Got questions? Nobody likes a know it all.
People ask me these all the time.
What are these "Meat & Three" packages you speak of?
Sue me, I can't shake my southern roots. In old-style restaurants back home, they offer a "meat & three" menu where guests pick a meat and three sides - it's like that. Great "meat" (social strategy or web copy) can speak for itself, but that doesn't mean it should. I suggest my clients supplement theirs with at least 3 pieces of fine-tuned collateral (sides!) as an extension of their new brand voice, of their choice. For examples of what that might be, click here or here.
I don't own a food business. Are we still a good fit?
Maybe. Food and beverage or not, I'm a good fit for passionate people looking to tell an authentic story about their business. I often say that my favorite people to be around are those who are passionate and knowledgeable about SOMETHING-- even if it's something as bizarre and specific as earthworm mating rituals or books written by short women in the 1850s.
You like examples? bloggers, designers, photographers, hotels & tourism, non-profits, home decor, environmentally-friendly businesses.
Bottom line: If you're excited about your brand beyond making money, I'm excited to help you share it.
We're not based in Denver. Is that a problem?
Surely not. I've worked with clients across the country. It's all about open, honest communication and a solid wifi signal. Hint: I have both.
Why don't you list current and past clients on your website?
As with many content-curation businesses, not all clients want to publicly announce that they're outsourcing their copywriting, social media or blogging efforts. As a ghostwriter, its my job to let your voice shine through, and sometimes that means not taking credit all the time. I'm happy to detail current and past projects that I'm at liberty to discuss over a discovery call or email. Just let me know!
Will you accept work from my competitor?
Maybe, only because I strongly believe in community over competition (thanks, Rising Tide Society). I've managed accounts for 10 restaurants at once, and I never heard a peep about favoritism or unfair treatment. I will, however, decline work that would be a mutually-understood conflict of interest.
But, your business has its own unique story, so let's find that instead of building off someone else's! I take my clients very seriously, and I would never share confidential information with another-- I have the paperwork to prove it! Drop me a line and we can discuss in more detail.
Can you help me with my college essay/resume/cover letter/job hunt?
Probably. But I should warn you mine looks like a menu. If finding your "niche" and standing out in a crowd (even if it's a risk) is your thing, then definitely! Job hunting is all about story-telling. Click over to the contact page and I can send you a quote.
Are you a graphic designer or product photographer?
No, but thank god for those people! I have many graphic design partners that I can get you in touch with, or I can manage that side of the relationship for you if our work together requires one.
Why food and restaurant marketing?
Well, I like to say the only thing I love more than food is talking about it. The anticipation that leads up to a good meal is a natural "high" for me, and it has been since I was a child. I go more in depth about this here, but long story short, I found my passion and was able to marry it to my writing and digital marketing skills in a way that made sense for brands. Food companies are often founded on SO much passion, and I admire that so much. Being able to help those people tell their story, put their best foot forward and get people in the door is what gets me out of bed in the morning. Well, that and a good order of breakfast potatoes.
Why "The 5th Sense?"
I think businesses put their best foot forward when they focus on what makes them different. I love finding the part of their story that resonates with people and really sets them apart. It can't be an intuitive "sixth sense" feeling, it's got to be tangible! (And for me, it's hopefully tapping into that fifth sense-- TASTE.)
Haven't I seen your writing somewhere...?
Yes, I have a few places I'm published, but lately you'll find my work in 303 Magazine. I'm the food editor over there.
Why is your dog named Bacon?
I had another name picked out, but I cuddled that smushy face and heard him snort like a pig and it was game over.
Where should I eat in (insert city here)?
Well I'm flattered you'd ask my opinion. I hope you like cheeseburgers. I was interviewed here about places to eat in Atlanta and I have a long records of stories about food and beverage in Denver here, but I have a lot of favorites in my arsenal for other spots-- Tweet at me and let's get to talking reservations!
What would be your last meal?
Summer tomatoes sprinkled with sea salt. Salmon crudo. The juiciest of cheeseburgers. Home fries. Ben & Jerry's Phish Food. A bottle of Meiomi. Probably a Cheez-It or ten.