Author Archives: Michelle Damico

About Michelle Damico

After 15 years as a Chicago news reporter and broadcaster, I became fascinated by the strategy and execution required to create news. So in 1993 I switched careers and plunged into government PR. That decision opened opportunities to work with extremely talented people helping corporations, small businesses, non-profits and governments tell their stories through the media. I love the news business and have witnessed remarkable change. I'll always be a reporter, telling clients' stories and communicating their value to traditional online and word-of-mouth media. Thanks to social media and Web 2.0, it's an exciting time for the marketing and PR professions and I'm thrilled to be helping clients navigate the "Wild Wild West" of communications. Have questions about Google+, Facebook, Twitter, Foursquare and blogs? Just ask me at michelle at michelledamico dot com! I'll be happy to help.

Sweet! Great PR results by simply following a blog

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Most business people I know are active on Facebook, Twitter and LinkedIn, but the majority don’t follow blogs or write their own. “There’s no value,” they say, especially since social media already is a time drain.

What if, by subscribing to just ONE blog, and interacting with that blogger you’d get a free ad seen by tens of thousands of Chicago Tribune readers?

It happened to me today and it’s the perfect example of why every business short on PR resources should follow at least one blog. Not just any blog, mind you, but blogs about topics that interest you (that’ll keep you coming back), and that are supported by a local newspaper. Most newspapers have bloggers. Many Chicago Tribune reporters are bloggers, and the Trib also owns the ChicagoNow network of community bloggers. I follow ChicagoNow bloggers Catherine Morgan and Judy Marcus.

Besides loving PR, I also love to eat, cook and create sweet things. So when I heard about Judy’s Sugar Buzz Chicago, I became an instant follower. I subscribe to her blog and receive emails about new blog items. I send her ideas all the time, and after mentioning that  my sister opened Jam ‘n Honey, a new breakfast restaurant  in Chicago’s trendy Lincoln Park, Judy wanted to learn more.

Yes, it was wonderful having Judy blog about the restaurant, which is only weeks old and already has lines of diners waiting for tables. But here’s the icing on my cake: The blog’s parent company — the Chicago Tribune — began sprinkling links to her blog within the online version of the paper. Here is a screen capture of my sister’s restaurant  posted adjacent to a local story that attracted tens of thousands of readers today.

The headlines lured readers to a news story and then drew them to valuable real estate about Jam ‘n Honey Restaurant. How long did that info remain on the news page? Maybe about eight hours today (the ChicagoNow promos interchange regularly online). But hey, eight hours of free PR hours is far better than zero hours of free PR!

By having fun and by staying in touch with people who write about my favorite things, this local restaurant received valuable exposure to thousands of readers!  PR doesn’t get any sweeter than this!

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Social Currency: Is your wallet ready?

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levers or dimensions of social currency

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Google+, Groupon, Spotify, LivingSocial Facebook, Twitter, LinkedIn and other social media networks may be capturing headlines, but there’s a quiet revolution going on that could change the way the next generation buys consumer items and transacts business. It’s the movement toward Social Currency, a development that is taking shape through corporate leaders such as American Express or small start-ups like Pegmo.com, based in the Chicago area.

Here’s the premise behind social currency: The best way for a business to strengthen customer loyalty and spread valuable word of mouth is to reward customers for engaging with them. American Express is trying this experiment in Isreal, where its Rewards customers earn points by engaging with AmEx on its Facebook Fan Page.

Chicago-based Pegmo is focussed (for now) on the shop local movement, rewarding creative “Pegs” when you Tweet, post a comment or photo, like, or check-in to the social media property of your favorite restaurant, store, or other local establishment. Collect enough pegs and you’re eligible for  $5 to $20 gift certificates from your favorite merchants.

Chicago entrepreneur innovations expert Noel Burkman says social currency is the future, and he believes it will be the next big disruption to the way we interact with businesses.  Burkman points to the start-up GiftRocket. Who needs to shop for gift cards when you have GiftRocket?
Burkman says you just visit the site and create a gift card for any establishment, which your friends and love ones can redeem through their mobile devices. Provide the name of a business for which you want to give a gift card. I love a Barrington, Ill. gourmet bakery called Ambrosia Euro American Patisserie. My husband can go to Giftrocket and purchase credits for me an Ambrosia Lemon Charlotte cake for my birthday.

Ambrosia’s not required to be part of any GiftRocket membership plan. They don’t have to be a part of anything. GiftRocket finds Ambrosia on Google maps, specifies the gift amount I’ll receive and sends me an email that I’ve got Ambrosia money in my pocket (well actually in my email). The next time I’m within 20 yards of Ambrosia, GiftRocket will deposit $20 in my Paypal account and I’ve got a decadent cake with my name on it waiting for me in the showcase at Ambrosia’s welcoming cafe. How easy is that?

Who needs cash when you’ve got Social Currency?  Will you? How far will you go to engage AND transact socially? Would love to hear your thoughts.

And if you’d like to read more about it, check out these links.

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How PR legwork turned a negative reporter into a booster

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Chicago Sun-Times

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There’s a great back story to the news coverage I secured this week in the Chicago Sun Times. When I pitched a story idea to columnist Neil Steinberg about the Half-Cap ceremonies held by the Chicago Public School to honor sophomores for making it half way to graduation, he said he was ‘shocked.’ Why honor sophomores for doing what is expected of them — finishing their first two years of school? He called the idea ludicrous and said he’d write a critical piece.

I kicked my self for reaching out to this journalist, but willingly followed through with my offer of an interview of my client, Lloyd Bachrach, the keynote speaker at Half-Cap ceremonies at Fenger and Robeson High Schools.

“Great,” I said to myself, “He wants to talk to my client, and bash him and the school system.” I expected Steinberg to excoriate the program as a waste of precious time and resources.

Steinberg said he’d understand if Lloyd backed out of the interview, but I didn’t recommend that to Lloyd. I offered the interview, I believed it was a great story, so I proceeded with planning Steinberg’s interview with my client.

I could only hope that he would be fair and temper his criticism. I considered the negative questions that might be asked and prepared Lloyd as best I could for Steinberg’s potential cynicism. While Lloyd wasn’t looking forward to the reporter’s call, he also worried about the outcome. He has a great relationship with Chicago Public Schools, and didn’t want to spoil that with a potentially negative story that his PR consultant had arranged.

For a week I checked the paper looking for the story, hoping that Steinberg would just abandon it. His column appeared while I was in London giving media training and social media workshops for a client. I was thrilled at the results! By giving Steinberg full access to the information about this program, we completely turned around his point of view. His negative preconceived notions turned into a positive, powerful story with a message.

I think it’s a wonderful PR case study about:

1. The value in sticking to your beliefs in a good story when a leading journalist criticizes it.

2. Why you must still agree to a client interview, despite the reporter’s negative reaction.

3. Giving access to all facts, sources and potential angles is important, especially when the reporter’s approach is critical.

4. Preparing your client for the worst allows for an interview that is devoid of emotion, civil and leads to a greater level of knowledge and undertstanding.

I couldn’t be more pleased over the results and all the hard work that went into helping Lloyd get a positive mention in this column and putting the public school half-cap ceremony in a positive light. What would you have done differently? Any other advice you’d like to share, or have you had a similar experience with a journalist? Leave me a comment, OK?

 

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Five Job-Hunting Tips for Grads

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In this tough job market, candidates need to use every tool at their disposal to find work. Using social networks is a natural, because you can reach many, target niche audiences, and mine your friends and family for contacts.

You rarely find a job from someone you know. It’s more likely that someone who knows a friend or relative will connect you to your next employer. That layer of connections is the magic potion that social media provides. How do you dive into those layers to make sure you’re searching every available corner for work? Here are five tips to get you started.

1. Start with family and friends.

Call them first and let them know you’re in the market for a job. Ask if it’s OK to email your resume and a short cover letter that spells out your value to a future employer. Provide succinct bullet points about your strengths and why those strengths matter. Your resume should tell a future employer what YOU can do for them. Ask your direct contacts to forward your resume to those who might be interested.

2. After you’ve made the rounds to friends and relatives, use your Facebook account to reach those acquaintances (or those you contact less frequently) and tell them you’re hunting for a job, are seeking suggestions and are eager to hear their words of wisdom. Direct them to your resume on LinkedIn (include the URL on your Facebook page).

3. What? You don’t have a LinkedIn Profile? Are you crazy?

If you are hunting for a job, you MUST get on LinkedIn ASAP? Why? Most recruiters (85 to 95%) surveyed say they go to LinkedIn first before anywhere else to find talent.  It’s THE leading professional network. LinkedIn offers a variety of ways to showcase your skills, personality and experience. While most counselors will tell you to limit your resume to one page, there’s unlimited space on LinkedIn. So spell out the activities that are relevant to your job search. Mention your rank on the Dean’s List and include the job at the off-campus pizza parlor that helped pay your way through school.

You can fill your LinkedIn profile with as much information as possible to give that prospective employer a complete view of why you’re their perfect candidate. Plus, you can ask people to post letters of reference so that all those bosses and colleagues who loved working with you can tell others why they should hire you.

4. If you happen to have a specific area of expertise, you can elevate your profile with LinkedIn “Answers.” There are people who make it their goal to answer LinkedIn queries posed by others. What’s beautiful about this? The LinkedIn rating system: Answer many questions and have your answers rated as the most helpful, and you’ll be rewarded and acknowledged for your expertise on LinkedIn.  So when a recruiter scopes out your profile vs. another job candidate, you’ll have an extra boost thanks to your efforts trying to help others.

It’s easy to see the questions and answers being posed every minute on LinkedIn.  They’re categorized by industry, so look up the industry that interests you, and follow the conversations.

5. Make the most of that Q & A.

I have made great connections with people who have answered my LinkedIn questions. I dutifully rate the best answers, and I immediately send an invitation to connect. Doing so further widens your network, and only brings more good karma to the job search.  And when it comes to social media and job hunting, karma is one of your most valuable assets.  Job hunting, like social networks, follows the same dictate: “If you give much, you will get much in return.” It’s a great rule to follow in the job search and for the rest of your life.

 

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Farmers and Facebook – One Nudge at a Time!

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For many farmers, the hardest part about social media is taking  the plunge. So maybe you just need a little shove, a few small steps to get you started? That was the topic we covered today on RFD Now, a program produced by the Illinois Farm Bureau and carried on 70 radio stations in the Midwest. I was joined by Chris Klein, the owner of Klein’s Farm and Market out of western Illinois. Chris’ farm has had a Facebook presence for about a month, and she launched it immediately following one of my social media workshops for farmers.  We talked with RFD Radio hosts Julie Root and Allan Jarand. (You can hear a recording of the segment at http://www.farmweeknow.com/radio.aspx).

If you’re not on Facebook and eventually hope to establish a business presence, here are a few things you should do now:

  1. Sign up and get a personal account so you can have access to Facebook and see what other farmers are doing.
  2. Go to other farms and businesses in your community and begin Liking them to see how they’re using Facebook.
  3. Find your friends and relatives and begin friending them. You’ll turn to those friends when you establish your Facebook business presence.
  4. After you see what others are doing, identify your own business goals for Facebook? Get 100 likers by Labor Day? Boost sales at your market or farm? Increase sales of a specific item?
  5. Identify how you’ll achieve that goal. Will you simply generate awareness about the farm? Promote special produce? Provide helpful growing tips for the back yard vegetable garden? Advice for how to prepare the produce you grow? Maybe you just want to establish a face on farming, so your customers understand the hard work involved in getting food to their tables?

As a newbie on Facebook, it can still be overwhelming. So make it easy to transition into social media:

  1. Your first month, just interact with other farms or businesses. See how they respond when you post items on their wall. You’ll find many businesses don’t reply at all. I call that anti-social media. If you are not going to have a dialogue on Facebook, why bother being on it at all? Your “Likers” don’t want to hear about your sales or promotions. They want to know who YOU ARE. Provide them with something valuable — your expertise. And have  a conversation. Take advantage of this marvelous network!
  2. Also, If you have a smart phone, download a free Facebook app and start taking photos and uploading them onto your Facebook page. It’s very easy once you try.
  3. Once you have a comfort level, you can use your existing account to set up a Facebook page for your business.
  4. Be sure you take advantage of the business info tab to give the fullest description about what you do and how you help your customers. Provide complete address and contact information. And be sure you use key words so if Facebook user are searching for a strawberry farmer in Udina Illinois, you’ll drive them directly to your Facebook page.

 

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Great story? Let your instincts guide you.

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Go with your  instincts — that’s the simplest rule I followed as a reporter looking for a story for WXRT newscasts  and now as a PR/marketing professional working on behalf of clients.  My instincts never seem to fail me. Here’s proof — this past week.

My client, Ambrosia Euro American Patisserie is having a fundraiser this Saturday, May 21st at their cafe in Barrington. Deborah and Richard Rivera are hosting Sweet Relief for Chef Rob Macey, a respected restaurant owner and food service pro who is burdened by medical bills following a very risky brain surgery this year.

The Riveras and Macey are rock stars among foodies here in the northwest suburbs of Chicago and downtown as well–they have a huge following of foodies and industry professionals. So when Debby and several of Rob Macey’s friends decided on a fundraiser, the entire restaurant community responded with generosity, as did their many customers. The donations for help and silent auction items have been pouring in from Ambrosia customers as well as the vendors who serve some of the Chicago area’s finest restaurants. Rob Macey himself has been so humbled by the outpouring that he is insisting on preparing some of the buffet dishes himself in Ambrosia’s kitchen. Two local musicians will be performing in the bakery/cafe.  I had a strong hunch this would attract many local journalists. Why?

It’s a great story about

  • great people and their passion to help others.
  • how food drives passion and devotion to  excellence
  • loyalty and friendship, sacrifice and taking care of each other.

I told Debby that this is more than your typical, run-of-the-mill fundraiser and suggested that we reach out to local media to help us spread the word. Every reporter I contacted wanted interviews with Rob and Debby. See the coverage, which all occurred this past week.

Fundraiser aims to help local chef recover, Daily Herald, Sunday, May 15, 2011

Friends cook up fundraiser to help chef, Chicago Tribune, Wednesday, May 11, 2011

Friends Rally to help Ailing Chef, Patch.com/Lake Zurich,  Tuesday, May 10, 2011

Of all the great quotes that came out of these stories, this is the one I love the most:

What the heck did I do in my life to have so many friends and people to offer to help?

Hope to see you at Ambrosia this Saturday night!

 


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DIY PR? Sure, you can!

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Yes, you can be your own PR agent.

If you’re like many entrepreneurs launching a small business, a budget for PR is often last on the priority list. That’s unfortunate, because we’re all news providers these days, hungry for great news content for our own Facebook page, YouTube Channel, Twitter feed and other social media platforms. Having your story told through word-of-mouth marketing or in traditional media such as newspapers, radio, and TV is one of the most effective ways to attract new customers and build your business.

 

While it does require effort and learning, it’s possible to wear another hat and become your own PR rep. Like anything, you need to keep at it, even if you don’t see instant results.

I recently was interviewed about DIY PR for business people by Catherine Morgan, Transition and Entrepreneur Coach from Point A to Point B Transitions. Please take a listen and let me know if I can help you get started. Email me: michelle at michelledamico dot com!

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Great local farms using social media

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Farmers are proud of what they do! Photo by Michelle Damico

Today the Chicago Tribune wrote a wonderful story about farmers using social media in northern and northwestern Illinois and mentioned the workshop I presented to encourage other farms to jump on the social media band wagon.  The story is headlined: Farmers plant seeds on social media.

A few of my friends have asked me for links to the Farmer’s pages on Facebook. From FB, you should be able to find their web site as well!

  • Klein’s Farm and Garden Market — they launched their FB page just after  attending my social media workshop. Follow them and spread the word. They are wonderful people.
  • Stade’s Farm – if you live in McHenry County, no doubt you’ve visited Stade’s. Sign up for their newsletter too! And don’t miss their apple cider donuts come harvest time!
  • Heritage Prairie Farm – Their social web properties will knock you out! Just amazing work. These folks know social media. You’ll find them on Flickr, FB, YouTube, etc. Plus they host these all natural farm dinners throughout the summer and fall. You will be so impressed.
  • Woodstock Farmers Market – I love Woodstock’s market for the variety and for the farmers.
  • Chicago Farmer’s Markets – one of the best cities for farmer’s markets anywhere!

Those are just a start. I’ll add more as I think of them.

If you have a favorite that’s not on my list, please share with us by leaving a comment with the link.

Thanks everyone!

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Farmers and Social Media — a natural match

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photo by Michelle Damico

The RFD Radio Network, a production of the Illinois Farm Bureau, has invited me to monthly appearances on their morning news program called Farm Week Today. I’ve been interviewed by hosts Julie Root and Alan Duran about the growth in the number of farmers hitching their tractors to social media. Each week we delve into a new topic related to social media.

In this excerpt, I discuss how social media lets  farmers begin conversations with their customers long before their crops sprout out of the ground.

Michelle on RFD Radio

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A Wild Turkey this Easter week?

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Never had one of these pay a visit before!

I love sharing news, it’s simply in my DNA. So I can’t resist. This morning, as I’m doing client work, a wild turkey trots across my property. Since moving out to the far NW suburbs of Chicago, I’ve seen possum, raccoon, moles, chipmunks, hawks, cranes, coyotes, fox, vultures, field mice, snakes, frogs, turtles and box elders (weird insects that small like pineapple when you squeeze them).  But I’ve never seen a wild turkey.

I’m wondering if she’s a momma looking for food for her chicks. Here’s an interesting fact, courtesy of Answers.com: The average turkey will lay 110 to 115 eggs in a 28/30 week period.

The gobbler’s sperm is stored in the hen’s oviduct, so that fertilized eggs may be laid up to four weeks after mating. One mating is usually sufficient to fertilize an entire clutch. A hen lays an egg nearly every day until her nest contains 8-15 (average, 12; smaller clutches by younger birds), but won’t begin incubating constantly until after all eggs are laid.

A hen turkey doesn’t begin incubating until she lays the entire clutch of eggs, and incubates it for 28 days so that hatching is synchronized.

Now, if I could only spot an owl.

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