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Hiring Freelancers: When, Why, And How

Hiring Freelancers: When, Why, And How
Hiring freelancers comes with a myriad of pros and cons. On one hand, freelancers are usually more cost efficient than contracting with an agency. But, on the other, sometimes you get what you pay for. When is it best to outsource to a freelancer versus an outside agency? What do agencies offer that freelancers might not?

Freelancers have become increasingly popular in the creative industry. Not only are clients relying on them more, but agencies also outsource to freelancers in order to offer additional services to contracted clients. Freelancers often offer a niche skill set for work that is completed on a limited timeline, while agencies have the capacity to take on larger scale projects and offer a broader range of services. But, when surveying which would be best for the task at hand, getting to know an agency and getting to know a freelancer are two different beasts.

Making the decision on whether to use a freelancer, an outside agency, or your internal team for a new project can be a challenge. From a creative's standpoint, how can we identify when we should take on the project ourselves, and when we should look for additional support?

This episode, we break down the pros and cons of freelancers and agencies and outline a few tips we've learned when it comes to hiring freelance help.



There's nothing quite like a coffee cocktail to give you the kick you need to wake up. This episode's cocktail is the Barraquito — the delicious drink that lies somewhere between coffee and dessert. Barraquito is a Spanish coffee liqueur, but this drink puts a spin on the common island cocktail. Made with espresso, milk, cinnamon, lemon, and Licor 43, this drink is one part relaxing, one part energizing, and perfect for fighting fatigue.


  • 1-2 tablespoons Licor 43
  • 1 small cup espresso
  • Hot milk, to taste
  • 2 tbsp. sweetened condensed milk
  • Cinnamon
  • Lemon zest


  1. Pour the condensed milk in the bottom of a small glass.
  2. Pour in Licor 43 by letting it flow slowly along the wall of the glass, or using the back of a spoon.
  3. Pour in the hot foamy milk the same way, then pour in the hot espresso.
  4. Sprinkle with cinnamon and add the lemon zest.

Courtesy of Art and Kitchen.

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