Foodbuzz: A few tips for blogmates

1-sake

Greetings again!

I’m not a member of the Foodbuzz Team (Fate helps them, lol!), but having been a member for more than a year in Foodbuzz’s less than three-year history, I’ve come across some general patterns, and I thought it was time the old geezer shared his little (hard-earned) know-how with his blogmates before an unknown entity’s chopsticks pick him up out of this world (I’m an agnostic, incidentally!)!

-I’ve noticed that many foodies, new and old, did not include their url/blog adddress on their Foodbuzz Profile. I understand that the Foodbuzz homepage does need time to learn how to use and navigate, but advertising your website is the one reason you become a Foodbuzz Member!

-Being a WordPress and Internet Explorer user I found myself refused to leave a message inside a Blogspot user’s Comment Box once out of twice.
It is extremely frustrating not to be able to greet or compliment a fellow blogger who deserves the attention.
Blogspot does offer Comment Boxes compatible with WordPress and other systems.
It would be great if a Blogspot user could inform everyone on which is the best Comment Box to use. That is, if one wants to communicate with everyone else!

-Courtesy makes good sense:
If you blog to advertise yourself, your business or someone else’s business, please be frank and open about it.
The more respect you will get for your honesty!

-Foodbuzz is a great tool to make new friends all over the World with the minimum time and sweat.
I would advise all my blogmates to at least buzz every new blogger and request their friendship.
At the present daily rate of 40~60 new foodies you are bound to discover a like-minded soul. You can always limit yourself to your own living area or common interests.
It is certainly bound to pay off someday!
For instance, I obtained a part-time writing job at Japan-I thanks to a blogmate’s recommendation. Very appreciated in these hard-economy times! On the other hand, I had the pleasure to guide new Italian friends from Holland for two full days around Shizuoka last month!

-Make a point to reply to any comment written by fellow bloggers on your Foodbuzz Comments Page (formerly Chalkboard). This is where fruitful relations start!

-Foodbuzz Profile: write as much as you can about yourself. It will help first acquaintances to acquire a good idea of your personality.
Photoes are subject to personal tastes and priorities, but please do not let that window empty too long: fruit plates can become very boring/negative at length!

-Last, not but not least, food,drinks and recipes are great, but a little word about the people who made them and the places where you enjoyed them will add spice (sorry for the pun!). There is a story, however small, behind everything. This will encourage visitors to read your postings twice.
On the other hand, if you wish to leave a comment on a great blog/posting, a little effort in proving you have effectively read your blogmate’s article will sound more sincere and positive than a dry “great blog! great posting!…”

Cheers,
Robert-Gilles Martineau

Please check the new postings at:
sake, shochu and sushi

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22 thoughts on “Foodbuzz: A few tips for blogmates”

    1. Dear Friend!
      Do join Foodbuzz!
      It’s absolutely free and it will increase your trafffic!
      And you will make many friends all over the world!
      Best regards,
      Robert-Gilles

      Like

    1. Dear Friend!
      Greetings!
      Fairly simple:
      -Open Foodbuzz page
      -Click on “Posts” on the top toolbar
      -On your left lookk for the “Submit” small window.
      -Click on “Submit a recipe” and fill he form!
      If you have any questions, don’t hesitate!
      Cheers,
      Robert-Gilles

      Like

  1. Thanks for the tips. I’m new to blogging and all suggestions are welcome. My son and I were just drooling over your lunch box pic.

    Like

  2. Great article!
    I agree with the WordPress/Blogspot issue being frustrating, somebody else told me they could not leave a message, I’m looking into it, but have not found out why yet :(

    Like

  3. Thank you Robert, I feel a bit lost these first days in FoodBuzz, which by the way I joined mainly for promoting my website (frank about it!), and I’m grateful for a good piece of advice! Indeed I always try to answer every comment everywhere.

    Cheers

    Like

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