: Harness The Trigger Events That Turn Prospects Into Customers, and sought after trainer. Tibor is a Director of and a contributor to Sales Bloggers Union, and his work has appeared in numerous of publications and leading sales websites.
A 25-year veteran of B2B sales in information, content management, and financial sectors, Tibor has developed an insider’s perspective on how information can be used to, shorten sales cycles, increase close ratios, and create double digit growth. Called a brilliant sales tactician Tibor shows organizations how to execute their strategy by using the right information to create the perfect combination of what are the tactics to apply and when.
Click here to visit Tibor's website

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- 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.
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!
Placemat / Table Top Advertising
- Was curious if any of you have done anything like this and how you pitched it. Some people say placemat advertising dont work and I laugh. To say such a thing would mean no advertising works. Advertising in the form, not even newspapers can compete. We have a CAPTIVE audience unlike any other form of advertising. Everyone waits for their food while dining out and obviously rather than stairing at there silverware, they are going to read a few if not all the ads searching for great deals in coupon form or just looking it over while waiting for their meal.
Billboards, radio, t.v just can compete with a advertising medium which holds a reader captive, relaxed and in a great frame of mind.
Everyone I have talked to says calling businesses up is a waste of time but i can accomplish more by hitting more business than i can going business to business, plus with gas prices these days..WOW.
I have put together the following scrpit for calling and I would appreciate any feedback please (good or bad)...
Hi, my name is Daniel with (my business name). I got your number from the (local chamber). We are calling on behalf of the pizzahut. (NAME), the manager has an exciting new promotion going designed by us to increase local area spending. We are looking for local sponsors to advertise their business on the table tops at the restaurant for the next 3-4 months. Becoming a sponsor is a great way to show your community support and promote your business.
If your interested, I will be in the area (FRIDAY). I would like to stop by and show you an example. What time works for you?
maybe that is just to long. Maybe i just want to sound like a real person, a friend over the phone rather than a CAR SALESMAN so how bout this...
We are calling on behalf of the local pizza hut. Crystal, the manager has an exciting new promotion designed to increase local area spending. It seems to be a poplular place to eat so we're looking for local sponsors to advertise their business on the table tops at the restaurant for the next 3 months or so.
Will be in the area friday showing examples all day long to those already interested. What time works for you?
Hmm, i just dont know. I would like to hit the gound running with this. They say SELL THE SIZZLE, NOT THE STEAK. Do i want to say that we got their name as a referral from, hmm, i think it was the local chamber (chamber of commerce). That might help loosin them up or maybe not. Maybe i am thinking on this way to much. PLEASE HELP!
Our local newspaper charges 45 bucks a day for a black/white 2x2 ad. Needless to say radio and tv along with billboards are much more. Problem with billboards, most use a pretty graphic which then gets all the attention, you never get to look at the number or business name during your drive by and a few minutes later, out of site, out of mind. These are 350-400 to create the vinyl ad, then 400-700 dollars a month depending on location. Is it really worth the expense unless you can afford putting an ad up on 10-20 billboards?
We charge $210 for 3 months / $70 monthly / $16 weekly / $2 daily. I would say we have the most economical marketing product on the market today!" or another option is $250 for 3 months which includes any radio promotions which we would plug them as a sponsor.
Another option would be rather than run them for 3 months at a time. Run our placemats for (1) month at a time for $210 monthly but combine the ads in 3 different restaurant locations (same franchise of coarse). All within 30 minutes of each other. Or just do the 1st one and upsell the others for options.
Wanting some feedback and opinions on it.
Thanks,
Daniel
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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