A restaurant analogy shows why the same product gets wildly different reviews. A large-appetite customer and a small-appetite customer will rate identical meals differently. Set realistic expectations for different customer types instead of fixing what isn't broken.
Chapters
When you have a problem, you need to source back common traits. Let's say you have bad reviews most of the time. If you look at your 1 star reviews, you analyze the people who give you a one star and you analyze the people who give you a five star. Most of the times. The difference in reviews is not just due to your program or your product or whatever you're selling. Sometimes it might just be you to who you sold it to. As in, if you have someone who likes eating a ton of food, he loves eating so much, a normal meal for him is a whole XL pizza. He comes to your restaurant, you serve him a plate, he's gonna say, they underserved. Food is trash. I paid 25 bucks, I wasn't even full. It's the worst restaurant. You get someone else that's a skinny guy that has a bird appetite. You serve him the food, he's gonna be like, oh, that's amazing. Serves so much food, they're super generous. I love it, I'm good. Only difference, it was the same product, it was the same restaurant, the same food. The only difference was the guy who came in and the expectation he had. Sometimes you don't need to fix your product to fix who you're selling it to. The biggest problem people have is they set the wrong expectation. Look to the fat guy and because they want the money, they want to sell him. And they dominate things short term. They tell him, oh, we're going to give you the best food. You're going to be full, you're going to feel amazing. Even though they know it's not true, they over promise when they gave him the plate under delivered, like, I'm still hungry. You lied to me. So they get bad reviews. Whereas if I go to the fat guy, say, hey, honestly, you're probably not going to like the food because we serve extremely high quality food, but it's low quantity, it's a gourmet. So we're like, no, I actually would like that you're aware that you're not going to be full. It's going to taste good, but you're not going to be full. Oh, amazing. And then I serve him a plate and we're like, oh, that was more than I expected. Then he's happy. You didn't change anything. Same business, same meal, same everything. The only thing you changed was the expectation the guy had.
