|
When you first start a business, someone is going to tell you to figure out what makes you different. So you think about it. You end up saying things like āIām affordable and reliableā or āI actually care, unlike the big corporationsā or maybe something more specific, like all natural ingredients, small batch, no shortcuts, nothing artificial or mass-produced. And it feels right. You put it on your website, your bio, your pitch. Then nothing changes. Not because the product is bad. Not because you need to post more. Itās because a USP, a unique selling proposition, is actually the weakest version of the strategy most people think theyāre running. Hereās the thing. Every business has a USP on paper. āWeāre different because X.ā Okay, but so does every other business chasing the same customers as you. The businesses people actually remember arenāt leading with a tagline. They built whatās called a Unique Mechanism. Which is the specific WAY they deliver results, not just what they sell. P90X is a good example. Instead of just selling workout DVDs, it built its marketing around āmuscle confusion,ā a simple idea people could remember. That message helped people remember P90X, and the program later earned more than $700 million in sales. Same audience. Same goal. Completely different explanation of HOW their thing actually worked. Chick-fil-A didnāt invent the chicken sandwich. But they made āMy Pleasureā their signature response and built a customer service culture around it. They sold something people already knew, but in a way people remembered. The āwhatā stayed the same. The āhowā made the difference. Iāve been thinking about this with my blog and also this newsletter lately, too. For a long time Iād describe it as āplain language, no hype, real advice for beginners.ā And thatās true. But itās also kind of nothing, if Iām being real. It says more about what I donāt do than what I actually do differently. The more real version is closer to something like, I take business and marketing ideas that feel too hard to understand and explain them like a friend sharing real experience, not like a consultant or some expensive $997 course. Thatās the mechanism. Everything else is just the delivery format. So the question is, do you actually know the HOW behind your business? Not just what you offer, but the specific thing about the way you deliver it that nobody else does, or at least nobody else explains clearly? Most people ignore that part. Then they wonder why āaffordable and reliableā isnāt pulling anyone in. Cheers, Minosh P.S. Also, if selling on Pinterest is something youāve been thinking about, hereās how to actually set it up. |
Online business and marketing lessons from what's working out there, researched and handed to you every Thursday.
Most of us picture starting a business the same way. I mean, you pick a name, build the website, and then spend months (sometimes years) trying to get the first few customers to even notice you. Every time, you start with nothing. I was reading Business Insider the other day and found a story about a guy in Japan named Kengo Ohama. It kinda made me look at the whole thing differently. Heās 31 and always wanted to run a cafĆ©. Earlier this year he found one listed on a business succession site....
Most of us were told the same thing at the start. Donāt go too niche, youāll cut down your market. Sell to more people and youāll get more sales. Sounds logical. But real life is starting to look different, maybe a lot. Shopify surveyed 18,000 shoppers across nine countries for its holiday report, and 65% said theyāre likely to use AI for at least one shopping task this season. Thatās not Google, not scrolling Amazon for an hour. They just describe what they need to ChatGPT or whatever they...
Thereās a salt works in Malden, West Virginia. Population about 3,000 and surrounded by the Appalachian Mountains, sitting on top of an ancient ocean buried underground for hundreds of millions of years. A sister and brother revived their familyās salt business there in 2013. Everything is done by hand, brine pumped up from 350 feet below, dried in sun houses, raked, packaged, shipped right from the farm. A staff of fewer than a dozen people. Their salt ships to high-end restaurants in Tokyo...