Professional Documents
Culture Documents
26
IMD Faculty
Wolfgang Ulaga From Product to Service: Navigating
the Transition
Professor of B2B Marketing
and Strategy
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transmitted in any form or by any means without the permission of IMD.
Franck Estoquié and Erik Grab, two senior shown that success in service delivery
Michelin executives, shared the company’s depends on industrializing the back office
experience in moving from selling a product too.3 Companies find that unless they
“You can’t protect your to selling its expertise via solution contracts standardize the processes entailed in
know-how, but being to help customers gain more value from delivering a service, costs spiral out of
the first to start is a big Michelin’s know-how. Michelin management control and margins suffer.
advantage… As soon as
emphasized the importance of:
you have the idea you Service: The key to
need to try it.” • Targeting the right customer profile – the
Erik Grab
differentiating screws and nuts
offering is not equally attractive to all.
Hans van der Velden of Bossard, a seventh-
• Having a fair and transparent value generation Swiss family business and a
proposition that tangibly and quantifiably worldwide market leader in fastening tech-
shows the benefits to the customer. nology, shared his company’s experience.
Faced with an increasingly competitive and
• Aligning the company’s interests with
globalizing business landscape, Bossard
the customer’s.
wondered how it could expand its customer
Michelin’s promise to customers is peace offering, which until then consisted of
of mind (it takes care of all tire-related standard and custom-made screws, nuts and
issues at a fixed cost). Along the way, the bolts, costing only a few cents each. It began
company has adapted to customer needs. by sending senior and middle managers to
It helps them to understand their costs visit, interview and survey customers. They
better with monthly reporting and ensures discovered that they did not have one type
they have the right tires for efficient fuel of customer but several: the user of the
consumption and a lower carbon footprint. product, the buyer and the payer.
Customer churn is minimal – services
based solutions are a powerful way to Bossard decided to create services to meet
maximize customer loyalty over time. two unsatisfied customer needs: the need
“Our product is critical
to the success of for technical advice and the need to reduce
our service solution, Asked whether Michelin is happy to service the complexity of managing commodity
because we have tires rival brands, Grab replied, “You bet we are! parts. Its launch strategy focused on total
with four lives, not It is a great way to get our foot in the door, cost of ownership (TCO) savings and
like our competitors.”
plus we gain valuable intelligence about targeted segments that would recognize
Franck Estoquié
the quality and performance of competitors’ the cost savings and increased productivity
brands so we can see where Michelin has benefits and would therefore be willing to
an edge and where it is behind and we then “buy value.” Step by step, starting with a
work with R&D to change this.” Michelin few pilot projects, it developed a network of
ensures that the 800 service people partners including key accounts, external
have the passion and discipline for such experts and service-oriented employees.
impressive service delivery and customer Today, Bossard provides a range of
intimacy by providing constant training operational, tactical and strategic services
and development. It took Michelin a long that range from inventory management,
time to reach the current state of delivering technical assistance and quality assurance
profit and high margins with its innovative certification to design optimization and
“Launching our service solution offer. It had to fight against internal R&D support at the early stages of a
portfolio changed our barriers and resistance to change, while at project. According to Van der Velden, “It
customers’ perception the same time experimenting and taking was a revelation for both us and our clients.
dramatically. It enabled risks and constantly fine-tuning the model. We realized how little we knew about their
us to differentiate in
needs and they realized how little they
a truly unique and
sustainable way.” Professor Ulaga noted that the Michelin knew about our capabilities. Suddenly, we
Hans van der Velden story is about business model innovation. had more access to the influencers.”
Typically, managers focus on the front end
of innovation (the customer-facing and 3
Reinartz, Werner and Wolfgang Ulaga. “How
money-generating activities), but often to Sell Services More Profitably.” Harvard
neglect the back end. His research has Business Review, May 2008: 90–96.