Set-It and Forget It: Why Ronco’s Showtime Rotisserie Can’t Run Your Marketing Campaign
Hello, my name is Jillian.
I am a shop-at-home-a-holic.
My first at-home purchase was made when I was in high school: Debbie Siebers’ “Slim in 6″ training program. I saw the infomercial, picked up the phone and after six to eight weeks of sheer anticipation, there it was – the solution to all my problems. The key to ultimate fitness. The program that would jumpstart my new life as a size two in “no time at all!” Debbie Siebers’ DVD sealed my fate. From that point forward, I was addicted to shopping at home.
Two Joy Mangano products and a tub of Oxi-Clean later, my eyes fell upon Ron Popeil’s Showtime Rotisserie. This thing was a beaut. I likened it to the fireplace at Christmastime- you leave it alone and the next thing you know, you’ve got a present waiting for you. I knew I was destined to have this appliance. It had to have been engineered with me in mind. There was absolutely no question about it.
I had meat on those spits the second I freed my Rotisserie from its plastic wrap straitjacket. I poked my chicken a bit with the handy dandy solid flavor injector, made sure the non-stick drip pan was firmly in place, and carefully slid everything back into the appliance. Then, in a moment of fanfare and coronation, I set my Showtime Rotisserie and smiled with satisfaction as I saw the happy, heated, rotating magic take place before my eyes.
Then… I forgot it, like I thought I was supposed to.
I had expected the roast I placed in my Showtime Rotisserie to emerge juicy, succulent and tender. Instead, the Rotisserie spat out a dry, charred mass of nothing, topped with a whole lot of gross and a side of yuck. I had done everything I was supposed to—I set it up just as I was told, taking extra care in the actual marinating and seasoning process. If it had been fashioned to succeed, why oh why did I end up eating Lean Cuisine that night?!
Like all horrible memories, I quickly pushed that experience to the dusty part of my brain and forgot all about my Showtime Rotisserie (pun totally intended). It wasn’t until I switched careers from amateur, shortcut cook to project coordinator at an online marketing firm that Ron Popeil entered my life once more.
A lot of my clients come to me after running their own pay-per-click campaigns for x amount of years. They had fastidiously built out the keyphrases in their ad groups, down to types of matches and relevant geographic terms. They had conscientiously set their daily ad budgets, remembering to set day parting and turn off their campaigns on the weekend. And, after all was said and done (and might I add — very, very typical of this behavior), they sought the assistance of an online marketing firm, because, as so many argue, “they don’t know why they weren’t getting results!”
The answer is simple. Many search engine marketing specialists can give it, and so can Ron Popeil.
“It’s because you SET IT and FORGET IT.”
As business owners, it’s easy to set up a pay-per-click campaign and subsequently forget it. Many traditional forms of marketing follow this model. You set up a direct mail campaign… then you forget it. You film a television commercial… then you forget it. You’re supposed to forget it, just like you’re supposed to forget about a pot roast in the Showtime Rotisserie. But that’s what sets online marketing apart from traditional forms of marketing… and that’s also why it works better.
Anyone will tell you that the more attention you give any item you cook is proportional to how savory your dish is. It doesn’t matter what new, fangle-dangled appliance you use; it’s still a good rule of thumb to follow. Search engine marketing is the same way. Pay-per-click campaigns are a new notion compared to radio ads, television spots or the Yellow Pages, but just because you’ve heard one or two testimonials about how effective they are doesn’t mean you can “set it and forget it.”
It is absolutely essential to keep an eye on what you’ve got churnin’ and burnin’ if you want to get your desired end result. Watch your pay-per-click campaigns. If you’re losing a lot of juice, make sure you’re basting. If it’s losing flavor, make sure you’re seasoning. If it’s charring the sides, turn down the heat. Do what it takes to make sure you get what you want. At the end of the day, we all want an appetizing pay-off. We can have one if we want one—only when we realize that it takes more than setting it and forgetting it.
