June 24, 2019
Earlier this month, we had the privilege to host one of IHAF’s regional roundtables at our LA office, where we learned about the bold moves leading in-house agencies like Bloomberg, Dollar Shave Club, PwC and Trunk Club made to enable their success. Each story challenged attendees to consider the …
June 04, 2018
Not only does Boston University deliver an exceptional education to its students, their in-house agency delivers exceptional creative solutions to 17 different schools and colleges, hundreds of departments and academic centers, and an assortment of events—all intended for internal and external …
April 18, 2016
Regular interaction with clients is a reality for most creative professionals. (They pay our bills, after all!) Yet, according to a recent industry poll, client engagement is a challenge for nearly three-quarters of creative teams. So how can you improve your client relationships? Here are three …
February 17, 2014
This month, IHAF is exploring the topic of Operational Excellence and what it means to in-house agencies. As part of this series, I asked the two newest members of IHAF’s Board of Directors, Mark Gibson, Assistant VP of Creative Services at State Farm and Wayne Barringer, Director of Creative …
February 12, 2014
As a recent returnee in house (after 18 years at NY ad agencies), I’m learning to adapt to a larger environment and a corporate culture where our clients are also our colleagues.
One of the biggest advantages I’m seeing since my return is that everyone, no matter what their function, knows the …
February 10, 2014
We may be witnessing a harmonic convergence of sorts in the name of operational excellence. While the inclination for any business may be to try to do as much as it can with the resources it has on hand, that’s not always effective. Sooner or later, what seems like the fastest, easiest path to …
December 02, 2013
After 15 years of launching and leading companies in and around the creative space, I’ve learned a few things that are pretty unintuitive. For example, start-ups need less money, not more—they only go and spend it. And don’t rely on “experts”—they often only know how (or want) to do their one …
September 16, 2013
My friends and I went out to dinner recently at a fun restaurant in Providence, RI. It was one of those places that offers a “chef’s choice prix fixe”—usually that day’s find at the farmer’s market combined with the chef’s inspiration. When a talented chef at a top restaurant can apply her …