Business Video Roundup: Crawfish Industry, Raising Prices & the Hidden Cost of Success
In this week’s business video roundup, Gary Vaynerchuk explains how to raise prices and scale your business, former Dow Chemical CEO Andrew Liveris reveals how success can inhibit innovation and growth, and Insider Business dives into the crawfish industry. Plus, Fast Company’s Brand Hit or Miss of the Week takes aim at Mustard Skittles, while Bar Rescue’s Jon Taffer talks about succeeding in the reaction business and refusing to give in to self-doubt.
GaryVee: How to Raise Prices & Scale Your Business
In this 68-minute Q&A session from the recent Mindset Matters conference in Australia, Gary Vaynerchuk offers up valuable insights on choosing a path, raising prices, scaling a business, and authenticity in brand building. Grab a cold beverage and click play.
Harvard Business Review: Success Can Inhibit Innovation & Growth
It’s something few will ever tell you—the success of your business can hamper innovation and potential growth. In this 36-minute discussion, Harvard Business Review’s Adi Ignatius speaks with Andrew Liveris, the now-retired chairman and CEO of Dow Chemical. Liveris reveals the obstacles he faced taking over the already hugely successful company and how he struggled to innovate within an organization that was already steadfast in its operations, for better or worse.
Insider Business: How a Louisiana Crawfish Company Harvests 60,000 Pounds a Day
In the 1980s, rice farmers in Cajun Country decided to try cultivating crawfish, which proved to be tremendously successful. This has led to flourishing business opportunities, setting the stage for a new generation of farmers like Madison McIntyre (featured in this video). But without hard-and-fast regulations, the crawfish industry is engaged in a constant fight for survival. The 13-minute video explores some of these issues while also giving a glimpse into how crawfish are farmed and processed on a massive scale.
Fast Company: Would You Eat Mustard Skittles?
Fast Company’s Brand Hit or Miss of the Week looks at how Skittles and French’s teamed up to create something special for National Mustard Day. Is it a yay or nay from a branding and marketing standpoint?
Restaurant Influencers: Jon Taffer of Bar Rescue on Succeeding in the Reaction Business
Shawn Walchef interviews Bar Rescue host Jon Taffer about his career in hospitality, the biggest lessons he has learned along the way, and refusing to give in to self-doubt. “The only person who can say no to you is you—don’t ever forget that,” Taffer says.
READ MORE FROM AMERICAN COMMERCIAL CAPITAL
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Cash flow gets the cautionary tales. Every owner who has scrambled to make payroll learns to respect liquidity, and they are right to. But beneath the cash flow conversation sits a deeper question—one that determines whether a business is worth running at all: is it actually making money?
Profit is the engine. Cash flow is the fuel line. You can keep a clean, well-managed fuel line delivering steadily…
How Does Factoring Work for Service-Based Businesses?
If you run a service business, you might wonder whether factoring is really for you — it’s often described with examples about shipping goods or delivering products. The good news: factoring works very well for service-based businesses. What you’re factoring is the invoice, and a service invoice is just as fundable as a product invoice, as long as the work is done and billed to a business customer.
What Questions Should I Ask a Factoring Company?
Walking into the conversation with the right questions puts you in control and quickly separates the straight-shooters from the slippery ones. Here’s a practical checklist to bring with you. A good factor will answer all of these clearly and without hedging.
On cost and fees What is your factoring fee, and exactly how is it structured — flat, or does it increase the longer an invoice is unpaid? What…
