How Every Serious Retailer Can And Should Maximize Their Offline Sales Funnel!Part Two

As you previously discovered in part one of this ongoing series,about  maximizing profits no matter whether you have an on or offline sales funnel, it’s imperative that you consistently take whatever steps that are totally necessary to maximize your short and long term profits, don’t you agree?

And having a successful sales funnel in place, obviously is not just a major concern for online marketers,right? In part two of this series, let’s take a look at another long term small business marketing strategy, that will definitely help any serious (although) mildly to severely cash strapped small business owner and or service provider  systematically increase their market share, for literally pennies on the dollar.

For sure you can grow your business, and increase your overall gross sales as much as you want , but (until) or unless the term profit accompanies that entire process, you’re really not going to be any better off.

And one of the best ways to ensure that happens, is by maximizing both the short and long term profits in your sales funnel. Now just in case you’re curious to know how that it is realistically possible, to in fact dramatically increase your overall daily, weekly or monthly gross sales revenue, but still not actually earn a nickel in real gross net profit? By all means, please do read on….

 How Every Serious Retailer Can Actually Maximize Their Sales Funnel Revenue Without Going Broke In The Process!

Quickly picking up where the last paragraph left off. One of the most glaringly obvious offline industries, where you constantly see this potential deadly phenomenon playing out. That being a business that consistently grosses anywhere from $7,500 -$10,000 per week (based on an actual seven business day week), and still somehow miraculously, doesn’t earn a dime in real bankable gross profit.

Believe it or not cadets, it’s the restaurant business. Say what? Yep, that’s correct. No way you say. Stop and consider this rather brief overview. Let’s say they do some type of  advertising/marketing promotion that gets 100 ( and let’s further say) they’re  brand new first time customers to come in. And on average, they each spend $8 dollars apiece.

(Totally unrealistic, I know! But it’s just to keep the math really simple and to cut to the chase of this hypothetical example!) So 100 new first time customers, spend on average $8 dollars apiece. That means the restaurateur grossed at least $800 dollars for the night!  So far anyway.Yippee!

Hold it, not so fast. Now let’s have a look of some of their steady (fixed) and variable ongoing costs of doing business. Things such as typical (nothing fancy) food & beverage cost and their weekly rent or lease payments.

Their labor cost. Insurance premiums,  always variable gas & electric cost etc. Because your customers won’t eat cold food or sit in a restaurant that’s either too cold or too hot, right? Nope!

You’ve also gotta constantly be mindful of the weekly interest payments on your outstanding business loan and your ongoing other fixed cost such as your monthly workers compensation costs.And extremely variable health Insurance premiums.

Then there’s always your variable expenses for employee theft (aka) shrinkage and there’s other ongoing maintenance and or other unforeseen repairs, such as one of your main ovens suddenly going out! Oops!

Some Expenses You Can Trim Others You Can’t!

Typically, when you tally all this and other expenses up, you know what you’ll quickly discover? That on average, the restaurateur/entrepreneur (would be extremely) lucky if they ended up with a gross profit of just 3% or three dollars cleared out of every $100 dollars they grossed?

That’s right! This is called “real world 101” BTW! Hold it, because we’re not quite to the really bad part yet? Huh? So two of your waiters, rushing to get their orders out to that couple that’s has been more than patient!

Or may be it was one of your experienced dishwashers! But at any event, somehow during the course  of the night, two of your $6 dollar wine glasses got broken and had to be thrown out! Whoops!

Which means entrepreneur, you’ll need to gross an additional $200 dollars for the entire night, just in order to get back to hopefully your previous gross profit of a measly $6 dollars off the last $200 dollars of gross profit! Say what? That’s correct!

So hopefully you’re beginning to see how and why in most cases, you’re far better off, either eating in or working in, but not personally investing in a restaurant!

Because more than likely, the inexperienced owner (in the long run) is going to probably fail! Now that the stage has been properly set! In part three, we’re finally ready to explore how any serious retailer can and should maximize their must have sales funnel. Are you ready

Please list at least two simple spin off concepts (in the comments section below) that you can apply to your business, product or service in the next 30 days or less!

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