Habits – The Big Secret to Marketing Success

What do you think you need more than anything else to attract more of your ideal clients?

Many people will say, “better information to show me how to do what works.”

Others will say, “more motivation and drive to implement what I already know.”

Another common answer is, “more time to fit marketing activities into my schedule.”

And lots of people will say, “I need better goals and more clarity about what I want to achieve.”

In writing this ezine/blog for the past 20 years I’ve talked about the importance of all of those.

But I’m finally understanding a factor that is much more important: good habits.

Over the past year, I’ve been a big advocate of the writings of James Clear. He writes a blog about success and habits. And he just came out with his first book, Atomic Habits, which is fantastic.

Even though James isn’t a marketing expert, I’m convinced he’s right when he says that the ultimate determinant of success is building positive habits.

This idea is simple but true: Self-employed professionals who establish regular marketing habits have a much better chance of succeeding than those who don’t.

And the crazy thing is that the four items – information, motivation, time, and goals – I mentioned above don’t actually make a huge difference.

Information. These days, we have access to more information about marketing than ever before in history. And much of it is free and instantly available through a Google or YouTube search.

The problem is that most of us have not established a regular habit of studying what we need to know to become better marketers. The information is useless unless we become proficient at implementing it.

And even if we pay good money for courses and programs, much of it goes to waste. I just learned recently online that 97% of people who buy a course online never complete it.

Motivation. If we measured motivation by intention, we are all motivated. Don’t we all want and need to grow our businesses? But we keep getting distracted and don’t follow through on our intentions. Again, the issue is poor habits.

Time. If only we had more of it. But unsuccessful marketers have just as much of it as the most successful ones. The key is that they dedicate more time to implementing regular marketing habits.

Goals. Nothing wrong with goals except that they are only a starting point for success. And they can get us stuck in the future, instead of doing what needs to be done today – the routine marketing habits that we perform every day or week.

“A habit or system beats a goal every time.” – James Clear

The research is in and the conclusion is clear.

Establishing positive and consistent marketing habits have a bigger impact on marketing success than anything else.

We may have great information, high motivation, lots of time, and clear goals, but unless marketing activities are performed regularly and habitually, the chances of success are slim to none.

The question you should be asking is, “How do I start establishing better marketing habits?”

James’s Atomic Habits goes to great lengths to share a multitude of ways to become an expert habit practitioner. So I highly suggest you get his book. It could be the most valuable ‘marketing’ book you’ll ever read.

But let me also give you my perspective on what it takes to establish new marketing habits.

The C – SPAT Model

This is a model I came up with for one of my marketing programs.

Coaching or Context. A coach declares the game, how it is played and how to win at it. And this creates the context in which you play the game. It helps if you have an outside source that can hold you accountable to play by the rules necessary to succeed.

This principle is why when you’re working with a coach or in a program that you suddenly find it’s easier to take action and form positive habits. The context of the game helps shape your behaviors.

Notice that all professionals such as doctors, lawyers, and accountants go through rigorous training in the form of a professional school and internship. And in this context, professional habits and protocols are established.

As independent professionals, we’d all prefer to do things on our own, charting our own direction. That’s nice, except that it doesn’t always work very well, does it?

Study. A big part of the game is study and learning the body of knowledge necessary to perform effectively. Again, the information required to be an effective marketer is readily available, but you need some assistance in sorting the wheat from the chaff and studying what is most useful.

Planning. All successful marketing needs a plan. The alternative is implementing random marketing activities with little structure and direction. So it’s not how much you know, but how you put what you know into action.

Action. Success doesn’t come from being busy or doing a lot of things, but in doing the right things at the right time. This is where establishing regular marketing habits comes in.

To some, it might be writing an article once or twice a week. For others, it may mean setting up more meetings with networking contacts. Or it could be booking regular speaking engagements.

The secret to making this work is to leverage the first three steps of the model – Coaching, Study, and Planning, into marketing Actions that you perform as consistently as possible.

Tracking. What gets measured gets done. And when we fail to measure, habits don’t tend to stick. When we measure and track habits, the chances increase dramatically that they are performed consistently.

It can take some time to establish positive habits. You know that’s happened when you don’t even have to think about it anymore; you just sit down and write that article every Monday or make five calls to prospects every week.

And when you’re in action like this, you create a feedback loop, learning what works the best and what doesn’t. This enables you to fine-tune and adjust over time until your marketing habits become more established.

Not Sure If You Have a Brand?

Not sure if you have a brand, if you have a business then you have a brand it’s all a question of how successful you are. Follow our checklist below to see how you measure up. Tick all the boxes and chances are you have a great brand you are on the right track. If the checklist highlights areas to work on use this as a guide to make sure your brand hits the right note with your customers.1.Relevance: I will let you in to a secret, a great brand is all about your customers.
- Do you meet their needs?
- Do you know what they are thinking?A business and brand needs to match your business benefits to customers needs. Your brand should evolve and change as you customer needs grow and develop. Creating a brand is never static and should always be relevant to your ideal customers. If you don’t tick this box you can bet your competitors will offer a brand promise that does meet your customer need.2. Simplicity: OK so you can wax lyrical about your products and services, use lots of text and jargon, have a number of themes to show how good you to wow your customers, but you run the risk of confusing your audience to the point that they do not understand what you can do for them. It is essential to continually monitor your brand, the promises you make to your customer how you are viewed by them and the image that is projected. Keep your message simple and to the point that way your customers can be in no doubt what you are trying to tell them. So gather all your marketing material together, stand back and look at it, better still get your friends and family to look at it and tell you the message they get from your business.
Can they tell you what your offer is?3. Differentiation:
Do you know what makes you different?
What made your customers choose you?
The bottom line is you need to be different, or show a different position to their problem, what’s more you need to back up why your different, this is where facts. Figure, awards and most importantly customer feedback is crucial to differentiate you from the rest of your industry. Can you identify what is unique about your business?4. Believability: Do your customers believe what you are saying?
If you are trying to sell ice to inhabitants of dessert you have to back it up with how it can happen and why it will change their life. If your claims are wild or even if you have too many star claims you run the risk of customers not believing in your product or service.
Do customers believe your brand message?5. Credibility: Whatever messages your brand sends your customers you need to deliver the goods. Take a business that who brand promise is that they are customer focused. They are committed to researching suppliers to get the best price for their customers, they hand pick and pack their goods to make sure they arrive in tip top condition. Great so far they are really working their brand promise, but imagine if their staff never said please or thank you when dealing with customers. The brand would be tarnished in an instant. Every touch you have with your customers either meets your customers expectations of your brand of not, and we all know that the knocks to a brand are harmful.Does your brand deliver your brand promise?6. Defensibility: Now we all know that copying is the highest form of flattery! But do you really want a bunch of mini me’s operating and praising you hard earned customers away from you. Constantly monitoring your brand and delivering the same message to your customers will build brand loyalty and a defense to any invasion of your brand.
Can you brand with stand attack?Keep this checklist to hand, print it out and stick it on your wall, include it in your monthly management meeting or even load it as your wallpaper. Whatever you do use it to protect, build and reinforce your brand to make sure your business really does have a style all of its own.

How to get your first Michelin star

A Michelin star is a prestigious award given to a restaurant by the Michelin Guide. In this article, we will explore the necessary steps to achieving and maintaining a Michelin star rating for your restaurant.

A Michelin star is a prestigious award given to a restaurant by the Michelin Guide. The Guide awards restaurants one to three stars,Guest Posting which is considered the highest recognition in the culinary world. The number of stars awarded reflects the restaurant’s overall quality and excellence. In this article, we will explore the necessary steps to achieving and maintaining a Michelin star rating for your restaurant.

Becoming a Michelin-starred restaurant is no easy feat. It takes years of hard work, dedication, and a commitment to excellence. But it’s not impossible. If you’re willing to put in the effort, you can achieve the same level of success as the world’s best chefs. In this article, we’ll walk you through everything you need to know about earning a Michelin star. We’ll discuss what Michelin looks for in a restaurant, and we’ll give you some tips on how to improve your cooking skills and restaurant hygiene. So, if you want to make your mark on the culinary world, read on. Let’s find out how to get your first Michelin star.

What is a Michelin star?
A Michelin star represents the highest possible status in the world of restaurants.

The chefs who are recognized by it have a higher reputation than those who had the slightest of credits under their belt.

Only ten percent of Michelin-starred restaurants have been fired from this prestigious tag.

Even if the restaurant owners get it back, they are not completely reinstated to the being listed at the time of release.

A Michelin star makes the restaurant secure a long-term place on the list.

The involvement of a restaurateur with these stakes is mandatory.

It is true that there are many restaurants across the world with only one star.

For instance, in 2009, the first time the Michelin Guide awarded it, three stars were given.

Today the restaurant collection has increased. Currently, there are no fewer than 1333 restaurants in the Michelin Guide.

Routines with four to nine qualities of three stars.

What is a Common Goal of Food Stylists?
The food stylist’s role is mainly fulfilled by styling food according to the best standards for different occasions and food consumption.

The role of the food stylist is to create any particular image of any food by styling it in a particular way using applicable props.

A food stylist is hired by the chefs for a certain meal or event, for example, to create the desired appearance of a food item. The main purpose is to provide the catering company with essential information on the form of the proposed service.

This is a rather hardworking job, as food stylists spend their time editing food images precisely to create a high-quality, eye-catching and pleasant image of the special meal, they are hired for.

They very often have to spend a lot of time in front of the camera.

When working with wine there are certain strict rules that have to be followed. (Check out How can I be a successful wine stylist?)

The culinary pair is responsible for the creation and appearance of the wine label, so it is pretty important to leave no room for error.

How to Styling a Plate?
Many restaurant chefs will simply eat their meal while it is still in the kitchen, with the dish still covered.

However, this may severely tarnish the restaurant’s image especially if the items are mixed together.

Often, the chef will clean the dishes themselves, place them back on a stand or straighten the plates and arrange the utensils on the table.

Flatters and bowls should be appropriately sized for the amount of food that you have.

Cork boards with good images of the dish should highlight the liquid centers and desserts of courses rather than make the main dish look out of place.

If the plate is too big, the chef may face difficulties in giving the customers an optimal finishing touch.

To avoid this, the chef should preferably make the dishes even in size.

What you should do:

Stock up on food for the base.
24 servings should be 153.25% of your dish.
1 serving should be 100% of your dish.
When Does Paying Attention to Appearance Make Business Sense?
In theory, the answer is never because tastiness ultimately determines a restaurant’s success, not the appearance of the space or food. However, food can be even more appealing and exciting when it is served in a good-looking place, so in theory, again, good looks should matter.

In order to maximize their potential as restaurant owners, celebrities, and business people often go “downmarket” and use cosmetic enhancements to try to look better. Restaurants should do the same.

They load their menus with choices in the hopes of getting more customers, and when they succeed, there will be more diners.

There is a pattern that usually makes up 75% of CA. Restaurants – There is no good explanation for why people come here. It only makes sense to come here.

Equip your restaurant with quality commercial fridges
At this time, if you ask a chef or anyone in the business, they may use the language, “classic”, or “good refrigerator”.

In the culinary world, another term is used to aptly define food grade fridges for restaurants. This term is “commercial refrigeration equipment”.

If you work in a restaurant business, you may use and opt for commercial equipment when cooling your storage room. You may feel excited as you saw that commercial refrigeration equipment comes with many benefits in comparison to your home or office refrigerator.

One of the biggest benefits is energy efficiency. Commercial refrigerator also continues at a lower temperature for more than 5 days. The commercial fridge will consume 2 – 13kWh daily. A home or office fridge can consume up to 45kWh daily.

Another advantage is lightweight. The commercial fridge is easily manageable too. So if there are a lot of refrigerators you need to move from position one or position two for storage across an entire space, you probably won’t need to worry about controlling your equipment. Economical surfaces or the number of shelves also add buy when opting for commercial refrigerators.

Conclusion
The Michelin Guide is the most respected and coveted restaurant guide in the world. It was created by the Michelin brothers, who started out as tire manufacturers in the early 1900s.

In the beginning, the Michelin Guide only awarded stars to restaurants that were located near their tire factories. Over time, however, the guide evolved into an independent authority on fine dining, with inspectors traveling the world to assess restaurants and award them stars accordingly.

These days, getting a star from the Michelin Guide is a coveted honor – and one that can make or break a restaurateur’s career. In this article, we’re going to take a look at how you can too get your hands on a Michelin star for your restaurant.


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