Never underestimate the role of newsletters
As I write, it’s halfway through a sunny bank holiday Monday. So why am I at my computer? Apart from my Roxhill duties (always a pleasure), I’m wrangling with the tech involved with sending the regular Telegraph Cookbook newsletter.
Without my trusty colleague Tomé Morrissy-Swan to help, I’m staring at about 23 different emails promising me templates, database checks, schedules and other important stages in sharing my food thoughts with the 80,403-strong newsletter subscribers. By the time you read this, and if you are part of that audience, you’ll know if I was successful!
I never underestimate the role of newsletters – they’re increasingly important as a platform for getting eyes on content and can bring subjects like food to an engaged audience who might struggle to find them on a busy place like a news homepage, where you’re jostling for attention. And I find I can use a more colloquial tone, which is enjoyable.
They’re also more flexible than homepages and apps – I find the team really responsive to suggestions – which makes them good places for possible collaborations and promotions. You or your clients might feel they all end up in spam but the amount of feedback I get suggests otherwise…
What Lisa Thinks…
“London is known for great steaks so this release, full of bold claims, caught my attention (I just wish it had explained what a Meatologist actually is!)”