Thursday, 01 May 2014 18:53

Power to the People; Superfood Bark

By Cindy Coats, Controller

As the head of Human Resources at PRIER, PRIER Partner wellbeing is very important to me.  Health and fitness translate into increased productivity and less turnover. When I find things work in my personal life, I like to share them with everyone at PRIER. For example, one of my pilate’s instructors, Melissa, gave me a recipe for “Superfood Bark.” I couldn’t remember the name, so instead I told everyone it was Power Bark.  However, I decided that if I was going to share it with the followers of PRIER’s blog, I should do a little research on what “Superfood” really means. What I came to find out was that “Superfood” is actually just a marketing term. “Superfoods” have more nutritional value than other foods in their particular food category.

By Cheryl Landsman, Customer Service Manager, A/R, Collections

I recently read this article regarding multitasking. According to the article only two percent of us multitask effectively, but I’m sure many of us think we do it well. Many of us can actually multitask; and do it daily. With children, work, spouses, lists running constantly through our brains, we at least try to do it. But, the question is, do we do it effectively? 

Thursday, 03 April 2014 19:33

'Tis the Season to Check on Your Hydrant

By Nick Manning, President

It’s that time of year…

This is the time of year where our inbound calls from homeowners absolutely blow up!  They are using their wall hydrants (outdoor valves, faucets, spigots, sillcocks, call them whatever you like) for the first time this year and for whatever reason, there are issues.  This year, we’ve had an especially cold winter so people who have never had issues are even calling.

Friday, 28 March 2014 18:18

Striving to be the Best

By LaTausha Taborn, Manufacturing Assistant

Here at PRIER Products Inc., we strive to be our best in all aspects of the company. Continuing education and training is certainly a priority at PRIER. One thing we are doing this year to continue associate education and training is preparing the manufacturing team for the APICS certification. APICS is the global leader and premiere source of the body of knowledge in supply chain and operations management, including production, inventory, materials management, purchasing and logistics. 

Friday, 14 March 2014 13:30

The Importance of Live Customer Service

By Sarah Arnold, Marketing Coordinator and Customer Service Representative

How often do you call a company to ask a quick question and end up spending an hour on the phone talking to a robot? For me, this happens quite often. Whether it’s a cell phone provider, a question on a utilities bill, or a retail concern; it’s hard to find live customer service representatives these days. 

Thursday, 06 March 2014 17:38

Why I Ride

By Jim Lind, Research, Development and Engineering Manager

Looking back, I got hooked when I was young, though I didn’t know it at the time. A couple of times I had ridden a small dirt bike at my friends’ farm; scary, yet fun. But, the biggest driver to my passion happened when my dad brought home a BMW R65 motorcycle. He only had it a couple months and took me on short rides around town. The most memorable was when we went south of our house and tried to get across a construction area where they were putting in a new bypass/highway. We got stuck in the mud, but thankfully we got out. Man that was fun (looking back, probably not for my Dad). I am pretty sure that’s what hooked me on motorcycle riding. 

Saturday, 22 February 2014 06:23

Never Fat on a Tuesday

By Cindy Coats, Controller

Saturday, February 15th, the Mardi Gras parades began in New Orleans. The celebrations will continue through Fat Tuesday, March 4, 2014. Ash Wednesday will begin lent and for many, the sacrificing will begin. For those of you who know me, you know I like to have my cake and eat it too. I think that sacrificing sounds like suffering and I don’t like to suffer. I like to share a wonderful Cajun recipe that will not make you feel like you've suffered and that you can enjoy any day of the week during lent. Many traditional Cajun dishes begin with rue, a type of gravy made with butter and flour. This recipe is vegetable based, so you will never be FAT on a TUESDAY again! Once a month, at PRIER, we have a lunch to talk about what’s going on at PRIER and celebrate anniversaries and birthdays. This week we celebrated with this dish made with chicken and whole grain penne pasta. I hope you will enjoy this as much as we did!