Good Food Marketing with The Virginia Foodie
Georgiana Dearing
Food marketing consultant and founder of VA Foodie, Georgiana Dearing, takes you behind the scenes of successful craft and local food businesses. For over twenty years, she’s led a team of creatives at Water Street Marketing. George is particularly passionate about her work in the food industry and now works to make her years of experience more accessible to emerging brands. This podcast is for you if you’re curious about the marketing tools, the business practices, and the stories that drive good food, good people, and good brands in the specialty food industry. Learn more about food marketing here: good-food-marketing.com
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Top 10 Good Food Marketing with The Virginia Foodie Episodes
Goodpods has curated a list of the 10 best Good Food Marketing with The Virginia Foodie episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Good Food Marketing with The Virginia Foodie for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Good Food Marketing with The Virginia Foodie episode by adding your comments to the episode page.
Creating Product Descriptions that Close Sales
Good Food Marketing with The Virginia Foodie
12/05/22 • 11 min
In the last episode, Anna Bradshaw and I talked about conversion copywriting and how investing in it and your website’s content could help generate sales for your good food business. There were many important topics in that conversation about conversion copywriting, creating good content, and drawing in customers to your business website. I thought the issue deserved a closer look.
A frequently overlooked part of the business, copywriting is the foundation of everything your customer experiences. Investing in great content should increase your ROI, especially if you repurpose your content for different communication channels. “Message matching” across all your marketing touchpoints will drive customers to your site, encouraging them to click that “buy now” button.
Join me as I share some actionable steps you can take today to help improve your close rate.
Virginia Foodie Essentials:
- Landing pages are destinations for your site, and the intention is for the viewer to have only one obvious action. Your product page has one obvious action: putting the product into the cart. - Georgiana Dearing
- Good writing helps close sales; poorly written descriptions and poorly organized content can turn shoppers away. - Georgiana Dearing
- The goal of all content design is to make it as easy as possible for the readers. - Georgiana Dearing
- There’s no hard and fast rule about the length of a product description. What you need to consider in your product details is the content that will add value to your readers and help them choose to buy from you. - Georgiana Dearing
- Your product page is the place to share that great news. Social proof sells, and you need social proof on your site. - Georgiana Dearing
Key Points From This Episode:
- Product descriptions help turn clicks into sales, but many brands still need to improve this aspect on their sites.
- Your product page is the “last mile” of the sale. How you set up that page will make or break the sale for you.
- Invest in your product description. Invest in good writing. Good writing helps generate sales, while poorly written descriptions and unorganized content do not attract shoppers.
- The product name on your site and your packaging should match. It makes it easier for customers to find your product.
- The “price” and “buy now” buttons should be as close to the top of the listing as possible. This placement in the site makes the purchase decision as easy as possible for your customers.
- Shipping information on the site should be clear and located near the product price.
- Include a subhead that would sell the product in a concise manner.
- The first paragraph of your product description should answer customers’ initial questions about the product.
- Your product description should also include product expectations about the flavor, quality, quantity, and what to expect in the shipment.
- Make sure to include a review feature on your site, as it’s becoming a basis for people to buy your product.
- Make it easy for your customers to spread the love by adding share buttons for Facebook, Twitter, and Pinterest. Shared posts create direct links to your products. They help your product rise in popularity and organic search results.
Follow The Virginia Foodie here:
The Power in Words: What is Conversion Copywriting and How to Use it to Leverage your Brand with Anna Bradshaw
Good Food Marketing with The Virginia Foodie
11/21/22 • 36 min
As a good food brand, you need to emphasize the good in your brand. And when we say good, we don’t just mean the delicious, healthy, sustainable products you create. We also mean the good story behind your pursuit of success in the good food economy. It’s not enough for your story to travel word-of-mouth in your community. It’s essential to build your brand around your philosophy, and the best way for your mission to guide your brand is to put that story into writing.
This is where Anna Bradshaw’s job as a conversion copywriter comes in. Anna believes in the power of your story—the power your brand mission holds. All she needs is the right angle to frame a fitting choice of words and the online space to do so. Her job as a conversion copywriter helps brands like yours tell your story so you can make more sales online.
In this conversation, Anna shares the significance of copywriting for setting up our businesses for success.
Virginia Foodie Essentials:
- I like to blend the best practices for sales with the brand personality. - Anna Bradshaw
- You have to paint a clear picture with words and use the copy to reduce the perceived risk of buying something online.... We can use our copy to minimize that risk, to build trust right off the bat. - Anna Bradshaw
- We eat with our eyes first.... Words can’t save you if you have unappetizing-looking photos. - Anna Bradshaw
- In the end, it’s the same thing. It’s writing a message that someone wants to read and will take action based on that message. - Anna Bradshaw
- It’s really wonderful to have a vision of a lifestyle that fits into the core values you put into making your product. - Anna Bradshaw
- The best business relationships are always built on trust. - Anna Bradshaw
Key Points From This Episode:
- Conversion copywriting puts an emphasis on getting people to take action. These actions might be anything but not limited to the following: purchasing, subscribing to the email list, following on social media, sharing, etc.
- Anna Bradshaw approaches conversion optimization by trying to blend in best practices of persuasion tactics, information, and sales that fit the company’s brand vision. It’s working on balancing the fine lines of these approaches.
- For food brands, it is a must to establish an online presence, and this is where a [sales] copy takes a significant role.
- One thing to remember for food brands: Appetite appeal is a driving factor in food sales.
- Knowing your audience and your target market—the Streakers, Strollers, and Studiers. But the end goal is to make sure that they can spot the most critical messages right away from the copy, no matter what type of audience they are.
- Anna has worked on various brands, making her flexible and experienced as a copywriter. So far, she has written for the following: consumer-packed goods like beverages and food brands, skincare and beauty, apparel, jewelry, events, etc.
- Maximizing your business’ website is vital, especially carefully crafting your landing page, homepage, and about page.
- Aside from content, design, font and font size, colors, and pictures all factor in converting your audience’s clicks and making them valuable.
- Proof of sales, such as customer reviews, is very helpful in establishing a brand. Being covered in the local newspapers and news press mentions is equally essential.
Follow The Virginia Foodie here:
A Sweet Catch-up with SugarBear Cville
Good Food Marketing with The Virginia Foodie
10/10/22 • 29 min
Just a few months after our last conversation, Emily Harspter of SugarBear Cville is back on the podcast to give us the latest updates about the progress of her ice cream brand.
It’s truly an adventure, she says, to be a one-woman team who has now grown the brand by partnering with seven individual businesses. But it’s a rollercoaster ride worthy to be enjoyed nonetheless.
In this sweet conversation, Emily will take us on her journey of growing her good food brand, what she is currently doing, and what she is planning next. SugarBear Cville’s story is also a great testament to how significant your community is in growing your business.
Virginia Foodie Essentials:
- I feel like I figured out a few systems and other things that are going to allow me to grow and aim for this next phase with a little bit more intention. - Emily Harpster
- I had this idea to build out a brand that was really a platform for showing off local stuff. - Emily Harpster
- [The photographs] sent me down this rabbit hole of realizing I could focus on taking pictures of strong, beautiful people, doing interesting things in and around Charlottesville, and use the tiny light I have to shine a light on their work and what they're up to. - Emily Harpster
- These are just unbelievable people doing great things. And I want to celebrate that—some are more visible in the community and people know about it, while some are the kind of quiet thing that doesn't get celebrated as much but is still really incredible. And so I would love to diversify and build out that roster and make it really inclusive, interesting, and engaging. - Emily Harpster
Key Points From This Episode:
- A catch-up session to update how SugarBear is doing so far from its launch in 2022 and the initial conversation with the VA Foodie in June.
- SugarBear has been able to establish organic relationships to collaborate with seven individual businesses, in part thanks to Charlottesville’s tight-knit local food community.
- Production as a one-woman team with seven ice cream outlets is a wild adventure, so figuring out a system that works is vital to the growth of the brand.
- Charlottesville’s tight-knit community has also allowed SugarBear to easily find a supply of local ingredients even as the demand for the ice cream has increased.
- After trying out 63 different flavors during her first season, SugarBear is now moving to a curated list of flavors. Having a huge variety of flavor offerings, though, has helped in the company’s market research.
- SugarBear’s website is still reflecting the changes happening to this small business. The plan, however, is to update the site with beautiful marketing photos of Charlottesville’s locals in an attempt to weave SugarBear into the community and to highlight the beautiful and interesting work and life of the townsmen.
- SugarBear has a growing list of wholesale partners: coffee shops, cafes, and wineries, and from here, the ice cream brand is looking for interesting partnerships that are strategically sustainable on both ends.
- The next step for the business involves strategizing for these areas: Branding, packaging, marketing, social media, and partnerships.
Follow The Virginia Foodie here:
Creating Your Strategic Content Marketing Plan
Good Food Marketing with The Virginia Foodie
09/26/22 • 31 min
The last 100 days of the year can be crucial for business owners. Not only because it’s the last window for hitting your original sales goals, but also because the end of the year is the perfect time to set up growth plans for the upcoming year.
Although the end of the year is comparatively hectic for food businesses, it is important to review and revise your calendar for the coming year. If you are not sure of what’s supposed to be in your calendar or you’re not certain how to make all your plans become concrete actions, this is where my work as a food marketing consultant comes in.
People come to me for help in planning out their strategies and making sure it's achievable. It doesn’t matter where you are in your business right now. We’ll start from wherever you are now and put in place the pieces that could help you to establish your brand better, communicate your message to the right audience, and make profits. I’ll guide you through the process a step at a time, but the core of your strategy lies in understanding your promotion schedule, campaign cycle, and key brand messaging.
Virginia Foodie Essentials:
- You want to look at your sales goals, but also review your mission and values first. Make sure that what you set out to do and what you are planning to do are still aligned.
- It is okay for an original intention to have lived its life.
- Social media is really a reflection of everything else that you're doing to grow your business. They're not separate.
- Your social platform should be talking about you, your brands, your community, your partners, your friends, or the cool things you've found— and all of those things should be framed with the intention of your driving a business to a particular destination.
- We're going to start where you are. And we are going to grow you into a thriving marketing ecosystem where everything you're doing feeds into something else.
Key Points From This Episode:
- The 100-Day Challenge can be your best way to commit yourself to your business and revisit your growth plans to set you up for 2023.
- Review and revise your calendar for the coming year.
- Making a plan is sometimes overwhelming. But we do not need to start from scratch. In creating a solid strategic content plan, we begin from where you are.
- There are three important components of your strategic plan: Promotions, Campaigns, and Messaging. This is the foundation of the content (tactics) that you’ll use in your marketing plan.
- It is essential to identify what your brand stands for we communicate the right and purposeful message with every piece of content.
- Site updates, email marketing, and social media are some of the best tools to optimize to communicate your brand message.
Follow The Virginia Foodie here:
Good Food and its Good Goal: Reversing the Climate Crisis
Good Food Marketing with The Virginia Foodie
09/05/22 • 12 min
When I speak about good food, I don’t mean the taste. The GOOD FOOD industry revolves around a philosophy: to create food choices that have a positive impact on the environment, the economy, and our local communities.
We are in a climate crisis, and now is the time when good food companies need to step up the game if they want redefine the food market in ways that can get more food into more mouths without killing the planet.
But advocacy alone is not sustainable. Your job as a good food brand is to foster a community of transparency and clarity about what your brand is, what it stands for, and how you're making these decisions about your good food product that you are bringing into the market.
I help small brands communicate their story and their advocacy in ways that are targeted, manageable, and repeatable. When your marketing strategy, your brand, and your messaging, advocacy and philosophy are all in sync—that’s when you start to control your business. And when you’re in control, that’s when you can really make change.
Virginia Foodie Essentials:
- GOOD FOOD is not about flavor. The GOOD FOOD industry is about making choices that have a positive impact on the environment, on the economy, and on local communities.
- If we don't change how we use our natural resources and soon, we're going to lose them. It makes me a little bit sad that we have to be this close to things being desperate for there to be real change.
- We have to make change, or we're going to be losing things in a pretty dramatic hurry.
- I don't think real change will take root until it makes money for someone.
- For your great food idea to survive, good food cannot be a charity endeavor. It needs to be a strong and thriving business. And in order to have a strong thriving business, we need to have a strong community of people who care about good food.
- So, if you built your brand platform and your messaging in your own community to where you have a strong business, it brings power to the table. You can communicate from a sense of knowing who you are and what you need for your brand to be successful.
Key Points From This Episode:
- One-to-one sales are not enough to sustain most GOOD FOOD business. A business model that captures manufacturing customers gives a brand the opportunity to potentially provide thousands of meals.
- In dealing with a climate crisis, changing how we use our natural resources is necessary.
- To make an impact and positive changes on the environment, good food businesses also need to make money.
- Big companies got to be big because they focused on reinvesting and growing their business based on economy of scale—and that’s the genesis of our situation now.
- Business owners and brand managers need to communicate the value of good food in targeted ways that are manageable and repeatable so it can grow beyond the boundaries.
- Once you have established your brand value and have become a profitable business, big corporations and distributors would come and ask you to be part of their network—and that puts you in a position of power as you can control and evaluate if what they are offering fits your business.
Follow The Virginia Foodie here:
Exploring Regenerative Agriculture with Daniel Griffith of Commons Provisions
Good Food Marketing with The Virginia Foodie
08/22/22 • 49 min
There are plenty of organizations who are working with farmers on systems that facilitate the sale of local food. Many of these entrepreneurial ventures are often a hybrid of several business models, with business owners wearing many hats. Daniel Griffith is no different.
Part food hub, part grocery store, part certification agency, the eCommerce brand Commons Provisions is designed to get more good food to more people while keeping operational costs low. This model of the business is to pay farmers well above market rates for meat and other produce.
Daniel shares how Commons Provisions works with certified regenerative farmers without alienating the best, sustainable practices, both in farming and distribution. Learn more about how you can be part of this community-centered approach that highlights regenerative agriculture as the foundation for healthy and truly sustainable food production.
Virginia Foodie Essentials:
- Regeneration is different because we're not looking at practice. What we're looking at are outcomes. And those outcomes are biodiversity. - Daniel Griffith
- Our mission is to rebuild the food system from the ground up in a way that is both good for consumers, the land, and the farmers. Because it's very easy to build a food system that degrades the environment by abusing this class of farmers. And it's very easy to help local farmers without building a food system that is scalable for local consumers to participate. - Daniel Griffith
- How dare we think that a farmer could ever raise enough cows to have a consistent inventory or cows in a pasture all year round when it's very snowy outside? Or maybe it's a drought. It's a system problem. This isn't a farmer's problem. - Daniel Griffith
- Farmer-first focus means if the farmers can't grow the food, we can't possibly eat it! - Daniel Griffith
- Our mission is to build a nose-to-tail solution for scaling regeneration by buying the whole animal. Because it's very hard for a farm to raise anything but the whole animal. - Daniel Griffith
- As we get bigger, we get smaller. As we rescale regeneration by feeding more people and having more regenerative farms, it only feels smaller, more local, and more entirely common. - Daniel Griffith
Key Points From This Episode:
- Good Food brands need healthy, profitable farms to provide their raw ingredients
- Farming has very thin margins and farmers often have their backs against the wall to keep healthy, ethical farming as the norm
- The Certified Organic farming model can be costly
- Organic farming without addressing soil health ultimately stops being sustainable.
- Regenerative farming addresses soil health
- Commons Provisions is a subscription model with a hyper-local footprint. They are setting up a series of distribution hubs to create very short distances for food to travel.
- Commons Provisions is like an online grocery store — they don't add branding on top of the farms' regular packaging
- Theirs is a transparent business model - the shopper always knows which farm provided the product
Follow The Virginia Foodie here:
Ins and Outs of a Craft Food Startup with Mrs. Marcys Homemades
Good Food Marketing with The Virginia Foodie
08/08/22 • 27 min
Do you enjoy cooking? Did you have a eureka moment while working in your kitchen? Are you ready to turn your culinary skills into a full-fledged business? Launching a food business from home can be daunting, and you need more than just your passion for your product for your new brand to be a success.
Marcy Thornhill ventured into a food business that she never knew would bring her applesauce to different stores and even to other parts of the world. What started as a simple canning hobby quickly became a regional favorite in local stores. But, just like anyone in the food industry who starts a brand, it is acceptable to not know the whole road ahead. It is common to learn as you go along in building your brand. But, people must not forget to pause for a while to ask how far they want to go with their product.
In this episode, Marcy shares her interesting and exciting journey after her eureka moment while canning applesauce. She uncovers the process and challenges of manufacturing her products, designing a label, and distributing her homemade goods. She also affirms that starting a small business might be scary at first because you know what you don’t know, but if you are willing to learn, observe and know when to ask for help from the right people, this challenging journey will be worthwhile.
Virginia Foodie Essentials:
- The scary part is not knowing what you don't know and wanting to partner with the right people who are going to really take your vision, help you to formulate it in a way that makes sense because they understand it. - Marcy Thornhill
- Anyone who starts on this journey doesn't know what they don't know, and they are learning as they go. - Georgiana Dearing
- Sometimes small brands try to pretend they're bigger than they are. You don't have to, because if you pretend, you're just going to get burned. - Georgiana Dearing
Key Points From This Episode:
- Not letting a wall stop you and arming yourself with some education are good tenets of an entrepreneur.
- There are many regulations to selling your craft food at retail, and there are specific guidelines for package design.
- Small brands should not pretend they're bigger than they are because they will just suffer the consequences.
- Research and education will keep you prepared for when an opportunity to partner with another sales or distribution channel comes along.
- In the food industry, there are so many choices to make. There are so many directions you can grow your sales. Focusing on one channel at a time is key to steady, measured growth.
- Growth has consequences, and it is important to regularly stop and think about how big you want to be.
- A good co-packer is a manufacturing partner who will honor your recipes, and your process. They’ll be committed keeping your quality high, but allow you to be the brand owner with the vision and direction for your food products.
- When a business is growing, business owners have to be prepared to shift from their old ways to new and innovative ways.
Other Resources Mentioned:
Follow The Virginia Foodie here:
A Sweet Start Up with Sugar Bear Cville
Good Food Marketing with The Virginia Foodie
07/25/22 • 27 min
One of the scariest (or bravest) things a food brand could do is go straight from a recipe idea to the shelf. No market testing or selling in a specialty store. It’s every startup’s dream - or nightmare if done poorly!
Emily Harpster of SugarBear Cville has done just that, and her story is a great opportunity to learn about a startup retail brand in the very early stages of development. In this episode, we speak about some of the challenges most startup food brands face and why vision and determination play a huge role in achieving and sustaining success.
SugarBear is off to a good start, thanks to some careful plans Emily put in place for her product development. And it’s paid off so far – her ice cream quickly caught the attention of ice cream aficionados like me and other local establishments who are committed to living the good food, good people, good brand life.
Emily has graciously offered to keep us up to date with her progress as she tackles the challenge of building a strong regional brand. Listen to learn more about the behind-the-scenes and ups and downs of a locally sourced retail packaged food brand. It’s a rare opportunity to watch a new brand grow from its literal beginnings in retail, and you’ll get the inside scoop from a ringside seat.
Virginia Foodie Essentials:
- Ice cream is a thing that really makes people happy. - Emily Harpster
- Ice cream is a little bit disarming and really charming. A lot of times, when I share with people that I do ice cream, they want to tell me about their favorite ice cream memories or a happy story or their favorite flavor. And it's a really wonderful moment to have. - Emily Harpster
- When you're running a scoop shop, you're running a restaurant. It's a location, it's the interior design, it's the staffing, and then you have to get the foot traffic. It's a whole different way to market your business. - Georgiana Dearing
Key Points From This Episode:
- Charlottesville has a growing food scene that is beginning to rival nearby Richmond, Virginia.
- SugarBear is carried by a fan favorite over on vafoodie.com, Maribette Cafe and Petite Maribette.
- It’s essential to connect with like-minded brands to help establish your brand.
- Startups with an eye at grocery retail should consider SugarBear’s approach and go straight to packaged retail products bypassing farmer’s market and pop-up shops.
- Watching a new brand grow from its literal beginnings in retail is a chance to uncover answers to those burning questions:
- What makes a startup tick?
- What choices do startups face?
- What marketing challenges do they need to overcome during the first year as a startup food manufacturer?
- Having a clear vision and determination can shift a dream to a goal with an actionable business plan.
More About the Guest:
Emily Harpster is the owner of SugarBear Cville, a very new, very fun and very local ice cream brand out of Charlottesville, Virginia. They make ice cream from scratch featuring central Virginia ingredients.
Connect with Emily Harpster/SugarBear
Follow The Virginia Foodie here:
Helping Farmers & Reducing Waste, One Bloody Mary at a Time, with Back Pocket Provisions (Replay)
Good Food Marketing with The Virginia Foodie
07/11/22 • 27 min
Back Pocket Provisions, makers of the most delicious Bloody Mary Mixes around, are on a mission to make life more delicious, healthy, honest and fun by helping small farms succeed.
On today’s show, we talk to Founder and CEO, Will Gray about the inception of his business and the ways in which it has grown since then. He touches on the impact of the coronavirus pandemic on his business and tells us about the unique way that Back Pocket Provisions has built a market for seconds in Virginia.
Next, Will tells us why “imperfect” fruits and vegetables are the perfect ingredient for his product and runs us through the planning cycle he has developed with local farmers and grocery stores. He goes on to share his ideas around how the artisan food space can support farmers by seeing them as partners to consider rather than a cost to be minimized.
We talk about Will’s plans for the future and Back Pocket Provisions’ focus on being good listeners and good partners to small and big farmers well into the future. Tune in to hear all about Will’s vision and to get inspired by his contagious enthusiasm to build a better world.
Key Points From This Episode:
- Introducing our guest, Will Gray.
- The story of how Back Pocket Provisions started and how it has grown.
- How the pandemic impacted business.
- The way in which Will and the team at Back Pocket Provisions built a market for seconds.
- Why “imperfect” fruits and vegetables are the perfect ingredient for the product.
- The planning cycle with farmers and grocery stores.
- How Will sets strategic goals each year and brings local farmers into his plans.
- The different growing groups and how the collaboration process works.
- The ways in which Back Pocket Provisions helps farmers to mitigate risk.
- Why Will describes his business as being a social enterprise although it is for profit.
- How the artisan food space can support farmers by seeing them as partners to be accounted for.
- Which business adaptations that were sparked by the pandemic Will will continue to implement.
- What is next for Back Pocket Provisions.
Connect with Will:
Follow The Virginia Foodie here:
Pulling Back the Curtain on VA Foodie — An Interview with George Dearing
Good Food Marketing with The Virginia Foodie
09/25/20 • 26 min
Today’s show is a bit different, with regular host, and VA Foodie Founder, George Dearing in the hot seat. Abby McAllister interviews George, and in this episode, we get to know the woman behind VA Foodie. George talks about her journey into food marketing and her passion for helping small brands through Water Street, her manufacturing-focused brand agency. We discuss her approach to marketing and how she helps her clients get in front of the right people. Small companies often feel as though they have to cater to everyone, but when you are trying to talk to everyone, you are talking to no-one. With the rise of conscious consumption, consumers are voting with their dollars more than ever and want to align with brands who resonate with their personal values, so it is crucial for marketing to tap into this. We discuss this along with the understanding that social media is a marketing tool and should not be looked at as the only way to connect. George’s passion for her work, Virginia, and food is tangible, so tune in to hear more from the ultimate VA foodie.
Key Points from This Episode:
- Get to know George, what her company, Water Street, does, and when she started VA Foodie.
- George’s journey with marketing and how she came to food marketing specifically.
- Two ways that working in a small agency is different than a larger one.
- How the state of Virginia supports businesses by helping them sell overseas.
- Where George went to college and where she was born and raised.
- What drew George to Virginia and why she chose to raise her family there.
- The advice George gives her clients: Act like you are special because you are!
- Understanding the difference between marketing and social media.
- Seeing social media as a marketing tool, not marketing in and of itself.
- How social media can act as real-time market research.
- The most rewarding part of having a small agency and working with small brands.
Tweetables:
“We’re seeing a lot of downs out there in the food industry but we’re trying to lift it up and keep it positive and celebrate everyone and give people a voice to talk about local food.”
— @GeoDearing [0:02:33]
“I really, really want there to be a hugely thriving local food system, and this is my contribution to it. I can make a place for these brands to talk about what they're doing. I know how to get an audience, so I made an audience. Now, I talk to those people about local food.” — @GeoDearing [0:07:11]
“Now more than ever, people vote with their dollars, and they’ll support the brands and the people behind the brands. It’s not just the tortilla. It’s the family behind the tortilla.” — Abby McAllister [0:12:50]
Links Mentioned in Today’s Episode:
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FAQ
How many episodes does Good Food Marketing with The Virginia Foodie have?
Good Food Marketing with The Virginia Foodie currently has 85 episodes available.
What topics does Good Food Marketing with The Virginia Foodie cover?
The podcast is about Marketing, Entrepreneurship, Virginia, Podcasts and Business.
What is the most popular episode on Good Food Marketing with The Virginia Foodie?
The episode title 'The Power in Words: What is Conversion Copywriting and How to Use it to Leverage your Brand with Anna Bradshaw' is the most popular.
What is the average episode length on Good Food Marketing with The Virginia Foodie?
The average episode length on Good Food Marketing with The Virginia Foodie is 26 minutes.
How often are episodes of Good Food Marketing with The Virginia Foodie released?
Episodes of Good Food Marketing with The Virginia Foodie are typically released every 14 days.
When was the first episode of Good Food Marketing with The Virginia Foodie?
The first episode of Good Food Marketing with The Virginia Foodie was released on Aug 28, 2020.
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