Tax Flyers Everywhere! The Power of Direct Mail for Your Tax Prep Company

Today, marketing is more crucial than ever before for tax preparation industry professionals. Competition is around every corner and the only way to dominate your local area market is through powerful direct mail marketing campaigns. You can’t afford to “hope” that customers find you!

One of the most cost-effective ways of launching an effective marketing campaign is by designing, printing, and direct mailing your full-color flyers to every household surrounding your business. It is wise to drive to as many potential customers to your service as possible before and during peak tax filing season.

When planning a marketing campaign, it is best to start within a specified radius of the business location and then gradually spread out as the business grows. For example, target every household within a one to three mile radius of your location. This puts thousands of offers into thousands of homes, literally overnight.

Although flyers are meant to bring in the big bucks, it takes a great design and the cooperation of the business owner to design, print, and mail a flyer that works as a cash-cow.

When preparing to mail or distribute tax flyers to local area potential customers, make sure that they are benefit-pronated. By focusing on the benefits of your service, you perk the interest of potential clients, out-gun the competition, and increase your chances to convert more eyeballs into leads, and ultimately sales.

There is no benefit in mailing tax service flyers that only contain your contact information – you must give people a reason to call, click, or visit without hesitation. It’s always about the offer when it comes to tax service marketing.

Think about using powerful headlines and words such as:

“FREE”

“MAX REFUNDS”

“GET MORE MONEY”

“FASTER, EASIER, AND PROVEN”

“GET MORE CASH BACK”

“CASH IN YOUR POCKET”

“FASTER, BIGGER REFUNDS”

It is also very smart to add some sort of coupon or discount with a limited time offer. By creating a great incentive and supporting the offer with “a sense of urgency,” you will find that more potential clients contact you without delay.

Good luck and have a happy Tax Season!

Direct Marketing – Is it For Real?

You may be considering to market certain product or goods and deciding on the kind of marketing to proceed with. You have been vaguely exposed to direct marketing and wondered if it is worth any consideration at all. We shall now observe direct marketing closely to assist you in making your decision.What actually is direct marketing? To simply put it, direct marketing is marketing that delivers some promotional message directly to an individual or potential customers.There are various benefits to direct marketing, to name a few of which are : ability to provide targeted information to a demographically targeted audience, ability to measure the amount of marketing you paid for and whom it reaches out to.Your marketing dollar would have been spent wisely by targeting a specific group of people. You will not be wasting your money on marketing to people who have no interest whatsoever in your products.A well planned direct marketing campaign can certainly bring in many buyers. You are able to test the market without spending a huge sum of money while at the same time you are able to have more control over your marketing budget.Direct marketing enables you to develop a distinct personality for your business. It can help enhance the image of your business, provide your clients and customers the much needed information about your company while persuading them to consider ordering from you.The disadvantages to direct marketing are that they are not always something you may think about when considering to market your product or goods. A negative side to direct market mailings is that people often consider it to be junk mail. As junk mail is often thrown away or disposed without even being read, your money might be wasted in your effort to gain business. Furthermore, your direct mail might be competing against dozens other companies who might be using the same kind of marketing technique that you did.If you do not have a precise marketing plan, you may incur a relatively high cost per contact in direct marketing.Each and every business can increase their profit and at the same time make more sales by marketing. The only key is to find a way to reach out to the masses and market as relatively inexpensively as possible. Your achievement or success will depend on the method of marketing that you use as well as in the way you present your information or details about your company.With direct marketing you may want to define your target group. This should be the group of people you may want to target mail to. This will certainly help you to directly target the groups that will be most interested in the items you want to sell.Direct marketing can either works well for your company or may not be effective at all. It will greatly depend on you. You should define your marketing strategy and conduct some research into it before you even proceed with your marketing.

Common Cooking Myths That You Probably Thought Were True

Here are some common cooking myths.

Myth #1: You need to use tongs when cooking with oil. If you don’t, the hot oil will splash out of the pan and burn your skin.

The truth is that if you keep your hand away from the hot oil, it won’t ever splatter on you. When using an electric stovetop or a gas burner, turn down the heat so there isn’t as much pressure inside of whatever pot or pan you’re using. This way no matter how violently something bubbles over, nothing is going to come shooting up at your face because there was little-to-no pressure in the first place. Cooking doesn’t have to be dangerous; just make sure everything stays calm while adding ingredients.

Myth #2: Adding salt to water will make it boil faster.

Adding salt to water will increase the boiling point. The added salt won’t speed up how quickly it boils, so you’ll need to wait a few more minutes before your food is cooked thoroughly. In general, adding salt or sugar increases the temperature at which water boils because these substances dissolve into particles that interfere with crystal formation as heat energy turns liquid water into steam bubbles during cooking.

Myth #3: You shouldn’t use metal utensils in non-stick pans because they might scratch off the coating and make people sick from ingesting bits of Teflon or other chemicals used in making them.

The reality is that metal utensils are fine to use, but you should avoid using abrasive cleaners on non-stick pans.

Myth #4: After boiling pasta noodles for 20 minutes, all of the nutrients have leached out into the water and escaped down the drain with it.

The reality is that most of these nutrients will still be in your cooked noodles because nearly 90% of vitamins B & C could survive this long cooking time even if boiled at 212 degrees Fahrenheit (100 C). Pasta dishes can be healthy! Just don’t overcook them so they turn mushy or sickly soft after being drained. You want al dente pasta which means not too raw nor overdone before adding it to any sauce or dish you’re making.

Myth #5: You should use more oil when frying food.

Oil is considered by most people to be the best cooking medium. However, it is important that you use as little oil as possible to fry food because too much oil will make your dish oily and greasy. Oil can definitely flavor up your fried foods but if there’s too much of it in the pan or wok, then all those good flavors will never seep through to develop a rich taste. Instead, what you should do when frying vegetables for example is just sprinkle some salt on them before placing them inside hot oil so they will absorb more seasoning than using excess amounts of cooking spray would provide. If this isn’t enough flavoring for your liking though, then adding spices such as garlic powder could also work well with most veggies like onions and sweet peppers, enhancing their flavors.

Myth #6: Chocolate burns easily and must be watched carefully.

Chocolate is a great ingredient for many desserts and a favorite among most people, regardless of age. The reality is that chocolate doesn’t really need much attention as long as you’re using a good cooking pan and not neglecting its presence in the fire too much regardless of what type of stove top method you use to cook it over. What should be done instead? Just make sure there is always enough liquid inside whatever pot or pan being used so everything cooks evenly without burning anything stuck onto the bottom part which could result from excessive heating above direct sources of heat such as gas stoves.

Myth #7: It’s impossible to over-boil pasta, so you can just leave it in the pot for a while.

Pasta is a very easy thing to cook, but you should always keep in mind that it also has a very short cooking time. What happens if you leave the pasta boiling for too long? If overcooked, pasta will become mushy and sticky and completely lose its texture and taste in general. Using a timer when cooking pasta is a good idea to avoid overcooking it.

Myth #8: You can’t wash mushrooms or they will get slimy and rot faster, so you have to wipe them off with a damp paper towel instead.

Mushrooms are very sensitive vegetables that need special care during the cooking process because their structure is easily affected by even minimal changes in temperature or humidity. To thoroughly remove dirt from mushrooms without taking away too much of its moisture, simply rinse out all excess soil under cold running water while gently rubbing each mushroom cap with your fingers.

Myth #9: Cooking with wine is only appropriate for dishes that have red sauce or cheese.

Wine is a favorite among many professional chefs because it adds flavor to many dishes. It’s not just for Italian food or dishes with cheese. A drop of wine can be used for cooking fish, poultry and even vegetables to add some more flavor into the dish. Make sure that the right wine is used with the right dish though, for instance, rose wine will go perfectly with a seafood dish or chicken whereas red wine is best for dishes that contain beef and dark sauces.

Myth #10: Cooked food doesn’t automatically lose all of its nutrients when it’s heated up to high temperatures.

In order to retain as many vitamins and minerals in your cooked vegetables you should slightly undercook them then immediately place them into ice cold water which stops the enzymes from breaking down the produce even more after they’ve been exposed to heat. Even though some heat can be damaging on these ingredients lightly steamed veggies are still nutritious.

Myth #11: A person who cooks well can cook anything by following a recipe exactly.

This is certainly a debatable topic! If you are a “good cook” why would you ever follow directions? This is definitely not how cooking works. Recipes are meant to be used as guides that will give you some idea of what ingredients and measurements work best together but they aren’t the end-all answer for every meal.

Myth #12: Recipes are for people who can’t cook and want to look like they know what they are doing when making a meal.

If someone wants to believe this then go ahead, but it’s not true at all. There are so many reasons why one may need or just want to follow a recipe carefully. It could be that ingredients aren’t available, there isn’t time enough to find out what goes together best, kids won’t eat it if you don’t follow up with cooking carrots instead of tomatoes, etc. Even seasoned chefs usually feel more comfortable when they follow a recipe, but this does not mean that they can’t be creative when it comes to their cooking.

Before you start cooking and debunking these myths however, make sure that you follow one well-recognized and proven statement; be safe in the kitchen. For this it is best to get yourself a good uniform. You can find different types of women’s and men’s chef aprons and chef hats for sale at many stores and suppliers of uniforms, so it is not difficult to keep yourself protected as well as prevent contamination of the food you are preparing.