Fortsätt till huvudinnehåll

Influnece and Influencers.

I'm looking forward to diving into the theories and examples about influence. Having read Cialdini's book: Influence: Science and practice I'm awed at how we are suckers for easy tricks! Flattery, social approval, copying others or wanting what we can't have are all easy and often transparent ways of influencing, yet we fall for it almost every time.

My least favourite example is telephone salespeople: I simply hate it when someone calls me on the phone, interrupts me at my work or at home, tells me about a product or a service I'm not interested and I don't want. Still, too many times I end up saying yes to buying one, or signing up to a subscription! After the phone call I always curse to myself for being a sucker and not having learnt to say no!

So this module I suppose will include a lot of soul searching, and hopefully I will learn some tool to you so that I want fall into the same trick again, at least not every time....

I'm also looking forward to maybe learning more about customer decision making  in general, and with connection to influence.

Today there is an open discussion in the media about the power of Influencers, people who influence crowds and opinion. Perhaps i get to learn more about how they operate, and how they affect others.

Kommentarer

  1. Hi Anu!
    Thank you for your post! I can definitely relate to your experiences with telephone sales persons. Having worked as one, I know some of their tactics and can respond to them. The same applies to the influencing strategies and going shopping. Nevertheless, I still fall for a lot of "buy 3 for 2" offers. It's so hard to resist. I am sure that, at the end of the module, you will be able to relate some of the principles to your post!
    Best,
    Jörg

    SvaraRadera

Skicka en kommentar

Populära inlägg i den här bloggen

Making a customer happy

Lars E Olson: describes how positive emotions lead to: purchase decisions, loyalty and well—being. When we feel positive about the customer experience, it is easier for us to make the choice of purchase, further we feel loyal to the brand or product and stay loyal to it. Finally, we experience higher well-being.
Olson presents as the determinants of subjective wellbeing:
·45% consist of personal characteristics (personality, genes)
·45% how we spend our time (activities, behaviour, everyday life, goal process)
·10% social & economic factors (gender, age, cohabiting. children, income, employment, education)
In this perspective, it would be more useful to focus on understanding the customer’s personality and time-spending activities than social and economic factors, which are often more in focus when analysing target groups.
People are generally good at forecasting future emotions on their activities. But they are less accurate at predicting the intensity and duration of their future e…

Introduction of... me!

My name is Anu Majkvist. I'm an entrepreneur and networking nerd.

I have started and owned different comapnies, in different areas, mostly within B2B.
My full-time job today is running my firm Eldstaden- where I coach and speak about entrepreneurship and career development. I coach mostly business owners, start-ups, executives and employee-groups.

My whole life I have worked in service, from grocery store, cleaning lady and shop assistant  to waitress, bar tender and croupier. Later I have worked as HR-manager, market developer, KAM, consultant etc. I offer courses in customer service and relationship marketing. I love customer service and I'm very interested in what makes a happy, an loyal, customer.

My academic background is a BBA degree from Göteborg University School of Economy and business administration. Further I've studied work and organizational psychology, gender studies and innovation. Currently besides the course on understanding customer experience, I'm ta…

My expectations about expectations

I’m surprised to find that the subject of psychology of quality and expectations is so complex.
Tore Pedersen explains regarding quality & expectations: If the expectations are high the quality is valued higher. But if expectations are low, the quality is valued lower. If the expectations are low it requires a lot of effort to overturn our experienced quality.
The sense of quality is built over time. It takes a lot of effort for our restaurant to build up high expectations and high experienced value for our menu.
We could try and learn to understand our guests by asking our guests about their expectations and feelings. According to Professor Margareta Friman we can ask our guests before their visit or after their visit.
Asking before their visit will be based on affect forecasts: how do you think you will feel when visiting our venue?
Or we can ask after the visit: How did you feel?
There are different ways for us to build up expectations before the visit. The more contact and more …