Follow the Money….

Follow the Money….

Seth Diamond, Lapine’s Chief Insights Officer, writes about U.S. household spending, and how it’s changed over time. Comparing 1986 to 2016, Seth explores what we’re spending our money on, and how our spending choices have been impacted by new innovations, technology, and other factors.

Read more
Summer Fun at Lapine

Summer Fun at Lapine

Although the first day of the season is technically not for a few more weeks, in my mind Memorial Day weekend is the true kick-off of the summer. With this weekend behind us, patio furniture is coming out of storage, white pants are being taken off the high shelves of closets and I am reacquainting myself with my long lost friends, Sun and Beach.

We’ve kicked off our summer here at Lapine, too. The past few weeks have been filled with warm weather activities and good times outside of the office.

Read more
Barbe-Cue the Sunshine!

Barbe-Cue the Sunshine!

Now that we have finally clawed our way out of the polar vortex (fingers crossed), it is time to get outside and embrace spring. It just so happens May, my favorite month of the year, is also National Barbecue Month.

Read more
Welcome Wagons Never Go Out of Style

Welcome Wagons Never Go Out of Style

When preparing for a new hire, sometimes it can be helpful to think of some of the struggles you faced when first starting at your company: The blank stares you got from people outside of your department who had no idea you were starting. That awkward time you hunted around for the bathroom before you finally broke down and asked someone. The first week of work when you ate Subway five days straight because you didn’t know anywhere else in the area. With the Lapine team growing (three new employees in the last two weeks!), we’ve been focusing on creating a system for onboarding new employees and welcoming new members to our team. Because Lapine is a mid-sized company and doesn’t typically hire many people at a time, a large-scale orientation program is not a fit for us. That is why we’ve decided to concentrate on the small things that can make a big difference for a new employee’s introduction to a company. Be Ready for Them Nothing is worse than coming in on your first day to a desk of leftovers from the previous tenant and being told to hang out while people think of something you can do. Make new employees feel welcome by having a station and schedule ready for them. Double-check that all materials from the old owner have been removed and give the desk and drawers a good wipe down. Stock the station with new desk supplies like pens, notepads and any special things they might need, like staplers or calculators, and make sure that a computer and phone are set up and ready... Read more
Iron Chef: Lapine

Iron Chef: Lapine

Last year it was bowling. This year: cooking. A few weeks ago we held our annual national channel partners summit here in the office. After spending the day learning about what was new at Lapine and getting an in-depth look at some of our brands, the channel partners and our Lapine crew boarded a bus into NYC to attend a cooking class at the Institute of Culinary Education (ICE). And like a lot of things at Lapine, the night turned into a competition. The group was split into three teams: one in charge of the appetizers, home-made cheese ravioli, one handling the main course, chicken in a mushroom and leek sauce with roasted veggies and polenta, and the final team prepared a lemon tart with fresh whipped cream and berries for dessert. As we donned our chef hats and personalized aprons, that old adage came to mind – “If you can’t stand the heat, get out of the kitchen.” I was on the main course team and my roommates will attest to the fact that I am never the one in charge of cooking dinner, so I was a little nervous getting behind the popping oil on the stove. I came out unscathed, though, and proud to say that my team made a delicious meal. The ICE staff was great helping us all cook our portion of the meal and teaching little tips and tricks along the way. At the end of the evening we all sat down together to enjoy the fruits of our labor. Every dish was more delicious than the last and we were all very proud... Read more