Posts Tagged ‘Flathead Beacon’

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

Spring Moussaka

By MANDA HUDAK - Moussaka, the traditional Greek casserole, layers ground lamb seasoned with oregano, cumin, cinnamon, garlic and mint and crispy eggplant with a rich spiced cream sauce.... more

Are you Hiring Millennials?

By MARK RIFFEY - Where will your company be in 15-20 years if you don't hire, groom and train 18-34 year olds over the next 10 years?... more

Take Ownership

By MARK RIFFEY - Whether you like it or not, anyone who sells for you, advertises for you, reps for you or in any way helps you sell what you do REPRESENTS YOU.... more

Context Equals Opportunity

By MARK RIFFEY - When your client is under pressure, you have an opportunity to create a memory that can last a lifetime.... more

Greek Avgolemono With Rice

By Katie Workman - Avgolemono is the chicken soup of Greece, and as we know, pretty much every country has its own version of a comforting chicken soup. In Greek, avgolemono means “egg lemon”.... more

How Do You Protect Your Business?

By MARK RIFFEY - Business owners protect their business by reducing risk, managing cash flow, getting appropriate legal advice and insuring their people and assets properly.... more

Butter Roasted Radishes

By ALISON LADMAN - Easter sides are depressingly predictable. Why not try something different..like these roasted radishes with tarragon and lemon.... more

King Cake

By MICHAELLA IRLBECK - Students at The Culinary Institute of Montana at Flathead Valley Community College celebrated Mardi Gras.... more

Fresh Alaskan Halibut with Savory Sauce

The combination of fresh Alaskan halibut and savory sauce produces phenomenal flavors By CHEF HOWARD KARP for the Flathead Beacon Of all of my Mediterranean fish recipes, this one is my favorite. The combin... more

The Veggie Bowl

By MANDA HUDAK-In 2016 I propose that we recognize that food is really most delicious and healthful in its natural form, without all those added preservatives, chemicals and processed sugars.... more

Focaccia Bread

By JONATHON HARTIG - Focaccia bread is easily one of my favorite breads to make and eat. Focaccia, like Ciabatta, should have large, open pockets or holes within the bread.... more

My Best Crab Cakes

By CHEF HOWARD KARP-I probably have five different recipes for crab cakes, but this one consistently receives the most rave reviews from my clients. The key is the quality of crab meat used. ... more

Strategies to Improve Your Black Friday/Small Business Saturday/Cyber Monday

By MARK RIFFEY -The rushes are over. What did you learn? What can you fix now? What needs to be fixed for next time? Write it down.... more