Champagne or Sparkling water clients
Hi everyone. And welcome to my video series. Today I really wanted to talk to you a little bit more about champagne and sparkling water contacts and clients. So what do I mean by this? Well, it’s a business development strategy that you can use, and it’s really about identifying which clients and contacts are going be the most loved.
What I would suggest is having a look at your clients and contacts list and starting to place those clients and contacts into a potential tiering system. Now, tiering, you can give them any names you like, you can call them tier A, B and C, 1, 2, 3 platinum, gold, silver, whatever works for you.
Ultimately the champagne clients in your tier one or platinum, are the people that you really want to look after. As there’s a real high hope of upselling or cross selling to them.
If they’re your clients or if they’re your potential contacts, you know that you might be able to work with them in the future. And you want to make sure that they are a hundred percent loved and you give them more of your time.
In the middle
The people in the middle, I’m not sure what to call these people, whether they should be like Prosecco or Cava clients?! I’m not a hundred percent, but the people in the middle, also your tier B’s or your twos, or your golds, are the people that you think there’s good potential there.
You want to keep them warm, but you’re not a hundred percent sure what you can do with them at this stage, but they’re people that you want to keep your eye on.
Sparkling Water Clients
The tier C’s or three or silver, whatever you want to call it. They’re the people that you want to keep them in your orbit. You’re not a hundred percent whether they’re going to turn into anything useful, but you are not going to discard them into your discard list as you think there might be some potential there. So you want to keep them on the list for the time being.
Why does tiering your clients work?
So, tiering your clients is a really good way of understanding where to spend your time. You want to give more of your time to your champagne clients and less of your time to your sparkling water clients, because you’ve got more of an opportunity with your champagne clients to really kind of get the work there that’s needed.
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