成果範例
Email sequence: 3-email welcome series for a sourdough baking course
Sending plan
| When | Job | |
|---|---|---|
| 1 | Right after sign-up | Deliver the guide, set expectations |
| 2 | Day 3 | Solve the most common starter problem, build trust |
| 3 | Day 6 | Offer the course with a 48-hour welcome price |
Email 1: Your starter guide is here
Subject A: Your 7-day starter guide (and one tip before you begin) Subject B: {first_name}, day 1 starts with flour and water Preview: The one thing most beginners get wrong on day one.
Hi {first_name},
Here is your guide: Starter in 7 days. Print it or keep it on your phone next to the jar.
One tip before you begin: use a jar with straight sides and put a rubber band at the level of the starter after each feeding. In a few hours you will see exactly how much it rose, with no guessing.
Over the next week I will send you two short emails: one to fix the problem almost everyone hits on day 3, and one about baking your first loaf.
[Button] Download the guide
Happy feeding, Maya, Rise & Crumb
Email 2: Why your starter went quiet on day 3
Subject A: Day 3 and nothing is happening? Good. Subject B: The day-3 slump, explained in 2 minutes Preview: It is not dead. Here is what is going on.
Hi {first_name},
If your starter bubbled like mad on day 2 and then went flat, you are not doing anything wrong. The first bacteria to wake up are not the ones that make bread rise; they fade, and the yeast takes over around day 4 or 5.
What to do:
- Keep feeding at the same time each day.
- Move the jar somewhere around 24–26 °C (the top of the fridge works).
- Swap 20% of the flour for whole wheat to give it more to eat.
[Button] Watch the 3-minute feeding demo
Email 3: Your first loaf, with a welcome price
Subject A: Ready to bake? Your welcome price ends Thursday Subject B: From a jar of starter to a crusty loaf Preview: 12 lessons, $69 for the next 48 hours.
Hi {first_name},
Your starter should be lively by now. The next step is the part the guide cannot show you: shaping, scoring and the bake itself.
The full course has 12 video lessons, a printable baking schedule and a troubleshooting section for flat, dense or sour loaves. For the next 48 hours it is $69 instead of $89.
[Button] Join the course for $69
Personalization fields: {first_name}, {signup_date}, {offer_deadline}.
Client: Rise & Crumb, an online sourdough course for home bakers ($89, lifetime access) Audience: people who downloaded the free "Starter in 7 days" guide Goal: turn new subscribers into course buyers within 6 days
客戶與所有細節皆為虛構。
關於此服務
展覽結束後，每位參觀者在同一週會收到十幾封一模一樣的「感謝蒞臨」郵件，所以能得到回覆的，是提到實際談話內容、且在一兩天內寄到的那一封。我們依熱度為您的展覽潛在客戶撰寫跟進郵件：要求報價或展示的熱門客戶、表現出興趣的溫和客戶，以及僅掃描名牌的冷淡客戶，各有不同的下一步。每封郵件都留有一行填寫當時談話內容的位置，序列將郵件分散在兩到三週內發送。
包含內容
- 您將獲得針對熱、溫、冷客戶的展覽跟進郵件，附主旨與發送時程，以文字形式提供於訂單頁面，可直接用於您的電子郵件或客戶管理工具。
- 依熱度分類熱、溫、冷客戶
- 談話切入點填寫您談過什麼的位置
- 每一類的下一步展示、報價、樣品或內容
- 時機48 小時內寄出第一封
- 展覽優惠截止若有提供，附真實的結束日期
服務流程
- 1展覽資訊您描述優惠與客戶分類
- 2撰寫我們為每一類撰寫郵件
- 3寄送由您加入備註並從工具寄出
需要您提供的資料
展覽名稱與日期、您展出的項目、您在攤位上提出的優惠（展示、報價、樣品、展覽折扣）、您如何分類潛在客戶，以及您希望每一類接下來做什麼。
我們會詢問您：
- 是哪一場展覽？您展出了什麼？
- 您如何分類潛在客戶？
- 您有提出展覽優惠嗎？到什麼時候？
- 每一類客戶接下來該做什麼？
比較方案
付款保障
下單時付款，但只有在驗收成果後，款項才會撥付。
- 固定價格付款後，方案價格不會變動。
- 款項先行保留付款時，金額只會先保留，在您驗收後才會撥付給服務。
- 交付前檢查每份成果在交到您手上之前都會經過品質檢查，您也可以在驗收前於訂單頁面查看成果。
- 免費修改在需求說明範圍內，可依方案允許的次數提出修改。
- 3 天後自動驗收若您在交付後 3 天內未驗收也未提出修改，成果將自動驗收。若您在交付後於訂單聊天室留言，訂單會暫停自動驗收；我們回覆後，可能會重新起算 3 天，並會在聊天室中告知。
- 重新製作或全額退款若成果不符合您的需求說明且修改後仍未改善，或製作時間超過交付期限的兩倍，請在訂單聊天室留言：我們將重新製作，或全額退還款項。
常見問題
我們沒有對客戶分類，你們還能協助嗎？
可以。我們會寫一封請客戶自行選擇下一步的第一封信，讓他們自己分類。
可以為每位客戶加入備註嗎？
郵件中有標記好的位置，供您填寫對話備註。為每位客戶撰寫一句話，則屬於此分類中的個人化開場白服務。
適用於線上活動嗎？
適用。我們會提及場次、聊天或攤位造訪，而不是現場攤位的交談。
沒有找到您要的答案？