Bernays Sauce: Small Firms Being Studied for Acquisition

Tuesday, December 16, 2008

Small Firms Being Studied for Acquisition

Attention small shop PR firms...blue light special! Seriously, it is encouraging to see that not only is the public relations sector surving the recession, its growing. Any ideas as to why? More outsourcing due to corporate PR layoffs? Your comments and opinions welcome.

Excerpt:

5W Public Relations, today announced intentions to make acquisitions, and aggressively pursue small PR agencies in 2009. The firm is currently in discussions with several firms. 5W Public Relations has quickly grown to be the nation's 21st largest independent firm since their founding in 2003.

"Thankfully, despite the tough economy, 2008 was a growth year for 5WPR as we continue to organically grow and mature. Given the state of the economy, as entrepreneurs, we understand the struggles small firms may have with collections, lowering of retainers and simple balance sheet issues, and as such we are interested in acquisitions or agencies that may be looking to merge into a larger agency," said Ronn Torossian, CEO of 5W PR. "We are targeting small firms and we are seeing a lot of Public Relations firms doing great work, but are facing tough times. We are very confident that we will continue to grow and view acquisitions as a component of that process. We are cash positive and want to invest in acquisitions to grow."

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The Best Béarnaise Sauce

Courtesy: John Short at EventPros, Inc.

Ingredients:
1 lb 4 oz butter 1/8 tsp peppercorns, crushed 1/8 tsp salt 3 Tbsp tarragon vinegar 2 Tbsp cold water 6 egg yolks 1 Tbsp fresh tarragon cayenne pepperlemon juice
Instructions:
Clarify the butter. Keep it warm but not hot.
Combine the peppercorns, salt, and vinegar in a saucepan. Reduce until dry.
Remove from the heat and add the cold water. Transfer the diluted reduction to a stainless steel bowl.
Add the egg yolks and beat well.
Hold the bowl over a hot-water bath and beat the yolks until they are thickened and creamy. Do not overcook them or they will curdle.
Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm, clarified butter, adding it drop by drop at first. If it becomes too thick to beat before all the butter is added, beat in a little of the tarragon vinegar.
When all the butter has been added, beat in lemon juice to taste and adjust the seasonings with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.
Variations:
For Hollandaise Sauce delete tarragon and tarragon vinegar - replace each with lemon juice
For Mousseline Sauce fold 1 cup whipped cream into basic Hollandaise Sauce
Other variations: Substitute each for tarragon/tarragon vinegar – Paloise Sauce (fresh mint); Maltaise Sauce (orange juice with orange zest); Mikado Sauce (tangerine juice with tangerine zest); Choron Sauce (1/2 cup diced Roma Tomatoes).
Be creative!