Baker & Taylor

This tag is associated with 5 posts

Why Do Publishers Want to Sell Direct?

University presses cite a number of reasons to sell books directly to end-users. The principal reason is to establish a relationship with the customer. But once that relationship has been initiated, what business purpose does it serve? Continue reading

Who Can Rival Amazon?

Amazon is now the most important participant in the business of scholarly books, but it faces few threats. This post hypothesizes about where challenges to Amazon could come from. Continue reading

What Scholarly Publishers Can Learn from Bookish

Bookish is a new online bookstore and discovery service. It is a joint venture of three publishers and presents a useful model for what scholarly publishers could do in building their own online bookstore.
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Talking to the End-User — A Publishing Paradigm

Publishers can and should explore strategies that are built around users, which is a kind of D2C marketing. However, working on a direct basis has its costs and may make us all appreciate all the efficiencies that intermediaries provide. Continue reading

Hawking Radiation: Figuring Out How Many Books Are Sold to Libraries

An odd circumstance of the book business is that no one really knows which books are sold to libraries and how important libraries are to overall book sales. At the heart of the problem is the fact that Amazon, which sells books to libraries, does not share any sales data. This post suggests a couple ways to get at that data in the face of Amazon’s obstinacy. Continue reading

Side Dishes by Stewart Wills

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The mission of the Society for Scholarly Publishing (SSP) is "[t]o advance scholarly publishing and communication, and the professional development of its members through education, collaboration, and networking." SSP established The Scholarly Kitchen blog in February 2008 to keep SSP members and interested parties aware of new developments in publishing.
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The Scholarly Kitchen is a moderated and independent blog. Opinions on The Scholarly Kitchen are those of the authors. They are not necessarily those held by the Society for Scholarly Publishing nor by their respective employers.
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