Tag Archives: how to make money from home

How to Stop Selling and Start Building a Business

Originally published on Aug 26, 2021

By Paul Cowan


The Day I Stopped Selling and Built a Business

The advertising agency I’d joined was the most competitive and ambitious in London. Building business was hardwired into every one of us. Competition with other internal teams as part of the process. Jumping to the top of the queue above other teams for the next new business prospect gave us more opportunities for winning new business. We were trained to present, to sell, and sell again and again. And I was desperate to succeed.

Failure could be challenging. Our creative teams could be fearsome to deal with. Emotions ran high — sometimes way too high, with unpleasant consequences. I planned to stay for a year or so. But twelve years passed quickly, and I ended up running a big group. The rewards for those of us who succeeded were good, but I wanted more.

I took a big, big risk and started a breakaway agency with seven colleagues. With a full team and a great office in the center of London, we had a stupidly large overhead from Day One. We also had no client and no income. We had to sell to survive. Every single opportunity, every new business prospect, however small, was critical. Our family houses, the school fees, the grocery bills, and everything we owned depended on winning business.

We were good — mostly, very good. Even if we lost a new business pitch, we didn’t give up. Sure, this irritated some prospects, but mostly they appreciated our hunger.

Every idea had to be sold and nurtured. Every opportunity, however small, is exploited. Our lives and our families depended on it. And at the end of the first year, we broke even. Our bankers were so amazed they threw us a private lunch to celebrate.

Then times got edgy. We had big debts. We restructured, redoubled our efforts, and focused harder on winning business. We survived — and produced some outstanding work.

After years and years of selling the agency to prospects, to staff, stakeholders, and selling work to clients, I realized something. I was dog-tired. I was exhausted from filling the leaky bucket of revenue over and over again. I knew it was time to merge my agency and get out. I stopped selling.

New Business. No Selling

After a stint at business school, I was back in business, but this time, on my own. I had no website and no nameplate in my office. I was invisible, and I didn’t sell. I just told past clients and colleagues what I was planning and doing.

For four months, the phone was quiet. Then it rang. I met with the prospect — and instead of selling and telling him about my offer, I just asked questions about his company and what problems required attention. I checked the size, importance, and cost of those problems.

He was interested in working with me, and I was interested in working with him. I wrote a two-paragraph summary of how to tackle the issues and added a price range. It was large and provided good value.

And the phone continued to ring, despite no website, no marketing, no sales activity, and no long submissions. I refused to write submissions – only one-page outlines. I just asked questions.

“Telling is not selling. Only asking questions is selling.” – Brian Tracy

Really. No Selling.

A few years later I co-founded The Client Relationship Consultancy. Again: no website, no marketing, no selling. I met with past colleagues and explained our philosophy. We made them sign a two-way NDA — we would never talk about them, and they would never talk about us.

But they wanted to work with us. As clients moved to new agencies, the word spread and we got more calls. These new prospects wanted credentials presentations. I explained that I would tell them about our business for less than sixty seconds, and about our philosophy and approach for four minutes. At that point, if they did not agree with our approach, we could cut short the meeting and I might be able to suggest others who could be a better fit for them. But no one ever said that. And we still had a two-way NDA.

We never chased after a meeting. If I thought a prospect would not be right for us, I would decline their business. Occasionally, existing clients wanted to do things differently. If whatever they suggested failed to meet our philosophy, we refused to work with them.

I loved this new way of carrying out business. I felt re-energized. And our clients stuck.

To my business partners’ intense irritation, I refused to set annual targets. I did not want to feel that I needed to sell. But over sixteen years, our business grew and grew — to offices and consultants in London, Windsor, Boston, Mexico, Munich, Singapore, and Sydney. Still no website. Still no new business or marketing activity. Still a two-way NDA.

Why It Worked

Why did this approach work? Not having objectives for sales, and not selling, meant that I had a powerful position, equal to that of a prospective client. I could relax. As a result, so could the client. We were able to have adult-to-adult conversations. The prospective clients became less defensive, and more open to me. They were comfortable disclosing deeper, underlying issues.

Both parties had the opportunity to ensure that the ‘fit’ between was tight. Both sides had the chance to ensure that our beliefs were in synch. The result: long-term, enduring relationships, and no leaky buckets anywhere.

RELATED:

How to Sell Anything to Anybody – business.com


How To Make Mustard Garlic Herb Paste

Mustard Garlic Herb Paste – For Summer Grilling

Originally Published on MAY 25, 2021 BY MARIE 2 COMMENTS


Summer grilling is here and life is opening up again, it’s time for gathering together with friends and family, having backyard BBQ’s and enjoying special occasions which we all missed so much!

Memorial Day is just around the corner and so is Father’s Day and if you’re planning on doing any cookouts, I hope you add this intensely flavored mustard, garlic herb paste to just about whatever you’re planning on grilling.

herb paste

Fresh herbs are the key to this delicious herb paste which can be made in a jiffy using a food processor and don’t be afraid to double or triple this recipe, I promise it will amp up your grilling game!

herb box

I used a mix of basil, parsley, thyme, and rosemary. Each herb carries its own intense flavor which pairs nicely with grilled foods but feel free to create your own combo that you might prefer.

cut herbs
marinated chicken

Smother the herb paste all over whatever your grilling and then let it sit for a while to intensify.

marinated kabobs

Brush it all over veggies, chicken, beef, pork, and even fish, the more the better!

grilled chicken

I’ve been using this herb paste since way back, here’s a post I did nine years ago, time sure does fly!

grilled herb paste kabobs

Snip off some herbs and make this mustard, garlic, herb paste the next time you turn on the grill, enjoy!

Mustard Garlic Herb Paste – SFor Summer Grilling

Print Consider double or tripling this recipe, it’s that good! Author: Marie

Ingredients:

  • 2 cups of herbs like parsley, basil, thyme, and rosemary, but feel free to use your favorite combination
  • 3 large garlic cloves
  • 2 tablespoons of Dijon mustard
  • zest and juice of 1 lemon
  • olive oil
  • salt and pepper to taste

Instructions:

  1. In a food processor add the herbs and garlic and process, then add zest and lemon juice and finish with the olive oil to the consistency of a loose paste, easy to spread.
  2. Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
  3. ENJOY
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Eat Your Invasives With This Garlic Mustard Pesto Recipe! — Friends of Rye Nature Center

Roasted Garlic Grainy Mustard – Recipe – FineCooking


How To Make Seafood Lasagna with Lemon Cream Sauce

Seafood Freeform Lasagna with Lemon Cream Sauce

FEBRUARY 5, 2021 BY MARIE3 (Originally Posted on 02/05/21)

 

seafood lasagna

 

 


If you’re looking for a special date night dinner, something a little fancy but not so hard to make try this seafood freeform lasagna, what makes it even more special is the subtle lemon cream sauce that’s spooned all over.

This is the perfect dinner to have on Valentine’s Day which is coming up soon and I’m quite sure many of us will be dining at home. This is meant for two people but you can certainly double the recipe for more to enjoy if need be.

I used a mix of scallops and shrimp in this easy freeform lasagna, which is highlighted with a touch of Limoncello for a smack of bright lemon flavor! 

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chopped shrimp and scallops

The prep work is all done in advance so when it’s time to eat all you have to do is pop your dish into the oven, warm it up and get that golden top.

You’ll be spending all your time with your date instead of cooking and cleaning in the kitchen all night, and that’s a good thing!

filling ramekins

The lemon sauce is very light, you can use half lemon juice and half Limoncello or just all lemon juice. I wouldn’t do all Limoncello because that would be too sweet tasting and overpower the seafood.

If lemon is not your thing, you can make a nice white sauce to top it off like a béchamel, that would be equally as delicious and creamy to top it off.

Cut your lasagna noodles to fit into individual ramekins if using or if you end up using a bigger dish,  it doesn’t have to fit perfectly.

seafood filled ramekins

Then you’re going to layer all that amazing seafood on top. It’s a delicious mix of chopped scallops, shrimp, garlic, shallots with a little ricotta and mascarpone for creaminess and to help bind it all.

shrimp and scallop lasagna

Save some whole shrimp for garnish it makes a striking presentation. This can be served alongside a beautiful salad or if you really want to go all out, a steak for some surf and turf!

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Print A date night or Valentine’s Day dinner for you and your special someone.

Author: Marie

Ingredients

  • 1 lb. seafood, I used a combo of ½ lb. shrimp and ½ lb. scallops, you can also use all shrimp or any combo of your choice, peeled and deveined leaving a couple of whole shrimp or scallops for garnish
  • 6 lasagna sheets, pre-boiled
  • SEAFOOD MIXTURE INGREDIENTS
  • drizzle of olive oil
  • 1 large shallot, small dice
  • 2 large garlic, minced
  • 2 heaping tablespoons chopped parsley, extra for garnish
  • ¼ cup of ricotta
  • 1 heaping tablespoon mascarpone cream
  • 1 tablespoon, limoncello in the seafood mix or use 1 tablespoon, lemon juice
  • salt and pepper to taste
  • FOR THE LEMON CREAM SAUCE
  • 2 Tablespoons unsalted butter and extra to butter your ramekins
  • 2 Tablespoons, Limoncello ( or use all lemon juice to make up the 4 Tablespoons)
  • 2 Tablespoons lemon juice
  • 1 cup heavy cream

Instructions

  1. Pre-boil your lasagne noodles, according to the time directions on the box, cool them down, and set them aside.
  2. Chop up your seafood into bite-size pieces, making sure to clean your shrimp beforehand, and setting aside 1 or 2 for garnish.
  3. For the whole shrimp garnish, season them and stick into a 420F oven until cooked through, then set aside.
  4. Butter 2 -6 inch” ramekins or 1- 12 inch”
  5. Drizzle olive oil in the bottom of a sauté pan, add the shallot and garlic till soft then toss in the chopped seafood, tossing gently till cooked. Don’t overcook!
  6. Add 1 Tablespoon of Limoncello to the mix or lemon juice as well as the parsley.
  7. Let the mixture cool down then add the ricotta and mascarpone, folding it in and mixing it till incorporated.
  8. Make your lemon cream sauce by placing both Limoncello, ( 2 tablespoons) and lemon juice( 2 tablespoons) in a small saucepan together ( or use all lemon juice( 4 tablespoons).
  9. Once warm whisk in your butter.
  10. When the butter melts in add the heavy cream gently stirring on low heat until the cream thickens.
  11. NOW FOR ASSEMBLY
  12. Line the bottom of your ramekins with a few cooked lasagna noodles, cutting them if need be to fit.
  13. Spread a little of the lemon cream sauce on the noodles.
  14. Divide your seafood mix between the two ramekins and spread on top of the pasta.
  15. Use the remaining lasagna noodles to fit over the top of the seafood mixture.
  16. Spoon some of the lemon sauce all around.
  17. This all can be prepped ahead of time.
  18. When you’re ready to serve you can place the ramekins under your broiler to warm it up and get some golden color on top, but if you do you can’t walk away!
  19. Stay near the oven broiler and keep checking to make sure it doesn’t burn,.
  20. You can also heat them in the oven at 375 just til heated through, ovens vary so keep checking, it won’t take too long, and remember everything is cooked already.
  21. If you want a little more golden on top, stick it under the broiler for that, but again do not walk away!
  22. Spoon some of the lemon cream on top to finish, garnish with chopped parsley and top it off with the whole cooked shrimp.
  23. Enjoy!
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Your Dream of Working From Home and Enjoying the Good Life is Here!

Your Dream of Working From Home and Enjoying the Good Life is Here!

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Best Ways On How To Make Money Today With Melaleuca

Best Ways On How To Make Money Today With Melaleuca

Demystifying Melaleuca

Originally Published online: Dec 22, 2014 Articles, East Idaho Business Steve Smede Viewed 55481 time(s)

Melaleuca CEO Frank VanderSloot watches operations at the company’s Idaho Falls distribution center, where millions of products are boxed and shipped to customers around the country each month. (Steve Smede photo)

Idaho Falls is home to two important organizations that employ a lot of people in Southeast Idaho – the Idaho National Labs (INL) and Melaleuca. While both groups play vital economic roles in our community, they can be somewhat confusing to explain. 

After…

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How to Make Calabrian Pepper Pesto Chicken

CALABRIAN PEPPER PESTO GRILLED CHICKEN


We are now months into the Pandemic, and our state has slowly opened things up, and we are now able to go out to eat, shop, or visit our local outdoor markets. However, I do my best to keep my ventures out to a minimum, always wear my mask in public, and do my best to social distance. The one thing that has kept me sane the past few months has been cooking. Going into the kitchen and testing out new recipes every week has been very relaxing, enjoyable, and delicious! Since we are in the heat of summer, we have been grilling out much more than usual to keep the kitchen cool. When we fire up the grill, we usually try to cook our entire meal outdoors, including vegetable sides, and either an appetizer or grilled fruit for dessert.

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I have always been a big fan of poultry, chicken in particular, and in fact, I could eat it daily and not get tired of it. When grilling chicken, I like to marinade it a few hours before cooking it to help tenderize it and add extra flavor. This easy marinade uses my Calabrian chili pepper pesto and fresh limes, garlic, and olive oil. The limes help to tenderize the chicken and add brightness, while the chili pepper pesto adds a gentle heat. I order from Calabrian chili pesto from Amazon.com and always have a few jars in my pantry. You could use chicken breasts in place of chicken thighs, however I find that the thighs work really well with this marinade.

Pasta with Peas, Guanciale and Goat Cheese

Buon Appetito!
Deborah Mele 2020Calabrian Pepper Pesto Grilled Chicken

CALABRIAN PEPPER PESTO GRILLED CHICKEN

yield: SERVES 4 prep time: 3 HOURS cook time: 10 MINUTES total time: 3 HOURS 10 MINUTES

Tender, spicy marinaded chicken thighs are grilled until golden brown in this easy recipe.

INGREDIENTS

  • 2 1/2 Pounds Boneless, Skinless Chicken Thighs
  • 1/4 Cup Fresh Lime Juice
  • 1/3 Cup Extra Virgin Olive Oil
  • 3 Tablespoons Fresh Parsley Leaves, Chopped
  • 2 to 3 Tablespoons Calabrian Chili Pepper Pesto (Depending On Desired Spice)
  • 4 Garlic Cloves, Minced
  • Salt & Pepper To Taste
  • Lime Wedges For Serving

INSTRUCTIONS

  1. In a large bowl or casserole dish, mix together the lime juice, olive oil, parsley, chili pesto, garlic, salt and pepper.
  2. Add the chicken and stir to coat.
  3. Cover and marinate for at least 3 hours.
  4. Preheat the grill to medium high heat, and grill the chicken turning once, brushing the marinade on the thighs as it cooks. (About 5 minutes per side)
  5. Once the chicken is golden brown, serve immediately with lime wedges.

NOTES

Notes: You can also roast the chicken in the oven at 400 degrees F. for about 20 minutes.

RECOMMENDED PRODUCTS

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

 YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 724TOTAL FAT: 48gSATURATED FAT: 11gTRANS FAT: 0gUNSATURATED FAT: 36gCHOLESTEROL: 350mgSODIUM: 659mgCARBOHYDRATES: 7gFIBER: 1gSUGAR: 1gPROTEIN: 71g

Deborah Mele CUISINE: Italian / CATEGORY: Poultry


Why are Espresso Cups So Small? 4 Interesting Facts

SEPTEMBER 16, 2020

COFFEE FACTS

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Espresso is an integral part of many coffee lover’s daily life! We sip it at anytime you want and just enjoy the natural aromas and scents that comes from it.

But have you ever wondered why are espresso cups so small? This is something that has plagued our minds, so we decided to do a bit of research and answer the question for you and ourselves.

Before we get into answering the question, we got to cover a bit of background about Espresso. Espresso is served in a delicate small mug in which the coffee with a frothy layer on top, usually the foam from the brewing process.

Espresso is brewed with a blend of hot water under intense pressure. To make the best espresso, the beans of coffee should be ground into very fine powder.

You cannot use gritty, grainy coffee powder into the machine. This finely ground powder is compressed into a compact lump. It is not strong coffee but a flavorful espresso using a different preparation method.

Now that we got some basics about espresso out the way, we can cover off the main question then followed with some additional things you may not know about espresso.

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TABLE OF CONTENTS

Why are espresso cups so small?What size should an espresso cup be?How quickly should you drink espresso?Why is espresso so strong?Final Thoughts

WHY ARE ESPRESSO CUPS SO SMALL (1)

Why are espresso cups so small?

Espresso is made by pressing coffee and it has a crema layer on top to lock the aroma within the espresso.

To sustain this crema, the espresso cups are made small and the reason they are served in small cups is to avoid the creme layer to spread out!

Falling or dissipating crema can also make the espresso cold. Espresso is thicker and consists of lesser water as compared to a drip coffee. It is caffeine packed and flavorful into a small cup.

Some primary aspects of espresso cups being small are:

  • Crema, which is a foam layer forms on the top of an expresso. It is decorated on the top of the espresso. Espresso and cream make the cup. Selecting a large wide cup can result in the dissolving of crema. Crema is very important in making expresso perfect. Crema becomes very thin and gradually dissipates in a large cup.
  • Espresso is also very concentrated, and so you can say it is a shrunken form of coffee and a strong one in a small cup. A small cup itself tastes very strong, so much that it can use 7oz. of milk for 1 oz. of espresso.
  • A typical espresso is about 1-2 fluid ounces, which is right in a small cup.
  •  Espresso is about getting less water in a coffee that is too topped with foam crema.

Espresso in a small cup is just the right way to enjoy it. Its concentration, water content, and crema are in the right proportions in typical cup size.

why are espresso cups so small

Related Article:Is ground Coffee Instant Coffee

What size should an espresso cup be?

An espresso cup is of a typical size of 2-3 fluid ounces and the cup size is about half of the regular cup of coffee.

Hence, the espresso cup is also termed as “Demitasse Cup” in French, which is nothing but half a cup. The espresso cups are about 2-2 and 1/2 inches tall.

This is because if the cup is bigger, then there is a high chance of crema spreading out and unlocking the expressing aroma. Not only this, once crema splits, but it also spreads out and thins.

This eventually makes the crema disappear fast. A large cup impacts the espresso temperature as well. This makes the espresso turn cold very quickly.

Below we will take at each cup size with its standard and metric equivalents to get a better picture:

  • One cup means 2 ounces or 59 ml
  • Two cups mean 4 ounces or 118ml
  • Three cups mean 6 ounces or 177ml
espresso cup sizes

Related Article: How does a Drip Coffee Maker Work?

How quickly should you drink espresso?

Espresso, as the name suggests, should be made quick and also had quickly to get the best flavor, taste, and aroma. It should be drunk with “crema” on top.

What is crema? It is the creamy coffee oil emulsion that covers the espresso. It is a covering lid for espresso beneath. This way, all the espresso aromas are locked within to enjoy while drinking.

This emulsion is essential as the aroma dissipates fast. But then, how quickly should it be drunk to get overall espresso pleasure?

An espresso cup, traditionally, which is about 1-2 fl. ounces of coffee, should take about 25 seconds to get excellent espresso. But, when it comes to drinking it, to enjoy its flavor and aroma, but without making it cold, it would need around 2 minutes to sip an espresso cup.

Drink the espresso with crema layer on top to lock in the aroma without dissipation.

Take your espresso in three or more than three sips in about 30 seconds to as much as 4 minutes also. This time is particularly applicable for a double espresso shot.

The duration depends on how well you want to savor the drink with its flavors and aroma. It is essential to remember that a long time doesn’t mean more taste like the aroma and crema to dissipate with a longer time.

The time mentioned is sufficient enough to enjoy the espresso to the fullest. Beyond which, you are bound to get a cold, taste-fading espresso.

Related Article: Best Coffee Maker with Espresso

Why is espresso so strong?

Espresso is high in concentration and, therefore, can appear stronger as compared to regular coffee. It can also taste bitter than a regular brewed coffee.

But, the coffee strength is determined by the method and level of roasting of coffee beans and not how it is brewed.

Generally, coffee beans are roasted at three levels- Dark, medium, and light roast. Dark roast is done at 225 deg C to 230 deg C, medium roast is done at 210 deg C to 219 deg C, and the light roast is done at 196 deg C to 205 deg C temperatures.

The more the roasting of coffee beans, the enhanced will be its taste. On the same lines, the dark coffee roast is most strong of all coffee types.

An espresso made out of these dark roast of coffee beans results in a strong espresso as compared to regular coffee.

Final Thoughts

From the article above, we can see why a small cup is essential and important to get a perfect espresso. It is very important as a small cup with foamy crema keeps the espresso aroma, temperature, and flavor intact

The crema is very important to be thick and covering the coffee fluid. A larger cup can make the crema fall out, thin out, and eventually disappear.

This, in turn, makes the espresso flavorless, aroma less, and cold. Who would want to have a compromised, flavorless, and cold espresso? Get your typical small espresso cup and take pleasure in each sip.


How to Establish a New Kind of Entrepreneur in the Innovation Landscape by Working Remotely

How to Establish a New Kind of Entrepreneur in the Innovation Landscape by Working Remotely

Will entrepreneurs flee Silicon Valley and New York City in this new normal?

How Remote Work Will Transform the Innovation Landscape and Establish a New Kind of Entrepreneur

Grow Your Business, Not Your Inbox

Mark Minevich

(ENTREPRENEUR LEADERSHIP NETWORK CONTRIBUTOR/Principal Going Global Ventures and AI Digital Expert)

August 21, 2020 5 min read.

Opinions expressed by Entrepreneur contributors are their own.

San FranciscoNew York

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ARE INFLUENCER’S THE NEW EDITORS IN CHIEF?

ARE INFLUENCER’S THE NEW EDITORS IN CHIEF?

Influencer marketing is one of the most misunderstood concepts in business.

Garyvee

by GARYVEE

 @garyvee

4 days ago · 2 min read

Influencer marketing is one of the most misunderstood concepts in business.

There is no doubt in my mind that influencers are the next editors-in-chief. Which is to say, if an editor-in-chief dictates what comes out of an outlet…

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How to Run a Successful Text Message Marketing Campaign

How to Run a Successful Text Message Marketing Campaign

This article is for small business owners considering launching a text message marketing campaign.

By Sammi Caramela, Contributing WriterUpdated: August 18, 2020

image for Champion studio / Shutterstock

  • Text message marketing is more personal than other forms of marketing and can help a business gain traction.
  • SMS messages should follow a structured, efficient marketing campaign.
  • Text marketing involves bulk text…

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