ripe to pick

Another bumper crop year

And brand new fields to hoe with Finn Partners.
Our focus on creating and marketing fresh brands with clients remains at the core of what Greenfield Belser does. Inside this year’s annual review, you’ll find our picks for brand makeovers, extensions and campaigns that drive growth.

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Brand Thinking
Bleeding edge thinking on branding and marketing

event

The Dish on Big Firm Websites

August 1, 2016 — December 31, 2016

The Dish on Big Firm Websites

The presentation is based on the first of its kind catalog and review of the largest 200 professional service firm websites called Site VisitsSM. This includes reviews of the top 50 U.S.-based accounting/advisory firms. Site VisitsSM is a contemporary record of current state of web design and content, developed in order to give firm professional service firm leaders and marketers insight on the websites of competitors. At this session, participant will be able spot web trends, see how their sites measure up, and unearth recipes for future digital success.

Learning Objective: In this informative show and tell presentation, you will be introduced to:

  • criteria for today's best digital practices applied to the five most visited pages of any professional service firm site.
  • big picture design, content and lead generation trends drawn from the reviews.
  • summaries of some of the best of breed design and content principles, including areas that offer opportunity for improvement.

Interactivity: The format will be show and tell with breaks for questions and discussions among participants. The program will be best for firms and marketers looking to improve, rethink part of or redo their firms website. Small firm or large, join us for a review of the trends, best practices and ideas for a stand out site.

Take Aways: Site VisitsSM is our effort to catalog the here and now of professional service firm web design and content, so we can all get a firmer grip on what others are up to and what comes next. You can and should be the judge of what you see, but in our presentation we highlight what we believe to be best practices and ideas. We hope participants will enjoy and learn from the dish.