WELCOME TO THE BIRD GROUP

Hey there!
My name is Anat Bird.

I am, and always will be, a strong supporter, advocate, educator, and practitioner of community banking. My mission is to empower the community and midsize bankers to, even in a very small way, more effectively compete with our top five institutions. I strive to help them differentiate and leverage an underlying relationship model to deliver compelling, tangible financial value to the individuals, businesses, and communities they serve. And I enjoy doing so in a uniquely personal way.

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Newsletters Written

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Recipes Shared

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GENERATIVE AI

GenAI is a topic that keeps coming up at our forums. Like RPA before it, the question ripples throughout our groups: What are you doing about it? And, like RPA, the answer for the first three years is: we’re closely monitoring the situation. Then, for roughly two years, “we are testing a few bots.” Two years hence, “The technology didn’t live up to its promise and didn’t result in meaningful scale economies.” (Gen)AI is equally…

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BirdsEye View Archive

Across topics from Commercial Banking to Investor Relations and Wealth Management, check out all of the BirdsEye View Newsletters by Anat and The Bird Group in our archive.

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About Anat

Anat Bird has spoken at over 400 national and regional banking forums. She has been an instructor in banking schools around the country, taught MBA courses and classes at Temple University, Duke and UC Davis.

Learn about Anat

Let’s Talk

Want to know more about the The Bird Group and how we can help your community bank? Contact us below. We are eager to hear and learn from you, and no communication will go unanswered.

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How it all started?

Cooking with Anat…

My father taught me that food is about subsistence and culture, sharing and giving. I love to cook, and I will share with you from time to time my favorite recipes, new discoveries, or great restaurants I frequented.

A sub-set of my love for cooking for me has to do with chocolate. I am a confessed chocoholic. I eat about ¼ lb. daily, primarily Lindt bittersweet and white chocolates. I also really like Fortnum and Mason’s fruit creams, and my very favorite chocolate shop in the world is in Brussels, on Place le Grand Sablon, named Wittamer.

Check Out Anat’s Recipes

In addition to food, my other hobbies are travel and reading. I love to travel to new places and discover them. We often go to a less-than-glamorous town and stay for a week to get a full flavor of the area, its people, and its food.

I look forward to sharing with you food and travel experiences as they take place in my life, for there is nothing like a great meal, topped by a spectacular dessert, to put a smile on one’s heart.