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Association Brain Food Weekly: 10.30.20

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Many members are struggling financially because they’ve been laid off, had their budget cut, or suffered revenue losses. Hosts: New York Society of Association Executives and NYPCMA. Association websites compete with for-profits, media, and other associations for eyeballs, mindshare and even revenue. Chapter bright spots.

Revenue 341
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Association Brain Food: 3.17.23

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Association revenue. Professionals for Association Revenue released their Association Business Development Landscape Survey report. The other ingredients are onion, garlic, marinara , red pepper flakes and parmesan-romano (instead the pecorino-romano she suggests which is more than twice the price at my store). 1 CMP credit.

Revenue 205
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Association Brain Food Weekly: 2.19.21

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MemberSuite explains why the demand is growing for certificate and certification programs and points out the difference between the two. They also describe how credentialing programs can help your association increase member engagement and revenue. Host: New York Society of Association Executives. Quick hits.

Revenue 322
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Association Brain Food Weekly: 1.15.21

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In response to the pandemic, many associations hosted new virtual events, took down their members-only content paywall, and reduced fees for virtual conferences and education—changes that affect their membership value proposition. Agnes Amos-Coleman, MBA, CMP, education, conference, event, certification consultant, Amos-Coleman.

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Association Brain Food Weekly: 9.17.21

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Ann Patchett, New York Times ). Agnes Amos-Coleman, MBA, CMP, education, conference, event, certification consultant, Amos-Coleman. Join leading association revenue producers as we discuss the importance of subject matter expertise in your team’s development. Host: Professionals for Association Revenue.

Content 195
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Association Brain Food Weekly: 4.17.20

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Go on a virtual visit to the New York Times’ 52 Places to Go in 2020. ( New York Times ). The asparagus in the farmers market is usually triple the price of asparagus on sale in the supermarket, but it tastes so much better, so I always treat myself to a few bunches during the season. David Schneider ).

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Association Brain Food Weekly: 2.5.21

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Teri Carden is cooking up a phenomenal-sounding digital experience for anyone interested in increasing their non-dues revenue. On the side, not her broccoli purée, but thanks for the idea, Nigella, but the New York Times version , which we really loved. It’s fun to have broccoli in a new format. Tue 2/9 at 11 a.m. –

San Diego 370