Posts Tagged ‘Flathead Beacon’
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
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
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
Ducks Unlimited Dumps Access Advocate
By ROB BREEDING- It will be unfortunate if DU's conservation mission suffers due to this misguided decision.... more
Lessons From Working at Home
By MARK RIFFEY -Geoffrey James put together a list of 10 lessons learned from his working from home. I’ve worked at home and in my kayak since 1999 so I thought I'd chime in. ... more
Spaghetti and Meatballs
By CHEF HOWARD KARP - My favorite comfort food may come as a surprise for many of you. Are you ready? It’s spaghetti and meatballs! The secret is making it traditional style.... more
Your Referrals Leave An Impression
By MARK RIFFEY -Only a fool would believe that a referral doesn’t reflect on the one who makes it. So why do it poorly?... more
Pumpkin Souffle With Caramel Sauce
By CHEF HOWARD KARP - When I think of fall, sugar pumpkins come to mind. This pumpkin is the best for creating pumpkin pies, cheescakes, raviolis, cookies and souffles.... more
Making Employees Feel Safe
By MARK RIFFEY -When people don’t feel safe, it damages every conversation. Often they say nothing, as if they have no opinion, have nothing to add, and agree with whatever’s already been said.... more
The Ones You Can’t Trust
By MARK RIFFEY -Stop putting up with them. Stop encouraging them. Stop tolerating them.... more