Podcasts about as russ

Russ Somers is the VP of Marketing at TrustRadius where he focuses on "bringing truth to market." Russ has a wealth of knowledge in advising startups, mentoring other marketers, and repairing vintage guitars. As Russ puts it, "I work to teach my two young children how to succeed. Generally speaking, I try to make a difference in the world." In this episode of Soar, the launch of Season 3, Taylor sat down with Russ to talk about:What it means to sell truthWhy transparency matters in business and in marketing The difference between sales and customersOther fun banter as Taylor and Russ caught up and shared some storiesLearn more about Russ and get in touch with him on LinkedIn or learn more about TrustRadius on their website.

If you haven’t heard of Design Pickle, you will wish you heard of them earlier. This company, which offers flat rate graphic design services, has been able to grow from two employees to over 330 with $10 million dollars in recurring revenue...and Design Pickle has only been in business for less than 5 years. Not bad for a business that is also completely automated and outsourced using the BPO model (business process outsourcing). In this episode, we talk with the former design professional turned industry-disrupting star-up creator, podcaster, mentor, author, and business coach, Russ Perry about the ultimate level of remotrepreneurship building a business that works completely without you. Russ shares how he stumbled on the idea of Design Pickle and how he leveraged his first win (completely outsourcing the graphic design process) into a powerful business model that runs completely on its own. As Russ discussed, many entrepreneurs start at the ground level with their business. While there’s nothing wrong with that, there is a problem with staying at the ground level. An entrepreneur who stays on the ground level of their business (handling client work, marketing, and sales, etc.) does not take the time to grow their business. As a result, they feel stuck in a trap where they never get ahead. Russ argues that the focus of working IN the business instead of ON the business is the reason why so many potential remotepreneurs lose hope. They get overwhelmed with all of the work and frustrated with their cash flow and prospects. A better approach, Russ advocates, is building a system that runs without you. Instead of trying to work harder to keep finding clients (and keeping them happy), Russ says that remotepreneurs need to focus on the machine that finds clients and keeps them happy. That “machine” is your business solution that helps another business earn money. By scaling and automating your service to businesses, you now have the systems that allow to keep making money...without doing any of the client work. Listen if you (or someone you know) needs help with breaking out of the “entrepreneurs growth trap” Remotreprenurer’s Insights What is business process outsourcing (BPO)? The critical moment that Russ realized his business idea (aka Design Pickle) was a profitable business Why systems are the key to a long-term business How do you transition from a consultant/solopreneur to BPO The difference between working in your business vs on your business How do you recruit the right people? Retaining key talent Rewarding your team How do you handle clients in a creative field? Creating a good work culture with remote teams Scaling Design Pickle into new avenues Why do many creative businesses fail? Managing time while your business grows Setting up your day for successes Leaving a legacy TOP QUOTE: “My best job at Design Pickle is not doing what Design Pickle sells. My best job at Design Pickle is running the machine that creates the thing Design Pickle sells.” - Russ Perry Connect on Social: @remotepreneurs @russperry PLEASE RATE, REVIEW & SUBSCRIBE!!!

In the episode, Mark Baratto sits down with Tricia Coyne, the owner of the modern chef-driven Firefly restaurant. We talk about Fireball shots, Great White sharks, her Bubba Award, and how she took her restaurant idea from a college dream into a successful Key West hotspot. More About Firefly Restaurant Firefly is a modern, chef-driven Southern restaurant. They focus on using the best ingredients and a mixture of traditional and modern techniques to create the best possible versions of familiar dishes. Their extensive beer and wine lists feature the same attention to detail and unique products to create something that is at once old and new. They are located between Blue Heaven and Santiago's Bodega on Petronia Street. Tricia Coyne comes from a southern family from Louisiana and was raised in the foodie haven of Atlanta. With a love for the water and things with sharp teeth, she delved into a degree in marine biology from UCLA. After traveling the world to swim with sharks and work as a scuba instructor, she chose to revisit her love for all things edible. She found herself with a second bachelors degree in Food and Beverage Management with a specialization in wine. Tricia sharpened her skills in the belly of Atlanta, including a management internship under acclaimed chef/owner Anne Quatrano at Bachanalia, one of the most revered restaurants in the south, a stint managing for Richard Blais of Flip Burger and Top Chef acclaim, and time managing with Genki Sushi. After Atlanta, Tricia found herself Working at Key West’s well known Lattitude’s on Sunset Key as a manager.  Tricia’s ideas for Firefly were conceived before she had finished her degree. With a plethora of experience under her belt, she bit the bullet in 2013 and Firefly has been serving up the best chef-driven southern cuisine in South Florida ever since. Tricia’s love for Sharks has stayed with her, and she serves as Vice President of Reef Relief. In her free time, she enjoys Legos, wine, and the Oxford comma. About Executive Chef – Russ Ferstle Chef Russ Ferstle grew up in Detroit, Michigan, where his love of cooking began as a matter of survival since his mother was such a horrible cook. As Russ grew up, he continued into the restaurant industry in Michigan, apprenticing under French chef Tim Enfield. Eager to learn more, he moved to Chicago in 2003 to gain experience in Chicago’s food scene. He was hired as the sous chef for Sweets and Savories with David Richards, then stayed on with the company to open Barcello’s as chef de cuisine. In 2008, fed up with the cold, Russ relocated to Key West, where he became the chef de cuisine at the Upper Deck at Louie’s Backyard. In 2013, Russ left Louie’s to help open Firefly, where he remains executive chef. In his free time, Russ enjoys tattoos, silver coins, and conspiracy theories. Website: http://www.fireflykeywest.com Instagram: https://www.instagram.com/fireflykeywest Facebook: https://www.facebook.com/FireflyKeyWest Yelp: https://www.yelp.com/biz/firefly-key-west-key-west-4?osq=firefly+key+west

It's the last SDL. Really. We have had 2 + years of fun and games here at Security Weekly, but it's time for the SDL team to ride off into the sunset (or at least crash into the sunset billboard. I want to thank Russ, Paul, Sam, Mark, John and Joe for all the good times and great shows. Today, though we are going to do one last show covering "the interview". As Russ and I will have to interview for new hosting jobs soon, well, everyone has to interview for jobs. It sucks, you hate, we hate it, but you need to prepare. So, today, we invited Pam Fournier back to talk to us about questions with good and bad answers to interview questions. Hang around for the last one.   Full Show Notes: https://wiki.securityweekly.com/SDL_Episode114   Visit our website: http://securedigitallife.com Follow us on Twitter: https://www.twitter.com/SecureDigLife Like us on Facebook: https://www.facebook.com/SecureDigLife

It's the last SDL. Really. We have had 2 + years of fun and games here at Security Weekly, but it's time for the SDL team to ride off into the sunset (or at least crash into the sunset billboard. I want to thank Russ, Paul, Sam, Mark, John and Joe for all the good times and great shows. Today, though we are going to do one last show covering "the interview". As Russ and I will have to interview for new hosting jobs soon, well, everyone has to interview for jobs. It sucks, you hate, we hate it, but you need to prepare. So, today, we invited Pam Fournier back to talk to us about questions with good and bad answers to interview questions. Hang around for the last one. Full Show Notes: https://wiki.securityweekly.com/SDL_Episode114 Visit our website: http://securedigitallife.com Follow us on Twitter: https://www.twitter.com/securediglife

Digital Scribbler has launched its pilot episode discussing the benefits and necessity of creating an inclusive environment for everyone. The founders of the internationally known inclusive program, E-Soccer, Russ Ewell and Greg Bodzioch, discuss how they went about beginning the program.With the “e” standing for “exceptional,” E-Soccer was meant to bridge the gap between children with special needs and their neurotypical peers. Since its start in 2001, the program has exponentially grown, expanding from a single soccer field in the Bay Area to programs across the country and world. Today, kids can participate in not only E-Soccer, but a variety of E-Sports as well, ranging from E-Hoops to E-Dance.As Russ and Greg discuss in the podcast, this program is so much more than something to do on a Saturday morning. It provides friends and companions for kids with special needs throughout the rest of their lives, and imparts a perspective and heart to neurotypical children that they will carry with them forever. To find out more about the program, go to e-sports.org to learn how to get involved.Take a listen as they share their story on the first episode of "Digital Scribbler"

Rus and Kelly Wilson from Aquarimax.com join Ken to discuss the technology of water maintenance: the quintessential overview of filters and filtration. Over time, water gets old, "thick" with chemicals and organics. There are end products of decay that don't get removed until diluted out with a water change. As Russ says, ‘Dilution is the solution to pollution.’ And according to Kelly, ‘surface area’ is something to sing about! However, water treatment and filtration can be very important aids between water changes. Special Offers - Go to the Episode page for this week's show for prizes and special deals for these products! Questions or Comments? Send them to: PetTech@petliferadio.com. More details on this episode MP3 Podcast - Maintaining Water Quality in an Aquarium on Pet Life Radio