Surviving Market Turbulence
The current credit and equity crisis is bad, but it has been made worse because too many people unwisely buy high and sell low.
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Is Now a Good Time to Acquire Startups?
Sure, the current economic environment stinks. Most companies with cash are sitting on it, waiting to see what happens with the credit and equity markets. But some shrewd companies will take advantage of what cash they have to invest a percentage of it in acquisitions. From an acquirer’s standpoint, now is a pretty good time…
Tech startups go from political darlings to political punching bags
High-tech entrepreneurs suddenly find themselves in an unusual position: the political crosshairs. Candidates usually scramble to align themselves with innovators and job creators — often falling over each other to do so. Over the past two decades, Washington has turned to Silicon Valley for answers and talent. Tech gurus have truly been the darling of…
Products that Sell and Products that Work
The other day I found myself telling someone that a company I know of has “a product that demos well, but it doesn’t work well once you buy it.” We all know the type, right? At the extreme end are some of the gimmicky items you find sold on TV infomercials. Some of them actually…
There’s Nothing Wrong with Apple’s 30 Percent
Much electronic ink has already been spilled over Apple’s decision to make in-app subscription purchasing available — at a 30% fee. I’m about to spill some more. Today’s open letter from Readability re-stokes the controversy as it claims that Software-as-a-Service providers are now ensnared in the new policy, not just media publishers and content providers….
How Good Ideas Become Great Ideas
Ideas are a dime a dozen. I know because I have paper and electronic file folders filled with ideas that I have come up with over the years for potential new products, services, and companies. Good ideas aren’t much more valuable. While some of the ideas on my lists seem clearly doomed, most seem to…
Betty Hallock
Betty Hallock, food writer for the Los Angeles Times, joins chip to talk about the new trend of edible cocktails in high-end bars and restaurants.