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Tiny Sites Aren't Small Potatoes

Posted by ryuzaki0 on from the making-up-for-it-in-volume dept.

xtrucial writes "Jakob Nielsen of usability fame has a new article up about the perhaps-unexpected power of tiny websites: 'Considering that the Web as a whole will have about 4 trillion page views this year, the [low-traffic] sites might seem irrelevant with their pitiful millions of page views. But within their niche they dominate.'" (In particular, Nielsen is talking about weblogs.)

3 of 234 comments (clear)

  1. Re:It's true by Talking+Goat · · Score: 5, Informative

    I've also noticed this, and have been utilizing Daypop to get some good blog search returns. Most are small, concise, and great resources.

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  2. Re:Here's why small works by BWJones · · Score: 5, Informative

    People speaking to people directly. That's the Web, that's what it's for, that's what the megacorps would love to curtail or corral. But the Web will always be about people speaking to people. In that context, small works.

    About the only interest from people interested in money is requests we have received from companies wanting us to pay them to get links. No thanks. Our small site concerns retinal anatomy and function and gets approximately 35 thousand hits/day. This is not a for profit site and all material is contributed freely for dissemination etc... Of course the site design is about ten years old and when I can spend some time I will redesign it, but it has been run for no essentially no money and is hosted on an old G3 iMac running OS X, but everywhere I have gone for vision conferences, people know about Webvision or have borrowed material from it for their presentations. It's niche specific impact has actually surprised me.

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  3. Re:That is, of course by gerardrj · · Score: 3, Informative

    No.... He means french fries.

    Since you are apparently ignorant of this, I will educate you:

    The "french" in french fry does not refer to the place of origin or the nation of France. "frenching" is a way of slicing food in to long thin strips. In the case of these potato frenches, you place them in hot oil in a procedure known as "deep fat FRYing".
    Americans, being lazy with language as they are, shortened the term "french fried potatos" to "french fries".

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