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#53: Four questions to ask before you hire your first employee

By Julia Bickerstaff - Tuesday, July 31, 2012

 

This article was originally posted over at Business Chicks

When one becomes more

How do you know when you need to hire your first employee? Here's four ways to work it out ...

No-one builds a business alone. Not even soloists. Sooner or later whether we are building a big business or small, we all need help.

Help comes packaged up in many different ways. Early on in a business’s life it might be in the shape of a contractor (to develop a logo), a coach (to help articulate the strategy) or an adviser (to help with legal stuff). But often even the most ardent soloist realises that while this sort of help is great, what the business really needs is an employee.

We’re often hopelessly late in hiring our first employee. Not that that’s surprising - becoming an employer is a big decision. But I think we shut down our thoughts on the prospect of taking on an employee because, frankly, it’s a bit scary.

It’s not great to leave hiring our first employee until we’re desperate - when that happens we tend to hire the first vaguely appropriate person we meet and spend the next few months wondering how to, er ... exit them. As they say, it’s better to dig your well before you are thirsty.

So how do you know when you need to hire an employee, whether you can afford one and whether hiring an employee is actually the right answer? Here are four ways to think about it.

 1. What’s the problem?

Start by asking yourself what’s stopping you progressing your business. If the answer is one of these three then it’s probably time to hire:

?     You are too busy. Basically you don’t have enough time to do all the things that need doing (selling, marketing, making, delivering etc) and as a result you are either losing opportunities or making mistakes.

?     You are out of your depth. This happens when you realise that your business requires a skill that you don’t have. For many business owners that skill is simply administration (business builders often love doing new stuff and the technician stuff but are stifled by admin). For others it’s often actually selling and marketing.

?     You aren’t enjoying the work. It’s quite possible to be skilled at what you do but dislike doing it. If this is the case, it blocks your ability to get on with other stuff. Wouldn’t it be marvellous if someone could do it for you?

2. If you could hire an employee what would you get them to do?

Before worrying about how you can afford an employee, think first about what you would like them to do.

 A great starting point exercise is this: imagine that money is no option which one person would you hire first and what would the specifics of their role be?

 For example would they be hired to sell (find customers), do (perform revenue generating work) or support (admin)?

 Thinking in this way frees you up from the confines of your financial position and allows your mind to work out what the best help for your business would be.

Once you’ve done the wishful thinking exercise use this (with a good dose of reality) to scope out the role of your first employee.

3. Can you afford to hire an employee?

There are two parts to looking at the vexing question of ‘can you afford an employee?’.

The first part is the big picture bit. The thinking is this. Provided your employee brings in more dollars than she costs, you can afford to hire her.

This works in two ways: if she’s a sales person she should literally pay for herself by bringing in enough profitable work, if she’s a support person she frees you up so that you can do the additional profitable work. Either way it’s maths. If you are going to pay an employee $40,000 a year, can you calculate how you will use her time to cover her costs?

The second part is the short term cash flow implications of hiring someone. Can you actually afford to pay her? My quick tip here is to save up in cash the equivalent of about three months of your employee’s salary before you hire her. It can easily take that long before you start to see the impact of having the extra pair of hands.

4. Are you ready to be an employer or is outsourcing a better option?

Having an employee is not just about being able to afford it - the whole relationship is quite different to outsourcing to a contractor. You will need, for example, to train your employee, keep them busy, look after them, manage your employer obligations (working conditions etc) and of course you can’t just show them the door if you fall out of love with them.

But don’t let that put you off. Becoming an employer is the start of building a proper business, one that’s no longer just about you. It’s exciting, rewarding, challenging and a relief. Oh yes and it makes for a better Christmas Party too.

#52 The simple way to outplay your competition

By Julia Bickerstaff - Friday, July 27, 2012


Have you ever felt a little overwhelmed by your competition? Wondered how you are going to outplay them? Wondered how you are ever going to be first choice for customers?

Some of us are fortunate enough to work in very niche areas, but the rest of us have chosen businesses that operate in a crowded market place. For the latter I’m thinking mainly of people who are using their ‘trained’ skill as the basis of their business. So recruitment consultants, personal trainers, photographers, bookkeepers and the like.

If that’s you, how do you get ahead?

Often we look for a quirky difference, or something amazing and revolutionary. But the search can be long and fruitless. Finding nothing that customers actually want.

I worked with a client once whose business had been badly impacted by the arrival of cheap imports from China. The business made stuff for hotels - pipes and widgets to get beer from the keg to the tap. They spent years trying to find clever ways to be different to their overseas competition.

One day the boss was talking to a customer about how he was trying to improve the product. The customer leaned over and said “Don’t bother mate, all I care about is you delivering the stuff in full and on time”.

And that’s how the company found their difference. They didn’t do anything clever, they didn’t do anything quirky or fun. They just made sure they delivered everything in full and on time. And guess what? They blitzed the competition.

As they say


 

So thought for the day: “What is the simplest thing (that your customers want) that you can organise yourself to do better than your competition?

#51 Pricing for wimps. Should I charge the same as my competitors

By Julia Bickerstaff - Tuesday, July 24, 2012

 

This article was originally posted over at Flying Solo.

Should I charge the same as my competitors?

Previously we looked at calculating our absolute minimum hourly rate – not in order to price our work at that rate, but to ensure we don’t go below it. It sounds obvious but scarily we often get it wrong. Now that we know how low we can (or can’t) go, we need to get an idea of how high we can pitch our price. 

A favourite way of doing this for most soloists and small businesses is simply to charge the same as everyone else. This has appeal because it is quick (a few secret shopper phone calls and you’ve got your price*) and it’s comfortable (if everyone else is doing it, then it must be right). 

But isn’t this lazy-man pricing? Shouldn’t we, as they say, be running our own race?

The answer is to do a bit of both. 

I don’t think you can set prices without having some idea of what competitors are charging. On the rare occasion that I have seen businesses set prices with complete disregard to competitors’ pricing, they have, funnily enough, charged less than the market rate. In each case this turned out to be an unprofitable strategy. 

Keeping an eye on competitor pricing is essential as it gives you a useful benchmark, but that is all. Charging the same as competitors could cause you to under- or over-charge. Why? Because your offering isn’t the same as theirs. 

Unless you are in the business of selling an indistinguishable commodity (where price is the sole defining characteristic of your product) then you are different to your competitors and you need to price accordingly. 

Here is how you can price with reference to your competitors: 

  1. Identify competitors that are most like your business. This means the businesses that sell a product similar to yours to the same (tightly defined) customer. If you don’t have a close competitor – that’s great news, just pick those that are closest.
  2. Find the price of your competitor’s offering (research between three and five competitors so that you can get a good broad range).
  3. Clearly articulate the differences between your offering and your competitor’s offering. What extra things do you do? What do you do less of? What do you do more of? What are you better at? What are you weaker at? Who has the better reputation?
  4. Consider those differences, and determine which ones are worth something to your customer. If you were to start your price at that of your competitor’s, and added and subtracted your differences, should your offering be higher or lower? Think about it in percentage terms: is your offering two per cent higher, 20 per cent higher, or more? 

This is a thought process rather than a scientific calculation, but you’ll find it gives you a good idea of where your pricing should be. 

* Finding out your competitor’s pricing is not always easy. It’s hard to know exactly how much other businesses would quote for the work involved in your bespoke project, but you can get an idea by finding out how they have priced other projects. It takes a little detective work, but it’s (ethically) possible. 


#50 Four pricing lessons from Business Chicks!

By Julia Bickerstaff - Friday, July 20, 2012


Lots of you are enjoying the real life pricing lessons, so here’s another.....

I’m a premium member of Business Chicks and recently got this email. In essence the email announces a price increase for the annual premium membership. But not for everyone. Existing members get to renew at the current rate, and with no catches!

Now most of you know that I’m an advocate for small business price rises, not because I want us customers to pay more, but because most small businesses woefully under-charge, and as a result of their ‘generosity’ they make very little money.

So it’s very unlike me to find an example of a business that hasn’t raised prices and hold it up as a good example. But today that’s exactly what I’m doing.

This Business Chicks email is a clever pricing tactic which you might be able to use yourself.

Here’s why it works:


1. It locks your current customers in without handcuffing them

The email doesn’t explicitly say this - it doesn’t need to  - but if premium members cancel and rejoin they will do so at the higher annual fee. So if they’re umming and ahhing about whether to continue their membership, the underlying threat of a price increase might sway them to stay.

Think about your business, are existing customers leaving? Could you convince them to stay by doing this?

2. It rewards loyal customers and early adopters

The trouble with a lot of offers is that they reward new customers rather than existing customers. If you think about it you’ve probably seen far more “joining” discounts (think gyms!) than you have longevity bonuses. It’s because membership businesses (wrongly, but that’s a subject for another day) tend to focus only on new members.

By freezing your membership fees for existing customers you are rewarding them for their loyalty. And if you are a relatively new business, you are rewarding them for buying into the program when it was new. But you need to tell your customers that you have done it. And that’s what the Business Chicks’ email does so neatly.

What happens in your business. How are you rewarding your loyal and early customers?

3. It reminds people they are members and should use it!

One of the problems with membership programs is that people forget that they have the membership (seriously!) so they don’t use it. Does that matter? Yes. If they don’t use it, they won’t see the value in it and if they don’t value it they won’t renew. It’s that simple.

This email serves as a neat ‘remember you’re a member” note!

Think about your business. How do you encourage your customers to use their purchase?

4. It feels generous

Finally, it just feels generous. When an email lands in your inbox giving you something nice that you didn’t ask for, it’s good! As a business, generosity that’s spelled out (‘we’re not increasing your price’) works. The sort of generosity that’s meted out by small businesses in the form of under-pricing doesn’t work as no-one know’s you’re doing it!

How can you do ‘generous’ without making it gimmicky?

PS Kitchen @ The Business Bakery is coming soon and we can’t wait! Reply to this email if you want to be one of the first to join!

#49 Part 2 of ‘A great way to prove you are, indeed, the expert’.

By Julia Bickerstaff - Tuesday, July 17, 2012


A couple of weeks ago (in blog #45)  I shared a video from Blyss Chocolate showing the founder, Alyssa Jade McDonald giving a great explanation of the different types of cacao bean which really  positioned herself, in a very elegant way, as an expert.

I got lots of feedback on the blog post - everyone loved the Blyss video and many of you wanted to do something like this yourselves. Alyssa Jade has promised to put together a quick how-to (yippee) so I’ll keep you posted on that.

A few of you mentioned that while you’d love to do a series of video’s you don’t exactly relish the thought of being in front of the camera for a Blyss style video, even though you know it would work a treat.

Julissa from New Work Photography wrote in saying “I'm a little camera-shy (weird for a photographer, I know) but don't mind videos that show what we do”

I loved her video and thought I’d share it with you. It might inspire you with different ways to show your expertise.

#48 Should I go into business with my friend? 4 things to think about.

By Julia Bickerstaff - Friday, July 13, 2012


“Should I start a business with my friend?” Hmm, it’s a tricky question, but one definitely worth thinking seriously about, because most business partnerships that start in friendship seem to end in tears.

That might sound melodramatic but when I think back to all the business partnerships that I’ve come across over, say, the last 10 years (which would be more than 200 businesses, although some barely got off the ground) only a handful emerged unscathed.

That’s not to say don’t do it. Having a business partner can be fantastic. If you find the right person then you’ll have a better business than if you go it alone. And it’ll probably be more fun too.

But just because someone is your friend, doesn’t mean she’ll make a good business bedfellow.

When people ask me whether they should go into business with their friend, I get them to answer these questions. It’s not an exhaustive list but I know that if many of the business partners who’ve had a rocky ride had answered these before they’d started, they probably would have done things differently.


1. Do we want the same things out of the business?

“Are we in this business for the same reasons?” is, to me, the biggest question. I think you need to get really honest about what you want/need the business to do for you in terms of money and what you are prepared to invest in terms of time. If there’s a bigger purpose to the business that you both believe in and are motivated by (helping people in some way) all the better.

Being in business for the same reasons will help you get through the wobbly times when the business seems to be sucking your time without giving you enough in return. And it will help you navigate the tricky times such as when you or your business partner starts or expands her family.

2. Do we have the similar values?

It’s often hard to articulate one’s own values, but really it’s just about the way you do things and within that, what you hold as important.

A tiddly example is time keeping. Some people are obsessed about being on time to places, other people couldn’t give two hoots. If time keeping is important to you, it’s one of your values.

In a business sense you and your potential business partner may have quite different values - you may be pernickity about quality while she just want to get the job done and out of the door. These differences feel pretty minor to start off with but they become increasingly irritating the more you work together. Not unlike, some may say, a marriage.

3. Do we have different but complementary skills?

There’s no point in going into business with someone who’s good at the same things as you, and lousy at the stuff you’re lousy at. You want to find someone who can do the bits you can’t.

If you’re a marketing/sales person you might want to join forces, for instance, with a numbers/operations type. Some of the best partnerships I’ve ever seen are where a quiet and studious technology geek joins up with a sociable marketing maven. As friends you wouldn’t put them together, but as business partners they are amazing.

4. Do we talk straight with one another?

Finally, can you tell your friend exactly what you’re thinking, without worrying about hurting her feelings?

Many of the business partnerships I know that failed did so because the partners couldn’t talk to each other about the less than pleasant stuff. Small things grew into big resentments because they weren’t discussed and knocked on the head early enough.

And finally....

My last piece of advice would be this. If you’re keen to have a business partner, work out all the characteristics you would like that partner to have, then go looking for someone who’s got them. If that person turns out to be your friend, fabulous. If not then in the long run you’ll be happier having kept the friendship and business separate.

# 47: Got competition? How to make it work for you

By Julia Bickerstaff - Tuesday, July 10, 2012
 

With the London Olympics just around the corner, I’ve been soaking up all sorts of Athletics statistics. One of my favourite discoveries is this:

In 1972, at Munich, Valery Borzov won the Mens 100m in a time of 10.14 seconds. That time is 0.02 slower than the Qualifying time for the London Olympics (10.12 seconds). This means that every male 100m runner at the London games will be faster than the gold medal winner 40 years earlier.

How did this happen? How did we humans improve so much in the last 40 years? Well there’s a bit of sport science, probably a few drugs under the carpet somewhere, but most of all it’s because there’s competition.

When we don’t have much competition we settle for being just a little bit better than the rest. We do just enough to be ‘good’. We don’t reach our full potential because no-one is pushing us.

When there’s lots of competition we have to try very hard to be better than everyone else. And  it’s this very sense of competition that gives us the energy to learn, practise, experiment and improve. In a nutshell, the more competition we have, the better we get.  

Let’s be honest, in small business land we don’t exactly welcome competitors with open arms. It’s irritating when someone else starts up on our patch doing what we do. And it’s insanely so when they have the audacity to do it a little better than us.

But what do we do then? Sulk, have a little whinge with some dear friends, and then......we pull our socks up. We don’t want to be outdone, we know we can do better and we get on with it.

Often the stuff we need to do to make a difference is quite small. It’s the stuff we know we should do but, ugh, can’t quite be bothered. We’ve slacked off returning calls quickly, getting deliveries out in a tight turnaround, writing our blog.....we’re still doing a good job, But we aren’t doing a great one.

You might not have had a new competitor step into the scene recently, in which case you wouldn’t have had this wake up call. If this sounds like you then today’s tip is to find two or three competitors and go and have a snoop around at what they are doing.

Ask yourself:

 - What are they doing better than me?
- Being achingly honest, are they doing an overall better job than me?
- What can I do differently to edge my business in front of them?

You may have heard people say “ignore your competition” . Certainly it doesn’t pay to obsess about every move that your competitors make, but do you really think we’d have a current 100m world record (Usain Bolt) of 9.58 seconds if runners hadn’t been keeping an eye on each other over the last 40 years?

#46. Eight pricing lessons from the restaurant industry that apply to your business too

By Julia Bickerstaff - Friday, July 06, 2012



As you probably know from other pricing blogs and articles I’ve written, I’m adamant that while there are lots of ways to look at pricing, you’ve got to start by making sure you cover your costs.

So I was nerdily excited when Alexx Swainston Stuart (founder of Luxury Tastings) passed me this article. It’s a very well written piece all about pricing, costs and the restaurant industry.

The article itself is well worth a read, but it also inspired me to write the following eight pricing lessons that apply to all businesses.


1. Rules of thumb are good but you can’t beat a proper costs analysis

The article starts by saying “the standard approach restaurant owners take to calculate the price of their dishes is to take the cost of the protein and multiply it by four. But.... it's not as simple as that. And however careful their number-crunching, none can afford to get it wrong.

Lots of us use a general rule of thumb to estimate a price based on costs, but every so often we need to check that our rule of thumb is right! I know a baker who sold her biscuits at less than cost for a whole year because she got her rule of thumb wrong.

2. If you can’t get the price you need to cover your costs, look at changing your ingredients

The article goes on to say “At Aubergine.....Ben Willis says food costs him an average 30 per cent. But he's also looking to persuade diners of the joy of cheaper cuts - not only more exciting to cook and eat, but more affordable to put on the plate. This, he says, is what's behind most restaurant trends.”

If the cost of your ingredients pushes your price up beyond what customers will pay, you need to change your recipe, whatever business you are in. It’s not easy to use a cheaper substitute but if your customers won’t pay for the top end version, you really don’t have a choice.

3. If you’re feeling price pressure, get creative and cut some things out all together

Ever wondered where tablecloths went and why your favourite restaurant has started a “no bookings” policy? It’s all about saving costs but it’s done in a neat way. While '' the disappearance of tablecloths means savings in storage, washing and ironing” most tables look pretty good without them.

What can you take out of your business without losing the magic?

4. If you hate doing the maths get someone to help you

Ben Willis of Aubergine is honest. 'I get no excitement over sitting down with a calculator and adding things up” he says “so I play to my strengths and …..my wife [does] the numbers”

Most people start their business so they can do their craft (be it food, art) or follow their passion (teaching, music). Few (I’m probably the exception here!) like playing around with numbers. So if you don’t like the maths hire someone to do it for you, that way you’ll be sure to set your prices above your costs and if it saves you making a pricing mistake it will be the best money you ever spend!

5. Know the cost of your key items

Ben Willis may not like maths but he’s completely on top of the price of his key items (these are the ingredients where even a small change in the cost will have a big impact on profit).  As the article says “Willis recites the prices of key items without hesitation; he clearly knows the costs intimately. Skate wing is one of the cheapest things he serves, at $4.99 a kilogram. Also blue mackerel, at $6.50 a kilogram.”

Once you’ve done your cost analysis (see 1 above) and proved your rule of thumb works, you just need to keep an eye on the cost of your key items. It shouldn’t be hard to do.

6. Know how many you need to sell

“For any restaurant, of course, no matter what pricing structure you apply to a dish, the equation only works if you get people through the door. As Willis says, if he's half full, he's losing money; three-quarters full or more, he's doing okay.”

It’s the same for any business with sizeable overheads - you need to work out the minimum number of customers you need a week to cover your costs. And then you need to make sure you get them!

7. Price bundling

Willis calls it  ''menu engineering''  - I call it ‘price bundling’  - so he does things like ‘a set price for two ($62) or three ($75) courses and at the weekend, he only offers a three-course menu and there's no BYO.’

Price bundling can be a useful way of making prices more attractive to both you and the customer. Let’s say an entree costs $20, a main $35 and desert $25. If your customer normally just buys an entree and a main she might be tempted to go for the a set price three course for $65 because the desert is a ‘cheap’ $10. She feels like she got a bargain and you get to sell more. (You do need to do your maths first though so that you ensure the bundled price gives you more profit than just, say, the sum of an entree and a main.)

8. No-one ever tells you your pricing is right

Most of us get pricing comments at sometime or another and they are not always helpful.
As Willis says ''I have some people who come in here and think $75 is ridiculously expensive, and people who come in here and think it's ridiculously cheap. For some reason nobody comes in and says your pricing's about right.''

I think it’s useful to listen to pricing comments just in case you come across a gem. But don’t get hung up about everything that’s said. Your customer is just one opinion and you’ve got a lot more data  - you know your costs, you know your competition and you also know that you have plenty of repeat customers who love what you do, at the price that you charge. So don’t panic and change your prices on the strength of a single customer comment

#45 A great way to prove that you are, indeed, the expert

By Julia Bickerstaff - Tuesday, July 03, 2012


Experts get to charge higher prices than non-experts. This means that experts get to earn more money per hour they work than non experts, and this gives them a choice. Work lots of hours and earn more money than the non-experts, or work less hours and earn the same as the non-experts.

If you want to run a great lifestyle business (one that both funds and fits into your desired lifestyle) it doesn’t take a genius to see that it pays to be an expert. Quite simply, you’ve got more choice about trading dollars for time.

Of course you can’t just decide to be an expert, there’s a cost to it: many years of learning (formal and informal). So being an expert’s not a short cut to a fabulous business, but if you’ve already put the effort in, you may as well use it to good effect.

The trouble is I think we find it hard to say, and even harder to prove, that we are, indeed, the expert. And it’s such an overused word. You only have to look at how many social media, ahem, ‘experts’ there are to see that the bar to calling oneself an ‘expert’ is woefully low.

So what do you do?

There are lots of options but one of my favourites is when real experts produce a video like this one from Blyss Chocolate.

 

Alyssa Jade McDonald runs Blyss and when you see and listen to her talk, you just know she’s an expert. She’s passionate and knowledgeable and does what only the very good can do, she brings it all sound so simple.

I don’t know how long it took Alyssa to make the video but my guess is that it didn’t take that long. And if you’re interested there are a few more in the series.

Videos aren’t for everyone, but if it’s something you’re keen on doing they are a very elegant way of letting people know that you’re the expert.