"Promoting Your Work and Your Career" – by Maria Lenhart

BATW members gathered on Saturday, Nov. 15, in Santa Clara for a meeting that included an expert presentation on how writers can effectively use social media as well as a delightful outdoor lunch.
First, we had a few words from our generous hosts at the Hyatt Regency Santa Clara. General Manager Dania Duke shared the news that the hotel is embarking on a guest room renovation. She also said it has developed several innovative guest services programs, including ones addressing the needs of women and travelers from Asia.
Social media consultant and travel writer Karen Kefauver (http://www.karenkefauver.com) then gave an engaging talk on how writers can use social media to promote their work and further their careers. Among her tips:

  • Make sure that your website is designed to be easily read on a variety of devices, including tablets and smart phones, and integrate it with your social media platforms.
  • Make sure your headshot and other branding is consistent on your website and on all of your social media platforms.
  • Be cognizant that postings on your Facebook page and other social media are likely to be viewed by business contacts as well as family and friends.
  • Before making a post, consider if it’s relevant, useful and timely.
  • While you are working on an article or book, post items that will build excitement about what you are doing.
  • Engage your audience as much as possible by including a link, photo and video with every post. A small audience that is engaged is better than a large one that isn’t.
  • Ask Influencers (people such as family and friends who are supportive of your work) to spread the word about your new book or article on their social media platforms. People you have interviewed for a book or article are others who can help in this way.

Afterward, members adjourned to the hotel’s poolside event space for a bountiful lunch spread that included individually tossed salads and a carving station. At the dessert table, chefs concocted batches of gelato made with liquid nitrogen.
Many thanks go to Associate/General member Molly Blaisdell for arranging this fabulous event.

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