ProSpeak

Crowdfunding has changed the face of disaster/emergency fundraising. It offers a way for people worldwide to offer monetary assistance to anyone, anywhere, anytime. It is hosted on platforms that the nonprofit does not have to own or run, thus taking away a lot of logistical details that can bog down an emergency response. But crowdfunding brings with it a new set of challenges to be addressed...

Judging by the volume of charitable contributions processed over the first six months of 2016, it appears to be another up-and-down year for America’s nonprofit organizations. A more in-depth analysis into the data revealed some consistent and concerning trends that impacted the first half of 2016 and that likely may carry over into the second half of the year...

Three in every $4 are donated by individuals, according to Giving USA 2015: The Annual Report on Philanthropy for the Year 2014. Given this statistic, it’s imperative that, as fundraisers, we master the principles of people-based marketing. The principles are based on the evolution of a single idea: By understanding the unique characteristics of a donor, we can build highly customized experiences that will drive increased giving, improved retention and enhanced donor satisfaction...

Do you recognize this donor? She’s been on your house file for three-and-a-half years now. You know exactly how old she is, where she lives and the channel she was recruited on. And, of course, you know how she gives and how much. But do you know why she gives?...

People are far more distracted than they were a decade ago, which means that even the most experienced fundraiser must continually evolve—something the industry has found difficult at times—and leverage new outlets to increase donations. Is it possible that our inability to adapt or unwillingness to change is a primary reason for our industry’s declining performance?...

You’re sauntering down the street on a warm Saturday afternoon when you turn a corner and see a long line of people in front of a French bakery. Your first thought is, "What’s going on here?" You glance at all the people. You glance in the window. You think, "The pastry chef must be brilliant." Next thing you know, you’re standing in line too, eager to order a baguette, a brioche and a couple of chocolate croissants...

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