Understanding the zeitgeist of product development (and the electorate)
bySheila Mello and Wayne Mackey
Conducting a survey before understanding the requirements—and without an image of what it is like to be the voter—gets the flawed results we saw in this year’s polls. Diving deeply into the populace enables far more accurate predictions.
Applying a lesson from the book “Switch” to product definition
bySheila Mello
A couple of ideas from the Heath brothers' book "Switch" have implications for product definition and development. In particular, if you want to change the way your company gathers voice of the customer (VOC) data, you often encounter resistance—reluctance to change—among peers and managers. Here's how to combat that resistance.
Three essential questions to answer before you dive into VOC
bySheila Mello
Just as your house sale may fall flat if you don’t replace the ratty carpet before showing it to prospective buyers, or you risk pulling a hamstring if you take off at a sprint before warming up, you can sabotage your VOC success if you don’t do at least a little preparation. Once you can answer three fairly straightforward questions about your market, the customer data you collect will become much more useful for product definition.
It’s great to be single-minded in your search for customers to participate in VOC for front-end development work. But first you have to know where to look.
An off-label use for tried-and-true VOC techniques
byWayne Mackey
Here are some ideas to apply VOC techniques inside your company, as a tool to get your boss to not only consider your great new idea, but fall in love with—and fund—it.
Eight excuses companies make for not exploring customer needs up front
bySheila Mello
Research into the psychology of excuses hypothesizes that one reason individuals rationalize behavior is to make themselves feel okay. Companies--or the people within them--do the same thing.
Opening the floodgates to let customer comments stream directly to the development team is the equivalent of a restaurant deciding to do without waiters, a maitre d' hotel, and a kitchen manager.