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The Executive Newsletter of TheOfficialBoard

Conversion – Perception and Reality

By Mats Carduner

conversion-mats-gardunerAn average of 55% of people who enter a physical store will make a purchase before they walk out the door. On the web, this conversion rate drops below 2%.

Why such a gap? There is often an absence of a broad-based management sponsorship of a fact-based, data driven, testing and learning culture.

The exponential growth of Internet-users engendered a fierce race for audience. We are now entering into the conversion era where the primary goal of a website is to convert.

We define Conversion as the accomplishment of a predefined and measurable act by a user to turn your Internet properties into a genuine business driver. It includes consulting specific content, carrying out a purchase, or deepening the customer relationship.

How to increase your web site’s conversion rate:

a.  Weatherproof your web analytics: It is crucial to define goals for your web properties, and measure everything happening on your site according to what it is supposed to achieve. It is now easy and often free to implement customized web analytics to collect and aggregate the data according to your business goals.

b.  Understand the data: Information is useless if you can’t react upon it and drive tactical or strategic actions. CEOs or CMOs are often either drowned by an over-abundance of data, or simply miss the basic important indicators. View analytics in a dashboard, which can customize your incoming information to make the most relevant data the most visible and actionnable.

c.   Find what’s going wrong: By reviewing your dashboard and interpreting the metrics, you will be able to identify pain points and abandonment points on your site, which drive low conversion rate. A web analysis and usability audit will enable design, funnels, and functionalities which drive higher performance.

d.  Test, measure, implement and iterate… In today’s digital business world, every new option can be easily tested and implemented with statistically significant results. You can start humbly, do it on the go and in real time.

Under fierce competition for a user’s attention, alternate choices are only ever a click away. By listening to their users and consulting the data, companies can turn analytics into a competitive advantage.


Mats Carduner is President at fifty-five.com, a company specialized in Business Analytics.  Previously, he was Managing Director, Southern Europe at Google.

Find your new business model

By Mark Spelman, Accenture

marc-spelmanA combination of intensified globalization brought on by recent turbulence in the global economy and the acceleration of new information technologies is driving companies and governments to look for new business models.

Growth in size and reach of new emerging market players combined with technological advances—such as cloud computing, mobile communications and collaborative computing —are accelerating the need for companies to master new consumers, talent, innovation, capital, and resources.

The intertwining of IT with the multi-polar world has made a number of new economic relationships possible for the first time. This sets the stage for doing business in completely new ways:

1. Co-production between companies and their customers or suppliers: Companies are finding more opportunities to engage with customers and suppliers in such areas as co-producing products and sourcing ideas as a part of the innovation process.

2. New forms of B2B commerce: New forms of B2B activity are becoming technologically possible, advancing the promise of “e-markets” first discussed a decade ago.

3. Consumer-to-consumer content sharing: Technology is enabling like-minded consumers to form clusters of cooperative structures that span multiple countries and regions in order to share information, evaluate products and services and conduct purchases.

4. Peer-to-peer markets operating outside the traditional value chain: Individuals can form groups that provide products and services to reduce the market power of existing suppliers or to exert greater control over the way a product or service is produced or consumed.

5. Cooperative consumption by groups of end consumers: The growth of social networking and digitization enables consumers to form clusters that boost their bargaining power.

On top, we have found that two key capabilities help to thrive in the changed ecosystem:

  • Harnessing external networks— develop deep and wide networks with customers, entrepreneurs and other businesses.
  • Seeking data-driven insight—data collection, analytics as well as insight generation and insight application.

Responding to the newly complex and competitive ecosystem requires each business to re-evaluate the roles it has played and the sources of its value.

However, each organization has a great opportunity to harness these new market forces to its advantage to optimize, extend and transform its business models.

Mark Spelman leads Accenture’s Global Strategy practice and runs Accenture’s global macro economic and political think-tank called the Accenture Institute for High Performance.  Mark is also a regular participant to World Economic Forum at Davos.

Learn more with “From Global Connection to Global Orchestration: Future Business Models for High Performance Where Technology and the Multi-polar World Meet,” at www.accenture.com/mpw

Details make the difference

with Annie Feolde

annie-feolde1The self-taught Annie Feolde started cooking dishes for the Wine Bar of Giorgio Pinchiorri, her husband. A dozen years later, she was awarded 3 Michelin Stars; one of the highest, most exclusive distinctions for a chef.

Located in a Renaissance Palace in downtown Florence, their restaurant Enoteca Pinchiorri is known worldwide for its pasta and its wines.

What is your secret for Italian Pasta?

We prepare our Pasta daily by mixing 15 egg yolks with 1 kg of flour. Then we shape different kinds of stuffed pasta such as agnolotti, cappelletti or ravioli. We also craft different lengths such as tagliatelle, tagliolini or spahetti alla chiterra.

In that case, we use a long specialized tool called a chiterra (shaped like a guitar), to cut the pasta into the right width. We also make dried Spaghetti with hard wheat flour.

In your world-class cellar, which of your 120,000 bottles are you the most proud of ?

Our first purchases are the ones we hold nearest to our hearts, like Sassicaia 1968/1985, Monfortino Barolo 1958/1971 from Italy; and Petrus 1961, Mouton Rothschild 1945 or Cheval Blanc 1947 from France.

We also have great new wines from Tuscany such as Masseto, Solaia, Redigaffi, Perca, Flaccianello and Silversmiths, and wines from the New World such as Screaming Eagle, Colgin, Maya, Harlan Estate, Dominus or Opus One.

And we can’t forget the Champagne, with the Krug Collection 1966, Krug Clos du Mesnil and Clos d’Ambonnay 1996, Dom Perignon Enoteque 1959, Cristal Rose 1996, Pommery Cuvee Louise 1996 or Salon 1990.

Can Glasses really make a big difference in the taste of the wine ?

Oh yes… At Enoteca Pinchiorri, we offer over 40 types of crystal glasses. There are glasses for Champagne, white wines, young red and ripe, sweet wines…. For every type of wine, we can say there is a glass to showcase it perfectly.

When a customer selects a really special bottle of wine, we will choose the most beautiful, elegant shape to give the customer the most pleasure and ensure that the selected vintage will taste the best. As a restaurant, we do not produce wine but we enhance the taste with our service.

Can you say a word about yourself ?

My passion has always been to make others happy. My husband and I share the same passion for quality. Our pleasure is to help our customers to rediscover traditional, often forgotten products and recipes such as oven-roasted pig, with its crisp skin, potato salad, beet oil, and sweet-sour shallots.

Annie Feold is one of the Grand Chefs at Relais & Châteaux, a family of 480 prestigious hotels and restaurants in 56 countries. With her husband, she owns Restaurant Enoteca Pinchiorri, one of the most celebrated restaurants in Italy.

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