Top 6 ways to Distribute your Surveys to get Quality Feedback Responses

Now the question arises, what is the right way or medium to distribute your surveys in order to get quality feedback responses. You design your survey and customize it with the help of a good Survey App, but are wondering the best way to distribute your survey?


Top 6 ways to Distribute your Surveys to get Quality Feedback Responses

By: Archit Jain
Photo by Emily Morter on Unsplash

When we talk about obtaining Customer Feedback, the first thing which comes to our mind is surveys. To get real customer insights, it is a prerequisite to survey your customers.

“Survey is a process of collecting data by asking certain questions to the group of individuals. A Customer Survey involves obtaining Customer Feedback by asking certain questions from your customers about your products, services and the overall Customer Experience with your organization.”

Gone are the days when the surveys were taken by approaching the customers physically with a pen and a paper questionnaire and then filling the survey forms. Nowadays, a popular method of obtaining Customer Feedback is to take surveys using different digital channels through a Survey App.

Now the question arises, what is the right way or medium to distribute your surveys in order to get quality feedback responses. You design your survey and customize it with the help of a good Survey App, but are wondering the best way to distribute your survey?

Well, it would not be wrong to say that the success of a survey majorly depends on the response rate of the survey. And to get a good response rate, it is necessary to send the survey the right way and through the right mediums.

Let’s list out some effective ways to distribute your surveys so that you can get a good response rate with high-quality feedback responses.

Top Ways to Distribute Your Surveys to Get Quality Feedback Responses

Email Surveys
SMS Surveys
Online Surveys
Survey post a help Article or a Blog
Surveys Embedded in Blogs
Social Media Surveys
Let us review how you can use these channels in an effective way to receive quality feedback response data with a great response rate.


1. Email Surveys

Email Survey is the most commonly used method to obtain survey data. Being a method involving establishment of direct contact with your customer, email is the first method which comes to most peoples’ mind when talking about taking surveys digitally.

The biggest advantage of this way of distributing your survey is that you can distribute your survey to a large number of people in a matter of few clicks. By using a good survey app, you can customize your survey and send through emails which further increases the effectiveness of the survey.

Email has a very good read and response rate. Email surveys not only enable you to send surveys to multiple people with ease, but also enables your customers to fill the survey and send response as per their convenience of time and place.

2. SMS Surveys

SMS Surveys are surveys administered to collect the survey data through Small Messaging Service(SMS). SMS surveys have proven to be an extremely effective and the most efficient way to capture Customer Feedback.

“SMS Surveys has the highest read rate, even more than the Email surveys.”

With the help of an effective Survey App, you can easily create your customized survey and send its link through SMS to multiple people in bulk with a survey tool. The SMS should contain a small effective message followed by a survey link which should open in a single click without taking much of the customers’ time so that the customers can easily open the link and take the survey.

3. Online Surveys

When you want to gather Customer Feedback, you must communicate this through your website. This conveys that you care about your customers and Customer Feedback matters for you. Online Surveys is an effective way of obtaining quality feedback responses of your Customer Feedback surveys.

Survey links should be provided on your website and should open easily within fraction of seconds on a single click so that the customers can easily fill the survey. You can also use pop-up links for this purpose.

4. Survey post a help article or a blog

Help articles and blogs are an important component of any website. When you post a help article or a blog, you can provide links of survey just below the article or the blog. You can also add some such content in your blogs and articles which helps to motivate the readers to take the survey.

Moreover, you can especially write short blogs and articles to motivate customers to fill the survey. In these short blogs and articles, you can tell the importance of providing Customer Feedback through surveys. You can explain the customers how taking surveys and providing feedback will help you to satisfy them in a better way.

5. Embedded in a Blog

You can also embed a survey link in your blog. For instance, you are running a health care center and you are writing an article on prevention of a certain disease and if someone catches that disease, how your health care center can cure it effectively.

In the same blog, you can embed your survey link in appropriate places. You can ask about certain health aspects in that survey and how aware the people are about the disease and its cure. You can take Patient Feedback also from the people who have been a patient in your center.

6. Social Media Surveys

Social media is a great medium nowadays, be it for promoting your organization or for gathering Customer Feedback data. Whenever you write a blog or a help article, make sure that you promote it on social media along with the survey links provided either below the article or embedded in the blog itself.

Moreover, whenever you are organizing a program or an event, it is important to promote it on social media and ask for the views and the opinions of the customers regarding that. Likewise, if you are organizing a major survey, you should use social media platforms to promote your survey.

In the promotion, concentrate on how in the survey, the customers can share their views, opinionsFree Reprint Articles, and feedback and how it will help you to serve them better. This will encourage the customers to share genuine feedback and their views about your brand.

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR
Archit Jain
Experienced Content Writer and Strategist, been in the IT Industry from last 6 Years. Passionate about writing survey tips, customer experience, customer satisfaction, customer feedback, net promoter score, customer effort score, customer satisfaction score.

How do you strategically get your brand’s voice out there in a unique way?

PR firms specialize in acquiring earned print and digital media coverage. They also employ other digital marketing methods, such as influencers and popular hospitality reviewers, to pique the interest of the new and returning clientele. It’s this third party, “validation” that sets you apart from basic self-serving advertising.

Using PR For Restaurant Marketing
BY GARY OCCHIOGROSSO – CONTRIBUTOR TO FORBES
Photo by Campaign Creators on Unsplash

Living in the New York City market, I have grown accustomed to the noisy chatter that restaurateurs make attempting to lure guests into their restaurants. While the restaurant business has always been demanding, it’s become more so as a result of COVID -19. The urgency to get the word out has never been stronger than it is today. In my opinion, many restaurateurs have not yet embraced a new way of distributing their message. Traditional forms of advertising restrict the amount of content delivered to the consumer in any one message. I’m convinced that’s one reason why much of the restaurant advertising I hear and see is limited to the safety measures restaurant owners are taking to protect guests and employees. Of course, in this extraordinary time, safety is a tremendous concern for many consumers. However, it’s critical to get more information about your business out to attract customers. It is vital you don’t get lost in the monotony that has become restaurant advertising. Let’s not lose sight of the fact that restaurants provide an essential service and well as an enjoyable experience for their guest. People returning to dine-in restaurants certainly want safety. Still, they also expect great food, service, and a feeling of returning to normalcy.

So, how do you strategically get your brand’s voice out there in a unique way? My recommendation to my clients is to use Public Relations as the method to tell their stories. PR firms specialize in acquiring earned print and digital media coverage. They also employ other digital marketing methods, such as influencers and popular hospitality reviewers, to pique the interest of the new and returning clientele. It’s this third party, “validation” that sets you apart from basic self-serving advertising.

Earned Media Increases Visibility

Debra Vilchis, Chief Operating Officer of Fishman Public Relations puts it this way: “A TV segment or online news article where a restaurant owner is interviewed about safety and hygiene measures, including photos or video of the protocols in action, go a long way in calming people’s fears about going out to eat again. The story and video then get posted on the news channel’s website and social media. People head to the restaurant’s website or social media profiles where they find reassuring updates on what the restaurant is doing to keep employees and patrons safe. Our PR agency has been working non-stop reaching out to media on behalf of our restaurant clients since early March about all of these things.”

Whether you hire a PR firm or not, there are many steps a restaurateur can take to increase their visibility. Large franchised restaurant chains and independent operators can look to PR as an alternative or additional tool in their overall marketing strategy. I included a shortlist of methods to consider when using public relations and social media to promote your restaurant or franchise. Addressing customer concerns regarding Covid-19 while creating compelling reasons to visit your restaurant should be the goal when developing a marketing plan.

Add Your Personal Story To The Message

It all begins with telling your story. Every restaurateur, as well as the founder or franchisee of a franchised restaurant, has one. Telling your story can be as simple as talking about what inspired your menu. Are you starting a franchise that serves some of your grandmother’s recipes? Did you decide that you wanted to be a chef or a restaurant owner at a young age? These intriguing memories help you connect with potential customers by making you relatable. Telling your story through an active social media account or press release gives newspapers, websites, and other platforms a starting point. It attracts reporters who may want to put together an article or review about your restaurant. [1]


Take Advantage Of Social Media Outlets

When it comes to connecting with customers, nothing works quite like social media. Your restaurant needs to have a complete and active profile on all the platforms, including Facebook, Twitter, and Instagram. Plus, you need to ensure that your Google profile is accurate and compelling. The first thing many customers will do upon learning about your restaurant is to check out your social media presence. They’ll expect to see reviews, sample menus, pictures, and more. Social media is the most influential type of message distribution because it allows you to attract new customers with very little time, effort, and money.

Make Sure You Have News To Share

Another essential public relations method involves staying relevant and continuously having news to share. People like to be “in the know!” Wondering what’s deemed newsworthy and what isn’t? Well, are you opening a new location or franchising your restaurant? That’s news! Are you donating a portion of your proceeds to a specific charity, like a local food bank? That’s news! Are you sending out some of your wait staff or line cooks to help serve meals in a homeless shelter?.[2]

Regarding newsworthy and engaging customer information, Vilchis added: “If you think about it, consumers had little else to do than consume media 24/7, especially during the early stages of the pandemic. Smart restaurant brands and operators leveraged the opportunity to get the word out about their delivery & takeout options, safety measures they were taking, and their reopening plans. Some also did a great job of promoting goodwill to help frontline workers with free meals. Those acts of kindness went a long way with their customers. Some of our restaurant clients used PR during the pandemic to offer cooking tips or recipes – any way they could remain connected with their customers. Or they offered expertise on eating habits during the pandemic. The idea was they became a resource that news outlets wanted to turn to for information while mentioning their restaurant name on air or in print/online. It became a win-win for everyone.”

Use Influencers And Reviewers To Your Advantage

When it comes to advertising and public relations, there’s nothing quite like a 5-star review posted on social media by a local influencer. So, where do you start? Compose a list of these essential influencers and local restaurant reviewers, whom you can invite to your restaurant for a special “influencer night.” Influencers love to be wined, dined, and recognized. This event gives you a chance to ensure they receive impeccable service, an exclusive interior look, and savory food. In exchange, your restaurant will end up trending on social media, drawing in the highly coveted attention of potential customers.[3]

PR Builds Trust And Success

It should be clear that there are plenty of ways to utilize public relations and social media to build trust and attract loyal customers. Credibility, authenticity, and creativity are essential to the restaurant industry’s survival and future success, using public relations strategies to keep your restaurant’s name in the media will set you apart from the steady, mundane drumbeat of traditional advertising.

Sources:

THE RESTAURANT TIMES
‍PR for Restaurants: How To Publicize Your Restaurants
https://www.posist.com/restaurant-times/restro-gyaan/pr-restaurants-get-free-publicity.html

GOURMET MARKETING
Utilizing PR in The Restaurant Industry |https://www.gourmetmarketing.net/utilizing-pr-restaurant-industry/‍PR for Restaurants: Top Tips and Tricks to use Public Relations to Drive Restaurant Growth

PR for Restaurants: Top Tips and Tricks to use Public Relations to Drive Restaurant Growth

* * MasterMind Minutes * *

Photo by AbsolutVision on Unsplash

MasterMind Minutes is the Webcast that shares expert business information in Minutes Not Hours. Each edition runs approximately 10 to 15 minutes and features an expert guest covering one question. The entire series is posted and updated several times a week on this page so you can binge watch back-to-back “episodes”. Three to five new editions are added each week so keep coming back to view the experts on an insightful topic that is sure to help you build, grow and run your business.

www.franchisegrowthsolutions.com

IN THE CURRENT ECONOMIC CLIMATE & LENDING ENVIRONMENT, WHAT ARE BANKS LOOKING AT WHEN CONSIDERING A BUSINESS LOAN.
Today’s guest is Reg Byrd.
Reg is the Managing Partner DCV Franchise Group
For over 25 years Mr. Byrd has been a business venture strategist assisting entrepreneurs with a focus on financing, business plan development, financial projections and blueprints for aggressive return on investments. The scope of his work ranges from sole proprietorship businesses to capital intensive Fortune 500 hotel development projects. To date, DCV Franchise Group has served more than 300 franchise systems placing debt for franchisees in the U.S., Puerto Rico, Panama and Canada.
Contact Reg at https://lnkd.in/eDhmeqs
Contact Gary at: [email protected]
Learn more at: https://www,https://lnkd.in/d89cb29

HOW TO EVALUATE A STARTUP OR EMERGING BRAND FRANCHISE WITH ONE OR NO FRANCHISEES?
Our Guest Today is: Ed Teixeira.
Ed has over 40 years of experience in the franchise industry and is the VP Franchise Development for FranchiseGrade.com a leading franchise market research firm. Ed is the author of Franchising from the Inside Out and The Franchise Buyers Manual and has spoken before the International Franchise Expo, Chinese Franchise Association in Shanghai, China and has lectured at the Stony Brook University Business School on Franchising.
Contact Ed at: https://www.franchisegrade.com/. 1-800-975-6101
Contact Gary at: [email protected]
Learn More About Franchising: https://www.franchisegrowthsolutions.com

WHAT SHOULD EMPLOYERS THINK ABOUT WITH RESPECT TO LIABILITY CONCERNING EMPLOYEES GETTING CORONAVIRUS AT THE WORKPLACE?
today’s guests are:
Joel Greenwald is the Founder and Managing Partner of Greenwald Doherty LLP, a national management-side employment law firm. Focusing on labor relations and employment law. AND Michael Einbinder is a founding Partner of Einbinder & Dunn. He is a participating member of the American Bar Association Forum on Franchising.
Contact Michael at: [email protected] – Contact Joel at:[email protected]

HOW A COMPANY CAN SUPPORT THE COMMUNITY, ITS EMPLOYEES AND ITS FRANCHISEES IN TIME OF CRISIS – Today’s guest is Hector Westerband. Hector is the Founder and CEO of ACAI EXPRESS. He has over 20 years in the hospitality industry. He was introduced to the amazing Acai Stone Fruit. It was there where he started his own Acai Food Truck Called Acai Express in 2013.development.
Acai Express: https://lnkd.in/eESYZ6U

WHAT ARE THE FRANCHISE BRANDS THAT ARE DOING WELL DURING AND WILL DO WELL AFTER THE PANDEMIC? – Today’s guest is Lance Graulich
Lance is the founder & CEO of ION Franchising, an industry leading franchise consulting and development group, that represents over 500 franchise brands & business opportunities within 90 categories. Lance helps prospective entrepreneurs find their perfect franchise for FREE.

ARE YOU OVERLOOKING POTENTIAL MONEY SAVING CHANGES IN THE FEDERAL TAX LAWS THAT WERE INCLUDED IN THE COVID STIMULUS BILLS? – Today’s guest is MICHAEL IANNUZZI
Michael Iannuzzi is a partner and co-leader in Citrin Copperman’s franchise practice providing a variety of services to a wide spectrum of clients within the franchise community.

GROWING YOUR FRANCHISE COMPANY POST COVID-19 – Today’s guest is Harold Kestenbaum.
Harold is a franchise attorney who has specialized in franchise law and other matters relating to franchising since 1977. https://youtu.be/OOCXqhGPA_U

WHY DO FRANCHISEES FAIL – Today’s guest is Tom Scarda, CFE, Founder & CEO of the Franchise Academy, Best selling author and Podcaster.

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MATTO FRANCHISE
A Revolution is Brewing
LEARN MORE HERE:
https://www.mattofranchise.com/

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HOW ARE BANKS RESPONDING TO LOANS FOR NEW BUSINESSES?
Today’s guest is Reginald Heard – Founder and CEO of Bankers One Capital.

HOW ARE YOU MARKETING AND GETTING THE WORD OUT THAT YOUR BUSINESS IS GETTING READY TO REOPEN? Laura Skulman, Director of Marketing and Events for B&D Burgers in Savannah Ga.

HOW FRANCHISORS ARE CREATING A DIGITAL STRATEGY AS THE ECONOMY OPENS UP – Today’s guest is Aubree Coderre, National Sales Manager at C-Squared Social

Stephen McCluskey Insurance Expert – Discussing what you can do if your Insurance Company is not paying business interruption insurance due to Covid 19 closure

Michael Einbinder – Founding Partner of Einbinder and Dunn, a Law firm focusing on the needs of franchisees and franchisors

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MATTO FRANCHISE
A Revolution is Brewing
LEARN MORE HERE:
https://www.mattofranchise.com/

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OPPORTUNITIES TO OPEN A RESTAURANT NOW! Today’s guest is David Simmonds – Commercial Rental Expert

MasterMind Minutes – One Question – One Expert Answer – Minutes Not Hours
Our guest today is Doug Smith… He is the Director of Sale for ROI Experts which is a digital marketing agency that works with restaurants around the world. ROI Experts generates trackable ROI using their unique ROI engine platform. Doug is 27 year veteran of the radio, sales and marketing. Visit their website at www.roiexperts.com‍

Lead Generation, Franchise Sales and Reality

This approach is terrible not only because you have empty spots in your pipeline but also because an ebb and flow in the advertising plan sometimes may cause the “brand” to disappear for awhile and send the franchise buyers a less than confidence inspired massage. For a start-up or emerging brand, this is the equivalent of a jet airliner “pumping the brakes” to save fuel while attempting to “take off.” It usually leaves a mess at the end of the runway.

Lead Generation, Franchise Sales and Reality
By Gary Occhiogrosso – Managing PartnerFranchise Growth Solutions, LLC.
Photo by Kees Streefkerk on Unsplash

The best way to get results in franchise lead generation is to remember that NOTHING works a lot, but everything works a little. What does that mean? It means for a start-up or an emerging brand (under 50 units), you need to try various lead sources to test which “streams” bring in the type of leads at the rate necessary to make your sales plan.

Look at all the factors in the game
Cost Per Lead and Cost Per Acquisition are only two KPI’s to look at when monitoring your program and its results. It is not as straightforward or revealing to limit your decision based on “how much did I spend and how many units did I sell.” The Reality is; it takes numerous elements to gain success. Such as time to build your pipeline (5-8 months), consistent follow up by a competent, highly trained, and relentless sales staff. As well as accepting the reality of the selling cycle
(about 120 to 180 days) and a realistic lead generation budget to pursue a professional and sustainable franchising recruiting effort. Your brand will NOT “sell itself.”

The Reality is that consistency in lead flow is also essential. I have seen many start-ups and emerging brands take a hiccup approach to franchise lead generation. This approach is terrible not only because you have empty spots in your pipeline but also because an ebb and flow in the advertising plan sometimes may cause the “brand” to disappear for a while and send the franchise buyers a less than confidence inspired massage. For a start-up or emerging brand, this is the equivalent of a jet airliner “pumping the brakes” to save fuel while attempting to “take off.” It usually leaves a mess at the end of the runway.

Royalties will make you the King or Queen
For me, the most important thing for a start-up or emerging brand to remember is the “value” of your franchisee over the lifetime of the franchise agreement. The Reality is; if you calculate the royalty return over that period, you will see the real reward of consistent lead generation and awarding a franchise. Calculate your Royalties on your AUV’s by the number of years you expect your franchisee to be in business, and it’s obvious. Do the math. Keep that in mind, and you won’t think the “Cost Per Acquisition” is too high unless you are attempting to “fund” your new franchise company from the upfront franchise fee collected. Funding your growth solely with the Initial Franchise Fees is never a good idea.

You should be in the franchising business for the royalties and the eventual exit, not the franchise fee. News Flash, focusing on the collection of Franchise Fees doesn’t work and often puts not only the franchisor in jeopardy of failure but also the franchisee. When you focus on the franchisee’s success, you will build a better organization, better equipped to support your franchisee. Successful franchisees paying long term, residual income from ROYALTIES is the way to BUILD YOUR BUSINESS.

A bigger “kiss” at the end
The Reality is; the sale of franchise companies (especially to Private Equity firms) have proven time and time again, that multiples paid on Royalty driven EBITDA at exit are more significant than the multiple typically offered on EBITDA derived from company operations. That’s because it’s scalable at a faster pace and with a lower cost.

Building a franchise business as a Franchisor requires a great concept, a comprehensive system, manuals and training, proven results, capital, planning and patience. If you remove any one of these components the journey may be an endless winding road with no clear direction.Talk to us to get started.

For more information, visit our YouTube channel and watch the videos titled:
“Using Digital to Sell More Franchises.”
“Private Equity and Franchising.”
https://www.youtube.com/channel/UCy6HZTtVYfsO9o8fBFMnZww

Contact us at [email protected]
Explore our entire website: www.franchisegrowthsolutions.com

Using Technology To Build Your Brand

It’s essential that you develop a strong marketing strategy, which should include goals, tactics, and measurements. Having a plan can maintain you on a set course with an established style, and it can help you track your development

Using Technology To Build Your Brand
By Veronica Lopez Siverio
Photo by Austin Distel on Unsplash

It’s widely known that technology and social media can basically “make or break” a brand. Every business owner has to think about ways to adapt the media to their company or restaurant.

A successful company does not see technology as only a way to brand itself or reach more audiences, but also to discover new ways of doing business.

How Digital Marketing Can Grow Your Audience
When a company is starting, usually, it doesn’t have a big marketing budget. Consequently, you have to be very wise about how you are going to spend it.

Communication is essential in the business world, therefore having an active social media presence can help your business, explains the Forbes Agency Council. Social media platforms like Instagram, Twitter, and Facebook are the best tools a company can use to track their audience, engagement, and growth.

Using platforms like Hootsuite, Google Analytics, and SEM Rush, marketing teams can strategize on content for social media and measure audiences, social media progress, engagement, and traffic.

It’s essential that you develop a strong marketing strategy, which should include goals, tactics, and measurements. Having a plan can maintain you on a set course with an established style, and it can help you track your development.

Now, the audience can be very visual. For that matter, it’s crucial that the content you portray on social media or your website be visually compelling. Meaning it should be thought out, planned, edited, it has to have a pattern, and it should always represent your brand and its identity.

Also, creating an outstanding website will contribute to your online presence. For a website to be successful, it should be user-friendly, optimized for search engines, updated every few months, and it has to be mobile responsive.

A platform that has an excellent performance is Google Ads. You can track conversions regarding how many people visited your page, from which outlets they were referred, and if they filled out an email subscription form.

Using Technology to Increase Productivity
For starters, using technology can increase productivity. Applying different software to specific departments of your company can help you see where you spent your time. It can help develop a productive filing system, and it makes communicating much simpler.

For example, cloud-based applications like DropBox can accelerate productivity by being accessible from different devices and locations at the same time.

Another critical element of a successful business is handing an excellent customer service experience. Soft ware like Customer Relationship Management (CRM) can contribute to data analysis to benefit the company’s interaction with current and potential customers.

There are many applications that great companies have adjusted to their needs and help them boost both productivity and efficiency.

Also, the use of mobile technologies has increased over the last few years. Using this technology can as well improve productivity and efficiency. For starters, these mobile devices can contribute to a happier staff. As many experts say, happy employees can be more productive, and this can minimize staff retention percentage.

This technology helps employees complete a wide range of tasks because they can do them from any location. The technology achieves more things, getting done, creating more significant opportunities for companies to grow and be even more successful.
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Acai , franchise, profit
To Learn More About a Franchise Using Technology to Build Its Business, Click Here

Leads – A Never Ending Challenge For All Companies

Photo by Berkeley Communications on Unsplash

He explained that through his experience and the help of a little sonar gadget on his boat, that he knew there was a shoal of fish below. We all slung our rods over the side and dropped our lines.

Fishing for Leads – The 5 Steps
By: Peter Lawless

The first thing that I noticed when I got onto the small boat at the harbour in Enniscrone, Co. Sligo, was the cleanliness and order of the boat. The skipper in charge had all of the rods, upright, with their lines neatly tucked away, in holders. The holders were made out of piping, about 30cm long, which had been welded to the side of the boat.

A simple, inexpensive aid had made me sit up and pay attention. This skipper thought about his customers, and this device left a strong impression. We then got a very short lecture on safety, checked we had our life jackets on, and off we went. About 12 of us!

balloon kings franchise opportunity
A Balloon Kings Franchise may be exactly what you need in 2020, click here to find out!

Finding your target market
About 12 minutes later, the skipper stopped the boat, and told us we should find some mackerel here. He explained that the lures on the hooks looked just like what mackerel wanted to eat. It certainly was not something I would have fancied!

He explained that through his experience and the help of a little sonar gadget on his boat, that he knew there was a shoal of fish below. We all slung our rods over the side and dropped our lines.

Reeling in the sale
Now I don’t know about you, but this was totally new to me. I wound up the line frantically, as soon as I felt a tug, and hey presto, there were three fish dangling off the hooks. I started flailing about, one jumped off before I even got it in over the side, and when I was trying to reel it in the final bit I lost another one. The one that I got in, I lost down the gutter when I finally got it off the hook.

The skipper explained to me, that once a fish took the bait, I should give a quick tug on the rod, to make sure it was firmly hooked. I should then take my time, to reel it in. Secure the rod in the holder, with the fish hanging over the bucket and deal with them one by one – I did, and I ended up with 20 fish, which delighted me, as I had set a target of 10, since my friend had caught 9 on his first time

So what are the lessons for marketing – if you are still with me, and have not already got most of them, here they are in business speak;
1. Set goals and targets that are realistic, and based on some valid foundation or research.
2. Have simple procedures set up, to make it easy to operate and for your customers to conduct business with you.
3. Speak in your prospects language, about what they want – it’s a bit like the fish bait, unlikely that strawberries and cream will catch many mackerel!
4. Once you know what your prospects like, find out where they are, do some research and target them accordingly – as in our example, not much point in putting down shark bait in a shoal of mackerel.
5. Once you get your customers attention or have a lead, qualify it, and ensure you follow up at all time to close the sale. Again the use of a good sales process is essential here.

hoagies, philadelphia, franchise, sandwich, cheesesteak
Lee’s Hoagie House – 64 Years of Success. Click here for franchise info

The bottom line, if you know what problems or desires your customers have, and you can solve or fulfill these, while providing value for money, you will always be a winner.

And if you don’t know the answer to that question, go ask the people who have already bought from you – they do!

Author Bio
Business Owners who need more sales and better marketing advice, turn to Peter Lawless, of 3R Sales & Marketing. For previous articles and interviews like this, visit our website and subscribe to Success. We also provide free Sales & Marketing Assessments for Business Owners with an Irish Connection.

Article Source: http://www.ArticleGeek.com – Free Website Content

franchise, royalties, profits, expansion
Click Here To Learn About Franchising Your Business

Advice for Franchisor CMOs When Dealing With Digital Marketing Vendors

This post is to simply inform and alert any franchise CMO who inherits one of these troubling vendor relationships. If you don’t own control of your online assets, you’re going to have unfriendly challenges ahead of you. We’re currently on boarding several clients that are experiencing these challenges. Here are a few results that we’re seeing with brands that are transitioning from this arrangement.

Digital Marketing Advice for Franchisor CMOs


By Andrew Beckman
Chairman, Founder Local Marketing Expert

The franchising community is complicated. With thousands of franchisees operating under thousands of corporate brands, breakdowns in communication are inevitable. As partners of these brands and franchisees, the franchise marketing community should be working to build trust and stability throughout the franchising network, not actively adding to the confusion.

Unfortunately, many franchise marketing vendors are misleading the franchising community. As some vendors put franchise websites on custom content management systems, they’re neglecting to tell these brands the consequences of this arrangement. Mainly, that franchise brands are unknowingly relinquishing ownership of their site and other web assets.

This arrangement might not seem like a big deal at the outset of an engagement. But when these brands decide to change course, it’s the brands that are left with the complicated transition — a transition that threatens long-term damage to not only their online presence, but the brand itself.

This post is to simply inform and alert any franchise CMO who inherits one of these troubling vendor relationships. If you don’t own control of your online assets, you’re going to have unfriendly challenges ahead of you. We’re currently on boarding several clients that are experiencing these challenges. Here are a few results that we’re seeing with brands that are transitioning from this arrangement.

* It’s your logo. They’re your words. But they aren’t your pages. Your site pages are being hosted and managed by a third-party business.

* When transitioning off the vendor-owned pages, if you don’t own your content (images, videos, etc.), you will be starting from scratch.

* Some vendors are including proprietary tracking code within your site structure. If not identified properly, this can cause significant issues during site transition.

* If you’re using a subdomain hosted on a separate IP address, you will not get the same SEO benefit, and will need to spend time pointing links to new subdirectory location pages.

* Lack of custom Content Management System (CMS) build out.

* Limitations with Conversion Rate Optimization (CRO) strategies.

Whether these imbalanced vendor-client relationships stem from a genuine misunderstanding or an unethical approach, it’s imperative that all franchise brands are aware of the potential pitfalls of the arrangement. I’d love to continue the discussion.

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ABOUT THE AUTHOR – Andrew Beckman
As Chairman of Location3,
Andrew Beckman oversees strategic direction and business development initiatives in conjunction with the agency’s Executive Board. Andrew founded Location3 Media in 1999 as a direct response digital partner with a portfolio of services that included PPC management, SEO, local search marketing, display marketing, social media marketing, content strategy, website design & development, web analytics management and more. Since 1999, Location3 has evolved into a full service digital marketing agency that delivers enterprise-level strategy with local market activation.

Prior to founding Location3, Andrew was an international sales manager for DoubleClick, Inc. where he was charged with opening new sales offices, as well as training teams on U.S. search marketing strategies for the original AltaVista Search Engine. Andrew is an expert in local search marketing strategy and is a frequent presenter at industry conferences including SES, SMX, StreetFight Summit, ClickZ Live, PubCon, BIA Kelsey and more. Follow him on Twitter.
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ABOUT LOCATION3
Location3
is a digital marketing agency that delivers enterprise-level strategy with local market activation.
As the premier digital marketing partner for franchise brands and multi-location businesses, we operate under the belief that Everything Is Local. That means using our digital expertise and proprietary technology to connect businesses with the customers who are searching for their solutions.

The Last Mile – On the Ground in Delivery Land

As a long-time restaurateur primarily in the franchised, fast-casual business, I understand the need to outpace and add more value & service to customers. Our contributing writer today, Roger Lipton highlights and adds his insights to what he calls the “The Last Mile” in the restaurant business. As more and more operators are fighting for the same dollar, speed, value, and convenience become the point of differentiation for many restaurant brands.  Enjoy Roger’s take on ‘Delivery Land.”

 

Another potential problem, as pointed out by a group of restaurant operators in Los Angeles, is that delivery agents are not trained in food handling and temperature maintenance standards. One LA-based operator said, “If a customer gets hepatitis, they are going to sue the restaurant.” Another stomach-turning pitfall, as described, is the hungry delivery person that helps themselves to part of the milkshake or a couple of the ribs.

 

DELIVERY, THE BIG THING IN RESTAURANT LAND – THIS IS WHAT “THE LAST MILE” LOOKS LIKE.

 By Roger Lipton

Reposted with permission

Restaurant companies are unanimous in their pursuit of delivery as one of the huge opportunities to increase the productivity of their physical plants. Too much square footage continues to be a burden on productivity, especially when it takes labor at $15.00 (ex the tip credit) per hour to service the space. It’s also clear by this time that control over the “last mile” is of major concern to restaurant operators. Not only is the reputation of The Brand at stake, but valuable information relative to the customers is in the hands of the third-party agent, potentially not as useful to the food provider.

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A reality of this new source of business is that margins for the restaurant company will be affected since 15-30% of the ticket is paid to the delivery agent. While some argue that a large portion of the delivery dollars is “incremental,” it stands to reason that a customer who receives the product at home on Wednesday night is less likely to visit that restaurant on Thursday or Friday. On the hopeful side: delivery companies are already competing for market share, negotiating their fees lower, therefore improving the remaining margin for the restaurant. Overall, this is a portion of dining dollars that is very much in a state of flux.

ON THE GROUND IN DELIVERY LAND

Two articles caught our eye in the last day or so, in the New York Times and the New York Post, describing the reality of “the last mile,” and it’s not pretty.

The Post described how a delivery worker (from DoorDash) punched a pizza store employee in the head because the order wasn’t ready for pickup. We are not trying to focus on DoorDash (DD) in particular, because this could happen with any third party agent, but another DD employee posted a negative review on Yelp because the food “trash” wasn’t ready on time. Another DD hire made a scene after getting a parking ticket while waiting for a delivery pickup. Since delivery agents, including DD, UberEats, Postmates, and others, get paid primarily for completed deliveries and little, if anything, for waiting time, they are obviously very sensitive to the availability of the order. At the same time, restaurant employees, including one cited at (well run) Cheesecake Factory, are not necessarily treating the delivery person with great courtesy.

TRAINED TO DELIVER FOOD BUT NOT HOW TO “HANDLE” IT

Another potential problem, as pointed out by a group of restaurant operators in Los Angeles, is that delivery agents are not trained in food handling and temperature maintenance standards. One LA-based operator said, “If a customer gets hepatitis, they are going to sue the restaurant.” Another stomach turning pitfall, as described, is the hungry delivery person that helps themself to part of the milkshake or a couple of the ribs. All of this can be considered “anecdotal,” but the proper selection and training for third party agents are no doubt far from optimal at this early point in the evolution of the food delivery industry. Parenthetically, stock investors might well keep all of this in mind before they pay a considerable valuation for DoorDash when it comes public.

The New York Times described the experience of a bicycle delivery person in Manhattan, obviously a unique market, but still indicative of urban issues. The bicycle person, working for UberEats as well as Postmates, had continuous decisions on the run to make, all while anticipating traffic patterns and potential delays. Should he pick up several orders at a Mexican restaurant five blocks away for UberEats, or divert to two orders for Postmates at Shake Shack that was a little closer. As he said, “I had to decide: take on three orders at once and risk falling behind? Stick with UberEats, which was running a $10 bonus for doing six deliveries by 1:30, or try for a Postmates bonus? Information was limited. The UberEats app doesn’t tell you where the delivery is going until you pick it up. I could not know what the Postmates job would pay. The Postmates clock ticked down – you have seconds to accept or decline an order. I was threading my way around lurching honking trucks and oblivious texting pedestrians and watching for cops and looking down at the phone mounted on my handlebars and calculating delivery times.”

The article goes on to describe the intense competition among companies like Grubhub Seamless, UberEats, Caviar, DoorDash and Postmates, and delivery agents are often representing more than one company. The restaurants have been forced into the e-commerce business, outsourcing their product to the hands of a fleet of freelance personnel who may or may not appropriately represent the restaurant Brand. Especially as competition has increased, the net hourly pay for delivery agents has become closer to $10/hour than $20, sometimes even less than $10. We can only imagine the professional skills, or lack thereof, of a person that is going to subject themselves to this kind of pressure for that kind of wage. There is a myriad of other hurdles that delivery agents in urban areas will have to deal with, but that will vary by venue. We can say with assurance; however, just as above described in suburbia, there is enormous work to be done to iron out the issues, reduce the risk, and improve the profitability for the restaurant operator.

CONCLUSION:

The challenge remains to make delivery incrementally profitable, without taking on considerable risk to The Brand in the process. To whatever extent possible, maximum control over the delivery process should be at The Brand level. In the meantime, takeout and curbside pickup may be convenient enough to maintain market share, without incurring the risks as described above. Perhaps orders, above a specific size at limited times of the day within a certain radius, can be delivered by properly trained store-level employees. There is a large market to be served, but not necessarily at the risk of The Brand.

Read more from Roger Lipton here

What Does It Take to Launch a Successful Restaurant?

It could be a Wine Bar with small plates, or a BBQ theme or a Create Your Plate concept. Whatever you decide, it is critical that the environment and “vibe” within the restaurant places the guest firmly inside the experience you’re attempting to create. Don’t confuse the guest with a concept that’s disconnected. As I often remind my clients, “everything touches everything else.”

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BY GARY OCCHIOGROSSO – FOUNDER OF FRANCHISE GROWTH SOLUTIONS.

Tripwires to avoid – Desire and passion will only get you so far. Create your business plan as a road map.

For many people, opening a restaurant is a dream. One of the many things I find so interesting about the restaurant business is the blend of creative artistry and the detailed and challenging business aspects necessary to be successful. As an Adjunct Instructor at NYU’s School of Professional Studies, I teach restaurant concept development and business planning. On several occasions, I have been asked by my students to summarize the top issues that one must consider when planning to open a restaurant. Generally, regardless of the type of restaurant, the planning and considerations are the same. I’ll cover a few of the top line elements here.

At the beginning of the process, you should write a simple business plan. It would help if you thought about the many pieces of the puzzle connected to a successful outcome. Many novice restaurateurs, very often chefs, only consider the food component, but there is so much more. A well thought out business plan will include creating a unique concept, a competitive analysis, site selection, financial projections, equipment needs, staffing, and of course, the menu.

Let’s start with a concept

It’s essential that your restaurant offers a unique experience. It could be a Wine Bar with small plates, or a BBQ theme or a Create Your Plate concept. Whatever you decide, it is critical that the environment and “vibe” within the restaurant places the guest firmly inside the experience you’re attempting to create. Don’t confuse the guest with a concept that’s disconnected. As I often remind my clients, “everything touches everything else.” For instance, you wouldn’t use elegant tableware in a fried chicken restaurant or disposable plates in an upscale steakhouse. As obvious as this may seem on the broader elements, it’s essential to take that idea to every detail of the restaurant concept, no matter how small. Everything from the paint color to the music to the tabletops to the wall hanging must work together. The decor elements, the menu, and the service level need to provide the guests with a seamless experience that, when done well, goes almost unnoticed because it’s natural and authentic.

If You Build It, Will They Come?

Building a clientele is never as easy as hanging a sign over the door. It takes smart planning, execution of marketing, and living up to the promise in your mission and brand position statement. You should never assume, “if you build it, they will come.” Questions to ask yourself are; how will my restaurant connect with people? Why does my restaurant exist? What type of people am I looking to attract? What do they read or watch? How do they spend their spare time? What is the best way to reach them? Your concept should appeal to a particular, selected audience. There is no such thing as “everyone is my customer.” Knowing why and for whom your restaurant exists is crucial to success. Your marketing plan should offer compelling reasons why that guest base should frequent your establishment regularly. Is the concept created for health-conscious people? Is it aimed at Millennials or Baby Boomers? It is a full menu or dessert brand or a convenient, fast food, value-based concept. Your social media, print ads, and community outreach should focus on one single audience with one single message. Once you’ve built a loyal base of customers and repeat business, then you should consider expanding your base by marketing to others in the area with a proposition that appeals to them.

Your People Plan is Key

A great team will help you win everyday. Hiring great people is the first step in delivering service excellence and a consistent product to your guests. Your mission statement “the why” along with a corporate culture that emphasizes respect for employees, commitment to your guests, service to the community, and concern for the environment will guide you when selecting your staff. It’s not enough to hire people with restaurant experience; they should also understand and be excited about the mission of the restaurant. If not, they will go through the motions with an inauthentic approach and often fail at exceeding guest expectations. Examine your corporate core values and hire people that match it. Next, supply your staff with comprehensive, ongoing training and the proper tools so can they carry out the day to day tasks flawlessly. Hire for qualities, train for skills.

The Market and Competition

Understanding the market area where you’d like to open your restaurant is a crucial element to the plan. Carefully research the demographics to ensure there are enough people in the area that match whom you believe will embrace your concept. When looking for your location, work with an experienced commercial broker that can supply you with data to help you choose the area and the site correctly.

A full competitive analysis is also essential. For example, check the pricing of your competition. Be sure you’re not over or underpriced for the market. Check other services they offer, such as delivery and online ordering. Spend time in the market area, dine several times at as many competitors as possible, and position your restaurant to address the missing needs in the market. Having a unique value and selling proposition will keep you ahead of the game. Remember, everyone is vying for the same consumer dollars, so you need to create points of differentiation that will help your establishment stand out from the competition.

Consistently Great Food

Your menu must not only be relevant to the concept and the market but should be prepared and served perfectly every time. Restaurant guests expect dishes they grown to love to have the same flavor and high quality each time they visit. Inconsistent products can lead to disappointed guests, bad reviews, and slumping business. Your menu should be not only delicious but also simple to execute. The more straightforward the menu, the less chance of mistakes in preparation. Consistency increases guest satisfaction. Some chefs and “foodies” create menu items that are too complicated and require a highly skilled professional in the kitchen. This approach is fine if you intend to open a high-end restaurant staffed with high price personnel, but not in a fast-casual or family restaurant setting. A winning menu is simple, fresh, relevant, and great tasting. A competent chef can assist in developing dishes that are unique and great tasting that are also simple to produce with less skilled labor. If you have aspirations of owning more than one location, then simple execution, and consistent products are a must to achieve the goal of operating multiple restaurants.

Cash Is King

There are many reasons why restaurants fold. It could be the wrong concept, poor choice of location, not correctly researching the competition, poor service, an uninspiring menu, or bad food, to name a few. That said, the negative impact of undercapitalization may be the most frequent cause of restaurant failures. Knowing how much money you need to launch the restaurant is only the tip of the iceberg. You must assess ongoing cash needs while the restaurant is newly opened and gaining momentum. It may take many months for a restaurant to break even and then eventually become profitable. Being able to support the financial needs during this phase is often the “make or break” challenge that many new restaurateurs cannot overcome. A well thought out projection model that you create with the help of a professional financial advisor can save you from the frustration, negative financial impact and heartbreak of a failed restaurant. Considering capital needs for the first twelve to fifteen months is not only prudent but essential to the success of any new restaurant. You must be prepared to cover the operational costs and expenses as the restaurant “ramps up.” Carefully consider your cash needs and how much working capital you must have on hand, ready to deploy.

Have A Plan And Follow Your Dream

Owning a restaurant can be personally rewarding and profitable. Many people have built great restaurant companies following these simple guidelines. Desire and passion will only get you so far. Create your business plan as a road map. Your plan will help you stay on track when dealing with the many moving parts of launching and successfully operating a new restaurant.

For information on hiring the right restaurant consultant to help you get started visit: www.franchisegrowthsolutions.com

TOP 10 REASONS TO INVEST IN RIKO’S NOW!

RIKO’S THIN CRUST PIZZA…Franchise opportunities abound in every business category, but entrepreneurs interested in the fast-casual space, and pizza, in particular, should have Riko’s Pizza on their radar as a brand poised for growth and success with ground floor opportunities for franchisees.

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1. Pizza is a $50.7 billion dollar*1 American passion
The pizza industry was designated as the fastest-growing segment of fast-casual restaurants in 2017.*2 A Riko’s franchisee buys into a growth business with high consumer demand and a track record of solid growth year-after-year. The opportunity to bring America’s favorite comfort food to a franchisee’s local market ranks high among Riko’s attributes as a new franchisor in this extremely, profitable business category.

2. A proven business concept
The Riko’s business model has been refined over a 7-year period prior to expanding into franchise offerings. Riko’s founders have continually tried and revised products, systems, and operations as they evolved into a turnkey operation. Those hard-earned systems are passed to franchisees as easy-to-follow, foolproof guidelines for consistent results. The simplicity and ease of operations hold opportunity for owners with or without previous restaurant business experience.

3. Flexibility for Franchisees
Franchisees can choose from a flexible footprint that suits urban or suburban venues. The flexible business model is designed to work and succeed in any space. Riko’s fast-casual operation features take-out, dine in and delivery. Riko’s full-service casual restaurant features a family dining experience with a full bar and table service. Owners can purchase single units or multi-unit options that are commensurate with their experience and finances.

4. Multiple revenue streams
Diverse revenue streams including lunch, dinner, and late-night business with takeout, delivery, and fast casual dine in and full-service restaurant and bar options, gift cards and rewards programs offer multiple growth opportunities within a franchise.

5. Quality, quality, quality
Attention to details has made quality a hallmark of Riko’s brand. High-quality ingredients — nothing artificial — proven recipes, simplified menu, first-rate equipment, comfortable, contemporary venue design, staff training ensure business growth and a consistent brand image. Entrepreneurs are buying into a brand associated with quality at every level.

6. Streamlined, state-of-the-art business operating model
Riko’s has set standards and developed systems that are easy to follow and easy to replicate over and over. Pizza franchisees can produce consistent, great results. Both franchisees and their future customers are assured of the quality food and service that launched Riko ’s original success in three Connecticut locations. Pizza franchisees are armed with the tools and knowledge to produce consistent, great results. Riko’s is a turn-key business model that works across all processes. The goal: keep things simple and do them the best they can be done.

7. Traditional family values that resonate with consumers
Riko’s core philosophy: respecting family, serving great simple food with a family-friendly ambiance, offers an appealing alternative in an ultra-fast food world. The Riko’s guest experience is warm and casual, fast without being harried. It’s a comforting experience that engenders customer loyalty and on-going, multi-generational business.

8. Comprehensive training & support
A good franchise offering includes support and training . That’s why Riko’s consulted and hired industry experts to develop a first-class training program. A five to six-week long training program — with modules at the company modern training center and owner’s location — takes franchise owners through all phases of the business; covering all the components necessary to effectively and efficiently manage a Riko’s Franchise business. A full suite of manuals provides on-going reference and instruction for owners.

9. Owners with passion
As a franchisor with a passion for growth and quality, Riko’s future is guided by passionate, involved owners with a hands-on approach to day-to-day business as well as an eye on long-term growth strategies. The active 360º business outlook ensures Riko’s is prepared to adapt, adjust, and seize new opportunities as they arise. The formula is set, but it’s constantly fine-tuned for success.

10. Community-centric focus
The success of the Riko’s original locations is grounded in community involvement. Riko’s mission in all franchise venues is to be part of local family life. Franchisees are trained to be local in their location and engage in sponsoring local youth sports teams, supporting school events, donating pizza to community events and more as a means to building relationships and thanking customers for their loyalty.

For more information please visit: www.rikosfranchise.com