Ricky -

> But strangely, few business people and
> retailers have taken his good advice?

I would suspect that if you asked most retailers and business people about Ted's testing, they would say, "Ted who???" There's a fairly good reason for that. As well known as Ted is to many of us, Ted is still relatively unknown outside a fairly small circle of direct response marketers. That's because Ted focused on direct response marketing; not general business or retail.

> They discovered that high-end, fine dining
> restaurants should stay away from using menu
> prices ending in 99, 98 or 97 cents, as it
> gives a conflicting image…. You could be
> insulting the consumer!

Interesting. But since I have never tried to market anything in a high-end, fine dining restaurant, I personally wouldn't worry much about this. My focus is on how much people want to pay for my infoproducts. And Ted's results speak much more directly to this issue.

> As I always say, the proof of the pudding…
> The real test…. Is in the results obtained….
> Guess what, without blowing my horn, or
> trying to self promote myself here on Dien’s
> good forum… It’s going “gangbusters”…

Yes, but did you test the different price points by using rotating order forms or by some other method? Just because the product is selling well at $10.00, means nothing in and of itself unless you have tested it against the other price points. It might sell better at one of the other price points. It might sell better at $19.97.

>I can
> hardly keep up with the daily manual entry
> of credit card orders in my Bank merchant
> account paperwork!

I'm curious as to why you're not using one of the many automated methods of credit card payment.

Rick Smith, "The Net Guerrilla"


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