University of Houston expert on feeling the churn of customers and what to learn from it

Houston voices

Customer churn is inevitable, but it's what you do with the opportunity that matters. Miguel Tovar/University of Houston

Think of customer churn as a robust balloon, ready to touch the sky as soon as you let go. Every day you hold on to that balloon, air molecules will diffuse through the knot. Your balloon will become flabby. This exodus of air is known in business as a churn. Customer churn is the amount of customers that your company loses during a specific time frame. Canceled subscribers, dissatisfied clientele, or customers that just found a better alternative. Keeping track of churn is a vital part of your company's continued growth. Doing so will give you the brutal truth regarding customer retention.

It's difficult to measure the success of your startup without keeping track and analyzing your shortcomings as well. Sure, you want 100 percent customer retention. But even a company that has figured out how to stop the aging process will not have such an unrealistic rate. Losing customers is part of the game. However, you don't have to let it kill your company. You can learn from it.

Measuring customer churn rate

You can measure your churn rate by subtracting lost patronage from the number of customers you had to start a period. So, if you started off the month or quarter with 1,000 customers, and end up with 500 at the end of that period, your churn rate is 50 percent. You lost 50 percent of your customers. Ouch. Unless your company decides to go into selling raincoats in the Sahara, it is doubtful your churn rate will be that high. But you understand how it's calculated now.

So, why is customer churn so important? Well, for starters, the cost of acquiring new customers is 25 times higher than the cost of retaining the ones you already have. Further, research has determined that a mere five percent rise in retention rates can boost profits upwards of 25 percent.

Curb your churn

There are a few ways to curb customer churn.

One way is to concentrate on your most loyal customers. One of the biggest gripes against Comcast is that they offer so many special rates to new customers, and almost nothing for their long-time customers. The same was said about Uber until they recently launched Uber Gold. How many "special deals for first time customers" do you see with phone service companies? Tons. It would be more advantageous to focus your resources on your loyal customers. Give them another reason to stay. After all, as we just covered, it's cheaper for your company to retain them than to get new customers.

Another way to reduce churn rates is to track and analyze it every fiscal quarter. This analysis can help you understand why exactly customers are leaving. You can even detect patterns to show at what point in their patronage they are leaving. All this data can be used to make better decisions about improving your company's services or products.

Listen to fleeing customers

Speaking of making better decisions for your company, the best way to do that is to talk to the customer. When you were in high school, you probably had "intel" on your crushes to see if they liked you back. You probably spent months agonizing over what they meant by this text or that comment. In retrospect, you probably now know it would have been so much easier to just ask. Letting the customer be your compass will steer your company in the right direction. Lapsed customers will almost always be honest with you. What have they got to lose? They will tell you straight up what they didn't like and why they didn't like it. With a large enough sample size, you'll soon have a good idea about what you could be doing better to keep your current customers from fleeing your company like it's Blockbuster. No offense to Blockbuster.

In summary, keeping the customers you have is just as important as winning over new ones. It's harder to put air into an already knotted balloon than it is to just keep the air it already has inside. If you focus on keeping your customers, much like that air-filled balloon, sky's the limit.

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This article originally appeared on the University of Houston's The Big Idea.

Rene Cantu is the writer and editor at UH Division of Research.

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Houston's IAH soars in new ranking of U.S. airports with best dining

Flying High

Here's news that'll make a flight delay at Houston's George Bush Intercontinental Airport a bit more palatable: IAH arrives at No. 12 in a new ranking of the country’s best airports for food and beverage options.

The 2025 study by commercial furniture manufacturer Restaurant Furniture relied on Google reviews of food and beverage establishments at the busiest U.S. airports to come up with its list. The study included only those restaurants and bars with at least 20 Google reviews.

IAH earned an average Google review rating of 3.29 out of 5 stars for its food-and-beverage establishments.

The study analyzed 61 restaurants and bars at George Bush Intercontinental Airport. The Houston airport’s highest rated establishment was Pappadeaux Seafood Kitchen. That Pappadeux location garnered an average Google review rating of 4.48 out of 5. George Bush International also is home to the study’s highest-rated Chick-fil-A and Whataburger restaurants.

Several years ago, IAH made a major effort to upgrade its dining options by partnering with local chefs such as Chris Shepherd, Ryan Pera (Coltivare), and Greg Gatlin (Gatlin's BBQ) on concepts for Terminal C North. More recently, a change in the city's airport concessions contract brought local favorites such as The Annie Cafe and Common Bond to the George Bush.

“Airports aren’t usually renowned for their choices of bars and restaurants, and this is often because people just want to get through the airport and onto their final destinations as quickly as possible,” Nick Warren, head of e-commerce at Restaurant Furniture, says in a release. “However, a good airport bar or restaurant can provide a great rest stop after a long flight, and these positive experiences can go a long way towards travelers choosing which airport they will fly from in the future.”

Dallas Fort Worth International Airport soared to No. 1 in the rankings. Restaurants and bars at DFW earned an average of 3.56 out of 5 stars on Google — the highest number among 31 airports.

Just like in Houston, among 74 locations at DFW, the study found Pappadeaux Seafood Kitchen in Terminal A scored the highest average Google review rating — 4.59. DFW also boasts the top-rated IHOP, McDonald’s, Panera Bread, and Panda Express among the 31 airports that were analyzed.

Rounding out the top five airports with best food are Miami International Airport (No. 2), San Francisco International Airport (No. 3), Denver International Airport (No. 4), and Hartsfield-Jackson Atlanta International Airport (No. 5).

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A version of this story originally appeared on CultureMap.com.

Axiom Space launches semiconductor and astronaut training initiatives

space projects

Axiom Space, a Houston-based commercial spaceflight and space infrastructure company, has launched initiatives in two very different spheres — semiconductors and astronaut training.

On the semiconductor front, Axiom has signed a memorandum of understanding with Japanese chemical company Resonac Corp. to collaborate on semiconductor R&D and manufacturing projects carried out in space. Among Resonac’s products are materials used in chip manufacturing.

Axiom said the deal “paves the way toward leveraging microgravity to advance next-generation chip technologies and accelerate the in-space manufacturing market.”

Under the agreement, Axiom and Resonac will explore the potential production of semiconductor materials and chip packaging in microgravity and low-Earth-orbit environments.

“The unique environment of space offers immense potential for advancing semiconductor materials, especially in crystal growth,” Masato Fukushima, Resonac’s chief technology officer, said in a news release.

The deal will also extend Resonac’s work with Axiom on the development of molding compounds that can reduce “soft errors” when semiconductor devices are exposed to space radiation.

“Our collaboration with Resonac underscores how Axiom Space is enabling global corporations from around the world to leverage space to drive manufacturing innovation across critical technology sectors such as semiconductors,” Axiom astronaut Koichi Wakata, the company’s chief technology officer, said.

In the astronaut training arena, Axiom has tapped Portuguese physiologist Emiliano Ventura as its first “Project Astronaut.” Ventura will apply his expertise in human performance to a pilot program aimed at testing six-month astronaut training protocols.

“His goal is to participate in a future mission and explore, with scientific depth and curiosity, how the human body adapts to microgravity, contributing fresh insights to the current body of research in space physiology,” Axiom said.

Ventura has helped several Axiom crewmembers with physiological needs before and after missions aboard the International Space Station.

Axiom said Ventura’s pilot program will study astronauts’ physiological responses to microgravity during spaceflight. The program eventually will benefit Axiom astronauts heading to the world’s first commercial space station, which is being built by Axiom.

Michael López-Alegria, Axiom’s chief astronaut, said he and the company’s two other astronauts will train with Ventura. The Project Astronaut initiative “strengthens our commitment to enabling safe, effective, and inspiring commercial space missions while supporting scientific objectives worldwide.” López-Alegria said.

Houston scientist launches new app to support mental health professionals

App for that

One Houston-based mental health scientist is launching a new app-based approach to continuing education that she hopes will change the way doctors, therapists, and social workers evolve in their field.

The app, MHNTI, is named for its parent company, the Mental Health Network & Training Institute. It's a one-stop shop for mental health professionals to find trainers, expert consultations, local providers, webinars, and other tools related to licensure certification and renewal.

Free and paid tiers offer different levels of access, but both offer doctors, counselors, and more an easier way to engage with continuing education. When a mental health professional is looking to expand their knowledge in a way that coincides with CE requirements, MHNTI provides it; as easy as using Amazon.

"We built MHNTI for the clinicians craving meaningful, ongoing training that fits real-life schedules," said Dr. Elizabeth McIngvale. "MHNTI is more than an app. It's a movement to support mental health professionals at every career stage."

McIngvale, the daughter of celebrated Houston entrepreneur Jim "Mattress Mack" McIngvale, co-founded MHNTI after becoming one of the leading experts on obsessive-compulsive disorder (OCD) in the United States. Born with the condition herself, she suffered greatly as a child to the point that she required extensive repetitive rituals daily just to function. She responded to exposure with response prevention (ERP) treatment, earned her Ph.D. from the University of Houston, and is now the director at the OCD Institute of Texas.

This is not the first time she used the internet to try to improve the mental health industry. In 2018, she launched the OCD Challenge website, a free resource for people with OCD.

McIngvale's co-founder is New York-based doctor, entrepreneur, and author Lauren Wadsworth, another expert in OCD and other anxiety disorders. Like McIngvale, she understands that the labyrinthian world of continuing education can keep mental health professionals from achieving their potential.

"Mental health providers are often overworked and under-resourced. MHNTI is here to change that," said Wadsworth. "We're creating a space where clinicians can continuously learn, grow, and feel supported by experts who understand the work firsthand."

MHNTI is available in the App Store, Google Play, and for desktop.

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A version of this article originally appeared on CultureMap.com.

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