“The balance sheet is where all the bodies lie.”
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The Disruptors
With Liz Farr
For CPA Trendlines
Anne Napolitano used to give advisory-level guidance without charging for it. “I was doing those advisory-type services without really getting compensated for it because I just felt it was what you were supposed to offer to your clients,” she says.
But after learning about value pricing from various resources, including Ron Baker and Ed Kless, her thinking changed. “The better we got at something, the quicker we were, the less money we were making because we could do things faster,” she says.
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That realization helped her understand that clients weren’t buying time; rather, they were buying the decades of experience she and her team had as accountants and the value that comes from that experience. And today, she charges a premium for that expertise.
“We need to value ourselves correctly and appreciate the fact that we’re really doing some great work for our clients, and we should be compensated for that,” she explains.
Her firm, Anne Napolitano Consulting, landed on its niche specialty of restaurants, bars, breweries, distilleries, and wineries, partly because of Napolitano’s love of cooking.
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