Some customers can sense a business owner is desperate to sell whatever he offers and they take advantage by demanding unreasonable discounts or making false promises of big riches beyond the horizon – if only they cut them a deal today. Learn how to avoid these zombies and put your business on a strong and sustainable growth path.
Avoid Prospects who demand unwarranted discounts as some sort of personal entitlement for them. It’s essential to differentiate between genuine requests and those who seek to undervalue your worth. Don’t let “Discount Zombies” haunt you.
As we become experts in what we do we can fall into a common trap. Treating prospects and customers as children because they are not a proficient in whatever niche we specialise. It can drive away lots of good customers…
Many business owners take the shortcut and use their tax description to describe to prospects what they do. That ends up commoditising them, opening them to the “google slap” (where prospects go on google and find thousands of others who do the same thing for cheaper) and putting them at the mercy of price wars and bad attitude clients. See how one conversation changed my client from this fate to something much better…
Trying to grow your business and do everything yourself? Good luck….
In this last restaurant we see how an owner’s personal attitude can drive the culture and ultimate success or failure of his business. How the “brand”of his business is tied up in how he presents himself to his potential customers.
I’m in Greece this week and will highlight some observations I see from different F&Bs that have customer experience and underlying business value lessons for all types of businesses. In the second one we have the most successful restaurant on the strand. Every day lunch and dinner he has full tables. And it stems from providing consistent high quality experience from the passerby to the final bill payment. An experience that gives him a constant stream of repeat patrons and others referred by friends or the high reviews.
I’m in Greece this week and will highlight some observations I see from different F&Bs that have customer experience and underlying business value lessons for all types of businesses. In the first one, we have a nice owner and a nice clean place but it’s sabotaged by confused messaging of what it is and some very awful pictures and inaccurately paint a low quality vision of what to expect inside.