Posts Tagged ‘Flathead Beacon’

Where’s The Friction?

By MARK RIFFEY - What do you repeatedly force your clients to do that they simply shouldn't have to do?... more

Blueberry Pie with French Toast Crust

By SARA MOULTON-This simple summer dessert is a happy marriage of blueberry pie and French toast with a little cinnamon sugar sprinkled on top.... more

Pasta with Sauteed Kale, Bread Crumbs

By KATIE WORKMAN-This recipe is elevated and made super-amazing by the topping of Parmesan-infused fried fresh bread crumbs... more

Work, Caring, And Filtering Employers

By MARK RIFFEY - Are you looking for a solid, well-run company to grow with? This will help.... more

“Sink Or Swim” Isn’t Training

By MARK RIFFEY - I'll go back because that guy made a routine purchase memorable.... more

Shrimp Salad with Spicy Orange Dressing

By SARA MOULTON-Summer’s here and the time is right for summer salads gussied up with light proteins.... more

Listen to Clients. They Say The Darndest Things

By MARK RIFFEY - When you listen to clients openly and without an agenda, the value of what you learn can be huge.... more

Flourless Chocolate Cake

By DEBORAH MISIK-This flourless chocolate cake is rich, dense and a perfect fix for your chocolate craving.... more

Summer Scones

By MANDA HUDAK-I love scones! This version includes the lovely floral aroma of cardamom, the fresh sweetness of strawberries and apricots and the crunch of roasted pistachios.... more

Leads: Like a Friend Who Needs Advice

By MARK RIFFEY - A good list treats leads like a friend who needs advice.... more

Summer at the Bigfork Playhouse

By DILLON TABISH - Bigfork’s local theater is one of the only smaller companies in the country to receive the rights to perform “Mamma Mia!... more

Being Prepared For Employee Turnover

By MARK RIFFEY - One of the most expensive activities your business can experience is employee turnover. When employees leave, a piece of the company leaves with them.... more

Client Care and Feeding – A Strategic Responsibility

By MARK RIFFEY - The custody, guardianship and defense of your clients is a strategic responsibility.... more

Try A Dashboard To Share Your Metrics

By MARK RIFFEY - When your team can easily wrap their heads around the numbers critical to their department, it'll change their behavior.... more

Encourage Them To Climb The Ladder

By MARK RIFFEY - Every business should seek ways to provide an ascension ladder for their clientele - and create the desire to climb it.... more

Glacier Park Plows Make Quick Progress Past The Loop

By DILLON TABISH - Barely two weeks into their winter-clearing work, the road crew on the west side of Glacier National Park has already plowed a large portion of Going-to-the-Sun Road.... more

Is There Truth In Your Advertising?

By MARK RIFFEY - It takes one time for people to lose trust in your advertising. ONE TIME.... more

What Halftime Advice Do You Give Your Staff?

By MARK RIFFEY - Halftime provides a natural break in the action to reflect, assess, adjust and re-engage. For a company, use them like a timeout.... more

Protecting Traditional Assets Isn’t Enough

By MARK RIFFEY - Are all of your most valuable assets being protected, or only those your insurance & bank care about?... more

Consistent Experience

By MARK RIFFEY - How does your sidewalk reflect on your ability to credit a payment or deliver a meal?... more

When Hiring, Choose Commitment Over Ego

By MARK RIFFEY - The difference between a strong business leader and a weak one is easily detected: Who do they surround themselves with – and why?... more

Chaos, Panic And Other Delights

By MARK RIFFEY - How your team handles recovery from a mistake is often more important than the mistake.... more

Keep Your Eye On The Ball

By MARK RIFFEY - After every election, it's painfully easy to lose focus. Don't.... more

Warming Up Your Cold Email

By MARK RIFFEY - With double digit below zero weather arriving in Montana this week, the last thing any of us need is a cold email.... more

Brainstorming A 2017 Business Roadmap

By MARK RIFFEY - Ready to start working through the first task on the detailed 2017 business roadmap that you painstakingly carved out over the last month? ... more

Preparing to Sell Your Business…Or Not

By MARK RIFFEY - As you get a little older, one of the natural things you start to think about is “What am I going to do with this business?”... more

Caponata

By MANDA HUDAK - Dish comes from the southern Italian island of Sicily and capitalizes on their natural sources of eggplant and peppers.... more

Chicken with Spinach in Creamy Sauce

By KATIE WORKMAN - You can fuss all you want with fancier dishes, exotic ingredients and new techniques, but when in doubt, choose comfort food.... more

The Smell (or Aroma) Of Sales

By MARK RIFFEY - Sales is tough work. One of the things that makes it challenging is starting a conversation with someone you don’t know.... more

Mexican Tortilla Chicken Soup

By KATIE WORKMAN - I find it a source of great comfort that pretty much every culture, every cuisine has its own interpretation of chicken soup. The Mexican version in particular speaks to me.... more

Focus Isn’t Enough

By MARK RIFFEY - When it comes to your business, what drives your decision to let something slide a little, be it a day, a week or "forever"?... more

Don’t Forget the Ice

By MARK RIFFEY - Does your merchandising save your customers a trip? It should.... more

Carrot and Quinoa Mini-Muffins

By MELISSA D'ARABIAN-These carrot and quinoa mini-muffins can be kept in the freezer in resealable plastic bags for last minutes snacks.... more

Summer Squash ‘Pasta’ Dish

By SARA MOULTON - Taking advantage of squash's bounty: Here I slice the squash into long ribbons and employ it as “pasta.”... more

Are you Using Your Marketing Data Effectively?

By MARK RIFFEY - Presumably you have a budget and as a part of it, income / revenue goals. How certain are you that you’ll hit them this month?... more

Asian Beef and Mushroom Burgers

By KATIE WORKMAN - What if you could have the taste and juiciness of beef bugers while cutting back on a bit of the fat? The answer: Add in some mushrooms.... more

Huckleberries Bounce Back

By MOLLY PRIDDY - This summer’s berry crop expected to be earlier and better than last year, but researchers still stumped about optimal growing conditions.... more

The Ups and Downs of Complexity

By MARK RIFFEY - Business people (myself included) seem to have a habit of making projects more complex than they should be.... more

Summer Sauces

By MANDA HUDAK - These two sauces are inspired by that tradition. Each is easy to prepare and designed to showcase the sweet and tangy flavors of summer. Both can be served hot or cold with a host of options.... more

It’s Time To Sell Something

By MARK RIFFEY - Selling the right product to the right person so they can do what they need to do (or get what they want) is honorable work.... more

Crispy Buttermilk-Soaked Pork Chops

By SARA MOULTON - Summertime and the living is easy. Dinners can be casual, thrown together at the last minute. But when the kids start heading back to school, it’s time to switch gears.... more

Creamy Buffalo Potato Salad

Looking ahead to the Fourth of July and its picnics, I wondered what would happen if I Buffalo’d some potato salad.... more

What Are You Afraid Of?

By MARK RIFFEY - Is your business clinging to fear-driven artificial barriers? Limiting thoughts had my software company stuck on a sales plateau.... more

New Project Idea? Do This First

By MARK RIFFEY - Wouldn't it be nice to know if a project was going to fail after two weeks rather than two years?... more

The Danger Of Presumption

By MARK RIFFEY - There are many ways that assumptions can endanger your projects. The key is to have a process that does as much as possible to eliminate them.... more

Alaskan Halibut with Morels

By HOWARD KARP - This dish sums up the spirit of summer. Its white flakey Alaskan halibut with Oregon morel mushrooms, wild leeks, fresh ramps and green peas.... more

The One Sentence That Can Make Or Break You

By MARK RIFFEY - How are you spending your downtime? You may not have any influence over your team’s downtime, but you can still set an example.... more

Sea Scallops with Brown Butter Potato Cream

By JONATHON HARTIG - Restaurants like Restaurant Martin inspire me to look at and appreciate food for its beauty and simplicity.... more

Christians, Lions and Wives of New Jersey

By MARK RIFFEY - How are you spending your downtime? You may not have any influence over your team’s downtime, but you can still set an example.... more

A Recipe For Teamwork

By MARK RIFFEY - If you had to make up a recipe for teamwork, what would you stir in?... more