Business
Is it time to rethink your communications strategy? In this episode, we’re challenging the traditional approach to in-house marketing teams and making the case for a smarter, more effective model. Instead of expecting one or two people to wear every hat — writing, design, strategy, crisis comms, social media — what if there was a better way?
Many organizations rely on small, overburdened marketing and communications teams, expecting them to do it all and inadvertently setting them up to fail. In this episode, Jen and Karen challenge the traditional hiring model and explore why a fractional or agency-based strategy could be a smarter, more cost-effective solution.
Tune in as we break it down: why the “comms department of one” is never a magic fix; why adding another full-time hire isn’t always the answer; and how leveraging agency expertise can provide more value, creativity, and strategic support. From avoiding burnout to accessing top-tier talent across multiple disciplines, we offer a fresh perspective on rethinking capacity and maximizing marketing impact.
Pair this episode with:
Spiked Hot Cocoa
Spiked Hot Cocoa
Liqueur
Rich, cozy, and irresistibly smooth, Spiked Hot Cocoa is the ultimate winter indulgence. Creamy whole milk and finely chopped semisweet chocolate melt together for a velvety base, while Kahlúa adds a warm, coffee-infused kick. A hint of vanilla and a pinch of salt round out the flavors, making each sip perfectly balanced. Whether topped with marshmallows, whipped cream, or a sprinkle of chocolate shavings, this decadent drink is pure comfort in a mug.
Ingredients
- 2 cups whole milk
- 6 oz semisweet chocolate, finely chopped
- 3 oz Kahlúa
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- Optional toppings: mini marshmallows, whipped cream, chocolate shavings, crushed peppermints, toffee
Preparation
- Warm the milk in a medium saucepan over medium-low heat until it begins to barely simmer but not boil (watch for small bubbles around the edges).
- Add in the chopped chocolate and whisk until combined and smooth, about 5 minutes. There should be no remaining specks of chocolate, the color should turn from a pale tan to a milk chocolatey brown, and the bottom of your pan should be coated with the mixture.
- Remove from the heat and stir in the liquor, vanilla extract, and salt.
- Let sit to cool to a safe drinking temperature for about 5 minutes (still hot but not burning). Pour into heatproof mugs. If a skin forms while cooling, just whisk it for a few seconds to reincorporate.
- Top with desired toppings, or enjoy as-is.
